A Spirited Cheese Pairing

Pairing of a few of my favorite things

 


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A Spirited Cheese Pairing As a writer about all things boozy but mostly spirit-forward, I am constantly looking for ways to prove that spirits are just as fun to experiment and play around with as wine or beer. One of the best ways to prove this theory? A spirit and cheese pairing.

This pairing was no easy feat because I had to start from the ground up. I am no cheese expert, so I decided to start within the realm that I am much more confident in, the spirits portion, and leave the cheese aspect up to the experts. I considered what I know about spirits that pair well with food when they are consumed on their own, consulted a couple experts on spirit pairings, and came up with my list of imbibes.

When putting together this spirited list, I have to admit I was a bit biased when it came to choosing what would be included. While, admittedly, I will drink the occasional gussied-up cocktail with several mixers that hinder the base spirit rather than help it, my true love is a drink that is very spirit forward. Therefore, I chose brands that I personally would walk into a bar and order in a drink, or would buy for my personal liquor cabinet.

I recommend this procedure for any kind of pairings or tastings that you do. Think of it as cooking with wine--would you cook with a wine that you wouldn't drink by the glass?

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Comments

  • Snooth User: gsmantell
    440628 2

    I wouldn't cook with a wine that I wouldn't drink by the glass.

    Jun 07, 2012 at 1:32 PM


  • Snooth User: bobzaguy
    251522 15

    It seems that all of the liquors tasted here are sweet.
    Except:
    "The gin is sweet, light, refreshing, robust, crisp and dry."
    It would be helpful then to know the sweetness levels of the liquors.

    Jun 07, 2012 at 2:19 PM


  • No - not one of the spirits seen are really sweet. The have sweet notes - thats all - alcohol is definitely in the foreground and the sweetness just comes from the aging [ok there are also other sweetish aromas - however there is no sugar involved - except of the Hayman's which consist traditionally for a Old Tom Style gin a bit sugar.

    For me it is though a geeks pairing - a normal customer would not do this... Calvados still would be understandable - however corn whiskey, tequila and gin? Maybe in a mixed drink - but not straight....

    And then there is the quality issue: Sauza Gold? Really?
    I rather would go for the 100% agave - Hornitos...


    Jun 07, 2012 at 9:08 PM


  • Snooth User: bobzaguy
    251522 15

    Thanks. I know that isn't what is meant. It's just that all of the comments about the liquors was "sweet". The gin is described as sweet…and dry. A contradiction of alcohol terms.
    I think the fact that all alcohol does taste sweet is the real problem for her.
    I agree a "normal customer would not do this". People who drink alcohol neat aren't interested in cheese. Nuts. Pretzels. Yes. To balance the salt and "sweet". This whole fermented dairy idea with 80 proof alcohol is a bit of a fetch.

    Jun 07, 2012 at 11:08 PM


  • I would not go that far, to say, that people are not interested in cheese, when they are drinking spirits neat. The calvados pairing was interesting. However the pairing with [neat] moonshine, gin and tequila sounds just outlandish and forced. And especially drinking moonshine and gin neat, is a far stretch...

    Jun 08, 2012 at 3:19 PM


  • Snooth User: bobzaguy
    251522 15

    Never had moonshine. Before my time. And I grew up in Iowa.

    Jun 08, 2012 at 6:04 PM


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