1. Look
Observe the colour of your wine against a white surface.
For reds, a purple rim shows youth, while a tawny-brown rim shows age. Generally full-bodied reds are deeper in colour, while lighter-bodied reds will be much paler at the rim.
Most crisp whites will be a pale yellow, sometimes with a tinge of green. Older, richer, or sweeter whites have more intense golden, even orange colour.
2. Smell
Make sure to swirl the wine in your glass to release those aromas.
Give it a sniff. Pay close attention to your first impression, as it will be the strongest.
You may find strong fruit aromas like red cherries for Chianti or gooseberry for New Zealand Sauvignon. But also other earthy smells like truffles for a good red Burgundy, or butter for certain Chardonnays.
3. Taste
Take in a mouthful and give it a good swish. Try to notice whether the aromas carry through to the flavours on the palate, or how they differ.
As well as the flavour, detect whether the wine is dry or sweet, light or full-bodied, acidic or soft.
In exceptional reds, you’re looking for a range of complex flavours, rather than just fruit. For example, a top Shiraz will deliver flavours of liquorice spice, oak, vanilla and perhaps leather if aged.
In top whites, flavour purity is key. For New Zealand Sauvignon, it’s that intense cut-grass and gooseberry flavour that makes it stand out. Whereas in a white Burgundy, the texture on your palate will be creamy or buttery, with a balance between delicious peach notes and oak-influenced flavour like toast and vanilla.
