You know it better than anyone. Restaurant operators use wine pairing as a marketing tool not only to optimize the customer’s dining experience, but to boost profits. Wine lists are a must, but adding new beverages to your menu can help bring in additional revenue.
Beer, cocktails, mocktails, kombucha, sake, tea, cold-pressed fruit or vegetable juices, flavoured water, fermented drinks and other homemade concoctions…Countless products with or without alcohol can be a substitute for wine. These options are a way for mixologists to show off their creativity as they strive to enrich the experience for customers without overwhelming their taste buds.
Beer pairing: a growing trend
In recent years, beer has become more popular on the food scene as a sophisticated alternative for wine. In fact, it’s no longer only being served before, but also during the meal.
Light, fruity beers, for example, typically blonds or whites, pair well with light dishes such as salads, fish or seafood. Sour beers tend to go with fresh cheese dishes, salads or light desserts. Darker beers like stouts and porters can be served with richer dishes, braised meats, chocolate desserts or mature cheeses. The bitter, aromatic profile of a hoppy IPA can balance out a spicier dish. Lambic-style beers, on the other hand, are ideal for rich, sweet-savoury foods such as foie gras or grilled meats with fruity sauces.
Are you a restaurant whose chefs and sommeliers like to pair dishes with local beers? The current trend is to focus on craft beers, which offer diversity and the freedom to experiment.
You can attract new customers by organizing beer tastings or workshops on the art of food and beer pairing. This fun, educational activity shows that beer can be both casual and sophisticated, while complementing food as well as wine does. Remember to offer non-alcoholic beer, which is becoming more and more popular.
Cocktails and mocktails
These days, you can’t have one without the other. As cocktails carve their place in the pairing world, be sure not to overlook mocktails. Both types of beverages can be crafted to complement a particular dish. Practically speaking, mocktails require more preparation than simply uncorking a bottle of wine or cracking open a beer. But the depth they can add to a flavour profile makes them well worth the effort. Depending on the dish and how you want to enhance it, you can go from salty to sweet, from bitter to floral, or even add smoky notes.
Crafting a cocktail or mocktail means inventing a tailor-made drink for a culinary specialty. Both drinks, with their blends of fruit, syrups, fresh herbs and vegetables, offer endless creative opportunities. Your bartender, or better yet your mixologist, can have fun creating innovative recipes by mixing original, seasonal ingredients. Presentation is key, along with colours, ingredients and accessories. If it’s true that we eat with our eyes first, can we not say the same for drinks? For customers, a visually impressive drink is usually worth the extra dollar.
Soft pairing is all the rage
The term “soft pairing” refers to the practice of matching non-alcoholic drinks with food. People may choose not to consume alcohol as a month-long challenge, or because of a prescription drug, allergy or diet. Whatever the reason, these drink options are a sophisticated, palate-pleasing alternative to alcoholic beverages.
Kombucha, which became a real fad for consumers, as well as the lesser-known water kefir and kvass, are three fermented drinks you can try pairing with your menu. Kombucha is tea-based, slightly acidic and fizzy, offering a refreshing taste that can balance out fatty or spicy dishes. Water kefir tends to go best with fish, salads and lighter meals. As for kvass, a fermented beverage made from rye bread, its slightly sweet and sour flavour is perfect for rustic dishes and grilled meats.
You can also offer your customers green or black tea, soothing infusions, homemade ginger ale, lemonade or herb-infused drinks to go with their meal. Other options include freshly squeezed fruit juices, which pair perfectly with light or vegetarian dishes, and vegetable juices for heartier recipes. For desserts or spicy recipes, you can try whole-milk or plant-milk beverages.
Why not serve cider, sake or a mocktail with a meal? With the variety of drinks out there today, with or without alcohol, along with creative mixology techniques, the pairing possibilities are endless. To elevate your customers’ sensory experience and invite them to discover new flavours, you can even offer different options for each part of the meal, from the starter to the main course and dessert, all while boosting your sales. Cheers!