What food trends will we see in 2017?

Gastronomy

08/02/2017

By the time the year kicks off, we already know the coming seasons' fashion trends—many of which we've known about for months—we can find out what colors are in and stay up to date with trends in almost every aspect of our lives. Food is no exception, of course.

In going over the food trends for 2017, we were happy to see that generally Jean Leon wines are a perfect fit. Join us for a look at the latest trends that will grace the tables in our homes and at the world's most prestigious restaurants alike.

Flexitarianism

Also known as vegetarians who eat meat every once in a while and opt for flexibility, and harmony between vegetarians and omnivores. Restaurant menus are going green, featuring a small selection of meat or other animal-based recipes alongside predominantly (80{483e5444ab9fc06e19ac83efe1d2198bc64dd97b6326f9ee3936c7b95b1cf489}) vegetarian dishes. Plus, certified organic ingredients are joined by a growing interest in what are known as “superfoods.”

Since the 2012 vintage, all Jean Leon wines are certified organic, and the vineyards have been organically farmed since 2008. For flexitarians, we recommend Vinya Le Havre 2011 (Cabernet Sauvignon with a small percentage of Cabernet Franc) or Vinya La Scala Cabernet Sauvignon Gran Reserva 2009. Although the latter isn't certified organic yet, it does originate from vineyards that have been organically farmed since 2008.

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Food in bowls

A growing number of chefs are opting to serve their culinary creations in bowls. You'll start seeing poke—a type of Peruvian ceviche served in bowls—on more and more menus at renowned restaurants. Hawaiian-style poke goes beautifully with our Chardonnays, either the refreshing 3055 Chardonnay or Vinya Gigi, which has six months in French oak. Make sure to serve it in a nice round glass! Delicious.

Grunge restaurants

The next step in the clandestine restaurant trend that was popular a few years ago. These new restaurants are located down alleyways with nothing to advertise their existence; down to earth, but with highly personalized service. We love their distinctive and non-conformist attitude, perhaps because it reminds us of Jean Leon's personality.

Extreme fusión

Fusion cuisine isn't anything new, but it seems like this year will pull out all the stops when it comes to merging and combining all of the world's food cultures. Get ready for dishes that go beyond Asian influences to embrace, for example, Nordic nuances too. Jean Leon, always ahead of the curve, planted French varieties in the Penedès. Over time, and in the spirit of our founder, our wines have come to embody the perfect fusion of French elegance and Mediterranean bonhomie.

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Bread comes into its own

The world's simplest and most basic food is taking on an unexpectedly important role at the world's most renowned restaurants. Presentation and service are done with ceremonial flair. Different variations conceived and prepared in-house or special breads served with a range of butters, oils or salts are turning this standard into a dish in its own right. And since time immemorial few things are as inextricably linked to bread as wine.

Everything is edible

Nothing goes to waste in so-called “trash cooking,” especially when it comes to fish and vegetables, but also oft-discarded bits of meat. The task of whipping up exquisite dishes that use everything and waste nothing puts the knowledge and skills of the best chefs to the test. Ingenuity, passion and creativity—characteristics that also define the process of making quality wines.

Ancestral flavours

Many of the world's star chefs are going wild over this experimental trend. For now it is all about fermented foods, one of the oldest techniques, but that is just the beginning. The ancient technique of fermentation is well-known to winemakers—it is what we use to turn must into wine. Did you know that our Vinya La Scala Cabernet Sauvignon Gran Reserva is made by fermenting grapes from the oldest vines on our estate, planted in 1963?

The democratization of plankton

For quite some time, people have been calling the sea our new garden, home to the likes of algae and plankton. The latter has been popularized by a well-known Andalusian chef and is now easier to find and integrate as an ingredient in our own cooking. Careful with plankton's iodized and vegetative notes when choosing a wine, but with Jean Leon's whites and rosés you're sure to find a good match.

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Extreme-aged meat

And finally, the US trend of aging beef for three, four, even six months to give it different flavors and aromas is reaching our shores. The meat is usually hung in giant fridges where customers can observe how the beef changes color. The muscle fibers in the meat change, broken down by natural enzymes, and the beef becomes more tender. If you get the chance, experiment with mature reds whose tertiary or aging aromas resemble those of the meat, resulting in spectacular pairings. This is true for Vinya Le Havre, for example, a well-structured Cabernet Sauvignon that is a magnificent match for this type of meat.

As you can see, whatever trend you decide to explore, Jean Leon is always a good fit. We've been trendy since 1963! :)

Sergi Castro i Solé, sommelier.

@sergitannic

 

Categorías: Gastronomy