No need to be nervous! 4 basic steps to interact with wine with all five senses

At a restaurant tasting or wine party, you don’t have to be nervous because you don’t know the etiquette and will embarrass yourself. The original purpose of tasting is not to guess the correct answer, but to ascertain the character and condition of the wine with your five senses.

By following these four basic steps, anyone can enjoy the charms of wine in a smart way.

Step 1: [Appearance] Check the color tone and clarity

First, hold the stem of the glass and observe it by tilting it diagonally against a white napkin or tablecloth in the background.

• Color shading and gradation: Young red wines have a purplish ruby ​​color, and as they age, they become orange or brick red.
• Thickness and viscosity of the disc: The thicker and darker the lines (legs and tears) that the wine slowly flows down the inner wall of the glass, the higher the alcohol content and sugar content.

Step 2: [Smell] Changes before and after spinning the glass

The key is to check the scent in two stages.

1. Primary aroma (resting state): Gently bring the glass to your nose without swirling it to capture the first aromas of fresh fruit and flowers.
2. Second aroma (after swirling): Keep the glass on the stand and swirl it counterclockwise several times. Exposure to air causes oxidation, and the hidden complex aromas of herbs, spices, and vanilla aromas from the barrels are released.

Step 3: [Taste] Feel the balance throughout your mouth

Place a small amount of wine (about 15ml) in your mouth and spread it around your tongue.

• Acidity: The degree of freshness that stimulates the base and sides of the tongue.
• Sweet/Fruit Flavor: Concentrated fruit feel on the tip of the tongue
• Astringency (tannin): An astringent feeling that tightens the gums and upper jaw.
• Body: Weight in the mouth (light, medium, full)

Step 4: [Lingering sound] Enjoy the duration of the fragrance

After swallowing the wine, notice how many seconds the aromas enter your nose and the flavors linger on your tongue. The higher the quality of the wine, the longer the pleasant aftertaste (more than 5 to 10 seconds).

Host tasting tips at a restaurant

The tasting done when you order a bottle at the table is not a place to judge your taste preference, but to check for cork odor (bouchonnais) or deterioration. If there are no abnormalities, just smile and tell the sommelier, ``It’s delicious,’’ and you’ll pass.