Discovering wine techniques: Wine tasting involves 3 distinct phases:
‘observing’, ‘discerning aromas’ and ‘tasting’
It is almost impossible to learn the 3 distinct phases of ‘the wine tasting technique’ without learning how to do descriptive and analytical evaluations at the same time.
One needs first to learn the steps that help perceive and identify various qualities and aspects of wine. Evaluating is not simply deciding ‘do I like this wine or not?’ It goes beyond the personal judgement in order to understand the physical and chemical mystery and beauty of wine. It’s like a treasure hunt. To identify the quality is similar to uncovering the clues and discovering the prize.
Observations need to be made… observations about a wine’s color (visual aspect), complexity of aroma and its balance of flavour
Visual Examination ‘Observing’:
By taking into consideration the particularities of a wine’s color / hue / transparency / density / bubbliness / viscosity, we are able to determine its general qualities. Each aspect offers clues as to what kind of grapes are used, the vinification process, the age of the wine and even its alcohol content, etc. For example, a ruby red wine with hints of red-brick color and a slow dense swirl in the glass suggest that the wine has been aged in wood, has good structure and a decent alcohol content.
Olfactory Examination-Assessing Aromas:
The next step involves scanning our memory of all recognizable aromas in order to identify a full array of possible scents in a glass of wine. Here we smell for intensity and complexity. Intensity is with what strength aromas first reach (hit) our nose. Complexity is…more complex. It takes time and experience to be able to perceive all the fragrances and scents present in a glass of wine. The most recognizable ones are fresh and dried fruits, whether it is for red or white wines.  But a complex wine, and therefore higher quality, is one with more than 4 or 5 different types of scents. Just to name a few, scents can range from fruit to fresh or dried flowers, wood, spices (for example: vanilla sweet or even black pepper spicy), herbs, leather, medicine, grass, petroleum by-products and minerals. Considering that our sense of smell accentuates our capacity to taste when we eat, this phase is essential in establishing the flavour we perceive as we taste wine. (Ever tried enjoying food with a stuffed up nose? Not easy.)
Tasting Examination:
 The third phase involves identifying and differentiating the chemical components of wine. There is the soft side of wine with sugars, alcohol and polyalcohols (glycerine) and a hard side with acids, tannins and mineral substances. Each of the above affects our taste buds and palette with different concentrations and persistence, thereby allowing us to feel a wine. For example, the sugar content can label a wine as being dry, semi-dry, brut, semi-sweet or even sweet. Acidic content accentuates freshness. Polyalcohols discern the softness. In red wines, tannins give astringency: well-rounded tannins are pleasant, undeveloped tannins can be rough. A balance between them all establishes quality.
A relatively balanced or harmonious wine will have a logical progression of observations and evaluations through all three phases.
When performing blind wine tasting tests (not knowing the type of wine nor year of production) a full 3-step sensorial examination can give a wine taster much information about any glass of wine. Many professionals can even identify the kinds of grapes or aging process used in creating the wine.
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