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Promoting Sustainability through Regional Food and Wine Pairing

Author

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  • Manuel Serra

    (ESGHT/Citur, Universidade do Algarve, 8005-246 Faro, Portugal)

  • Nuno Antonio

    (NOVA Information Management School (NOVA IMS), Universidade Nova de Lisboa, 1070-312 Lisboa, Portugal)

  • Claudia Henriques

    (ESGHT/CinTurs, Universidade do Algarve, 8005-246 Faro, Portugal)

  • Carlos M. Afonso

    (ESGHT/Citur, Universidade do Algarve, 8005-246 Faro, Portugal)

Abstract

Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.

Suggested Citation

  • Manuel Serra & Nuno Antonio & Claudia Henriques & Carlos M. Afonso, 2021. "Promoting Sustainability through Regional Food and Wine Pairing," Sustainability, MDPI, vol. 13(24), pages 1-22, December.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:24:p:13759-:d:701478
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    References listed on IDEAS

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    4. Cardebat, Jean-Marie & Paroissien, Emmanuel, 2015. "Standardizing Expert Wine Scores: An Application for Bordeaux en primeur ," Journal of Wine Economics, Cambridge University Press, vol. 10(3), pages 329-348, December.
    5. Gergaud, Olivier & Ginsburgh, Victor & Moreno-Ternero, Juan D., 2021. "Wine Ratings: Seeking a Consensus among Tasters via Normalization, Approval, and Aggregation," Journal of Wine Economics, Cambridge University Press, vol. 16(3), pages 321-342, August.
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    2. Petek Eylul Taneri & Jamie J Kirkham & Eleanor J Molloy & Linda Biesty & Richard A Polin & James L Wynn & Barbara J Stoll & Niranjan Kissoon & Kondwani Kawaza & Mandy Daly & Aoife Branagan & Lívia Nag, 2023. "Protocol for the development of a core outcome set for neonatal sepsis (NESCOS)," PLOS ONE, Public Library of Science, vol. 18(12), pages 1-11, December.
    3. Bernardo Valente & Eduardo Medeiros, 2022. "The Impacts of EU Cohesion Policy on Sustainable Tourism: The Case of POSEUR in Algarve," Sustainability, MDPI, vol. 14(19), pages 1-15, October.
    4. Claire Lamoureux & Nindu Barbier & Tatiana Bouzdine-Chameeva, 2022. "Managing Wine Tourism and Biodiversity: The Art of Ambidexterity for Sustainability," Sustainability, MDPI, vol. 14(22), pages 1-18, November.
    5. Caterina Fucile Franceschini & Elisa Giampietri & Eugenio Pomarici, 2025. "What Defines the Perfect Wine Tourism Experience? Evidence from a Best–Worst Approach," Agriculture, MDPI, vol. 15(8), pages 1-21, April.
    6. Chris Roberts & Joel Reynolds & Mary Jo Dolasinski, 2022. "Meta-Analysis of Tourism Sustainability Research: 2019–2021," Sustainability, MDPI, vol. 14(6), pages 1-18, March.

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