In the clear: caviar needs the softer and more expansive taste of Russian-style wheat vodka, not the more assertive rye vodka usually made in Poland
Victoria Moore On Vodka -- The Telegraph
Rye or wheat, or maybe even potato? Prickly, plump or slippery? There’s vodka, and then there’s vodka!
Goodness knows where he was off to, but a few weeks ago that lovely Stevie Parle tweeted, slightly bashfully, to ask what one should drink with caviar. Bear with me on this.
“Vodka,” I replied. Within five minutes a friend who had been eyeballing the Twitter conversation rang me up.
“Have you told him it needs to be wheat vodka?” he wanted to know. He sounded a bit beside himself. “You can’t drink rye vodka with caviar: it’s so sharp, it would just hack into it, I mean it would be like eating caviar with knives in your mouth – it would destroy the smooth texture.”
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My Comment: My favorite is Belvedere and Grey Goose .... served ice cold of course.
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