You know the rest of that line, right? Well, it's with some small amount of sadness that I am saying that about this blog: It must come to an end. I've had a terrific time writing it, but we've decided that in the end it's a bit strange, for a magazine that's all about bringing together food and wine, to have separate blogs on those topics.
So, from here on out, any wine blogging that I (and Megan Krigbaum, Kristin Donnelly, and various other stalwart folks) do will instead appear in F&W's primary blog, Mouthing Off. No less wine coverage, just a different venue. See you there.
When a friend invited me to a five-course, whiskey-paired dinner at Eleven Madison Park last Wednesday, I hesitated before accepting. I’ve been to plenty of wine- and beer-paired dinners, but sipping whiskey through a meal sounded a little intense. If anyone could pull it off, though, it would certainly be genius chef Daniel Humm. And the whiskeys around which he created the menu weren’t just any whiskeys. We were being treated to six limited-edition Balvenie 17-year-old single-malt scotch whiskeys, including the 2001 Balvenie Islay Cask and the super-rare 2006 Balvenie New Wood. The pairing of the night: The 2007 Balvenie Sherry Cask matched with Humm’s black angus tenderloin with roasted summer beans. Most of these scotches are nearly impossible to find, but the newest limited-edition release, the Balvenie Madeira Cask, will be in stores in early October. This extraordinarily rich scotch, matured in oak and finished in casks that were used to make fortified Madeira, was the nightcap to our feast, with sweet vanilla-oak notes that gave way to spices and dried fruit and a seemingly never-ending finish.
© William Grant & Sons
The Balvenie Madeira Cask 17-Year-Old