A qualitative research on the relationship between local food and wine in Turkey

The purpose of the study is the examination of the current and potential bond between local food and wine, through the relationship of food and wine. In this context, the matching potentials of these two elements were tried to be determined through the current condinations of local foods and wine in Turkey. Qualitative research method was used in the research. As a sampling method, semi-structured interviews were conducted with 20 people who have knowledge, experience and interest in both local food and wine within scope of purposive sampling method. Semi-structured interview form was used in the interviews and the data obtained were analyzed by content analysis. As a result of the analysis, it was determined that the participants had similar perceptions of local food and local wine at positive levels separately. However, it has been concluded that local food and local wine harmony has great potential but this potential isn't being recognized. Sersory pairing, balance and region harmony, which is expressed especially as a technical pairing, were understood to have a strong effect on local food and wine harmony. On the orher hand, the main factors supporting local food and wine pairings are social media and inter-stakeholder cooperation; politikal, economic, cultural and personal barriers have become difficult to adapt to. Finally, it has been concluded that the harmony of local food and wine can have positive affects on both micro-level businesses and macro-level tourism and wine industry, destination image and regional economy.