Provisioning day. Twelve wines on the table and the chief stew asks which three you want on the summer list. Tasting is not about deciding what you like - it is about describing what is there, accurately enough that you can match it to a guest and a plate later.
Four steps, every time
Work through the same sequence for every glass and your notes become comparable. (This is a structured method taught in plain language for your own practice - it is not a reproduction of any awarding body's proprietary tasting system.)
1. Look
Tilt the glass against a white surface.
- Clarity: clear or hazy?
- Colour: whites - lemon, gold, amber. Reds - purple, ruby, garnet, tawny. Rose - pink, salmon, orange.
- Deeper, browner colours often mean a fuller style, more oak, or more age.
2. Smell
Swirl gently to release aroma, then a short sniff. Ask what family the smell belongs to:
| Family | Examples |
|---|---|
| Fruit | Citrus, apple, peach, tropical; red berry, black fruit |
| Floral / herbal | Blossom, grass, mint, pepper |
| Oak | Vanilla, toast, smoke, coconut, clove |
| Age | Honey, nuts, mushroom, leather, dried fruit |
3. Taste
Take a small sip; move it around the mouth. Judge these in order:
- Sweetness - dry, off-dry, medium, sweet.
- Acidity - does it make you salivate? Little = low, lots = high.
- Tannin (reds) - drying grip on gums and teeth.
- Body - light, medium or full weight.
- Alcohol - warmth at the back of the throat.
- Flavours - the same families as the nose.
- Finish - how long does it last after swallowing? Long is a good sign.
4. Conclude
Two questions only:
- What is it like? Summarise in one sentence: "Dry, light, high acidity, citrus and grass."
- What is it for? Aperitif, food (which food?), now or later, which guest.
Tasting well
- Spit when tasting a range. A clear head is the point.
- Reset with water and plain bread between wines.
- Taste in a neutral space: no perfume, no galley smells, good light.
- Write it down immediately. A tasting note you did not write is a tasting note you did not take.
- Describe, do not judge. "High acidity" is useful. "Nice" is not.
Onboard Notes
- Build a tasting log for every wine aboard: style in one line, serving temperature, two food matches. That log becomes your service script.
- Taste with the chef. A wine that sings with their actual cooking beats a wine that scored well on paper.
- Drink and taste responsibly: spit while working, never taste on an empty stomach, and know your yacht's alcohol policy for crew.