Of course, we’re talking about wine-tasting as something you go out and do, whether it’s on a winery tour, at a friend’s house, or some catered event.

If attending at a winery, do take the time first to find out about the winery’s history. This might involve a tour of the place, with the summer help giving you a little walk-around and five-minute speech. Read the brochures. Studying the history of a place is part of appreciating the romance and magic of wine; you’ll always learn something new and fascinating.

In the actual tasting, progress through the wines in order from lightest to heaviest. In fact, whenever you’ll be sampling several wines in a row (or even when you’re serving them), follow the general rule:

* Young wines before mature ones.
* Light wines before heavy ones.
* Chilled wines before chambered wines.
* Low alcohol before high alcohol.
* Dry wines before sweet wines.

If you don’t know which is which, ask the winery staff, who will only be too happy to point them out. They will understand that part of the purpose of wine-tasting is to learn more about wine, so don’t be shy if you want to ask questions.

Between wines, it is customary to either rinse with water or nibble on a piece of bread or pastry to cleanse the palate. Some wineries or events will give you a small sample – almost a “shot” – and others will let you have a glass or two of one wine if you fancy it. Do try to restrain yourself! Several wines in a row can build up alcohol levels unexpectedly fast. Sip small amounts of each one, and by all means take your time.

Now you get to find out one of the mysteries of wine: why do they use those funny-shaped glasses? Well, when you get a new glass of wine, swirl it around gently just like you see the aristocrats do. Now hold the glass still. Watch the edge of the liquid as it stops moving; do you see little tendrils of wine clinging to the sides of the glass? Those are called “legs”, and the more legs a wine has clinging to the sides of the glass after you swirl it, the more alcohol it contains.

A second purpose to the swirling motion is that this allows the wine to “breathe”. So after it’s settled a little, inhale with your nose over the glass. About half of how a wine tastes is tied up with how it smells, and the aroma of wine is an intended part of the experience.

And you thought they were doing that just to look like sophisticated show-offs!

Now you’re ready for a taste. Sip a little less than a mouthful, and roll it around on your tongue. Hit every taste bud you have with it, even under your tongue. Let the vapors from it permeate your sinuses. Now swallow – don’t spit, as that’s only something that judges do and even then they’d rather swallow if they think they can get by. Let the aftertaste come to your palate. Now’s the time to voice your reaction: how was it? Don’t be shy about your opinion; every taster can tell the staff something new about their wine.

If you’re tasting several wines, take a break every now and then and stroll around. The property of most wineries is worth a walk just to soak up the scenery and atmosphere. If it’s a social occasion, all the more reason to pace yourself as you socialize. At a winery, there will usually be a time at the end of the tasting where they give you the opportunity to buy something. By all means, feel free to fall in love with a bottle or two and adopt it!

By the way, would you believe that there are people who do this for a living? There are people blessed with “perfect pitch” in tasting, who take courses and get a diploma and everything, and then wineries hire them to give their expert opinion about the wine. How’s that for the life?

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Wine glasses come in many shapes and sizes. The structure of the glass is designed to enhance the flavor and aroma of the wine so it is important to choose the right glass for the wine you are drinking. The shape of the glass determines several things: how much surface area is exposed to the air, how much wine can be swilled in the glass, how close your nose can get to the wine, and where the wine falls on your palate as you drink.

If you are drinking champagne for instance, it is proper to use a champagne flute. The champagne flute’s tall, narrow design forces our nose outside of the glass and causes the wine to fall further back on the palate as we tip our head back. In addition to keeping the wine carbonated, the narrow opening at the top of the glass minimizes the surface area that is exposed to the air and keeps the flavor clean and crisp. Since we want to slow oxidization in champagne, there is no need to have a wide bowl for swirling the wine around.

With white wines, a bit more reaction with the air is desirable so the glass is wider and shorter than a champagne flute. A white wine glass is designed to allow a moderate rate of oxidization, enough to release the bouquet of the wine while retaining its crispness. White wine glasses vary as much as the white wines themselves so it cannot be said that there is one standard. In some cases, like with a buttery chardonnay, a wider bowl that you can get your nose into is preferable and may not look like a white wine glass at all. Generally speaking, the crisper the wine is to be kept, that narrower the glass.

Finally, red wine glasses are generally the biggest, having wide bowls and large mouths. These glasses are designed so that a large surface area is exposed to the air and so that the wine can be swilled around to infuse more air while drinking. Some red wine glasses can be quite tall, forcing the wine to sit further down in the glass, keeping the aromas in the glass but the mouth is always wide enough to get your nose in there while taking a sip.

These are the three basic types of glasses and are representative of the spectrum. Between these glasses though there is every size, shape, and style imaginable, each enhancing their own varieties of wine.

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