Whisky dinners are a dime a dozen these days.
Actually, that’s not true…I concede they’re not that frequent, and they definitely cost more than a dime. However, where they often become tiresome is that they are usually just no more than a regular dinner with some whiskies thrown into the equation – rarely with much thought (or expertise) being applied to match the two.
Anyone can match a whisky to a dish. It’s relatively easy to taste a dish and then reach for your nearest whisky that vaguely shares commonalities. The classics get wheeled out all the time – smoked salmon with Talisker; venison with Glenmorangie; Ardbeg with dark chocolate; etc. Yawn.
Where real skill lies is to actually match the food to the whisky. Did you catch the distinction? Who out there can taste a whisky, and then go off and create or re-shape a dish that is built around the whisky’s flavours; builds or contrasts against the malt’s texture, depth, and alcohol; and then – most amazingly of all – create a pairing where the whisky improves the dish, and the dish improves the whisky? I know of only one man who can do this. And his name is Franz Scheurer. Continue reading “SMWS Whisky Dinner with Franz Scheurer & Brent Savage”