By Maureen C. Petrosky

While it may seem silly to have instruction on how to taste something, wine tasting is often considered both a science and an art (and an adventure unlike any other your mouth has experienced). Wine is evaluated in more detail and depth than anything else that crosses our palate. With a little insider info, you too can become a connoisseur of the juice. Simply swirl, sniff and sip and you’re off to a great start.

Swirling

Wine is much more than just red or white. In fact, reds can range from ruby to deep purple and whites can display shades of green, gold and even brown. It is helpful to hold your glass against a white napkin or sheet of paper to fully see the color variations. Each hue tips you off to what taste lies ahead. With practice and plenty of sipping you’ll learn that Sauvignon Blanc from New Zealand often has that green tinge whereas, reds from the Rhone often sport shades of orange and brown.

You may think that swirling a glass of wine is just for show offs, but indeed there is merit to this method. Swirling is a big part of seeing what we are about to sip. By twirling that glass of wine you achieve two things. The first is that the wines movement around the glass leaves behind those very famous legs. If you see your wine sticking to the sides of your glass and slowly seeping back into the bowl you can bet that this wine is going to be very full- bodied, these thick legs also indicate higher alcohol and in the case of dessert wines, higher sugar content. If it looks like molasses then it probably will taste sweet like it too. On the other hand, if after a swirl the wine runs like water down the inside of your glass it will be light- bodied. The second benefit of swirling is the release of a wine’s aromas. Which brings us to sniffing.

Sniffing

Half the fun of wine tasting is identifying all of the fabulous perfumes that waft from the glass. That being said, don’t fret if all you smell at first is alcohol. Sniffing out all of those hints and nuances doesn’t usually come naturally. It takes lots and lots of practice.

First, think of fruits, herbs, and flowers. Try and associate the aromas with items in which you are already familiar. If you have never smelled a gooseberry, it makes perfect sense that you would not recognize it in a wine. Red wines usually smell of red fruits, like cherries or dark berries; whites usually smell like white or light colored fruits like apples or honeydew. If you can’t smell anything at first sniff, then sniff and sniff again.

Sipping

All of this swirling and sniffing has lead us to the grand finale, tasting. Take a sip and swallow. This initial swig introduces your palate to the juice. Then take another sip and try to describe your first impression. Maybe you think it’s sweet or maybe you think it reminds you of peach pie. Then take a third sip and pay attention to the body and finish. The body ranges from light to very full- bodied (think skim milk to heavy cream). And the finish is how long the effects of the wine linger. A very tannic Cabernet Sauvignon may make your mouth feel dry and puckered for a long time. Whereas a light- bodied white might disappear mere seconds after you swallow, leaving for a short, forgettable finish.

Wine tasting is something you can’t master in one sitting. Take baby steps -- or as I like to call them -- baby sips. If you pay attention, every swirl, sniff and sip has something to show you. Think of the lessons as party favors and have fun tasting your way through the world of wine.

Maureen C. Petrosky is author of The Wine Club: A Month-By-Month Guide to Learning About Wine With Friends.