Glenfiddich Ambassador Christophe Pienkowski Share His Favorite Seasonal Combinations to Elevate Your Fall Gatherings
When one thinks of whisky, and particularly Glenfiddich, it’s easy to imagine a warm gathering with friends exchanging stories over a glass of single malt. Glenfiddich has a deep history rooted in craftsmanship and tradition, and this whisky brand remains a hallmark of both quality and versatility. With the fall season ushering in a time of togetherness, it feels like the perfect moment to explore the intersection of whisky and culinary art—an area where Glenfiddich’s West Coast ambassador, Christophe Pienkowski, thrives.
In a recent conversation, Pienkowski shared insights into pairing this premier whisky with food and how the traditions of whisky and cuisine align so well with seasonal celebrations. His journey from a professional chef to a whisky ambassador has equipped him with the ability to connect these two worlds seamlessly, creating experiences where the whisky and the dish complement one another.
Glenfiddich’s Legacy and Approach to Food Pairings
Glenfiddich, established in 1887, is known for its attention to detail in whisky-making, from its pioneering use of single malt to its extensive aging process in sherry, rum and other exotic casks. This attention to detail resonates in the kitchen as well, where pairing whisky with food enhances both the dish and the dram. During the fall season, this connection feels particularly strong as richer, spicier dishes emerge, making it a wonderful time to explore the culinary versatility of Glenfiddich.
One of Pienkowski’s favorite expressions for this time of year is the Glenfiddich 15 Year Old Solera Reserve, aged in European oak sherry casks. “The spice and dried fruit notes of the 15 Year Old pair perfectly with the warmth of fall dishes like roasted duck or lamb,” he shares. He often pairs this expression with duck consommé or roasted seasonal vegetables, enhancing the whisky’s honeyed richness.
Seasonal Pairings to Elevate Your Autumn Table
When asked about pairing specific dishes with Glenfiddich for autumn gatherings, Pienkowski pointed to a few standout combinations:
Glenfiddich 12 Year Old & Seared Scallops: Known for its fresh pear and oak notes, the Glenfiddich 12 Year Old is excellent with seafood, particularly seared scallops. The natural sweetness of the scallops complements the whisky’s fruity profile. This lighter pairing is perfect for the early days of fall, as the balance of fresh and warm flavors begins to take over.
Glenfiddich 18 Year Old & Rich Meat Dishes: The Glenfiddich 18 Year Old offers a depth of flavor with cinnamon, dried fruit and oak, which makes it an excellent companion for hearty stews, braised short ribs or apple-based desserts. During the autumn, when the air cools, the 18 Year Old enhances the complexity of rich desserts like apple and cinnamon tarts, making it an ideal end to an autumn feast.
Glenfiddich 21 Year Old Gran Reserva & Creole Dishes: Finished in Caribbean rum casks, the 21 Year Old brings forth exotic notes like banana, toffee and peppery spices, pairing seamlessly with Creole-inspired meals such as jerk chicken or sweet plantains. This whisky’s finish adds a lively twist to the seasonal table, reminding us that autumn is also about spice, celebration and warmth.
A Holiday Recipe to Share
To highlight the spirit of the season, Pienkowski also shared a personal favorite: canelés paired with Glenfiddich 21 Year Old Gran Reserva. This whisky’s notes of banana, fig, toffee and oak and its ginger-spice finish pair beautifully with the buttery richness of freshly baked canelés. As he puts it, “There’s something comforting about sitting down with a warm dessert and a glass of whisky on a crisp autumn evening. It’s an experience that invites you to savor both the moment and the flavors.”
Here’s his simple recipe for canelés that can be enjoyed during the cooler months:
Ingredients:
– 2 cups whole milk
– 1 vanilla pod (seeds + pod)
– 3 tbsp dark rum
– 2 tbsp unsalted butter
– 2 large eggs + 2 yolks
– 1 cup + 1 tbsp all-purpose flour
– 1 1/4 cups brown sugar
– 1 tablespoon melted butter, melted (for coating the molds)
– Canelé molds (40 mini or 20 large) (silicone or copper)
Instructions:
- In a medium saucepan, bring the milk, vanilla pod and seeds, rum and butter to a boil.
- Meanwhile, whisk the eggs (two plain + two yolks). Pour in the flour and brown sugar and stir well with a spatula until well combined.
- Remove the vanilla pod from the milk. Then pour the milk, a little at a time, to the egg mixture, stirring well between each increment.
- In the end, you must have a liquid batter that looks like a crepes batter. Cover and let sit in the refrigerator for 24 hours or at least overnight.
- Once ready to bake, preheat the oven to 480 degrees. Fill in the canelés forms up to 3/4. Bake for 10 minutes at 480 degrees and then for 50 minutes at 350 degrees.
- Serve warm with a dram of Glenfiddich 21 Year Old Gran Reserva.
Autumn is a time of harvest, warmth and gathering, and Glenfiddich’s range of whiskies, paired with the season’s best dishes, provides an ideal way to celebrate these moments. Pienkowski notes that much like preparing a meal, crafting whisky requires patience, precision and passion—all elements that Glenfiddich has honed over generations.
“For me,” he reflects, “whisky and food are about sharing an experience—whether it’s the richness of a dish or the complexity of a dram, both come together to create something memorable—something that marks the season.”
This article is brought to you by one of the many talented writers associated with Locale Magazine! We are a group of locals (whether born and raised or transplanted) who love this county we now call home!
