Maridaje de vinos con dos platos típicos de Imbabura
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Date
2023
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Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El maridaje de vino y la comida tradicional ha sido un objeto de estudio supeditado a las líneas del turismo, las investigaciones en torno al tema se enfocaron en armonizar y perpetuar el disfrute de una comida con el vino para potenciar sabores y crear nuevas experiencias para los comensales; en países latinoamericanos llenos de cultura y diversidad gastronómica se han creado maridajes que pretenden incrementar el potencial turístico de los territorios; la presente investigación tuvo como objetivo principal analizar las características del maridaje de vinos y su relación con los platos típicos de la provincia de Imbabura para crear una propuesta de maridaje con dos de ellos y así fomentar el turismo gastronómico. El enfoque de la investigación fue cualitativa y sus métodos sintético, analítico y deductivo permitieron a través de una exhaustiva revisión bibliográfica determinar conceptos básicos sobre el vino y como se puede aplicar el maridaje de afinidad o contraste que potencie los sabores de la cultura imbabureña con dos de sus platos más representativos que fueron el Cuy asado y la Fritada; el uso del instrumento de encuesta dirigido a 58 personas, dio como resultado el nivel de conocimiento sobre el arte de maridaje en dicho sector el cual fue mayoritario en un 74.1% afirmativo de los encuestados; y con entrevistas a tres conocedores directos del maridaje de vinos y la comida Imbabureña se pudo conocer los criterios degustativos afines a los dos platos típicos y las cepas de vinos tintos y blancos, el estudio concluye que el maridaje de vinos es un fomento al turismo de la provincia y que debe impulsarse a los negocios locales a conocer sus beneficios e incluir vinos en su oferta gastronómica.
The pairing of wine and traditional food has been an object of study subordinated to the lines of tourism; research on the subject focused on harmonizing and perpetuating the enjoyment of a meal with wine to enhance flavors and create new experiences for diners; In Latin American countries full of culture and gastronomic diversity, pairings have been created to increase the tourism potential of the territories; the main objective of this research was to analyze the characteristics of wine pairing and its relationship with the typical dishes of the province of Imbabura in order to create a pairing proposal with two of them and thus promote gastronomic tourism. The research approach was qualitative and its synthetic, analytical and deductive methods allowed through an exhaustive bibliographic review to determine basic concepts about wine and how to apply the pairing of affinity or contrast that enhances the flavors of the Imbabura culture with two of its most representative dishes which were the roasted Cuy and the Fritada: the use of the survey instrument directed to 58 people, resulted in the level of knowledge about the art of wine pairing in this sector which was the majority in 74. 1% affirmative of those surveyed; and with interviews to three direct connoisseurs of wine pairing and Imbaburan food, it was possible to know the tasting criteria related to the two typical dishes and the strains of red and white wines, the study concludes that wine pairing is a promotion of tourism in the province and that local businesses should be encouraged to know its benefits and include wines in their gastronomic offerings.
The pairing of wine and traditional food has been an object of study subordinated to the lines of tourism; research on the subject focused on harmonizing and perpetuating the enjoyment of a meal with wine to enhance flavors and create new experiences for diners; In Latin American countries full of culture and gastronomic diversity, pairings have been created to increase the tourism potential of the territories; the main objective of this research was to analyze the characteristics of wine pairing and its relationship with the typical dishes of the province of Imbabura in order to create a pairing proposal with two of them and thus promote gastronomic tourism. The research approach was qualitative and its synthetic, analytical and deductive methods allowed through an exhaustive bibliographic review to determine basic concepts about wine and how to apply the pairing of affinity or contrast that enhances the flavors of the Imbabura culture with two of its most representative dishes which were the roasted Cuy and the Fritada: the use of the survey instrument directed to 58 people, resulted in the level of knowledge about the art of wine pairing in this sector which was the majority in 74. 1% affirmative of those surveyed; and with interviews to three direct connoisseurs of wine pairing and Imbaburan food, it was possible to know the tasting criteria related to the two typical dishes and the strains of red and white wines, the study concludes that wine pairing is a promotion of tourism in the province and that local businesses should be encouraged to know its benefits and include wines in their gastronomic offerings.
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Keywords
Maridaje, Vinos, Cultura, Comida tradicional