Maridaje de vinos con dos platos típicos de Imbabura

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.

• Автор: Pulles Erazo, Verónica Josseth (author)
• Формат: bachelorThesis
• Опубліковано: 2023
• Предмети: maridaje, vinos, cultura, comida tradicional
• Онлайн доступ: https://repositorio.puce.edu.ec/handle/123456789/44850