Wine tasting is a sensory experience that lets you appreciate the complexity of every bottle. Through a structured process, you can uncover its nuances and character. In our Relax & Wine experience we do exactly this: a guided tasting of Málaga wines before your massage.
Getting ready for a tasting at home
Setting and equipment
Creating the right setting is essential: a well-ventilated space, free of strong odours and with good lighting so you can observe the wine's colour and clarity. It helps to have large, clean tables, a jug of water to cleanse the palate between wines, and napkins or paper for taking notes.
The right glasses
Crystal glasses with a fine rim help you enjoy the wine more fully. Reds are usually served in wider glasses to encourage aeration, whites in narrower ones to keep them fresh. If you are tasting several wines, it is best to use different glasses so aromas and flavours do not blend together.
Which wines to choose to begin
For a first tasting, choose varieties that differ from one another: a fruity white (Verdejo or Sauvignon Blanc), a soft red (Merlot or young Tempranillo) and, if you like, a rosé to add some variety.
The three phases of a tasting
The visual phase
Colour offers clues about a wine's age and style: a young red is often a bright ruby, while an aged one is darker. Clarity points to quality (a clear, bright wine versus a cloudy one). When you gently swirl the glass, the "tears" that run down the sides suggest its density and alcohol content.
The aroma phase
Aromas fall into three groups: primary (fruity and floral), secondary (from fermentation) and tertiary (from ageing in the barrel). To capture them, bring your nose close to the glass and inhale gently; swirling the wine releases more complex aromas.
The taste phase
On the palate you assess the basic flavours (sweet, sour, salty and bitter), the texture and body (from light to rich) and the length of the finish. Let the wine linger in your mouth for a moment to appreciate all of its nuances.
Tips for learning to taste
- Compare whites and reds: whites tend to be fresher and fruitier; reds are more complex, with notes of red fruit, spice or wood.
- Keep a record of your tastings: jot down the name and vintage, your tasting notes and your preferences. It helps train your aroma and flavour memory.
- Taste blind: sampling without knowing the label or the price removes bias and allows for a more objective assessment.
Factors that shape perception
The setting and your mood matter: a calm space helps you concentrate. Ageing also plays a part—wines aged in oak barrels take on notes of vanilla and spice—as does the alcohol content: a high level gives more body but can mask delicate nuances, while a lower one makes it easier to pick up subtle aromas.
Common tasting mistakes
- Neglecting the setting (odours or noise that get in the way).
- Using the wrong glasses, which distort aromas and flavours.
- Tasting without a structured method, which leads to a superficial assessment.