Gastronomy, Wine, and Tourism

Abstract

Enograstronomy has yielded successful results for the wine houses in the Guadalupe Valley by supporting various restaurateurs and establishing typical pairings. The study focuses on four restaurants and four wine houses that attract a high number of wine tourists seeking notable pairings of regional dishes and local wines in Guadalupe Valley. This approach aims to understand the success of such pairings in attracting more tourism to the Valley. Our focus is on understanding the interplay of traditional and modern production elements that contribute to creating a sustainable and productive wine-related environment in the region. Thus, the research scope focuses on identifying the dishes, in combination with wines produced in the Valley, that were highly sought after by visitors between 2015 and 2019, excluding the 2020 and 2021 years due to the impact of COVID-19 on the region and wine tourism. The methodology used for the research is qualitative, based on interviews and bibliographic sources.

Cite this work

No public copy is stored for this record, so only the metadata is cited.

Stored only when both papers are in the corpus — 0 citations exist upstream.

Papers that cite the same references — the relational fallback while embeddings are still backfilling.