How to Taste Wine Like A Pro
To taste wine like a pro, you need to be knowledgeable and careful when judging. To describe and treat it as a quick and superficial pleasure would insult all winemakers’ long-standing care and passion worldwide.
Prepare before the tasting
It is worthwhile to pause for a moment before immersing yourself in the personality of a wine and greeting the moment with quiet relaxation. We should taste wine in a clean area without smoke and extra aromas such as food aromas or more intense flower aromas, as we should judge wine first by its aromas.
When we have a clean palate with no influence of strong drinks or spicy food before we taste. The best time to make wine tasting notes is early in the morning.
Taste like a Pro
If you want to taste like a Pro, you have to learn the aromas of as many (fruits, herbs, and spices) as you can. Train your memories and your senses, and then you can find all of them easier in your glass of wine. A study from experts on aromas coming from fermentation and maturation will explain why you feel the bouquet of certain fruits and spices in some wines.
Try as many wines as you can in a vertical and horizontal tasting. Vertical tasting means all the wines are from one grape in different years of production, and you taste them from oldest to youngest. Horizontal tasting means we taste wines from the same grape and the same year of production but from different wineries. Both methods of tasting train our memories and our senses.
Start wine tasting
We start with the correct wine glasses. Wine is at the correct temperature, usually 2 or 3 degrees higher, because low temperature closed some aromas we would like to judge. If we taste over 10 different wines is better if we stop, have a glass of water, smell freshly ground coffee, and start again. In front of our glass have to put a white sheet of paper as we need to look through our wine to see each wine’s viscosity.
Look at the wine
The color of the wine is the first thing a connoisseur notices. We carefully held the wine glass on the foot or stem for this purpose to avoid overheating the wine. The eye absorbs the color play as the hand gently swirls the glass. A wine’s visual appearance reveals a lot about its quality and character. The wine’s color reveals a lot about its age, intensity, and origin. The viscosity of the wine shows us alcohol levels, sugar quantity, and its body.
Gold of even amber color of the white wine show that has been aged several years. Red wines colour become with ageing more brawny and bricky. On the other hand, dark red wines show us that they are older, but they can also come from hot climates or be made from a color-intense grape variety.
Numerous shades of rosé and white wine, as well as red wine, can be identified. Golden yellow, light brown, pink, salmon, cherry red, and violet are just a few colors that can appear in the glass. During a leisurely inspection, the eye also recognizes mixtures and colored highlights. The taster will find some options for the discovered colors in the tasting note and enough space for very personal remarks and impressions.
The nose slowly gets to know the wine
A nose immersion follows the visual inspection of the wine’s bouquet. To accomplish this, the sommelier swirls the glass briefly and vigorously before sniffing from the glass. Swirling increases the intensity of the aromas, making it more accessible and interesting. A deep breath then creates the first impression. It is worthwhile to conduct the nose tasting for a more extended period, as the aroma of the wine can change over time. Several quick breaths at regular intervals elicit the drop’s notes, hidden behind more dominant nuances.
The texture emerges on the palate
After the eye and nose thoroughly explore the wine, it is time to turn to the palate. The knowledge gained will serve as the foundation for future discoveries. To get a sense of the wine’s texture, swirl it briefly and then keep it in your mouth. As we keep the wine in our mouth, we try carefully to breathe, and usually, that makes sounds for some people- it is funny, but for experts is an important part of connecting aromas and flavors as one symphony.
A wine’s texture is an exciting field that develops away from individual aromas and nuances. Individual notes initially remain in the background because this is about recognizing the character and structure. As a result, white wine can feel very light, crisp, and fresh on the palate, whereas red wine has massive fleshiness.
The structural texture then indicates to the connoisseur how balanced the wine is, which grape varieties were used, and gives indications of a region’s and the respective winery’s individual style. It is thus prudent to proceed cautiously and leisurely here as well. The tasting note will inspire the connoisseur when recording their impressions of the structure.
Gather taste impressions with your palate and tongue
The procedure for evaluating a wine’s aromatics on the palate is like the one described above for exploring texture. Aromatic vapors form from swirling the wine and sucking in oxygen. These aid in integrating olfactory and gustatory sensory impressions and the identification of individual notes and nuances. Exploring the aromas of wine requires some concentration and patience as the senses of smell and taste interact via the so-called retro nasal connection.
We revealed the aromatic profile of the wine sip by sip. We show here individual and very characteristic notes, representing the grape variety, the growing region, and the expansion. It suffices to pick up a small amount of wine with your mouth to make a good impression. For a better comparison, this is about a tablespoon of wine. Professional tasters spit the wine out rather than swallow it during the aromatic evaluation.
Why vintage and name play a role
The fact that the name and vintage are also important when recording one’s own experiences with wine is because of several factors. As a result, the self-created tasting note can be assigned to a wine only if the name and vintage are known. Furthermore, the vintage indication is an important point that can define the development of a winery and the growing area. 
Sommeliers and winery owners continue to look for optimizing yields, vinification, and expansion. All connoisseurs draw a picture together that brings past and present into harmony and also allows first conclusions about the future of a drop-through variety of tasting notes on different vintages.
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Want to read more about wine? Try reading these books!
 Vinovest. 2022. Vinovest | Investing in Wine as an Alternative Asset. [online] Available at: <https://www.vinovest.co/blog/how-to-drink-wine>
 Wine And Other Stories. 2022. The PIQUANTE method for wine tasting: taste and evaluate ~ Wine And Other Stories. [online] Available at: <https://wineandotherstories.com/the-piquante-method-for-wine-tasting-taste-and-evaluate/>
 Wine Folly. 2022. Wine Vintages and Why They Matter (Sometimes) | Wine Folly. [online] Available at: <https://winefolly.com/deep-dive/wine-vintages-and-why-they-matter/>
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