How To Taste Wine Like a Sommelier
There’s a moment…right before the first sip…when everything holds its breath. The swirl, the sniff, the stillness. And then: the taste.
Tasting wine like a sommelier isn’t about being snobby.
It’s about paying attention.
It’s about slowing down enough to hear what the wine is trying to tell you.
Because yes, it does speak.
Let me walk you through the ritual. Not with stiff rules, but with reverence. This is the art of tasting wine like a sommelier…measured, meaningful, and maybe even a little magical.
Step One: See
Hold your glass up to something that is a white background (napkin, paper, etc) like it’s a secret waiting to be revealed.
What you’re looking for:
Color tells you a lot. A deep garnet red may suggest age. A pale straw white might whisper freshness. If the rim looks more watery than the center.
Clarity shows quality. Cloudy wine isn’t always flawed, but sommeliers notice it. This has to do with wine making preferences.
Legs (or tears) don’t mean much about quality, but they can hint at alcohol or sugar content. Swirl the wine. Watch it drip. The longer the legs cling, the higher the alcohol.
Think of this step like reading a book cover. It sets the tone before you even flip the first page.
Step Two: Swirl
This is where the wine opens up. You swirl not for show, but to wake the aromatics.
Why? Because wine has thousands of aromatic compounds…and many of them are volatile. Swirling releases them, offering a bouquet that would’ve stayed sleeping otherwise.
The alcohol is more dense than the water inside of the wine, so when you swirl the aromatics lift a ride out of the glass on the back of the evaporating alcohol compounds. The alcohol evaporates out slowly (would take about three days), so don’t worry about too much leaving your glass.
Step Three: Smell
Now lean in. Don’t be shy.
Sommeliers smell deeply, three times:
First sniff: quick and instinctive.
Second sniff: slow and searching.
Third sniff: memory begins to spark.
Ask yourself:
Do I smell fruit? If so, what kind? Ripe cherries? Green apples? Dried figs?
Are there earthy notes? Like forest floor or fresh-cut herbs?
Is there oak? Hints of vanilla, toast, smoke, or spice?
This part is deeply personal. What I smell might be different from you. One sommelier smells saddle leather, another smells wet pavement on a summer night. Both are right.
Step Four: Sip
Finally. The taste.
But a sommelier doesn’t just sip…they slurp. Gently, letting air mix with the wine. It’s noisy, yes, but purposeful. Oxygen unlocks flavors just as it does aromas.
Let it coat your tongue. Move it around your mouth. Pay attention to:
Sweetness – Is it dry? Off-dry? Sweeter than expected?
Acidity – Does it make your mouth water like lemonade?
Tannin – That drying sensation on your gums? That’s tannin.
Alcohol – Does it feel warm going down?
Body – Is it light like skim milk, medium like 2%, or rich like whole?
And then, finally:
Finish – How long do the flavors linger? A great wine haunts you in the best way.
Step Five: Speak
A sommelier puts it all together into a story.
You don’t just say “red berries.” You say, “ripe raspberries kissed by a hint of clove, dancing on a silky backbone.”
Okay, maybe don’t say it like that if you’re out on a first date.
But notice. Feel. And if you’re into it…describe.
The more you taste, the more your vocabulary grows. Over time, your mind becomes a library of flavors. And you’ll start to understand that wine is a time capsule: sun, soil, weather, hands, all captured in liquid.
Tips for Getting Better
Taste in Flights – Try three Sauvignon Blancs side-by-side. One from New Zealand, one from California, one from France. Notice the differences. You might think you wouldn’t be able to tell, but you can!
Use a Wine Journal – It’s not nerdy; it’s smart. Note what you liked, what you didn’t, and why. Take photos of labels you like.
Blind Taste – Cover the labels and guess the grape. You’ll be surprised how much you learn.
Attend Tastings – Your local wine shop likely offers them. Go. Listen. Ask questions.
Smell Everything – Literally. Herbs, spices, fruits, florals. Develop your scent memory.
Take a Class – Even just one will open your mind and palate.
The Role of Glassware
Believe it or not, the shape of your glass can change everything.
Wider bowls allow more oxygen in…great for bold reds.
Narrow rims concentrate aromas…ideal for aromatic whites.
Flutes trap bubbles…perfect for sparkling wines. (Pro tip, most sommeliers ditch the flute and use something wider rimmed to enjoy the aromatics on that wine)
A sommelier doesn’t need fancy gear, but having the right tools enhances the experience.
(If you want to try my favorite starter set, here’s a great set of wine tasting glasses on Amazon. They’re elegant, versatile, and won’t break the bank.)
Food and Wine: A Love Story
Tasting wine solo is one thing. But pairing it with food? That’s where alchemy happens.
Acidic wines (like Sauvignon Blanc or Chianti) cut through richness…perfect with fatty foods.
Tannic reds (like Cabernet) crave protein…bring on the steak.
Sweet wines (like Riesling) are magic with spicy cuisine.
Sparkling wines go with everything. Yes, even fried chicken and fries (try potato chips!).
Check out this post on how wine is evolving in a post-climate-change world for thoughts on how warmer climates are changing acidity levels, and pairing strategies.
And don’t miss this piece on declining vineyard values, which might just make you savor your next glass a little more.
What Makes a Sommelier Different?
It’s not about better taste buds, it’s about paying attention.
Sommeliers train their palates the way musicians train their ears. It’s a craft, yes, but one you can absolutely learn. No fancy certificate required…just curiosity, humility, and a willingness to listen to what the wine has to say.
In the End, Taste With Heart
Let the wine talk. Let yourself be surprised. Let go of what you’re supposed to think and find out what you really feel.
Wine isn’t meant to intimidate. It’s meant to connect.
To history. To place. To each other.
So pour a glass tonight. Look at it. Swirl it. Smell it. Sip it. Close your eyes if you need to. And taste.
Really taste.
That’s what a sommelier would do.
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