1. Look
Tilt the glass over something white. Is the color pale or deep? Reds lighten toward orange-brick with age; whites deepen toward gold. Clear and bright is good; cloudy can mean a fault (or an unfiltered natural wine).
2. Swirl
Swirling adds oxygen and releases aromas. Keep the base of the glass on the table if you’re nervous.
3. Smell
Take short sniffs. Ask three questions: fruit (what kind, red, black, citrus, tropical?), other (flowers, herbs, spice, earth, oak/vanilla?), and intensity (faint or loud?). Most of what we call “taste” is really smell.
4. Sip
Take a decent sip and move it around your mouth. Notice:
- Sweetness, at the tip of your tongue.
- Acidity: does your mouth water?
- Tannin (reds): does it dry your gums like strong tea?
- Body: light like skim milk, or full like cream?
- Alcohol: a warm feeling at the back of your throat.
5. Finish
After you swallow, count how long the flavor lasts. Ten seconds or more is a sign of quality.
Put it into words
Combine what you noticed: “Light-bodied red, red cherry and earth, high acidity, soft tannin, medium finish.” That’s a perfectly good tasting note, and it’s exactly how a Pinot Noir often tastes.
