Pairing Whiskey and Food: What to Pour with What?
The basic rule of pairing goes: gentle whiskey with gentle food, bold with bold. Light blends complement fish and white meat, sherry casks love chocolate and dried fruit, and spicy pot still can stand up to mature cheeses and grilled meat.
Why pair whiskey with food at all?
Whiskey has a higher alcohol content than wine, so it behaves differently: the alcohol cleanses the palate of fat, and the intense aromas can elevate a dish or steamroll it completely. The goal is balance; neither the whiskey nor the food should drown the other out. A sip of water between bites helps.
What goes with light Irish blends?
Jameson, Tullamore Dew and Bushmills Original carry notes of vanilla, apple and honey. They pair well with:
- smoked salmon on dark bread, an Irish classic
- chicken and pork with a delicate sauce
- apple strudel or cheesecake
- mildly salty hard cheeses such as gouda
Which whiskeys love chocolate?
Whiskeys matured in sherry casks, such as Jameson Black Barrel, Bushmills Black Bush and Redbreast 12, carry dried fruit, nuts and caramel. Ideal partners: dark chocolate above 60 percent cocoa, chocolate fondant, nutty desserts or blue cheese. Redbreast with dark chocolate is one of the surest pairings there is.
What goes with smoky and bold whiskey?
Smoky Scotches (Islay) and stronger cask strength bottles need an equal opponent: grilled steak, smoked ribs, game or a well-aged cheddar. Do not pour them alongside a delicate salad; they will flatten it.
How do you host a pairing at home?
Three whiskeys and three courses are all you need: a light blend with the starter, a sherry cask with the meaty main course, a bolder bottle with the chocolate dessert. Water and plain bread between courses. And if you would rather not experiment at home, come to Little Island in Frydek-Mistek; from a range of over 50 whiskeys we will help you find the right one for your beer, your dessert or your mood. Tr. T. G. Masaryka 1129, menu at /napojovy-listek.