December 4th 2024.
Nuno Mendes, a highly acclaimed chef from Portugal famous for his Michelin Starred restaurant, Viajante, in London, has joined forces with Old Pulteney to showcase the perfect pairing of seafood and whisky. As a part of this collaboration, Mendes has created a series of delectable recipes featuring Old Pulteney's latest limited-edition Coastal Series release, Old Pulteney Port, which beautifully highlights the shared seafaring history of these two nations.
Mendes' focus for this partnership is to demonstrate how whisky can elevate seafood dishes, which are traditionally paired with wine. Drawing inspiration from the maritime heritage of Wick, Scotland, and his own Portuguese roots, he has crafted a series of dishes that celebrate the unique flavor profile of Old Pulteney Port. One of the recipes includes slow baked scallops with a smoky broth, where Scottish scallops are baked to perfection and served with a broth infused with the rich and smooth Old Pulteney Port.
"Both regions are heavily influenced by the sea, and that connection is evident in the seafood we savor," Mendes explains. "Despite being miles apart, we are blessed with similar ingredients, thanks to the same waters and salt. There's an unspoken bond between these coasts, united by the abundance of the sea. I want to encourage people to explore these connections and discover how our cuisines complement each other in surprising ways."
Mendes believes that whisky, especially a complex and flavorful one like Old Pulteney Port, can completely transform a seafood dish. The subtle saltiness and fruity notes of the whisky beautifully enhance the natural flavors of the seafood, resulting in a dining experience that is both unexpected and immensely satisfying. Aged in Ruby Port Pipes and Barriques from the Douro Valley in Northern Portugal, this whisky boasts tasting notes of sultanas, candied orange, and a hint of sea salt, making it the perfect pairing for the briny and fresh taste of seafood.
According to Mendes, Old Pulteney Port pairs exceptionally well with dishes such as grilled langoustines, smoked mackerel, or a rich seafood stew. "The complexity of the whisky adds a whole new dimension to these dishes," he says. "It's all about finding harmony between the elements, just like Scotland and Portugal have done with their shared maritime heritage."
For those looking to explore this unique pairing further, Mendes recommends checking out more reviews and subscribing to the latest issue of Scottish Field. With Mendes' expertise and Old Pulteney's exceptional whisky, this partnership is a true celebration of the connection between two seafaring nations and their love for seafood and spirits.
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