Our friends, Eric from Cadus and Christian from Herr og Fru (Mr and Mrs) Bistro/restaurant in Norway, created and hosted a bespoke food pairing event to complement our Goldfinch Wine series. A fantastic 22 people showed up, eager to taste our single malt whisky.
The wine series consists of 5 single casks containing 14 year old Blair Athol single malt whisky including:
Cask 1 – First Fill Marsala Oak Pipe
Cask 2 – First Fill Red Wine Barrique bottling from South Pauillac
Cask 3 – First Fill Red Wine Barrique bottling from North Pauillac
Cask 4 – First Fill Port Oak Pipe
Cask 5 – First Fill German Barrique
The menu consisted of the following:
Course 1
The first course was created to pair with our single malt finished in Marsala Oak, a Sicilian dry wine full of fruity and nutty aromas such as apricots and walnuts.
The paired food consisted of mussels in olive oil, aioli, deep-fried capers and a freshly made tomato pesto served with homemade sourdough.
Course 2
The second course was paired with our First Fill Red Wine Barrique bottling from South Pauillac. This single malt is fruity and dry with a gentle oaky finish.
This course consisted of a chicken roll stuffed with fresh sage and sweet onions with reduced broth and pea sprouts.
Course 3
The third course was paired with our First Fill red wine Barrique from a Chateau just North of Pauillac in Bordeaux, France. A fantastic single malt, rich with cassis and red berries.
This course was a red wine braised beef with baked leeks, carrots and potatoes. A perfect match.
Course 4
Course 4 had a 6-month aged Pecorino and an 18-month aged Comté with blackcurrant and gooseberry jam and chocolate.
This was served with our First Fill Port Oak Pipe, which has notes of vanilla but gently imparts rich red fruit, perfect for the blackcurrant and gooseberry jam.
Course 5
The fifth course was a Cannoli with Mascarpone cream and roasted pistachios.
This was perfectly served with our First Fill German Barrique, previously holding a blend of Bacchus and Scheurebe wines, with notes of apples, and grass with a rounded vanilla custard.
A mouth-watering combination and one we hope is repeated soon. Thank you to Eric and his team for representing Goldfinch.
Shop our wine series now.
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