A steak with a good glass of red wine, beer with a curry, there are lots of well-established pairings that enhance meals.
And while beer and wine lovers get the lion’s share of pairing options, there are some fantastic unusual food pairings for people who favour spirits.
We’ve outlined some of the pairings that are worth trying, which will make for more diverse tastings for foodies and spirit-lovers alike.
Whisky Food Pairing
Whisky is often enjoyed as a standalone drink, due to its complex palette.
However, there are some great food pairings for both whisky drinkers, as well as those looking to bring some extra flavour to their meal.
For example, a dish that makes good use of potatoes would be best enjoyed with a dram of Ardnamurchan, a peaty whisky which offers smokiness that pairs well with earthy food.
To give a specific example, try the Highland whisky with a cheese and bacon dauphinoise for a layered, cheesy potato-based meal with a well-aged sweet yet smoky dram.
If you’re fond of the sweeter stuff, you might want to try bourbon, which pairs well with desserts, and particularly chocolaty meals.
Cognac Pairing
Another drink that is often enjoyed alone, but also makes for an interesting pair with the right accompanying meal.
According to the specialists at cognac.fr, the fruity and sweet younger cognacs pair beautifully with seafood, and in particular, Norway lobsters.
Thanks to the sweet and mild taste of the lobster, the notes that cognac offers like vanilla, can really come through.
Food Pairing With Rum
Rum pairs well with a steak.
We have in the past written about perfecting barbecued steak, and with summer around the corner once again, we’d recommend giving it another read.
And to take that experience a step further, we would recommend pairing with rum for a mishmash of rich steak and the sweetness and slight ting of a good rum, or the kick of a good spiced rum.
Brandy Food Pairing
If you’re looking for a paired dessert but don’t have that much of a sweet tooth, try brandy and cheese.
With a fairly subtle palate, brandy lets the flavour of the cheese come through, with enough fruitiness to still complement it.
And Why Not Try
Vodka pairs well with more rich flavours, like caviar which has a bursting flavour that works well with the very light spice of the spirit.
A good floral gin will pair with a whole range of meals, but might best work with some fruit – and bonus points if you pair them outside on a warm day.
Sake makes for a fantastic and versatile pair, due to its five flavour options; dryness, bitterness, astringency, sweetness and acidity.
For the most part, sake will work well with seafood, as sake trends towards an apple-like fruity flavour.
And there are many more great pairs out there, which we’d hope this jumping-off point will encourage you to try and test for yourself.
