
How To Taste Wine: A Guide to Developing Your Wine Palate
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Time to read 17 min
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Time to read 17 min
Do you ever feel a bit lost at a wine tasting? Watching others swirl, sniff, and rattle off aromas like pros can seem intimidating. But rest assured, wine tasting is a learned skill, not a talent you’re born with.
While sommeliers train extensively in formal tasting methods, that’s not where most wine lovers begin. You don’t need a certification to start, either. Simply learning how to recognize and describe a wine’s key traits is a powerful first step.
Tasting wine with intention will deepen your appreciation — and with just a few tips, anyone can begin tasting like a pro.
Here’s a step-by-step guide for how to taste wine, plus expert tips to help you build a better palate over time.
Wine tasting is an intentional process that engages your senses to fully appreciate every aspect of a wine's character. It works by slowing down to uncover the layers of aromas and flavors that make each wine unique.
There are a few common wine tasting methods:
For beginners (or anyone not enrolled in a formal wine education course), the "5 S's" provide a good framework to engage with just about any wine. The steps are:
See: Observe the wine's color and clarity.
Swirl: Gently swirl the glass to release aromas.
Smell: Inhale the wine's bouquet.
Sip: Taste the wine, noting its flavors and texture.
Savor: Reflect on the overall experience and finish.
This method is available to everyone and can lay the foundation for a more sophisticated tasting method later on.
For those pursuing formal wine education or a sommelier career, you'll learn more structured approaches.
WSET Systematic Approach to Tasting: This method, developed by the Wine & Spirit Education Trust, guides tasters through a detailed analysis of a wine's appearance, nose, palate, and conclusions about its quality and readiness for drinking.
Court of Master Sommeliers' Deductive Tasting Method: This approach trains sommeliers to identify wines blind by systematically evaluating sight, nose, palate, and structure, leading to logical conclusions about the wine's identity.
Whether for personal enjoyment or professional development, these methods can deepen your understanding and appreciation of wine.
Before you take a sip, take time to create the right environment. Setting the stage properly will significantly enhance your wine-tasting experience.
Choose a well-lit space with minimal distractions. Natural light will allow you to accurately assess the wine's color and clarity. Use a white background, like a tablecloth or paper, to better observe the wine's hue. Ensure the area is free from strong odors, such as cooking smells or scented candles. These can interfere with the wine's aromas.
While specialized wine glasses can enhance the tasting experience, a clean, clear, stemmed glass works well for beginners.
Glass shape affects how aromas are concentrated and delivered to your nose. For instance, red wine glasses typically have a wider bowl to allow the wine to breathe. White wine glasses tend to be narrower to preserve delicate aromas. Regardless of the type, make sure your glass is free from any residual odors, especially from detergents.
Serving wine at the right temperature allows its flavors and aromas to shine. As a general guideline:
Red wines should be served slightly cooler than room temperature, around 62–68°F (16–20°C). If stored at room temperature, consider placing the bottle in the refrigerator for about 20 minutes before serving.
White wines should be served chilled (but not ice cold), between 49–55°F (9–13°C). If taken directly from the fridge, let the bottle sit out for about 20 minutes to warm slightly.
Proper serving temperatures enhance the wine's balance and bouquet.
Between tastings, cleanse your palate with plain water and neutral foods like unflavored crackers or bread. This helps reset your taste buds, allowing you to fully appreciate the distinct flavors of each wine.
Refrain from wearing perfumes, colognes, or heavily scented lotions during wine tastings. Strong personal fragrances can overpower the subtle aromas of the wine, affecting both your experience and that of others. This is also a matter of etiquette during a public wine testing.
Use a notebook or a wine-tasting app to jot down your observations. Recording your impressions helps reinforce your learning so you remember key aspects of certain wines.
Remember, wine tasting is a journey of discovery. You don't need to identify every aroma or flavor. Focus on observing and enjoying the experience. A relaxed and open mindset will enhance your sensory awareness and appreciation of the wine.
Now that you're prepared, let's explore the "Five S's" of wine tasting: See, Swirl, Smell, Sip, and Savor.
The first step in wine tasting is visual, so take a moment to really look at the wine in your glass.
Hold your glass by the stem (not the bowl) to avoid warming the wine with your hand. Tilt the glass slightly over a white surface, like a napkin or tablecloth. First, look straight down to get a sense of depth. Then, hold the glass up to the light or against the table to observe color and clarity.
Color |
Wine color gives you your first clues about age, grape variety, and style. White wines range from pale straw to rich gold. A nearly clear wine might be a young Pinot Grigio or Sauvignon Blanc. Deeper golden tones could suggest aging in white wine. Red wines span from vibrant purple to brick red. A purple hue often means youth (often seen in young Malbec or Cabernet Franc). A reddish-brown rim may be a sign of an older vintage, like a mature Bordeaux. |
Age Indicators |
As wines age, their colors shift. Whites darken, becoming more golden or amber. Reds lighten and often show a faded, brownish rim near the edge. |
Clarity |
Is the wine crystal-clear or slightly hazy? Clarity can reveal winemaking choices. Filtered wines are often bright and transparent. Hazy wines or those with visible sediment might come from minimal-intervention winemakers or older bottles. |
Legs (Tears) |
Swirl your glass gently and watch the droplets run down the inside. These are called “legs” or “tears.” Many assume they show quality — but in truth, they mostly reveal alcohol or sugar levels. Slower, thicker legs usually mean a higher alcohol or sweetness content. |
TIP: You only need about five seconds for this step. Don’t overanalyze — just take it in. Is the wine pale or dark? Clear or cloudy? Brilliant or dull?
Swirling is not just for show. It’s one of the most important steps in tasting wine, and easier than you might think.
Swirling helps oxygen meet the wine. That rush of air unlocks hundreds of aromatic compounds, releasing the wine’s true scent and flavor. Think of it like letting a soup sit and breathe — those rich smells rise up more intensely once stirred and warmed.
Swirling can also help soften a wine’s structure (especially reds). The extra oxygen begins to mellow out tannins (those compounds that make your mouth feel dry). This is why swirling or decanting is often recommended for young, bold wines like Cabernet Sauvignon or Syrah.
First, keep your glass on the table. Holding the base firmly by the stem (like a pen), draw slow, small circles with your hand. You'll see the wine start to spin in the bowl without splashing or spilling. Once you feel confident, try it in the air — just a gentle wrist motion will do. No need to go full sommelier on your first try.
This is where the magic really begins. If you’ve ever felt like you couldn’t taste very much in a wine, chances are, you weren’t giving your nose enough time to explore.
Our sense of smell makes up about 80% of what we perceive as taste. Taking a few extra seconds to smell before sipping will make the wine come alive.
Don’t be shy. Rest the rim of the glass just beneath your nostrils. Take a few short sniffs, then one long inhale. Then try adjusting your distance slightly. Some aromas burst out when your nose is deep in the glass, while others reveal themselves a little farther away.
Keep your mouth slightly open as you inhale. This prepares your palate even more for the next step.
There’s no single “right” technique — experiment and see what your senses pick up.
Start with big smells, then narrow down. Is it fruity, floral, spicy, or earthy? If it’s fruity, what kind?
White wines might give you orchard fruits like apple and pear, citrus like lemon or lime, or tropical notes like pineapple or mango. Red wines might offer red fruits (cherry, raspberry, or strawberry), black fruits (blackberry or blackcurrant), or even blue fruits like blueberry or plum. Try imagining a bowl of those fruits. The clearer the image, the better your nose is working.
Other aroma families you might notice include:
Floral: jasmine, honeysuckle, rose petals
Herbal: mint, eucalyptus, green bell pepper, dried herbs
Spice: black pepper, clove, cinnamon, vanilla (often from oak)
Earthy: forest floor, wet leaves, cedar, mushroom, leather
Wine pros break aromas into three main categories:
Primary aromas: from the grape itself (fruit, floral, herbal)
Secondary aromas: from winemaking (yeast, oak, butter, cheese rind, vanilla, toast)
Tertiary aromas: from bottle aging (dried fruits, nuts, tobacco, earth)
You don’t need to label them right away, but understanding this breakdown helps explain why certain wines smell the way they do.
When you’re just starting out, there are no wrong answers. If a wine reminds you of walking through a garden after rain, or your grandmother’s spice cabinet, trust that instinct. The more you practice, the more your “scent memory” grows.
At the same time, part of learning to taste wine is learning a shared language, so you can describe your thoughts to other people. With training, you can learn to translate those personal impressions into commonly recognized notes. Sommelier André Mack recalls identifying several wines with the smell of a hampster cage from his childhood. Later on, he learned to identify it as “cedar”.
TIP: If your nose is overwhelmed after sniffing several wines, try smelling your forearm (yep, really). The neutral, familiar scent can help you reset your nose. It’s an old trick still used by perfumers and sommeliers alike.
Now comes the best part. It’s time to take a sip — but not just any sip. This is where you connect all your senses and start identifying what the wine is really about.
Take a modest sip. Get enough to coat your tongue, but no need to fill your mouth. Hold the wine gently in your mouth for a couple of seconds. Swish it around like you would a mouthwash, letting it touch all areas of your tongue.
If you’re feeling bold, try sucking in a bit of air while the wine’s still in your mouth. It might make a slurping sound — but that’s okay. Wine professionals do it all the time. This step helps aerate the wine further and intensifies the flavors you perceive.
As the wine moves across your palate, pay attention to these core elements of structure:
Sweetness |
Is the wine dry, slightly sweet, or very sweet? Most table wines are dry, meaning they don’t taste sugary. But some wines, like an off-dry Riesling or Moscato, will have noticeable sweetness. TIP: Fruity flavors do not mean the wine is sweet. A dry wine can burst with ripe peach or berry notes while having no sugar at all. |
Acidity |
This is the tart, refreshing quality that makes your mouth water (like biting into a lemon. If your cheeks tingle or you feel your mouth salivating, the wine likely has good acidity. Wines like Sauvignon Blanc, Albariño, or Chianti often have bright, high acidity. Lower-acid wines like Viognier and Grenache feel rounder, softer, and sometimes even a little flat. |
Tannin (mostly in reds): |
Tannins give that drying sensation, especially around your gums. Think of strong black tea or biting into grape skin. Some reds like Pinot Noir have light, silky tannins. Others, like Cabernet Sauvignon or Nebbiolo, have firm, grippy tannins that linger. TIP: Tannin isn’t a “taste” as much as a texture. You’ll feel it more than you’ll taste it. |
Body |
Body is how heavy or full the wine feels in your mouth. A light-bodied wine feels like skim milk (thin and airy). A full-bodied wine feels more like whole milk (rich and weighty). Body is affected by alcohol, sugar, and even tannin. For example, a 12% Pinot Grigio will feel much lighter than a 15% Zinfandel. |
Flavors |
What do you actually taste? Often, the flavors will reflect what you smelled, but you might notice some surprises. Maybe a floral aroma becomes more of a green tea flavor, or that black cherry on the nose now feels more like dark chocolate on the tongue. Also look for oak notes (vanilla, toast, spice) or earthy tones (mushroom, leather) that may come through stronger in the mouth. |
Alcohol Warmth |
Higher-alcohol wines (14% and above) can give a gentle warming or slight burn at the back of your throat. If it’s overpowering, the wine may be out of balance. But a subtle warmth is normal in bigger wines and adds to their sense of body. |
You can do either. If you’re tasting casually at home, swallow away. But if you’re comparing several wines (or want to stay sharp) spitting is absolutely fine and even encouraged in professional settings. In fact, many tastings will provide a spit bucket or disposable cup for this very purpose. Even small sips of several wines in a row can lead to intoxication, which isn’t the ideal state for honing your senses.
Before moving to the next wine, take a beat. This is a great time to reflect:
Was it dry or sweet?
Acidic or soft?
Light or full-bodied?
What stood out on the palate?
Even jotting quick notes like “high acid, low tannin, med body” will train your palate and build your confidence.
Once you've swallowed (or politely spit) your sip of wine, you’re entering the final, most reflective stage. This is where you piece everything together and form your own impressions.
Pay close attention to what lingers. Do you still taste that cherry note? Is there a gentle heat from the alcohol? A soft bitterness like cocoa or espresso? This lingering sensation is called the finish.
A long finish is where flavors stick around for several seconds. This often signals a well-made wine. A short finish, where the taste fades quickly, can suggest a simpler or less balanced wine.
Take a moment to notice which flavors carry through. Sometimes, new ones emerge only at the end.
Great wines feel like a conversation where no one talks over the others. Did the fruit, acidity, tannins, alcohol, and sweetness play nicely together? Or did something feel off — like too much heat from alcohol, or a puckering sourness without enough fruit to soften it?
For example, if a bold red is full of juicy blackberry flavor but also has grippy tannins, lively acidity, and just enough warmth from alcohol, that denotes a beautifully balanced wine.
Complexity isn’t about identifying 20 different notes. It’s more about whether the wine evolved as you sipped.
Did the wine reveal different layers, or was it simple and straightforward? Maybe it started with ripe fruit and then gave way to a hint of oak or spice. Or maybe it stayed consistent from start to finish.
For casual tasting, the most important question of all is: Did you like it?
Why or why not? Maybe the fruitiness won you over, but the dryness wasn’t your thing. Or perhaps the soft tannins and velvety texture were just right for you.
There’s no wrong answer — this is your palate speaking. The more you reflect on what you like (and don’t), the more confident and articulate you’ll become about your tastes. That self-awareness is the first step to developing a wine identity of your own, and (if you choose) sharing that insight with others.
If you’re practicing blind tasting, this is when you’d try to guess the wine’s origin, grape, or age based on everything you’ve observed. It’s a fun challenge — and it’s a skill we help build in our tasting sessions.
Take 30 seconds to jot a simple note, something like:
Medium-bodied white with peach and jasmine aromas, tasted like lemon curd and toasted almonds, with a crisp, dry finish. Really enjoyed the balance — would pair with seafood.
This small habit will do wonders for your palate memory. Over time, you’ll begin to recall specific wines, styles, and preferences with ease. That’s the mark of a skilled taster.
By now, you know how to taste wine step by step — but getting better takes practice. Here are a few strategies to help you train your palate and build deeper wine confidence over time.
Repetition is key. The more wines you taste with intention, the more your brain learns to recognize patterns in flavor, aroma, and structure. Aim to taste a couple of wines per week, even if it’s just a small pour. Wine educators have noted a dramatic improvement in students’ tasting ability within just a few weeks of focused practice.
One of the best ways to improve quickly is through structured wine education. In courses like WSET Level 1, you taste wines alongside an instructor who helps you identify aromas, explain structural elements, and practice an official tasting method.
Whether you’re a beginner or looking to go pro, a class can build your confidence fast — and give you the vocabulary and technique to back it up.
Ready to go deeper with wine? Sign up for WSET Level 1 Online with Napa Valley Wine Academy.
Wine tasting is more fun and more insightful with company. Join a local tasting group, host a mini tasting night with friends, or even join a virtual session. Other people may pick up on aromas or flavors you missed entirely.
Visiting wineries or attending in-person tastings also gives you guided practice — another big step forward.
Open two wines at once (say, a Pinot Noir and a Cabernet Sauvignon). Then taste them back to back. You’ll notice differences in body, tannin, aroma, and acidity much more vividly this way.
Comparing the same wine type from different climates or regions (like Oregon vs. California Chardonnay) is another great exercise. Even pros rely on this technique to sharpen their senses.
Tools like aroma kits and aroma wheels can help refine your nose and expand your scent vocabulary.
Aroma kits, often used in formal wine education, contain small vials of concentrated scents (those commonly found in wines) that train your brain to recognize specific aromas. You can test yourself by smelling each vial blind, then checking your guess against a key or flash card.
That said, aroma kits can be a bit of an investment. If you’re just starting out, a wine aroma wheel is a great (and often free) alternative. It groups common scents (like fruit, floral, spice, and earth) into categories that can help jog your memory. For a more complete tool, Napa Valley Wine Academy’s Tasting Compass (above) combines aroma cues with visual and tasting notes to guide the full wine tasting experience.
Your palate is only as strong as your scent memory. That’s why wine professionals make a habit of smelling everything (not just wine).
Smell the apples and fresh herbs at the grocery store, or the spices in your kitchen. Over time, you’ll build a library of scents that makes wine aromas easier to identify.
Write down what you tasted, what you liked or didn’t, and any standout flavors. Include the wine’s name, grape, region, and anything memorable about the experience.
This habit will sharpen your palate over time and help you track preferences. As your skills grow, you might even try using a format like the WSET Systematic Approach to Tasting.
The “5 S’s” are a simple, step-by-step guide to help you taste wine like a pro:
See: Observe the wine’s color, clarity, and intensity.
Swirl: Swirl the wine to let in oxygen and release aromas.
Smell: Detect fruit, floral, herbal, or earthy notes.
Sip: Note the flavor, structure, and mouthfeel.
Savor: Reflect on the finish, balance, and whether the wine lingers pleasantly.
To avoid overwhelming your palate, follow this general progression:
Dry wines before sweet wines
Light-bodied wines before full-bodied wines
Whites before reds
Younger wines before older wines
For a more detailed flow, start with sparkling, then light whites (Pinot Grigio), richer whites (Chardonnay), then rosé, light reds (Gamay), bold reds (Syrah), and finally sweet or dessert wines (Port, Sauternes).
This order preserves the nuances in each wine and prevents heavy or sweet wines from dulling your senses. If you’re at a winery or tasting event, trust the staff to guide the tasting. But for DIY tasting at home, this lineup will help you stay sharp.
Yes, spitting is completely normal (and often recommended) especially when tasting several wines.
Swallowing every wine sample can dull your palate (and your judgment). Spitting allows you to stay alert and focused, even after 8–10 pours. Wine pros do it all the time at competitions and industry tastings. To spit discreetly, spit into the provided bucket or cup.
If sampling a couple of wines at home, swallowing is perfectly fine. The key is to be aware of how alcohol affects your tasting ability. Sip water between wines and have some neutral snacks on hand to stay balanced.
Not smelling anything distinct is totally normal, especially if you're new to tasting.
Start by swirling the wine a bit more to release the aromas. Check the wine's temperature. If it’s too cold, it can mute the aromas. Let it warm slightly and try again.
Some wines are naturally subtle, and sometimes your nose just needs time to “wake up.” Try using an aroma wheel to prompt your brain and build your scent memory with practice.
TIP: If you're overwhelmed or can't pick anything out, take a break, sniff your sleeve or skin to reset your nose. You're training a skill, so be patient and enjoy the process.
Tasting wine is about engaging all your senses. When you slow down and taste with intention, even a simple glass can reveal layers of character you never noticed before.
Don’t worry if you can’t name every aroma right away. Developing your palate is a journey. With each tasting, you train your senses to recognize and appreciate the complexities of wine. So, take your time, be curious, and enjoy the process.
At Napa Valley Wine Academy, we’re passionate about helping wine lovers become confident tasters. If you’re looking to expand your knowledge or take your first step toward certification, our WSET Wine Courses make wine education approachable, engaging, and fun. With expert instructors and a supportive community, you’ll gain tools that last a lifetime.
Start your journey today: Explore WSET Level 1 or Level 2 in wines.
Cheers!