There are things that were made just for each other. Ice cream and a comfortable sofa, popcorn and films, a cold beer on a sunny day, convertibles and spring, wine and food, sand and picnics, a light and fragrant whisky with bread and butter pudding on a winter day.

No, that last pairing isn’t a slip. While an intelligent food and wine pairing is sure to whet our appetite, we don’t normally find food and whisky pairings on the menu. However, whisky and food can be a perfect match. Of course, like wine, whisky has various complexities, flavours, notes and fragrances, each of which determines the best food pairing for that particular whisky.

Still sounds strange? Well, it’s just like with cooking. We’re used to cooking with wine. Fish soup wouldn’t taste the same without its white wine base. Butter and champagne make a delicious sauce to go with roast chicken. And a nice chunky beef fillet finds a perfect companion in a rich red wine sauce.

We also cook with whisky. When taken out of the drinks cabinet and into the kitchen, whisky can add smokiness to a smoked dish, strength to a roast, sweetness to a dessert and an overall sophistication to a menu.

Light and fragrant whiskies can be paired with delicate dishes that have a hint of sweetness

The same goes for food and whisky pairing. It all depends how carefully you match the flavours. Also, pairing doesn’t mean that you simply match flavours. That is, it’s not as straightforward as serving smoked salmon with a smoky whisky. Your aim should be to create a match where the whisky brings our something new in the food and vice versa.

On the other hand, one element that you should try and match is weight. So a robust whisky that has been aged in a sherry cask goes well with a hearty dish while a delicate bourbon will work well with a lightly flavoured dish such as seafood and fresh fish.

Let’s start with something basic: whisky and cheese. Now this is only apparently simple, because both whisky and cheese come in hundreds of varieties. However, the categorisation of both helps in pairing them: for instance, peaty and spicy whiskies go well with smoky cheeses while balanced whisky blends tend to pair well with creamy and nutty cheeses like Blue Stilton and Gruyere. Another good match is a rich and spicy single malt with hard cheeses such as Beaufort while a peaty, earthy whisky balances out the strong aroma of Livarot.

Light and fragrant whiskies can be paired with delicate dishes that have a hint of sweetness such as parsnip soup, crab and smoked dishes. For main dishes such as steak, pork and venison, choose full-bodied whiskies. The latter are also a good match for rich desserts such as sticky toffee pudding and anything with ginger and dark chocolate.

Whisky doesn’t just go well with European cuisines. In fact, in the east, it has always been widely accepted to drink spirits with food. In Japan, for instance, you will frequently find sake and whisky on the table. Whisky does go particularly well with Asian flavours: the combination of whisky with typical strong eastern ingredients such as soy sauce, seaweed, pickled ginger and wasabi is intriguing.

One thing you should always add to your pairings is knowledge: read and research about whisky and, of course, taste. Also, there are some rules you need to observe. For instance, it’s very difficult to pair a whisky with food that is very spicy or has a lot of garlic, as these strong flavours will mask the subtleties of the whisky. On the other hand, fatty foods are an ideal platform: the fat will coat your mouth, which a sip of whisky will then cut through.

However, while there are rules, don’t be afraid to be creative. After all, it’s all a matter of taste.

Just the right pair

A toast to these pairings.

• Light and fragrant whiskies with creamy cheeses.

• Medium-bodied whiskies with smoked oysters, mussels and mackerel.

• Full-bodied whiskies with roast venison, mature cheeses and pecan pie.

• Peaty whiskies with anchovies, bacon and dark chocolate.