Foods mead is clearly a better complement to than any other alcoholic beverage.

[Smarrikåka]

Just wondering what ideas people might have regarding this. I'm mostly talking about things where other stuff just doesn't work, but where mead would work fairly well.

Some examples that I believe to be true:
Pancakes
Pies
Most any baked goodies

 

[akueck]

Re: Foods mead is clearly a better complement to than any other alcoholic bevera

"They" say that gewurztraminer wine is a good compliment to spicy food (esp asian e.g. thai, korean) due to its light, spicy, floral flavors. Having tried this combination, I'm not totally convinced. At the same time, though, I'd have a hard time pairing most drinks with spicy food. Mead, though, I've never tried in this capacity. Worth a shot...

 

[Oskaar]

Re: Foods mead is clearly a better complement to than any other alcoholic bevera

Hey Akeuck,

Was that an American Gewurz or Alsatian Gewurz that you tried with the spicy food. American Gewurztraminers tend to run on the sweet/floral side without the mineralic and bracing acidity of their Alsatian cousins.

Generally I've found that I like the Weinbach and Zind-Humbrecht as they both have that nice lychee, rose and baking spice in the nose that are signature Gewurz aromas. They're very dry, but the up front frutiness really belies the dryness.

Give 'em a shot.

Oskaar

 

[akueck]

Re: Foods mead is clearly a better complement to than any other alcoholic bevera

I want to say I've tried both, but it's been awhile since I've tried that combo and I don't quite remember. I do like the Alsace gewurz's better--it's almost impossible (for me) to find an American one with strong lychee aroma. (And the Alsatian bottles are just fun shaped.) I will give it another shot--for experiment's sake, of course. :drunken_smilie:

 

[lostnbronx]

Re: Foods mead is clearly a better complement to than any other alcoholic bevera

Indian food is said to be an excellent pair with dry to semi-dry show meads. I believe Ken Schramm has stated this on occasion, among others. I've never had a show mead handy to try with Indian, but I have had spiced mels -- mostly semi-sweet -- and they were a wonderful accompaniment.

Moderately hot curried vegetables with paneer, basmati rice, parata bread with chutney, yogurt on the side, and a mel or metheglyn heavy on the ginger or cinnamon? Oh, man...!

Now that's good eats!

-David

 

[Miriam]

Re: Foods mead is clearly a better complement to than any other alcoholic bevera

David, yes, that makes sense. You're inspiring me to get out my Indian cookbook (it's little more than a pamphlet) and work out a spicy cauliflower curry over pilaf, with some sort of raita on the side. Small samosas...umm, potatoes and peas as filling, nothing too startling. Normally I would pair such food with ice-cold beer, but I think it would be set off by a cold peach melomel, lightly oaked and just off-dry, which has come ready to drink.

I do maintain that JAO melomel goes with any dish cooked with fruit: duck l'orange, chicken with pears, those Moroccan tajines cooked with dates or prunes - and, oops, forgot you're a vegetarian - even simply brown bread and cheese with apple and walnut chutney on the side (or a noodle kugel studded with apple slices and sauteed onions, more savory than sweet).

I think that mead is a great partner for the urge to cook.

Miriam

 

[Smarrikåka]

I tried drinking mead to pancakes today, but it wasn't such a big hit. I think it'd have to be a very very sweet mead to work.

Moderately hot curried vegetables with paneer, basmati rice, parata bread with chutney, yogurt on the side, and a mel or metheglyn heavy on the ginger or cinnamon? Oh, man...!

That sounds great.