The golden rule of how to choose whisky: a good bottle of whisky!
Rule 1: Choose a good whisky, even a good one, whether it's cooking or catering. Generally speaking, single malt whisky is the easiest to match. Nothing can stop the use of whisky in restaurants like wine. In other words, whisky will change with the color of the dishes. Perhaps there is only one difference between whisky and wine: we will be glad that we will drink far less whisky than wine in the future. On the contrary, whisky can be preserved for a long time after being opened.
What should I eat with it?
Purists suggest that the combination of the two should be based on whisky, rather than dishes as the basis for wine selection. So the question will change from "What wine to go with …" to "What dishes to go with …". If you want to follow this rule, you must taste countless wines first. Or there is a simple way: decide what to eat with your favorite wine. The key is to cooperate with each other in aroma, whether it is complementary or contrasting.
The inspiration of choice can come from the change of seasons. In spring and summer, vegetables grow luxuriantly and taste fresh, so it is appropriate to drink young whiskey. In autumn, when we curl up indoors and enjoy cooked hot food, aged whisky is the best choice, and the color of wine reminds people of yellow leaves. In winter, you only eat hot and rich stew, which is the best time to drink aged single malt whisky, which has a spicy taste.
How to eat whisky with fish in Japanese during meals;
The Japanese are pioneers in this field: for a long time, they will use whisky and fish to accompany their meals. In order to reduce the absorption of alcohol, the Japanese drink Shuijingfang whisky and add two-thirds of water and ice cubes to the glass. As for the Irish, it is their custom to serve whisky with delicious smoked wild salmon.
"Water cut" is a way for Japanese to drink in order to reduce alcohol concentration and spicy feeling and make it harmonious with food. So the amount of water and ice cut by water will be more than that cut by ice. (information photo)
Whiskey on the table:
Whisky is used as an aperitif or digestive aid everywhere, but the situation has changed in the past twenty years. Even in France, a big wine country, drinking whisky with meals has become irresistible. There is no longer a wine exhibition dedicated to celebrating the combination of whisky and dishes or trying new combinations between them, because many chefs have combined whisky and dishes and put forward many delicious recipes based on this liquor.
Is this a fashion? This trend should be called "continuous popularity", because the result of whisky matching dishes satisfies curiosity. Of course, so far, this phenomenon is still limited to expert whisky lovers, but the number of the latter is increasing and is manifested in a large number on the Internet. The whisky served at dinner is still ingenious and interesting, please make good use of it!
Can we light the whisky?
There is basically nothing to object to, but the aroma of whisky is likely to disappear! Therefore, it is best to avoid boiling whisky. Whisky is often used as a marinade (it will only be marinated quickly because it will ripen fish or meat). Whisky will also be added to the pot to melt the caramel at the bottom after a dish or sauce is cooked, or sprayed on the cake just after it is baked.
Note 1: There is a French cooking program called déglacer. When meat or seafood is roasted or fried, a caramel-like substance is usually left at the bottom of the pot. At this time, add liquid (water or various wines) to melt this layer of coke and release its essence, and then dry the soup slightly to make sauce. The process of adding liquid to melt coke and then collecting dry soup is called déglacer.
The secret of cooking is a pleasant mixed appetizer:
Seafood is the perfect combination of smoked salmon and young single malt whisky. If you want to emphasize the refreshing feeling, you can match it with seasonal crispy vegetables. Smoked ham, foie gras and smoked duck breast should be paired with single malt whisky aged in Shirley barrels. This whisky can be enjoyed with walnuts, hazelnuts or candied fruits.
Main course:
Steak or lobster can be paired with whiskey/French sour cream sauce, which is an elegant match. Pork ribs are suitable for tomato-based sauce, honey is added to increase sweetness, and whiskey is added to increase aroma and seasoning. During the cooking process, ribs should be constantly drenched with this sauce. Whiskey can improve the taste of salmon noodles.
Cheese:
There is an upward trend: cheese with whiskey when drinking aperitif or after dinner. Rochford cheese, feta cheese, Camembert cheese, Saint Manna cheese, etc. All cheeses are suitable to go with whisky, but for heavier cheeses, such as Ipos cheese, you must choose a single malt whisky that is old enough to compete with it, or choose a young whisky with rich fruit flavor to achieve taste contrast.
Dessert:
Simple and pleasant way: pour whiskey on citrus fruit salad or vanilla ice cream. This spirit will be mixed with cream, cake and truffle chocolate, and whisky is also very suitable for chocolate with nuts.