January 26, 2009

Magnificent Malts and Beautiful Blends!

On February 19th, while President Obama was still savouring the last of his Obamatail, another great Scotch tasting evening was underway at DiVino Wine Studio on Preston Street. An enthusiastic group enjoyed six premium Scotches, paired with some of Chef Arleigh's fabulous appetizers, cheeses and desserts. This was a great evening, where we explored some of the differences and similarities between premium blends and single malts, and the many factors that contribute to their characteristics. If you missed this event, hope to see you at the next one.
The pairings worked wonderfully, some with the Scotch neat and others with just a little dilution to soften out the flavours and enhance the combinations. On the menu was veal scaloppini al limone, paired with Cutty Sark 15 year old blend; smoked salmon with creme fraiche, paired with Scapa 14 year old single malt, garlic roast beef on a crostini with horseradish cream paired with Ballantine's 17 year old blend, poached halibut with a black olive emulsion paired with Springbank 10 year old single malt, chocolate pomegranate torte paired with Glenlivet Archive 21 year old single malt, and blue cheese with fresh chutney and crostini paired with Laphroaig Quarter Cask single malt. These were matches fit for a king.
See you next time!