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You’ve selected your wine and it’s down to you to taste it.Here is some advice to help you get the most from the wine’s aromas, flavours and other qualities.





Before discovering how your wine tastes and smells, you can start your tasting by looking at its appearance. In other words, admire its colour and texture. To do this incline the glass slightly so you can see the wine better.

– Brightness is the wine’s ability to reflect light and can be seen on the rim. The wine can be dull, cloudy, crystal clear or bright.
– Clarity is the ability to see through the liquid, which may be cloudy, hazy, or clear.

-The intensity shows the wine’s richness in pigments, depending on the type of wine, and can be seen from above. It may be pale, sustained, intense or very intense.
-The nuances are dependent on the main colour and the reflections on the rim. They are influenced by the type of wine and its age.


You can move on to the aromas and use your sense of smell to analyse the wine. The best way to do this is to exhale, put your nose over the glass and inhale gently. This stage is known as the “first nose”.
Swirl the glass to release more of the aromas and smell the wine again. This is known as the “second nose”.
The initial aromas stem from the grape variety, the secondary aromas are caused by fermentation and the tertiary aromas are produced by aging.

A wine may contain more than 650 aromas, but here are some of the main groups


Now you can taste the wine. Don’t swallow immediately, keep the wine in your mouth and suck a little air into your mouth to cause the aromas to penetrate your naval cavities. This is what is known as retro-olfaction.

Then assess the wine’s balance. Spit it out and concentrate on how long the wine’s taste lingers in your mouth. This is your final impression of the wine.