Lately it feels like food & drink has become like one of those What’s your street name meme where you take the name of the street you grew up in and pair it with the colour of your socks. In the case of food & drink, it’s so random:
- alcohol with snacks: champagne and hershey kisses, tequila and ramen, vodka and sour patch kids
- beer with chinese food: IPA and orange chicken, stout and spring rolls (Americans: they’re NOT egg rolls, there is no egg), winter pale ale with kung po chicken
- wine and pizza: syrah and pepperoni, riesling and hawaiian, pinot noir with cheese
- beer and dessert: hefeweizen and key lime pie, double IPA and cr&$232;me brûlée, porter and chocolate strawberries
- alcohol with cake: pedro ximenez with coffee cake, rosé champagne with red velvet cake, gin with ginger layer cake
And now, there’s beer and doughnuts. Chefs and masterchef contestants are increasingly making all sorts of weird and wonderful doughnuts. Although I can’t really see beer and doughnuts, I guess why not. They pair fruity framboise with chocolate glazed, sour beer with jam-filled, guinness with boston cream.
My choice is limited because I only like plain doughnuts and even those are too sweet and too stodgy for me. On the chart, cider goes with old fashioned and stout goes with cinnamon sugar, the two doughnuts that most appeal to me.
But wait, there’s more. Pairing alcohol with favourite book. It’s a superficial pairing, like Middle Earth cask ale and Lord of the Rings, as if an intern did some googling and came up with it. There’s a brewery in the Midlands called Middle Earth. Other pairings suggest a little more knowledge of the books, like mint julep and The Great Gatsby, smoking bishop (Victorian-era mulled wine) with The Christmas Carol, and wine, any wine with 1984.