Learn how to combine wines with meals is a skill that many would like to master. In fact, it ensures Robert WrightCEO of two hemispheresAs a result of the pandemic, consumers are looking for more gastronomic training, “to enjoy food even more and discover new experiences”, such as, among others, pairing, or the process of combining wines with food. So much so that, according to Wright, wine consumption has increased from 1 bottle per capita to 1.5.
With this idea in mind, the Ecuadorian wine brand has just presented the initiative KNOTwhich specifies a series of gastronomic proposals that they have been doing in their vineyards and restaurantswith the objective of promote the gastronomic culture of the country.
“For a little over a year we have been working on various gastronomic proposals, together with different restaurants in Guayaquil Y Quito with pairing dinners that exalt the best of their menus together with the wines of two hemispheres. These were mainly promoted on social media,” recalls Wright. Thanks to these experiences, the concept of linking these two branches of gastronomy, or tying them together, arose, hence the name of the proposal.
The flavors of Ecuadorian wine come from several wineries that are growing
what it offers KNOT They are culinary experiences and learning related to local gastronomy and of course the art of pairing and more. Their offer can be found on the website www.doshemisferios.com and on the Instagram account @bodegadoshemisferios. According to Wright, next year NUDO will have its own platform and application.
Currently, NUDO’s strategic allies are Sfoglia, Oro Verde Group, Gangotena House, among others. Its final purpose is to become an open network and include all the gastronomic proposals that wish to participate. At the moment, their next events will take place on August 14 and 24 in Guayaquil, and on August 17 and 27 in Quito. All open to the public.
“NUDO’s goal is to have a space where the public can learn about the experiences and good news related to local gastronomy, in order to contribute to its development. There is a diversity of Ecuadorian chefs, who, although they specialize in cuisine from different countries, work with Ecuadorian products, honoring our roots from various angles.”
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The art of pairing
Why is it important to know how it works? pairing? Pairing refers to the correspondence between food and wine, it is a relationship that enhances the qualities of both, where the harmony of flavors, textures and aromas is taken into account, says winemaker Juan Banovsky.
“Its goal is to create novel sensations that could not be perceived separately, in order to maximize the pleasure of the culinary experience, which is what it seeks to promote,” says Wright, who has seen a boom in this culture in recent years, as stated at the beginning of this note.
“Gastronomy is increasingly versatile and creative, and changes along with the public. Now the consumer is looking for new proposals and alternatives”.
Tuesday afternoon, two hemispheres celebrated the presentation of NUDO with a release for friends and media.
Source: Eluniverso
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
