Present the men's company which retired to cigar after dinner to spend time in a pleasant conversation far from ladies. What drink will they prefer? Of course, cognac. It is elegant, mysterious and possesses long aftertaste. But whether you knew that in combination with some dishes it opens absolutely new palette of tastes?
From time immemorial cognac was considered as digestive - drink which is served before meal and promotes the best digestion. But time goes and everything changes. Current trends demonstrate to what cognac, as well as other alcoholic drinks, deserves attention as the full-fledged participant of a meal.
Snack for cognac
If from alcoholic drinks it is planned to serve cognac, then from snack it is worth preferring such fat, saturated dishes as konf from a duck breast, a fuagr, paste and even paste. The rich and rich texture of meat dishes will soften effect of alcohol and acid, and a taste of cognac will be developed by a velvet shade. At the same time, the alcohol which is contained in cognac does taste of meat dishes much brighter. Snack from the fried vegetables with truffles and/or other wild mushrooms will shade cognac. In general, selecting a successful combination of snack for cognac, it is important to remember balance of acids, at their surplus, for example in combination with sweet or fruit dishes, the good duet won't turn out.
Beef is well combined with cognac. It is the best of all to choose fillet minion or beef sirloin and to serve it with cognac of five-year endurance.
Sushi bar?
Trust or not, but cognac in which the fruit taste and acid are faultlessly balanced is perfectly combined with slightly smoked fish, oysters, a lobster, an echinoid and almost with all species of mollusks. The combination of cognac and sushi or sashimi is considered also successful. Besides, this strong drink shades a delicate delicate taste of Asian spices and seasonings.
Cheese and desserts
Look for a sure bet? It is undoubtedly cheese. As it was mentioned earlier, sweet, dairy, creamy dishes and eggs soften effect of alcohol. Besides the texture of such dishes is perfectly combined with hard liquors. Fat grades of cheese from cow's milk melt in the mouth, creating creamy texture, opening all palatefullness while cognac gives to cheese fruit, spicy and even nut shade. What can be better, than drink a glass of cognac in combination with snack from blue-veined cheese, sweet fruit and walnuts? And the French cheeses of 40 percent fat content is really euphoric experience for the real gourmet. As for desserts, cognac will perfectly add a vanilla or jasmine cream and caramel cream.
The inscriptions VS, VSOP and XO designate categories of aging of cognac. VS or ""very special"" are cognacs a minimum of two-year endurance, VSOP or ""very special old pale"" - four and more years, and XO or ""extra old"" - six and more years.
Chocolate
Once Maurice Hennessy called a combination of cognac and chocolate "ideal marriage" where there is everything: passion, sensuality, harmony. Cognacs of category XO or ""extra old"", sustained of six and more years, are best of all combined with milk chocolate. But a dark chocolate or chocolate cake are the good choice too, their bitterish taste emphasizes drink spice.