Juice pairing is becoming even cooler

More and more people are identifying as “sober curious”, meaning they consciously try to limit their alcohol consumption, and the fine dining sector is adapting to this new trend. For several years now, a highly appreciated formula among those interested in haute cuisine has been pairing juices or, more generally, alcohol-free beverages with the courses of tasting menus, to enhance the flavors and nuances of individual dishes, much like wine traditionally did. This practice originated and initially developed in Northern Europe. One of the key promoters of what is now called “juice pairing” was Danish chef René Redzepi, founder of Noma, who significantly contributed to the rise of Scandinavian cuisine. In recent times, however, this formula has been gaining traction in other countries as well – including those where the oenological tradition in fine dining is deeply rooted and difficult to displace.

This is why specialized figures in juice pairing are emerging in restaurants. For example, Giulia Caffiero is one of the people responsible for curating the non-alcoholic pairing experience at Geranium in Copenhagen (a three-Michelin-star restaurant), where the formula is attracting an increasingly broad audience, thanks also to its international clientele. «Especially at lunch, we have many people who prefer to try the non-alcoholic pairing», Caffiero notes in an interview with Identità Golose. To create these beverages, Caffiero usually combines three elements: a fruit, a vegetable, and a leaf or flower. The final result «can be an extract, a dehydrated form (powder), or simply an infusion». The main goal, however, is to craft structured beverages with body, intensity, and a well-balanced combination of salty and acidic components, aiming for a harmonious balance that enhances every course. «For me, it’s very important that [the juices] are savory, have sweetness from the fruit – but not too much – and have acidity, but above all, consistency», Caffiero explains.

Why is juice pairing so popular?

Juice pairing, as Caffiero explains, is developed «based on the menu»: the beverages are conceived to complement the dish being served. Sometimes, for example, the pairings are designed in «contrast» to the respective course, while in other cases, they aim to "cleanse the palate" between two dishes, «just like wine can». In any case, juice pairing plays a crucial role in shaping and “elevating” a tasting menu, enriching its flavors and creating an even more comprehensive gastronomic experience: «If the dish is the star, the juice is the co-star, with a significant role», Caffiero continues. «Its task is to accompany, enhance, and complete the food without ever overpowering or clashing with it».

«Many clients who used to drink only wine now request one or two glasses of juice during meals», Caffiero says, highlighting how juice pairing is gaining significant attention in fine dining. At Geranium, Caffiero tells CiboToday, «we do not think it’s fair that someone who cannot or does not want to drink alcohol should miss out on the same experience» as those enjoying wine pairings or by-the-glass offerings. This led to the decision to offer juice pairings – highly appreciated, especially during lunch service, when more diners opt to forgo alcohol. Additionally, much like foraging, this approach is moving beyond the kitchens of high-end restaurants, engaging more enthusiasts, some of whom attempt to recreate juices at home, aided by courses and publications (such as the recent book authored by Caffiero) that delve into extraction techniques and explain how to select ingredients. Just as fermentation once established itself as a dominant trend in the culinary field, becoming a true craze, it seems that juice pairing is now emerging with similar intensity. Is it only a matter of time before it becomes ubiquitous?