How to describe wine?

Describing wine can feel intimidating when you hear professionals rattling off terms like 'graphite', 'garrigue', or 'sous-bois'. But the good news is that wine description follows a simple three-step framework anyone can learn: look, smell, taste.

Start with your eyes. Hold the glass at a 45-degree angle against a white background. Note the colour — is it pale lemon, deep gold, light ruby, or inky purple? Colour gives clues about grape variety and age. A Pinot Noir is usually lighter than a Syrah, and a brick-orange rim on a red often means the wine has some years on it.

Next, bring the glass to your nose. Before swirling, take a gentle sniff — this is the 'first nose' and captures the most volatile aromas. Then swirl and sniff again for the 'second nose', which reveals deeper, more complex scents. Try to identify specific aromas: citrus fruits, red berries, flowers, spices, toast, earth. Do not worry about being 'right' — if a wine smells like green apple to you, that is a valid observation. The official ISVV aroma lexicon catalogues over 800 descriptors, so there is plenty of room for personal interpretation.

Finally, take a sip and let the wine coat your mouth. Notice the 'attack' (first impression), the 'mid-palate' (body, texture, balance of acidity, sweetness, tannin, and alcohol), and the 'finish' (how long the flavours linger after you swallow). Professionals measure finish in 'caudalies' — each caudalie equals one second of lingering flavour. A great wine can last 10-15 seconds; an ordinary one fades in 3-4.

The most useful tip: keep a tasting journal. Even a quick note on your phone — the wine name, vintage, and three words that describe it — builds your palate memory faster than anything else.