Move Over Wine

by Avery McGuire Over the last decade Nordic cuisine has been evolving rapidly. Many chefs have turned to the landscape for inspiration, rediscovering the diversity of wild and forgotten foods and using them to create distinct expressions of time and place. Yet while the food on the plate is a clear indication of the season and region, the drink in the glass often reflects distant terroirs and far-off cultures. Why is there this growing contrast between the cultural and geographical characteristics of food and drink, especially in the restaurant setting? We dove into the books and conducted interviews with sommeliers from around the Nordic region to try to answer this question. Wet and dry Due to differences in geographical climate, already in the 16th century there was a clear division between the food and beverage cultures of Northern and Southern Europe. Milk, meat, butter, and beer characterized the cold climate … Read more