A growing trend we have seen in the industry over the years is food and drinks pairings. But I must say pairing whisky with your meal is no small feat as you’ll need to assess its flavour characteristics; Is it smoky, citrusy, sweet or spicy?
This week I attended the Glenmorangie whisky and food pairing dinner at Big Easy Winebar and Grill by Ernie Els and I was taken on a journey of single malt perfection. Chef Noel Kanyemba of the Big Easy Winebar and Grill created four beautiful dishes which were each paired with a selection of Glenmorangie whisky.
The first course we had was kabeljou brandade with toasted sour dough wafer, pickled fennel bulb and orange segments paired with Glenmorangie 10 years original. The Glenmorangie original is distilled twice in the tallest stills in Scotland and is lighter in body making it the perfect pairing to any light dish such as this one. It did not overpower the kabeljou and works with dishes with hints of orange.
Second course meal ws seared ostrich with crunchy nut, arugula, pomegranate emulsion, sweet red radish, parmesan and crispy beets paired with Glenmorangie 12 years Lasanta.
Glenmorangie Lasanta is a full-bodied single malt whisky that has been matured in Spanish Oloroso Sherry casks after a minimum of 10 years in ex-bourbon casks. It paired well with this dish as it is known to be a natural pairing for sweeter sauces and the spicy notes of the whisky held up strongly to the meat.