Move Over Wine

by Avery McGuire Over the last decade Nordiccuisine has been evolving rapidly. Many chefs have turned to the landscape forinspiration, rediscovering the diversity of wild and forgotten foods and usingthem to create distinct expressions of time and place. Yet while the food onthe plate is a clear indication of the season and region, the drink in theglass often reflects distant terroirs and far-off cultures. Why is there thisgrowing contrast between the cultural and geographical characteristics of foodand drink, especially in the restaurant setting? We dove into the books andconducted interviews with sommeliers from around the Nordic region to try toanswer this question. Wet and dry Due to differences ingeographical climate, already in the 16th century there was a cleardivision between the food and beverage cultures of Northern and SouthernEurope. Milk, meat, butter, and beer characterized the cold climate andforested landscape of the north, while the warmer south was known for … Read more