How To Taste Wine - The Basics

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As you may have guessed from the red nosed chap above (and the subject line), I'd like to talk about "How To Taste Wine" - but with all the latest insights and trends that are shaping how we approach wine in 2025.

Wine can seem daunting at first with all the perceived snobbery surrounding it, not to mention the dizzying array of factors that influence what ends up in your glass. But I'll break it down by sharing some tips I've learned along the way, plus exciting new developments that are making wine more accessible than ever.

There are five main steps when tasting wine: Sight. Swirl. Smell. Sip. Savour.

Each of these steps is important to get the most out of your wine-tasting experience, though the language we use to describe wine is evolving rapidly.

Sight

First, look straight down into the glass, then hold the glass to the light, and finally, give it a tilt so the wine rolls toward the rim. This allows you to see the wine's complete colour range, not just the dark centre.

Tilting the glass gives you a sense of the depth of colour, which can also give a clue to the density of the wine.

You can also get an idea of certain grapes by colour. A deep, purple-black colour might well be Syrah or Zinfandel, while a lighter, dark pink shade would suggest Pinot Noir or Sangiovese.

Swirl

Swirling the wine aerates it. It adds oxygen and each distinct aroma attaches itself to the oxygen. The saying you "taste" wine with your nose comes from the subtle aromas that can only be smelt. Swirling wine also helps to eliminate any foul-smelling compounds that may stem from sulfides or sulfites.

Of course, aeration is much improved if you have decanted your wine. But you always do that, don't you? If not, read my Beginners Guide To Decanting Wine.

There is a proper swirling technique to reduce spillage. Pinch the base of the glass's stem with your thumb and forefinger. Then draw little circles while keeping the glass firmly on the table. A few seconds is enough. When you've had a bit of practice, try drawing the same circles whilst holding the base, with the glass in the air - it looks much cooler!

Swirling the wine will also show off the wine's legs, or tears as some call them. The legs are the lines of lingering wine that continue to run down the sides of the glass after you've swirled.

Great (heavy and long-lasting) legs are not a sign of quality, but rather an indication of the wine's viscosity, sugar, and alcohol levels.

Swirling sometimes enhances the colour, so you may want to repeat step one and look at the colours again.

Smell

Many people know this step, but few perform it correctly. To properly smell the wine, you want your nose as close to the top of the rim as possible (aroma compounds rise) and take several short sniffs while keeping your mouth open.

As we all know, taste and smell are connected, so to fully experience the smell you want to keep your mouth slightly open, sniff in (through the nose, obviously!) then breathe out through the mouth.

Remember, while handling your glass, always hold it by the stem. Holding it by the bowl will warm up the wine, even if only slightly.

Initially, you want to look for off-aromas that indicate a wine is spoiled. A wine that is corked will smell musty and taste like a wet newspaper. This is an unfixable flaw.

A wine that has been bottled with a strong dose of sulphur dioxide will smell like burnt matches - this will dissipate if you give it vigorous swirling.

A smell of vinegar indicates volatile acidity, which can help increase a wine's complexity at low levels, but too much isn't very nice at all. A nail polish smell is ethyl acetate, a by-product of over-fermentation.

Brettanomyces is an undesirable yeast, like an infection, that reeks of barnyard, sweat and gym socks. A little bit of "brett" gives red wines an earthy, leathery component, but too much obliterates all the fruit flavours.

Wine is made from grapes, so it should smell like fresh fruit, unless it is very old, very sweet, or very cold.

Floral aromas are particularly common in cool climate white wines like Riesling and Gewürztraminer, and some Rhône varieties, including Viognier.

Some other grapes can carry herbal or grassy scents. Sauvignon Blanc is often strongly grassy or citrusy (is that a word?), while Cabernet Sauvignon can be herby, with hints of vegetation.

Another group of common wine aromas might be characterised as earthy. Scents of mushroom, damp earth, leather and rock can exist in many red wines. A mushroom smell can add nuance and help you determine a possible grape or place of origin. Too much mushroom may just mean the grapes failed to ripen sufficiently or were from an inferior vine.

Scents of earth, mineral and rock sometimes exist in the very finest white and red wines. These can be indications of "terroir" that are expressed as specific scents and flavours in the finished wine.

Sip

This isn't a race to get tipsy. You don't want to glug.

Instead, take a slightly larger than normal sip and let the wine sit in your mouth for 3-5 seconds so you can take in all the tastes. Wine will have hidden (secondary) flavours that come from the winemaking process and are less bold, but definitely significant.

A balanced wine should have its basic flavours in proportion. Our taste buds detect sweet, sour, salty, and bitter.

Sweet (residual sugar) and sour (acidity) are obviously important components of wine. Saltiness is rarely encountered and bitterness should be more a feeling of astringency (from tannins) than actual bitter flavours.

Most dry wines will display a mix of flavours derived from the aromas, along with the tastes of the acids, tannins and alcohol, which cannot generally be detected simply by smell.

There is no single formula for all wines, but there should always be balance. If a wine is too sour, too sugary, too astringent, too hot (alcoholic), too bitter, or too flabby (lack of acid) then it is not a well-balanced wine.

If it is young, it is not likely to age well; if it is old, it may be ageing badly or perhaps completely gone.

Swirl the wine gently around in your mouth. Then swallow and savour the aftertastes of the wine.

Savour

Note if there is an alcohol taste (which there shouldn't be), notice how long the flavour stays with you and if any new flavours appear (this is called the "finish").

A couple of years ago, Emma, my other half, made tomato wine (a bumper year on the allotment) and it tasted like a crisp, dry Riesling. But after swallowing there was a slight finish of sweet tomato - lovely!

The way a wine tastes is dictated by several key components. It takes practice to identify them, but think of it like learning anything - riding a bike, playing piano, even reading. Stick with it and you'll develop the skills over time.

Here are a few fundamentals to look out for:

Acidity: This bright, mouth-watering sensation is crucial for food pairing and palate refreshment. Acid levels are primarily determined by the grape variety and the climate where the grapes were grown. For example, a crisp Sauvignon Blanc or Riesling will make your mouth water more than a low-acid Chardonnay.

Alcohol: Most still wines range from 8-14% alcohol by volume (ABV), with 12-14% being typical for red wine. Alcohol influences the wine's body and intensity of flavours. Higher ABVs can make food pairing trickier (the wine can overpower the food) and may catch up with you quicker!

Body: This refers to the weight or viscosity of the wine in your mouth. Full-bodied wines feel richer and denser, while light-bodied ones are more refreshing and "easy-drinking".

Tannins: Found in grape skins, seeds and stems, tannins interact with the proteins in your saliva and create that astringent, drying sensation in the mouth. You'll mostly find them in red wines, especially bolder styles like Rioja and Syrah.

Sweetness: Contrary to what you might assume, most wines are technically dry with little to no residual sugar. Some are off-dry (just a hint of sweetness) while dessert wines are overtly sweet. Taste a dry, fruit-forward Sauvignon Blanc next to a sweet Riesling Spätlese to understand the difference.

Flavours/Aromas: These are the fruit, floral, herbal, earthy, and other descriptors that are often front and centre when you stick your nose in the glass. The aromas will evolve as the wine breathes.

Oak Influence: Using new oak barrels during winemaking can add vanilla, spice, cedar and toasty flavours, depending on the level of "oakiness."

Terroir: This French term, meaning "sense of place," refers to how aspects like soil type, climate, elevation, and terrain impact the wine's personality. The same grape variety can taste dramatically different when grown in different terroirs.

The Language of Wine is Evolving

One of the most exciting developments in 2025 is how we talk about wine. The traditional terminology is changing as the industry moves toward more inclusive, approachable language outside the standardised 'box'. Terms like "feminine and masculine" are being phased out, and even concepts like "minerality" are being questioned.

This shift makes wine more accessible to everyone, moving away from intimidating jargon toward descriptions that actually help you understand what's in your glass.

Sharpening Your Palate

The best way to sharpen your palate is by tasting contrasting styles side-by-side.

Compare a strong, yet delicate Albariño with an oaky, buttery Californian Chardonnay.

Or try a Pinot Noir from Burgundy and compare its lighter style to a bolder, fruitier Oregon Pinot.

Experiencing the differing expressions develops your senses.

Tips For Selecting Wines

Reading the label is key. Look for the producer's name, region or appellation, vintage year, grape varieties (if listed - more common for New World rather than Old World wines) and alcohol level. This gives clues about what's in the bottle.

Don't assume you need to spend a fortune. While splurging occasionally can be rewarding, there are plenty of delicious £10 - 20 bottles from quality producers. Avoid the ultra-cheap stuff, but don't think spending £50+ is required for an enjoyable wine.

If you're unsure while shopping, ask the wine shop staff for recommendations, especially if you can provide information on your preferences. Know your Cabernet from your Merlot? Partial to that Kiwi Sauvignon Blanc? Giving them a reference point makes it easier to steer you right.

The Digital Revolution: Wine Apps in 2025

Using smartphone apps has become invaluable for wine lovers, and 2025 offers more sophisticated options than ever. Here are the top apps worth downloading:

Vivino remains the king, with 65 million users worldwide (including me!) and the ability to scan labels for instant ratings, reviews, and food pairings. The app has evolved far beyond its original consumer focus to include professional tasting notes that make sense to trained palates. Their "Match for You" feature gives you a thumbs up or down for any wine based on your preferences.

Delectable has won over fans with its personal wine journal features and social component where you can follow top sommeliers, winemakers, and wine industry professionals. If the app can't identify your wine, you can submit it for manual review which typically takes less than an hour.

CellarTracker is the best free wine app for tracking cellar collections, with UPC scanning and extensive customer support. Perfect for serious collectors who want to manage their inventory.

Newer players include Wine Ring, which uses machine learning to curate personalised recommendations based on your activity, and OENO by Vintec, which provides professional advice on when to open bottles, serving temperatures, and glassware.

The Most Important Thing

Relax and have fun!

Wine is all about relaxing and savouring the experience, not stressing over it.

If you find yourself getting worked up, you're doing it wrong.

It's just fermented grape juice, after all - meant to be sipped and enjoyed, not obsessed over.

Like most things, building your wine tasting proficiency happens gradually through experience. The more you tinker and explore various styles, the more vivid your sense memories will become for differentiating grape varieties, regions, winemaking techniques and so on.

Whether you're a seasoned sommelier or just starting to discover the world of wine, the trends of 2025 offer exciting opportunities to explore, learn, and savor.

The beauty of wine in 2025 is that technology has made it more accessible while maintaining the artistry and tradition that makes it special. You can now take a photo of any label and instantly know whether it's worth trying, connect with wine lovers worldwide, and discover incredible bottles from regions you've never heard of.

It's meant to be an enjoyable journey, so enjoy it! The world of wine is more exciting, diverse, and accessible than ever before.

Cheers to that!


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