Drinking means many things to numerous people. Some consider it a passion, a career, a form of pastime. Some believe it’s the perfect accompaniment to a meal, while some do it to get away from the stress of everyday life. And yet for others, it is a celebration allowing them to cherish and enjoy another milestone in their lives.
When it comes to meals, it’s no secret the right beverage can go a long way towards making an average meal near-perfect.
One can follow the “red wine with meat, white wine with fish and poultry” rule of thumb.
Easy enough to follow.
Likewise, if you need to pair food with a pint of beer, that can easily be solved with a few lagers and ales on hand.
When it comes to other liquors, especially the hard ones, it gets a little more complicated, though not necessarily as intimidating as you think .
Cocktails for starters
The classic margarita that never gets out of style is a perfect match for a spicy Mexican dish. The sharpness of the drink alongside the bold tequila flavor complements the spiciness of many traditional Mexican dishes. Margarita also offers a cooling effect that seeps through the richness of the food.
The King of Aperitvo cocktails, the Negroni, is perfect paired with a hard cheese like a good parmesan or a blue cheese. With its simple composition of equal parts gin, vermouth rosso and Campari this dry and zingiest cocktail can be complimented with anything salty like cheese as a good counteract to its pronounced flavors.
The citrusy sherry cobbler is said to be a perfect match for a heavy and rich meal like duck. This American-born cocktail that is made with just a sherry, sugar and citrus is a perfect palate cleanser for any rich and heavy meal.
Beer for my dear
If there’s Brangelina and Kimye in America and Jadine and Aldub in the Philippines, liquors also have Chimek. This shortened term refers to a popular combination in South Korea--”chi” for chicken and “maek” for maekju or Korean Beer. A good Korean style fried chicken and pint of pale ale can satisfy those hearty cravings.
Desserts do not come to mind when one thinks of beer, yet Coffee Sundaes with Salted Peanut Butter Caramel is a perfect match for the English-style “old ale”. The roasted malt or barley gives boldness and booze to beer, which is kilned for color and taste, and provides a range of hearty flavors, from the “faintest bready taste to full-on espresso.”
Perhaps there’s no better way to end your day than with the very famous beer and pizza pairing. The hot and crisp crust of pizza goes very well with a cold pint of beer. The perfect pairing comes from different varieties; like the classic cheese pizza also deserves a classic American pale ale with its enough bitterness that can cut through the cheese, and meat lovers pizza that can enjoy their meaty meal with Dark smoked beer that can add to a more authentic and smoky backbone to the meat.
Fine with wine
The primary purpose of wine is to be tasted and enjoyed. But one can enjoy this fancy drink together with its perfect match.
Pinot noir is considered the most charismatic among all the grape varieties. It’s responsible for some of the world’s best red wine and boasts its considerable meal pairing versatility. Pinot noir like the 2004 Casa Marín Lo Abarca Hills Pinot Noir can be paired with any dish that has an earthy flavor, like mushrooms and truffles.
The queen of all white wines, which is the Chardonnay, is the most diverse and white wine grape in the world. It varies from the rich Sonoma Chardonnay to light and zesty Blanc de Blancs Champagne. This white wine is best paired with any kind of seafood in a lush and rich sauce.
Champagne is considered the King of sparkling wines. Dry sparkling wines is best paired with anything salty food. Since, champagne has a faint touch of sweetness it is extra-refreshing when served with anything salty.
Everybody loves cheese and one will love it more when paired with a dry Rosé, a dry and seductive bursting of wine with wild strawberries and red currants. Dry Rosé has the acidity of a white wine and fruitiness of red wine that compliments the saltiness of the cheese.