After digesting wine literature, recommendations from critics and friends, it is time to decide for yourself whether you like the wine in question. Tasting is a way to assess a wine using your senses. It is a good way to broaden your knowledge and decide your personal style and taste. As with any hobby or skill, the more you taste, the better you become - whether done solo or with a group of friends.
Glassware
It is not necessary to rush out and buy the most expensive, hand-blown crystal glasses in different shapes and sizes. An ideal glass is tulip shaped with a bowl at the bottom leading to narrow tapering at the top. This allows the volatile aromas to be trapped at the top of the glass. A commonly used tasting glass is the ISO (International Standards Organisation) glass. It's small and reasonably priced. If you store your glasses in boxes, give them a good rinse before use; otherwise, wines can taste musty from the cardboard. Likewise, when washing, avoid using too much detergent, as this can leave a residue that affects the taste of the wine.
Temperature
The basic rule is to serve whites and roses chilled and reds at room temperature. White wines served too cold may smell neutral: the ideal is eight to 10 degrees Celsius. On the palate, the coldness will numb your taste buds. Likewise, if reds are served too warm, they will lose their volatile aromas and heighten the perception of alcohol. Serve reds at 15 to 18 degrees, and use an ice bucket if necessary.
Colour