Hi!
Some friends and I are going to do a whisky tasting. It's tomorrow night so it's quite "urgent".
Is there anything we can eat between the whiskys. I mean is there any special meat or cheese that go well with whiskys (in general).
Thanks
ps: sorry for my english, when it comes to talk about something else than computer stuff I'm lost :)
Here are a few suggestions, based on several whisky dinners we've done:
For meats, thin sliced rare lamb and beef, or carpaccio, as well as most game meats, go especially well.
For cheeses, strong, flavorful, and pungent cheeses -- but not sharp, as most blue cheeses -- go quite well with non-sherried whsikies. Examples would be Morbier (not very strong, but particularly well mated to whisky), Pont l'Eveque, and Livarot.
Parmesan, aged farmhouse Goudas (overjarige), and the like as well as blue cheeses go well with sherried whiskies.
Flavorful soft cheeses, such as Camembert, St. Nectaire, and Reblochon, go decently with the lowland malts.
We've done various risottos as well, using whiskies in the early stages after the rice is added to the soffrito, with excellent results (horrors: Loch Dhu does very well here! 8;) ), but that's a bit of work.
Regards, Larry
As you seem to be in Switzerland why not Raclette with some nice boiled potatoes? Perhaps a lightly smoked meat and a mild pickle or so, and a lot of crusty bread, nuts and fruits. That should match or complement just about any flavors you will get from the whiskys, and be a bit of casual fun.
pavane
OK first, thanks to both of you for having answering. We didn't eat a raclette because it was a tasting and we didn't want a complete meal with it. So we bought some thin sliced rare lamb and beef :) and bread!
It was simply perfect.
Thanks again
Glad you all enjoyed it!
-- Larry
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