Food & Spirits Pairings To Be Thankful For - November 2008
Continuing in this year's food pairing theme, and the list-mania that seems to have taken hold at World of Beer Central these last couple of months, here are some partnerships of food and spirits guaranteed to sway even the most ardent critics of pairing food and strong drink:
10. Poire William and Pear Sorbet: As my late uncle would do, drizzle half of a double shot over the sorbet and enjoy the rest with the dessert.
9. Aged Rum and Fruity Chocolate: More so than any other straight spirit, I think that old rum neatly conveys the essence of dessert-in-a-glass, which makes it a natural companion for chocolate.
8. Cold (not frozen, please) Vodka, Rye Bread and Garlicky Dill Pickles: The Poles know what they're doing when it comes to vodka drinking, and this is it.
7. Gin and Venison: I and many chefs I know find great harmonies between venison and juniper, and I see no reason to let such a special relationship stop at the juniper berry-spiked sauce on the plate.
6. Bourbon and Barbecue: Add a little water or an ice cube to let loose the vanilla and spice of the bourbon and bring out all the flavour in the slow-cooked pork or beef. (You may want to substitute straight rye if the barbecue is more spicy-hot.)
5. Calvados and Camembert: A beautiful marriage born in the north of France, in which the fat and fruit of the cheese is both cut and complemented by the spirit.
4. Chilled Blanco Tequila and Fish Tacos: Add a squirt of lime juice to each, if you wish, for a medley of flavourful fish and quenching, palate-cleansing spirit that is simply wonderful.
3. Jonge Genever and Bitterballen: I know this is obscure, but I just got back from Amsterdam where I feasted on these little forcemeat croquette bar snacks with both beer and genever. Genever won in a walk.
2. Aquavit and Smoked Meat on Rye: The caraway character of liquor and bread complement each other beautifully, while the sharp spirit neatly cuts the delicious fattiness of the meat. If only Schwartz's in Montreal had a liquor license!
1. Speyside Single Malt (preferably but not necessarily sherry barrel finished) and Cheddar Cheese: Sharp cheddar is mellowed by soothing smoke and unctuous maltiness, while the fruitiness of both cheese and whisky meet, mix and meld.
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