How to Taste Wine Like a Pro

Wine tasting isn’t just about drinking – it’s about truly experiencing everything a wine has to offer. From its colour to its aromas and flavours, every element tells a story about its origins, grape variety, and how it was made. If you’ve ever wondered how sommeliers can detect hints of blackcurrant, leather, or toasted almonds, it’s all down to technique.

By mastering the six S’s – Sight, Swirl, Smell, Sip, Savour & Score – you’ll start to pick up more complexity in your wine and refine your palate like a professional. Let’s break it down step by step.

STEP 1: SIGHT – OBSERVING THE WINE’S COLOUR & CLARITY

Before you even take a sip, the way a wine looks in the glass gives clues about its style, age, and even its body.

How to assess it:
• Hold the glass against a white background in good light.
• Look at the hue (colour) – is it pale, medium, or deep?
• Observe the clarity – is it clear and bright, or hazy?
• Check the viscosity (legs or tears) – after swirling, does it leave streaks running down the inside of the glass? More legs suggest higher alcohol or sugar content.

What does it reveal?
• White wines get darker with age, going from pale lemon to deep gold and amber.
• Red wines fade over time, shifting from purple or ruby to garnet and brown.
• Rosé wines range from pale salmon to deep pink and lose vibrancy with age.

This quick glance already tells you something about the wine’s age, alcohol level, and intensity before you even smell it.

STEP 2: SWIRL – UNLOCKING THE AROMAS

Swirling might look fancy, but it serves a real purpose. It helps release the wine’s aromas by increasing oxygen contact, allowing volatile compounds to rise.

How to swirl like a pro:
• Place the base of your glass on the table and gently rotate it in circles.
• If you’re confident, hold it in the air and swirl with your wrist.
• Watch the wine coat the sides – this also reveals viscosity.

Now, you’re ready to take in the aromas.

STEP 3: SMELL – THE NOSE KNOWS

Smelling wine is one of the most important steps in tasting, as aroma accounts for much of what we perceive as flavour.

How to do it:
• Stick your nose into the glass and take a slow, deep sniff.
• Try short sniffs, then step back and think about what you detect.
• If it’s hard to pinpoint scents, swirl again and take another sniff.

What are you looking for?
Wine aromas can be split into three main categories:

1. Primary aromas (from the grape) – These come from the grape itself and include fruity, floral, and herbal notes.
• Citrus, apple, tropical fruit (white wines)
• Red berries, black fruits, or floral notes (red wines)

2. Secondary aromas (from winemaking) – These come from fermentation and ageing.
• Buttery, yeasty, or nutty notes from oak or lees contact
• Vanilla, toast, and spice from barrel ageing

3. Tertiary aromas (from ageing) – These develop over time in the bottle.
• Leather, tobacco, dried fruit, mushroom, honey

Quick tip: If a wine smells like vinegar or wet cardboard, it may be faulty (corked or oxidised).

STEP 4: SIP – TASTING THE FLAVOURS & STRUCTURE

Now, for the best part – taking a sip! But don’t just swallow – hold the wine in your mouth for a moment to explore its structure.

How to taste properly:
• Take a small sip and let it coat your tongue.
• Gently swish it around like a mouthwash, noticing how it feels in your mouth.
• If you want to taste like a sommelier, take in a little air through your lips (this helps open up the flavours).

What are you looking for?
• Sweetness: Is it bone dry, slightly off-dry, or sweet?
• Acidity: Does it make your mouth water? High-acid wines feel crisp and refreshing.
• Tannins (in reds): Do they make your mouth feel dry and grippy, or are they soft and smooth?
• Body: Does the wine feel light, medium, or full on your palate?
• Alcohol: Is there a warming sensation at the back of your throat?
• Flavours: Do they match the aromas you smelled earlier?

STEP 5: SAVOUR – THE FINISH & AFTERTASTE

After you swallow (or spit, if tasting multiple wines), pay attention to how long the flavours linger.
• A short finish disappears quickly.
• A long finish means the flavours evolve and stay with you – often a sign of high-quality wine.
• Some wines change after swallowing, revealing more complex layers.

A great wine leaves a lasting impression, making you want to go back for another sip.

STEP 6: SCORE – EVALUATING THE WINE

If you want to keep track of what you like (and why), scoring wines can be useful. Professionals use formal scoring systems, but you can create your own based on key elements:

How to score a wine like a pro:
• Appearance (1-5 points): Colour, clarity, and intensity.
• Aroma (1-10 points): How expressive and complex are the scents?
• Taste & structure (1-10 points): Balance of sweetness, acidity, tannins, alcohol, and body.
• Finish (1-5 points): Short or lingering?
• Overall impression (1-10 points): How enjoyable and well-made is it?

Most wine critics use a 100-point scale, where anything above 85 is considered good, and 90+ is exceptional. But even a simple rating out of 5 stars works if you’re just keeping personal notes.

Bringing it all together

By following the six S’s – Sight, Swirl, Smell, Sip, Savour & Score – you’ll start to develop a more refined palate, understanding not just what you like but why you like it. And remember, the more you taste, the better you’ll get at detecting those subtle nuances – from the crisp bite of acidity in a Chablis to the velvety tannins of a well-aged Bordeaux.

A few extra pro tips:
✅ Use the right glass – A well-shaped glass enhances aromas and flavours. See our guide on which wine glasses to use.
✅ Taste in order – Start with whites before reds, light before heavy, and dry before sweet.
✅ Don’t rush – Take your time; wine tasting is about appreciation, not speed.
✅ Trust your senses – There’s no right or wrong answer – taste is subjective!

So next time you pour a glass, take a moment to analyse it like a pro. Cheers!🍷

Did You Know?

🍞 The Power of Bread – Ever wondered why wine tastings often provide plain bread? It helps reset your palate between sips, clearing lingering flavours so you can properly assess the next wine.

🤧 Sickness Strikes the Senses – If you’ve got a cold or blocked nose, your ability to taste wine is massively reduced. Since most of what we perceive as ‘flavour’ actually comes from smell, a stuffy nose means you’re missing out on half the experience!

🍽️ Good Pairings Unlock Flavours – The right food pairing can completely transform a wine. A sharp, acidic white cuts through rich, creamy dishes, while tannic reds soften alongside fatty meats, creating the perfect balance on your palate.