What drinks and food pairings with drinks have you discovered or been introduced to?
With food I would have to Sapporo and sushi works great. Also I need a really good dark stout like Guinness Extra Stout to par off a steak.
I recently just tried this one my self: Baileys and Amereto on the rocks for those of us with a serious sweet tooth.
What would you fuckers recommend?
King Fisher beer paired with spicy indian food.
Mojitos go very nicely with Thai dishes. If you find yourself in williambsburg check out Sea on N6th. Their mojitos come in pilsner glasses.
Red wine goes well with steak also, and I reccomend either a rioja or pinot noir. A good friend turned me onto rioja and it’s my favorite kind of red wine now.
stouts taste like ass
p.s. pabst blue ribbon and parliament cigs
p.p.s. mickeys and rap music
I definatly wanna try King Fisher but I really really really hate red wine. I mean alot. I’ve tried every single kind as well (my dad works in the returant biz). The only type of wine I like is sweet plum wine and pomagranet wine (only if its Armenian, the other ones taste really weird or bitter). Guess I should try and deal with the sweet tooth thing.
Wait are you a chink or an OTB communist?
God damn it fucking pick one.
I have found that Vodka goes good with everything, so does water.
For mixing drinks, we are constantly experimenting, yesterday we tried some vodka with milk and “ben&jerry’s” chocolate chip cocky ice cream, was good, not perfect but good.
What was good so far was vodka, instant ice tea, ice cubes and grape juice.
Vodka+ fruits (rest for min. 1 day) and sprinkling whine.
Also fruit, red whine some soda and a little vodka (sangria made by my Spanish room mates)
41(Spanish brand alcohol, don’t know if they have it in the US) and milk is a good mix.
I would say you just experiment, try something new every day and if you like something try to fine tune it.
Wray & Nephew Overproof Rum.
200 proof. It’s the pride of Jamaica.
Best mixed with Wray & Nephew Overproof Rum.
You are a sick sick sick sick sick bastard. I salute you.
Also to f4n… MILK? WTF!? Nigga are you trippin on crazy shit?
You, my padawan of drinking, have a lot to learn… if you are 21 I may invite you over and show you some of the dark secrets of heavy drinking.
you need to do some learnin about social cliques. my advice would be to get a couple 40s of mickey’s or steel reserve according to taste and make some black friends.
I drink OE.
In Brighton Beach (Little Russia aka the worlds asshole [trust me, 100x worse then Jersey]) all they ever do is Parliments. And the chink thing… cuz you’re a chink? Man I don’t fuckin know.
I will try Mickey’s though.
I am not Asian.
Mickey’s isn’t known for it’s flavor, it’s known for being a very cheap malt popular with gangsters and people who wish they were. It just happens to taste exactly good enough to get you drunk cheaply.
Yur one classy dood.
I was a hedonist in my former life. Give me the food, or the wine and I can probably come up with a match. Beer would be less specific but should still be in the ball park.
As for booze and mixer; single malt with a dash of distilled water, good vodka mixed with fresh squeezed ruby grapefruit juice over ice. Oh, and a good mojito. Everything else I pretty much drink as is.
I’m not surprised you don’t like red wine at your stage in life. I remember drinking Sutter Home white zinfandel (there’s a red zinfandel?) by the case in my early twenties. These days, I think of it as insipid, flabby grape juice pretty much unsuitable for anything except serving to rednecks living in a single wide. My taste for red progressed pretty much the same way.
I have very serious doubts about posting this link, but this is a cobwebsite a friend and I put together many years ago. Nothing has been done with it in oh, eight years or so and I’ve definitely improved my lifestyle immensely since those days.
White tea goes with anything.
The couple of white teas I’ve had were very nice. A little light for my taste but still enjoyable. My current tea of choice is Oolong that’s towards the green end of the spectrum.
Yeah the one I got was from 1999, a very good year in Germany and it was from the best vineyard in my region. I had roasted venison with ?cowberrys/mountain cranberry?, a nest of potato crust and for dessert vanilla champaign cream.
I for myself are not that big of a wine fan (my family is), I like a “good” wine, every now and then, but I mainly use “cheap” wine for cooking purposes.
JP,
Rioja is a region in Spain. What you’re drinking is probably either a straight Tempranillo or a blend comprised mostly of Tempranillo with some Garnacha (Grenache), Merlot, and/or Shiraz (Syrah) thrown in. I agree that this is one of the better values in red wine currently available.
I bet you would also like Argentinian Malbec if you like Tempranillo and Pinot Noir. Give one a try and let me know what you think.
Squerli,
I like to pair spicy food and pizza with a hoppy Pilsner, like Victory’s Prima Pilsner or Pilsner Urquell, and I like to pair fatty foods like cheeses with Pale Ales. I am a firm believer in food and beer pairing far better than food and wine.
The very awesomest and my favorite all time is a smoky Porter with barbecued ribs or chicken.
Any specific beer you would suggest for patsa or sushi?
Mexican Cerveza, either Corona or Sol with lime goes GREAT with oysters, grilled or raw.
New Belgium’s 1554 Black Ale is fucking awesome on its own, but it goes especially great with a nice piece of slo-cooked brisket.
That’s odd. Because they sell quite a few varieties of wine here in the city with Rioja written on the label where one would see categories like Pinot Noir or Merlot. But thanks for the correction, as I am new to this and still firmly in the “Does it taste good?” group of wine drinkers.
I love malbec. As actually find myself consistently enjoying wines from Argentina.
I love Porter. Especially because they can run the gamet from smoky to sweet. There’s a Stumptown porter that I had in Portland that I loved and it went very well with meat sandwhiches and other heavy foods.