Richard Paterson
Master Blender Black Dog
full taste of Scottish cuisine, for example, is best appreciated with a dram of whisky). “A heavier, more aromatic, whisky goes well with beef or duck. Lighter (whiskies) go well with tuna and sal- mon dishes. A smoky, peaty, or peppery whisky goes well with oysters and smoked fish.”
Then there are “sweet and sour” pairings: “Chilli heat can be matched to sweetness in some whiskies; an acidic whisky can cut through a very sweet dish as well as neutralize excessive fat or richness in other dishes.” Just like red wine, then, Scotch whisky teams up best with red meats.
Moreover, the daintily elegant flavours of Seafood, offer exciting potential for pairing with not just Scotch whiskies but also Japanese whiskies. “I had a glass of Scotch (a
blend) with my sushi recently, and I found that the pairing worked well and on different levels. There is a natural salinity in Scotch that marries with the salinity present in fish. Also, the peaty flavour of the Scotch works well with the soy sauce – and even the ginger. And I find that Scotch can ‘cut’richer sushi like the eel and Cali roll (avocado) on the palate.” Delectable thoughts, these. Clearly, whisky knows how to woo food, how to leave an impression.
Time for red and white to move over. Scotch whisky is the new swain in town, and this is an affair that’s likely to set many a tongue wagging SEPT-OCT 2013
as an essential bridge between the whisky and the food, and, if paired correctly, will increase the enjoyment of the meal,” says Paterson.
Before setting up a ‘pair’, one is a advised to keep in mind the nuances of a Scotch – smokiness, rich wood and vanilla flavourings, and the alcohol. Explains Paterson, “To balance the alcohol, creamy, mature cheeses and rich cream dishes make excellent choices. Smokey flavours in the Scotch add another dimension to the richness and flavour of salmon dishes. Red meats or lamb chops make great partners with Scotch. So does dark chocolate and espresso – their flavours will match with similar flavours in the Scotch.”
When pairing whisky with food, it’s prudent to consider the distinguishing features of the dish the drink will complement (the