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Whisky and Food combinations

Your tastes and our tastes are discussed here, so make sure you share your pleasures with us.

Postby Mr Fjeld » Mon Apr 30, 2007 8:12 pm

Bulkington wrote:"Coal Ila 12 and smoked cod served with chopped egg and butter is lovely."

I recently enjoyed Caol Isla 12 with sharp cheddar and dried figs....
I can imagine it must have been good!
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Postby martin grant » Tue May 01, 2007 9:57 am

Hi M-T.
The menu for your upcoming gourmet dinner looks amazing. It would be great to hear some of your guests feedback. Like Matt, I'd like to hear about which herbs you plan to use with the lamb.

To finish dinner last night I had a creme brulee with a glass of Glenmorangie 15 year old. The sweetness and toffee flavours from the whisky really matched the dessert.

Let us know how your dinner goes M-T
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Postby Deactivated Member » Tue May 01, 2007 12:33 pm

Hi Matt,
the choice of herbs will be made by Camillo and as yet, I don't know.
I will, however, let you know after Friday whether it worked.

This is the same Glenlivet which I used last time with a honey-coated duck breast and sweet potato. The combination was sensational but this time, we are trying the lamb which I also believe will work well.
(Oh, as for the price, €48 per person).

MT






Matt Page wrote:
Malt-Teaser wrote:Third Course
Glenlivet French Oak 15years old
Lamb in a herb crust, served with green beans and potatoes


Hi MT, what 'erbs were you using on the lamb, and did it work well with the Glenlivet? I've been thinking about whisky and lamb because it can be quite a fatty / greasy meat and the whisky should cut through that nicely.
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Postby Deactivated Member » Sun May 13, 2007 11:40 am

It's now just over a week since this event but today is my first chance to report on it.

These gourmet evenings just get better and better!

Firstly, I will report that the Glenlivet French Oak was voted the best whisky of the evening.
As for the best whisky - food combination:
They were all brilliant, the Glenlivet and lamb was even better than the same Glenlivet with duck last time, which I wouldn't have believed, as that was also fantastic.
Matt - the 'erbs were not very powerful. The lamb had a mustard crust which contained some herbs, but the herbs were not prominent or overpowering which made the combination so good.

Anyway, the best combination was undoubtedly the Benrinnes and strawberries!
Wow!!!
The dessert comprised whole strawberries coated in bitter (dark) chocolate, accompanied by a strawberry and balsamico essence sauce, with green peppercorns.
The Benrinnes was the 1972-1996 (Old map label) G&M CC and was fantastic. With a nose of what I can only describe as "Alcoholic apples" and a taste of leather, apples and very gentle pepper this made for an exquisite combination which I shall remember for a very long time.

Other notes and comments include:
Glenrothes 1991
Nose: Fruit with a little prominent lime
Palate: Smooth, very silky with a mixture of apricot, pear and redcurrant.
This offered a slightly bitter after-taste which reminded me a little of gin.

Ardbeg Still Young
This is altogether much more pleasant and more rounded than the very young.
This has what I call the true Ardbeg character - smooth, rounded with lots of peat and smoke.

Rather than serve this with the usual fish, it worked extremely well with the smoked cheese which was accompanied by an asparagus salad and pumpkinseed oil.

I used the Macallan 10 CS as the after-dinner dram and with a nose of sherry, slight orange peel and cereal, followed by the taste of orange, sherry & nuts, which turned a little more spicy and more nutty with just a drop of water, this made a perfect finale to the evening.


For one last comment I return to the Benrinnes:
We have often discussed the merits of G&M Connoisseur's Choice bottlings and in this case, the Benrinnes is an excellent dram with lots of flavour and body which I would happily recommend.
As i write this, I also remember the 1974 Ardbeg from the CC range which is one of the finest Ardbegs I have tasted, so as far as I am concerned, G&M CC offer some great drams - or at least in the older "Map Label" bottlings.
MT
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Postby Ganga » Sun May 13, 2007 5:32 pm

All these wonderful commentaries reminded me. Several years ago, I had the Inchmurrin 20 with pumpkin pie.

Last night in between tastings (yeah, there were alot) we grilled (mesquite coals) up some chicken with Montreal seasoning and stuffed bell peppers (rice and mozzarella). A mixed green salad was served with sour dough bread. To drink, we had a wee dram of the Dalmore 12. This really brought forth the spiciness of the Dalmore. :smoke:
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Postby Deactivated Member » Mon May 14, 2007 11:49 am

Hi Ganga, that sounds good!
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Postby hpulley » Mon May 14, 2007 1:48 pm

Malt-Teaser wrote:Firstly, I will report that the Glenlivet French Oak was voted the best whisky of the evening.
MT


Interesting. I tried some Saturday night (admittedly after a lot of other whiskies) and found it unpalatable without food at least.

Harry
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Postby Deactivated Member » Mon May 14, 2007 2:22 pm

Harry, I read your comments re SoT. One problem I have with festivals like this is that I can't trust my palate after a certain number of drams--for me, it's just a few. It's virtually pointless for me to wander from table to table, sampling this and that; at best, they all blur together, and at worst, I get false impressions. I remember well the Murray tasting in Victoria a year ago, in which we sampled thirteen whiskies. I thought the last two were bloody awful, the worst drams I'd ever had. They were Ardbeg 10 and Lagavulin 12.
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Postby Lawrence » Mon May 14, 2007 4:02 pm

MrTattieHeid wrote:Harry, I read your comments re SoT. One problem I have with festivals like this is that I can't trust my palate after a certain number of drams--for me, it's just a few. It's virtually pointless for me to wander from table to table, sampling this and that; at best, they all blur together, and at worst, I get false impressions. I remember well the Murray tasting in Victoria a year ago, in which we sampled thirteen whiskies. I thought the last two were bloody awful, the worst drams I'd ever had. They were Ardbeg 10 and Lagavulin 12.


Mr.T, maybe it's because you're having a beer in between drams? :D

Seriously, have you tried cleaning your palate with liberal amounts of water in between drams? I also take a sniff or two of water in my glass, this goes a long way to rebooting my nose.
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Postby Deactivated Member » Mon May 14, 2007 5:40 pm

Lawrence wrote:Mr.T, maybe it's because you're having a beer in between drams? :D


Not at a festival! As I recall, I spent half the time in Victoria hankering for a good pint. Maybe the problem is not enough beer!

Lawrence wrote:Seriously, have you tried cleaning your palate with liberal amounts of water in between drams? I also take a sniff or two of water in my glass, this goes a long way to rebooting my nose.


I drank enough water to fill a swimming pool. Doesn't matter. I'm not a great taster to begin with, but after three or four or five at most, I'm not a taster at all. Only the occasional dram stands out after that--I recall a typically dreadful Littlemill--and as I learned with the Ardbeg and Lagavulin, even something I normally like a lot can turn on me. Those were different enough from what I'd been having to stand out, but what stood out was all the harsh elements. There are several reasons I'd probably never attend another Murray tasting, and foremost among them is that thirteen is just way too many for me to taste properly.

Anyway, I don't really know if this applies to Harry's situation, but my point is that it might be that what makes the Glenlivet French Oak unusual may have stood out rather too much in that situation, and he might want to give it another try with a fresh palate.
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Postby hpulley » Mon May 14, 2007 6:39 pm

I was trying to clean my palate but it was very difficult especially since there were many strong foods to be enjoyed as well.

Overall I'm not that fond of The Glenlivet and I never have been. The first bottle of single malt I ever bought for myself was their 12yo and I really didn't like it even with a clean palate (it is kind of surprising I kept up with this hobby afterward). So perhaps it just isn't meant to be a favorite of mine. I wouldn't pay for another dram, that's for sure, but if a Glenlivet rep or fan wants to pour me one I will try it again, as long as they won't be offended if I don't finish it.

Harry
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Postby Steve Rush » Mon May 14, 2007 7:30 pm

Had a dinner party on Saturday and although it wasn't whisky the Alchemist Calvados I served as a wine alternative with the cheese board went down a treat.

Done this before and everytime is a winner.

Could anyone recomend any specific whisky/cheese combos M-T?
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Postby Deactivated Member » Tue May 15, 2007 1:24 am

The Ardbeg Still young was great with smoked cheese!

I would be very tempted to try more Peaty Islay whiskies with stronger, smoky cheeses.
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Postby Steve Rush » Tue May 15, 2007 2:28 pm

Malt-Teaser wrote:The Ardbeg Still young was great with smoked cheese!

I would be very tempted to try more Peaty Islay whiskies with stronger, smoky cheeses.
MT


Will give that a whirl, once I have popped to my deli tomorrow. Planning to have a general mix and match session with a variety of cheeses and whiskies to see what works over the weekend.
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Postby Leither » Tue May 15, 2007 3:05 pm

At a recent food tasting event 'Tastes of Scotland' I found, completely by accident as the stands were next to each other, a rather robust and strong Isle of Bute cheddar washed down with some Talisker 18 to be a real treat.

Warmly recommended!
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Postby bond » Wed May 16, 2007 11:17 am

Have pretty much been a beer drinker with dinner but have begun experimenting with whiskies of late.

On my recent vacation I discovered that Indian cuisine is reasonably popular in U.K. (and am given to understand in the U.S. too). In case any of you do dine at Indian restaurants, I would strongly recommend Isle of Jura with Indian food. The whisky does not compete with the spices and allows the palate to experience all the flavours of food too.

Those who insist on a slightly firmer body could try a Bruichladdich 10 yo.

The heavier Islays or sherried speys do not go too well with Indian food.

Slainte
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Postby Ganga » Sat Aug 11, 2007 4:14 am

Tonight I had dinner with an old friend. No, not that one. At dinner I ordered up a Lagavulin 16 to go with the appetizer seared Ahi served up with ginger and wasabi. Dinner was cedar plank salmon. Wonderful combination but I think there might be some better choices like the Talisker 18 (wasn't available).
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Re: Whisky and Food combinations

Postby Ganga » Wed Oct 17, 2007 4:46 am

Saturday night I enjoyed a nice brat with an Ardbeg (TWE-Straight from the Cask). The combo was a spicy explosion on the palate. :thumbsup:
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Re: Whisky and Food combinations

Postby Di Blasi » Wed Oct 17, 2007 4:50 am

Ganga wrote:Saturday night I enjoyed a nice brat with an Ardbeg (TWE-Straight from the Cask). The combo was a spicy explosion on the palate. :thumbsup:


Hey Ganga! Is that the Ardbeg The Whisky Exchange had at their Vinopolis shop that I missed??? I'll bet it was good!
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Re: Whisky and Food combinations

Postby LeoDLion » Wed Oct 17, 2007 12:48 pm

Ardbeg 10 with medium rare t-bone steak.

Ardbeg Uigeadail with Texas barbeque.

Fettucini Alfredo with Auchantoshan.

Hot chili with ... any beer!

Glen Moran with fried sea bass
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Re: Whisky and Food combinations

Postby les taylor » Wed Oct 17, 2007 1:25 pm

Di Blasi wrote:
Ganga wrote:Saturday night I enjoyed a nice brat with an Ardbeg (TWE-Straight from the Cask). The combo was a spicy explosion on the palate. :thumbsup:


Hey Ganga! Is that the Ardbeg The Whisky Exchange had at their Vinopolis shop that I missed??? I'll bet it was good!



Di Blasi the Ardbeg is still at the TWE shop. I have a bottle and yes it is good. My question is though to Ganga. Please excuse my ignorance but what is a nice brat?
:)
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Re: Whisky and Food combinations

Postby Di Blasi » Wed Oct 17, 2007 1:36 pm

Thanks Les!
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Re: Whisky and Food combinations

Postby LeoDLion » Wed Oct 17, 2007 1:59 pm

les taylor wrote:
Di Blasi wrote:
Ganga wrote:Saturday night I enjoyed a nice brat with an Ardbeg (TWE-Straight from the Cask). The combo was a spicy explosion on the palate. :thumbsup:


Hey Ganga! Is that the Ardbeg The Whisky Exchange had at their Vinopolis shop that I missed??? I'll bet it was good!



Di Blasi the Ardbeg is still at the TWE shop. I have a bottle and yes it is good. My question is though to Ganga. Please excuse my ignorance but what is a nice brat?
:)

My guess is a nice brat is a bratwurst.
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Re: Whisky and Food combinations

Postby BourbonDrinker » Wed Oct 17, 2007 10:20 pm

The other day my wife had some dry appricots sitting out. I was drinking a glass of bourbon while I had one and found the combination to be wonderful. Since then I've added a few packages of dried appricots to my whiskey shelf for eating when I'm sipping a good pour.
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Re: Whisky and Food combinations

Postby K-Mile » Thu Oct 18, 2007 12:20 am

BourbonDrinker wrote:The other day my wife had some dry appricots sitting out. I was drinking a glass of bourbon while I had one and found the combination to be wonderful. Since then I've added a few packages of dried appricots to my whiskey shelf for eating when I'm sipping a good pour.


Indeed, a good suggestion. Should also fit nicely with the Bowmore 16yo (1989 vintage).

That is also a completely bourbon matured, and has a nice flavor that reminded me of apricots. Put those two together and it might bring out that flavor even more, with the smoky saltiness of the Bowmore.

I'll add that to my shopping list.
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Re: Whisky and Food combinations

Postby K-Mile » Fri Oct 19, 2007 12:52 am

I've tried the apricots as well, and it turned out pretty nice. Really brought out the sweetness of the dried fruit found in the dram.
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Re: Whisky and Food combinations

Postby Ganga » Fri Oct 19, 2007 7:18 pm

LeoDLion wrote:
les taylor wrote:
Di Blasi wrote: (cuts)

Hey Ganga! Is that the Ardbeg The Whisky Exchange had at their Vinopolis shop that I missed??? I'll bet it was good!



Di Blasi the Ardbeg is still at the TWE shop. I have a bottle and yes it is good. My question is though to Ganga. Please excuse my ignorance but what is a nice brat?
:)

My guess is a nice brat is a bratwurst.

Grilled bratwurst or sausage. Some are a little spicier than others. These were good but became really good with the application of a 7 yo Ardbeg from TWE.
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Re: Whisky and Food combinations

Postby Matt2 » Thu Nov 08, 2007 11:04 am

During Whisky Live Glasgow I managed to sit in on Gillian Bells and Dave Brooms masterclass. Heres what was on offer, and they all worked really well. Its the type of combination where you can get the food and whisky in your mouth at the same time.

Smoked Sea Loch Trout with Horseradish Cream with Caol Ila 12 year old

Smoked Goose with Gooseberry & mint sauce with Balblair 1989

Dry Cured Beef & Mushroom Pate on Shetland Oatie with Glenrothes 1985

Isle of Mull Cheddar and Kelsae Cheese with Linkwood 14 years old

Stem ginger cake with Compass Box Oak Cross

Christmas Pudding with Longmorn 16 yo

The smoked goose and balblair was truly amazing, lots of tropical fruit from the whisky matched perfectly.

Thanks to Dave and Gillian for another great matching, and you can get all the food from Caledonian Connoisseur (http://www.caleyco.com).

:thumbsup:
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Re: Whisky and Food combinations

Postby Di Blasi » Thu Nov 08, 2007 1:02 pm

Matt Page wrote:During Whisky Live Glasgow I managed to sit in on Gillian Bells and Dave Brooms masterclass. Heres what was on offer, and they all worked really well. Its the type of combination where you can get the food and whisky in your mouth at the same time.

Smoked Sea Loch Trout with Horseradish Cream with Caol Ila 12 year old

Smoked Goose with Gooseberry & mint sauce with Balblair 1989

Dry Cured Beef & Mushroom Pate on Shetland Oatie with Glenrothes 1985

Isle of Mull Cheddar and Kelsae Cheese with Linkwood 14 years old

Stem ginger cake with Compass Box Oak Cross

Christmas Pudding with Longmorn 16 yo

The smoked goose and balblair was truly amazing, lots of tropical fruit from the whisky matched perfectly.

Thanks to Dave and Gillian for another great matching, and you can get all the food from Caledonian Connoisseur (http://www.caleyco.com).

:thumbsup:


Sounds great Matt! And how nice it was all local food, how perfect! Great report, thanks!
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Re: Whisky and Food combinations

Postby Oiler_Kiwi99 » Thu Nov 08, 2007 6:07 pm

I was fortunate to be invited to a Glenmorangie evening courtesy of LVMH at 29, Royal Exchange Square in Glasgow last night. Full details will be posted later.

For those of you with a sweet tooth so to speak, Annabel Meikle matched the following desserts to the new range of Glenmorangie: -

The Original - Creme Brulee with choc chip shortbread
Nectar D'Or - Lemon Tart
Quinta Ruban - Pear with Chocolate Mousse
Lasanta - Walnut & Chocolate Sponge

All were perfect matches IMHO.
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Re: Whisky and Food combinations

Postby Matt2 » Fri Nov 09, 2007 10:55 am

Ok, got some more for your from the Rotunda Casino dinner we went to. Sponsored by Highland Park.

Smoked Salmon - with horseradish cream and blinis
Highland Park 12 years old
Works well, salmon brings out the smoke in the whisky and the horseradish seems to compliment the slight peppery heat of the whisky

Potted Game - with redcurrent and juniper chutney
Laphroaig 10 Years Old

Lentil & Roasted Garlic Soup
Glen Grant 10 Years Old

Haggis Tartlets - with red onion marmalade and whisky ju
Highland Park 15 Years Old
Amazing, the onion marmalade was really sweet but the whisky balanced it perfectly.

Pease Pudding - with herb butter
Auchentoshan 10 Years Old

Roast Fillet of Salmon - with inverloch goats, potatoes and braised red cabbage
Yamazaki 10 Years Old

Casserole of Lamb - with black pudding crust, apple mash and savoy cabbage
Highland Park 16 Years Old
The lamb and black pudding was perfect, but I don't know if the whisky really worked with it. Matching to a main course is hard, so I put the whisky aside and had it later

Mushroom & Barley Risotto
Bruichladdich 15 Years Old


Whisky & Apple Jelly - with toasted oatmeal and honey ice cream
Glengoyne 10 Years Old

Orkney Fudge Cheesecake
Highland Park 18 Years Old

Mmmmmmmm.... the richness of the older Highland Park worked well with the very sweet and gooey cheesecake.

Strathbogie Mist
Old Pulteney


Overall a very nice dinner, and then it was down to the casino to win some money (left £100 richer) :thumbsup:
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Re: Whisky and Food combinations

Postby les taylor » Fri Nov 09, 2007 11:24 am

Matt I make that 11 whiskies and then down to the casino. You did well to come out £100 up. You could have lost the shirt off your back. Nice report though some nice ideas there. Its a wonder Jamie Oliver dosen't give some whisky suggestions with his food. You know the idea I've got these pan fried Barnsley chops and fresh salsa verde with this pucker little dram.

:)
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Re: Whisky and Food combinations

Postby Matt2 » Fri Nov 09, 2007 4:14 pm

It felt more like 20 whiskies :D :dead:

And a couple of times I did think I had 2 Aces when I only had the one :wink:
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Re: Whisky and Food combinations

Postby les taylor » Fri Nov 09, 2007 5:15 pm

Matt Page wrote:It felt more like 20 whiskies :D :dead:

And a couple of times I did think I had 2 Aces when I only had the one :wink:



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Re: Whisky and Food combinations

Postby les taylor » Fri Nov 09, 2007 5:52 pm

lawschooldrunk wrote:hey les, where'd you get that .gif file from?



Hi LSD the same place as this one.

ImageImageImage
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