Is there a guide for what mead to drink with your meal like with wine? I cannot remember what the guideline on wine is, but I was wondering if mead had something similar. Me, I do not care honestly. I will drink whatever I am in the mood for. Guidelines and traditions be tossed.
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- Thread starter Sparked_Tiger
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The Art of Mead Tasting and Food Pairing, by Chrissie Zaerpoor, 2017
The Art of Mead Tasting and Food Pairing: Chrissie Manion Zaerpoor: 9780578188959: Amazon.com: Books
The Art of Mead Tasting and Food Pairing [Chrissie Manion Zaerpoor] on Amazon.com. *FREE* shipping on qualifying offers. The Art of Mead Tasting and Food Pairing
www.amazon.com
I'm all for the drink what you're in the mood for. Pairing is for people who have a palette way more sensitive than mine
. Drink what tastes good, enjoy life. Who cares what anybody thinks. 
I believe that the mead making has improved my palette. Doing traditional meads, we don't have much there to sift through with the taste buds. Every time we try a new ingredient we get to catalog that taste.I'm all for the drink what you're in the mood for. Pairing is for people who have a palette way more sensitive than mine
I'll tell you that I was quickly able to pick up some fusel alcohol odor at a winery, even if it didn't have that taste
. That certainly could have used some more time over oak.
Traditional meads ought to be drank as an aperitif. Besides that, it‘s beyond me. Maybe because of mead, we have gotten into the habit of having our wine or mead first and winding down before dinner. Once I’ve had a bite to eat, all I want is water. I never have any alcohol with or after dinner. Thats just me; I’m unusual.
I'd also recommend Chrissie Zaepoor's The Art of Mead Tasting and Food Pairing but if you don't have a copy available, there are a lot of links that will turn up with with a search. Try mead & "food pairing."
Developing a good and reliable means of pairing mead with food can be fun, but is also important in helping establish mead as a beverage of choice. Winemaking in the US was poor until winemakers learned to craft wines that paired well with a meal. Once that happened, US wines attained world class status.
Developing a good and reliable means of pairing mead with food can be fun, but is also important in helping establish mead as a beverage of choice. Winemaking in the US was poor until winemakers learned to craft wines that paired well with a meal. Once that happened, US wines attained world class status.
It depends a lot on the style of mead. We generally recommend that our clients drink traditional meads as either an aperitif (with a cheese tray or charcuterie) or as a digestive. Thats not to say traditional meads wont pair well with white meat, fish or sushi but the honey used would play a deciding factor as would the fruits used in a melomel. There is absolutly nothing wrong with drinking what you feel when you feel, but you should be aware that certain pairings will enhance flavors.
A session style mead would drink well any time your thirsty
A session style mead would drink well any time your thirsty
