The last test the wine undergoes is tasting. A small quantity of wine is taken into the mouth and held there to allow the aromatic elements to flow over the tongue and through the mouth.

The taste buds on the tongue are sensitive to the four flavors - bitter, acid, sweet, salty.
The mouth is sensitive to the temperature, viscosity, carbon dioxide content and the astringency of the wine.
After holding the wine in the mouth, it is swallowed to measure its length.
The longer the wine's taste remains in the mouth, the finer the wine.

 A white or rosé wine is defined according to the balance between acidity and sweetness:
- too acidic, the wine is aggressive,
- not acidic enough, the wine is flat,
- too sweet, the wine is heavy,
- not sweet enough, the wine is dull.


 A good red wine is a balanced and harmonious combination of acidity, mellowness and tannin:
- too acidic, a nervy, thin-bodied wine
- too mellow, a heavy wine,
- too much tannin, a hard astringent wine,
- not acidic enough, a weak wine,
- not mellow enough, a wine that is too dry,
- not enough tannin, a shapeless wine without body.