By
Cecilia Díaz Betz

There are times that scream for a fresh, bubbly soft drink. However, they have never quit fit into the gastronomic Olympus and needed to be combined properly.

The divorce between gastronomy and soft drinks is a thing of the past

In the past edition of Barcelona’s Food Fair, we had the chance to attend the Soft Drinks: Innovation and Gastronomy workshop with sommelier José Ángel Sierra, who proved the divorce between gastronomy and soft drinks is a thing of the past. Organized by the Asociación de Bebidas Refrescantes in its debut at the Food Fair, it showed us how soft drinks have evolved in parallel with society to fit its tastes.

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Today there is a wide range of flavours, aromas and ingredients. Thanks to this variety, soft drinks have become ideal to combine with certain gastronomic proposals. Sierra’s workshop we learned how to combine them with food and how to choose different soft drinks depending on flavor, the time of the day or the dish they accompany.