Dif­fer­ent qual­i­ties

The Star Malaysia - Star2 - - LIFESTYLE -

MARTELL car­ries a va­ri­ety of dif­fer­ent co­gnacs. Here is a brief break­down of what is avail­able and what kind of food it should go with: Martell VSOP Medal­lion Soft, mel­low, fresh and light, Martell VSOP has a nice bou­quet of flavours, but is not strong and does not have a long af­ter­taste. It goes best with fresh recipes, and clean food like sashimi, be­cause the VSOP will not over­power the light flavours of the food. n Michael Cheang still hasn’t found the right co­gnac to go with his char koay teow, but is con­tem­plat­ing bring­ing a bot­tle of XO on his next visit to a curry house. Martell Cor­don Bleu Mel­low, rich, with a very strong fra­grance but very mild af­ter­taste. This can be paired with a spicy but not too pow­er­ful dish such as steamed fish, as the spici­ness of the Cor­don Bleu will add some gen­tle flavours to the steamed fish. Martell XO The com­plete op­po­site of Cor­don Bleu, the XO has a very mild flavour but packs a pow­er­ful and long af­ter­taste. Best for food that is over­whelm­ing, so that the taste of the co­gnac lingers on long af­ter the flavour of the food is gone. Martell Cre­ation Grand Ex­tra Pow­er­ful, in­tense and ex­cep­tion­ally sat­is­fy­ing. Don’t bother pair­ing this with any­thing. A co­gnac this old (at least 40 years) is very pow­er­ful in terms of palate and will com­pletely cover the good work of the chef. Take this as an af­ter-din­ner drink and en­joy it on its own mer­its. way; and choos­ing the right food and the right drinks to get the right taste, is one of the true en­joy­ments of life.”

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.