Paul Gregutt
Wine adviser

Q. We’re very ignorant when it comes to wine tasting. We buy what we like, but have no idea why we like it! When we’ve gone to wine-tasting events, some people seem so sophisticated — swirling the wine, cleansing the palate — and others seem like they will drink anything. At restaurants, the waiter will open the wine and pour a small amount into a glass — even if the bottle is nothing fancy. We don’t know what to do other than sip it and announce it’s fine. We’d like a little more sophistication. Can you please give the most basic steps on how to taste a wine?
A. There are many ways to educate your palate, but above all you need to taste as many wines as possible, as often as possible, with someone guiding you, especially in the beginning. That someone can be a knowledgeable friend who collects wine, someone in the business (many retail wine shops offer free tastings) or a guest speaker at one of the many wine dinners and events that take place each week.
Ask questions as you taste with them. What do they taste? Not just a catalog of fruits, flowers, vegetables, etc. but components. Learn about the basic flavors that help to identify specific varietal grapes. Which fruits signify which grapes? How much acid and tannin keeps a wine in balance? Learn to differentiate the flavors of the grape from the flavors of the barrel. And learn to identify the basic wine flaws — especially musty, fruitless wines affected by a compound called TCA.
As a supplement to these tastings, I would suggest that you do a little reading. There are many introductory wine books that can outline the basics. A good one is “How To Taste” by Jancis Robinson (Simon & Schuster, $25).
As for the restaurant ritual, that is so you have the option of returning the wine if, in fact, it is tainted or cooked or spoiled in some way. Wine is not always in good condition, and there are also problems with natural corks that cannot be detected. If you are uncertain about it, ask your server to check the wine for you to be sure it is not corked.
Paul Gregutt, author of “Washington Wines and Wineries: The Essential Guide,” can be reached at wine@paulgregutt.com.