Flexitarians - what we can learn from this type of diet

When it comes to food, I love the term flexitarian.

I like this term because it emphasizes the freedom of choice between dishes with and without meat components and allows both types to act on an equal footing. For me, dishes don't necessarily need meat to be wholesome. Rather, it requires craftsmanship and the quality of the basic products - the best of the simple. These thoughts have been with me for a very long time and I like to draw this comparison when I talk about my alcohol-free Haardt Hills wines. Instead of excluding and lecturing each other, I like the liberal approach that both are possible and deserve their place (on the wine list). Sometimes I feel like wines without alcohol, for example when there's an important meeting the next morning. Sometimes a 40-year-old Bordeaux, tasted with friends, tells an unforgettable story. Both are possible, both have their place - at eye level.

So perhaps in future we will ask ourselves whether the wine has origin and craft rather than whether it is with or without alcohol.