How to taste cognac

The right glass, at the right temperature

Choose a tulip glass (INAO type), which channels the aromas towards the nose, rather than a wide "balloon" glass that disperses them. Serve cognac at room temperature, around 18 to 20°C: too cold and it loses its aromas; too warm and the alcohol masks the finesse of the bouquet.

The eye: observe the colour

Before bringing the glass to your nose, look at the colour: from pale gold for a young VS to deep amber, almost mahogany, for a long-aged XO. The intensity of the colour already gives an indication of the age and type of casks used.

The nose: in three stages

Bring the glass close without swirling it: the first aromas, the most volatile, reveal themselves. Then bring your nose closer to pick up the deeper notes. Finally, gently swirl the cognac in the glass to release the whole bouquet — floral, fruity, spicy or woody depending on age and blend.

The palate: a small sip, with great attention

Take a small amount in your mouth and let it warm for a few seconds before swallowing, to appreciate how the flavours evolve. The "caudalie", the length on the palate after tasting, is an excellent indicator of a cognac's quality.

Neat, on ice or in a cocktail?

An XO or a Hors d'Âge is traditionally enjoyed neat, to appreciate all its complexity. A VS or VSOP lends itself more readily to being lengthened with water, served on ice, or used in classic cocktails such as the Sidecar or the French Connection.

See also: our cognac selection and Gastronomie.

Looking for a gift idea? Our guide Which cognac to give? helps you choose by occasion and budget.