Start Date
28-5-2020 5:30 PM
End Date
28-5-2020 5:45 PM
Description
The subject of food and wine pairing in the 21st century is an animated area of discussion. Consider this comment from the University of Arkansas Hospitality Program. ‘The concepts of beverage management or wine evaluation are far from under-utilised in most hospitality programs, but other than in relatively large hospitality programs, food and wine pairing is not provided as a standalone course and is covered at a relatively cursory level in most beverage management’. (Harrington et al, 2010, p.110) It is currently topical that a cultural change in the drinking and eating styles of the millennial and gen. z generations is bringing disruption to global food and wine. Yet things now being hailed as ‘millennial trends’ have been here before, farm to fork is not new. The famous wine routes of Europe became popular in post-war decades, pastoral roads beaded with wineries, offering wine with food from neighbouring farmers. Chèvre (local goat cheese) matched with a Sancerre wine in the Loire Valley, coq au vin matched with a Pinot Noir in Burgundy or quiche lorraine with a Sylvaner in Alsace along one of the very oldest routes (Vins Alsaces, 2020). In Italy, grilled octopus and potatoes with Falanghina in Naples or Jamon Iberico de Bellotta (Iberian Ham) with a Cava in Catalonia. But why do these pairings work so well, can we explain that and can we confidently replicate success like this in a 21st century dining room? In the following exploration of food and wine pairing, we consider thematic areas including Change, Language and Patterns. We discuss an experiential workshop platform evolved from our own work and conclude with thoughts from this perspective on some of the better-known classic food and wine pairings.
DOI
https://doi.org/10.21427/s3ap-xj55
Included in
On Wine and Food, Together
The subject of food and wine pairing in the 21st century is an animated area of discussion. Consider this comment from the University of Arkansas Hospitality Program. ‘The concepts of beverage management or wine evaluation are far from under-utilised in most hospitality programs, but other than in relatively large hospitality programs, food and wine pairing is not provided as a standalone course and is covered at a relatively cursory level in most beverage management’. (Harrington et al, 2010, p.110) It is currently topical that a cultural change in the drinking and eating styles of the millennial and gen. z generations is bringing disruption to global food and wine. Yet things now being hailed as ‘millennial trends’ have been here before, farm to fork is not new. The famous wine routes of Europe became popular in post-war decades, pastoral roads beaded with wineries, offering wine with food from neighbouring farmers. Chèvre (local goat cheese) matched with a Sancerre wine in the Loire Valley, coq au vin matched with a Pinot Noir in Burgundy or quiche lorraine with a Sylvaner in Alsace along one of the very oldest routes (Vins Alsaces, 2020). In Italy, grilled octopus and potatoes with Falanghina in Naples or Jamon Iberico de Bellotta (Iberian Ham) with a Cava in Catalonia. But why do these pairings work so well, can we explain that and can we confidently replicate success like this in a 21st century dining room? In the following exploration of food and wine pairing, we consider thematic areas including Change, Language and Patterns. We discuss an experiential workshop platform evolved from our own work and conclude with thoughts from this perspective on some of the better-known classic food and wine pairings.