Set Up Tasting Flight and Glassware
30 minutesPour 2 oz samples in ISO tasting glasses; label blind if practicing identification skills.
Field context
This workflow is part of 3 niche fields
Complete guide for wine tasting fundamentals — step-by-step workflow, tools, checklist, and expert tips to get started.
Pour 2 oz samples in ISO tasting glasses; label blind if practicing identification skills.
Tilt glass over white surface; assess color depth, rim variation, and viscosity legs.
Score intensity, identify fruit/floral/earth notes, and evaluate acidity, tannin, and body.
Rate each wine on the 100-point grid; compare scores with tasting group for calibration.
Structure tasting notes across appearance, nose, palate, and overall quality scoring.
Calculate correct pour volume for tasting flights to ensure consistent sample sizes.
Verify each wine is served at optimal temperature before scoring aroma and palate.
Record tasting notes and build a personal flavor reference library over time.
Optimal temperatures by wine style.
| Style | Temperature (°C) | Notes |
|---|---|---|
| Light white | 7–10 | Chilled, not icy |
| Full white/oak | 10–13 | Slight chill |
| Light red | 14–16 | Cool room |
| Full red | 16–18 | Cellar temp |
Plain crackers and water reset the palate between wines — avoid flavored crackers.
Cover bottles in foil bags — removing label bias improves identification skill faster.
Spit when evaluating multiple wines — impairment begins well before you feel drunk.