NFW: Specials — Whisky at the Table: Pairing Whisky with Food.
Of course, the idea of pairing whisky with food is not common for most of us, and may even sound a little strange and bizarre. In Western cultures, it is customary to pair meals with a glass of wine. But in Asia, it has actually been common for many years to pair dinner with a strong drink.
We believe that whisky should be consumed in the way that is most pleasurable for us, but think about it — pairing whisky with food is essentially a novel opportunity to explore new flavours that can only be opened to your palate when you pair it with the right food.
Although some people are not keen on trying strong drinks with food, as they may mask the flavours of the dish, there are certain harmonies that can bring vitality to the flavour of the food or, more importantly, to the taste and aroma of your whisky.
In general, remember to complement the flavours of your dish with the notes and aromas of your whisky, and not necessarily to match the flavours; for example, if you are eating a vanilla dessert, it might not be wise to match it with a whisky with the same aroma, as the whisky will be stronger and thus overlap with the vanilla dessert. But let’s try to see what is possible to match with different types of whisky.
Scotch Single malt
Given the strong character of the distillate, pairing it with food is difficult, at least for us Mediterranean Europeans. In the United Kingdom, America and India, it was not uncommon to see whisky diluted with water. This habit is also gaining ground in South East Asia.
Wanting to be more refined, hints of smoke can give great satisfaction on a tasting of South Tyrolean speck or Scottish Red King salmon. Smoke and spice can go hand in hand with a Highland malt or a stronger Islay, accompanied by black bread and butter.
Consider also some mature or lightly smoked cheese.
Whisky can be used directly in the cooking process, to prepare some dishes, both first and second courses. Following an American custom, one could also think of marinating for a few hours in whiskey meat to be barbecued.
Irish whiskey
The harmonious and fine characteristics of the Irish distillate allow it to be paired with a cinnamon and vanilla strudel.
A cutlet of excellent fat and succulent Irish salmon can be accompanied by a delicate whiskey diluted with water, whose alcoholic component will help to cleanse the mouth.
An Irish Stew, with a tasty lamb, or a Shepherd Pie will also be an interesting test case for a single malt pot still.
American bourbon
An American barbecue recipe, a true staple of overseas cuisine, recommends marinating the steak, intended for cooking over a wine fire, in whiskey for a couple of hours.
This would soften the meat and give it a special flavour.
Also for the barbecue some years ago, Jack Daniel’s put on sale a special charcoal made from the spent casks used to age the spirit.
If you wish, you can also have a meal using elongated whiskey to accompany barbecued meat usually rich in barbeque sauce that goes well with the sweetness of bourbon.
Japanese whisky
The first thing that would come to mind is sushi, perhaps made with particularly fatty fish, pairing it with a lightly aged fruity whiskey. With a more complex product, one might think of a Camembert, or a spicy chicken cooked in a tandoori oven.
And now just one thing left to do… give it a try!
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