Whisky and Oysters

“This whisky captures Islay’s rugged elegance – and I found its best pairing right on the island; oysters. Briny, fresh, and alive with the sea, the oyster amplifies the whisky’s maritime character, with its peat smoke intertwining with the saline kiss of the shellfish. Taken as the locals do, in one, it’s a bold meeting of land and sea. The whisky’s citrus brightness, smoky depth, and malt richness chase the oyster’s minerality, leaving a finish that feels both primal and refined.”

Sam’s recommendation: Port Charlotte Islay Barley 2014 Single Malt Whisky, £80

Red Wine and Fried Chicken

“A naughty one, but few pairings capture indulgence quite like this red with fried chicken – our pick being Butchies in Victoria. First showcased at our Grand Cru Drive Thru’ event, it’s where guilty pleasure met vinous greatness. Plush cassis, tobacco, and cedar notes wrap around the salty crunch of chicken, while fine tannins slice through the richness. Dark fruit and spice lift the succulent meat, turning comfort food into something thrilling. It’s a playful clash of refinement and hedonism, and proof that fine wine can shine just as brightly alongside casual favourites.”

Sam’s recommendation: Seña, Vina Seña, 2016, £110

White Wine and Miso Black Cod

“One of my favourite whites, it’s aged in oak, balancing richness with freshness, perfect for miso black cod temaki. Its creamy texture and subtle nuttiness echo the silky, umami-rich fish, while citrus and saline notes cut through miso’s depth. Gentle oxidative hints of almond and spice mirror the caramelised cod and toasted nori. The result? East meets West: Rioja’s heritage in dialogue with Japanese elegance, offering layers of savouriness, minerality, and a lingering, refined finish.”

Sam’s recommendation: Monopole Clasico Gran Reserva Blanco, CVNE, Rioja, 2015, £95

Champagne and Parmesan Cheese Puffs

“This is a Champagne of depth, tension, and remarkable complexity, and it shines alongside truffle parmesan gougères. Its vibrant acidity and fine mousse cut through the richness of the pastry, while layers of citrus, brioche, and toasted hazelnut echo the savoury intensity of truffle and aged cheese. The earthy truffle amplifies Krug’s subtle umami from extended ageing, creating a symphony of decadence and precision. Each sip refreshes the palate while elevating the bite, turning a simple hors d’oeuvre into an interplay of flavour and texture.”

Sam’s recommendation: Krug Vintage Champagne, Brut, 2011, £385

Brandy and Tarte Tartin

“This Calvados finds perfect harmony with my grandmother’s tarte tatin and salted caramel ice cream. Baked apple, dried fruit, and spiced oak mirror the tart’s caramelised apples, while hints of vanilla and roasted nuts echo the ice cream’s richness. The rum-cask finish adds warmth that lifts the dessert’s sweetness without overwhelming it, and a touch of salt sharpens the Calvados’ complexity, turning a family favourite into something layered and indulgent, balancing nostalgia with finesse.”

Sam’s recommendation: Christian Drouin Experimental Foursquare Angels 19YO, Calvados Pays d’Auge, £126

Disclaimer: This interview has been produced in partnership with Hackstons. Views and opinions expressed are those of the interviewee and do not necessarily represent those of Best of Living. Product details, prices and availability were correct at the time of publication but may be subject to change. Best of Living supports mindful enjoyment of alcohol — please drink responsibly. For advice and support, visit drinkaware.co.uk.

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