Pairing guide: what to drink with what

The one rule that works: match the weight of the drink to the weight of the dish, then use acidity, sweetness or smoke to add contrast. Everything below follows from that.

By dish

By bottle

• Bourbon: pecan pie, smoked brisket, cornbread, aged cheddar.
• Rye: charcuterie, dark chocolate, anything in a Manhattan.
• Speyside / Highland malt: smoked salmon, shortbread, apple tart.
• Islay malt: oysters, blue cheese, dark chocolate with sea salt.
• Irish whiskey: soda bread, mild cheese, coffee.
• Japanese whisky: grilled fish, tempura, lightly salted snacks.
• Tequila blanco: tacos, ceviche, lime and chilli.
• Añejo tequila / mezcal: mole, grilled vegetables, dark chocolate.
• Rum: jerk chicken, banana desserts, coconut.
• Gin: seafood, citrus salads, olives.
• Cognac / brandy: crème brûlée, dried fruit, hard cheese.
• Champagne: fried chicken, oysters, triple-cream cheese.
• Red wine: roast meats and hard cheese for full reds; poultry, mushrooms and tomato dishes for lighter reds.
• White wine: seafood and salads for crisp styles; roast chicken and creamy pasta for richer styles.

Serving temperatures

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