Cognac
Pairing Etiquette: What Food for What Cognac?
Ahead
of 2016 spring and summer celebrations, the Cognac
Board (BNIC) revealed today top chef recommendations on how
to pair the flavorful spirit with some of America's favorite
seasonal dishes. Indeed, Cognac is a spirit of choice that can
also be paired with light and delicate types of food.
"Understanding basic guidelines is the secret to a successful
pairing, although just like with wines if you love cognac you
are more likely to enjoy it with a wide range of dishes,"
said Chef Ken Arnone from D'cuisine in New York
1. Match texture
Matching texture is key when pairing with Cognac. Below are
few examples:
*
Lobster and Frozen Cognac
Ice cold, the lively citrus notes of the Cognac embraces the
soft skin texture of the lobster.
*
Caviar and XO Cognac
Rich and luxurious, the caviar will soften the Cognac.
*
Crème Brulée and VS Cognac
The fondant texture and the thin crisp caramel layer immediately
attenuate the VS sensation.
"Whether
you prefer to seek out similarities or contrasting elements
in the components, you absolutely must be sure to match texture,"
said Chef Fernando Navas from Balvanera Restaurant, New York.
2. Create a gastronomic
synergy, where 1+1 = 3
Try finding a dish that unveils a note in the Cognac. Below
are few examples:
*
Sea Scallops and VS Cognac
The Cognac's citrus notes highlight the shellfish's delicate
flesh. The butter makes an excellent bridge, which flatters
the Cognac and brings out its hazelnut notes.
*
Tarte Tatin and VSOP Cognac
The light almond notes in the Cognac, together with its smooth
texture, complement the dessert.
"The goal is not just to find things that go well together,
but to create a match where the food brings out something new
in the Cognac Chef Ken Arnone from D'cuisine in New York said
3. Match weights
Weight is key, a lighter Cognac will tend to work well with
a lighter flavored dish, whereas a bolder Cognac will work with
a more heavily flavored dish.
*
Oysters and VSOP Cognac
The sweetness of the Cognac and the saltiness of oysters strike
a nice balance on the palate.
*
Roquefort and VS Cognac
The food and the Cognac have massive flavors; ensuring one does
not dominate the other.
*
Dark chocolate and XO Cognac
Dark chocolate is the best partner for an XO, the older the
Cognac is, and the better it pairs.
"XO pair perfectly with lush cheeses and rich chocolate
desserts, the matching ensures that one does not drown out the
other." Chef Jennifer Cole from Bayona, New Orleans
4. Fatty food and Cognac
Food cooked with fat will have a natural affinity with Cognac,
below are few examples:
*
Bayonne Ham and VS Cognac
The Cognac will cut through the fat, and complement the meat.
*
Triple Cream Cheese and VSOP Cognac
The match plays on the fat and the creaminess of the triple
cream cheese.
"Food that are more moist and fatty, like duck legs, sausage,
ham, pate etc., have a natural bond with Cognac" said Chef
Ken Arnone from D'cuisine in New York,
5.
Avoid strong spices
Strong spices will reduce the ability to taste subtler flavors
in the Cognac. "I would say stay away from very strong
flavors such as spices and garlic, the Cognac is so delicate,
why spoil it?" said Chef Will Torrent from Barry Callebaut,
London UK.
Photo credit: Didriks via Foter.com / CC BY