Olfactory Imprinting & compliments to flavors of the Lowcountry

by dino copses

When travelling, the scents of a region may play second fiddle to the visitor’s visual experience. However, it’s the sense of smell that often sets memories in motion. Whether it’s the scruby wild growth of the Corsican Maquis, the sun-burned thyme bushes of the Peloponnese, or the foggy, rose-petaled air of Barolo, each region has a complex olfactory signature. Charleston has its own olfactory stamp as well. While driving around the Charleston marshlands, one is often confronted by the pervasive perfume of pluff mud —a dense, organic, oystery fragrance that lights up the mind’s memory tree. For some, it summons nostalgia for oyster clusters from our salty, brackish creeks. The fragrance may also call to mind the sensuality of a seared black sea bass or of devouring a grilled white shrimp head-on. What to drink with such aromatic fare? Chablis and Muscadet are traditional bedfellows of oysters; and Burgundies the silky companions of seafood with cream sauces. But, why not try something a little less familiar? The white flowers and minerality of Soave or Tocai from Northeastern Italy go perfectly with a plate of linguine with local clams. Arneis is a white wine made from a grape by the same name from Barolo in Northwestern Italy. It is a great choice for grilled local shrimp, head-on. Moschofi laro from southern Greece, provides well-balanced acidity for pan-fried calamari with garlic sauce. The white wines of Savennières from the Loire valley aremade of the Chenin blanc grape and go well with seared fi sh with beurre blanc sauces.

Moschofi laro can be enjoyed at Samos in Mt. Pleasant