TASTING GUIDE

The color of wine: understanding the “robe” of wine:

The word “robe” refers to the color of the wine. It’s not only a matter of appearance—the robe provides valuable information about the wine’s age, grape variety, and even its texture.

For white wines, the clearer and more transparent the robe, the younger the wine. When it turns toward orange, it indicates a more mature wine, sometimes sweet or syrupy. For red wines, the shade evolves from deep violet in youth to brown as it ages.

Color can also reveal the wine’s structure. If the wine clings to the sides of the glass, it is said to be “fat,” meaning round and smooth. Conversely, a wine that slides easily is lively and light, showing more acidity.

Finally, the grape variety plays an essential role. The color mainly depends on the grape’s skin—the darker it is, the deeper the robe will appear.

However, many factors such as winemaking methods, maceration time, and aging can also influence the wine’s color.

The nose of wine: the art of smelling:

The “nose” stage allows you to discover the aromas of wine. It takes place in two distinct steps.

The first nose consists of smelling the wine as it is, without swirling it. This first impression often gives clues about its condition. If an unpleasant smell appears, reminiscent of damp cardboard or cork, the bottle may be corked. If, on the other hand, you smell nothing, that’s not a flaw—it simply means the wine needs to be aerated to release its aromas.

Next comes the second nose. At this point, you gently swirl the wine in the glass to bring it into contact with air. This aeration awakens the scents and reveals all the wine’s complexity. A good method is to place the glass on the table and rotate it slowly for better stability.

After this step, smell again. If you can’t identify specific aromas, start by asking yourself whether the smell is pleasant or not. Then try to define the aroma family: does it evoke a fruit, a fresh herb, a smoky or saline note?

Smelling the wine is already the first step toward understanding it. Each nose tells a different story depending on the grape variety, the terroir, and the winemaker’s work.

The gustatory examination: the mouth of the wine:

Tasting in the mouth takes place in three stages. It allows you to understand how the wine behaves on the palate and to appreciate its richness.

The first stage is the attack. This is the moment when the wine comes into contact with the tongue. The taste buds detect four flavors: acidic, sweet, salty, and bitter. These sensations mix during tasting. Saltiness enhances bitterness, while sweetness dominates saltiness, softens acidity, and delays the appearance of bitterness.

Next comes the mid-palate. You keep a sip of wine and gently swirl it around, almost as if chewing it. This helps to perceive all the flavors and determine which one dominates. It is also the moment to assess the texture of the wine: is it light, round, velvety, or more powerful?

Finally, the finish corresponds to the last impression left by the wine. Some wines fade quickly, while others linger for a long time on the palate. The longer this sensation lasts, the more the wine is considered complex and of high quality.

Tasting wine in the mouth is therefore about learning to listen to your sensations: the first impression, the texture at the center of the mouth, and the trace it leaves afterward.

To conclude:

At the end of a tasting, the essential question to ask yourself is simple: Did I like this wine?

Wine appreciation remains entirely subjective. It depends on your tastes, your experience, and even your memories. There is no right or wrong answer: every impression is valid.

By following the different tasting steps, let your impressions guide you.

Express what you feel, without fear of being wrong. Wine is felt as much as it is tasted.

Behind every bottle, there is the work and passion of a winemaker.

By tasting it with care and sincerity, you pay homage to his expertise.

Remember one golden rule: enjoy the moment and the wine.