This is the first contact with the wine. The colour of the wine reveals several signs such as its shade, intensity, brightness, clearness and transparency.

In addition, the small waves that form shapes on the wall of the glass (caused by rotating movements) are signs of the right alcohol content.

This is the final stage of wine tasting. A small amount is placed in the mouth, and a trickle of air is drawn in to allow diffusion across the mouth.

The wine then warms, releasing new flavours which are magnified by the nose.

The tongue is detects four basic tastes (bitter, sour, sweet and salty). The nose amplifies the bouquet and allows better appreciation of the wine.

It is in the mouth that the balance and harmony of the wine are revealed. If any unusual tastes are detected when the wine is sipped, the wine should not be purchased.

The wine is then swallowed, which then makes it possible to measure its aromatic quality, called "la longueur en bouche” (the aftertaste).

Lingering on the palate is a sure sign of a quality wine. It is mainly this aftertaste that is used to rank the wines, from the lowest quality to the finest wine.