Just over a decade ago, fine-dining restaurants all over the world regularly sourced wines from top producers across the globe. These intoxicants were paired with intricately prepared meals and were designed to lubricate diners and accentuate the highlights and qualities of each course. Some-times, a cocktail pairing was also on the cards.
But as time progressed, so too the restaurants. First there were campaigns like Dry January, launched in Britain in 2013, which espoused the virtues of not drinking any alcohol. Then restaurants like trail-blazing chef Renee Redzepi’s Noma in Copenhagen, Denmark began crafting juice pairings to go with its celebrated menu.
