How to Taste Wine Like a Sommelier: The 5S Method for Beginners

Stop just drinking wine. Start experiencing it.

Here’s a secret that sommeliers won’t tell you: tasting wine like a pro isn’t about having a “gifted palate.” It’s about having a system.

The same glass of wine can taste completely different depending on how you approach it. Rush through it while scrolling your phone, and you’ll miss everything. Slow down and follow a simple method, and suddenly you’re picking up notes of cherry, leather, and tobacco that were invisible before.

Today, I’m sharing the 5S Method, the exact framework professionals use to evaluate wine. It takes about 60 seconds and transforms every glass into a learning experience.

Let’s dive in.

Why Bother Tasting “Properly”?

Fair question. Wine is meant to be enjoyed, not analyzed to death.

But here’s the thing: proper tasting is more enjoyable. You’ll:

• Actually remember wines you love (and avoid ones you don’t)
• Understand why some wines cost more than others
• Develop preferences beyond “I like red” or “I like white”
• Impress your friends at dinner (let’s be honest)
• Get more value from every bottle you buy

Think of it like the difference between hearing music and listening to music. Same input, completely different experience.

The 5S Method: Your Wine Tasting Framework

1. See

Before the wine touches your lips, it’s already telling you a story.

What to do: Hold your glass at a 45-degree angle against a white background (a napkin works perfectly). Look at the wine from above and from the side.

What to look for:

• Color depth: Is it pale or deeply saturated? Deeper color often indicates riper grapes, warmer climates, or longer aging.
• Color hue: For whites: pale straw, golden yellow, or amber? For reds: purple, ruby, garnet, or brick-brown?
• Clarity: Is it crystal clear or slightly hazy? Both can be intentional.
• Viscosity: Swirl the glass and watch the “legs” or “tears” run down. More pronounced legs often indicate higher alcohol or sugar content.

What it tells you:

A pale, almost water-white wine is probably young, light, and crisp. A deep garnet red with brick edges is likely aged, complex, and softer.

Pro tip: Color alone can often tell you if a white wine saw oak aging (more golden) or if a red wine is young (purple tints) versus mature (orange-brown edges).

2. Swirl

This isn’t just for show. There’s real science here.

What to do: Rest the base of your glass on the table and move it in small circles for about 5 to 10 seconds. This aerates the wine and releases aromatic compounds.

Why it matters: Wine contains hundreds of volatile compounds that carry aromas. Swirling increases the surface area exposed to air, releasing these compounds so you can actually smell them.

Technique tip: Keep the glass on the table until you’re comfortable. Airborne swirling looks elegant but leads to red wine on white shirts.

3. Sniff

Here’s where the magic happens. Most of what we perceive as “taste” is actually smell.

What to do: Immediately after swirling, bring the glass to your nose. Don’t be shy. Stick your nose right in there. Take short, sharp sniffs rather than one long inhale (your nose gets “tired” quickly).

What to look for:

Primary aromas (from the grape):

• Fruits: citrus, apple, berries, stone fruit, tropical
• Flowers: rose, violet, blossom
• Herbs: grass, bell pepper, mint

Secondary aromas (from winemaking):

• Yeast: bread, biscuit, brioche
• Oak: vanilla, toast, coconut, smoke
• Malolactic: butter, cream

Tertiary aromas (from aging):

• Developed: leather, tobacco, earth, mushroom
• Oxidative: nuts, caramel, honey

Don’t worry about being “right.” If you smell strawberries, you smell strawberries. Your associations are valid. The goal is building a vocabulary for what you’re experiencing.

Pro tip: If you’re struggling to identify anything, try sniffing with your mouth slightly open. It sounds weird, but it works.

4. Sip

Finally, the part you’ve been waiting for.

What to do: Take a medium sip, enough to coat your entire mouth. Let the wine sit on your tongue for a moment before swallowing. Some professionals even gently “chew” the wine or draw a little air through it (this looks silly but amplifies flavors).

What to evaluate:

Sweetness: Detected on the tip of your tongue. Is there residual sugar, or is it bone dry?

Acidity: That mouth-watering, salivating sensation. Makes your mouth feel fresh and lively. Think lemon juice.

Tannin (reds mainly): The drying, gripping sensation on your gums and tongue. Like over-steeped tea.

Body: How heavy does the wine feel? Skim milk (light), whole milk (medium), or cream (full)?

Alcohol: A warming sensation in your throat. Higher alcohol wines feel “hotter.”

Flavor: Does what you taste match what you smelled? Often you’ll pick up new notes.

Finish: How long do the flavors linger after swallowing? A long finish is generally desirable.

5. Savor (and Summarize)

This is the step most people skip, and it’s the most important for learning.

What to do: After swallowing, pause. Pay attention to how the flavors evolve and fade. Then, form an opinion.

Ask yourself:

• Did I enjoy this? (Simple but crucial)
• Was it balanced? (No single element dominated)
• Was it complex? (Multiple layers of flavor)
• Would I buy it again?
• What food would this pair with?

Write it down. This is the single most effective way to improve your palate. Even a quick note like “2024 Malbec, Argentina, dark fruit, smooth, liked it” is valuable.

In six months, you’ll have a personal wine journal that tells you exactly what you enjoy, and you’ll notice your notes getting more detailed and confident.

Putting It All Together

Let’s walk through a complete tasting:

The wine: A 2022 Sauvignon Blanc from New Zealand

See: Pale straw color with green tints, crystal clear, thin legs.

Swirl: Quick swirl to release aromas.

Sniff: Intense aromas of grapefruit, passion fruit, and fresh-cut grass. Very aromatic.

Sip: Bone dry, high acidity (mouth-watering), light body, flavors match the nose plus some minerality. Medium finish.

Savor: Refreshing, vibrant, uncomplicated but delicious. Would be perfect with goat cheese or seafood. Yes, I’d buy again.

Total time: About 60 seconds. But now you’ll remember this wine and understand why New Zealand Sauvignon Blanc tastes different from, say, a white Burgundy.

Common Mistakes Beginners Make

Drinking wine too cold: Over-chilled wine hides aromas and flavors. Whites should be cool, not ice-cold.

Overfilling the glass: A third full is ideal. You need room to swirl and space for aromas to collect.

Rushing: Speed-drinking wine is like fast-forwarding through a movie. You’ll miss everything.

Comparing to others: Your palate is yours. Don’t let anyone tell you what you “should” taste.

Not taking notes: Memory is unreliable. Your wine journal is your most valuable learning tool.

Practice Makes Progress

You don’t need expensive wine to practice tasting. In fact, I’d recommend the opposite: practice on everyday bottles. Compare a $10 Chardonnay to a $25 one. Taste the same varietal from different regions.

The more you taste with intention, the more your palate develops. It’s like learning a language: awkward at first, then suddenly natural.

Track Your Journey

The 5S Method gives you a framework. But the real magic happens when you track your tastings over time.

Sommo’s wine journal is designed exactly for this: quick, easy note-taking that helps you remember what you loved (and what you didn’t). Combined with AI-powered label scanning, you’ll build a personal wine database that makes every future bottle choice easier.