Instructions: The world of wine tasting is both a fine place for casual fun amoung amateurs and a serious professional business. As in any professional craft, such as cooking or a sport, specialized language abounds. Bear in mind that to have a good time and to learn more about wines you do not need an experts vocabulary.

See the "Wine Glossary" for more information.

We recommend that you keep your sense of humor handy so youll be ready to debunk or dismiss any so-called wine experts who cant (or wont...)

discuss their subject in laymens terms. If you say a wine youve just tasted has "a long-lasting aroma" and a wine expert says its "long in the nose" or has a "profound bouquet," youre in the same ballpark. And the expert is really not being any clearer about what is, after all, a judgement call.

The Art of Tasting
Four Ss and a P

Sight: Hold the glass up and consider the color. Red wines, for example, dont look the same. Pinot Noir can be a soft shade of stawberry, while zinfandel is often as dense as blackberry jam.

Swirl: Theres a good reason wineries pour only a small amount - aside from the fear of going broke, that is. You cant swirl a full glass without making a puddle. Lightly swirl the glass for a moment and youll be surprised how the wine changes. When infused with air, wine releases its aroma.

Sniff: Take a whiff. Your nose is a key player in the wine tasting. First, ask yourself is the aroma pleasant or not? Some wines have very subtle bouquets, while others will rush your nostrils like linebackers. One is not necessarily better than the other. Wines have characteristic smells.

Sauvignon Blanc, for example, may smell like freshly mown grass.

Sip: Dont take a big gulp. Swish it around your mouth, adding more air and exposing all your taste buds. Is it sweet or dry? Bitter or sour? A cabernet sauvignon, for example, might make you pucker. Those are the tannins, which help the wine age. Try to sort out the sensations on your tongue. Chardonnay may have an almost buttery taste and pinot noir may taste lightly of cherry, with a lingering sikly sensation.

Pour: We couldnt think of another S-word. Expert tasters always Spit - if they didnt, theyd be passed out on the floor. You dont need to do that, but we would encourage you to only take a sip or two and then pour out the rest. Tasting rooms dont mind at all; in fact, the provide special buckets for this purpose.

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