Glossary or Reference Section

Glossary

Flavour is a sensation determined by the effect of volatile odorous substances on receptors of a mucous membrane of a nasal cavity.
Aroma is a pleasant flavour sensed by a nose.
Bouquet is a variety of aromas and flavours combined in cognac.
Ascending aromas (or montant) is the first aroma, presented to you by the drink.
Length is the duration of ascending aromas.
Tincture is a sensation on a tip of a tongue and a palate.
Taste is a mix of long sensations in a mouth (tincture + aroma).
Finish is a flavour which remains on a palate after you drink cognac.
Cognac aging time is a term during which a cognac spirit was in an oak barrel. Depending on this term, the cognacs are subdivided into ordinary and vintage.
Cognac of Ukraine is a strong alcoholic drink with a characteristic bouquet and flavour, which is made through blending cognac spirits, aged for at least 3 years in oak containers. DSTU 4700:2006
Ordinary cognacs are produced from spirits aged for 3-5 years.
Vintage cognacs of Ukraine are the cognacs produced from Ukrainian grapes at the enterprises with a complete cognac production cycle – starting from own vineyards, distillation of spirits and aging in oak barrels for at least 6 years.
Collection cognac is a vintage cognac aged for an additional period of time.
What is the difference between cognac and brandy? Brandy originates from a Dutch term “brandjiwin”, which means “burnt wine”. It is produced through the distillation of grape wine with its further aging in oak barrels during half a year. All cognacs are brandy, but not all brandies may be considered to be cognacs.
Grapes of cognac varieties. For the production of cognac raw materials they use high-yield varieties of white grapes with neutral or light floral and fruity aroma.