by 
Jillifish
ANSWERS: 3
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Hypothetically, if you were to order a bottle at a restaurant, it would be uncorked, and you would be poured the initial taste from the bottle. 1. A swift swirl of the wine around the glass will introduce air to it as well as providing a good look at the physical characteristics of the wine. Is it clear, blackberry in color...etc. 2. Now let your nose have some of the pleasure, take a good whiff of the bouquet, see if you can smell the different components and complexities, ie. Vanilla, oak, currant...etc. 3. Enjoy a small sip and run it over the entire surface of your tongue, front to back and side to side, how does the wine drop? Is its smooth going down, what types of flavors are you noticing, tannins, fruit flavors, etc.. There is no right way, try a few varietals to gauge what types you enjoy the most.
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The best tool to assist in characterizing wine is something called the wine aroma wheel, a copy of which can be found at: http://www.americanwinesociety.com/web/downloads/Wine%20Evaluation%20Chart.pdf The PDF file includes general guidelines on its use. Copies of the wheel are often available at wineries. Some of the terminology is a real treat. (Hmm, the link is improperly rendered here. Copy and paste the full URL in your browser.)
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People will typically examine a wine's aroma, color, and flavor. Take a look at the 5 steps to tasting wine....you will find a description and pictures of the 5 steps along with what you should be considering as you taste the wine: http://www.cheers2wine.com/wine-tasting.html
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