Ever wondered why sommeliers swirl their glass before sipping? Or what they’re sniffing so seriously? Wine tasting isn’t just for the pros. It’s not about memorizing vintage years or using big words like “unctuous.” It’s about slowing down, tuning in, and learning to notice the little things in a glass of wine.
This guide will show you the step-by-step process that sommeliers use to taste wine, from how they hold the glass to the way they describe aromas. It’s easy to learn, and once you get the hang of it, you’ll never drink wine the same way again. You’ll also gain confidence at tastings, know how to talk about what you like, and actually remember which wines made you say, “Yoh, that’s good.”
Let’s start with the basics.
Step 1: Look Before You Leap
Start by holding the glass at an angle against a white surface, like a napkin or a piece of paper. This helps you see the wine’s color and clarity. Red wines range from deep purple to brick red. White wines move from pale straw to deep gold.
What does this tell you? Age, for one. Lighter reds often mean younger wine. Darker whites might suggest it spent time in oak or aged a bit longer. But don’t stress about it. You’re just getting to know your wine visually.
Step 2: Swirl with Purpose
That gentle swirl isn’t just for show. Swirling exposes the wine to air and helps release its aromas. Hold the glass by the stem, not the bowl. It keeps your fingerprints off the glass and your hand from warming the wine.
Look at how the wine moves. The streaks that form and fall down the inside of the glass? Those are called “legs” or “tears.” They don’t say much about quality but can hint at alcohol or sugar levels. Again, notice, but don’t overthink it.
Step 3: Smell Like You Mean It
Now bring the glass to your nose. Take a deep sniff. What do you smell? Fruit? Spice? Earth? Don’t worry about using fancy terms. Just describe what it reminds you of.
A good tip is to think in layers:
- First sniff: You’ll get the obvious notes, maybe berries, citrus, or green apple.
- Second sniff: Now dig deeper, vanilla, herbs, toast, or even petrol (yes, that’s normal in some wines).
Sommeliers call this part the “nose” of the wine. But you can just call it your first real impression.
Step 4: Taste, But Don’t Just Gulp
Take a small sip and let the wine coat your tongue. Try this in three parts:
- Attack: What hits you first? Is it sour, sweet, or strong?
- Mid-palate: What flavors start to come through? Think textures now. Is it smooth? Dry? Tangy?
- Finish: How long does the taste linger? Good wines leave a trail of flavor that lasts.
If you want to get fancy, try sucking in a bit of air through your mouth while the wine’s still in there. It boosts the aromas and adds a new layer of flavor.
Step 5: Talk About It (Even to Yourself)
Now that you’ve seen, swirled, sniffed, and sipped, what do you actually think? You don’t need to be poetic. Say things like:
- “This tastes like red berries and a little spice.”
- “It feels smooth and a bit dry at the end.”
- “I’d drink this with pasta, for sure.”
Sommeliers often compare wines to food, memories, or places. You can do the same. The goal is to make wine feel familiar, not intimidating.
Step 6: Take Notes or Snap a Pic
If you liked the wine, write it down or take a photo of the bottle. Note the name, country, grape, and what you tasted. It helps you build a wine memory bank so you can ask for similar wines next time.
Bonus Tip: Temperature and Glassware Matter
Don’t serve reds warm and whites ice-cold. That’s a rookie move. Most reds taste best slightly below room temp (around 16–18°C), while whites shine between 8–12°C. And yes, glass shape matters too. Try to use proper wine glasses. If not, at least skip the coffee mug.
Wine in South Africa: Local Pride in Every Pour
South Africa is home to some of the most exciting wine regions in the world, from Franschhoek to the Swartland. Tasting wine well means appreciating the craft, the soil, and the story in every bottle. The next time you open something local, don’t just drink it; experience it.
Wine tasting is not about perfection. It’s about presence. It’s about slowing down and actually noticing what’s in your glass.
As one Cape Town sommelier put it, “Wine is like people. You won’t understand it all at once, but you’ll love it more when you pay attention.”
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