It was a surprise and a joy to find that a presenter at the ProWine Masterclasses was the best selling author, François Chartier of books about what wines and foods have in common which makes some good matches for the other.
There is a popular saying what grows together goes together.
It is not just a theory. He works in a lab where he conducts hundreds of experiments matching different foods and drinks and analysing them to see how well they match and enhance each other. What is the point, apart from satisfying curiosity - and who would finance or recompense the analyst? This has many marketing advantages. Increase customer satisfaction in a product. Sell item one to go with item two. Then item three to go with item one, or with both one and two. market an item which is not selling at all. Create a new dish combining two flavours, not just alongside each other but a new dish. i am thinking of peanut butter, nut chocolate, banoffee pie (banana and toffee).
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