Articles by Andrew Coppolino

A right pair

Is whisky really suited to food? Ontario-based writer Andrew Coppolino finds out

The ties that bind are reluctantly torn asunder. Old established alliances are relied on; they’re second nature: a cacciatore and a chianti, a duck paté and a muscat, oysters and Champagne, a chunk of French munster, its soft creamy texture and nutty taste betraying only momentarily the sharp nip ...

Whisky and Food from Issue 58 published on 30/08/2006