Modern wine paired with ancient Roman cuisine

Food & Beverage Published on 23 July 2009 in Food & Beverage

Where the Amazing Food Wine Company, which we covered a few years ago, created its wines for pairing with commonly enjoyed contemporary American foods—pizza, pasta, etc—Madeinmilan Wines has taken the opposite approach, focusing instead on a historical meal. The Italian label includes three wines from northeast Italy: Brutus (Sangiovese di Romagna), Paparazzi (Lambrusco Grasparossa) and Romeo (Cagnina di Romagna), and for Brutus, it recently launched a campaign that includes pairing with a five-course ancient Roman meal. Olive caviar, sweet ham, Imperial Chicken, herbed cheese and honey dates make up the specially crafted menu for the Roman banquet Madeinmilan suggests, with complete recipes available for download from its site.

With so many competitors in the wine market already, focusing on ancient pairings is an innovative marketing angle that may well be attractive to consumers seeking new insperiences and maybe some status skills to boot. Which just goes to show, of course, that it's a rare product indeed that can't be upgraded, reconceived or repositioned in some novel way to make it new all over again in consumers' eyes. If that can be done for wine—surely one of the oldest products in the world—just imagine the possibilities for your product or brand! ;-)

Website: www.madeinmilanwine.com
Contact: info@madeinmilanwine.com

Comments on this idea:

This idea of business ideas around pairing product can be extended across all most any market. It's great to go into a restaurant and see detailed descriptions of win along with notes about "What this wine goes with" A kind of "Up Sell" in the restaurant.
William
www.windowofopportunity.co.za

About Springwise

Springwise and its network of 8,000 spotters scan the globe for smart new business ideas, delivering instant inspiration to entrepreneurial minds.
Time to start the next big thing!

Free newsletter

Don't miss a single
new business idea:
sign up for our
weekly newsletter.

Next issue due
4 August 2010.

You can also subscribe to our RSS feed.

Or follow us on