When it comes to good wine with food, the first thing most people think of is wine. In fact, whiskey is also your good choice! No matter what you celebrate on special occasions or get together with your lover and relatives at home, a little whisky will add more flavor. Have you decided to change tonight's wine mix to whiskey? Then you must know how to match the food with whisky. Let me teach you a trick! How to choose when drinking whisky

Golden Rule: A good bottle of whisky!

Rule 1: Choose a good whisky, even a good one, whether for cooking or with meals. On the whole, single malt whisky is the easiest to match. Nothing can stop whiskey from being used in restaurants like wine. In other words, whiskey will change with the color of the dishes. Perhaps whisky is only different from wine in one thing: we will be glad that we drink far less whisky than wine in the future, and on the contrary, whisky can be kept for a long time after opening a bottle.

what should I eat with it?

Purists suggest that the combination of the two should be dominated by whisky, rather than dishes as the basis for wine selection. Therefore, the question will change from "What wine to accompany …" to "What food to accompany …". If you want to follow this rule, you must first taste countless wines. Or there is a simple way: match your favorite wine by deciding what to eat. The key point is to cooperate with each other in aroma, whether it is complementary to each other or causing contrast.

The inspiration of choice can come from the change of seasons. In spring and summer, vegetables grow luxuriantly and taste fresh, so it is advisable to drink young whisky. In autumn, when we stay indoors curled up and enjoy cooked hot food, older whisky is the best choice, and the color of the wine will remind people of yellow leaves. In winter, you only eat hot and rich stews, which is the best time to drink aged single malt whisky with spicy flavor. Whiskey drunk during meals

Japanese way of eating with fish:

The Japanese are pioneers in this field: for a long time, they will use whisky with fish when eating. In order to reduce the absorption of alcohol, the Japanese drink whisky by mizuwari, and two-thirds of water and ice cubes are added to the glass. As for the Irish, it is their custom to serve whisky with delicious smoked wild salmon.

"water-cutting" is a Japanese method of spreading and drinking in order to reduce the alcohol concentration and spicy feeling, so that it can be harmoniously matched with delicious food. Therefore, the amount of water and ice cut by water will be more than that with ice and water. (Information photo)

Whiskey on the table:

Whiskey is used as an aperitif or digestive wine everywhere, but the situation has changed in the past twenty years. Even in France, a big wine country, drinking whisky during meals has become irresistible. There is no longer an exclusive wine exhibition to celebrate the combination of whisky and dishes or to try a new combination between them, because many chefs have already combined whisky and dishes and come up with many delicious recipes based on this liquor.

is this a fad? This trend should be called "continuing popularity", because the results of whisky matching dishes satisfy the curious. Of course, so far, this phenomenon is still limited to the expert whisky lovers, but the number of the latter is increasing and it is manifested in a large number on the Internet. Whisky served at meals 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 cooking whisky. Whisky is mostly used as a marinade (it will only be marinated quickly because it will make fish or meat mature). 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 as soon as it is baked.

Note 1: There is a French cooking procedure called déglacer. After roasting or frying meat or seafood, a layer of caramel-like substance is usually left at the bottom of the pot. At this time, liquid (water or various wines) will be added to melt this layer of charred substance to release its essence, and then the soup will be slightly dried 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 mixture

appetizer:

Seafood is a perfect combination with 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 matched with single malt whisky aged in Shirley barrel. This whisky can be enjoyed with walnuts, hazelnuts or candied fruit.

main course:

veal ribs or lobster can be served with whiskey/French sour cream sauce, which is an elegant combination. Pork ribs are suitable for sauces based on tomatoes, adding honey to increase sweetness and adding whiskey to add aroma and seasoning. In the cooking process, pork ribs should be constantly drenched with this sauce. Whiskey can improve the taste of salmon noodles.

Cheese:

There is a rising trend: cheese is used to accompany whisky when drinking aperitif or at the end of a meal. Rockford cheese, feta cheese, Camembert cheese, Saint Nectar cheese, etc. All cheeses are suitable to go with whisky, but for cheeses with heavy flavor, 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 fruity flavor to achieve a taste contrast.

dessert:

it's simple and pleasant: 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.