Posted On Monday, March 26, 2012 at 07:34:49 AM
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 Once a whisky drinker, always a whisky drinker. Though we claim to be a whisky-crazy country, it is rather sad to note that most of us do not know how to truly appreciate the drink.
Coming to the rescue are chef Christian Huber, Chef de Cuisine, Alto Vino and Vikrant Vohra, director of operations, the Pune Marriott Hotel and Convention Centre. The hotel is celebrating March as the month of whisky, and March 27 marks the World Whisky Day. Briefing us on an interesting combination of food pairing and whisky tasting session, the experts reveal more.
Chef Huber has tried pairing certain influential flavours with lighter notes and vice versa, to avoid killing each other’s flavour. “Everything depends on the whisky. So the lighter flavours go well with citric notes, as they are not so strong.
Also, smokey whisky goes well with strong pungent flavours.” Cheese too goes well with whisky. Huber found that chicken fingers and spicy lamb are great with whisky. While pairing food make sure the smooth flavours of the whisky stand out.
Vohra adds, “There are certain ways to drink whisky as it changes its character within minutes. If you hold a glass in the hand, it will get warm and the aroma will start rising. Make a relationship with it, to understand it and take its true flavour.”
So, what’s the ideal way to have it? “Normal distilled water is enough to enhance the flavour. Neat is another way to say bottoms up. If dry, put water. In India, you do face a problem of dehydration and hangover. So taking a sip of water would be a good idea. If you want it pure or neat, have a sip of water, after every sip of whisky.”
| Nikhil Ghorpade |
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Vikrant suggests, “Also, a light cooking medium would be ideal for the food, as with oily food the whisky would turn greasy too.” Variety is the spice of life and varieties in whisky too have attracted connoisseurs.
“When you say single malt, it is not mixed with any other grain varieties and is in its purest forms. It is matured in a simple oak barrel.
Blended whiskies have 12-25 different whiskies blended together and not from one single variety. If one has to start with whiskey, start from the lower level stage.
You can start with blended ones and then turn to smaller-aged whiskies. The best way to savour a good whisky is to consume it with dash of water or one cube of ice. Swirl the glass and let it rest for a few seconds.
Then sniff the whisky placing the glass one inch away from the nose. This is ‘nosing the whisky’. Swirl it in your mouth before swallowing. ”
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| Christian Huber (L) and Vikrant Vohra |
For those who feel ‘on the rocks’ is the best way to have the drink, here’s a suggestion. “It is better to have it chilled.” Try mixing distilled/mineral/sparkled water. “Soda is a complete no-no.
All you sip is the carbonated water. Don’t waste your whisky. Whisky needs to be stored in a temperature controlled atmosphere. High temperatures will affect the flavour and colour of the whiskies.”
Misconceptions:
• Whisky is savoured best on the rocks. “This is the biggest misconception as the whisky can be enjoyed with minimalistic water. The melting ice destroys the original flavour,” says Vikrant.
• “Food cannot be paired with whisky. This is a common misconception. For example a lot of guests enjoy their Black Label with a Seekh Kebab or Chicken Tikka as it has a smoky flavour which complements the Black Label.”
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08:23:44 AM