True French Cognac belongs to the category of digestifs, consumed after a hearty meal. It is believed that this noble drink aids digestion. Drinking expensive cognac varieties involves a whole ritual: they are enjoyed in a cozy room, after a cup of coffee and before savoring a fine cigar. The only exception is for young cognac, where a light dessert of cheese, dark chocolate, or fruits is allowed.
Local Traditions
In Russia, there are customs of consuming cognac that have evolved, although the quality of local cognacs slightly lags behind French ones. According to legend, even Nicholas II himself didn’t take Gallic traditions seriously. The snack he invented would have shocked any Parisian sommelier.
When the emperor first tasted cognac, he found it too strong. Desperately looking for something to snack on, the only thing he could find was a lemon. Later, the court chefs came up with the idea of sprinkling the fragrant lemon slices with a mixture of ground coffee and powdered sugar.
Gourmets strongly advise against following Romanov’s example: lemon stuns the taste buds for a few minutes, depriving one of the chance to enjoy all the nuances of cognac.
Snacking with Lemon
Despite warnings from true wine lovers, the legacy of the last tsar continues to influence Russians, who persist in pairing cognac with lemon. Here are a few recipes for fans of this uniquely Russian snack:
- A modern “Nikolashka” budget version: a lemon ring is sprinkled first with instant coffee, then with sugar. Simple and strong.
- A lemon wedge is placed between cheese slices. It’s thought that the cheese will soften the sharpness of the citrus.
- Several types of cheese are finely grated and mixed with warm honey. The resulting paste is spread on a lemon slice.
- If you melt some dark chocolate and dip a few lemon rings in it, you’ll have a great snack and a nice table decoration.
- Caramelize sugar in a pan and dip citrus slices in it to create a caramel dessert.
Meat Dishes
Dishes made from lean meats like beef, chicken, or turkey pair well with cognac. Though these are called “salty” snacks in French tradition, in practice, salt is used sparingly, as it suppresses the aftertaste of the noble drink. Spices are avoided for the same reason. Typically, cold cuts or roasted meats, sliced into strips or cubes, are served—sometimes steaks or medallions. Pâtés are ideal, while lamb and pork are too fatty, and spicy eastern dishes are strictly off-limits.
Fish
French sommeliers are strict: fish pairs well only with white wine, and eating fish with cognac is sacrilegious. However, Russian restaurants often serve tartlets with black or red caviar, or dishes made from sturgeon, trout, or salmon with cognac. Occasionally, other seafood such as snails, crayfish, or shrimp is offered. As with meat dishes, it’s best not to overuse spices.
Salads
Fresh greens go well with any wine, but vegetables should be used cautiously. Usually, they are served as a garnish or combined with meat in canapés.
Fruits
It’s believed that fruits paired with cognac should grow in the same climate zone as the regions that produce this wonderful drink. Slices of apples and pears, grapes, strawberries, raspberries, plums, and apricots can be laid out on separate plates or combined into an assortment on a large platter. Exotic fruits like mango, bananas, or papaya don’t mix well with cognac.
Olives
Olives pair well with vermouth but don’t quite match the flavor of cognac. Nonetheless, they are often served as a standalone snack and used in sandwiches or tartlets. Olives pair nicely with cheese or fruits.
Nuts
Lightly roasted peanuts, almonds, cashews, or hazelnuts go particularly well with cognac. They also make great ingredients for more complex dishes.
Cheeses
Pair cognac with low-fat hard cheeses that have mild flavors and aromas (Gouda, Parmesan, Gruyère, Edam). A plate of cheese slices is beautifully complemented by small bowls of nuts and grapes. A small dish of warm honey is also a nice addition.
Chocolate
Perhaps the best snack for any type of cognac is chocolate. The right chocolate should be natural, dark, and bitter. It’s best to avoid unnecessary additives like raisins, nougat, or caramel. An assortment of different chocolates is a great idea.
Unsuccessful Pairings
Avoid trying to pair cognac with homemade pickles or preserves. A bottle of fine French cognac doesn’t belong next to local traditional dishes; it is better suited to creations of French cuisine.
The best option, however, is to enjoy good cognac without any snack at all.