Pairings | Malt whisky
Given that whisky is generally considered the most appropriate match for haggis I thought it would be interesting to check out what Britain’s top whisky experts have to recommend for Burns Night:
I’d been aware that cheese was a good match for whisky but it was good to have the opportunity to try several different styles and cheeses at a tasting recently.
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
I’m not a big fan of buying whisky for Father’s Day - it always seems a bit of a cliché - but this new blended malt from Whyte & Mackay is such a great bottle it’s an absolute must for any whisky-loving dad (or mum, come to that!)
There were a number of great matches with Deanston’s Virgin Oak whisky up in Scotland last week but unusually I’m going for the most conventional - a starter of (very good) smoked salmon with gravadlax and a tomato and cucumber dressing at Gleneagles hotel - on the grounds that it’s the most useful.
One of the interesting trends I’ve noticed is the number of English whiskies that are now coming on stream including the Masthouse single malt from the Copper Rivet Distillery in Chatham, Kent I was sent the other day. (In fact there are, amazingly, more distilleries in England than Scotland now!)
Given that it’s Burns Night what other bottle could I feature but whisky? And as I couldn’t make up my mind which one here are five!
Having been on Islay for the jazz festival all weekend I've been thinking about nothing but whisky and jazz but there is as good a combination : Islay whisky and strong blue cheese
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.