How to Taste Wine Like a Pro: The Complete Tasting Guide
- pdsfernandes
- Jan 1
- 11 min read
The steps to becoming a professional wine taster.
How to Taste Wine Like a Professional? Before starting a tasting, we must consider the following aspects:
Regarding the environment :
Good natural lighting is essential for judging the appearance of the wines.
. odorless, to avoid interfering with aromas.
Space for placing glasses and tasting notes.
. there will be spittoons
Regarding the evaluator :
To have a clear palate, without any traces of toothpaste or strong-tasting foods.
Staying hydrated is important, as dehydration can cause olfactory receptors to dry out and lose sensitivity to aromas.
If you do a large number of tastings, spitting out the wine causes you to lose saliva, leading to dehydration.
Regarding the service :
Use appropriate glasses: colorless, without odors or residues such as detergent or dishwasher salts, or dirt on polishing cloths.
The most suitable ISO glass for evaluation is characterized by its round bowl (to help swirl the wine, releasing aromas) and inward-curving walls (to capture those aromas).
The recommended sample volume is 5 cl.
Steps of Professional Tasting:
1. Visual Assessment:
Clarity :
Clear (without particles)
Cloudy (with particles)
Intensity (the amount of color the wine has).
The level can be assessed by tilting the glass at a 45-degree angle and observing from above, through the liquid, from the center (bottom of the bowl) to the rim (where the wine is shallowest).
In red wines , it can also be assessed by holding the glass vertically, looking down through the wine, that is, evaluating whether the stem can be easily seen.
White wine
Pale - wide watery halo
Deep - the pigment reaches almost to the areola.
Red wine
Pale – wine with a slight pigmentation from the halo to the center.
With vertical analysis, the stem is clearly visible.
Deep – the wine has an intense pigment that extends to the halo.
When viewed from a vertical angle, it's impossible to see the stem.
Color : balance of red, blue, yellow, green, or brown levels.
White wine
Lemon yellow – a common color
Lime green – a vibrant green
golden – orange or brown undertones
Amber or brown – very evident brownish level (very old or deliberately oxidized wines)
Red wine
Ruby – a common color
Purple – blue or purple color
Pomegranate – a distinct orange or brown color (more red than brown)
Tawny – more brown than red (very old or deliberately oxidized wines)
Brown – the color does not show any reds (very old or deliberately oxidized wines)
Rosé wine
Pink – a very pure pink color
Salmon – pink color with a touch of orange
Orange – the color orange is dominant (rare wine)
Other Observations:
Tears: the flow of liquid that clings to the sides of the glass after swirling the wine. They are thicker and more persistent in wines with higher sugar or alcohol levels.
Deposit: an indicator that the wine has not been clarified and/or filtered.
Effervescence: This can be an indicator of a defect (refermentation or malolactic fermentation in the bottle) or a characteristic of some light-bodied, unoaked white wines with dissolved carbon dioxide to add texture and freshness.
Bubbles: a fundamental characteristic of sparkling wine.
2. Olfactory Evaluation:
To release the aromas from the glass, we must:
. to swirl the wine
. place your nose close to the rim of the glass
Take a short breath, paying attention to the condition, intensity, evolution, and characteristics of the aromas.
For very delicate aromas, a quick inhalation can be taken before swirling the wine.
Condition :
Most common defects:
TCA (Trichloroanisole) – aromas of wet cardboard . Fruit flavors are attenuated and the wine is less fresh. The expression "corked" is used.
Reduction – gives the wine a “fetid” character, like rotten eggs, cooked cabbage, cooked onions, or a clogged drain. In some cases, these will dissipate as soon as the bottle is opened. Very low levels of reduction can impart pleasant aromas, adding character and complexity.
Sulfur dioxide – When levels are too high , it can give the wine a smell of recently extinguished matches; low levels can mask the fruit; insufficient sulfur dioxide can lead to oxidation.
Oxidation – caused by a sealing failure, allowing undesirable interaction of oxygen with the wine. The wine will have a deeper , brownish color, aromas of toffee , honey, caramel or coffee , and a lack of freshness and fruitiness . Some wines are made in an oxidative style, and in these cases oxidation ceases to be a defect.
In poor condition – wines that have lost their vitality and freshness , with a dull and stale taste . This is due to the wine being too old or having been stored in inappropriate conditions (too hot, too bright, with temperature variations ). They may also show signs of oxidation.
Volatile Acidity (VA) - Low VA levels help the wine appear more fragrant and complex . High levels can give the wine aromas described as vinegar or nail polish remover .
Brettanomyces (“Brett”) - is a yeast that can give wine aromas of plastic or animals , reminiscent of band-aids , smoked meat, leather, or horse sweat . Some consumers like these wines and do not consider it a defect.
Intensity :
. pronounced : if, when we put our nose to the glass, the aromas are immediately evident.
. slight : even after inhaling, the aromas are faint and difficult to detect.
. average/average (-) /average (+): remaining cases.
Aroma characteristics : there are 3 main types of aromas:
Primary aromas : aromas created by the grapes or the fermentation process.
Secondary aromas: aromas created by winemaking choices after fermentation. Most common: from wood (vanilla and toast), from malolactic fermentation (creamy or buttery characteristics), from contact with lees (biscuit) and from autolysis .
Tertiary aromas: originate from the aging process; they can be: oxidative (when there is a long period of time spent in wood, adding flavors of toffee , coffee or caramel) or protecting the wine from oxygen (when the wine remains in the bottle for a long period of time, adding aromas of petroleum, honey or mushroom).
Evolution :
Young : wine where primary or secondary aromas predominate.
. in evolution : most aromas are primary and secondary, but with the presence of tertiary aromas.
. evolved : predominantly tertiary aromas
Tired/past its prime : attractive aromas fade and unpleasant scents develop.
3. Taste Assessment:
Sweetness:
Dry : wine with no sugar present or with sugar levels undetectable by the tongue.
. almost dry: very little detectable amount of sugar (examples: Gewurztraminer from Alsace and Brut Champagne)
Semi-dry or semi-sweet : wines in which the presence of sugar is clear, but which are not sweet enough to accompany desserts.
Sweet : wines in which the presence of sugar is the most prominent attribute of the wine. (example: Port wine and Sauternes).
Very sweet : the sugar level is so high that the wines are viscous and, after being spat out or swallowed, leave a sweet and sticky sensation in the mouth. (example: PX Sherry).
Acidity :
The acids present in wine are:
tartaric and malic acids (derived from grapes)
. lactic acid (converted from malic acid)
Volatile acidity has no smell and can only be detected in the mouth.
Most people detect acidity in their mouth, primarily in the sides of the tongue , causing a sharp, tingling sensation ; it also leads to increased saliva production.
Low acidity: wines that are fuller-bodied, rounder, and smoother.
High acidity: This is found in wines made from grapes that ripen in cool conditions and cause abundant salivation. High acidity serves to balance a wine with high levels of sweetness.
Tannin:
They are extracted from the grape skins during fermentation . They combine with saliva and cause the mouth to dry out and feel rough , contributing to the texture of the wine. The sensation of dryness is felt most clearly in the gums and the area above the front teeth ; the bitter taste is more detectable at the back of the mouth.
Alcohol :
It contributes to the texture and body ; higher alcohol levels result in heavier wine; lower levels result in more watery wine, unless there is another component that gives body to the wine, such as sugar.
At high levels, alcohol stimulates pain receptors, causing a burning sensation in the mouth .
Alcohol levels in still wines:
Low : less than 11% alcohol by volume | Medium : 11-13.9% alcohol by volume | High : 14% alcohol by volume or more
Alcohol levels in fortified wines:
Low : 15-16.4% ABV | Medium : 16.5-18.4% ABV | High : 18.5% ABV or more
Body :
It is the textural impression created by a wine . It is given by the interaction of several components, namely: high levels of alcohol (the main component that contributes to the body), sugar , and high levels of ripe tannins and intense flavors.
Bubble :
It is only relevant in sparkling wines; it can be described as:
Creamy : lively effervescence in the mouth without seeming too foamy or aggressive.
Aggressive : young sparkling wines that seem to explode in the mouth in a single, rapid burst.
. delicate : soft and fine bubbles (sparkling wines that have undergone prolonged aging or have been bottled at a lower than normal dissolved carbon dioxide pressure).
Intensity and Flavor Characteristics :
The flavors detected in the mouth are the same as those detected by the aromas on the nose. As the wine warms in the mouth, some characteristics become more evident , such as earthy notes, spices , and toast . On the other hand, fruity and floral characteristics are more evident on the nose .
Final :
The set of sensations that remain after swallowing or spitting out wine. The duration of these desirable sensations is an indicator of the wine's quality.
In short : if the fruit impressions disappear quickly
Long : if the flavors linger in the mouth for a minute or more.
4th - Conclusions:
Quality level :
Criteria used to evaluate the quality of a wine.
Balance : integration of the various components of the wine: wines with little sugar and little fruit seem austere or delicate; wines with little acidity or tannins seem unstructured.
Intensity : There should be a concentration of flavors that are clearly evident.
Persistence : how long the pleasant flavors last after being spat out or swallowed.
Complexity : Complex aromas and flavors are desirable characteristics in a quality wine.
Excellent – meets all four criteria.
= very good - three criteria
= good - two criteria
acceptable - one of the criteria
= poor – wine that presents problems in the evaluation.
State for consumption:
An attempt to understand if the wine will benefit from aging.
Drink now: Not suitable for aging: Wines with primary aromas and flavors or a light structure of acids and tannins will not benefit from aging.
It can be drunk now, but it can evolve: a wine with a firm structure of acids and tannins and a sufficient level of flavor concentration. With bottle aging, tertiary aromas and flavors develop, and the tannins soften.
Very young: wine that will be much better in a few years and it would be a waste to drink it now.
Not suitable for aging - drink now: wine that has already undergone an aging process but is nearing the end of its life or in decline.
Too old: the wine has deteriorated so much that the negative changes have come to dominate the wine. The wine was once fruity with a light structure of acids or tannins and has lost its freshness.
Common Mistakes When Tasting Wine
Even the most enthusiastic wine lovers can make mistakes during a tasting. Identifying these errors is the first step to improving your experience.
Most common mistakes:
1. Holding the glass the wrong way
Holding the glass by the bowl (the rounded part) warms the wine with the heat of your hands, which can alter its aromas and flavors.
✅ How to correct this: always hold the glass by the stem (or the base of the glass) to maintain the ideal wine temperature.
2. Not observing the wine before tasting it.
The appearance of wine offers valuable clues about its age, body, and even potential defects. Skipping this step is wasting sensory information.
✅ Tip: Tilt the glass slightly over a white background and observe the color, clarity, and "tears" (the drops that run down the sides of the glass).
3. Smelling the wine hastily
Olfactory evaluation is crucial — a large part of flavor perception comes from aroma. Smelling superficially or hastily can cause the loss of important nuances.
✅ Tip: Gently swirl the wine in the glass to release the aromas and inhale deeply through your nose before taking the first sip.
4. Drink it like it's juice.
Tasting is not the same as drinking. Drinking wine quickly without paying attention to the sensations is a classic mistake.
✅ How to do it right: let the wine circulate in your mouth, perceive the acidity, the tannins, the body, and the finish. Each time you swallow a little, a sensory analysis should be done.
5. Do not cleanse your palate between wines.
When tasting different wines, the flavors can overlap. This impairs the evaluation of the next wine.
✅ Practical tip: between wines, eat a piece of neutral bread or drink water to "reset" your palate.
6. Focusing only on taste
Many people focus only on the final taste, ignoring other aspects such as aroma, texture, or persistence.
✅ Improve your analysis: think of the wine as a whole — body, balance, complexity, and evolution.
7. Letting yourself be influenced by labels or prices.
An expensive wine doesn't automatically mean it will be better to your taste. An unbiased tasting is essential.
✅ Reflection: Allow yourself to discover lesser-known wines and appreciate your own perception.
8. Tasting wine with the wrong food
Poorly chosen food pairings can mask the true profile of the wine.
✅ Suggestion: avoid very spicy or sweet foods during tastings, and try different combinations to understand how the wine interacts with the food.
Conclusion: Practice makes perfect.
Tasting wine like a professional doesn't require innate talent or skill—it requires conscious practice . The more attentively you taste, the more you develop your palate, sensory memory, and ability to perceive the details that make a wine unique.
At first, it's normal not to pick up on all the aromas or not know how to describe what you're smelling. But over time, your vocabulary will expand, your nose will become sharper, and you'll begin to recognize patterns, styles, and even origins with ease.
The key is to taste with curiosity . Take notes, compare wines, try different labels, talk to other wine lovers and, above all, enjoy the process.
Remember: even the best sommeliers started from scratch. The true professional isn't the one who knows everything—it's the one who tastes, reflects, and learns with every glass .
The next time you open a bottle, treat it like an exercise. Pay attention to the aromas, flavors, and sensations. Over time, you'll realize how much you've evolved.
🍷 Example of a Wine Tasting Sheet:
Basic Information | Details |
Wine Name | |
Producer / Winery | |
Country / Region | |
Type | ( ) Red ( ) White ( ) Rosé ( ) Sparkling ( ) Sweet |
Grapes) | |
Year | |
Alcohol Content | |
Serving Temperature | |
Exam Date |
👀 Visual Assessment
Criterion | Options / Notes |
Color | |
Shine | ( ) Opaque ( ) Slightly Bright ( ) Bright |
Color Intensity | ( ) Low ( ) Medium ( ) High |
Tears (Viscosity) | ( ) Few ( ) Medium ( ) Intense |
Visual Observations |
👃 Olfactory Evaluation
Criterion | Options / Notes |
Aromatic Intensity | ( ) Weak ( ) Medium ( ) Strong |
Quality | ( ) Simple ( ) Good ( ) Complex |
Primary Aromas | Fruits, flowers, vegetables: __________________________ |
Secondary Aromas | Fermentation, dairy products, spices: __________________ |
Tertiary Aromas | Wood, leather, tobacco, oxidation: _____________________ |
Olfactory Observations |
👄 Taste Assessment
Criterion | Options / Notes |
Body | ( ) Light ( ) Medium ( ) Full-bodied |
Sweetness | ( ) Dry ( ) Semi-Dry ( ) Soft |
Acidity | ( ) Low ( ) Medium ( ) High |
Tannins (if red) | ( ) Few ( ) Medium ( ) Notable |
Persistence | ( ) Low ( ) Medium ( ) High |
Balance | ( ) Unbalanced ( ) Balanced |
Balance | ( ) Unbalanced ( ) Balanced |
Tasting Notes | ______________________________________________________ |
🧠 Overall Impression
Criterion | Options / Notes |
Complexity | ( ) Simple ( ) Medium ( ) High |
Evolution / Potential | ( ) Young ( ) Ready ( ) Potential for Guarding |
Suggested Pairing | ___________________________________________________ |
Rating (0 to 10) | ______ |
Final Comments | ___________________________________________________ |
WRITTEN BY:
Pedro Fernandes
Pedro Fernandes is a Portuguese winemaker who has been involved in viticulture since he was 11 years old, where he started making his first wines with his father and doing tasks such as pruning.
Since then he has never stopped and in 2018 he decided to dedicate himself to the wine sector, starting by doing "everything backwards". He began by taking wine specialization courses such as WSET (Direct Wine) and Wine Expertise (ISAG) in 2018/2019. Then he graduated from the University of Nebrijia in Madrid, obtaining an MBA in Oenology (2020). In 2021, at the age of 39, he decided to pursue a Bachelor's degree in Oenology (UTAD), and against all odds, he finished the course in 2024.
Along the way, he created his first personal wine brand - Chãos - and completed an internship at the prestigious Chateau Latour (in Bordeaux).
Currently, he works as a consultant in the wine sector, where he plays a role not only as an oenologist, but also in creating business strategies for wine producers, with a current vision of the market, which includes resources from Digital Marketing and Wine Tourism.
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