Visitor Guide
How to taste wine
Six steps to discovering what's in your glass.
Before you even open the bottle, set yourself up for success. Avoid wearing strong fragrances — perfume and cologne can overwhelm delicate wine aromas. If you have time, spend a few minutes smelling fresh herbs and spices in the kitchen. This warms up your olfactory memory and makes it easier to identify aromas later.
Tip
Keep a notebook handy. Your own words matter more than textbook terms — if a wine smells like your grandmother's garden, write that down.
Fill the glass only to the widest point — roughly a quarter full. This leaves room for the aromas to gather in the bowl above the wine. The shape of your glass matters too: a wider bowl captures more aroma for reds, while a narrower tulip shape concentrates the delicate bouquet of whites.
Tip
Hold the glass by the stem, not the bowl. Your hand's warmth changes the wine's temperature and your fingerprints obscure the colour.
Tilt the glass at a slight angle against something white — a napkin or tablecloth works perfectly. Notice the depth and hue of the colour. Is a white wine pale straw, golden, or almost amber? Is a red wine bright ruby, deep garnet, or brick-edged? The colour tells a story: younger whites tend to be paler, while older reds fade from purple toward brown at the rim.
Tip
Give the glass a gentle swirl and watch how the wine clings to the sides. Slow, thick 'legs' suggest higher alcohol or residual sugar.
Bring the glass to your nose and inhale gently at first, then more deeply. Try to separate what you smell into layers. The first impression might be fruit — citrus, stone fruit, berries, or tropical notes. Behind that you might find secondary aromas like vanilla, toast, or butter from oak ageing. Earthy notes like mushroom, leather, or wet stone often emerge last.
Tip
If you struggle to identify aromas, try smelling with one nostril at a time — each picks up slightly different things. Come back to the glass after a minute; aromas evolve with air exposure.
Take a small sip and let the wine coat your entire mouth. Notice how it feels — is it light and crisp or full and velvety? The texture matters as much as the flavour. Pay attention to the journey: the initial taste when it hits your tongue, how it develops in the middle, and what lingers after you swallow. That lingering sensation is called the finish — great wines have a long, evolving one.
Tip
Try gently drawing a small breath of air through the wine in your mouth (like a quiet slurp). This aerates the wine and amplifies the flavours. Professional tasters do this at every tasting.
This is the most rewarding step. Take a moment to think about the complete experience. What stood out? Did the wine remind you of a place, a season, or a meal? Compare notes with your companions — everyone perceives wine differently, and hearing others' impressions often reveals something you missed. Now is also the time to read the label and learn about the producer, the region, and the grape varieties.
Tip
Over time, you will start recognising patterns — the smoky signature of Stellenbosch Cabernet, the tropical lift of a Darling Sauvignon Blanc, the spice of a Swartland Shiraz. This is the beginning of your personal wine map.
Ready to put it into practice?
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