Wine & spirits · Recommendations

Recommendations from ’t Bockje

Below are the pairings we recommend in Bathmen: six series of forty-five. Wine with a dish, beer with a dish, whiskies alongside a cigar, and more recently also port, sherry and jenever for the table. Every recommendation points to a bottle that is on the shelf here.

Wine and food Beer and food Whisky and cigar

Per bottle

A recommendation of its own with every bottle

Every bottle in the shop has a recommendation of its own: wine, beer, whisky, gin, liqueur, port, alcohol-free and more. With a dish, a cheese and something to start or a dessert, and for every dish the shopping list and the preparation.

Wine by the bottle Beer by the bottle Spirits, liqueur and more by the bottle

Wine

Wine and food

A good pairing works both ways: the dish rounds out the wine, the wine lightens the dish. Acidity cuts through fat and cream, so the second bite tastes like the first. Tannin binds to the protein in red meat and loses its roughness there; residual sugar softens the sharpness of pepper and chilli. Finally, weigh weight against weight, otherwise one pushes the other away.

Warm goat's cheese salad with TOMTIT Sauvignon Blanc Marlborough

Roasted goat cheese with walnut and honey; the high acidity of sauvignon blanc runs parallel with the sour note of the cheese.

To the bottle TOMTIT Sauvignon Blanc Marlborough To the recommendation Warm goat cheese salad with TOMTIT Sauvignon Blanc Marlborough

Thai green curry with Markus Molitor Haus Klosterberg Riesling Feinherb

Green curry with chicken and coconut milk; the residual sugar tempers the heat and ten percent by volume does not fan it.

To the bottle Markus Molitor Haus Klosterberg Riesling Feinherb To the recommendation Thai green curry with Markus Molitor Haus Klosterberg Riesling Feinherb

Wiener schnitzel with Weinzierl Grüner Veltliner

Veal schnitzel with potato salad; the firm acidity cuts the butter and the little pepper note of the grape follows the pepper on the meat.

To the bottle Weinzierl Grüner Veltliner To the recommendation Wiener schnitzel with Weinzierl Grüner Veltliner

Grilled sardines with Anselmo Mendes Alvarinho Contacto Vinho Verde

Grilled sardines with lemon; the acidity of the alvarinho cuts through the fatty fish and the salt makes the wine fuller.

To the bottle Anselmo Mendes Alvarinho Contacto Vinho Verde To the recommendation Grilled sardines with Anselmo Mendes Alvarinho Contacto Vinho Verde

Tagliatelle al ragù with Castello di Gabbiano Chianti DOCG

Beef ragù over fresh tagliatelle; sangiovese has enough acidity to handle the acidity of the tomato.

To the bottle Castello di Gabbiano Chianti DOCG Go to the recommendation Tagliatelle al ragù with Castello di Gabbiano Chianti DOCG

Roast leg of lamb with Montecillo Rioja Reserva

Leg of lamb with garlic and rosemary; the tannin binds to the protein of the lamb and the cask-aged wood follows the browned crust.

To the bottle Montecillo Rioja Reserva To the recommendation Oven-roasted leg of lamb with Montecillo Rioja Reserva

Grilled entrecôte with Phebus Gran Reservado Malbec Mendoza

Entrecôte with chimichurri; the malbec has enough body for the acidity of the vinegar and tannin for the fat of the meat.

To the bottle Phebus Gran Reservado Malbec Mendoza To the recommendation Grilled entrecôte with Phebus Gran Reservado Malbec Mendoza

Stuffed peppers with Tarapacá Reserva Carmenère

Peppers stuffed with minced meat and rice; carmenère brings a green pepper tone of its own that picks up the dish.

Go to the bottle Tarapacá Reserva Carmenère To the recommendation Stuffed peppers with Tarapacá Reserva Carmenère

Oven-baked spare ribs with L’Avenir Horizon Pinotage

Spare ribs with a sweet barbecue sauce; soft tannin and ripe fruit stand up alongside that sweetness where an astringent wine would turn bitter.

To the bottle L’Avenir Horizon Pinotage To the recommendation Oven-baked spare ribs with L’Avenir Horizon Pinotage

Oven-baked ratatouille with AIX Rosé

Ratatouille with thyme and garlic; without fat and protein tannin has nothing to cling to, so a dry rosé does the work.

To the bottle AIX Rosé To the recommendation Oven-baked ratatouille with AIX Rosé

Grilled tuna steak with Villa Trasqua Rosato Toscana Trasole

Tuna with tomato, olive and capers; white falls away and tannin gets stuck on the iron note, so a rosato sits exactly in between.

To the bottle Villa Trasqua Rosato Toscana Trasole To the recommendation Grilled tuna steak with Villa Trasqua Rosato Toscana Trasole

Serrano ham croquettes with Vilarnau Cava Brut Reserva

Home-made ham croquettes; the carbonation scrubs away the frying fat and the salt of the ham softens the bitterness in the finish.

To the bottle Vilarnau Cava Brut Reserva To the recommendation Serrano ham croquettes with Vilarnau Cava Brut Reserva

Pan-fried scallops with Ayala Brut Majeur

Scallops in brown butter on cauliflower purée; acidity and carbonation clear away the butter and the yeast tone follows the nut.

To the bottle Ayala Brut Majeur To the recommendation Pan-fried scallops with Ayala Brut Majeur

Apple tarte tatin with Château Dereszla Szamorodni Tokaji

Upside-down apple tart with caramel; the wine is sweeter than the dessert and the acidity of furmint keeps the whole thing light.

To the bottle Château Dereszla Szamorodni Tokaji To the recommendation Apple tarte tatin with Château Dereszla Szamorodni Tokaji

Warm chocolate tart with Cavino Deus Mavrodaphne of Patra

Chocolate tart with sea salt; a sweet red wine with raisin and fig sits alongside cocoa where a white dessert wine would taste thin.

To the bottle Cavino Deus Mavrodaphne of Patra To the recommendation Warm chocolate cake with Cavino Deus Mavrodaphne of Patra

Roast beef from the oven with Chateau Balac Haut Medoc

Roast beef with potato gratin; the tannin of the Bordeaux binds to the protein of the meat and the acidity cuts through the cream.

To the bottle Chateau Balac Haut Medoc To the recommendation Oven-roasted roast beef with Chateau Balac Haut Medoc

Coq au vin with Domaine de Mauperthuis Bourgogne Pinot Noir

Chicken braised in red wine; pinot noir has little tannin and plenty of acidity, exactly what lean meat in a butter sauce calls for.

To the bottle Domaine de Mauperthuis Bourgogne Pinot Noir To the recommendation Coq au vin with Domaine de Mauperthuis Bourgogne Pinot Noir

Merguez and couscous with Ogier Côtes du Rhône Villages Plan de Dieu

Merguez on couscous with roasted vegetables; tannin clings to the lamb fat and the peppery syrah follows the cumin.

To the bottle Ogier Côtes du Rhône Villages Plan de Dieu To the recommendation Merguez and couscous with Ogier Côtes du Rhône Villages Plan de Dieu

Moroccan chicken tagine with Dopff au Moulin Gewurztraminer

Chicken tagine with apricot and cinnamon; gewürztraminer has little acidity and plenty of aroma and sits comfortably beside the warm spices.

Go to the bottle Dopff au Moulin Gewurztraminer To the recommendation Moroccan chicken tagine with Dopff au Moulin Gewurztraminer

Southern French fish soup with Lorgeril Les Mouettes Picpoul de Pinet

Fish soup with fennel, saffron and rouille; the high acidity of picpoul cuts through the oil, and without wood or tannin the fish stays whole.

To the bottle Lorgeril Les Mouettes Picpoul de Pinet To the recommendation South French fish soup with Lorgeril Les Mouettes Picpoul de Pinet

Crème brûlée with Prince de Saint Aubin Sauternes

Crème brûlée with vanilla; Sauternes is sweeter than the dessert and has enough acidity to cut through the cream fat.

To the bottle Prince de Saint Aubin Sauternes To the recommendation Crème brûlée with Prince de Saint Aubin Sauternes

Ossobuco with Farina Amarone Classico della Valpolicella

Veal shank with gremolata; amarone from dried grapes has the weight and tannin that two hours of braised meat and marrow call for.

To the bottle Farina Amarone Classico della Valpolicella To the recommendation Ossobuco with Farina Amarone Classico della Valpolicella

Polpette in tomato sauce with Poggio Le Volpi Tator Primitivo

Meatballs in tomato sauce; primitivo has the ripe fruit that can stand up to tomato acidity and soft tannins for the mince.

Go to the bottle Poggio Le Volpi Tator Primitivo To the recommendation Polpette in tomato sauce with Poggio Le Volpi Tator Primitivo

Spaghetti alle vongole with Farina Soave Classico

Spaghetti with clams; the salty edge of Soave reinforces the seawater from the shells and the acidity clears away the oil.

To the bottle Farina Soave Classico To the recommendation Spaghetti alle vongole with Farina Soave Classico

Arancini with Bellussi Prosecco Superiore Valdobbiadene DOCG

Deep-fried risotto balls with mozzarella; the bubbles lift the frying fat off the tongue and 11% vol. keeps the glass light.

To the bottle Bellussi Prosecco Superiore Valdobbiadene DOCG To the recommendation Arancini with Bellussi Prosecco Superiore Valdobbiadene DOCG

Peach panna cotta with Batasiolo Moscato d’Asti DOCG

Panna cotta with braised peach; the moscato smells of peach and apricot and at 5.5 percent by volume is light enough for after dinner.

To the bottle Batasiolo Moscato d’Asti DOCG To the recommendation Peach panna cotta with Batasiolo Moscato d’Asti DOCG

Gambas al ajillo with Benito Santos Albariño

Prawns in hot garlic oil; the acidity of albariño cuts through the oil and the mineral finish follows the iodine of the shellfish.

To the bottle Benito Santos Albariño To the recommendation Gambas al ajillo with Benito Santos Albariño

Chorizo and chickpea stew with Principe de Viana Garnacha

Stew of chorizo and chickpeas; the soft tannin of garnacha takes hold of the sausage fat and the peppery note follows the smoked paprika.

To the bottle Principe de Viana Garnacha To the recommendation Stew of chorizo and chickpeas with Principe de Viana Garnacha

Chicken and prawn paella with Condesa de Leganza Rosado Selección de Familia

Paella with chicken and prawns; rosé has the red fruit for the meat and no tannin that gets tangled up with shellfish.

To the bottle Condesa de Leganza Rosado Selección de Familia To the recommendation Paella with chicken and prawns with Condesa de Leganza Rosado Selección de Familia

Bacalhau à Brás with Quinta de Chocapalha Arinto

Salted cod with potato and egg; arinto holds on to its acidity and has no oak that lies over the salty fish.

To the bottle Quinta de Chocapalha Arinto To the recommendation Bacalhau à Brás with Quinta de Chocapalha Arinto

Braised beef cheeks with Prazo de Roriz Douro

Beef cheeks braised for three hours; the firm tannin of Douro grapes cuts through the gelatinous layer of the braising sauce.

To the bottle Prazo de Roriz Douro To the recommendation Braised beef cheeks with Prazo de Roriz Douro

Beef goulash with Ellermann-Spiegel Dornfelder Trocken

Goulash with plenty of onion and paprika; dornfelder is deep in colour but soft in tannin, and that does not clash with paprika and sour cream.

To the bottle Ellermann-Spiegel Dornfelder Trocken To the recommendation Beef goulash with Ellermann-Spiegel Dornfelder Trocken

White asparagus with Ellermann-Spiegel Grauburgunder Trocken

White asparagus with ham, egg and butter; grauburgunder is round enough for the bitter note of asparagus and fresh enough for the butter.

To the bottle Ellermann-Spiegel Grauburgunder Trocken To the recommendation White asparagus with Ellermann-Spiegel Grauburgunder Trocken

Pan-fried trout with Apostelhoeve Cuvée XII

Trout with brown butter and almond; a northern wine with firm acidity and little alcohol lets the fish take the lead.

To the bottle Apostelhoeve Cuvée XII To the recommendation Pan-fried trout with Apostelhoeve Cuvée XII

Cod loin with Boscowa Solaris

Cod with mustard cream sauce; Solaris has the body to stand alongside a creamy sauce and enough acidity to cut through it.

To the bottle Boscowa Solaris Go to the recommendation Cod loin with Boscowa Solaris

Sauerkraut stamppot with Boscowa Johanniter

Sauerkraut stamppot with bacon and smoked sausage; only a wine with as much acidity as the sauerkraut stays standing alongside it.

To the bottle Boscowa Johanniter To the recommendation Sauerkraut stamppot with Boscowa Johanniter

Chili con carne with Yalumba Samuel’s Collection Shiraz

Chili con carne with a piece of dark chocolate; the ripe fruit of shiraz tames the heat and the aniseed and cocoa tones follow the pan.

To the bottle Yalumba Samuel’s Collection Shiraz To the recommendation Chili con carne with Yalumba Samuel’s Collection Shiraz

Chicken ragout in puff pastry with Yalumba The Y Series Chardonnay

Creamy chicken ragout in puff pastry; chardonnay has the volume of the sauce and enough acidity to cut through cream and butter.

Go to the bottle Yalumba The Y Series Chardonnay To the recommendation Chicken ragout in puff pastry with Yalumba The Y Series Chardonnay

Meatloaf with Kendall Jackson Vintner’s Reserve Cabernet Sauvignon

Meatloaf with bacon and tomato glaze; the firm tannin of cabernet sauvignon finds in minced meat, egg and bacon exactly what it needs.

Go to the bottle Kendall Jackson Vintner’s Reserve Cabernet Sauvignon To the recommendation Meatloaf with Kendall Jackson Vintner’s Reserve Cabernet Sauvignon

Ceviche of sea bass with Santa Rita Floresta Field Blend Blanco

Sea bass ceviche in lime juice; only a wine with equally high acidity holds its own alongside it, and the skin fermentation gives it grip.

To the bottle Santa Rita Floresta Field Blend Blanco To the recommendation Sea bass ceviche with Santa Rita Floresta Field Blend Blanco

Fried calamari with Phebus Torrontés Mendoza

Deep-fried squid rings with aioli; the acidity clears the frying fat and the floral scent of torrontés complements the mild squid.

To the bottle Phebus Torrontés Mendoza To the recommendation Fried calamari with Phebus Torrontés Mendoza

Pumpkin soup with Boschendal 1685 Chenin Blanc

Roasted pumpkin soup with ginger and coconut; chenin blanc has ripe fruit against the sweetness and acidity against the coconut milk.

To the bottle Boschendal 1685 Chenin Blanc To the recommendation Pumpkin soup with Boschendal 1685 Chenin Blanc

Duck breast with Nautilus Pinot Noir

Duck breast with cherry sauce; pinot noir has fine tannins for the duck fat and the same dark cherry fruit as the sauce.

To the bottle Nautilus Pinot Noir To the recommendation Duck breast with Nautilus Pinot Noir

Moussaka with Cavino Nemea Agiorgitiko Red

Moussaka with aubergine and béchamel; agiorgitiko has enough tannin for all that fat, but is too soft to disturb the cinnamon.

To the bottle Cavino Nemea Agiorgitiko Red To the recommendation Moussaka with Cavino Nemea Agiorgitiko Red

Fish and chips with Hambledon Vineyard Classic Cuvée Brut

Fish and chips with pea purée; carbonation lifts the frying fat away, and English sparkling wine has the highest acidity for the job.

To the bottle Hambledon Vineyard Classic Cuvée Brut To the recommendation Fish and chips with Hambledon Vineyard Classic Cuvée Brut

All 45 wine recommendations

Beer

Beer and food

Beer and food complement each other in two ways. Carbonation and hop bitterness wash away frying fat, so the next bite arrives sharp again; the acidity of gueuze does for oily fish what a wedge of lemon does. Roasted malt, on the other hand, stands next to a grilled crust and reinforces it, and residual sugar in a tripel or quadrupel softens the bite.

Gyoza with Asahi Super Dry

Fried dough parcels with minced pork and cabbage; the carbonation of a dry pils washes the frying fat away.

To the bottle Asahi Super Dry To the recommendation Gyoza with Asahi Super Dry

Mussels with Vedett Extra White

Mussels with leek and witbier from the pan; the low bitterness of witbier lets the saltiness stand.

To the bottle Vedett Extra White To the recommendation Mussels with Vedett Extra White

Roasting sausage with Weihenstephaner Hefe Weissbier

Bratwurst with lukewarm potato salad; the high carbonation of a weizen lifts the fat off the tongue.

To the bottle Weihenstephaner Hefe Weissbier To the recommendation Pan-fried sausage with Weihenstephaner Hefe Weissbier

Chicken thigh fillet with Brouwerij ’t IJ Blondie

Chicken thigh with lemon and rosemary from the oven; hop bitterness clears the fat from the browned skin.

To the bottle Brouwerij ’t IJ Blondie blond bier To the recommendation Chicken thigh fillet with Brouwerij ’t IJ Blondie

Oven-baked chicory with Wilderen Tripel Kanunnik

Chicory with ham and cheese under a thick sauce; the carbonation of a tripel cuts right through it.

To the bottle Wilderen Tripel Kanunnik Go to the recommendation Baked chicory with Wilderen Tripel Kanunnik

Hachee with Brouwerij Avereest Vol Bloed

Beef simmered for hours with onion and vinegar; the dark malt of a dubbel melds with the gravy.

Go to the bottle Brouwerij Avereest Vol Bloed To the recommendation Hachee with Brouwerij Avereest Vol Bloed

Tarte tatin with La Trappe Trappist Quadrupel

Upside-down apple tart with caramel; with a dessert the beer must be sweeter than the dish.

To the bottle La Trappe Trappist Quadrupel To the recommendation Tarte tatin with La Trappe Trappist Quadrupel

Hamburger with Brewdog Punk IPA

Hamburger with mature cheddar and fried onion; the bitterness of an IPA clears away fat and salt at the same time.

To the bottle Brewdog Punk IPA To the recommendation Hamburger with Brewdog Punk IPA

Stuffed portobello with Jopen Let’s Get Stout

Portobello with spinach and cheese; roasted malt builds a bridge to the gratinated top.

To the bottle Jopen Chapter 4 Let’s Get Stout Dry Stout To the recommendation Stuffed portobello with Jopen Let’s Get Stout

Chocolate mousse with Põhjala Must Kuld Porter

Chocolate mousse with sea salt; cocoa and roasted malt are roasted in the same direction.

To the bottle Põhjala Must Kuld Porter To the recommendation Chocolate mousse with Põhjala Must Kuld Porter

Smoked salmon on toast with Boon Geuze Mariage Parfait

Toast with smoked salmon and horseradish; the acidity of an old gueuze does what a wedge of lemon does.

To the bottle Boon Geuze Mariage Parfait To the recommendation Smoked salmon on toast with Boon Geuze Mariage Parfait

Pork tenderloin with Gebrouwen door Vrouwen Pomme Saison

Pork tenderloin with apple and mustard sauce; a dry saison repeats the acidity of the apple in the glass.

To the bottle Gebrouwen door Vrouwen Pomme Saison To the recommendation Pork tenderloin with Gebrouwen door Vrouwen Pomme Saison

Thai green curry with Lowlander 0.00% Wit

Green curry with chicken and coconut milk; without alcohol the heat of the pepper comes back less sharply.

To the bottle Lowlander 0.00% Wit To the recommendation Thai green curry with Lowlander 0.00% Wit

Pea soup with Texels Skuumkoppe

Pea soup with smoked sausage; the roasted malt of a dark beer runs in the same direction as the smoke.

To the bottle Texels Skuumkoppe To the recommendation Pea soup with Texels Skuumkoppe

Quiche Lorraine with La Goudale Ambrée

Savoury pie with bacon and cheese; caramel malt echoes the baked crust and the rendered bacon.

To the bottle La Goudale Ambrée To the recommendation Quiche lorraine with La Goudale Ambrée

Bitterballen with Budels Pilsner

Bitterballen straight from the fryer with coarse mustard; the carbonation of a dry pilsner washes the frying fat away again at once.

To the bottle Budels Pilsner Go to the recommendation Bitterballen with Budels Pilsner

Pizza margherita with Peroni Nastro Azzurro

Pizza margherita straight from the hot oven; the hop bitterness of a pilsner keeps the sweetness of the reduced tomato in check.

To the bottle Peroni Nastro Azzurro Go to the recommendation Pizza margherita with Peroni Nastro Azzurro

Prawns in garlic oil with San Miguel

Prawns in hot garlic oil; a cold, dry pils softens the heat and lifts the oil from the palate.

To the bottle San Miguel To the recommendation Gambas in garlic oil with San Miguel

Fried calamari with Gulpener Korenwolf

Crispy squid rings with lemon mayonnaise; wheat beer has little bitterness and does what the lemon wedge does.

To the bottle Gulpener Korenwolf Go to the recommendation Fried calamari with Gulpener Korenwolf

Chicken satay with Affligem Belgisch Wit

Chicken satay with peanut sauce; a light wheat beer washes the fat from the peanut away without stacking sweet on sweet.

To the bottle Affligem Belgisch Wit To the recommendation Chicken satay with Affligem Belgisch Wit

Weisswurst with Franziskaner Hefe Weissbier

Weisswurst with sweet mustard; the high carbonation of a weizen lifts the fat of the veal sausage off the tongue.

To the bottle Franziskaner Hefe Weissbier To the recommendation Weisswurst with Franziskaner Hefe Weissbier

Oven-baked spare ribs with Sion Dunkel Weizen

Spare ribs with a caramelised glaze; the dark malt of a dunkelweizen matches that crust.

To the bottle Sion Dunkel Weizen To the recommendation Oven-baked spareribs with Sion Dunkel Weizen

Vol-au-vent with Chimay Tripel Cinq Cents Wit

Vol-au-vents with chicken ragout; carbonation and eight percent alcohol by volume together cut through cream and butter.

To the bottle Chimay Tripel Cinq Cents Wit To the recommendation Vol-au-vent with Chimay Tripel Cinq Cents Wit

Cheese fondue with Gouden Carolus Tripel

Cheese fondue of Gruyère and Emmentaler; a tripel dissolves the cheese fat where a light beer leaves it be.

To the bottle Gouden Carolus Tripel To the recommendation Cheese fondue with Gouden Carolus Tripel

Roasted cauliflower with Brouwerij Avereest Dikke Bolle Tripel

Oven-roasted cauliflower with brown butter; the full malt of a tripel suits that roasted, nutty side.

To the bottle Brouwerij Avereest Dikke Bolle Tripel To the recommendation Roasted cauliflower with Brouwerij Avereest Dikke Bolle Tripel

Red cabbage stamppot with Brugse Zot Dubbel

Red cabbage stamppot with smoked sausage; the residual sugar of a dubbel catches the acidity of the vinegar.

To the bottle Brugse Zot Dubbel To the recommendation Red cabbage stamppot with Brugse Zot Dubbel

Moussaka with Chimay Premiere Rood

Moussaka with aubergine and minced lamb; caramel and dried fruit from a dubbel go with the cinnamon in the sauce.

To the bottle Chimay Premiere Rood To the recommendation Moussaka with Chimay Premiere Rood

Venison stew with Berne Abdijbier Abt Generaal Quadrupel

Venison stew with juniper berries and plums; the residual sugar of a quadrupel holds its own next to game.

To the bottle Berne Abdijbier Abt Generaal Quadrupel To the recommendation Venison stew with Berne Abdijbier Abt Generaal Quadrupel

Roast leg of lamb with ’t Zwarte Schoap Het Lam Oaked Quadrupel

Leg of lamb with garlic and rosemary; the alcohol of a quadrupel cuts through the fat of the lamb.

Go to the bottle ’t Zwarte Schoap Het Lam Oaked Quadrupel To the recommendation Oven-roasted leg of lamb with ’t Zwarte Schoap Het Lam Oaked Quadrupel

Whole oven-roasted chicken with Durs Ernems Mokkel Saison

Whole chicken with lemon and thyme; the carbonation of a dry saison clears the roasted skin again.

To the bottle Durs Ernems Mokkel Saison To the recommendation Whole oven-roasted chicken with Durs Ernems Mokkel Saison

Couscous salad with Bird Brewery X Gulpener Gulpse Wulp Petit Saison

Couscous salad with grilled courgette; a light saison stays fresh enough not to overpower a salad.

To the bottle Bird Brewery X Gulpener Gulpse Wulp Petit Saison To the recommendation Couscous salad with Bird Brewery X Gulpener Gulpse Wulp Petit Saison

Buffalo wings with Brouwerij ’t IJ IPA

Chicken wings with buffalo sauce and blue cheese dip; the hop bitterness of an IPA holds its own next to that sharpness.

To the bottle Brouwerij ’t IJ IPA To the recommendation Buffalo wings with Brouwerij ’t IJ IPA

Tacos with Jopen Chapter 1 Instant Krush Westcoast IPA

Tacos with spiced minced beef; the citrus notes of a west coast IPA run level with the lime.

To the bottle Jopen Chapter 1 Instant Krush Westcoast IPA To the recommendation Tacos with Jopen Chapter 1 Instant Krush Westcoast IPA

Oven-baked nachos with Brouwerij Chamaven Grijp IPA

Nachos with cheddar and jalapeño; an IPA of five percent clears the cheese layer without stoking the heat of the pepper.

To the bottle Brouwerij Chamaven Grijp IPA To the recommendation Oven-baked nachos with Brouwerij Chamaven Grijp IPA

Chili con carne with Guinness Original Extra Stout

Chili con carne with dark chocolate; the roasted barley of a stout runs in parallel with that char.

To the bottle Guinness Original Extra Stout To the recommendation Chili con carne with Guinness Original Extra Stout

Tiramisu with Brouwerij De Snor Stoute Snor

Tiramisu with coffee and cocoa; the roasted malt of a stout builds a bridge to it.

Go to the bottle Brouwerij De Snor Stoute Snor To the recommendation Tiramisu with Brouwerij De Snor Stoute Snor

Grilled rib-eye with Brouwerij Eleven Dikke Jozef

Rib-eye with a dark crust; the roasted malt of a porter recognises what happened in the pan.

To the bottle Brouwerij Eleven Dikke Jozef To the recommendation Grilled rib-eye with Brouwerij Eleven Dikke Jozef

Fish and chips with Rodenbach Grand Cru

Fish and chips from the chip shop; the acidity of a Flemish red-brown beer does what the vinegar on the chips does.

To the bottle Rodenbach Grand Cru Go to the recommendation Fish and chips with Rodenbach Grand Cru

Waffles with cherry compote and Lindemans Kriek

Waffles with cherry compote; the sourness of a kriek breaks open the sweetness of the compote and the whipped cream.

To the bottle Lindemans Kriek To the recommendation Waffles with cherry compote and Lindemans Kriek

Duck breast with stewed pears and Trappistes Rochefort 8

Duck breast with stewed pears; the dried fruit of a dark Trappist beer sits alongside the sweet pear.

To the bottle Trappistes Rochefort 8 To the recommendation Duck breast with stewed pears and Trappistes Rochefort 8

Chop with pan-fried apple and Hertog Jan Bockbier

Pork chop with fried apple; the dark malt of a bock beer matches the caramelised apple.

To the bottle Hertog Jan Bockbier To the recommendation Pork chop with fried apple and Hertog Jan Bockbier

Falafel with Brouwerij ’t IJ Free IPA

Falafel with hummus and flatbread; an alcohol-free IPA cuts through the frying fat and the tahini with hops and carbonation.

To the bottle Brouwerij ’t Ij Free IPA alcoholvrij bier To the recommendation Falafel with Brouwerij ’t IJ Free IPA

Fried noodles with Brewdog Punk AF

Fried noodles with sambal; with no alcohol in the glass the heat of the sambal is not stoked any further.

To the bottle Brewdog Punk AF Alcohol-free beer To the recommendation Fried noodles with Brewdog Punk AF

Lasagne bolognese with Palm

Lasagne with slow-braised bolognese; the caramel of an amber beer sits alongside the reduced sauce.

To the bottle Palm To the recommendation Lasagne bolognese with Palm

Blue cheese with pear and Vos Don Aart Barley Wine

Blue cheese with pear and walnuts; the residual sugar of a barley wine catches the salt of the cheese.

Go to the bottle Vos Don Aart Barley Wine To the recommendation Blue cheese with pear and Vos Don Aart Barley Wine

All 45 beer recommendations

Whisky

Whisky and cigar

We supply the whisky, not the cigar; the combination works as soon as you choose both at equal strength. Smoke next to smoke adds up: a peated malt holds its own next to heavy tobacco, while a mild cigar disappears beside it. Sweetness from a sherry cask absorbs the pepper from the wrapper, so that both come out softer. A high alcohol percentage makes the mouth sharp and the smoke flat afterwards; a few drops of water put that right.

Glenkinchie 12 Years Old next to Davidoff Grand Cru No. 3

A light Connecticut wrapper that does not overpower the dry Lowland malt.

To the bottle Glenkinchie 12 Years Old To the recommendation Glenkinchie 12 Years Old alongside Davidoff Grand Cru No. 3

Green Spot Irish Whiskey next to Ashton Classic Corona

A light shade wrapper whose nuttiness rises in step with the nuttiness in the whiskey.

To the bottle Green Spot Irish Whiskey Go to the recommendation Green Spot Irish Whiskey next to Ashton Classic Corona

Old Pulteney 12 Years next to H. Upmann Half Corona

A short Cuban whose earthy tone sets itself against the salt in the whisky.

To the bottle Old Pulteney Whisky 12 Years To the recommendation Old Pulteney 12 Years alongside H. Upmann Half Corona

Auchentoshan Three Wood next to Trinidad Reyes

A slender Cuban whose pepper is balanced by the sherry sweetness from three casks.

To the bottle Auchentoshan Three Wood To the recommendation Auchentoshan Three Wood next to Trinidad Reyes

Oban 14 Years Old next to Cohiba Siglo I

A short, creamy Cuban whose smoke tone is brought forward by the salt in the Oban.

To the bottle Oban 14 Years Old Highland Malt To the recommendation Oban 14 Years Old alongside Cohiba Siglo I

The Balvenie 12 Years Old Doublewood next to Montecristo No. 4

Cocoa and light pepper, which the cinnamon and nut from the oloroso cask run parallel to.

To the bottle The Balvenie 12 Years Old Doublewood To the recommendation The Balvenie 12 Years Old Doublewood alongside Montecristo No. 4

Bunnahabhain 12 Years Old next to Romeo y Julieta Short Churchill

A robusto with body, set against an Islay malt that brings cask and no peat.

To the bottle Bunnahabhain 12 Years Old To the recommendation Bunnahabhain 12 Years Old alongside Romeo y Julieta Short Churchill

Kilkerran 12 Year Old next to Arturo Fuente Hemingway Short Story

A Cameroon wrapper that is spicy without sharp pepper, set against the dry pepper in the finish.

To the bottle Kilkerran 12 Year Old To the recommendation Kilkerran 12 Year Old alongside Arturo Fuente Hemingway Short Story

Connemara 12 Years Old next to Hoyo de Monterrey Epicure No. 2

An earthy robusto that goes a different way from the soft Irish peat.

To the bottle Connemara 12 Years Old Peated Single Malt Irish Whiskey To the recommendation Connemara 12 Years Old alongside Hoyo de Monterrey Epicure No. 2

Millstone 12 Years Old Sherry Cask next to Rocky Patel Vintage 1990

A dark broadleaf wrapper with coffee and earth, alongside the sweet wood from the sherry cask.

To the bottle Millstone 12 Years Old Sherry Cask Zuidam Distillers To the recommendation Millstone 12 Years Old Sherry Cask alongside Rocky Patel Vintage 1990

Glenfarclas 15 Years Old next to Partagás Serie D No. 4

A full robusto with pepper, which has the sherry sweetness from the cask opposite it.

To the bottle Glenfarclas 15 Years Old Single Malt Scotch Whisky To the recommendation Glenfarclas 15 Years Old alongside Partagás Serie D No. 4

Caol Ila 12 Years Old next to Ramón Allones Specially Selected

Full and earthy enough to hold its own beside peat smoke.

To the bottle Caol Ila Islay Single Malt 12 Years Old To the recommendation Caol Ila 12 Years Old alongside Ramón Allones Specially Selected

Talisker 10 Years Old next to Bolívar Belicosos Finos

A tapering Cuban with sharp pepper, set against salt and syrup from Skye.

To the bottle Talisker Whisky 10 Years Old To the recommendation Talisker 10 Years Old alongside Bolívar Belicosos Finos

Nikka from the Barrel next to Oliva Serie V Melanio

A full-bodied Nicaraguan, set against a Japanese whisky in which the alcohol itself is the ash.

To the bottle Nikka from the Barrel To the recommendation Nikka from the Barrel alongside Oliva Serie V Melanio

Laphroaig 10 Years Old Sherry Oak Finish next to Padrón 1964 Exclusivo

Padrón 1964 Anniversary Exclusivo: a Nicaraguan cigar heavy enough to stand its ground next to this peat.

To the bottle Laphroaig 10 Years Old Sherry Oak Finish To the recommendation Laphroaig 10 Years Old Sherry Oak Finish next to Padrón 1964 Exclusivo

Ardbeg 10 Years Old next to Bolívar Royal Corona

A full Cuban robusto of 124 mm that holds its own alongside the peat of Ardbeg.

To the bottle Ardbeg 10 Years Old To the recommendation Ardbeg 10 Years Old next to Bolívar Royal Corona

Bruichladdich Port Charlotte 10 Years Old next to Partagás Serie E No. 2

A thick Cuban robusto extra, wide enough to stand next to peated Islay.

To the bottle Bruichladdich Port Charlotte 10 Years Old To the recommendation Bruichladdich Port Charlotte 10 Years Old alongside Partagás Serie E No. 2

Laphroaig Quarter Cask next to Cohiba Robustos

A woody Cuban robusto that counterbalances the iodine of Laphroaig.

To the bottle Laphroaig Quarter Cask Islay Single Malt whisky To the recommendation Laphroaig Quarter Cask with Cohiba Robustos

Aberlour 12 Years Old Non Chill-Filtered next to Montecristo Edmundo

Cocoa and light pepper at 135 mm, set against the sherry sweetness of Aberlour.

To the bottle Aberlour 12 Years Old Non Chill-Filtered To the recommendation Aberlour 12 Years Old Non Chill-Filtered alongside Montecristo Edmundo

Glenfiddich 12 Years Old next to Montecristo No. 5

A short Cuban petit corona that does not overpower the light Speyside malt.

To the bottle Glenfiddich 12 Years Old To the recommendation Glenfiddich 12 Years Old alongside Montecristo No. 5

Craigellachie 13 Years Old next to H. Upmann Connossieur No. 1

A dry Cuban corona gorda alongside the smoky undertone of Craigellachie.

To the bottle Craigellachie 13 Years Old Single Speyside Malt Whisky To the recommendation Craigellachie 13 Years Old alongside H. Upmann Connossieur No. 1

Tamdhu 12 Years Old next to Quai d’Orsay No. 54

A restrained Cuban robusto extra of cedar and wood, alongside sherry oak.

To the bottle Tamdhu 12 Years Old Speyside Single Malt Scotch Whisky To the recommendation Tamdhu 12 Years Old alongside Quai d’Orsay No. 54

Glendronach 12 Years Old next to Montecristo No. 2

A Cuban pyramid with cocoa and pepper, against a malt that comes entirely from the sherry cask.

To the bottle Glendronach 12 Years Old Single Malt Sherry Cask Matured To the recommendation Glendronach 12 Years Old alongside Montecristo No. 2

Glenmorangie 12 Years Old The Lasanta next to H. Upmann Magnum 46

A dry Cuban corona gorda alongside the toffee and raisin of the sherry finish.

To the bottle Glenmorangie 12 Years Old The Lasanta Sherry Cask Finish To the recommendation Glenmorangie 12 Years Old The Lasanta next to H. Upmann Magnum 46

Clynelish 14 Years Old next to Juan López Selección No. 2

A dry Cuban robusto against the pepper and seaweed of Clynelish.

To the bottle Clynelish To the recommendation Clynelish 14 Years Old next to Juan López Selección No. 2

Highland Park 12 Years Old next to Cohiba Siglo IV

A woody Cuban corona gorda that leaves room for an island malt at 40 percent by volume.

To the bottle Highland Park 12 Years Old To the recommendation Highland Park 12 Years Old next to Cohiba Siglo IV

Ledaig 10 Years Old Peated next to Partagás Lusitanias

A Cuban double corona of 194 mm alongside a tufted island malt that lasts the hour.

To the bottle Ledaig 10 Years Old (Tobermory) Peated To the recommendation Ledaig 10 Years Old Peated next to Partagás Lusitanias

Springbank 10 Years Old next to Romeo y Julieta Wide Churchill

A short, broad Cuban next to a Campbeltown malt with body.

To the bottle Springbank 10 Years Old To the recommendation Springbank 10 Years Old alongside Romeo y Julieta Wide Churchill

Glen Scotia 12 Years Old next to Hoyo de Monterrey Le Hoyo de San Juan

Le Hoyo de San Juan: mild and sweet in the wood, beside the salt and citrus of Campbeltown.

To the bottle Glen Scotia 12 Years Old To the recommendation Glen Scotia 12 Years Old next to Hoyo de Monterrey Le Hoyo de San Juan

Johnnie Walker 12 Years Old Black Label next to Montecristo No. 3

A classic Cuban corona that goes hand in hand with a smoky blend.

To the bottle Johnnie Walker 12 Years Old Black Label To the recommendation Johnnie Walker 12 Years Old Black Label next to Montecristo No. 3

Monkey Shoulder next to Davidoff Signature 2000

A light Dominican corona that leaves room for a blended malt of 40 percent ABV.

To the bottle Monkey Shoulder To the recommendation Monkey Shoulder alongside Davidoff Signature 2000

Bushmills 10 Years Old next to Arturo Fuente Gran Reserva Chateau Fuente

A short, creamy Dominican alongside a soft Irish single malt.

To the bottle Bushmills 10 Years Old Irish Single Malt Whiskey To the recommendation Bushmills 10 Years Old alongside Arturo Fuente Gran Reserva Chateau Fuente

Yellow Spot 12 Years Old next to Arturo Fuente Don Carlos No. 4

A nutty Dominican corona beside the apple and custard of Yellow Spot.

To the bottle Yellow Spot 12 Years Old Irish Whiskey To the recommendation Yellow Spot 12 Years Old alongside Arturo Fuente Don Carlos No. 4

Teeling 15 Years Old Single Grain next to Davidoff Aniversario No. 3

A light Dominican toro alongside an Irish single grain with a wine-cask finish.

To the bottle Teeling 15 Years Old Single Grain To the recommendation Teeling 15 Years Old Single Grain alongside Davidoff Aniversario No. 3

Nikka Taketsuru Pure Malt next to Cohiba Siglo II

A light Cuban petit corona alongside a Japanese blended malt with light peat.

To the bottle Nikka Taketsuru Pure Malt To the recommendation Nikka Taketsuru Pure Malt alongside Cohiba Siglo II

The Hakushu Distillers Reserve next to Cohiba Exquisitos

A slim Cuban panetela alongside the green, fresh notes of Hakushu.

To the bottle The Hakushu Distillers Reserve Single Malt Japanse Whisky To the recommendation The Hakushu Distillers Reserve alongside Cohiba Exquisitos

Woodford Reserve next to Ashton VSG Robusto

A dark Dominican wrapper with sweet wood, next to the cask character of bourbon.

To the bottle Woodford Reserve To the recommendation Woodford Reserve alongside Ashton VSG Robusto

Buffalo Trace next to Rocky Patel Decade Robusto

A dark Honduran wrapper with pepper, alongside the molasses of Buffalo Trace.

To the bottle Buffalo Trace Kentucky Straight Bourbon Whiskey To the recommendation Buffalo Trace alongside Rocky Patel Decade Robusto

Wild Turkey 101 next to My Father Le Bijou 1922 Petit Robusto

Short and heavy, set against a bourbon of 50.5 percent ABV.

To the bottle Wild Turkey 101 Proof Bourbon Kentucky Whiskey To the recommendation Wild Turkey 101 alongside My Father Le Bijou 1922 Petit Robusto

Rittenhouse Straight Rye next to Drew Estate Liga Privada No. 9 Robusto

Liga Privada No. 9 Robusto: earthy and peppery, against the rye spices of Rittenhouse.

To the bottle Rittenhouse Straight Rye Bottled in Bond To the recommendation Rittenhouse Straight Rye alongside Drew Estate Liga Privada No. 9 Robusto

Millstone American Oak next to Oliva Connecticut Reserve Robusto

Wood and cream alongside the vanilla from American oak.

To the bottle Millstone American Oak Zuidam Distillers To the recommendation Millstone American Oak beside Oliva Connecticut Reserve Robusto

Amrut Fusion next to Padrón 1964 Anniversary Principe

A short Nicaraguan puro with weight, alongside 50% ABV from India.

To the bottle Amrut Fusion To the recommendation Amrut Fusion alongside Padrón 1964 Anniversary Principe

Mackmyra DNA next to Davidoff Winston Churchill The Late Hour Robusto

Sweet wood and spiciness next to Swedish oak.

To the bottle Mackmyra DNA Swedisch Single Malt Whisky To the recommendation Mackmyra DNA next to Davidoff Winston Churchill The Late Hour Robusto

Stauning Rye next to Camacho Corojo Robusto

Pepper and leather from corojo tobacco, alongside the rye pepper of Stauning.

To the bottle Stauning Rye Whisky Go to the recommendation Stauning Rye alongside Camacho Corojo Robusto

Kavalan Single Malt next to Romeo y Julieta Petit Coronas

A short, floral Cuban that leaves room for a bottle of 40 percent by volume.

To the bottle Kavalan Single Malt To the recommendation Kavalan Single Malt next to Romeo y Julieta Petit Coronas

All 45 whisky recommendations

Port

Port and food

Port is a fortified wine from the Douro: fermentation is halted with grape spirit, which leaves sugar in the wine and raises the alcohol content. That sweetness is the starting point at the table. It softens salt and bitterness, which is why a vintage or a late bottled vintage sits so well beside blue cheese. Tawny matures in wood and develops notes of nuts and caramel, which suits dried fruit and pastry; white port is mostly served cold and dry before the meal.

Cod cakes with Kopke Fine White Port

Fried cod cakes; the residual sugar and the chill of the white port soften the salt and take away the frying fat.

To the bottle Kopke Fine White Port To the recommendation Cod cakes with Kopke Fine White Port

Raw ham and melon with Graham’s Blend N° 5 White Port

Melon in air-dried ham; the off-dry, chilled glass dampens the salt of the ham and keeps the melon sharp.

To the bottle Graham’s Blend N° 5 White Port To the recommendation Cured ham and melon with Graham’s Blend N° 5 White Port

Watermelon and feta with Cálem Porto Rosé

Watermelon with cucumber, feta and mint; the residual sugar tempers the saltiness of the feta and the red fruit of the rosé goes along with the plate.

To the bottle Cálem Porto Rosé Go to the recommendation Watermelon and feta with Cálem Porto Rosé

Chocolate mousse with Niepoort The Junior Ruby Port

Dark chocolate mousse; the residual sugar of the ruby softens the bitterness of the cocoa and the fat of the mousse absorbs the tannin.

To the bottle Niepoort The Junior Ruby Port To the recommendation Chocolate mousse with Niepoort The Junior Ruby Port

Duck breast and cherry sauce with Graham’s Six Grapes Reserve Port

Duck breast with dried cherry sauce; the fat and protein of the duck catch the tannin and the plum fruit of the port goes along with the sauce.

To the bottle Graham’s Six Grapes Reserve Port To the recommendation Duck breast and cherry sauce with Graham’s Six Grapes Reserve Port

Salad of Stilton, pear and walnut with Fonseca Late Bottled Vintage Port

Salad of Stilton, pear and walnut; the residual sugar softens the salt of the blue cheese and the cheese fat catches the tannin of the LBV.

To the bottle Fonseca Late Bottled Vintage Port To the recommendation Salad of Stilton, pear and walnut with Fonseca Late Bottled Vintage Port

Wild boar stew and plums with Kopke LBV

Wild boar stew with dried prunes; the protein from the long braising time softens the tannin, and the dark fruit is present in both pan and glass.

To the bottle Kopke LBV To the recommendation Wild boar stew and prunes with Kopke LBV

Venison steak and parsnip purée with Cockburn’s Vintage Port 2007

Venison steak with parsnip purée; the meat protein softens the tannin and the sweetness of the parsnip runs along with the fruit of the vintage.

Go to the bottle Cockburn’s Vintage Port 2007 To the recommendation Venison steak and parsnip purée with Cockburn’s Vintage Port 2007

Manchego and quince paste with Kopke 10 Years Old Tawny Port

Manchego with quince paste; the residual sugar softens the salt of the sheep's cheese and the nutty maturation of the tawny matches the quince.

To the bottle Kopke 10 Years Old Tawny Port To the recommendation Manchego and quince paste with Kopke 10 Years Old Tawny Port

Crème brûlée with Graham’s 20 Years Old Tawny Port

Crème brûlée; the caramel and vanilla are in both plate and glass, and the residual sugar tempers the bitterness of the burnt layer.

To the bottle Graham’s 20 Years Old Tawny Port To the recommendation Crème brûlée with Graham’s 20 Years Old Tawny Port

Almond cake with Ramos Pinto Quinta Da Ervamoira 10 Years Old

Almond tart with citrus zest; the almond, orange and vanilla are in both plate and glass, and the acidity cuts through the almond fat.

To the bottle Ramos Pinto Quinta Da Ervamoira 10 Years Old To the recommendation Almond tart with Ramos Pinto Quinta Da Ervamoira 10 Years Old

Pastéis de nata with Kopke Colheita Port 2003

Portuguese custard tarts; the caramelised top and the cinnamon connect with the dried fruit and spices of the colheita.

To the bottle Kopke Colheita Port 2003 To the recommendation Pastéis de nata with Kopke Colheita Port 2003

Poached peaches with Cálem Port Lágrima

White peaches in vanilla syrup; at 152 grams of residual sugar the Lágrima is sweeter than the plate, and the fruit acidity gives the glass freshness.

To the bottle Cálem Port Lágrima To the recommendation Poached peaches with Cálem Port Lágrima

Oven-baked goat's cheese with Ferreira Dona Antonia Reserva Tawny

Oven-baked goat's cheese with honey, thyme and walnuts; the residual sugar softens the acidity and salt of the cheese and the honey follows the apricot note.

To the bottle Ferreira Dona Antonia Reserva Tawny Go to the recommendation Baked goat's cheese with Ferreira Dona Antonia Reserva Tawny

Blackberry and apple crumble with Niepoort Ruby Port

Crumble of blackberries and apple; the residual sugar catches the apple acidity and the dark fruit of the ruby goes along with the blackberries.

To the bottle Niepoort Ruby Port To the recommendation Blackberry and apple crumble with Niepoort Ruby Port

Prawns in garlic oil with Delaforce White Port

Prawns in garlic oil; the chill and the residual sugar of the white port take the oil off the tongue and smooth out the salt.

To the bottle Delaforce White Port To the recommendation Prawns in garlic oil with Delaforce White Port

Grilled sardines and roasted peppers with Ferreira Branco Seco

Grilled sardines with roasted pepper; the dry, cold port keeps the salt in check and cleans up the oil of the fatty fish.

To the bottle Ferreira Branco Seco To the recommendation Grilled sardines and roasted peppers with Ferreira Branco Seco

Fried calamari with Fonseca White Port

Fried squid with lime; the cold and the residual sugar of the white port take away the frying fat and soften the salt.

To the bottle Fonseca White Port To the recommendation Fried calamari with Fonseca White Port

Smoked salmon on rye bread with Graham’s Port White

Smoked salmon on rye bread with beetroot and capers; the residual sugar dampens salt and acid, the cold keeps the plate fresh.

To the bottle Graham’s Port White To the recommendation Smoked salmon on rye bread with Graham’s Port White

Padrón peppers with Kopke Dry White Aperitivo

Padrón peppers with sea salt flakes; the dry, cold port keeps the salt in check and catches the occasional hot pepper.

To the bottle Kopke Dry White Aperitivo To the recommendation Padrón peppers with Kopke Dry White Aperitivo

Roasted almonds and rosemary with Sandeman Tawny Port

Roasted almonds with rosemary and salt; the nutty maturation of the tawny runs alongside and the residual sugar softens the salt.

To the bottle Sandeman Tawny Port To the recommendation Roasted almonds and rosemary with Sandeman Tawny Port

Lamb chops and rosemary with Cálem Porto Special Reserve

Lamb chops with rosemary, potato and cherry tomato; the lamb fat catches the wine and the seven years in cask run along with the rosemary.

To the bottle Cálem Porto Special Reserve To the recommendation Lamb chops and rosemary with Cálem Porto Special Reserve

Braised beef cheeks with F. Martins Special Reserve

Oven-braised beef cheeks in red wine; the connective tissue turns to gelatine and softens the tannin, the dark fruit is in pan and glass.

To the bottle F. Martins Special Reserve To the recommendation Braised beef cheeks with F. Martins Special Reserve

Pheasant and savoy cabbage with Ferreira LBV

Pheasant fillet in smoked bacon with savoy cabbage in cream; the bacon fat and the cream absorb the tannin of the LBV.

To the bottle Ferreira LBV Go to the recommendation Pheasant and savoy cabbage with Ferreira LBV

Hare stew in red wine with Niepoort Late Bottled Vintage

Hare stew in red wine with thyme and cloves; the long stewing time yields gelatine that softens the tannin of the LBV.

To the bottle Niepoort Late Bottled Vintage To the recommendation Hare stew in red wine with Niepoort Late Bottled Vintage

Oven-roasted venison leg with Cockburn’s 2002 Vintage

Roe deer leg from the oven on onion and carrot; the meat protein softens the tannin and the sweetness of the carrot goes along with the fruit of the vintage.

To the bottle Cockburn’s 2002 Vintage To the recommendation Oven-roasted roe deer leg with Cockburn’s 2002 Vintage

Seven-hour lamb shoulder with Osborne Vintage Port 1985

Seven-hour lamb shoulder with silverskin onions and young garlic; the melted connective tissue softens the tannin of an aged vintage.

Go to the bottle Osborne Vintage Port 1985 To the recommendation Seven-hour lamb shoulder with Osborne Vintage Port 1985

Partridge and grapes with Quinta Nova Vintage 2002

Partridge with white grapes and flaked almonds; the meat protein catches the tannin and the grapes go along with the fruit in the glass.

Go to the bottle Quinta Nova Vintage 2002 To the recommendation Partridge and grapes with Quinta Nova Vintage 2002

Roquefort and fig jam with Cálem Port LBV

Roquefort with homemade fig jam; the residual sugar softens the salt of the blue cheese and the cheese fat absorbs the tannin.

To the bottle Cálem Port LBV To the recommendation Roquefort and fig jam with Cálem Port LBV

Fourme d’Ambert and walnut bread with Fonseca Crusted Port 2015

Fourme d’Ambert with homemade walnut bread; the cheese fat absorbs the tannin and the walnut goes along with the wood ageing.

To the bottle Fonseca Crusted Port 2015 To the recommendation Fourme d’Ambert and walnut bread with Fonseca Crusted Port 2015

Aged Gouda and apricot chutney with Delaforce Tawny Port

Mature Gouda with apricot chutney; the residual sugar softens the saltiness of the cheese and the dried fruit of the tawny goes along with the apricot.

To the bottle Delaforce Tawny Port Go to the recommendation Mature Gouda and apricot chutney with Delaforce Tawny Port

Comté and caramelised pecans with Offley Port Rich Tawny

Comté with caramelised pecans; the nutty ageing of the tawny goes along and the residual sugar tempers the salt of the cheese.

To the bottle Offley Port Rich Tawny To the recommendation Comté and caramelised pecans with Offley Port Rich Tawny

Parmesan crisps with Ferreira Dona Antonia 10 Years Old Tawny Porto

Parmigiano Reggiano crisps; the residual sugar tempers the salt and the ten-year ageing matches the savoury depth of the cheese.

To the bottle Ferreira Dona Antonia 10 Years Old Tawny Porto To the recommendation Parmesan crisps with Ferreira Dona Antonia 10 Years Old Tawny Porto

Mature cheese croquettes with Niepoort 10 Years Old Tawny Port

Cheese croquettes made with mature Dutch cheese; the residual sugar softens the salt and the cooler tawny cuts through the frying fat.

To the bottle Niepoort 10 Years Old Tawny Port Go to the recommendation Mature cheese croquettes with Niepoort 10 Years Old Tawny Port

Strawberries and black pepper with Cálem Porto Fine Ruby

Strawberries with black pepper and balsamic; the red fruit is on the plate and in the glass, and the pepper picks up the spicy side of the ruby.

To the bottle Cálem Porto Fine Ruby To the recommendation Strawberries and black pepper with Cálem Porto Fine Ruby

Cherry clafoutis with Fonseca Ruby Port

Clafoutis of fresh cherries; the dark stone fruit is on the plate and in the glass and the egg batter catches the tannin.

To the bottle Fonseca Ruby Port To the recommendation Cherry clafoutis with Fonseca Ruby Port

Pavlova and red fruit with Ramos Pinto Porto Ruby

Pavlova with whipped cream and red fruit; the cream fat catches the tannin and the red fruit is in both plate and glass.

To the bottle Ramos Pinto Porto Ruby To the recommendation Pavlova and red fruit with Ramos Pinto Porto Ruby

Grilled pineapple and mint with Ramos Pinto Port Lágrima

Grilled pineapple with honey, cinnamon and lime-mint syrup; the very sweet white port is sweeter than the plate and the honey note runs along with it.

To the bottle Ramos Pinto Port Lágrima Go to the recommendation Grilled pineapple and mint with Ramos Pinto Port Lágrima

Sticky toffee pudding with Kopke 20 Years Old

Date puddings with warm toffee sauce; the twenty years in cask bring vanilla and dried fruit that sit alongside the date and the caramel.

To the bottle Kopke 20 Years Old To the recommendation Sticky toffee pudding with Kopke 20 Years Old

Arroz doce with Kopke 40 Years Old

Portuguese rice pudding with cinnamon and lemon zest; the forty years in cask bring walnut, raisin and fig alongside the creamy rice.

To the bottle Kopke 40 Years Old To the recommendation Arroz doce with Kopke 40 Years Old

Pear tarte tatin with Ramos Pinto Quinta do Bom Retiro 20 Years Old

Pear tarte tatin in caramel; the twenty years in cask bring nut and dried fruit alongside the caramel from the plate.

To the bottle Ramos Pinto Quinta do Bom Retiro 20 Years Old To the recommendation Pear tarte tatin with Ramos Pinto Quinta do Bom Retiro 20 Years Old

Walnut tart and honey with Graham’s Single Harvest Tawny Port 1997

Walnut tart with honey and muscovado sugar; the walnut and the honey meet the nutty and woody notes of a 1997 colheita.

To the bottle Graham’s Single Harvest Tawny Port 1997 To the recommendation Walnut tart and honey with Graham’s Single Harvest Tawny Port 1997

Bolo de laranja with Krohn Porto Colheita 1982

Portuguese orange cake; the citrus fruit acid cuts through the cake and the colheita brings dried fruit and spice.

To the bottle Krohn Porto Colheita 1982 To the recommendation Bolo de laranja with Krohn Porto Colheita 1982

Roasted figs and cinnamon with Vista Alegre Colheita Port 1985

Baked figs with honey and cinnamon; the fig and the spice sit next to the dried fruit of a colheita from 1985.

To the bottle Vista Alegre Colheita Port 1985 To the recommendation Baked figs and cinnamon with Vista Alegre Colheita Port 1985

Apple pie and cinnamon with Graham’s 10 Years Old Tawny Port

Apple pie with cinnamon; the house itself serves this ten-year-old tawny with apple pie with cinnamon, and the apple's acidity keeps the glass fresh.

To the bottle Graham’s 10 Years Old Tawny Port To the recommendation Apple pie and cinnamon with Graham’s 10 Years Old Tawny Port

All 45 port recommendations

Sherry

Sherry and food

Sherry comes from the triangle around Jerez and exists in two worlds. Fino and manzanilla age under a layer of yeast, the flor, and stay pale, dry and salty; that saltiness goes hand in hand with ham, olives and fried fish. Amontillado, palo cortado and oloroso age with oxygen and become darker and nuttier, which lets them handle broth, mushrooms and poultry. Pedro Ximenez stands at the other end: syrupy thick and sweet, and so a dessert in itself.

Tortillitas de camarones with Tío Pepe Fino

Crispy shrimp fritters from Cádiz; the dry fino smooths out the salt and takes the frying fat off the tongue.

To the bottle Tío Pepe Fino To the recommendation Tortillitas de camarones with Tío Pepe Fino

Grilled langostinos with Solear Barbadillo Manzanilla

Large prawns from the grill pan; the salt of the manzanilla runs along with the iodine of the shell.

To the bottle Solear Barbadillo Manzanilla To the recommendation Grilled langostinos with Solear Barbadillo Manzanilla

Deep-fried anchovies with Osborne Sherry Fino

Small fish dusted in flour and briefly fried in the oil; the cold, dry fino washes away the frying fat.

To the bottle Osborne Sherry Fino To the recommendation Fried anchovies with Osborne Sherry Fino

Ajo blanco with Domecq Manzanilla

Cold almond soup with garlic and grapes; the acidity and salt of the manzanilla cut through the almond fat.

To the bottle Domecq Manzanilla To the recommendation Ajo blanco with Domecq Manzanilla

Tuna on braised onion with Valdespino Fino Inocente Single Vineyard

Tuna on onion with sherry vinegar and paprika; this fino was fermented in cask and has enough body for smoke and fish.

To the bottle Valdespino Fino Inocente Single Vineyard To the recommendation Tuna on braised onion with Valdespino Fino Inocente Single Vineyard

Clear beef broth with Tío Diego Amontillado

Reduced clear broth; the amontillado adds nuttiness and depth alongside it without bringing sweetness.

To the bottle Tío Diego Amontillado To the recommendation Clear beef broth with Tío Diego Amontillado

Roast chicken and mushrooms with González Byass Vina AB 12Y Amontillado Seco

Oven-roasted chicken with mushrooms and sherry sauce; the dry amontillado sets nut and wood alongside that savouriness.

To the bottle González Byass Vina AB 12Y Amontillado Seco Go to the recommendation Roast chicken and mushrooms with González Byass Vina AB 12Y Amontillado Seco

Aged Manchego and quince jelly with González Byass Del Duque Amontillado V.O.R.S. 30Y

Aged sheep's cheese with quince jelly; the dry thirty-year-old amontillado counters the cheese fat with nut and power.

To the bottle González Byass Del Duque Amontillado V.O.R.S. 30Y To the recommendation Aged Manchego and quince jelly with González Byass Del Duque Amontillado V.O.R.S. 30Y

Pan-fried duck breast with González Byass Apostoles Palo Cortado V.O.R.S. 30Y

Duck with a crackling layer of fat; the palo cortado has the weight for the fat and the fine nose for the meat.

To the bottle González Byass Apostoles Palo Cortado V.O.R.S. 30Y To the recommendation Pan-fried duck breast with González Byass Apostoles Palo Cortado V.O.R.S. 30Y

Pork tenderloin and dried plums with Osborne Sherry Medium

Pork tenderloin with a creamy plum sauce; the residual sugar of the medium links the savoury meat with the sweet plum.

To the bottle Osborne Sherry Medium To the recommendation Pork tenderloin and dried plums with Osborne Sherry Medium

Baked pear and Stilton with Harveys Bristol Cream Sherry

Pear from the oven filled with Stilton and walnuts; the residual sugar of the cream flattens the salt of the blue cheese.

To the bottle Harveys Bristol Cream Sherry To the recommendation Baked pear and Stilton with Harveys Bristol Cream Sherry

Vanilla ice cream with Lustau Pedro Ximenez

Homemade vanilla ice cream; the cold makes the syrupy PX thinner and the cream fat catches the alcohol.

To the bottle Lustau Pedro Ximenez To the recommendation Vanilla ice cream with Lustau Pedro Ximenez

Flourless chocolate cake with Osborne Pedro Ximenez

Cake of only chocolate, butter and eggs; the sweetness of the PX takes away the bitter edge of the cocoa.

To the bottle Osborne Pedro Ximenez To the recommendation Flourless chocolate cake with Osborne Pedro Ximenez

Cabrales and caramelised walnuts with El Candado Pedro Ximenez Valdespino

Blue cheese with caramelised walnuts; around 400 grams of residual sugar per litre smooths out the salt and the bite.

To the bottle El Candado Pedro Ximenez Valdespino To the recommendation Cabrales and caramelised walnuts with El Candado Pedro Ximenez Valdespino

Tarta de Santiago with Valdespino Moscatel Promesa

Galician almond cake with lemon and cinnamon; the floral citrus of the moscatel echoes the zest.

To the bottle Valdespino Moscatel Promesa To the recommendation Tarta de Santiago with Valdespino Moscatel Promesa

Marinated olives with Domecq Dry Fino

Olives that sit overnight in herb oil; the dry fino leaves the salt standing instead of sweetening it away.

To the bottle Domecq Dry Fino To the recommendation Marinated olives with Domecq Dry Fino

Roasted almonds with Osborne Fino Quinta Sherry

Oven-roasted almonds with rosemary and salt; the fino brings acidity against the fat and an almond note of its own from the flor.

To the bottle Osborne Fino Quinta Sherry Go to the recommendation Roasted almonds with Osborne Fino Quinta Sherry

Tortilla de patatas with Osborne Manzanilla

Lukewarm potato omelette in wedges; the salty manzanilla takes away the olive oil and lets the salt of the egg stand.

To the bottle Osborne Manzanilla Go to the recommendation Tortilla de patatas with Osborne Manzanilla

Ham croquettes with P. Rodriquez e Hijos Fino Seco

Deep-fried ham croquettes; the dry fino cuts the fat and lets the salt of the Iberian ham shine through.

To the bottle P. Rodriquez e Hijos Fino Seco To the recommendation Croquetas de jamon with P. Rodriquez e Hijos Fino Seco

Pimientos de Padron with Sandeman Fino Sherry

Padron peppers briefly in hot oil with salt flakes; the cold dry fino cuts through the oil and lets the salt speak.

To the bottle Sandeman Fino Sherry To the recommendation Padrón peppers with Sandeman Fino Sherry

Chicken liver pâté with Osborne IORF Medium Sherry

Chicken liver pâté under butter; the residual sweetness of the medium takes the edge off the iron note, and the nuttiness of the solera picks up the thyme.

To the bottle Osborne IORF Medium Sherry To the recommendation Chicken liver pâté with Osborne IORF Medium Sherry

Mild chicken curry with Domecq Medium Dry

Chicken in mild curry of coconut milk and ginger; the slight residual sweetness of the medium dry takes the edge off the spices.

To the bottle Domecq Medium Dry To the recommendation Mild chicken curry with Domecq Medium Dry

Oven-baked sea bream with P. Rodriquez e Hijos Manzanilla

Sea bream on potato and pearl onions with lemon refrito; the light, salty manzanilla stays alongside the fish instead of over it.

To the bottle P. Rodriquez e Hijos Manzanilla To the recommendation Oven-baked sea bream with P. Rodriquez e Hijos Manzanilla

Leek quiche with Sandeman Medium Dry Sherry

Quiche of braised leek with egg and cream; the residual sweetness of the medium dry runs in step with the sweet leek.

Go to the bottle Sandeman Medium Dry Sherry To the recommendation Leek quiche with Sandeman Medium Dry Sherry

Egg and caramel flan with González Byass Nectar Pedro Ximenez

Egg yolk flan under dark caramel; the Pedro Ximenez mirrors that same caramelised sweetness with a bitter edge.

To the bottle González Byass Nectar Pedro Ximenez Go to the recommendation Egg and caramel flan with González Byass Nectar Pedro Ximenez

Arroz con leche with Lustau Reserve PX San Emilio

Spanish rice pudding with cinnamon and vanilla; the Pedro Ximenez carries that same cinnamon and raisin register through.

To the bottle Lustau Reserve PX San Emilio To the recommendation Arroz con leche with Lustau Reserve PX San Emilio

Fried apple and almonds with Pedro Rodriguez Sherry Medium

Baked apples with date, raisin and almond; the medium literally echoes cinnamon and baked apple.

To the bottle Pedro Rodriguez Sherry Medium To the recommendation Pan-fried apple and almonds with Pedro Rodriguez Sherry Medium

Roquefort and hazelnuts with González Byass Noe Pedro Ximenez

Roquefort with warm roasted hazelnuts; the very sweet PX carries the salt and runs level with the roasted nut.

To the bottle González Byass Noe Pedro Ximenez Go to the recommendation Roquefort and hazelnuts with González Byass Noe Pedro Ximenez

Mature farmhouse cheese and fig chutney with Sandeman Sherry Medium Sweet

Aged farmhouse cheese with fig chutney; the medium sweet sits exactly between the salt of the cheese and the sweetness of the chutney.

To the bottle Sandeman Sherry Medium Sweet To the recommendation Aged farmhouse cheese and fig chutney with Sandeman Sherry Medium Sweet

Gazpacho with Valdespino Fino Inocente Single Vineyard

Cold gazpacho with sherry vinegar; the bone-dry fino takes up that acidity and carries away the olive oil.

To the bottle Valdespino Fino Inocente Single Vineyard To the recommendation Gazpacho with Valdespino Fino Inocente Single Vineyard

Green asparagus and poached egg with González Byass Vina AB 12Y Amontillado Seco

Lukewarm asparagus with a runny egg; the amontillado sets its own bitterness and a nutty layer against the vegetable.

To the bottle González Byass Vina AB 12Y Amontillado Seco To the recommendation Green asparagus and poached egg with González Byass Vina AB 12Y Amontillado Seco

Roasted pumpkin soup with Osborne Sherry Medium

Roasted pumpkin soup with ginger; the residual sweetness of the medium runs along with the caramelised pumpkin.

To the bottle Osborne Sherry Medium To the recommendation Roasted pumpkin soup with Osborne Sherry Medium

Berenjenas con miel with P. Rodriquez e Hijos Manzanilla

Fried aubergine with honey; the salty manzanilla cuts the frying fat and keeps the honey within the lines.

To the bottle P. Rodriquez e Hijos Manzanilla To the recommendation Berenjenas con miel with P. Rodriquez e Hijos Manzanilla

Pollo al ajillo with Tío Pepe Fino

Chicken with confit garlic and a splash of sherry in the sauce; the fino in the glass comes from the same grape and region.

To the bottle Tío Pepe Fino To the recommendation Pollo al ajillo with Tío Pepe Fino

Arroz caldoso con coquinas with Solear Barbadillo Manzanilla

Moist rice with cockles and squid in its own broth; the salty manzanilla from Sanlucar comes from the same river mouth.

To the bottle Solear Barbadillo Manzanilla To the recommendation Arroz caldoso con coquinas with Solear Barbadillo Manzanilla

Cod and chickpeas with Osborne Sherry Fino

Cod on chickpeas and spinach; the young fino picks up the salt of the fish without adding bitterness.

To the bottle Osborne Sherry Fino To the recommendation Cod and chickpeas with Osborne Sherry Fino

Grilled sardines with Domecq Manzanilla

Fresh sardines from the grill plate with coarse salt; the salty manzanilla carries off the fish fat and leaves the salt standing.

To the bottle Domecq Manzanilla To the recommendation Grilled sardines with Domecq Manzanilla

Artichokes and serrano ham with Tío Diego Amontillado

Artichokes with serrano ham and egg; the amontillado brings its own bitterness from the flor against the tricky artichoke.

To the bottle Tío Diego Amontillado To the recommendation Artichokes and serrano ham with Tío Diego Amontillado

Braised veal cheek with González Byass Del Duque Amontillado V.O.R.S. 30Y

Veal cheeks in a reduced sauce; the thirty-year-old amontillado is as concentrated as the plate.

To the bottle González Byass Del Duque Amontillado V.O.R.S. 30Y To the recommendation Braised veal cheek with González Byass Del Duque Amontillado V.O.R.S. 30Y

Aged Zamorano and pine nuts with González Byass Apostoles Palo Cortado V.O.R.S. 30Y

Aged Zamorano with warm roasted pine nuts; the thirty-year-old palo cortado ends up in the same register of nuts.

To the bottle González Byass Apostoles Palo Cortado V.O.R.S. 30Y To the recommendation Aged Zamorano and pine nuts with González Byass Apostoles Palo Cortado V.O.R.S. 30Y

Gorgonzola on raisin bread with Lustau Pedro Ximenez

Gorgonzola gratin on raisin bread; the very sweet PX from sun-dried grapes echoes the raisin in the bread.

To the bottle Lustau Pedro Ximenez To the recommendation Gorgonzola on raisin bread with Lustau Pedro Ximenez

Aged goat's cheese and stewed apricots with Osborne Pedro Ximenez

Aged goat’s cheese with apricots stewed in wine and cinnamon; the PX comes from that same dried-fruit register.

To the bottle Osborne Pedro Ximenez To the recommendation Aged goat cheese and stewed apricots with Osborne Pedro Ximenez

Fresh goat's cheese and grilled peach with Valdespino Moscatel Promesa

Grilled peach with fresh goat's cheese; the moscatel from sun-dried grapes smells of the same stone fruit.

To the bottle Valdespino Moscatel Promesa To the recommendation Fresh goat's cheese and grilled peach with Valdespino Moscatel Promesa

Orange trifle with Harveys Bristol Cream Sherry

Trifle of cake soaked in sherry and orange with egg custard; the same cream is in the glass and in the dish.

To the bottle Harveys Bristol Cream Sherry To the recommendation Orange trifle with Harveys Bristol Cream Sherry

Coffee natillas with El Candado Pedro Ximenez Valdespino

Spanish egg-yolk custard with espresso and cinnamon; the very sweet PX comes from that same mocha and molasses register.

To the bottle El Candado Pedro Ximenez Valdespino To the recommendation Coffee natillas with El Candado Pedro Ximenez Valdespino

All 45 sherry recommendations

Jenever

Jenever and food

Genever differs from gin through the malt wine: the share of distilled grain wine determines how much bread and grain you taste in the glass. Young genever contains little of it and stays light; it goes with herring, oysters and the drinks snack. Old genever and korenwijn contain a lot of it, often mature in wood and thereby gain enough weight for braised meat, pea soup and mature cheese. The rules behind those designations are laid down in the European regulation on spirit drinks.

Hete bliksem with Battumse Graanjenever

Hete bliksem with smoked sausage; the young graanjenever cuts through the fat and keeps the sour apple sharp.

To the bottle Battumse Graanjenever To the recommendation Hete bliksem with Battumse Graanjenever

Bitterballen with Bokma Jonge Graanjenever

Bitterballen made with homemade beef ragout; the neutral grain alcohol dissolves the frying fat and keeps every bite sharp.

Go to the bottle Bokma Jonge Graanjenever To the recommendation Bitterballen with Bokma Jonge Graanjenever

Oysters with Rutte Jonge Graanjenever

Oysters with shallot vinaigrette; young jenever takes away the sea salt and leaves the creamy heart of the oyster intact.

To the bottle Rutte Jonge Graanjenever To the recommendation Oysters with Rutte Jonge Graanjenever

Mussels with Ketel 1 Original

Boiled mussels with soup vegetables and white wine; the young jenever sweeps away the sea salt and carries the seasoning through.

To the bottle Ketel 1 Original To the recommendation Mussels with Ketel 1 Original

Apple pie with Bols Corenwijn 10 jaar Gerijpte Genever

Classic apple pie with cinnamon and raisins; ten years of oak and 51% malt wine carry through into the caramel and the spices.

To the bottle Bols Corenwijn 10 jaar Gerijpte Genever To the recommendation Apple pie with Bols Corenwijn 10 jaar Gerijpte Genever

Cheese puffs with Zuidam Korenwijn 5 jaar

Cheese choux puffs made with mature cheese; malt and cheese umami lie on the same axis, and the alcohol cuts through the fat of butter and egg.

Go to the bottle Zuidam Korenwijn 5 jaar To the recommendation Cheese puffs with Zuidam Korenwijn 5 jaar

Pea soup with Rutte Oude Graanjenever

Split pea soup with smoked sausage; the 40% malt wine echoes the pea and the alcohol cuts through the sausage fat.

To the bottle Rutte Oude Graanjenever To the recommendation Pea soup with Rutte Oude Graanjenever

Sauerkraut stamppot with Bokma Oude Genever

Sauerkraut stamppot with bacon bits, apple and walnut; malt lies beneath the lactic acid and the alcohol cuts through the bacon fat.

To the bottle Bokma Oude Genever To the recommendation Sauerkraut stamppot with Bokma Oude Genever

Jugged hare with A. v. Wees De Ooievaar Zeer Oude Genever 10 jaar

Jugged hare with red wine and bacon; ten years in an oak cask and 42% hold their own next to game and a reduced sauce.

To the bottle A. v. Wees De Ooievaar Zeer Oude Genever 10 jaar To the recommendation Jugged hare with A. v. Wees De Ooievaar Zeer Oude Genever 10 jaar

Stewed shredded beef with Zuidam Rogge Genever 5 Jaar

Braised stewing beef in a gravy of onion, vinegar and ketjap; peppery rye and five years in cask cut through the sweet, reduced sauce.

Go to the bottle Zuidam Rogge Genever 5 Jaar To the recommendation Stewed shredded beef with Zuidam Rogge Genever 5 Jaar

Herring on rye bread with Wynand Fockink Rogge Jenever

Herring with onion on Frisian rye bread; rye comes by twice, baked in the bread and distilled in the glass.

To the bottle Wynand Fockink Rogge Jenever To the recommendation Herring on rye bread with Wynand Fockink Rogge Jenever

Apricot and walnut dip with Hooghoudt Oloroso Cask Aged Jenever

Creamy dip with dried apricots and walnuts; seventeen years in an oloroso cask delivers exactly the same nut and raisin.

To the bottle Hooghoudt Oloroso Cask Aged Jenever To the recommendation Apricot-walnut dip with Hooghoudt Oloroso Cask Aged Jenever

Hachee with Rutte Old Simon Genever

Hachee with five onions, vinegar and cloves; roasted nut and 40% malt wine seek out the caramelised onion.

To the bottle Rutte Old Simon Genever To the recommendation Hachee with Rutte Old Simon Genever

Mackerel rillettes with Old Duff 100% Moutwijn Jenever

Mackerel rillettes with browned butter; pure malt wine at 45% cuts through the fat and follows the nuttiness of beurre noisette.

To the bottle Old Duff 100% Moutwijn Jenever To the recommendation Mackerel rillettes with Old Duff 100% Moutwijn Jenever

Waterzooi from Ghent with Filliers Oude Graanjenever 5 Jaar

Ghent waterzooi with chicken and cream; 38% cuts through the milk fat and five-year-old malt wine nestles up against the cream.

To the bottle Filliers Oude Graanjenever 5 Jaar To the recommendation Ghent waterzooi with Filliers Oude Graanjenever 5 Jaar

Dutch bar snacks with Bols Jonge Graanjenever

Skewers with ox sausage, liver sausage and mature cheese; the cold young jenever takes away fat and salt and leaves the acidity standing.

To the bottle Bols Jonge Graanjenever To the recommendation Dutch bar snacks with Bols Jonge Graanjenever

Kibbeling with Floryn Jonge Jenever

Home-fried cod bites with ravigote sauce; the cold young jenever cuts through the frying fat and lets the cod stay in the foreground.

To the bottle Floryn Jonge Jenever To the recommendation Kibbeling with Floryn Jonge Jenever

Shrimp salad with Hartevelt Jonge Jenever

Dutch shrimp in iceberg lettuce with lemon mayonnaise; the neutral young genever lets the sweetness of the shrimp take centre stage.

To the bottle Hartevelt Jonge Jenever To the recommendation Shrimp salad with Hartevelt Jonge Jenever

Stuffed eggs with Tukker Jonge Jenever

Stuffed eggs with aged cheese, mustard and chives; the lightly bitter young jenever cuts through the richness of the filling.

To the bottle Tukker Jonge Jenever To the recommendation Stuffed eggs with Tukker Jonge Jenever

Beetroot carpaccio with Zuidam Jonge Genever

Carpaccio of red and chioggia beetroot with goat cheese and walnut; liquorice and aniseed pick up the earthy sweetness of the beetroot.

To the bottle Zuidam Jonge Genever To the recommendation Beetroot carpaccio with Zuidam Jonge Genever

Spicy fish balls with Notaris Jonge Graanjenever

Cod fish balls with lemongrass and red chilli; the dry, cold grain jenever puts out the heat without adding sweetness.

Go to the bottle Notaris Jonge Graanjenever To the recommendation Spicy fish balls with Notaris Jonge Graanjenever

Dutch borrel platter with Boomsma Jonge Pure Graanjenever

A board with sausage, mature cheese, rye bread and pickles; the cold young grain genever cuts through the fat without adding sweetness.

To the bottle Boomsma Jonge Pure Graanjenever To the recommendation Dutch drinks platter with Boomsma Jonge Pure Graanjenever

Asparagus Flemish style with Filliers Jonge Ambachtelijke Graanjenever

White asparagus with egg, butter and parsley; the unaged young grain jenever cuts through the butter and lets the asparagus stand out.

To the bottle Filliers Jonge Ambachtelijke Graanjenever To the recommendation Asparagus Flemish style with Filliers Jonge Ambachtelijke Graanjenever

Anchovy toast with Jonge Wees Amsterdamsche Graanjenever

Toast with anchovy and shallot butter; the soft, cold grain genever takes away salt and butter fat without adding sweetness.

To the bottle Jonge Wees Amsterdamsche Graanjenever To the recommendation Anchovy toast with Jonge Wees Amsterdamsche Graanjenever

Chicken satay with Bobby’s Jenever

Chicken satay with homemade peanut sauce; the ginger, clove and lemongrass in the genever carry the marinade on into the glass.

To the bottle Bobby’s Jenever To the recommendation Chicken satay with Bobby’s Jenever

Fennel salad with Klarenaer Graangenever

Shaved fennel with radish, lemon and smoked trout; the spicy grain genever keeps smoke and sharpness in balance.

To the bottle Klarenaer Graangenever To the recommendation Fennel salad with Klarenaer Graangenever

Pork stew with Blankenheym Oude Genever

Pork tenderloin with mushrooms and baby potatoes from the roasting pan; the grain sweetness of the oude genever matches the brown crust.

To the bottle Blankenheym Oude Genever To the recommendation Pork stew with Blankenheym Oude Genever

Rabbit in mustard sauce with Boompjes Old Dutch Genever

Rabbit legs in cream and Zaanse mustard; malt wine and bourbon cask catch the sauce and lift the delicate meat.

To the bottle Boompjes Old Dutch Genever Go to the recommendation Rabbit in mustard sauce with Boompjes Old Dutch Genever

Oxtail soup with Wenneker Oude Jenever

Oxtail soup with madeira; the malt wine in the aged jenever follows the caramelised meat and clears the palate again.

To the bottle Wenneker Oude Jenever To the recommendation Oxtail soup with Wenneker Oude Jenever

Venison stew with Zuidam Oude Genever

Venison stew with dates, cinnamon and orange; barley, rye and maize in the old genever each hook onto a part of the plate.

To the bottle Zuidam Oude Genever To the recommendation Venison stew with Zuidam Oude Genever

Groningen eierbal with Hooghoudt Karaktervolle Oude Graanjenever

Homemade Groningen egg ball with curry ragout; the malt wine in the old grain jenever carries the curry and the breadcrumb crust.

To the bottle Hooghoudt Karaktervolle Oude Graanjenever To the recommendation Groningen egg meatball with Hooghoudt Karaktervolle Oude Graanjenever

Walnut tart with A. v. Wees Zeer Oude Genever

Walnut tart with caramel filling; the matured malt wine brings the same nut and caramel tone as the tart itself.

To the bottle A. v. Wees Zeer Oude Genever To the recommendation Walnut tart with A. v. Wees Zeer Oude Genever

Game terrine with Tukker Oude Jenever

Terrine of rabbit, pheasant and liver with pistachio; the malt wine softens the bitterness of the liver, the alcohol cleans up the pancetta fat.

To the bottle Tukker Oude Jenever To the recommendation Game terrine with Tukker Oude Jenever

Boterkoek with De IJsvogel Oude Genever

Butter cake made with butter and muscovado; the vanilla from two years in a beer cask runs alongside the molasses sweetness of the cake.

To the bottle De IJsvogel Oude Genever To the recommendation Boterkoek with De IJsvogel Oude Genever

Cheese board with Boompjes Korenwijn

Three cheeses with fresh figs in Earl Grey syrup; the sixty percent malt wine catches the salt and the brie.

To the bottle Boompjes Korenwijn Go to the recommendation Cheese board with Boompjes Korenwijn

Wild boar stew with Hooghoudt Korenwijn Zacht en Moutig

Wild boar braised for an hour and a half in red wine; the full-grain korenwijn catches the tannin and leaves the game flavour standing.

Go to the bottle Hooghoudt Korenwijn Zacht en Moutig To the recommendation Wild boar stew with Hooghoudt Korenwijn Zacht en Moutig

Cherry tart with Rutte Koornwyn

Cherry vlaai on yeast dough; the matured malt wine in the korenwijn lays a grain-sweet layer beneath the cherry acidity.

To the bottle Rutte Koornwyn To the recommendation Cherry tart with Rutte Koornwyn

Almond cake with Bols Corenwijn 2 jaar Vatgerijpt

Almond cake with mandarin syrup; vanilla from two years of Limousin oak and malt wine carry the almond and butter.

To the bottle Bols Corenwijn 2 jaar Vatgerijpt To the recommendation Almond cake with Bols Corenwijn 2 jaar Vatgerijpt

Fried balkenbrij with Schermer Moutwijn

Slices of balkenbrij fried in butter with coarse mustard; the bread-like malt wine sits on the same level as the fried flour.

To the bottle Schermer Moutwijn To the recommendation Fried balkenbrij with Schermer Moutwijn

Chicory salad with Rutte Paradyswyn 100% Maltwine Genever

Chicory with raspberries and smoked duck breast; one hundred percent aged malt wine absorbs the bitterness and follows the smoke.

Go to the bottle Rutte Paradyswyn 100% Maltwine Genever To the recommendation Chicory salad with Rutte Paradyswyn 100% Maltwine Genever

Groninger mustard soup with Zuidam Rogge Genever 1 Jaar

Groningen mustard soup with metworst; the peppery rye goes along with the mustard, the oak cask with the cream.

To the bottle Zuidam Rogge Genever 1 Jaar To the recommendation Groninger mustard soup with Zuidam Rogge Genever 1 Jaar

Oven-baked spare ribs with Kalkwijck Rogge Genever 3 jaar oud

Spare ribs with a syrup and apple sauce; the peppery rye cuts through the glaze, three years in cask keeps it round.

To the bottle Kalkwijck Rogge Genever 3 jaar oud To the recommendation Oven-baked spareribs with Kalkwijck Rogge Genever 3 jaar oud

Dates wrapped in bacon with Kalkwijck Korenwijn 3 Jaar Single Cask Oloroso

Medjool dates in crispy bacon; three-year oloroso brings the same dried-fruit tone as the date.

To the bottle Kalkwijck Korenwijn 3 Jaar Single Cask Oloroso To the recommendation Dates in bacon with Kalkwijck Korenwijn 3 Jaar Single Cask Oloroso

Plum chutney with Rutte Oloroso Sherry Cask Jenever 7 Y.O.

Plum and port chutney with mature cheese; seven-year-old oloroso sits on the same raisin and plum tone as the chutney.

To the bottle Rutte Oloroso Sherry Cask Jenever 7 Y.O.To the recommendation Plum chutney with Rutte Oloroso Sherry Cask Jenever 7 Y.O.

Smoked salmon with Hooghoudt Peated Cask Aged Genever

Smoked salmon on toast with horseradish cream; the smoky note from the cask picks up the smoke in the salmon.

To the bottle Hooghoudt Peated Cask Aged Genever Go to the recommendation Smoked salmon with Hooghoudt Peated Cask Aged Genever

All 45 jenever recommendations

NIX18 · Verkoop van alcohol onder de 18 jaar is verboden.

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By type

Wine, beer and whisky are above. For the other types, each page states which glass it belongs in, at what temperature, and what it goes with.