Thanks to expert writers like Julie Pegg, some of the best travel websites are able to offer top class articles that help fellow foodies celebrate authentic food and travel all over the world! A contributing editor and senior writer for EATMagazine.ca and wine writer for RealFoodTraveler.com, Julie is no stranger to culinary tourism! She spent fourteen years consulting with the British Columbia Liquor Board, and has been writing about food and wine for the last 15 years, with considerable experience in food and wine judging, pairing wine with food, and cool climate viticulture.
RealFoodTraveler.com focuses on delivering authentic material to the nomads of the world that are looking to either maximize their own travel experiences or learn world culture vicariously through the wisdom of others. The site is rich with entertaining and insightful stories, shared by professional writers and fellow travelers, that reveal what it is about each region that makes it truly unique! EATMagazine.ca caters to the visitors and residents looking to take advantage of all that British Columbia has to offer, from award winning chef’s and exciting local recipe’s to interesting events and tourist hot spots!
As one of the speakers at the 2012 International Wine Tourism Conference, we had the opportunity to speak with Pegg about wine tourism in the Pacific Northwest and across the globe. Below are Pegg’s responses to our questions:
1. You can reportedly be seen driving your Westfalia camper through small rural locations in the Pacific Northwest, what inspires you to travel?
Finding food and wine gems or haunts while driving back roads has been one of my greatest pleasures for over 30 years. I never tire of finding a rural butcher, baker, farmer, cheesemaker, brewer or winemaker–or funky diner or tucked-away bistro. The Pacific Northwest is still a culinary and wine frontier relative to Europe or even California. Artisans are popping up quicker than you can pop a cork so every road trip is a new adventure. Our northwest bounty is amazing..and much of it is accessible year round. The van is my little home on wheels–bed, fridge, stove–what more could you want? Ok–a loo would be nice.
2. You have been writing about food and wine for fifteen years, what is your favorite topic to share with your readers?
Food and wine lore, and food and wine pairing are close to my heart. Many of even the most ardent food and wine lovers come up short on their knowledge of wine and food customs, and the history behind so many of the world’s wine regions. Much of our contemporary gastronomy and many popular wines have deep and rustic roots and it’s important to know where and whence food and wine hails, not just locale but origin too.
3. At this years conference you will be talking about food and wine in the Pacific Northwest, what is it about this region that makes it unique?
A bit of this is covered in question #1 with regards to the PNW as a fledgling wine and food region (historically speaking) but the genius, passion and craft that has propelled the Pacific Northwest into a major food and wine destination is mind-boggling. And where else might you ski or snowboard, swim, play golf or tennis then tuck into local wine and cuisine hours or, sometimes, just minutes later? And the bonus?–with a smashing background of mountain, water or desert.
Another unique element is our penchant for fusing Asian-inspired dishes made with local ingredients and partnered with the regions’ white wines, which for me, are among the area’s better offerings. Riesling, Pinots Blanc and Gris, Gewurz, and Viognier underscore lush, aromatic yet crisp wines—perfect partners for soy, ginger, miso, lemon grass, curry and a plethora of other Asian flavours.
4. What part of the upcoming 2012 Wine Tourism Event in Italy are you looking forward to the most?
Meeting new people, of course, and learning about their roles in the wine and wine tourism world. Also I’ve never been south of Tuscany so really keen to see and experience a new wine “geography”. I very much look to Jane’s wine tasting event. I love culinary travel writing so enjoying local food and wine is a forgone conclusion…
5. What food would you pair with Italy’s luscious Amarone?
The easy answer is a simple wedge of Parmegiano Reggiano, napped with an eye-dropper nap of good balsamico, or risotto milanese perhaps with wild mushrooms or a drizzle of truffle oil.
Meat-wise I’d go for wild meat and game birds–or a nice rabbit ragu. Failing that a nice joint of beef or pork.
Join the 2012 International Wine Tourism Conference and network with Julie and 200 – 300 more attendees. Julie will be delivering a talk at the Wine Tourism Conference on January 30 at 11:00, titled: Welcome to Wining and Dining in the Pacific Northwest