Gastronomy |

5 gastronomic trends for 2023

tendencias gastronomia

The long-awaited moment has arrived once again, at least for me, to tell you which are the gastronomic trends for this new year 2023.

Let’s start with the most important thing: Jean Leon wishes you all the best for this new year, without pandemics, nor galloping inflation, nor scares or shocks…

And full of good times and happy celebrations, like ours! This is year we are celebrating our 60th anniversary! We look forward to celebrating with all of you throughout the year.

5 gastronomic trends for 2023

But for now, let’s focus on the 2023 gastronomic trends, where we see certain trends from previous years taking hold rather than new innovations.

1. Back to the origins: culinary nostalgia

tendencias gastrnómicas

When it comes to trends, the one that seems to be coming in strongest is culinary nostalgia. We are looking once again for the flavors and aromas of the dishes our grandmothers and mothers used to prepare.

Stews, bean stews, migas… Tasty, nutritious and inexpensive dishes that take us back to our childhood. And to accompany them, nothing better than our single vineyard wines: Those wines created by Jean Leon and his team.

Wines with an important historical component, such as Vinya Gigi, one of the first barrel-fermented chardonnays made in our country. Or the classic Vinya le Havre, the first cabernet sauvignon and cabernet franc labelled as such in Spain.

We must not forget Vinya Palau, perhaps the most “Saint Émilion” of all the national merlots. Wines with tradition that will perfectly accompany those recipes rescued from the notebooks of our ancestors.

2. Keeping an eye on your pocket

tendencia gastronómica

As we mentioned in the previous trend, the dishes in our mothers’ and grandmothers’ kitchens were also inexpensive. The awareness of saving money is now very strong when it comes to shopping. We look more closely at labels, the origin of food and the price.

No more extravagance and waste. We cook once a week to prepare lunch boxes and tuppers for the week. It’s the famous batch cooking, but at the same time we reuse the leftovers.

We use the leftover sauce from a stew to dress the pasta. Or we buy the whole chicken instead of a tray of boneless breasts. It is much cheaper and can easily be used for three or four meals if we make good use of it.

It’s not just a question of buying cheap. We are more attentive to value for money. That’s why Jean Leon’s 3055 range is a very good compromise when it comes to enjoying a good wine at a very fair price.

3. Sustainable food

tendencia gastronómica

We no longer just look at labels to know what we eat, we want to know who, how and where the food we eat is produced. We are becoming more and more aware and we want to eat sustainably.

This trend, which has been taking hold in recent years, will soon cease to be a trend and become a habit. Large-scale production, which has made prices (surely?) cheaper, has been shown to be unsustainable and to affect the environment.

We are looking for healthier food, with less production processes and we are mindful of its impact on the environment. The growing demand for local and “zero kilometre” products, more sustainable packaging and the fight against food waste contribute to environmental preservation.

At Jean Leon, we are well aware of this, which is why we began the process of ecological transition in 2008, which is why all our wines have been organic since the 2012 vintage, and suitable for vegans, as we do not use any animal by-products in their production. And for a few years now, we have been applying regenerative viticulture throughout the vineyard.

4. Digitalization of gastronomy

tendencia gastronómica

When we say Digital Gastronomy, what do you think of? Well, nothing more and nothing less than what you do all the time. Looking on social networks at the ratings of the restaurant that your friend has suggested, or the photos of the dishes at that new tapas bar.

Indeed, restaurants, bars, cocktail bars… restaurants in general have had to adapt to this change in society, which is increasingly interconnected, and where the consumer, no longer the food critic, has become a “judge”, critic or prescriber.

It is not only restaurants that have adapted to digital gastronomy. Wineries, like Jean Leon, also take the content of our social networks very seriously, seeking to inform, educate and entertain, always with the consumer in mind.

5. Diversification of consumption

tendencia gastronómica

With the pandemic and teleworking, we have changed our habits. We see that there is a diversification of consumption. On those days when you telework, you don’t eat meals according to traditional schedules, but rather “snack”.

The “snack” culture has led producers to look for new ways of presenting food and drinks adapted to them. More flexible, but healthy foods that adapt to our changing eating routines.

For those of you waiting to see what products we are going to see on the tables this year, take note of the following words: Yaupon, Dates and Kelp.

  • The leaves of the yaupon bush, from the south-eastern United States, were already used by the Amerindians. It has caffeine and is going to be the new trendy infusion.
  • Dates are confirmed as a natural sweetener alternative. This millenary product is gaining presence in pastry and confectionery.
  • Every year we predict the arrival of seaweed as a trend product. Kelp, among the most common seaweeds, comes in multiple forms such as chips, food supplements, fresh… Remember that seaweed is a nutritious, versatile product and as it does not need fresh water or supplementary nutrients, hence, it is an environmentally sustainable product. In addition, it absorbs carbon from the atmosphere

This is a small summary of what 2023 brings us gastronomically speaking. From Jean Leon, we would like to wish you a very happy, prosperous and sustainable New Year.

Sergi Castro Solé @sergitannic – Sommelier Jean Leon