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According to Smith, wine tasting by its very nature is an act of moderation.
"People who are drinking for the taste, for the experience of testing wine, are not drinking for the effect. Most wine makers, like connoisseurs, are moderate drinkers. They would go to pieces in a hurry if they weren't."
All wines are judged on their appearance, odor and taste.
The foremost requisite of appearance is clarity. Then the tester should look for brilliance, hue and density of color.
To evaluate the odor, the tester should sniff forcefully two or three times. The properties to be scrutinized are the aroma, or the characteristic perfume of the grape, and the bouquet, the mixture of scents emitted when the bottle is first opened.
To taste, one takes a sip, pulls it to the back of the mouth and rolls it around on the tongue. This has been found to be the most effective way to ascertain the relative sweetness, sourness or acidity and the bitterness, the astringent taste produced by the presence of tannin.
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