How to Drink Cognac: A Beginner-to-Luxury Guide

A snifter of Cognac by the fireplace – a symbol of cozy luxury. 

Cognac is more than just an after-dinner drink for aristocrats in smoking jackets. It’s a versatile French brandy with a rich heritage and flavor profile that beginners and connoisseurs alike can enjoy. In this guide, we’ll journey from the basics of what Cognac is and how it’s made (with a nod to its roots in France’s Dordogne region) to the art of sipping it neat, pairing it with food, and even mixing luxurious Cognac cocktails. 

Let’s raise a glass and dive in!

What Is Cognac?

Cognac is a type of brandy, but not all brandy qualifies as cognac. To earn the name, it must follow strict rules set by French law. These rules protect the authenticity of the spirit and ensure that every bottle represents the heritage of its region.

Where Cognac Comes From?

Cognac is produced in the Charente and Charente-Maritime departments of western France. This designated area, known as the Cognac region, is divided into six crus or growing areas: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. Each cru has distinct soil and climate conditions, which influence the style of the final spirit.

• Grande Champagne produces the most delicate and long-aging eaux-de-vie, prized for finesse and floral aromas.
• Petite Champagne also delivers fine, elegant cognac but with a slightly quicker maturity.
• Borderies offers rarer cognacs with nutty, violet-like notes.
• Fins Bois brings fruitier, rounder profiles, often used in blends.
• Bons Bois and Bois Ordinaires produce simpler cognacs, usually for young blends.

The terroir — a combination of chalky soil, maritime climate, and local expertise — makes cognac unique. Just like Champagne in wine, its name is protected under the Appellation d’Origine Contrôlée (AOC) system.

How Cognac Is Made

Cognac begins as wine. Local white grapes, mainly Ugni Blanc, are harvested and fermented into a light, acidic wine that is unsuitable for drinking on its own but ideal for distillation.

The wine is distilled twice in traditional copper pot stills called alembics charentais. This double distillation concentrates the flavors while removing impurities, creating a clear spirit known as eau-de-vie. French law requires this distillation to finish by March 31 following the harvest.

After distillation, the eau-de-vie is aged in French oak barrels, usually from Limousin or Tronçais forests. The interaction with wood is crucial. Over time, the spirit absorbs color, softens its raw edges, and develops complex aromas of fruit, spice, and oak. Some cognacs mature for decades before bottling.

Cognac Classifications by Age

Cognac is labeled by aging categories that help drinkers understand what is inside the bottle. These terms reflect the youngest eau-de-vie in the blend, though many houses use older components as well.

• VS (Very Special): The youngest cognac category. A VS must age at least two years in oak. It tends to taste youthful, fresh, and fruity, with a lighter body and sharpness. VS cognacs are often used in cocktails or mixed drinks.
• VSOP (Very Superior Old Pale): Must be aged for at least four years. VSOP strikes a balance between freshness and maturity, showing more oak influence, rounder textures, and spice notes. This style works neat, on the rocks, or in classic cocktails like the Sidecar.
• XO (Extra Old): The youngest eau-de-vie must be at least 10 years old, though many XOs contain much older spirits. These are full-bodied, complex cognacs with rich layers of dried fruit, nuts, leather, and lingering finishes. XO is generally enjoyed neat as a sipping spirit.
• Hors d’Âge: Literally “beyond age,” this unofficial term often signals exceptional blends aged far longer than the minimum. Some of these cognacs are decades old and command high prices due to rarity and complexity.

Cognac vs. Brandy

All cognac is brandy, but not all brandy is cognac. Brandy is any distilled spirit made from wine or fermented fruit juice. Cognac, however, must come from the Cognac region, follow double distillation in copper stills, and meet strict aging standards. This makes cognac more regulated and often more refined than generic brandy.

Why Cognac Holds Prestige

Cognac’s reputation rests on centuries of craft and consistent quality. Production is tightly controlled, and leading houses like Hennessy, Rémy Martin, Courvoisier, and Martell have built global recognition by balancing tradition with innovation. Many smaller family producers also contribute to the diversity of styles.

Unlike whiskey or rum, cognac carries the weight of French terroir and wine culture. The focus on grape harvests, vineyard locations, and blending artistry ties it more closely to wine than to most spirits. This makes cognac stand out not just as a drink but as an expression of land and time.

Modern Interest in Cognac

In recent years, cognac has gained renewed popularity worldwide. Global exports rose sharply in 2024, with strong demand in North America and Asia. Younger consumers are discovering it through cocktails, while enthusiasts value it for slow, contemplative sipping. This dual appeal keeps cognac relevant in both modern nightlife and traditional fine dining.

Cognac Culture and History: From Dordogne to the World

Appreciating Cognac fully helps us understand its roots, especially in Dordogne and the southwest of France. Cognac is more than a drink; it’s a product of place, history, and tradition.

A Heritage from Southwestern France

Cognac’s story begins in the Charente and Dordogne vineyards. In the 16th–17th centuries, local wines were distilled into eau-de-vie to prevent spoilage on sea voyages. Dutch merchants, unable to produce quality wine, bought and distilled French wine, laying the foundation for Cognac. Local producers later perfected double distillation, and the spirit’s reputation spread. The town of Cognac became a trade hub, with barrels shipped via the Charente River, its link to the Atlantic.

Dordogne’s Cultural Link

Though production centers on Charente, parts of Dordogne fall within the official Cognac appellation. The region loves fine food and drink—truffles, foie gras, walnut liqueur—and Cognac fits naturally into that culture. It’s enjoyed slowly after meals, often with dark chocolate or a cigar. This unhurried approach reflects the region’s art de vivre.

Cognac’s Golden Age

By the 18th–19th centuries, Cognac reached royal courts and merchant houses across Europe. Major brands emerged: Martell (1715), Rémy Martin (1724), Hennessy (1765), and Courvoisier. British and Irish families helped build the industry. Napoleon, King George IV, and Russian Tsars were fans. One legend says Napoleon brought Cognac on military campaigns; the “Napoleon” grade still unofficially denotes Cognac aged between VSOP and XO.

Challenges and Recovery

In the late 1800s, phylloxera ravaged French vineyards, nearly wiping out Cognac production. Growers rebounded by grafting vines onto American rootstock. Ugni Blanc became the dominant grape. By the 1920s, Cognac resurged—popular in cocktails like the Sidecar across Paris, London, and New York.

A Modern Revival

Once viewed as old-fashioned, Cognac now enjoys global demand. The U.S. and China markets have embraced it in cocktails, with cola, or neat. Big houses have released VS Cognacs for mixology, while smaller producers experiment with aging and blending. The town of Cognac hosts festivals and museums like the Musée des Arts du Cognac. The “angel’s share” (evaporated spirit) scents the air and blackens cellar walls—a sure sign you’re in Cognac country.

In Dordogne, Cognac remains central to gatherings. After meals, bottles are passed around in farmhouses or châteaux. Hosts pour from heirloom casks; guests sip slowly, sharing stories. Cognac becomes a ritual—part of the evening and culture.

If you want to experience this culture firsthand, plan your stay at Château de Lasfonds—where Dordogne’s history, cuisine, and cognac traditions meet in one unforgettable setting.

Preparing to Drink Cognac

Enjoying cognac properly begins long before the first sip. How you serve it — from the glass you choose to the temperature of the spirit — shapes the entire experience. Small details make a big difference, allowing you to capture the full range of aromas and flavors.

Choosing the Right Glassware

The glass is more than a container; it is a tool for appreciation. Cognac’s complex aromas need space to open, but they also need to be directed toward your nose in a controlled way. Three main types of glasses are commonly used:

• Snifter: The traditional choice. Its wide bowl allows swirling, and the narrow rim concentrates aromas. The downside is that its large surface area can cause the alcohol vapors to overpower delicate notes.
• Tulip glass: Experts are increasingly preferring this glass. It has a smaller bowl with a gently flared lip that channels aromas upward without overwhelming intensity. Many consider it the best option for tasting and analyzing cognac.
• Tumbler: Some people drink cognac from a short tumbler, especially when adding ice or mixing in cocktails. While less ideal for appreciating fine aromas, it offers a relaxed, casual drinking style.

For anyone starting out, a tulip glass or small wine glass provides the most balanced experience. They preserve the bouquet while still giving room to swirl and release aromas.

Serving Temperature

Temperature plays a crucial role in how cognac reveals itself. Too cold, and the aromas close up. Too warm, and the alcohol dominates. The goal is balance.

• The ideal range is between 18°C and 22°C (64°F and 72°F), which is close to room temperature in most climates.
• Avoid warming over a flame or with your hand: This was once a tradition with snifters, but experts now discourage it. Excessive warmth intensifies harsh alcohol vapors and masks subtle notes.
• Don’t chill with ice for fine cognac: Ice dulls flavor and changes the texture. If you prefer it cooler, briefly refrigerate the bottle before serving or add a few drops of chilled water.

Serving premium cognacs — VSOP, XO, and Hors d’Âge — slightly below room temperature often works best, as the spirit gradually warms in the glass and releases layers of aroma.

Portion Size

Cognac is a spirit meant to be savored, not rushed. Pouring too much at once makes it harder to appreciate, while too little does not allow aromas to develop.

• Standard measure: 25–35 ml (about 1 ounce).
• Why small measures work best: The modest pour gives enough liquid for swirling and nosing without overwhelming the senses. It also helps the cognac maintain the right temperature as you sip slowly.

When serving cognac in a formal setting, a small measure in the correct glass signals refinement and respect for the drink. Over-pouring, on the other hand, makes it feel heavy and less enjoyable.

Setting the Scene

The environment also influences how you experience cognac. While not a strict rule, enthusiasts often prefer enjoying it in a calm setting where aromas are not competing with strong odors like food spices, perfumes, or cigars. Good lighting also helps you appreciate the spirit’s color and clarity.

When to Serve Cognac

Traditionally, cognac is served as a digestif — a drink enjoyed after dinner to aid digestion. However, its versatility means it can also appear in aperitif cocktails, with dessert pairings, or in casual social settings. The key is matching the occasion with the style of cognac:

• VS and VSOP: Flexible for cocktails, before dinner, or casual sipping.
• XO and older expressions: Best reserved for after dinner, slow appreciation, or celebratory moments.

How to Taste Cognac

Cognac reveals its beauty gradually. Unlike many spirits that deliver their punch in a single sip, cognac is layered, evolving from the moment you pour it to long after you swallow. To appreciate it fully, you need patience and attention. Tasting cognac is less about drinking and more about experiencing.

Here is a step-by-step guide followed by explanations for each stage.

1. Look at the cognac.
2. Swirl gently.
3. Smell in short sniffs.
4. Sip slowly.
5. Appreciate the finish.

Each step highlights different qualities — color, aroma, taste, and aftertaste. Taken together, they form the complete cognac experience.

Step 1: Look

The first stage is visual. Cognac’s appearance already tells you something about its age and style.

• Color: Young cognacs like VS tend to be pale gold, while older ones deepen into amber, copper, or mahogany. Darker colors often suggest longer barrel aging or blending with very old eaux-de-vie.
• Clarity: A good cognac should look clean and bright. Cloudiness is unusual and usually a sign of improper storage.
• Legs (or tears): Tilt and slowly rotate the glass. You’ll notice streaks running down the inside. Thick, slow legs usually indicate a richer, more viscous spirit, often associated with age or high alcohol content.

Spending a few moments observing prepares your senses and sets expectations before you even raise the glass.

Step 2: Swirl

Swirling releases volatile compounds that carry aromas. But it should be gentle. Too much agitation can overwhelm your nose with alcohol.

• Hold the stem or base of the glass.
• Rotate slowly in small circles.
• Allow the spirit to coat the sides of the bowl, then rest for a few seconds.

This prepares the bouquet and brings forward the more delicate scents that define each cognac.

Step 3: Smell

Aromas are where cognac truly shines. The nose reveals far more than the palate, often giving clues to the spirit’s complexity before you taste it.

How to nose cognac correctly:

• Keep your mouth slightly open to avoid being overwhelmed by alcohol vapors.
• Take short, gentle sniffs instead of one deep inhale.
• Hold the glass at chest level, then nose again at chin level, before finally raising it under your nose. Each position highlights different layers.

Aromas you might notice:

• Fruity notes: Fresh grapes, apricots, plums, citrus in younger cognacs. Dried figs, raisins, or prunes in older ones.
• Floral notes: Violet, iris, jasmine — often found in Borderies cognacs.
• Spices: Cinnamon, nutmeg, clove, or black pepper, depending on oak influence.
• Woody notes: Vanilla, toasted oak, cedar, and sometimes tobacco.
• Sweet accents: Honey, caramel, toffee, or chocolate, especially in XO.

Nosing should be done several times, allowing new scents to reveal themselves as the spirit opens up. A well-aged cognac can display dozens of aromas over the course of a single tasting.

Step 4: Sip

The sip is where everything comes together. Cognac should be taken in small amounts — just enough to coat the tongue.

Technique:

• Take a tiny sip and let it rest on your tongue.
• Roll it gently to cover different areas of the mouth.
• Breathe lightly through your nose while holding the spirit.

What to notice:

• Initial impression: The first flavors might be fruit or sweetness.
• Mid-palate: Spices, wood, and complexity develop. This is where you sense body and texture.
• Balance: Pay attention to how sweetness, acidity, and alcohol interact. Great cognac feels harmonious, never harsh or one-dimensional.

Unlike whiskey, which often emphasizes bold impact, cognac is about progression. Every second adds nuance, revealing new layers with patience.

Step 5: Appreciate the Finish

The finish is the lasting impression after you swallow. In fine cognac, this can linger for minutes.

• Short finish: Usually linked with young cognacs (VS). They end quickly with fresh fruit or light spice.
• Medium finish: More rounded, often in VSOP. Hints of oak, dried fruit, and gentle warmth remain.
• Long finish: Found in XO and Hors d’Âge. These can evolve long after swallowing, leaving trails of tobacco, chocolate, leather, or exotic spices.

A long, evolving finish is one of the key hallmarks of exceptional cognac.

Layered Tasting

A single sip is never enough to judge a cognac. Professionals often return to the same glass multiple times over half an hour. Each return can reveal new aromas and flavors as the spirit interacts with oxygen.

• First sip: Often sharp as your palate adjusts.
• Second sip: Flavors become clearer and balance emerges.
• Later sips: Deeper notes reveal themselves, especially in older cognacs.

Patience is part of the enjoyment.

Comparing Different Cognacs

If you want to develop your palate, try tasting two or three styles side by side:

• A VS to see youthful fruit.
• A VSOP to notice the balance of oak and freshness.
• An XO for depth, spice, and long finish.

This structured comparison sharpens your senses and helps you understand how age transforms the spirit.

Common Mistakes in Tasting

Even with the right method, beginners sometimes fall into habits that reduce the experience:

• Over-swirling: Releases too much alcohol, numbing aromas.
• Inhaling deeply: Burns the nose instead of capturing fragrance.
• Large gulps: Overpowers the palate and misses subtlety.
• Rushing: Cognac is meant to be savored slowly, over time.

Avoiding these mistakes ensures every sip feels intentional.

Top 5 Food Pairings with Cognac

One of Cognac’s delightful qualities is how well it complements a variety of foods. Whether you’re sipping it alongside savory appetizers or a sweet dessert, the right pairing can shine for the drink and dish. Here are the top five food pairings to elevate your Cognac experience:

1. Fine Cheeses

Creamy cheeses like Brie or Camembert enhance the fruity smoothness of VS or VSOP Cognacs. Aged cheeses such as Roquefort or Gouda match the deeper caramel and nut notes in XO Cognacs. The sweet–salty contrast brings out complex flavors in both cheese and spirit.

2. Fresh Seafood

Light Cognacs pair surprisingly well with seafood. VS Cognacs balance the briny taste of oysters, while smoked salmon contrasts nicely with fruity Cognacs. Salt, smoke, and sweetness make seafood canapés or sushi a standout option.

3. Rich Meats & Pâtés

Medium to older Cognacs complement fatty meats. Try VSOP with duck in orange or fig glaze. Foie gras benefits from Cognac’s acidity, cutting through the richness. XO Cognacs stand up to roast lamb or venison, offering a warm, spiced finish.

4. Dark Chocolate Desserts

Dark chocolate and XO Cognac create a layered pairing. Bittersweet truffles or chocolate tarts bring out Cognac’s vanilla, oak, and dried fruit notes. Chocolate with orange or ginger—like candied peel—amplifies the citrus and spice in the spirit.

5. Fruit Tarts and Sweet Treats

Apple tart, tarte Tatin, or fig cake align perfectly with Cognac’s apple, vanilla, and nutty tones. Avoid overly sweet desserts. Instead, opt for mildly sweet options like crème brûlée or biscotti. A single ice cube in XO can help mellow the pairing.

3 Must-Try Cognac Cocktails (From Beginner-Friendly to Luxury)

Cognac isn’t just for sipping neat. It has a long-standing place in cocktail history and is enjoying a global revival. These three cocktails range from easy to elegant and highlight Cognac’s mixability.

Sidecar – The Classic Cognac Cocktail

The Sidecar is a crisp, citrusy Cognac sour made with orange liqueur (Cointreau) and lemon juice. It dates back to the 1920s and was possibly invented at the Ritz in Paris. It’s simple, balanced, and ideal for beginners.

• Recipe: Shake two parts Cognac, one part Cointreau, and one part lemon juice with ice. Strain into a chilled, sugar-rimmed coupe. Garnish with an orange twist.
• Best with: VS or VSOP Cognac. Avoid using XO; it’s better reserved for sipping.

Sazerac – The New Orleans Original

The Sazerac, named after Sazerac de Forge et Fils, began as a cognac cocktail in 19th-century New Orleans. It’s bold, aromatic, and served neat—no ice.

• Recipe: Rinse a chilled rocks glass with absinthe. In another glass, stir Cognac, a sugar cube, and Peychaud’s bitters with ice—strain into the prepared glass.
• Flavor profile: Strong and spirit-forward, with herbal notes from absinthe and warm spice from bitters and sugar.
• Pro tip: Use a high-quality VSOP or small-batch Cognac to elevate the experience.

French 75 – Bubbly and Refined

Originally made with Cognac (not gin), the French 75 is a Champagne-topped sour with WWI origins. It’s light, fizzy, and celebratory.

• Recipe: Shake 1 oz Cognac, ½ oz lemon juice, and ½ oz simple syrup with ice. Strain into a flute and top with ~2 oz chilled Champagne. Garnish with a lemon twist.
• Why it works: Lemon and Champagne add brightness, while Cognac provides richness and depth.
• Modern version: Dry sparkling wine works well if Champagne isn’t available.

Honorable Mentions

• Vieux Carré: Cognac, rye, sweet vermouth, Bénédictine, and bitters – complex and stirred.
• Champagne Cocktail: Sugar cube soaked in bitters, splash of Cognac, topped with Champagne.
• Cognac Highballs: Try Cognac & Ginger Ale or the Cognac Summit with lemonade, ginger, and citrus.

Cognac adapts beautifully to both classic and modern cocktails. Whether you’re new to it or a longtime fan, there’s a mix for every mood.

Etiquette and Traditions

Cognac carries centuries of heritage, and drinking it often follows certain customs. While there are no rigid rules today, understanding the traditions adds depth to the experience. Whether you are in France, a formal dinner, or a casual bar, etiquette shapes how cognac is served and enjoyed.

Cognac as a Digestif

Traditionally in France, cognac is served as a digestif — a drink after dinner meant to aid digestion. Guests linger over small pours, savoring them slowly as the evening winds down. The custom emphasizes appreciation, conversation, and relaxation rather than speed or volume.

At formal dinners, hosts often bring out their finest bottles for this moment, signaling hospitality and respect for their guests. Serving cognac in small portions, at the correct temperature, shows refinement.

Glass and Serving Rituals

Historically, the snifter dominated cognac service. Diners would cradle the glass in their hand, warming the spirit to release aromas. Today, many experts prefer tulip glasses, which preserve balance and prevent overheating. Still, offering a snifter remains acceptable in casual or traditional settings.

In France, it is considered polite to pour modestly, around 25–30 ml, leaving space for swirling and nosing. Overfilling the glass can seem careless or unrefined.

Ice, Soda, and Mixers

One of the most debated topics in cognac etiquette is whether to add ice or mixers. Among purists, adding ice to XO or Hors d’Âge is frowned upon, as it dulls subtle flavors. However, younger cognacs (VS, VSOP) may be served on the rocks or with tonic water, particularly in casual settings or hot climates.

In fact, producers themselves have embraced these options. Major houses often promote simple mixed drinks, encouraging new drinkers to experiment. The key is context: neat for fine sipping, mixed for social and relaxed occasions.

Pairing with Cigars

Cognac and cigars share a long history. In many cultures, they are paired after meals, especially with XO. The richness of an aged spirit complements the earthy, smoky notes of a premium cigar. However, not all settings consider cigars appropriate, so discretion is advised.

International Traditions

Outside France, cognac has taken on diverse cultural roles:

• China: Cognac is a symbol of status and is often enjoyed during banquets. Bottles are displayed prominently, and toasts are frequent. Mixing with green tea or soda is also common.
• United States: Cognac is strongly connected to cocktail culture and nightlife. Hip-hop culture has elevated brands like Hennessy, turning them into icons.
• Africa: In countries like Nigeria, cognac is a luxury symbol at weddings and celebrations, often consumed with music and dancing.

These variations show that etiquette is flexible. What matters is respecting the occasion and the people you share it with.

The Spirit of Sharing

Above all, cognac etiquette emphasizes sharing. Whether it is a family dinner, a business meeting, or a festive party, opening a bottle signals generosity. The value lies not only in the liquid but in the moments created around it.

Château de Lasfonds: Stay in the Heart of Cognac Country

Château de Lasfonds is a restored 19th-century Neo-Gothic estate on the border of Périgord Vert and Charente. Surrounded by seven hectares of gardens, with a heated pool and elegant outbuildings, it offers a refined escape just 30 minutes from Angoulême’s TGV station and close to Bergerac, Bordeaux, and Limoges airports.

The château’s location makes it the perfect base for exploring Dordogne’s food culture and the vineyards of Cognac. Guests can sip VSOP on the terrace at sunset, pair an XO with chocolate by the fire, or enjoy regional specialties like truffles and foie gras after a market visit.

More than accommodation, Château de Lasfonds is an invitation to live the culture behind every glass of cognac—unhurried, authentic, and deeply rooted in place.

Book your stay today and experience southwest France at its most timeless.

FAQs About How to Drink Cognac