How to taste wine — in five steps

Before you start

• Glass: a clear, tulip-shaped glass that narrows at the top. Fill it only one-third full so you can swirl.
• Temperature: sparkling and light whites 6–10 °C (43–50 °F), fuller whites 10–13 °C (50–55 °F), light reds 13–16 °C (55–61 °F), full reds 16–18 °C (61–64 °F).
• Surroundings: good light, a white background (paper or napkin), no strong perfume or food smells.
• Order: taste from light to full, dry to sweet, young to old.

1 Appearance

Tilt the glass against a white background and look at the wine from the centre (core) to the edge (rim).

• Clarity: clear or hazy? A little sediment in an old red is normal.
• Intensity: pale, medium or deep — can you read text through the wine?
• Colour: reds move from purple (young) to ruby, garnet and tawny (old). Whites move from lemon-green to lemon, gold, amber and brown. Rosés range from pink to salmon and orange.

The ‘legs’ or ‘tears’ running down the glass tell you about alcohol and sugar — not about quality.

2 Nose

Take a quick sniff of the still wine, then swirl to release aromas and sniff again with short breaths.

• Condition: clean, or faulty? Wet cardboard (cork taint) or vinegar are warning signs.
• Intensity: light, medium or pronounced.
• Aromas fall into three groups:
  • Primary — from the grape: fruit, flowers, herbs, spice.
  • Secondary — from winemaking: vanilla, toast and smoke from oak; butter from malolactic fermentation; bread or brioche from lees.
  • Tertiary — from ageing: leather, earth, mushroom, tobacco (reds); honey, nuts, petrol (whites).

Stuck for words? Start broad (‘red fruit or black fruit?’) and narrow down (‘cherry or raspberry?’). Our grape guides list the typical aromas of each variety.

3 Palate

Take a small sip, move it around your whole mouth and, if you dare, draw in a little air.

• Sweetness: dry, off-dry, medium or sweet — felt on the tip of the tongue.
• Acidity: how much does your mouth water? High acidity feels crisp and fresh.
• Tannin: the drying, grippy feeling on gums and teeth (mainly red wine).
• Alcohol: a warming sensation at the back of the throat.
• Body: the weight of the wine — like skimmed milk (light) up to cream (full).
• Flavours: usually echo the nose; note anything new.
• Finish: count the seconds the flavour lingers after swallowing or spitting.

4 Quality

Professionals check four things — Balance, Length, Intensity and Complexity (BLIC). Is fruit in harmony with acidity, tannin and alcohol? Does the finish last? Are the flavours vivid and layered? The more of these, the higher the quality:

And yes — your personal enjoyment counts too. That's why the sheet has a separate ‘My rating’ and ‘Buy again?’.

5 Readiness for drinking

• Too young: harsh tannin or acidity, a closed nose — give it time.
• Drink now, but can age: enjoyable today, with enough fruit and structure to improve.
• Drink now, not for ageing: at its peak, or made to be enjoyed young.
• Past its best: fruit has faded; the wine tastes dull, dry or oxidised.

Note a drinking window (for example 2027–2035) to know when to open the next bottle.