10 food pairings for peaty whiskies

Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.

Many of these are untried but here are some of the flavours and ingredients I think would work with whiskies such as Ardbeg, Lagavulin and Laphroaig.

1. Roquefort
Must kick off with a classic. Read this match of the week for the reason why

2. Mutton or rare breed lamb
A pairing that’s closer to home. Islay almost certainly has more sheep than people and the lamb has the same sort of rich, aromatic flavour as salt marsh lamb. In miniaturised terms I’d be thinking of mutton pies or a not-too-spicy lamb samosa.

3. Middle eastern style lamb meatballs or kofte
Similar thinking with a touch of spice

4. Char siu, barbecued or pulled pork
It would heighten the smokey barbecued effect deliciously, I think, and could deal with the sweetness of a marinade

5. Smoked reindeer or venison
Scandinavians are great fans of Islay whiskies, I hear, and I’m sure would love smoked meats like reindeer or venison with them - maybe as a part of a tailormade smorgasbord selection

6. Teriyaki salmon
Again a speculative pairing but I reckon cubes or skewers of teriyaki salmon would work really well

7. Kipper quiche or paté
You’re not going to want to drink whisky with your kippers (I would hope) but in a tartlet or mixed with cream or cream cheese in a paté I’m sure it would work.

8. Charred or roast aubergines
There’s got to be a veggie pairing for peaty whisky and my money’s on aubergine - most likely in the form of the middle eastern spread baba ganoush.

9. Kitcheree
The authentic Indian version with lentils rather than the anglicised one with smoked haddock. Served as a rice bowl.

10. Plain, dark chocolate - at least 70%
Pretty good with blended whisky - bound to be good with a peaty one.

And one for luck: Maltesers! I was originally tipped off by someone who works at Lagavulin and then tried it for myself. It's weirdly moreish - you have to try it for yourself!

Photo by Scott Jessiman Photo at shutterstock.com

The best food to pair with vodka

Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland, vodka is enjoyed neat and is almost always accompanied by food (as I learned in this visit to Leonid Shutov’s restaurant). 

The best food pairings for vodka are often smoked, pickled or cured with blinis being a popular delivery device. 

Read on for my list of top foods to serve with vodka, and if you’re feeling particularly ambitious, read my post on how to host a vodka party.

Top food pairings for vodka:

* Caviar or lumpfish roe (If the latter use to top sliced or stuffed eggs or mini baked potatoes with sour cream)

* Smoked fish of all kinds - smoked salmon, smoked mackerel and especially smoked eel

* Blinis with smoked fish toppings

* Pickled herrings, especially with warm potatoes

* German and Polish style sausage, especially smoked sausage

* Smoked hams or pork tenderloin

* Dried or smoked beef

* Steak or venison tartare

* Pierogi (Polish-style dumplings) - there’s a recipe here

* Beetroot in all guises - borscht, beetroot salad, beetroot pickle

* Cucumber, ditto - in a salad (especially with dill) and pickled. Those big sweet-sour cucumbers are especially good.

* Russian salad (carrots, peas and potato) or the more elaborate Salad Olivier

* Creamy or salty cheeses, especially with dill

* Radishes, especially pickled

* Capers

* Dark breads like rye and pumpernickel

Vodka would also go with the sort of dishes you serve with other white spirits such as aquavit, ouzo or raki so if you fancy taking it in another direction try Greek or Turkish-style meze.

The best wine matches for sardines

Freshly caught grilled sardines are a treat at this time of year but how easy is it fo find a wine that will go with them? Look to the French and Portuguese for inspiration!

In the Languedoc, for example ‘sardinades’ - big communal feasts with chargrilled sardines as the centrepiece - are regular features of the holiday season accompanied by the local crisp Picpoul de Pinet.

In northern Portugal, you may be surprised to find they often drink red wine with them - the local dark frothy Vinho Verde - though white Vinho Verde, which also has a slight spritz, may be more to your taste as might its more upmarket manifestation alvarinho - the Portuguese cousin of Spain’s albarino

Other crisp white wines will work equally well - simple sauvignon blancs (especially from Bordeaux or the Loire), Muscadet, the sharp, lemony Basque wine Txacoli and assyrtiko from Greece though I’d personally steer clear of off-dry and aromatic wines such as riesling and pinot gris (sardines will make them taste sweeter) and oaky whites such as chardonnay.

And a good dry Provençal or Portuguese rosé will suit sardines just fine ...

Photograph © anjokan

The best food pairings for Pinotage

Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.

Pinotage never has the elegance of a fine burgundy of course but it will go with the same sort of dishes as a more robust, rustic Pinot Noir: dishes like smoked duck and pulled pork for example. The Cinsault heritage gives it a compatibility with Mediterranean ingredients like peppers and aubergines, rustic French bistro dishes and baked pasta dishes like lasagne. It’s also not a bad wine to serve with a pizza, particularly one with a meaty topping.

It can also take a fair amount of spice. I’ve successfully paired it with a hot curry (Indian rather than Thai) and it more than holds its own with spicy barbecue sauces and with chilli con carne. (In general I think it benefits from being served a couple of degrees cooler than the ambient temperature - that is to say, cool rather than chilled).

You could happily drink the lighter styles which are becoming increasingly popular with charcuterie, especially coarse country patés and more robust styles with wintry stews like the one-pot South African potjies (especially with game). Its slight portiness also makes it a good match for hard cheeses like cheddar and even a blue, especially if served with fresh figs.

Its forte however is with a classic South African braai where it will take almost anything in its stride from marinated lamb to Cape Malay or Cajun-spiced ‘blackened’ fish. (Like Zinfandel it loves chilli and smoke) It’s also really good with venison burgers and sausages or - come the winter - a hearty game pie.

Veg-wise think in terms of aubergines, grilled portabello mushrooms and dark leafy greens.

Photo © johnnyslav at Adobe Stock