Taste deliberately. Record what you experience. Build your wine memory one bottle at a time.
Record what you know about the wine.
Use a white background and tilt the glass.
Smell before swirling. Then swirl and smell again. Work broad → specific.
Take a small sip and move the wine around your mouth. Focus on structure before flavour.
Your pocket sommelier reference.
White: Lemon-green → Lemon → Gold → Amber → Brown
Red: Purple → Ruby → Garnet → Tawny → Brown
Rosé: Pink → Salmon → Orange
Smell first without swirling. Then swirl gently and smell again. Start broad: fruit, floral, herbal, spice, oak, earth. Only then become specific.
Acidity creates freshness and makes your mouth water. Pay attention to salivation after swallowing or spitting.
Tannin creates a drying or gripping sensation on your gums, tongue and cheeks. It is especially important in red wine.
Body is the overall weight and texture of wine. Think of the difference between skim milk, whole milk and cream.
Acidic food generally needs an equally acidic wine. Sweet wine should generally be at least as sweet as the dessert. Salt can soften the perception of tannin. High alcohol can intensify spicy heat.
Taste first. Write your observations. Only afterward research the wine. Never let someone else's tasting notes tell you what you should smell.