How to Taste Wine
There’s no shortage of books, courses and “systems” dedicated to teaching people how to taste wine. And while some of them are useful, it can all feel a little overcomplicated.
After all, we don’t usually seek formal instruction for other sensory pleasures. We don’t take courses on how to enjoy a meal, or how to appreciate music. Wine, at its core, isn’t so different.
The mechanics are simple. Smell the wine. Taste it. Pay attention. That’s really it—and you’re more than capable of doing it.
Where a little study can help is in understanding context. Learning about regions, grape varieties, and the European systems of appellation—those rules and restrictions that define how wines are made—can add depth to your appreciation. These frameworks exist for a reason: they help explain why wines taste the way they do.
But the most effective way to learn is still the simplest: taste widely, stay curious, and repeat the process. Read a little, taste a lot. Over time, patterns emerge and your confidence grows naturally.
When I’m asked how I assess wine, my answer is straightforward: the best wines are the ones I most enjoy drinking. That said, I do lean on a handful of basic parameters to help articulate why a wine resonates:
- Intensity of flavour and texture
- Complexity
- Balance
- Finesse and precision
- Length (how long the flavours persist)
- Context
- Price
Of these, context is the most subjective. It includes everything from the occasion and setting to personal taste and expectations. Price also plays an important role—no matter how impressive a wine may be, it still needs to justify its cost.
For example, a wine might be well-made and enjoyable but relatively simple. That’s perfectly fine—so long as the price reflects that simplicity. On the other hand, we’ve all encountered wines that are technically sound but feel overpriced. Value, in that sense, becomes a crucial part of the overall assessment.
Perhaps the most important principle, though, is to taste without prejudice.
It’s easy to make assumptions. A 15% alcohol Barossa Shiraz aged in 100% new French oak might sound like it would be heavy, overripe or overly oaked. And sometimes it is. But not always.
If you approach wine with an open mind—setting aside expectations about style, region or winemaking—you give yourself the best chance to assess what’s actually in the glass.
In the end, tasting wine isn’t about memorising rules or passing exams. It’s about paying attention, trusting your palate, and refining your understanding over time. Start with the basics, stay curious, and let the wine speak for itself. Oh, and most important of all, enjoy the experience!
