What will be on the table the next time you dine?

Benchmark Hospitality International, a U.S.-based hospitality management company, has released its top dining and wine trends for the rest of this year and beyond. Among its 35 luxury hotels and resorts, chefs and culinary experts are seeing:

• Descriptions like “artisan,” “natural,” “healthy,” “organic,” “farm-to-table” and “handcrafted” — previously used only by foodies — have become part of diners’ vocabulary.
• Foraging is gaining steam. Some restaurants let chefs take advantage of what grows naturally, from dandelions and asparagus, to clovers and sheep sorrel.
• Molecular gastronomy is getting attention. Understanding the chemistry of cooking shows that a chef can control the flavors, aromas, colors and presentations he/she creates.
• Diners are participating in the culinary process, especially in avant-garde restaurants.
• Gluten-free recipes are on the rise.
• Trained mixologists are using edible diamonds, silver and gold, and naturally dyed fruit and vegetable chips for garnishing.
• Moscato grapes are hot, providing a fruit-driven, refreshing beverage for outdoor dining.
• Champagne and sparkling wine now go with almost any food.
• Sherry, often thought of as the beverage of the elderly, is getting popular because of dry and small-batch versions.
• Aperitif wines — red, white, sweet, dry — are being used as mixers.
• Crisper, cleaner, fruitier chardonnays are becoming more popular.