To make the most of your Cognac tasting experience, it is worth taking the time to observe its colour, aspect, and aromas, then savouring its delicious flavours. Demonstration.
TASTING COGNAC: APPEARANCE, NOSE AND PALATE
To fully appreciate Cognac in all its visual splendor, we recommend serving it neat in a tulip or stem glass. The slightly closed shape of the glass locks in the aromas, which are then gradually revealed during tasting.WATCH A VIDEO ABOUT THE APPEARANCE OF COGNAC →
Gently rotate the glass and observe the color, clarity, viscosity, and tears of this very delicate wine spirit. This is known as making Cognac “cry”. Let the tears run down the side of the glass and reveal its limpidity: crystal clear, clear, cloudy, or hazy.
Tilt the glass and assess its viscosity: watery, syrupy, or oily. Next, look at the color, which will vary from clear to dark amber, depending on its age, origin, type of oak used, and unique character.
Gently rotate and aerate the glass to detect the Cognac’s key olfactory characteristics, otherwise known as its “second nose”. This often reveals floral or fruity notes, such as dried lime blossom, vine flowers, dried vine shoots, freshly-pressed grapes, violets, or vanilla.
As the Cognac comes into contact with your tongue and palate, its flavours will stimulate your taste buds and receptors, imbibing it with roundness, softness, richness, finesse, lightness, etc. Savour the sensations as they travel from the tip of your tongue to the back of your mouth, detecting the sweetness, saltiness, fresh acidity, and bitterness of the Cognac in its unique elegance and aromatic complexity.
Both the result of blending, Cognac and cocktails have shared a common history since the 19th century. Cognac displays a rare elegance, contributing tremendous smoothness and freshness to cocktails.WATCH A VIDEO ABOUT COGNAC IN COCKTAILS →
Cognacat the dinner table
Cognac can also be enjoyed during meals. Pairing Cognac with food reveals a plethora of textures, aromas, and flavours.
To make the most of this experience we recommend the following technique: take one sip of Cognac, followed by a mouthful of food, and finish with another sip of Cognac.WATCH A VIDEO ABOUT COGNAC AT THE DINNER TABLE →
“First nose”: olfactory notes that emerge when you first raise the glass to your nose.
These aromas are fleeting, highly volatile, and extremely delicate.