Gastro spirits

Matching food with the right drink should be a matter of taste,

not habit. It's wrong to assume that wine is the inevitable solution. In many cultures and civilisations, spirits are the mealtime drink of choice - if not throughout the meal, then at certain points.
27 August, 2008
Page 73 
There is an extraordinary affinity between smoky island malt whisky and well-aged, powerful blue cheeses, such as roquefort, gorgonzola and Lanark  blue. These cheeses can overwhelm some red wines and a sweet Sauternes may be too cloying for many palates.

Smoky malt whisky is a great match with the strength of blue cheese. Diageo's classic malt The Lagavulin 16 Year Old for example has an intense palate of peat smoke and sweet barley-malt flavours, with a long warming peppery finish, that helps cut through the fat content of the cheese.

The ideal serve? A large dram in a red wine glass, possibly diluted by about 20 per cent, no more, with still, cold water. Who needs port and Stilton?

Comment

Christian Davis

Drinking Danishly

So, Danish brewer is spending £15m on revitalising its flagship Carlsberg Export brand (see news story) and at the core of activity is emphasising the company’s Danish origins.

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