Did you know that many MICHELIN Restaurants have their very own sommelier? Sommeliers are experts in the field of wine and all aspects of it including wine and food pairing. When people think of steak, we’d always search for the best wine to pair with steak. You’ll never guess which spirit complements the taste profile of steak just as well! Scroll down and read to find out the best food pairing with alcohol.
Table of Contents
- 1. Beer: Stout + Chocolate Cake
- 2. Vodka: Bloody Mary + Steak
- 3. Soju + Char Kway Teow
- 4. Gin: Juniper Berries Gin + Indian Curries
- 5. Cognac + Duck
1. Beer: Stout + Chocolate Cake
A popular pairing of beer is the classic crispy fried chicken as it’s popularised in Korea as “Chimaek”: Korean words for “chicken” and “maekju” (beer). There are many other foods that match beer depending on its type. The best gauge of food pairing with beer is to match the intensities.
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Stout: A dark and heavy-bodied beer that normally carries notes of chocolate and coffee. Optimally paired with barbecued foods, lobster, shellfish, braised dishes and chocolate cake!
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Lager: Has a crispy and refreshing taste resulting from its fermentation technique. Best to pair with any pub favourites e.g. pizza, burger and not-too-heavy pasta, Southeast Asian food and spicy food.
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Pilsner: A type of pale-coloured lager that tastes much smoother and carries malty flavours. Great to go with light-foods such as salads, salmon, American cheese and lemon shortbread!
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2. Vodka: Bloody Mary + Steak
In the country of origin, Russia, the local people paired vodka with basically anything cured, pickled or smoked. A popular pairing is pickled herring fillet with warm potatoes and caviar i.e. salt-cured fish roe served on blinis (Russian mini pancakes). Speaking of fish, sashimi complements the spice from wasabi and saltiness from soy sauce and enhances the flavour!
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For the lovers of steak, vodka can be paired with steak as the intensities match! A classic Bloody Mary made of vodka, tomato juice and other spices not only meshes well in terms of bright flavours, it helps to cleanse your palate between every bite and allows you to thoroughly enjoy the flavour of your perfectly seared steak. If you’re looking for a quick nibble, pickles are the perfect low-caloric pairing as you often see it as garnish in the popular vodka cocktail Bloody Mary.
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3. Soju + Char Kway Teow
One of the most versatile alcohol as its flavour is barely distinct due to the lower alcohol percentage. Soju is described as a slightly sweeter vodka. It goes perfectly with Korean BBQ meats e.g. grilled pork belly as it washes away the grease from the meat! There are a variety of flavours for soju and it is recommended to pair with grilled meats, cheesy tortilla chips and more.
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For spicy rice cakes and kimchi stew, try pairing it with lychee-flavoured soju to balance the spice with sweetness. Lychee soju goes amazingly well with grilled seafood especially clams as the sweet and floral notes complements seafood best. For a crispy and soft seafood scallion pancake, pair it with peach soju and add a fizzy mixer to make it all the more refreshing! For a localised taste, pair any soju with Char Kway Teow to balance the oiliness and rich flavour.
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4. Gin: Juniper Berries Gin + Indian Curries
There are many types of gin based on a prominent botanical component and hence different food pairings. Seafood is hands down the best pairing with gin that carries floral and herbal notes. Smoked salmon on a bed of cream cheese and thin savoury crackers will do just the trick as the fatty meat enriches in flavour!
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Gins that are based on juniper berries carry a sharp, piney and a hint of citrus flavour pair well with Indian curries as spicy foods counter the crispiness of the gin. Most types of nuts such as salty peanuts, hazelnuts and almonds balance the citrus and floral notes of gin.
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5. Cognac + Duck
A unique feature is its stark regionality, as it can only be produced in a very specific manner in Cognac situated in a region in France. Cognac is a type of brandy that is double distilled from white wine produced from grapes that come from its specific region. Hence it carries fruity, floral, citrus and spice notes. Duck is one of the best foods to blend with cognac as the dark meaty flavour in combination with its succulent and fatty texture brings out the spirit’s aromas and different flavour notes.
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Another classic pairing of food with cognac is cheese! Who doesn’t like cheese? The rule of thumb here is to pair more mature cheese e.g. aged Gouda and Parmesan with more mature cognacs e.g. Tercet which emphasises on spice and fruity notes. It applies in the realms of chocolate too! The older the cognac is better paired with darker chocolate.
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These food pairing with alcohol ideas are ultimately still subjective to each taste buds. It is meant to be a fun and experimental experience to find out your personal best food and booze combination! Trust the experts by paying a visit to the MICHELIN Guide restaurants in Kuala Lumpur and Penang that offer alcohol pairing alongside their specially curated menus! Check them out below.
