Whisky Magazine Issue 95
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Martine Nouet takes us through some essential tips for food pairing
?After having explored
so many avenues in matching whisky and food, I thought it would be helpful to sum up a few principles into guidelines for those of you who enjoy inviting whisky to their table.
Whisky dinners have gained popularity, not always featuring the most harmonious matches though as too often these are
only based on aromatic profiles without taking account of the textures, the colours and the cooking techniques.
The scientific approach of the chemistry of aromas certainly brings a valuable side to the subject and I am ready to learn more from molecular cuisine but I also believe in basing all work on sensory evaluation, flair, experience and a reasonable expertise in culinary techniques.
This ‘do' and ‘don't' approach will (hopefully) give you some guidelines to conduct your own experiences. It is aimed to fulfill one goal: enjoyment and fun.
So, we will start by scanning your cupboards and fridge and see which ingredients we can play with, assuming your drink cabinet already contains all the whiskies of the world.
We will examine the cooking techniques and serving tips another time.
An interesting fruit which offer a large array of matching when ripe and juicy as well as when dried.
Do: Serve apricot (and custard) pie with Speyside malts such as Glenlivet, Longmorn, or Glenlossie.
Don't: Match an apricot based dish with an oaky malt, the sourness of the fruit clashes with the bitter edge of the whisky.
A whole laboratory for your exper...