When thinking of cognac, minds immediately run to its rich flavors and aromatic complexity. Aged in oak barrels, it develops nuanced profiles that range from fruity and floral to spicy and woody: it’s this this versatility that makes cognac not only one of the more recognizable and valued drinks in the world, but also an exceptional partner for a variety of dishes. Whether you’re hosting an elegant dinner party or indulging in a quiet evening of fine dining, knowing how to pair cognac with the right foods can elevate your experience to unprecedented levels.

• CHEESE PLATTERS – A classic! Cheese and cognac can create a sublime tasting experience, especially if paired taking all the subtle nuances in account: soft cheeses like Camembert and Brie enhance the creamy, buttery notes of a younger VS or VSOP Cognac, while aged cheeses such as Roquefort and aged Gouda bring out the deeper, nutty, and caramelized flavors of an XO Cognac.

• SEAFOOD – Not the most immediate idea, but a wonderful one: in a game of contraries, oysters and smoked salmon work phenomenally with a VS Cognac, whose subtle sweetness and slight acidity balance the briny and smoky flavors of the seafood.

• RICH MEATS – Full body for a full experience: cognac pairs excellently with rich, robust meats that pack flavor. Duck breast, especially when served with a fruit-based sauce, complements the fruit-forward notes of a VSOP cognac. Aged XO cognacs, with their intricate layers of flavor, are perfect with roasted lamb or venison.

• CHOCOLATE DESSERTS – It can’t really get any better than this. Cognac and chocolate is a match made in heaven. Dark chocolate truffles or a rich chocolate tart highlight the deep, cocoa, and vanilla undertones in older cognacs. Opt for an XO Cognac to enjoy a harmonious blend of sweetness and complexity.

Pairing Cognac with food (not differently from any pairing experiment or creative concoctions, like the ones in mixology) involves understanding its flavor profiles and how they interact with various ingredients. This means that different courses require different applications:

• APPETIZERS – Start with lighter, more delicate Cognacs like a VS. These Cognacs typically have fresh, fruity notes that complement light appetizers such as seafood canapés, chicken liver pâté, or fresh fruit salads. The goal is to enhance the flavors without overpowering them.

• MAIN COURSES – When moving to main courses, consider the intensity of the food. For poultry or pork dishes, a VSOP Cognac works well, as its balanced flavors enhance the savory aspects. For richer meats like beef or game, an XO Cognac is ideal. Its depth and complexity stand up to the boldness of the dishes, creating a harmonious balance.

• DESSERTS – Desserts offer a playground for Cognac pairings. Opt for sweeter, richer Cognacs like an XO on the rocks to accompany desserts like crème brûlée, apple tart, or even blue cheese with honey. The sweetness of the dessert can bring out the nuanced flavors in the Cognac, creating a delightful end to your meal.

• DIGESTIFS – Cognac also makes a perfect digestif, helping to settle the stomach after a hearty meal. Sipping a well-aged Cognac neat allows you to fully appreciate its complex flavors and aromatic bouquet. Consider pairing it with a small piece of dark chocolate or a fine cigar for a classic and truly indulgent experience.