Food and drink pairings almost always focus on how the complexity and different flavours in wine can complement – and even improve – the taste of a particular dish. If you’re after a drink that boasts all the complexity and terroir of wine, look no further than cognac – a very special and protected brandy from western France.

If you’re unfamiliar with cognac it’s simplest to think of it as a distilled wine, but take a look at our introduction to cognac for a better understanding of what makes it so special here. Fiercely protected, it can only be made in a certain region of France to time-honoured methods, aged for at least two years in oak barrels after being double distilled. The result is an amber-hued liquid which is warming, sweet, spicy and bursting with subtle, complex flavours. It’s the nuanced and myriad notes found within each sip that makes it so suited to pairing with food – perhaps something not many of us think of when it comes to stronger, distilled spirits.

Cognac’s ability to pair with both salty and sweet flavours means it’s far more versatile than most of us give it credit for; as a very general overview, the spirit can cut through fatty savoury foods like charcuterie and cheese and complement the sweetness of desserts and chocolate – but go beyond the basics and you'll find it works with so much more.

Of course, not all cognacs taste the same, and different styles (VS, VSOP, XO and vintage) will be better suited to certain pairings – just like wine. No other cognac house puts as much emphasis on food pairing as Rémy Martin, which produces cognacs made exclusively with eaux-de-vie from the Grande and Petite Champagne areas of the Cognac region (the areas regarded as the epicentre of cognac production).

While it doesn’t look like wine is going to be knocked off the top spot in the food matching rankings anytime soon, we’re beginning to understand how much other tipples have to offer. Cognac is a fantastic drink served neat, over ice or as part of a cocktail, but it can also cut through the fattiness of salami, complement the creaminess of cheese, bring out the delicate flavours of seafood and pair with a wide range of desserts. Next time you’re entertaining, try serving glasses of Rémy Martin with your food and see how it matches up – you might be surprised at just how well they go together.