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Food to serve with Scotch

Lucky Leona Dec 14, 2010 09:50 AM

A friend is giving me an introduction to Scotch with a tasting. Being the foodie that I am I am charged with coming up with menu of what to eat. I have searched and have a few ideas but want some further help. I have the names of 2 of the scotches that we will be having. Any suggestions of what to pair with them would be greatly appreciated. There are only about 4-6 of us so its a smaller group.

Ian MacLeods (Isle of Skye) 8 year
Balblair 1997

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  1. w
    will47 Dec 14, 2010 11:03 AM

    I don't think you'd want to eat while drinking the scotch. Pairing scotch with food doesn't seem like a good idea to me. I'd personally drink something before and / or afterwards, and I think something that doesn't have so strong a flavor that it dulls the palate (but heavy enough to help you deal with all that alcohol, assuming you're not spitting out the scotch) would be the way to go.

    Rant... I don't know why people are so obsessed with pairing everything with food. Some things are better enjoyed on their own.

    ps - this is probably more appropriate for the "Spirits" forum, since it's not specific to Los Angeles.

    1 Reply
    1. re: will47
      Lucky Leona Dec 14, 2010 12:56 PM

      Thanks for the reply. I didn't even realize there was a sprits board. I have since moved the question there. Also I guess I was vague in that I need snack to have on hand that pair well.

    2. d
      DavidT Dec 14, 2010 01:01 PM

      I have found that peanut brittle (believe it or not!) can pair well with single-malts. I once had it with a Balblair single-malt and it was quite good.

      3 Replies
      1. re: DavidT
        Nocturnalbill Dec 17, 2010 06:52 PM

        This is friggin brilliant!!! Never crossed my mind. So picking up brittle now.

        1. re: Nocturnalbill
          DavidT Dec 18, 2010 05:28 AM

          Not sure how it goes with the Islay single-malts, but pairs well with the Speyside ones for sure.

          1. re: DavidT
            Nocturnalbill Dec 18, 2010 03:40 PM

            Which is good, as I have a Glenfarclas and a Macallan that are getting a snack treatment...

      2. EvergreenDan Dec 14, 2010 01:45 PM

        I'm fond of scotch with sushi (no Islay, though).

        I am the "cocktail geek" in our foodies group (4 couples, one couple cooks each quarter). If I were doing this (assuming the others would all drink scotch), I think I'd be inclined to serve the scotch between courses as sort of an intermezzo.

        I also think that simple grilled beef would work, although it sort of cries out for the acidity of a red wine. Maybe a steakhouse menu? Avoid strong sauces, esp anything with wine.

        1. k
          kyoung05 Dec 14, 2010 04:01 PM

          I've come across a few links that I thought were helpful (below). I think pairing food with scotch can be tricky, but if done correctly, can really enhance the overall experience. For instance, blue cheese goes very well with Islay (iodiney/peaty/smoky) scotches, and in some instances, so does milk chocolate.



          1. t
            Tinfoilhat Dec 18, 2010 07:32 PM

            Dark chocolate has a real affinity for Scotch especially anything with a bit of smoke. Have a great time.

            1. tim irvine Dec 18, 2010 08:09 PM

              I've been to two Scotch tasting dinners. While I recall most of the foods and whiskies well, the only pairing that really struck me positively was bread pudding for dessert at the end of a vertical of MacAllan's.

              1. chowow Dec 20, 2010 12:05 PM

                Here's a good YouTube channel that has a lot of videos about pairing food with malts. I hope it helps.

                1. scubadoo97 Dec 22, 2010 01:54 PM

                  Depending on the scotch, dark chocolate can pair well with scotch.

                  1. dearcallie Dec 26, 2010 01:28 PM

                    May not work with a scotch tasting - but Fig Newtons are genius with a scotch after dinner. You'd probably want to make a fancified home-made version ;-), but the dry-ish, not too sweet cookie and the fig filling work really, really, well... believe it or not.

                    1 Reply
                    1. re: dearcallie
                      scubadoo97 Dec 26, 2010 01:53 PM

                      I can see how that could work. I taste a lot of dried fruit in some Highland single malts.

                    2. p
                      phantomdoc Dec 26, 2010 02:37 PM

                      Scottish smoked salmon. Small pieces of dense black bread, cream cheese and smoked salmon. A bit of lettuce or watercress. Dynamite with scotch.

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