The potential for marrying local gastronomy and wine: The case of the ‘fortunate islands’

Citation data:

International Journal of Hospitality Management, ISSN: 0278-4319, Vol: 30, Issue: 4, Page: 974-981

Publication Year:
2011
Usage 1404
Abstract Views 1360
Link-outs 44
Captures 63
Readers 49
Exports-Saves 14
Citations 16
Citation Indexes 16
Repository URL:
https://ro.ecu.edu.au/ecuworks2011/441; https://ro.ecu.edu.au/ecuworks2011/224; https://works.bepress.com/abel_alonso/57; https://works.bepress.com/abel_alonso/70
DOI:
10.1016/j.ijhm.2011.02.005
Author(s):
Abel Duarte Alonso; Yi Liu
Publisher(s):
Elsevier BV; Taylor & Francis
Tags:
Business, Management and Accounting; Local wine; Local cuisine; Hospitality; Winery operators; Challenges and opportunities; Canary Islands; Agribusiness
article description
For centuries, the Mediterranean and other regions have become icons for their food, wine, laid-back lifestyle and benign weather, with each of these components ideally complementing the other three. The availability of a local cuisine and local wines provides consumers with memorable experiences. However, in many other regions little is known about ways in which the local cuisine and wine could be ‘married.’ This study examines the views of 55 small winery operators in a region that for decades has been widely known as a mass tourism destination: the Canary Island in Spain. While most operators recognise the potential for a perfect local cuisine–wine marriage, many also mention the missing link between the local hospitality and wine sectors. For instance, respondents argue that restaurateurs are not promoting local wines enough in favour of cheaper imports. The study also discusses the implications of the findings and identifies areas of future research.