Ryan Arnold, Wine Director at Lettuce Entertain You: "Food with a lot of sweetness, maybe pork belly with stewed apples. Something deep-fried, fatty, sweet. Maybe white meat, game, poultry... it’s basically vodka marinated with bitter awfulness."
Jon McDaniel, Wine Director at Acanto: "Intensely spicy Asian food, shawarma chicken, five-alarm Thai curry." (He also said you could dip an almond cookie in Malort and eat it like an Italian biscotti in wine.)
Philippe André, Grand Cru Sommelier: "You need something pretty rich, like a sausage with mustard... something fat and vibrant to help speed up the finish. It’s like a Russian bath house or Tuesday oyster special: it’s a leap of faith... I love Malort. It always reminds me of what I did to deserve this."