Wine tasting

A little guide to wine tasting

Wine tasting is an exercise that all wine professionals do, whether they are winemakers, technicians, oenologists, sommeliers or merchants. And they do it at all the stages of the life of a wine.
How fascinating is it to listen to a winemaker describing the sensations he is discovering in a glass of wine?

Come and share this special moment: discover and taste wines directly with us, at La Cave La Comtadine!

There are generally three steps to wine tasting :
-  appearance
-  aroma 
-  taste


In a glass, observe the wine on a white background and look at its colour, its « robe ». The intensity of the colour gives you an idea on the richness of the wine: a light robe will give you a light wine whereas an intense robe will give you a rich wine... The shade of the colour is a good indicator on the degree of evolution of the wine.
Clarity: the presence of a few particles floating in the wine can be troublesome in the mouth while tasting.
Fluidity or “leg”: observed by swirling the wine in the glass. The “tears” are streaks that are left on the inside of the glass and which look like « legs ». The thicker they are, the more the wine is unctuous and rich in alcohol.


Sniff the wine in the glass and distinguish up to 700 good or bad aromas.
1st step: lean over towards the glass on the table so you can note the intensity and the general character of the wine.
2nd step: swirl the glass with the tip of your fingers and then bring it up to your nose to reveal the aromas in the following 6 areas: floral, fruity, spicy, vegetable, animal, empyreumatic (aromas of coffee roasting...)


Discover the wine with the taste buds of your tongue, your palate, your gums and your cheeks, studying what is called the “balance” of the wine. The gustative sensations: they give indications on the acidity, the saltiness, the sweetness and the bitterness of the wine.
The tactile sensations: they give indications on the texture of the wine, which means how fluid it is, how smooth or round. It is the contact of the wine with the mucous membranes of the mouth that allows you to analyse it.
The thermal sensations: they give indications on the real temperature (hot or cold) of the wine, but also on the temperature sensation - an excess of alcohol will leave a sensation of burning on the tongue.