Tasting for Sweetness

The first thing you will probably notice is the relative sweetness or dryness of the wine. This is determined by the amount of natural sugar in the wine. Higher sugars in the grapes have the potential to produce higher alcohol.

Tasting for Acidity

The next sensation you will notice almost immediately is the tartness or acidity of the wine. Just think of the difference between grapefruit juice and water. Acid may sound harsh but it is very important in making wine taste crisp and fresh. If there is too much acid, the wine will taste bitter and unpleasantly sharp. If there is not enough acid, the wine will taste flabby and flat.

Tasting for Tannin

If you are drinking red wine, you may also notice the tannins in the wine. Tannin is a chemical that comes from the stalks, pips and skins of red grapes. It tastes astringent and "mouth-drying", and makes your mouth "pucker". There are many kinds of tannin. Some tannins taste bitter. Tannins are most noticeable in young red wines. Over time, as wines age, tannins "soften" and give the wine a certain full-bodied weightiness that is very enjoyable.

Tasting for Alcohol

Alcohol is found in all wine. A moderate amount of alcohol in wine adds "sweetness" to the taste. If the alcohol is too high and out of balance with the tannin and fruit, then the wine will feel hot in your mouth and difficult to drink.

Tasting for Aftertaste

This is the sensation that lingers in your mouth just after swallowing a sip of wine. Aftertaste is important in wine tasting because it can reveal an extra attribute or a fault. Sometimes certain flavors become noticeable in the aftertaste, such as chocolate. A long, pleasant aftertaste, where all the components of the wine are in balance is a sign of quality.

Overall Assessment

When the aftertaste is gone, ask yourself what your general impression is of the wine. Do you like it? Do all the components seem to be in balance? If you think the wine (especially young red wine) is too astringent, consider that it might improve and mellow or "open up" with age. Or is the wine ready to drink now? What kinds of food might go nicely with this wine?