Cognacton english

In 1858 a book is being publicised by H. Coquand, a geology and mineralogy professor, in which he defines and validates a classification of crus. It was based upon samples taken from the soil and tasting the eaux-de-vie that had been made from the grapes grown on that soil. This work was being performed together with a taster (un dégustateur) of the Société Vinicole. Professor Coquand took a sample of the soil and determined its quality, after which the dégustateur tasted the eau-de-vie in the ‘chai’ and checked if its taste corresponded with the quality the professor had determined. Professor Coquand mentions that there has been no occasion in which the determined quality by the professor did not match the tasting of the dégustateur.

Pierre Viala was a French chemist and specialist in wine diseases. He was involveld in the process of finding a remedy against the Phylloxera louse, end 19th century. He was the one who discovered the resistent vines in Texas.

Antonio dal Piaz was a writer on the subjects of cognac making, distillation and winery at the end of the 19th century.