Tasting Basics

• Clean environment with absence of odors

and plenty of natural light.
• Atleast 50ml of wine in a glass for tasting
purposes.
• Correct glassware.
• Plain bread to reset the palate.

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 Tasting a Wine
• Sight
• Olfactory…Smell
• Oral perception…Taste (Body, Structure,
Elegance, Harmony, Equilibrium, Balance).
• Retrolfaction…The Lingering Aftertaste
(Caudalie).
• And ‘Cheers’…The sound!

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The Sight Stage - SEEing
• The color.
• Intensity and
clarity.
• Brightness or
somberness.
• Limpidity and
Fluidity.
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 The Nasal Stage - SMELLing
• 1st nosing;
Without agitation.
• 2nd nosing; with a few swirls.
• 3rd nosing (?).
• Sniffing or… Inhaling?

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The Oral Stage TASTing
• The different parts
of the tongue.
• Relatively more
crude than the
olfactory.
• Slurp, chew, roll…
the wine!
• SPIT…s’il vous
plaît !!!
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The Follow-On – Retrolfaction
• The retro-nasal
passage.
• The essential 3/4ths
of our perception.
• Useful for gauging
the aromatic and
oral persistence of
a wine.

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 Fin!
Do try this at home!
1. Take any beverage, a mocktail, a hard liquor (dissolved in
four parts water) or any other possibly potable concoction
and assess its tactile values.Make an impartial note of the
same.
2. Suggest when you could prescribe it, at what temperature
and with what food, if any.
3. Finally, In a few lines try and describe the drink to its
saleable best!

All in all, you will have 60 seconds…

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