Would you be able to describe, in detail, the last wine you had? What did it smell and taste like? How would you differentiate it from other wines you have had? Tasting with a systematic intention will help you develop your senses and better understand how to pair wine with food. To really get the most out of your wine, it’s important to learn how to remember and appreciate it. Guess what – it is not as hard as you think. It only takes 4 steps!

1. Evaluate the Color

It is important to note the hue of the color. Yes, I’m sure that you know if the wine is red, white or rosé, but the hue can actually help identify both the grape variety and the approximate age of the wine. Some grape varieties are naturally darker than others. For example, pinot noir is lighter in color than cabernet sauvignon. Within the same variety, red wines lighten in color with age and white wines become darker. The next time you have two different wines available to evaluate, compare the colors! You should also make sure that your wine is clean and does not have any impurities in it before you take your first sip.

2. Assess the Aroma

Did you know that 80% of what you taste comes from what you smell? If you don’t believe me, try plugging your nose the next time you eat something. It is important to take your time and assess the aroma in as much detail as you can. Swirling the wine in the glass promotes the volatilization of alcohol into the air and helps release the bouquet into your nose. When evaluating, make sure that the wine is served at the correct temperature. If the wine is too cold, the aromas could be stifled. If the wine smells like vinegar, dirty laundry or just plain funky, it is probably bad, and I would not recommend drinking it!

3. Take a Sip (or two)!

Yes! The moment you have been waiting for... take a sip! Take another one if it is the first of the day so that you can make sure your mouth is well primed to properly assess. Roll the wine all over your mouth and ask yourself the following questions about the 4 major characteristics:

• Is it sweet or dry? – Sweetness in wine is defined by the amount of sugar (in g/L) left after fermentation. Most wines are actually considered dry and rarely sweet. Here is how sweetness in wine is categorized and a couple examples of wines that commonly fall into each:
  • Dry - Dry Riesling, Pinot Gris, Sauvignon Blanc
  • Semi Dry - Gewürztraminer, Zinfandel
  • Medium - Moscato, Lambrusco
  • Sweet - Ice Wine, Port, Sherry
• Is there any acid? – To test this, check to see if there is extra saliva in your mouth after you swallow. High acid wines usually taste extra refreshing.
• Is there tannin? – It might feel like your mouth is dry/has cotton in it after you swallow. There is always tannin in red wines and sometimes in heavier white wines. Tannin comes from the stems and skins during fermentation, this is why red wines always have some amount of tannin!
• What is the body (or weight) of the wine on your palate? One way to estimate this is by comparing it to milk.
  • Light Bodied - skim milk
  • Medium Bodied - 1% or 2% milk
  • Full Bodied - whole milk
• What are the flavors that you can taste? – Fruit, floral, spice, oak, etc.

Here are a couple other questions to ask yourself; they will help develop a well rounded description of the wine:

• Can you taste the alcohol? Does it feel ‘hot’ in your chest?
• What is the texture of the wine? Is it gritty, velvety, smooth, etc.?

To remember this step on the fly, think about the 4 major characteristics (sweetness, acid, tannin and body) as an acronym, SATB, and describe the dominant flavor(s)!

4. Swallow / Spit

After a couple moments, swallow your wine. Here it is important to note the length of the flavor in your mouth – not the length of the alcohol. If the flavor length lasts for more than 30 seconds, it means that the wine is excellent and has been well produced. If the prominent taste is alcohol after swallowing/spitting, that means that the wine does not fall into the highest quality category, “outstanding” .

That’s it! Now you can taste wine like a professional and start to build your tasting senses. I find it helpful to keep a journal documenting all of the wines I have tasted. Your goal might not be to become a sommelier, but using this method will help you start to remember wines in greater detail so that you can tune your palate and become more confident when picking out a wine. Like any skill, evaluating wine takes time. If you are patient, systematic and curious, then you are well on your way to becoming an expert!