A Match Made In Heaven - How To Pair Any Drink With Your Valentine's Menu
With Valentine’s Day being a little bit different this year we wanted to make every aspect of it as special as we could - which is why we have decided to expand outside our normal realms of pairing our favourite seasonal foods with wine and included options for all - so whatever you are doing this Valentine’s Day, at least you can raise your favourite tipple and cheers to love, laughter and larger (or gin, or wine, or even a non-alcoholic cocktail). We have enlisted the help of only the best in each sector to bring you the inside know-how on pairing each drink with five of the top Valentine’s Day foods.
But first - let’s meet our mystery drinks experts - in this Valentine’s Day love panel.
Cult Wines
Starting with the most popular choice for Valentine’s Day - Wine, we have Lukasz Kolodziejczyk from Cult Wines. His experience spans more than a decade in the hospitality industry with The Fat Duck and Pollen Street Social under his belt. Lukasz’s reputation in the wine industry is of the highest quality - his Master Sommeliers Advanced Certificate is testament to this and his recommendations are the perfect partners for all our Valentine’s Day treats.
Black Sheep Brewery
Next on our expert love-panel we have Dan Scott-Paul the head brewer at Black Sheep Brewery. Dan has worked in the industry for over 20 years, starting at just 16. He has a number of Brewing Diploma’s under his belt and his expertise is utilised by the multi-award-winning Black Sheep Brewery on a daily basis. And Dan has picked some very special choices from their character derived beers because you only deserve the best.
Cider is Wine
Now don’t let the name fool you - we are talking just about cider here, we haven’t tried to dupe you. But this cider is unlike any others out there - crafted with the same delicacy and precision that wine is, Alistair Morrell the Chief Cider Officer at Cider is Wine has opened a new world of drinks exploration utilising his expertise in the wine industry that spans over 35 years. Alistair noticed that wine and cider are marketed as poles apart but they are actually very similar (apart from the fruit, of course) so all Cider is Wine’s products are fermented, not brewed and create a unique experience that any cider fan will love.
Hedonist Drinks & Liquor Studio
Lifting all our spirits and offering delicious cocktail options is Daniel Crowther from Liquor Studio in Leeds. Daniel is one of the top leading experts having spent over 20 years creating incredible cocktails. He has multiple awards and ambassador ships under his belt and recently established England’s first standalone spirit school - so we have the top spirit professor giving us his incredible concoctions, all styled and organised by Hedonist Drinks.
Non-Alcoholic - Kauai
Kauai believe in a better future for good food and feel-good moments and their Corporate Chef and General Manager from Kauai Edinburgh Wayne Da Nova Nel has put together their delicious creations against some of the top spirits and they are here to play. Packing powerful flavours and showcasing that you don’t need alcohol to enjoy any celebrations, Kauai have opened up a whole new avenue of entertainment options for those who still want to enjoy, but with none of the hard-stuff.
Let’s Get Match-Making!
Steak
Always a popular choice for Valentine’s Day and regardless of the cut - we have a wide range of delicious drinks that are just begging to be poured and partnered with that juicy meat.
“Just the mention of this dish makes me dream about a juicy medium-rare cut of ribeye” says Lukasz as he offers up a Monday family’s Napa Valley Continuum 2013 which is “an excellent partner for steak.” “It’s layered tannic structure binds with the meat’s proteins and highlights the wine’s generous blackcurrant and cassis aromas that are seasoned with blackcurrant leaves and charcoal mineral flavours.”
Looking for things to get a little saucy? Add a béarnaise sauce to your steak and pair it with a Black Sheep Ale - the bittersweet palate of Black Sheep Ale with complement the smooth richness of the sauce while not masking the earthy, succulent flavour of the steak, Dan recommends. The subtle carbonation will also help cut through and lift the dish.
Fresh ciders are also perfect at cutting through the acidity of fatty contents found within steak, says Alistair. “We have a Gospel Green Brut 2017 which is made in Hampshire and has a lively fruity cider which has all the acidity required to cut through any of the wonderful marbled beef fat, to leave an unctuous apple fruit finish.
Still looking to cut through the richness - try a Churrascaria favourite - the Caipirinha Cocktail, recommends Daniel. Made with Cahaça, the national spirit of Brazil, this cocktail is full of light, grassy notes and sharpened with lime juice and a hint of sugar. The share citrus-forward flavours cut through the bold steak flavour to create a delightfully balanced pairing.
Known for being paired generally with a red wine, Wayne wanted to replace that overindulgence with something a little fresher. Their Seasonal Non-Alcoholic Fresh Pressed Winter Beet Juice which contains Beetroot, Apple, Ginger and Lime Juice has just the right amount of earthiness, warmth and tang that would match any cut of steak.
Gin Martini - Styled by Hedonist Drinks. Photographed by Wisdom Makubile
Oysters
This natural aphrodisiac that comes straight from the sea is a hit and miss with lovers - but we can guarantee these pairings are all hits.
“This dish deserves somethings extraordinary” states Lucasz who recommends a 2008 Comtes de Champagne by Taittinger which has a punchy pure citrus fruit alongside a mineral freshness which “forms a perfect marriage with the saline, seawater flavours in the oysters.”
Dan recommends a 54 Lager “it’s floral and herbal notes that derive from the use of German Noble Hops will cut through the ozone and saline qualities of the oyster. It’s a light, bread base which allow the beautiful flavours of fresh oysters to really shine”
This one is “a classic pairing for 100% juice Ciders” states Alistair who has paired his oysters with a Abel Method Cider 2017 which is made from 80% apples and 20% pears and is a delicate assertive cider with lip smacking freshness, made like Champagne and its natural acidity and flavour is a perfect pairing for plump oysters.
Working off the earthy, floral and salty flavours - Dan recommends a Gin Martini Cocktail as the perfect pairing. It’s Dry; vegetal and crisp made with Dry Vermouth or saline, nutty and acidic with a Fino Sherry. Dan says to add a lemon coin garnish to bring bright citrus to balance the oyster’s salinity or a sprig of dill to amplify those ocean flavours.
Coming up with a non-alcoholic option was easy for Wayne - his version of a Pickle Back which includes a dash of Jalapeño Pickle Juice with Fresh Pressed Cucumber, Lemon and Apple. Wayne states that “these simple ingredients will bring your oysters to life… [it has] a slight heat and tang… the liveliness of the lemon; the freshness of the cucumber and apple which adds everything your salty oyster will ever need!
Cult Wines
Chocolate
The penultimate food choice when you think of Valentine’s Day and with so many different varieties on the market, it opens up a whole new world for drink and chocolate pairings. Mix and Match and find your perfect pairing.
A Vintage Port is the choice recommended by Lukasz who notes that a port’s dense and rich character resembles those found in chocolate, and it’s natural freshness helps to clean your palate.
Combining chocolate with Beer that use chocolate as a core flavour is definitely something you should try. Black Sheep Brewery recommend a Hazelnut and Salted Caramel Imperial Stout - it perfectly complements the smooth, sweet flavour of chocolate as the tangy caramel saltiness (created by using sea salt in the brew), cuts against the creamy texture of the chocolate and added hazelnuts enhance the epiphany of the flavour and experience.
Working on the basis of pairing their Cider with Dark Chocolate, Alistair says you have to be careful as the mix of sugar, drying cocoa properties and some dairy used in the production can cause problems. However, because cider has a unique balance of tannin, acidity and aged richness it can provide some beautiful combinations. He recommends a Brannland Barrique Cider 2018 which is aged in oak and is rich, elegant but subtle on the palate.
Cocktails leave a lot more room for experimentation - from dark to milk; white to fruit and nut - the Manhattan is the cocktail for this pairing, says Daniel. Sweet caramel notes and hints of spice from your Bourbon with complex botanical flavours from the Sweet Vermouth. Garnish with a Maraschino Cherry to enhance the sweet and dulcet notes or slice of orange peel to add candied citrus aromas to your chocolate tasting.
On the Non-Alcoholic side, Wayne has gone down the Lassi route stating that “any good rich, luxurious dark chocolate deserve a palette cleanser’ His combination of Seabuckthorn, Barista Grade Coconut Milk and CBD - kept ice-cold is the perfect pairing. It’s ultra-sweet but has tangy notes and is of equal calibre in luxuriousness as your favourite chocolate.
Milk Stout - Black Sheep Brewery
Strawberries and Cream
A favourite dish to enjoy and share between any lovers - this fresh dessert is super simple to whip up and even better when paired with your favourite drinks.
You want to pick a Sweet Wine says Lukasz, who recommends a Johann Josef Prüm, Graacher Himmelreich Kabinett 2018. This wine is of extreme purity, accurate and precise flavour with refreshingly sweet peaches, quinces and apricots that will make a beautiful pairing to the strawberries natural sweetness and the wine’s crisp mineral acidity will enhance the freshness of the cream.
A Milk Stout is the perfect flavour and texture combination recommended by Black Sheep Brewery. The velvet textured mouthfeel of Milk Stout along with the roasted, coffee palate will work beautifully with this all time sweet classic combination. They use lactose in the brew which adds layers of vanilla and a smooth sweetness that will compliment the dishes own sweet creaminess.
A classic English Dessert Cider is the perfect pairing for this classic English dessert. Try this Once Upon a TreeThe Wonder Pear Ice 2015 - a 100% pear dessert wine with hints of elderflower and lightly spiced poached pear which pair perfectly with delicate and sweet strawberries and rich cream.
On the Cocktail side of things - Daniel is adding in a hint of bitterness in the form of an Americano - a blend of Campari, Sweet Vermouth and topped with soda - this simple serve will bring complexity and bitterness to refresh your palate. Add in a touch of rose syrup to elevate the floral notes of strawberries and garnish with petals for the ultimate sweet treat.
A Non-Alcoholic treat can be created by taking a classic drink and adding a twist. Wayne recommends making a Basil Infused Lemonade which Kauai make with a dash of Maple Syrup to balance the combinations. The Basil complements the strawberry and adds subtle savoury notes, while the tartness of the lemon cuts through the decadence of the rich cream!
Eden Cinderella’s Slipper - Cider is Wine
Asparagus
Nature’s aphrodisiac comes in the form of sweet green spears of Asparagus that can be served in a multitude of ways - however you are choosing to serve them, pair them with these delicious drinks.
Seifried Estate Aotea Sauvignon Blanc from the Nelson region of New Zealand is the choice Lukasz recommends. Grown on volcanic rock, this pure and zesty wine is bursting with pronounced nettle, grape juice and citrus flavours that will dance on your palate without overpowering the green, vegetal flavour of asparagus.
A Golden Sheep Ale is the perfect addition to griddles asparagus. It’s a citrus - mainly orange zest - flagship Golden Ale that adds a spring zing and spike to this dish whilst the malt and touch of Demerara sugar perfectly contrasts against the smoky charred characters of the asparagus.
On the cider side - this Eden Cinderellas Slipper 2016 is rich aged and developed to provide a bold natural wine profile with strong aromatics of honeycomb, white spring flowers with ripe acidity and a long dry finish that pairs perfectly with the pungent and aromatic vegetable.
Daniel’s cocktail pairing uses the earthy and bitter asparagus and matches it with the most famous brunch cocktail - The Bloody Mary. Rich tomato juice, spicy cracked pepper and a dash of a bold red or maybe some sherry. Vegetal and savoury, Bloody Mary’s compliment the earthy and bitter flavours - you can even sub-out the traditional celery for a unique asparagus garnish!
Our Non-Alcoholic cocktail comes in the form of an All The Greens Smoothie from Kauai’s. Packed with Pineapple, Freshly Pressed Apple Juice and Plant-based Proteins - Kale, Baby Spinach, Chia Seeds and Hemp this smoothie balances the sweetness and tartness to make sure it cuts through the rich dish asparagus normally accompanies.