Wine tasting is, of course, the domain of professionals with academic knowledge and training. However, with a basic understanding of certain principles, any enthusiast can assess a wine. While amateurs may not offer professional conclusions, they can certainly determine whether a particular wine is worth finishing.

The unique archive of Georgia’s Institute of Viticulture and Enology contains rare books and brochures from the 19th and 20th centuries. Among them is a brochure detailing old wine-tasting techniques. Let’s take a look at how wine was evaluated a century ago.

A proper tasting glass should have a long stem and a narrow, oval bowl. It should be filled only one-third of the way. Wine temperature is crucial and depends on the type of wine being tasted:

• Light dry white wines: 12–14°C
• Full-bodied dry white wines: 14–16°C
• Light red wines: 16–18°C
• Full-bodied red wines: 17–20°C

Before tasting, wine should be cooled or warmed to the appropriate temperature several hours in advance.

Visual evaluation starts with checking the wine’s clarity and color against a white background. The glass is held by the stem (not the bowl), first observed from the side, then tilted forward and viewed from above. Tasting begins with an assessment of the wine’s color and clarity. A good wine should be clear and bright.

Color tone and intensity reveal information about the wine’s age and origin. A young white wine appears pale yellow with greenish hints. Over time, it turns golden and darker, indicating age. A young red wine has an intense ruby color with purplish hues, which fade to brown as the wine ages due to oxidized tannins. If a red wine lacks that signature red shine, it may be considered “dead.”

The intensity of color also indicates grape ripeness at harvest. The deeper the color, the richer the flavor. If a wine appears cloudy, it may contain undesirable colloidal substances.

Swirling the glass helps release volatile aromatic compounds. The aromas are then gently inhaled to experience the wine’s bouquet.

Wine age can also be determined by taste, in addition to color. Young wines often taste sharp and rough, while aged wines develop a smoother, more harmonious, and refined profile.

Morning is the best time for tasting, as sensory perception is heightened. Importantly, wine tasting should not occur after a meal.