Mediterranean Diet & Wine


The Mediterranean diet has fascinated the public since it became famous more than a decade ago, as one of the healthiest diets, and researchers continue to study it, hoping to understand the science behind it. First publicised by an American doctor stationed in Italy during World War II, the diet became famous after a Harvard study was published in 1995.


The traditional diet, native to the countries of the Mediterranean areas, is characterised by a high intake of fresh fruit, vegetables, grains, nuts, cereals and fish and a low intake of meats, especially red, with olive oil as the principal source of fat, and of course the moderate and daily intake of wine, usually red, during meals.


Past studies have found a positive association between sticking closely to the eating regimen and increasing life expectancy, as well as lowering the risk of debilitating diseases such as type 2 diabetes and Alzheimer's disease.


The importance of Mediterranean diet was recognized by UNESCO in 2011 as part of the Intangible Cultural Heritage of Humanity.

wine&food-wineinmoderation

Wine & Food: A Fine Balance


Wine has been changing from an important source of nutrition to a cultural complement to food. In some countries like Spain, with strong tradition of wine as part of a balanced diet, wine has been recognised by law as food.


The French Gastronomic meal, a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking was recognised by UNESCO in 2011 as part of the Intangible Cultural Heritage of Humanity as well.


Today, where food has been secured and where culinary art and gastronomy have evolved to an exciting experience, there are a few simple guidelines that can help you find food and wine pairings that give you a richer experience—more varied tastes, textures and pleasure.

  • Not even the "experts" can know exactly which wine go with which dish. After all, there are hundreds of thousands of wines, millions of food combinations and billions of palates on this planet. The best place to start is with what you like to drink.
  • It's helpful to think of wine as an ingredient in food, one of the last seasonings you add before eating, just like a little salt or pepper. Wine can add grace notes to a hearty dish or rich ballast to a light one. Food, in turn, can deepen and elevate the wine's flavours.
  • Don’t drink a delicate white wine with a hearty meat dish or a powerful red wine with a filet of sole—they're mismatched flavours and textures.
  • Consider the cooking method, how the food is prepared and what sauces are used.


Your best guide to food and wine matching is your own palate. Experiment different combinations to discover not only what pairings are perfect for you, but also to broaden your range of possibilities.

14/09/2016 | Culture
Greek recipe: wild boar with prunes and spices
wild boar with prunes and spices

With automn at the door, this is the time of year where restaurants fill their menus with game meat. Greek gastronomy makes no exception to the tradition.

03/10/2013 | Culture
Food and wine matching - a new approach
Food and wine www.jancisrobinson.com
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