For a connoisseur tasting requires same conditions as for professionals.

- the room bust be well lit, without any smell of perfume, tobacco, cooking or chimney fire.

- the tasting glass must be colorless so that the wine's color is visible and its body, in the shape of a tulip, must be separated from the bottom by a stem.
This arrangement saves the wine to warm up holding the glass by the stem and makes the glass rotation easier to speed up wine oxygenation and therefore to exhale its bouquet.

Tasting calls for eye, nose and mouth.

It is better to practice tasting to better buy your wine.

Among winegrower or cellarman tasting must be done in good conditions without doing it after a meal and/or after smoking.
To improve, a wine must be well made with a sufficient alcohol degree.

But you have to check above all that the
ine isn't too poor in acidity and tannins because those two components depend on a wine future.