Why Cognac Deserves a Spot at Your Dinner Table (After Dessert)
I’ll be honest — for a long time, I thought of Cognac as something my grandfather would sip quietly by the fire, maybe while wearing slippers. But after hosting a few dinners where I carefully paired cocktails with each course, I realized my final act was missing something elegant… something warming and indulgent. Enter Cognac.
This French classic might have a reputation steeped in tradition (and a little mystery), but it’s a digestif that earns its place in modern hosting. Whether you’re winding down a cozy dinner with friends or marking the end of an elaborate holiday feast, Cognac has all the richness, complexity, and ritual you want from an after-dinner drink — without requiring a bartender’s toolbelt.
What Exactly Is a Digestif Anyway?
If you’re new to the term, a digestif is a drink served after a meal to aid digestion. Think of it as the nightcap’s more cultured cousin. Digestifs typically have higher ABVs and bold, complex flavors that round out your last bite with finesse. Cognac, with its blend of fruit, spice, oak, and warmth, checks all the boxes — and then some.
Okay, So What Is Cognac?
Cognac is a type of brandy, but not all brandy is Cognac. For a spirit to bear the name « Cognac, » it must be:
- Made in the Cognac region of France
- Distilled from specific grape varieties (mostly Ugni Blanc)
- Double-distilled in copper pot stills
- Aged for at least two years in French oak barrels
Each bottle carries a classification that tells you how long it’s been aged:
- VS (Very Special): Aged a minimum of 2 years
- VSOP (Very Superior Old Pale): Minimum 4 years
- XO (Extra Old): Minimum 10 years (used to be 6 before 2018)
Generally, the longer the aging, the smoother and more nuanced the Cognac. If you’re planning to enjoy it neat as a digestif, I recommend starting with a VSOP or XO — they’re more balanced and refined.
How to Serve Cognac After Dinner
There’s no complicated shake, no garnish prep, no rim to sugar. Serving Cognac is about slowing down and savoring. Here’s how to do it right:
1. Glassware: Choose Wisely
The classic snifter glass (bulbous bottom, short stem) is often associated with Cognac. It lets the spirit warm in your hand and concentrates the aroma. But I actually prefer a small tulip glass — it traps the aromas better and prevents overheating.
2. Temperature Matters
Cognac should be served at room temperature — not chilled, not warmed over a flame (seriously, we’re not flambéing desserts here). Too much heat can kill the delicate aroma layers.
3. Pour It Neat — and Take Your Time
Pour about 1 to 1.5 oz. Swirl gently to wake up the aromas, then take a small sip and let it linger. Cognac is meant to be sipped slowly. Encourage conversation. Extend the mood of the dinner without rushing to clean plates or clear the table.
Pairing Cognac with Dessert (or Skipping Dessert Altogether)
I once paired a buttery tarte Tatin with a VSOP Cognac, and the table went silent — in the best way. The stewed apples, caramel, and puff pastry echoed the notes in the Cognac so perfectly it felt like a slow-motion mic drop.
Here are a few dessert ideas that align beautifully with Cognac:
- Dark chocolate truffles: Rich and bittersweet = pure magic with XO
- Poached pears in wine or spice: Their delicate flavor won’t overshadow the spirit
- Cheese plate with aged gouda or blue cheese: Trust me on this – salty/savory + sweet/oaky = excellent
Or skip the dessert altogether and let a good Cognac be the final course. It has enough complexity to stand on its own — much like a great story shared after the last toast.
Cognac Cocktails for Digestif Moments (Yes, It’s Allowed)
Purists might faint, but I’m here to give you permission: yes, you can use Cognac in cocktails — even after dinner. Just keep it spirit-forward and let the Cognac shine. A few of my go-tos:
- Between the Sheets: Cognac, rum, triple sec, lemon juice — rich but zippy
- Sidecar: Cognac, Cointreau, lemon juice — a classic for a reason
- Simple Cognac Old Fashioned: Cognac, demerara syrup, dash of bitters, orange twist – subtle and elegant
If you’re serving digestif cocktails, keep portions modest. You’re not aiming for round two of the party — you’re closing the evening with style.
Hosting Tip: Make Cognac Part of the Ritual
One of my favorite post-dinner hosting tricks is the “open bottle ritual.” I set out a bottle of XO Cognac, a few small glasses, and let guests serve themselves while we move to the living room (or the balcony in warmer seasons). It keeps the energy relaxed and lets people engage with the drink on their terms.
Conversation flows, shoulders drop, and suddenly that Cognac feels less like grandpa’s drink and more like a reward — for cooking, for showing up, for sharing a good meal together.
How to Build Your Starting Cognac Collection
You don’t need a dozen bottles to start enjoying Cognac. Just one solid option will do, but if you’re looking to broaden your home bar, here’s how to do it without breaking the bank:
- Start with a VSOP: Well-rounded, budget-friendly, and great alone or in cocktails.
Try: Hine Rare VSOP, Rémy Martin VSOP - Add an XO (or a good-quality Hors d’Age): For sipping after special dinners.
Try: Delamain Pale & Dry, Courvoisier XO - Keep a cocktail-friendly VS: Save this one for your next Sidecar.
Try: Frapin 1270, Camus VS
Most of these are available in 375ml formats as well — great for sampling without commitment.
Final Thoughts Over the Final Pour
If you’ve ever ended a dinner party thinking something was missing — like you needed just one more moment to slow things down, deepen the mood, or toast the end of a good meal — Cognac might just be the missing piece.
It’s understated, elegant, and endlessly rewarding when served well. And above all, it’s a reminder that not every drink on your bar cart needs to be shaken, stirred, flambéed, or rimmed with citrus zest. Sometimes, the perfect finish is a simple pour. Neat. Warm. And quietly spectacular.
Cheers,
— Liz