The French sommeliers defined fifty four main aromas which meet in wines and cognacs. At the same time it is considered that many times it is more additional aromas.
Cognac smell
Important component of tasting of any cognac is detailed assessment of its bouquet, that is, assessment of tones and notes. It is impossible to mark out any one aroma characteristic of all good cognacs. Some drinks possess a vanilla scent, others - wood shades, and the third - tones of dried fruits.
To give an objective assessment to cognac, professional tasters display a cognac bouquet on component notes. In aroma of cognac the experts estimate three waves. The first wave can be felt at distance approximately in five centimeters from edge of a glass. Very light flower and vanilla notes are characteristic of this wave. The second wave is estimated from distance at two-three centimeters from edge of a special cognac glass, it is characterized by bright tones of dried fruits, and sometimes and nut shades. The third wave of aroma completely flutters in the course of aging of drink in barrels. Wood, resinous and spicy shades enter the third wave. Similar division, in fact, is conditional. The drink bouquet very strongly depends on its endurance and quality. In aroma of good cognac separate bluff notes shouldn't dominate.
The name of drink happens from the city Cognac which is in France in the province of Poitou.
Choice of drink
Modern producers of this wonderful drink more often address the end user, but not professional sommeliers. By and large, assessment and the choice of cognac is carried out by the buyer. He on the basis of some conclusions and reflections gives preference to any given producer. Regular carrying out consumer tastings, work with focus groups - on the basis of these actions many producers build marketing campaigns.
Cognac can be drunk after a meal, without having a snack on anything as any snack prevents to enjoy aroma of drink completely.
It is obvious that the ordinary buyer doesn't understand difficult special terminology which is used for the description of aroma of cognac. As a rule, the consumer uses own associations, trying to describe how this drink smells. To trace wishes of buyers and to adapt to them, producers should "translate" assessment of cognac aromas from amateur language on professional. It is an uncommon task in which the moderator, that is specially trained person working with the end user is engaged.