cheryl
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What to Eat When You Drink Cognac - Esquire
The rare spirit is inherently built for culinary pairings.
When drinks connoisseurs espouse the pleasures of food and alcohol pairings, they’re usually referring to wine, or craft beer, so rarely considering liquor. Indeed, many spirits are way too aggressive to pair with most foods and are better suited for enjoying alone, or after a meal. That’s not the case with cognac, however. So often seen as the height of contemplative luxury—to be sipped while smoking a cigar in your leather and mahogany-bound study—it’s actually the rare spirit inherently built for culinary pairings.
Cognac is, of course, a grape-based brandy from the Cognac region in southwestern France. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. In the case of Rémy Martin, its cognacs come exclusively from a blend of eaux-de-vie—unaged spirit—from the Grande Champagne and Petite Champagne districts known as “crus,” with at least 50% of it being Grande Champagne.
The rare spirit is inherently built for culinary pairings.
When drinks connoisseurs espouse the pleasures of food and alcohol pairings, they’re usually referring to wine, or craft beer, so rarely considering liquor. Indeed, many spirits are way too aggressive to pair with most foods and are better suited for enjoying alone, or after a meal. That’s not the case with cognac, however. So often seen as the height of contemplative luxury—to be sipped while smoking a cigar in your leather and mahogany-bound study—it’s actually the rare spirit inherently built for culinary pairings.
Cognac is, of course, a grape-based brandy from the Cognac region in southwestern France. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. In the case of Rémy Martin, its cognacs come exclusively from a blend of eaux-de-vie—unaged spirit—from the Grande Champagne and Petite Champagne districts known as “crus,” with at least 50% of it being Grande Champagne.