Academy - Module 7

Warehouse Asia Wine Tasting Technique Quiz

WAREHOUSE

Module 7

Wine Tasting Technique

Learning Outcome

After this chapter, you will be able to know the key principles and practices involved in wine tasting technique.

Follow a systematic approach to tasting wine
Prepare suitable tasting conditions
Use common wine tasting technical terms
Practice the tasting sequence in offline training

The Tasting Flow

A professional tasting follows a simple order: look, swirl, smell, then taste.

Look

Color and Clarity

Observe the wine's appearance, including its color and clarity, before moving into aroma or taste.

Swirl

Release Aromas

Gently swirl the glass to aerate the wine and help aroma notes become easier to detect.

Smell

Nose the Wine

Bring your nose close to the rim and take a focused sniff to identify aroma characteristics.

Sip

Taste and Finish

Roll the wine around your mouth to assess sweetness, acidity, tannin, alcohol, body, flavour, and finish.

Systematic Approach

Move through the tasting grid from top to bottom so every wine is assessed in the same order.

Stage	Focus	What to Check
Appearance	Colour	White, red, and rose wines show different colour ranges and clarity.
Nose	Aroma characteristics	Examples include fruit, oak, and other aroma notes detected on the nose.
Palate	Structural characteristics	Assess sweetness, acidity, tannin, alcohol, and body.
Palate	Flavour characteristics	Confirm whether the flavours match or differ from the aromas detected on the nose.

Need to follow the order above, from the top to the bottom.

Tasting Condition

Good tasting conditions help you notice aromas, flavours, and structure more clearly.

Tasting Environment

Use good lighting so colour and clarity are easier to observe.
Avoid strong odours that can interfere with aroma detection.
Prepare spittoons for professional tasting and moderation.
Leave enough space for glasses and tasting notes.

Preparing Yourself

Keep a clean palate with fresh water available.
Do not wear strong perfumes before tasting.
Use clean, suitable glassware for every sample.
Fill glasses correctly so the wine can be swirled and smelled.

Technical Terms

These terms make tasting notes clearer and easier to discuss professionally.

Aroma

Aroma Characteristics

Aroma describes the wine's smell. At entry level, it is enough to identify familiar notes such as fruit or oak.

Flavour

Flavour Characteristics

Flavours on the palate should be compared with aromas detected on the nose.

Sweetness

Sugar Level

Sweetness is the taste of sugar in the wine. A dry wine has no sugar, or only a tiny detectable amount.

Acidity

Freshness

Acidity gives the wine a fresh sensation and can make your mouth water.

Tannin

Dry Texture

Tannin is important in red wine and can cause a dry sensation on the gums and cheeks.

Alcohol

Warming Sensation

Alcohol contributes to the body of a wine. High levels can create a warming sensation.

Body

Overall Impression

Body is the overall feeling of the wine in the mouth, created by structural components such as sugar, acidity, tannin, and alcohol.

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