5 Best Food and Whiskey Pairings
Gone are the days when people had whiskey on its own. Now they consider it as a drink to be sipped and not gulped. But for pairing it with food, you should know the classes and types of the spirit. Moreover, it could easily cause alcohol burn, and people may not be able to enjoy the food. In general, foods rich in fat content could reduce the burning effect, and spicy stuff could amplify the alcohol intensity. So, here we have come up with the best whiskey and food pairings that you could enjoy.
1. Dark Chocolate:
People from Scotland have always had scotch and chocolate together. One whiskey that goes well with all types of chocolates in the Bourbon whiskey. Having bold, full-bodied whiskey and a melting slab of plain dark chocolate is a heavenly feeling. The flavor of the whisky could significantly enhance the flavor of food. For example, a bar of orange-flavored chocolate tastes great when you sip scotch with tinges of citrus in it. Salted or plain milk confectioneries can be great combinations with rye and malt whiskeys. Sip whiskey first, let its taste lingers on for a while and then have a piece of chocolate that could arrest your taste buds. As the chocolate melts have another small quantity of whiskey to experience a new flavor. You can do a lot of mixes and match experiments with this famous pairing.
Both whiskeys and cheese can have similar flavors like fruity, nutty, and smoky. So, you can combine similar ones or enjoy the contrast. Spicy, malty ones go well with smelly, hard blue cheese. You can combine salty cheddar with aged scotch having notes of honey, vanilla, or both. Soft creamy cow cheese works well when you have it with light, smooth, and fragrant whiskeys like Jameson. They are ideal for your cocktail parties. Medium-bodied whiskeys, matured in Oak, and Sherry casks are a nice combination to the classic goat cheese. You could add flavors of cherry and raisins for a fruity twist. If your cheese is smoked, then pair them with peaty drinks like Lagavulin, Talisker, to add an extra punch.
Seafood tends to work well with salty and spicy fruit whiskeys. You could pair smoked salmon or sushi with unpeated and lightly malted Bruichladdich, whereas medium-bodied whiskeys go well with fish such as mackerel. You could even add a few drops of fine and burning whiskey like Laphroaig to sweet, buttery oysters instead of squeezing the lemon juice. Light and fragrant whiskeys such as Dalwhinnie could go well with a whole range of seafood like sushi, crab, mussels, etc. Though the combination is relatively new, delicate flavors of the seafood are a perfect match with whiskeys with the right content of rye or malt.
4. Desserts like pies and crumbles:
By the time we reach the dessert part of the menu, we are almost full. So, a few sips of bold, punchy drinks might help you consume the buttery savories. You can also have fresh apple pies with light and fragrant whiskeys. Drinks with flavors of caramel, honey, go well with all crumbles. Whiskeys with high rye content and spicy herbals help you cut through pies that are rich in sweetness like that of pumpkin or pecan. For chocolate pies, brownies, and crumble, you can go for full-bodied, aged whiskeys like the Macallan. Malty drinks with peat smoke also compliment the rich chocolate taste.
5. Meat and steaks:
Whiskey and grilled steaks are one combination that can never go wrong. Grilled steaks rich in fat content, have medium-bodied whiskeys with smoky flavor whereas, for leaner meat, you should have the sweet bourbon. Cured and dry meat fit well with gentle, smooth, and buttery drinks. Peaty scotch with high alcohol content is suitable for rich dishes like meatloaf. If you love to experiment with food at dinner parties, then you can do all the mix and match stuff with whiskey and meat. So, keep trying different combos without any constraints. Try to have a drink in the right way to experience its subtle nuances.
Though recent, the idea of pairing whiskey with food is becoming popular. And, when whiskey has been used for cooking for ages, why not have them on the dinner table. You need to consider the fact that the food and drink have to complement each other. One taste should not dominate the other. Lamb stew would be a perfect choice in achieving that. Also, it would be best if you had the whiskey slowly and not have the alcohol burn feel as you eat. So, the beginners can always make a cocktail rather than drinking them straight and neat. You need to explore a little by trying out different combos and find the one that suits you the best.
Every Whiskey Tells a Story, What Will Yours Be?Sláinte from The Whiskey Trail
#EatDrinkExplore – by Heidi Jones