1) Are there particular whiskies that you would drink following such foods?
2) Are there other foods you feel just don't go with whisky?
Had halepeno-garlic wings with blue cheese dip for lunch followed by C.I. CS. I just brought it home and couldn't resist a wee taste. Before dinner six hours later there was still a hint of the finnish.
As long as the sauce isn't a tomato sauce or made of cream and Gorgonzola-like cheeses I wouldn't hesitate drinking whisky afterwards.
Garlic soup, strong spice- or herbal meals, sweet'n sour chineese, and perhaps food with a lot of cream that "imprignates" the mouth. Just a few suggestions, but not necessarily correct?
Curry is another beast intirely and requires PepcidAC or Maalox.
Heartburn and whisky DO NOT mix.
With a belly-full of any food, if i'm going to go ahead and pour some whisky ontop of it i'm most always going to concider some kind of a buffer depending on the situation. Most times i find a solution.
Christian, you make me pine for Normandy again. If you keep it up, I'll never get back to Bergen! It's funny how calvados makes the stomach dilate, producing a most satisfying belch. Whisky has the same effect, but much less pronounced, I think. (Maybe "pronounced" is not the proper word to describe a belch!)
Anyway, there should be enough archeology, butter-based cuisine and spirit and history to have a perfectly enjoyable time!
You can even go to Sicilly or Istanbul where Sigurd Jorsalfar - whom later became a norwegian king - together with his men was the emperor's guard.
Good enough idea to tempt you back Mr T?
Icelanders are essentially Old Norwegians, I suppose, and they do have brennivin, an aquavit- or schnapps-like drink. I don't know if they actually make it there, though. And I've never tried it.
Mr Fjeld wrote:...in Scotland Ireland and Shetland you can have whisky but I must confess that when you reach the republic of Iceland I don't know what it'll be other than ale/beer?
Just read that William Grant & Sons will build a distillery in Iceland to produce a new Vodka brand "Reyka Vodka".
Using the country's clean natural resources, the distillery will produce a new vodka brand, Reyka Vodka.
I guess they are using the concepts like "clean/purity etc" for all it's worth. It reminds me of one of the french-norwegian Cognac families which make a point of using "icewater" from Spitsbergen to dilute its cognac ...
I guess the alcohol industry is obsessed by purity.
If I'm not mistaken, "Reyka" means "smoke" or similar--Reykjavik means Smoky Bay. I wonder if it's a reference to the taste. Well, no matter to me; I'm not interested in vodka!
As for Icelandic purity, I remember waiting on the runway at Keflavik while crateloads of Icelandic water were loaded in the plane's cargo hold, bound for the US of A. I found it amusing, as bottled water was generally unavailable anywhere in Iceland (at the time; that seems to have changed)--the stuff out of the tap was as clean-tasting as any bottled water. At least, the cold water is; the hot water smells like rotten eggs. But hey, showering in it is good for your sulphur steam.
Oh, bad Mr Tattie Heid!
I think I'll do a little reseach to see what I can find out about brennivin.
I'd be curious to know how members of the forum match malts with desserts.
Anyway, the combination proved to be a success.
"This Caol Ila CS that i am sippin here. No matter how much garlic or curry that precedes, each sip will set off a licorice ashy bonfire on the tip of your toungue and underneath a pleasant smokey maltiness, tingles on the roof of the mouth and a super finnish that will last for hours.
Had halepeno-garlic wings with blue cheese dip for lunch followed by C.I. CS. I just brought it home and couldn't resist a wee taste. Before dinner six hours later there was still a hint of the finnish."
The blue cheese and smokey whiskies sound best! A nice Gorgonzola, there's the Italian!
Di Blasi wrote:So, is this thread meant to say Italian food and spicy food are categorized together?? Or that Italian food is spicy??
No, just that I find pairing whisky with either to be problematic. "Pairing" isn't the right word...I can't find a whisky I like after eating either spicy foods or tomato sauce. I'm not at all convinced that peaty ones will work, but I'l give it a try at some point.
I got what I wanted in the end, but, I wonder on reflection if it WOULD have tasted better diluted in the context of a pukka Indian meal??
In general I have to cleanse my palette of spicy, peppery flavours before I can enjoy a malt...
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