How to taste wine: look, swirl, smell, taste and describe it without jargon

TUREFF• •0

Tasting wine properly is not about pretending to detect forty flavours. It is about slowing down for a minute so you notice more, and finding words for what you like. Anyone can do it, and it makes ordinary bottles more interesting.

Set up

Use a clear glass with a bowl that narrows at the top; it holds the aroma.
Pour only a small amount, about a third full at most, so you have room to swirl.
Make sure the wine is at a sensible temperature: very cold wine shows little smell.
Avoid strong perfume, toothpaste or very spicy food just before.

1. Look

Tilt the glass against something white, like a napkin or a sheet of paper.

Colour: whites range from pale lemon to deep gold; reds from purple to ruby to brick-orange.
Intensity: pale or deep. A deep red often suggests a thicker-skinned grape or a warmer climate.
Age clues: whites tend to darken with age, and reds tend to lose purple and turn more garnet or brown at the rim.

The "legs" or "tears" that run down the glass mostly reflect alcohol and sugar levels, not quality.

2. Swirl

Gently swirl the glass on the table. This lets air into the wine and releases more aroma. A few seconds is enough.

3. Smell

Take a few short sniffs, then a longer one. Most of what we call flavour actually comes from smell. Ask yourself simple questions:

Is it fruity? Which kind: citrus, apple, tropical, red berries, dark berries, dried fruit?
Is there anything floral, herbal or spicy?
Is there anything from oak or age: vanilla, toast, smoke, nuts, leather, earth, mushroom?

Do not worry if you only get "fruity" at first. That is a real observation, and practice adds detail. Faults to know: a smell of wet cardboard or a musty cellar can mean the wine is "corked" (cork taint); a smell of vinegar or nail polish remover can mean it has spoiled. Restaurants will replace a faulty bottle, not one you simply do not like.

4. Taste

Take a small sip and let it cover your whole mouth. Some people draw in a little air over it to release more aroma. Notice:

Sweetness: dry, off-dry or sweet? Felt mostly at the tip of the tongue.
Acidity: does your mouth water? More watering means higher acidity.
Tannin (reds): does it feel drying and grippy on your gums, like strong tea?
Alcohol: a warming feeling at the back of the throat.
Body: light like skimmed milk, or heavy like whole milk or cream?
Flavours: do they match what you smelt?

5. Finish

After swallowing (or spitting, if you are tasting many wines), notice how long the flavour lingers and whether it stays pleasant. A long, pleasant finish is usually a sign of a well-made wine.

Describing wine without jargon

Plain words work perfectly well. Try a simple formula: body + main flavour + feel + finish.

"Light and crisp, lemony, very refreshing, short finish."
"Smooth and medium-bodied, ripe cherry, soft tannins, lingers nicely."
"Big and rich, blackcurrant and vanilla, quite drying, long finish."

Comparisons with everyday things are often more useful than wine words: "tastes like a green apple", "feels like strong tea".

Getting better quickly

Taste two wines side by side; contrasts make everything clearer.
Write a one-line note every time.
Smell fruit, spices and herbs in your kitchen to build a memory library.
Taste with friends and compare notes; everyone notices different things.

Tasting means sipping, not drinking a lot, so pace yourself, drink water and use a spittoon at larger tastings. Try the formula on your next bottle and post your one-line tasting note in the comments, or ask about something you smelt but could not name.