From Snacks to Meats: Savoury Foods Paired With Your Favourite Spirits
Base liquors can usually be clean and neutral or sweet and piney, depending on which one you choose. Vodka, gin, rum, whisky and tequila are all used for a myriad of cocktails and mixed drinks, owing to their versatility. However, these liquors can also be balanced with solid, savoury dishes for a well-rounded gastronomic experience. The salt, umami flavours, and/or meaty textures can help equalise the fizz and slight sweetness that these liquors taste of. Here’s all you need to know about how widely loved savoury foods can be paired with your favourite spirits and cocktails.
Why do savoury foods pair well with spirits?
Savoury foods pair well with spirits mainly because the chosen spirit’s profile can either complement or contrast the food’s taste and texture, offering a complex range of flavours. Alcohol is also known to lift aromas and flavours by bonding with fat and water molecules. Additionally, lighter, crispier spirits can balance the richness and creamy textures of savoury foods which are relatively heavier and more flavourful to consume.
If spirits can balance meaty flavours, which spirit(s) should I pair red meat with?
A more botanical liquor like gin is known to go well with a range of meats. In particular, 30 ml of a London Dry Gin like Gordon’s or Tanqueray No. Ten or other premium gin of choice can be paired well with roasted or grilled chicken, lamb or even beef. The gin’s citrus and herbal undertones behave as a counterpoint to balance the savoury flavours in these meat dishes. While the underlying flavour of juniper berries — that is the source of most gins — cuts through the meaty flavours, notes of citrus go hand-in-hand with the charred and crispy outsides of your meat dish. Pairing savoury bites with rum is also a relatively new trend.
Do savoury foods pair well with rum and tequila?
While savoury meats are primarily paired with gin, they can be coupled with rum too. Although mostly used in preparation of more saccharine dishes, savoury foods also go in tandem with rum. Gold rum has a subtle sweetness and oak nature that pairs well with roasted and grilled dishes. The occasional flavours of caramel and vanilla can help uplift the smoked character in these meats without overpowering them. For spicy Indian cuisine, a 30 ml pairing with Captain Morgan Dark Rum or any other spiced rum of your liking will add warmth to any bold flavours.
Also Read: Spritz Snacks: Easy Bites That Make Your Spritz Shine
When it comes to tequila, many types of tequila have savoury flavours and pair well with sweeter food instead, making them perfect for dessert after meals. However, uncomplicated highballs made with 30 ml of Don Julio Blanco Tequila or other tequila should you choose complement servings of seafood and any meals with citrus in them.
Can savoury dishes be paired with whiskies too?
Yes, a 30 ml serving of a single malt with a smoky, charred and spicy tandoori chicken can make for a tasteful meal if you’re big on eating meats of various kinds. Creamy cheeses and whiskies are also a staple combination; a smoky whisky might be the go-to option for lighter snacks like cheese and peanuts.
How do I pair savoury flavours with the clear and neutral flavour profile of a vodka?
Vodka’s versatility makes it the most convenient spirit to pair a variety of savoury foods with. Its smoothness and clear flavour enhance simple snacks and complex gourmet meals. While vodka is generally clear and even neutral in its flavour profile, it does not shy away from a perfect pairing with a range of savoury foods. A 750 ml bottle of Smirnoff Triple Distilled Vodka can be paired with everything from a well-cooked, crispy and stuffed samosa to smoky and salty salmon. Tangy vegetables and earthy dishes like mushrooms also complement vodka’s clarity.
Are there any savoury foods that combine well with more than one spirit?
Absolutely! Meat, seafood and cheeses are usually the most common savoury foods that go along with almost all liquor types. The charred and smoky flavours can be balanced neatly with the often sweet or neutral flavour profile of most spirits.
Drink Responsibly. This communication is for audiences above the age of 25.
