Whiskey's Wine Counterparts

In last week’s blog I provided a short introduction to the wonderful world of whiskey, or whisky depending on your spelling preference! This week I’ll talk about the similarities in style between different whiskies and wines, and provide my recommendations for the best scotch, bourbon, and rye whiskies!

You might be surprised to learn that whiskey and wine actually have a few things in common. For one, both start out using the same process of fermentation to transform sugar into alcohol, although that’s where the production similarities end. Second, while some argue that the notion of terroir (the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character) applies only to wine due to the distillation process used to create spirits, I have tasted a number of whiskeys that I would argue definitely take on a sense of place similar to wine. A perfect example is the smoky, earthy flavors in Scottish whiskeys courtesy of the burned local peat used to impart flavor into the malted barley used to make Scotch whiskey. That said, it is absolutely true that the distillation process eliminates almost all terroir-driven flavors one might find in the original mash for whiskeys.

In the end though, I find the most interesting thing about whiskey and wine is that the descriptors used by aficionados to characterize what they smell and taste when sipping these libations can be remarkably similar regardless of the fundamental differences between the two. Which led me to consider which particular whiskies might have natural wine counterparts due to stylistic similarities. I focused my investigation on the three styles of whiskey I drink the most and know the best: Scotch whiskey (made from malted barley), along with two of the most popular styles of American whiskey – bourbon whiskey (made with at least 41% corn) and rye whiskey (made with at least 51% rye grain).

First up is Scotch whiskey, which is known and treasured for its smoky, earthy flavors courtesy of the burnt peat used in the fermentation process. Other descriptors include light spice and fruit. The wines that have similar characteristics include red Burgundy (French Pinot Noir), Syrah grown in the Northern Rhone region of France, Pinotage from South Africa, and Carménère from Chile. Aging wine in toasted oak barrels can definitely impart smoky flavors into a wine, while the soils in each of these regions tend to produce wines that can be more earthy than fruity in character. These whiskeys and wines are perfect matches for grilled meats like lamb and steak. As far as specific Scotch whiskeys go, I enjoy Highland Park 12-year Viking Honour ($60), Glenlivet 12-year ($37), and the Johnny Walker Blue Label ($80) Scotch whiskeys.

Next up is American bourbon whiskey. The flavor profile for these whiskeys is typically described as burnt caramel, oak, vanilla, fruit, and honey. There’s an underlying sweetness and smoothness to bourbon whiskey as well. The wines that have similar characteristics include oaked Chardonnays (especially those from Napa Valley), along with Napa Cabernet Sauvignon. Extended aging in oak barrels brings the caramel, vanilla, and oak front and center for Napa Chardonnays, while the oak, vanilla, and bright red and black fruit typical for oak barrel-aged Napa Cabernet Sauvignon provide a nice wine counterpart to bourbon whiskies. Great pairings include grilled ribeye, risotto with shrimp or scallops, or other dishes with rich and bold sauces. My favorite bourbons include Blanton’s Single Barrel Bourbon ($70), Elijah Craig Bourbon ($27), New Riff Single Barrel Bourbon ($45), and Hirsch The Horizon Straight Bourbon ($40).

Lastly, we have American rye whiskey. The flavor profile of rye whiskey is typically described as peppery and spicy, with a subtle sweetness on the finish. The wines that often have these same general characteristics include Australian Shiraz (also known as Syrah), Zinfandel, Petit Syrah, and Malbec. Each of these wines typically show notes of black pepper, nutmeg, cinnamon, clove, and other baking spices along with soft black and blue berry flavors. Great food pairings for these wines and rye whiskeys include BBQ dishes like pulled pork, beef brisket, and baby back ribs slathered in a sweet and spicy BBQ sauce, or bacon-cheeseburgers cooked on the grill. My favorite rye whiskeys that I have tasted to date include Sagamore Spirit Rye Whiskey ($33), New Riff Single Barrel Straight Rye Whiskey ($57), and Michter’s Straight Rye Whiskey ($46).

So next time you order a nice NY strip steak at a restaurant, or you are smoking some meaty ribs at home, try reaching for a whiskey along with one of their counterpart wines to enjoy with it – I think you will be pleasantly surprised with how well both of them work!