Pairings | Lamb meatballs
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 pairings for Carmenère
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
It has quite a bit in common with Cabernet Franc from which is apparently descended* though tends to be richer and more plummy like Merlot with which it was originally confused in Chile.
Its green, slightly herbaceous character (not always in evidence in more expensive wines) makes it a surprisingly good match for fish and dishes flavoured with herbs. These would be my top pairings
* Lamb, especially with herbs - salsa verde for example or herb-crusted rack of lamb. I once had a Peruvian dish of lamb with coriander which was sensational with Carmenère. Any lamb curry with herbs would also work well or try middle-eastern style meatballs or minced lamb kebabs with mint and coriander
* Bacon - there’s a smoky edge to Carmenère that works well with dishes that include smoked bacon (think spinach, bacon and blue cheese salad) or with a hearty smoked bacon chop or rib
* Empanadas, especially with green olives
* Dark leafy greens such as kale, chard, savoy cabbage or spring greens
* Roasted or grilled Mediterranean vegetables such as peppers (bell peppers), courgettes (zucchini) and aubergines (eggplant). Chicken or pork cooked with peppers
* Sides of asparagus or green beans
* Chillies - fresh chillies in particular. Try Carmenère with Mexican and, I’m told, Thai food
* Seared tuna - in fact seared seafood generally works.
*There’s a fascinating entry on Carmenère in Jancis Robinson’s Wine Grapes
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