The Pound-for-Pound Best Food & Wine Pairing, What Exactly is Cognac, and a Producer Whose Wines I Always Bring Home from France

Hey guys!

Hope everyone is enjoying the final weeks of Summer. This week, we’re pairing rotisserie chicken with orange wine, diving into the world of Cognac, and spotlighting a producer who’s wines I always bring home in my suitcase, Domaine L’Anglore. Enjoy!

Tested and approved by Johnny Novo on his quest for perfect chicken

Since I started exploring the world of food and wine pairings, I’ve found one that I honestly don’t think can be beaten: rotisserie chicken and orange wine. There’s something about a perfectly seasoned, slightly charred bird that pairs perfectly with a floral orange wine, no idea why. It’s a combination that makes you think “this is exactly why I love eating and drinking.”

I had the privilege of testing this theory earlier this month with probably one of my favorite food creators on the internet right now, Johnny Novo (@jnov_). Johnny specializes in hunting down the best rotisserie chicken in the New York and beyond, and he’s doing a phenomenal job at it. We made our way to a relatively new spot in Bed-Stuy called Badaboom, and it was every bit as good as the hype (you can check out the video here if you missed it).

That visit got me thinking: where are the best spots in New York City to experience this near-perfect pairing? Here are three I’d put at the top of the list:

Obviously, this had to be first. The chicken here was unbelievable, insanely tender with crispy, perfectly seasoned skin, and all the drippings are caught by the accompanying roasted potatoes. It was pretty magical. Their wine list is also next level, with some serious gems. A whole chicken comes in around $58, which is a little steep, but trust me, it’s worth every penny.

Sitting on the border of Clinton Hill and Bed-Stuy, The Fly is another strong contender. Their rotisserie chicken is juicy, flavorful, and fairly priced, and the wine menu follows suit. This is a great spot if you want an easy, relaxed experience where the food and wine speak for themselves. The ambiance is cozy and lively, making it perfect for a date or a night out with friends.

Okay so this one isn’t a restaurant, it’s a grocery store. But I wanted to include it for anyone who wants to try this pairing from the comfort of their home. Johnny ranks Fairway Market’s rotisserie chicken as the top grocery store chicken, and honestly, it’s hard to argue with the expert. Grab a bird, hit your local wine shop for a bottle of orange wine, and you’re good to go. You can check out Johnny’s full rankings here

As for what orange wines to pair, I tend to gravitate toward floral, perfumed options with enough acidity to cut through the fattiness and saltiness of the chicken. Some of my favorites: a Gewürztraminer from Alsace, a Zibibbo from Pantelleria, a Muscat from Chile, or a Welschriesling from the Czech Republic.

If you haven’t tried this pairing yet, it’s time to change that. And if you’re lucky enough to cross paths with Johnny Novo on his hunt for the best rotisserie chicken, consider it a bonus. If you have any other spots in mind, let me know!

A rundown on the basics of this iconic French Brandy

Last week, after spending some time on the Island of Île de Ré, I made my way to La Rochelle, and realized I was technically in the Cognac region of France. Before this trip, I mostly knew Cognac as Hennessy or Rémy Martin, but being there gave me a quick lesson on this iconic French brandy. Here’s what I learned:

How it’s made: Cognac starts as white wine, usually from Ugni Blanc grapes, which is then distilled in copper stills. The result is a clear spirit that is aged in oak barrels for years, sometimes decades. This aging transforms it into the amber Cognac we see on the shelves.

Terroir matters: Cognac’s flavor is shaped by its chalky soils, mild maritime climate, and the specific grapes grown in the region. Even subtle variations in soil or microclimate can influence the final product. Combined with barrel aging, these factors give each Cognac its own distinct character.

Flavor profile: On the palate, Cognac often shows stone fruits like apricot and peach, with hints of citrus and floral notes. Barrel aging adds layers of toasted vanilla, caramel, and baking spices, giving the spirit depth, richness, and complexity.

Understanding the labels: Cognac bottles often display terms like VS (Very Special), VSOP (Very Superior Old Pale), and XO (Extra Old). VS is aged at least 2 years, VSOP at least 4, and XO at least 10. The older the Cognac, the more nuanced, rich, and smooth it tends to be.

After learning all of this, I couldn’t resist bringing a bottle home, along with a few wines I’d suitcased from France. I’ll admit, I’m not usually the biggest fan of spirits like this, but I’m excited to give it a try. As part of our wine adjacent beverage series, you can expect a full rundown coming soon.

One of our favorite parts of wine is the discovery: we’re constantly being put on to new regions, producers, and cuvées from our friends. We’ll never be able to try EVERY wine, but we want to take a moment to mention some producers that excite us!

That’s it for this week! Hope you guys can try out the chicken and wine pairing, if you do let me know how you like it.

We have a lot more events coming up before Summer ends so make sure to stay tuned.

Thank so much for reading, and as always, drink responsibly! 🥂