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:
Tastings on Twitter are all the rage at the moment. The other day it was BeerBods. Last Thursday it was a tasting organised by The Whisky Wire of whiskies from the Scotch Malt Whisky Society with chocolates by William Curley.
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.
Among the many invitations I get to food and drink matching events a recent one to attend a dinner at the Bombay Brasserie in London where each course was paired with whisky sounded the most intriguing. But pairing a high strength spirit with spicy food was surely a recipe for disaster?
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
Whisky may have become firmly entrenched in the after-dinner slot in the Western world but Japan has always been more open to the idea of drinking it with a meal. In fact, the Japanese are much more open-minded about the drinks they enjoy with food and you’ll often find beer, sake and whisky on the table at the same time. It certainly maximises the opportunities of finding a good food and drink match.
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!
It struck me as slightly ironic that the best example of a food offering I’ve seen at a consumer tasting recently was the Food Pairing Room at this weekend’s Whisky Show - whisky being the last drink that many people would think of pairing with food.
I’ve long been an admirer of Compass Box whisky who were one of the first blenders to create and package sophisticated modern ‘artisan’ whiskies as they like to describe them.
If you're planning a Burns Night supper this weekend you may be wondering which whisky to pair with it. Born and bred Scot, Ewan Lacey, general manager of the International Wine & Spirit Competition has some answers.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
Unusually Father’s Day, which comes up this weekend, is celebrated on the same day in Britain, the US and France. I must say I think the hype for these ‘special days’ has got a bit out of hand but if mothers are pampered, hey, why not fathers too?
The idea of a whisky made in Suffolk might strike you as so bizarre as to be not even worth contemplating but if you’re desperately searching for a present for that-impossible-to-buy for (generally male) relative this ticks the box admirably.
With the explosion of exotic spirits and liqueurs that is now hitting the supermarket shelves no-one need be stuck for an unusual gift this Christmas.
This might sound a wacky pairing (OK, it is) but it’s sooo good I had to pass it on. One for Christmas morning, even.
We’ve got a really fantastic prize for whisky-lovers this month: four award-winning malts which all won gold medals in the International Wine and Spirit Competition (IWSC). Together they’re worth over £250! THIS COMPETITION IS NOW CLOSED.
It’s not often I come across such a good dessert pairing, let alone one with whisky but here’s a stellar one from L Mulligan Grocer in Dublin which offers whisky pairings with all its desserts
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.
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.
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
If you’re looking for a whiskey to celebrate St Patrick’s Day try to get hold of a bottle of Dunville’s Very Rare Old Irish whiskey.
One of the all-time favourite British desserts sticky toffee pudding is super-sweet so will overwhelm most wines you might think of pairing with it so what should you choose?
With snow on the ground and temperatures well below freezing it’s a timely reminder that matching drinks is not just about flavour but temperature and alcohol levels too.
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.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
It might seem perverse to pick out a cocktail match during a week of drinking stellar wines in Oregon wine country but I’m saving my new thoughts on wine pairing with Pinot Noir for a more wide-ranging piece. And this is a great cocktail pairing
When I was in Dublin a few weeks ago I ate at a pub called L Mulligan Grocer which had been recommended on Twitter by a number of locals. I expected it to be a great hangout - most Dublin pubs are - but not that it would have a strikingly original approach to food and drink pairing
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.