Wine tasting, how do you do that?

Wine tasting like a pro: How to get the most out of your glass of wine

We've all been there: you're in a restaurant, the sommelier pours a tasting glass, and you just nod your head while staring at the color. But what are you actually doing ? Tasting wine is more than just drinking; it's an analysis that uses all your senses. Smell, sight—they're all important.

Whether you're considering a WSET course or just want to get more out of that beautiful bottle from PerfecteWijn.nl : you can learn to taste. I got you! 😉

Step 0: Preparation (The 'Silent Killers' of your tasting)

Before you even uncork that bottle, the underlying factors must be right. If the foundation isn't right, you'll taste nothing, or less than you'd like, even in a top-quality €50 wine.

• Temperature is everything: A white wine that's too warm becomes heavy and alcoholic. A red wine that's too cold loses all its aromas and tastes only of harsh tannins. And the reverse happens: white wine loses flavor and aroma, while red becomes heavy, clumsy, and loses nuance. This isn't true for all wines, but on average, you're on the safe side: white wine at 8 ° to 10°C, red on 16 ° - 18 °C. If you're not so precise, there's a 20-20 rule. Refrigerate white wine for hours in advance and remove it 20 minutes before serving. For red wine, refrigerate it 20 minutes before serving.

• Perfume is an absolute no-go: Tasting with a scented candle or heavy perfume is a no-go. Your nose does 80% of the work; don't ruin it with vanilla oud or floral scents... and not just for yourself, you'll ruin it for others too by wearing a lot of perfume or aftershave. This also applies, of course, to smokers who carry the smell inside.

• Glassware: Use a tulip-shaped glass that tapers slightly towards the top. This captures the aromas so you can truly smell them instead of letting them escape. Preferably not too small, say at least 50cl. You can really go the extra mile and even purchase specific wine glasses for each wine, but that's perhaps a next step.

• White paper: Make sure you have a white surface (a placemat or simply an A4 sheet of paper) so you can properly assess the color. You don't need much, but depending on how much you mess around, you might want to have some spare sheets.

The WSET Method: See, Smell, Taste

In the international wine programs (WSET 1 & 2), you learn to taste systematically. This is the core:

1. Look (Appearance)

Tilt your glass above your white paper. Is the wine clear? What color do you see?

• White: Is it going towards lemon yellow (young/fresh) or gold (often wood aging)?

• Red: Is it purple (young), ruby red or is it already starting to turn brown/orange (old/matured)?

2. Smell (Nose)

Don't swirl yet, smell now. If you have a cork, you'll smell it more readily before swirling than after. Now gently swirl the wine in your glass. This will introduce oxygen and help the aromas to rise.

• Primary aromas: Fruit and flowers (coming from the grape).

• Secondary aromas: Think of yeast, butter or toast (comes from the preparation/wood).

• Tertiary aromas: Leather, mushrooms or nuts (from maturation).

3. Taste (Taste)

Take a sip and "slurp" a little air (yes, that strange sound is part of it; with cola it might seem odd, but with wine it's perfectly acceptable). This way, you distribute the wine over your entire tongue. Note:

• Acidity: Do you get more saliva on the sides of your tongue? (Think of a crisp Riesling.)

• Tannins: Getting that dry feeling in your gums? (Think a full-bodied Cabernet).

• Body: Does the wine feel like water, semi-skimmed milk, or full-fat cream?

The Wine Tasting 'Cheat Code': Our Tasting Circle

It might not be easy. Even if you know what to do, it's sometimes hard to pinpoint those flavors. You smell something , but what is it? "Is it blackberry or blackcurrant?"

For this we have the Perfect Wine Tasting Circle . A visual guide to help you with your tasting. On one side, the steps are the same as above, but the other side elaborates on flavors and aromas.

• How it works: You start in the middle of the circle (e.g. 'Fruity') and work outwards (e.g. 'Stone Fruit' -> 'Peach').

• Why it works: It helps you focus on a more precise description. It gives you the words you can't find at that moment. It makes tasting less vague and much more enjoyable.

Practice makes perfect

No one immediately recognizes the aroma of "wet dog" or "toasted brioche" in their first glass. Okay, maybe they do, but by consciously tasting more often and keeping the tasting circle next to it, you'll start to recognize patterns. You'll understand why you like one Chardonnay and not another.

Want to really make progress? Order the Tasting Circle (only comes in Dutch for now) and one of our wine tasting packages and organize your own mini wine course at home !