Whisky and Food combinations

[OKDiver1]

Maybe you 'men' should start a new thread "What type of lingerie do you wear while drinking scotch"

OK JG, you finally made me laugh out loud.

Ardbeg's upcoming Victoria's Secret bottling will be hoovered up in no time.

[Jimmy321]

I prefer to have my chocolate cookies with milk

Is this the real Johnyy?

[Bulkington]

Do you think Johnnyyyy eats Yorkie bar and spinach? I bet he looks like Desperate Dan from the Dandy. A real man.

I bet he doesn't eat quiche.

I bet he eats sushi, though ... COOKED! Know what I mean, fellas?

[JohnyyGuitar]

I hate sushi - reminds me to much of dead fish. Give me raw goat entrails any day of the week and I'm happy. Raw fish is for women and old men.

There is one think I do enjoy eating with scotch though, and I'll say no more than that it is calorie free

[Deactivated Member]

I hate sushi

My goodness, at least there's something I agree upon with JG

[Bulkington]

I hate sushi - reminds me to much of dead fish. Give me raw goat entrails any day of the week and I'm happy. Raw fish is for women and old men.

Old men don't eat Sushi, grandpa, but it does make a lot of "real men" look like perfect little girls.

[WaterRabbit]

If you are into blue cheese and Lag, I suggest you try Fourme d'Ambert, also from France, but a little creamier (cow's milk, not sheep's), and not as acidic as Roquefort can be.

Thanks for suggestion! Bought raw (from not pasteurized milk) Fourme d'Ambert in Whole Foods store in Austin. I found its pairing with Lagavulin pretty interesting though completely different from Roquefort/Lagavulin pairing. On my taste Fourme d'Ambert synergizes wooden (nutty and tannin) notes of Lagavulin (hazelnut cores with skin?) when Roquefort stresses out more meaty notes (seared raw American wagyu beef?). Both are damn good as per my taste.

BTW, Le Vieux Berger has more nuttiness and less acidity comparing to other kinds of Roquefort, that's why I prefer it when it comes to pairing with Lagavulin.

[Deactivated Member]

Hi C57,
a malt with Maltesers?
That's a difficult one!

You have a mixture of chocolate and biscuit, so my immediate thought was for a dry malt, but I think you still need something with a little punch and definitely not weak or watery.

After a little thought, the older 1980's 12y Milton Duff comes to mind as something which would fit this description, but it's quite difficult to find.
Therefore, look for something not too heavy in richer flavours, definitely not heavily sherried. Perhaps a nicely flavoured Speyside with floral and slightly spicy notes.

Which one?
I gave you the description, now you find the match!

[OKDiver1]

WaterRabbit,
Good, I am glad you enjoyed it. Very interesting notes, especially the nutty flavors, which I totally agree with.
I can see where you are coming from with less acidity in Roquefort. My particular issue is with salt. The outside/rind of the Roquefort is where it is most salted. I usually like it. But with Lag, I go straight for the blue part.
Who would suspect that such strange pairings actually work? Mold and 16yo single malt?
But they do, at least for me.

[champa s]

Hey all

Should try out Indian style tandoor chicken with whisky.

Simply divine...

champa

[JohnyyGuitar]

The Laphroaig 10 was just exceptional with the mussels.

If I might paraphrase what a famous person once said.........."No one ever went broke underestimating the bad taste of the American public"

Myself, I'd have to agree but I'd change the "American" to include everyone.

[Lawrence]

or just yourself.

[JohnyyGuitar]

Lawrence wrote:

or just yourself.

What's your point ?

[Eric m]

Try a glass of Talisker that has been in the freezer for about 2 hours in combination with zoute haring(salted Dutch herring)with chopped onions.
A well matured Goudacheese with Laphroaig
original Leydencheese goes well with any sherry finish
MacCallan fine oak is nice with matured goats cheese
Elijah Craig 12yo mixes good with dates
poached prunes with marzipan and Auchentoshan
All nice and surprising combinations.
Eric.

[JohnyyGuitar]

Fromunder cheese and McCallan any year.

lightly fried wool socks in a balsamic vinegeret is perfect with a young Blowmore.

Tender young sheep turds are unmatched with an 18 Longrow.

And who would want to pass up - salted chicken beaks in cream sauce with Lagapoopin.

For only the more sophisticated and adventurous, try this, get your wife's femmine hygiene spray and lightly coat the edge of a large brady glass, pour a healty does of McCallan 18 into the glass, separate 2 medium egg yokes, whip and springle with belly button lint, gently pour the mix into the brandy glass. Gently sip along with a stale box of cracker jacks. Yes, it's not heaven, but it is the nearest you'll get, considering your life such as it is.

[Gov]

Fromunder cheese and McCallan any year.

lightly fried wool socks in a balsamic vinegeret is perfect with a young Blowmore.

Tender young sheep turds are unmatched with an 18 Longrow.

And who would want to pass up - salted chicken beaks in cream sauce with Lagapoopin.

For only the more sophisticated and adventurous, try this, get your wife's femmine hygiene spray and lightly coat the edge of a large brady glass, pour a healty does of McCallan 18 into the glass, separate 2 medium egg yokes, whip and springle with belly button lint, gently pour the mix into the brandy glass. Gently sip along with a stale box of cracker jacks. Yes, it's not heaven, but it is the nearest you'll get, considering your life such as it is.

Your a sick man Mr JG!!! Although, I was LMAO when I read this

[Deactivated Member]

Ahhh, I see Mr geeeeetarrr is now experimenting with various glasses. Pray tell us where we can all get hold of these wonderful "brady" ones.

Also, is McCallan in any way related to Macallan.



As a famous English comedian used to say ..... "Oooohh you are awful .........:"

[Deactivated Member]

Some Austrian mountain cheese along with Aberlour A'Bunadh B20 works quite well.

[Lawrence]

Speaking of Austrians; do you think somebody in that mountain dungeon might want to adopt JG?

[martin grant]

Tender young sheep turds are unmatched with an 18 Longrow.

My in-laws are sheep farmers.

This is not that bad a match you know!

[JohnyyGuitar]

martin wrote

My in-laws are sheep farmers.

Hummm...don't turn you back to them.

[sampaiocaleia]

I recommend PC 6 with hersey's chocolate!

It´s amazing

[BlondeBottle]

I like to use a Whisky like Talisker with my meat menus.

[bjorn]

Completely unaware of the 'Whisky/cheese' thread going on over here, I tried a Glenfiddich Solera Reserve with a Stilton and a hunk of baguette. Brilliant combination they really set one another off, I look forward to trying my next Islay with some Gouda or Roquefort...or maybe just more Stilton.

[Klas]

I had a barbecue at home yesterday with some beer and Highland Park 12.

I actually poured some whisky into the marinade and let it the entrecotes soak for a few hours before putting them onto the grill. It tasted really good.

A different sort of food and whisky combination.

[Deactivated Member]

Completely unaware of the 'Whisky/cheese' thread going on over here, I tried a Glenfiddich Solera Reserve with a Stilton and a hunk of baguette. Brilliant combination they really set one another off, I look forward to trying my next Islay with some Gouda or Roquefort...or maybe just more Stilton.

Stilton does seem to work well with many different whiskies.
A while ago I offered a platter of different hams and cheeses during a tasting and everyone loved the Stilton which fitted very well with three or four of the whiskies on offer.

Conversely, I found some cheddar in the wholesale market (which is not so easy to find over here) and it fitted with none of the six drams!

[The Scotch Chix]

We like the really old gouda (at least 5 years old) with our peatier whiskys.

Also, I know it sounds strange, but my business partner makes these fantastic slightly chilled chocolate chip cookies. They work really well with the sweeter whiskys.

We prefer whisky as a drink at dinner, an both of us pair spicy food (such as dishes from Indian and Chinese cuisine) with stronger whiskys. And, yes, we have had whisky with spicy chicken wings too.

CA Scotch Chick
http://www.scotchchix.com

[Di Blasi]

Welcome to the forums The Scotch Chix, nice to have more women here to enjoy good whisk(e)y with. I've had a 2 or so year old Gouda before, fantastic, and I could see it going well with some whiskies. Try Talisker with smoked salmon, that's a good match too.

[hilliamash]

One of my favorite blues is a Tasmanian Blue Cheese called Roaring 40's! It's a lovely accompaniment to a nice peaty something. Also, another one worth trying is St. Agur, which is a softer blue. Both tremendously nice--in fact, I may go have some now!

harry

[Di Blasi]

One of my favorite blues is a Tasmanian Blue Cheese called Roaring 40's! It's a lovely accompaniment to a nice peaty something. Also, another one worth trying is St. Agur, which is a softer blue. Both tremendously nice--in fact, I may go have some now!

harry

St. Agur is fantastic!! I might have to have some tonight with the Lagavulin 21y!

[WhiskyViking]

Had Yamazakai 12yo together with taco a couple of weeks back - splendid match. The fruity and lemony charachter of the malt really match the heavily spiced food.

[IainB]

I do the whisky and cheese thing most weekend, when everyone at home is gone to bed. The whiskeys are usually sherried (or other wine finish) and unpeated. Or not vey peated anyway. Typical whiskies with cheese for me would be a Tullibardine Sherry, an A'bunadh, Mortlach, or, closer to home, a Madeira Tyrconnell, Sherry Bushmills or a Redbreast 15 of Jameson 18.

Cheese would usually be something blue, either a mature, creamy Gorgonzola, or a Cashel Blue, probably a smoked Applewood and them either a brie or camambert or something like a Durrus or Ardrahan.

Add a good book and some chill out music and welcome to my boring nights in.

It's not always unpeated, by the way, a Laga DE or Bowmore 25 also work particularly well.

And sometimes as a decent Iberico ham to the mix.

[irishwhiskeychaser]

Yes I like the odd bit of cheese with my whiskies too .... i usually go for an extra mature chedder ... I know very boring too

[IainB]

Yes I like the odd bit of cheese with my whiskies too .... i usually go for an extra mature chedder ... I know very boring too

You've just reminded me of another good combination. Bucket loads of Tyrconnell with IWC cut sandwiches and IWC prepared chicken wings. And cheese things on sticks. Magic!

[irishwhiskeychaser]

You've just reminded me of another good combination. Bucket loads of Tyrconnell with IWC cut sandwiches and IWC prepared chicken wings. And cheese things on sticks. Magic!

I think the dog got a fair share of the sandwiches though.

As I kept dropping them