Start tasting the wine by taking a larger sip of wine, and follow by several smaller sips in order to identify sweetness, intensity, flavours, tannin, acidity and alcohol.

Step 1 - Identify sweetness (e.g. dry, off-dry, medium, high)

Step 2 - Identify the flavour intensity (e.g. low, medium, high), follow by primary flavours by the type of fruits (e.g. black fruits, red fruits, green fruits, stone fruits, etc) and elaborate on the type of fruits (e.g. black fruits - blackberry, blackcurrant, black cherry, etc), and follow by the secondary/tertiary flavours (e.g. vanilla, oaky, leathery, earthy, etc).

Step 3 - Identify tannin (it is textural and dries our mouth palate), follow by acidity (it causes mouth watering sensation), and follow by alcohol (it causes burning effect at the back of our mouth).