French sommeliers have identified fifty-four basic aromas that are found in wines and cognacs. At the same time, it is believed that there are many times more additional flavors.
The smell of cognac
An important component of tasting any cognac is a detailed assessment of its bouquet, that is, an assessment of tones and notes. It is impossible to single out any one aroma characteristic of all good cognacs. Some drinks have vanilla aromas, others have woody tones, and still others have dried fruit tones.
To give an objective assessment of cognac, professional tasters decompose the bouquet of cognac into its constituent notes. Experts estimate three waves in the aroma of cognac. The first wave can be felt at a distance of about five centimeters from the edge of the glass. This wave is characterized by very light floral-vanilla notes. The second wave is estimated at a distance of two to three centimeters from the edge of a special cognac glass, it is characterized by bright tones of dried fruits, and sometimes nutty shades. The third wave of aroma is completely dispersed during the aging of the drink in barrels. The third wave includes woody, resinous and spicy undertones. This division is, in fact, conditional. The bouquet of a drink depends very much on its aging and quality. The aroma of a good cognac should not be dominated by individual harsh notes.
The very name of the drink comes from the city of Cognac, which is located in France in the province of Poitou.
Drink selection
Modern producers of this wonderful drink are increasingly turning to the end consumer, and not to professional sommeliers. Indeed, by and large, the evaluation and selection of cognac is carried out by the buyer. It is he who, on the basis of some of his conclusions and reflections, gives preference to one or another manufacturer. Regular consumer tastings, work with focus groups - on the basis of these events, many manufacturers build marketing campaigns.
It is customary to drink cognac after a meal, without eating anything, since any snack prevents you from fully enjoying the aroma of the drink.
It is obvious that the common buyer does not understand the complex technical terminology that is used to describe the aroma of cognac. Typically, the consumer uses their own associations when trying to describe how the drink smells. In order to keep track of the wishes of buyers and adapt to them, manufacturers have to "translate" the assessment of cognac aromas from an amateur to a professional one. This is a non-trivial task that a moderator is engaged in, that is, a specially trained person who works with the end consumer.
