Some time ago I found the National Day Calendar that lists all the National Days celebrated in the USA. It has been a great source of inspiration.
There are daily celebrations and even National Week observations. The month of December is root vegetables and exotic fruits month as well as Bingo’s birthday month.
All these fun celebrations inspired me to look at whisky food pairings again. Things like Pastry Day made me wonder what bourbon will pair nicely with some pasty.
But the one National Day that had me most excited was National Pizza Day. One of my favourite foods paired with whisk(e)y. What can be more fun?
Pizza
The humble pizza has been around for ages. Various cultures produced flatbreads with toppings. The word pizza was first documented in AD997 in Italy and was probably focaccia with toppings. The modern version that we all know and love developed in Naples. Tomato was added to the yeast-based flatbread, and the dish gained popularity.
Purists consider only two types of pizza’s – authentic pizzas: the Marinara and the Margherita. However, there are hundreds of variations all over the world, with countries adding their local specialities.
In South Africa, you would find biltong (our version of jerky) on pizza. In India, you will find Paneer, and in Mexico, toppings include chorizo, chilli and jalapeño.
A whole topic on its own is the discussion about pineapple on pizza. But that opens up a whole other subject.
Also Read: How to make Sangria
How to pair whisky and pizza?
I did a few experiments and have come up with the following formula to help you navigate the perfect pizza and whisky pairing.
For me, traditionally pizza goes with red wine or beer. Yet, I found after testing a few combinations, pairing a pizza with whisky elevated the flavours of both the pizza and the whisky.
Best place to start is with pizza. Do you like the fruity Hawaiian with ham and pineapple or do you prefer the meatier pizzas? Are you a vegetarian that love fresh veggies smothered under cheese?
When you have chosen your favourite pizza, think about the whisky. When choosing a whisky to pair with pizza, it is easiest to think of the whisk(e)y in terms of its flavour characteristics. Is it sweet, spicy or peaty? Is it smoky or full of flowery citrus tones?
Whisky and Pizza Pairings. What works best?
Hawaiian Pizza and Bourbon Whiskey
Pineapple; the pizza topping that divides people. Should pineapple be on pizza? And finding a whiskey that can enhance the tropical notes while keeping the balance is key to a great pairing. For the most part, bourbon whiskies are known for notes of charred oak, vanilla and signature sweetness.
I found that bourbon whiskey and pizza paired brilliantly. The fruity Hawaiian pizza is perfectly complemented by the sweeter vanilla, toasted oak notes of bourbon.
I loved how the winter fruit and vanilla notes of the Woodford Reserve bourbon whiskey paired with the pizza. It made for a delicious tropical taste explosion.
Vegetarian Pizza and Blended Whisky
Topped with tomatoes, olives, green peppers or mushrooms a vegetarian pizza is delicate and requires a softer smoother dram. A big and bold peaty whisky will overwhelm the more delicate veggie notes.
However, you want something with enough body to stand up to oodles of cheese and to cut through the creaminess. I found that softer Speyside and Highland blends work well with a vegetarian pizza.
My favourite pairing was with the Hankey Bannister 12 yo whisky. The cheesy notes and tomato worked well with the oak and raisin notes of the Hankey. The pizza had not only the traditional tomato base but also fresh baby tomatoes that burst open when you bite.
This pizza paired nicely with the medium body of the Hankey Bannister and created a great balance. But a Ballantine’s Finest whisky or a Famous Grouse blended Scotch whisky will also do the trick.
Meat lovers pizza and Irish Whiskey
Known by many names, this pizza is topped with a variety of meat; smoky bacon, beef, chicken, ham or hot sausage. This meaty masterpiece calls for a big, bold dram. Something that will stand up to the smoky meat and rich cheese. I chose the Jameson Caskmates Stout Edition Irish whiskey.
The rich, bold beer and spicy flavours worked with the cheese and meat and balanced each other out. Other options that will work is a Talisker 10 yo single malt whisky or a bold Highland Park whisky release.
Whatever your favourite, does not matter. There are no rules. Experiment and see what works for you. Make a fun evening out of it. Grab your favourite pizza, pour a few drams and have fun. Once you’ve found a flavour combination that works for you, debut it at your next grown-up pizza party.
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