Whisky is a drink which is not often thought of as a pairing partner. The world of wine, possibly because of the cultures of the wine producing countries tends to go hand in hand with food. Wines are made to go with food, food is made to go with wine. But whisky tends to be revered as a lonely solitary drink. An end to a meal, a treat in front of a log fire, breakfast. I have experienced first hand the reaction of an old traditional malt lover when my wife stated how much a sherried Bunnahabhian would go with a sticky toffee pudding, he was ready to ring the Daily Mail. I could go on stroking my chin about the reason some drinks are treated differently to others and the issues surrounding British drinking culture, but no lets get on and have a drink!
Whisky and chocolate
Now I have seen several tasting events advertised for whisky and chocolate, the Whiski Rooms in Edinburgh had some single estate chocolates paired with some Dalmore's. In my experience, deep sherried malts like GlenDronach, Aberlour etc. go beautifully with rich, high cocoa, quality chocolates. I think the secret lies in the sweetness balance. Some whiskies are actually quite sweet so work well with the chocolate's bitterness. The warm spices found in sherry matured whisky also enhances the bitter vegetal note in good chocolate. Also don't rule out a peaty one either. I love Lagavulin 16yo with chocolate and I have a bottle of Port Charlotte 10yo (again with a large amount of sherry maturation) which is great with a choco treat too. Damn, this is making my mouth water!
Whisky and cheese
Now this is something I was introduced to by the Compass Box tasting notes. A good salty pungent blue cheese works a treat with a peaty, salty, smoky Islay malt such as Lagavulin or Bowmore. Unlike port's sweetness and spicy fruity warmth working with the sour, salty savoury notes of say Stilton, a smoky whisky lifts a blue cheese. The spirit high notes sing on top of the saltiness which is shared by both. Seriously, try it. I also think that a bourbon matured malt goes well a lighter hard cheese, such as a good cheddar. I'd really like to try matching a Clynelish with some cheese as I'm sure there will be some magic.
Whisky and seafood
Once on holiday in the delightful Robin Hood's Bay I treated myself to some local kippers which went beautifully with the new Port Charlotte 10yo. Whisky for breakfast! Well I was on holiday...
Again the key was matching the similar elements. Bruichladdich produce whisky with a lovely brininess and coastal vibe, couple that with the sweet peat smoke and slightly tarry element of the Port Charlotte, the whisky itself is quite kipper like (in a nice way).
I had a great smoked haddock chowder which was only made better by a dram of peated Bunnahabhian Toiteach. It was a slightly younger and cereally spicy malt which work well with the creamy sauce and sweetness of the potatoes and of course the smokiness of the fish was accentuated with the peatiness of the whisky.
I'd like to try Caol Ila with Oysters too. Bet that'd work.
Whisky and rich puddings
I once almost had a male orgasm whilst eating a sticky toffee pudding with a big sherried Aberlour. Don't order your malt after desert, order it at the same time!
So go on, experiment!
Found these websites too with further suggestions
http://my.entertainment.yahoo.com/news/5-scottish-whiskey-seafood-pairings-092558463.html
http://www.matchingfoodandwine.com/news/pairings/20070419/?tag=drink:spirits (and) cocktails
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