Reasons for Tasting and Writing Notes:

• To keep a personal record of each wine tasted.
  

• To describe a wine when explaining its positive or negative qualities to others.
  

•  To determine the quality of a wine in terms of value; i.e., when making a purchasing decision.
  

• To monitor the progress of a wine, which is essential to protecting your investment.

Glasses:

Glasses should be completely clean, dry, and polished. Make sure they are washed in hot water only, without detergent which leaves a distinct odor.

Glasses should be broader at the base and narrower at the top. This shape aids by guiding the aroma towards the nose.

Tasting Conditions:

Professional tasting should always be done in neutral conditions.

Ideal surroundings are:
good daylight
clean white surfaces
no distracting odors

The absence of distracting odors is very important. Scents of perfume or aftershave affect the bouquet of wine and make it difficult to taste properly. Fumes of any kind should be avoided.

The Actual Process:

The best time to taste is before a meal. Try not to perform this after a hearty meal, as your taste buds will be affected by what you have been eating previously.

Taste white wines first, then rosés, then reds.

In tasting accurately, only a small amount should be poured into the tasting glass. To fill it more than one-third full makes it difficult to perform some of the following operations.

All wines have certain common characteristics:

Sweetness/Dryness
Acidity
Tannin
Weight or Body
Fruit

Proper Fill Level
for Tasting

Visual:

A great deal can be learned about wine by examining it visually. As you do, look for the following points:

Clarity: Is the wine bright and healthy looking or is it hazy or cloudy?

Intensity: Is the color deep or pale?

Color: Hold the glass at an angle against a white background and note the color. This is best seen on the rim of the wine, as shown in the illustration on the right. Red wines begin life as purple, changing with age to red, mahogany, and eventually brown.

Smelling:

The smell of a wine is referred to as its "nose." While noting the nose, the wine's various aromas may be released by swirling it in the glass. This also allows the oxygen from the air to mix with the wine and bring it into optimum condition.

Sniff gently, but deeply, and check for the following:

Condition: How does the wine smell? Is it pleasing? Are there any musty, earthy, or unpleasant aromas?

Intensity: Is its nose weak or full?

Character:The description of the fruitiness can be difficult at first. With practice, however, one will become more skilled and able to recognize certain fruit and/or flower characteristics. Some note characteristics of currant, flowers, cherries, or berries

Tasting:

This is the most important step of the process. The taste of wine is known as its "palate". After the wine has had a chance to "breathe," take a small mouthful. Let the wine hit every part of your mouth. Different areas of the mouth taste different flavors.

Use a spittoon to discard the wine after tasting and to allow yourself some time to admire the taste in your mouth and note the length of its finish.

Professional tastings allow you the opportunity to taste a wide range of wines from all over the world. These are wonderful if you wish to appreciate how the flavors and styles of different wines from other countries compare. They also offer an opportunity to further enhance your enjoyment of wine.