- Tulip glass: Concentrates aromas
- Snifter: Traditional but less ideal
- Grappa glass: Good for eau-de-vie
- Avoid: Wide brandy balloons
Temperature
- Room temperature: Traditional
- Slightly cool: Often better
- Never heated: Destroys delicate aromas
- Ice: Your choice, ignore snobs
Food Pairings
- Cognac: Cigars, dark chocolate, blue cheese
- Armagnac: Foie gras, prunes, aged Comté
- Calvados: Apple desserts, Norman cheeses
- Eau-de-vie: End of meal, cleanse palate