A match made in heaven

More and more people are discovering that whisky goes well with food. There are some lovely combinations. Sue Lawrence reports

The very prospect of drinking only whisky with dinner is alien to most people. At Burns Suppers it is something that is often done (and I must say often with dire consequences, since the same whisky is often glugged down with everything from soup and haggis to cheese and pudding!) But in fact, having particular malts selected to go with each specific dish is a revelation.

I thoroughly recommend holding a whisky dinner, if only to convince those who confess to not liking Scotland's finest drink that, taken with food, it is a whole different ball-game. Broad guidelines such as avoiding vinegary or acidic dishes should be adhered to. It is also obvious that to serve a wine-rich dish such as coq au vin or boeuf bourguignon is not only a complete clash of fundamental tastes (grape and grain), it is a waste of good wine and good whisky.

There are some flavour matches that might surprise you, so take a look below at some particularly fine pairings. And don't forget – never serve in small sherry-style glasses: large wine glasses are perfect to bring out the full bouquet of malt whisky. Just remember to pour only the tiniest amount in each glass. And to have plenty of still water on the side.

CHEDDAR SHORTBREAD (SERVED AS CANAPE)

Whisky suggestion: 10 year old Glengoyne (or Compass Box Asyla); the Glengoyne, with its slightly stronger flavour matches the Cheddar well.

150g / 51/2 oz plain flour, sifted
1/4 tsp ground cayenne pepper
125g / 41/2 oz butter, softened
125g / 41/2 oz...

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• By : Sue Lawrence
• In : Food
• Issue : 18
• Page : 32
• Words : 1,028