There is a gentle rhythm to a good wine tasting. Nothing showy, nothing hurried. Just a sense that things unfold in the right order. At its best, wine tasting isn’t about technique for technique’s sake; it’s about understanding what’s in your glass and giving it the attention it deserves.
We’ve put together this guide with that spirit in mind, shaped by years of tasting and more than a little borrowed wisdom from Jancis Robinson.
Follow the Flow
At most tastings, the route through the room is quietly suggested rather than announced. Champagne first, then whites, finishing with reds before moving onto sweets if there are any on show. It may feel instinctive, but there is a good reason behind it.
Lighter, more delicate wines are easily overshadowed if tasted too late. Once the palate adjusts to weight, alcohol and tannin, subtlety can slip by unnoticed. Jancis Robinson has long championed this progression for exactly that reason.
We recommend starting with Champagne, moving gently through the whites and saving the reds for last. By the time you reach them, your palate is ready for depth, structure and length.
Read the Wine Stories
Wine rarely shows its full character without context. Knowing where it comes from, who made it and why it tastes the way it does often changes how it’s experienced in the glass.
At our tastings, you’ll find discreet cards alongside each wine. A few lines about the producer, the vineyard or the vintage can bring a wine into focus. Something that first appears restrained often reveals far more once you understand what shaped it.
Wine, as Robinson often reminds us, is an agricultural product before it is a luxury one. Soil, climate and human experience all leave their mark. Taking a moment to read the story behind the glass rarely distracts from the tasting. More often, it sharpens it.
Look, Smell & Sip
Order matters. We suggest looking first, then smelling, then smelling again before you sip.
Hold the glass against a light background and notice the colour and clarity. These small details can hint at age, grape variety and style. Then bring the glass to your nose.
As Jancis Robinson puts it, smell is all-important in wine tasting, much of what we think of as flavour is found there.
A small note of etiquette: arrive fragrance-light, hold the glass by the stem so hand warmth doesn’t interfere, and pour no more than a quarter glass. A gentle swirl will release the aromas and allow the wine to speak.
Then sip. Let the wine move across your palate. Notice the acidity, texture and finish. There is no rush.
Be Present
There is no correct answer waiting at the end of a tasting. Your response matters. Robinson is clear on this point: expertise should guide, not intimidate.
Ask questions. At our tastings, Caroline Brange, a trained sommelier and founder of Ealing Wine Cellars, will be on hand to share insights and answer questions as they arise. You’ll also receive a booklet on arrival, giving you space to note what you enjoyed and why.
Often, the best part comes after the formal tasting: conversations about favourites, surprises and personal preferences. Wine is, after all, meant to be enjoyed. The discussion around it is where a tasting truly comes alive.
If you’d like to experience a tasting as we host it, join us on 3rd June at the Ealing Cross Building for an Ealing Wine Cellars wine tasting. Tickets are £25, redeemable against a wine order placed on the night. To book, click here.