Unveiling Martell's Fine Spirits Through Food Pairings
"If it was not made from Cognac, it is not real cognac," Martell brand ambassador Pierre Boyer said, with a smile on his face and a glass of Martell Cordon Bleu on his hand. During the exclusive lunch at Raffles Salon, liquor connoisseurs and gourmands enjoyed three selections from the oldest Cognac house in France. Boyer further explained that despite its founding in 1715 and limited production, Martell's incomparable line of cognacs and spirits continue to capture the hearts and palates of those who prefer fine drinks.
Indeed, its 300-year heritage is celebrated with passion and precision passed down through generations, treasuring the beauty and pleasure of every moment. But despite being associated with royals, dignitaries, and high brow personalities, it humbled itself through a series of intimate gatherings in various countries where guests savoured a scrumptious three-course lunch paired with Martell cognacs.
Boyer showed attendees how to properly unveil the complexity of each type of cognac through sensory perception that could be further enhanced with the help of meticulously prepared food. "Three terms encapsulate the sensations of a Martell tasting—elegance, complexity, and balance," he said.
Its elegance can be observed in its subtle aromas and silky sensations that flatter the palate of every drinker. Moreover, its line of cognacs reveal a multitude of aromatic notes—from floral to spicy, from woody to vanilla. And amidst this beautiful complexity is its perfect balance: well structured yet round, powerful on the palate but has light, smooth lingering finish.
Fine Martell cognacs VSOP, Cordon Bleu, and XO were presented during the three-course meal. The VSOP, served as a cocktail demonstrates the versatility of the drink. The golden amber Martell VSOP's bittersweet, soft aroma that is akin to lime, licorice, and crystallised raisin, plum, and quince, translates to a mellow, round bodied, fruity taste.
For the main course, guests enjoyed the Sirloin with béarnaise sauce and French fries paired with Martell XO. XO is fruity and more intense. Its spicy notes go well with heavier meat dishes. The bold flavour of XO also helps to bring out the rich buttery taste of the béarnaise sauce. This dar gold, amber-coloured XO has spicy, rich, and intense tasting notes. It also has a rounded and fruity taste reminiscent of walnuts and figs.
To cap off the delectable meal, chocolate religieuse with raspberry coulis and vanilla ice cream along with Martell's Cordon Bleu was served. Cordon Bleu is a very unique cognac with its more mellow, smooth and rounded flavour. The lighter flavour of the cognac matches well with the chocolate and fruity flavours of the dessert.
The luxury tasting event proved that Martell cognacs were as versatile as they were complex and could be enjoyed at an occasion—whether during quiet talks after dinner, rousing celebratory gatherings or at any unforgettable sit down dinner. Explore, experience, and enjoy the intricate flavours from a glass of Martell cognac.