How to taste wine in a restaurant: sommelier's tips

How to taste wine in a restaurant Wine tasting is not just a drinking process, but a whole art that allows you to reveal the aroma, taste and texture of a drink. In the restaurant, a properly conducted tasting will help not only to enjoy the wine, but also to make the right choice that suits the dish and the occasion. In this article, we will analyze the basic principles of wine tasting, the specifics of choosing a restaurant and the nuances that will help you feel confident. The main stages of wine tasting Proper wine tasting includes several stages that allow you to fully evaluate the drink. In a restaurant, these steps will help you make an informed decision and enjoy your chosen wine. 1. Evaluation of color and transparency The first step is a visual assessment of the wine. It is important to pay attention to its shade, transparency and density. Raise the glass to eye level and look at the color of the drink in natural light. White wines can range from pale straw to golden, and red wines can range from light ruby red to rich garnet. The darker the color of the wine, the more often it is saturated and aged. 2. Fragrance analysis After visual evaluation, we move on to the fragrance. Twist the glass so that the oxygen helps to reveal the bouquet of wine. Take a few deep breaths and try to catch the main notes: fruits, berries, flowers, spices, wood or even smoky shades. Each grape variety has its own unique aromatic palette, which can vary depending on the age and aging of the wine. 3. Taste assessment Now comes the most important moment – the tasting. Take a small sip, hold the wine in your mouth and let it cover your tongue. The taste should be revealed in three stages: The first note is the initial taste sensations that convey sweetness, acidity or tartness. The middle note reveals additional flavors: fruity, floral, mineral or woody. Aftertaste is the duration and richness of the taste after ingestion.