Contrary to popular belief, Single Malt Scotch, like wine, can make excellent paring with meals.
To begin, serve your single malt neat, with the lightest splash of spring water. This tones down the alcohol and allows the Scotch’s aromatic complexities to shine through, making it easier to achieve a food and Scotch balance.
When food pairing with Scotch there are some things to be considered, such as the background nuances of the Scotch: smokiness, rich wood and vanilla flavorings and the alcohol. To balance the alcohol, many creamy, mature cheeses and rich cream dishes make excellent choices. Smoky flavors in the Scotch add another dimension to the richness and flavor of dishes like salmon. Red meats, game, or lamb chops make great partners with Scotch. So does dark chocolate and espresso—their flavors will match with similar flavors in the Scotch.
Glenmorangie The Original (10 Year Old) is a velvety-textured Scotch with delicate, honeyed overtones and a burst of citrus that softens into vanilla and almond flavors. There is just a touch of background smokiness reminiscent of warm winter nights in front of the fire.
For starters, Creamy Lobster Bisque or Brie and Pear Soup are both creamy and rich enough to balance the alcohol, and Bacon-wrapped Scallops can provide a rich complimentary smoky quality. Pairing The Original with Crab Rangoon with Tamarind-Ginger Chutney would be an adventurous choice. These delicious crispy dumplings filled with scallions & crab meat and the complex, tart, citrusy chutney will compliment this Scotch.
When pairing with Glenmorangie The Lasanta (Sherry Cask Finish), take into account that this is an elegant and full-bodied single malt whisky that has been matured in Spanish Oloroso Sherry casks after a minimum of 10 years in ex-bourbon casks. This luscious, mouth-filling Scotch has enticing aromas of sweet spiced orange and chocolate-covered hazelnuts. It has the full, sweet flavors typical of Spanish sherry: oranges, sultanas, toffee, and walnuts with long spiced orange and chocolate nut finish. Think Latin-styled, spicer dishes such as Chicken Mole’ where the savory combination of chocolate and peanuts mixed in with fresh chilies and spices make for an enlightened pairing.
Glenmorangie The Quinta Ruban (Port Cask Finish) is a voluptuously velvety smooth balance of complex sweet and dry flavors: rich, dark chocolate nuttiness and sugar-coated crystallized orange countered by crisp mint chocolate. This intriguing single malt’s balance of smooth velvet and crisp, cooling chiffon-like textures makes it a good pairing partner for most entrees. Oven-roasted Brussels Sprouts tossed with Garbanzo Beans, lemon and grated Parmesan served with Entrecote of Beef rubbed with smoked paprika and creamy peppercorn sauce hit all the Scotch notes.
For Dessert, try pairing pale Glenmorangie The Nectar D’Or (Sauternes Cask Finish). This pale, lemony, gold Scotch is infused with the signature honey, citrus and spice aromas and the the lovely honeyed flavors of Sauternes dessert wine from the wooden Sauternes barriques. This makes for a sophisticated complex whisky perfect for pairing with sensuous decadent desserts such as Crème Brûlée or rich, deep, Chocolate Mousse.
Curious? Would you want to try these pairings? You are in luck, Branches Catering will be offering these pairings on Monday, December 6, 2010 at 7:00 PM. The cost is $45 per person plus tax. For more information please click here. For reservations, please call: 732.542.7790
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