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Food ideas for a Vokda tasting

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Medium-high budget. About 15 people. Snacks and hors d'ouvres will be served.

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  1. Caviar would seem like a natural choice, would other fish-like chioces -- raw oysters, gravlax, smoked whitefish, white anchovies. Maybe some "sharp" vegetables, such as endive (perhaps with a touch of cheese), pickled cucumber, radish / daikon. Smoked/preserved meat on a rye cracker or black bread, maybe with capers.

    Will the vodka tasting be blind?

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    www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

    3 Replies
    1. re: EvergreenDan

      I'm not sure about whether it will be blind or not, see below. I think vodkas usually have less variation than wines so it might be good to talk about them as we go. People may also lose some ability to judge the vodkas along the way :)

      I do not like blind wine tastings when the host pushes you to write down all sorts of things about the wine along the way (unless it's some sort of formal tasting only event). That takes a lot of fun out of a party which is what this will be.

      What I was thinking was to serve about 3 vodkas blind at a time and talk about them and reveal the types after each set of 3.

      Thanks for the suggestions. I'm not much of seafood person (long story) but I'd definitely do caviar and oysters for my friends. I think the smoked meats would be my speed.

      Thanks.

      1. re: lcw_nc

        Given that the definition of vodka (in the US) includes the adjective flavorless, and that it must be column-distilled to 190 proof, it certainly is pretty subtle. This is why I suggested a blind or double-blind party. You may find that low-end brands compete well with premium brands, perhaps even surpassing them or being indistinguishable from them.

        Sampling them neat (at room temperature) may help you ferret out the more subtle flavor components.
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        www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

        1. re: EvergreenDan

          I've heard of that definition, but I do taste quite a difference. I'm a big fan of Jean Marc XO and it's been helpful in getting others to appreciate vodka straight up. That's really the only one that I think works very well neat. I've found that the refrigerator is a good compromise as if they are in the freezer the cold ends up dominating everything else.