Wine tasting is both an art and a journey through aromas, flavours and sensations. Whether you are a wine lover or visiting a winery for the first time, understanding how we taste wine can greatly enhance the enjoyment of every glass.

At Douloufakis Winery in Crete, visitors have the opportunity not only to taste wine, but also to discover the traditions, grape varieties and terroir that make Cretan wines unique.

The Three Stages of Wine Tasting and the Six S Method

Professional wine tasting follows three main stages: Visual Examination, Aromatic Examination and Taste Examination. The Six S method makes these stages easier to understand and apply in practice.

The Six S of Wine Tasting

The Six S connect directly with the three stages of wine tasting: Setup prepares the conditions, Seeing belongs to the visual examination, Swirling and Sniffing form the aromatic examination, while Slurping and Spitting complete the taste examination.

1. Setup — Tasting Preparation

A professional wine tasting begins with the right environment and preparation. Use a clear, tulip-shaped wine glass that allows aromas to concentrate and develop. Hold the glass by the stem to avoid warming the wine with your hand.

Assess the wine against a white background, such as a sheet of paper or a white tablecloth, to better observe its colour and clarity. Good lighting, preferably natural daylight or neutral white light, is essential for accurately evaluating the wine’s appearance.

A neutral environment free from strong odours, perfumes or food aromas will help ensure that the wine’s bouquet can be appreciated without interference.

2. Seeing — Visual Examination

Hold the glass against a white background and examine the intensity of colour, clarity, brightness and viscosity, often referred to as the “tears” or “legs” of the wine.

White wines can range from pale lemon to deep gold, while red wines range from vivid ruby to garnet and brick-red tones. Colour can offer clues about grape variety, climate, age and winemaking method.

3. Swirling & 4. Sniffing — Aromatic Examination

The aromas of a wine reveal much of its character. Gently swirl the glass to release aromatic compounds, then bring the glass close to your nose.

5. Slurping — Taste Examination

Take a small sip and let the wine move around the mouth. Professional tasters assess sweetness, acidity, tannins, alcohol, body, flavour intensity and finish.

The finish refers to how long the aromas and flavours remain after swallowing or spitting the wine. In general, the longer the finish, the higher the perceived quality of the wine.

6. Spitting — Professional Evaluation

Spitting is an important part of professional wine tasting. By tasting without swallowing, wine professionals can evaluate many wines in a single session while maintaining a clear palate and objective judgement.

Spitting also helps prevent the effects of alcohol from influencing sensory perception, allowing each wine to be assessed with accuracy and consistency.

The purpose of tasting is not consumption, but the careful evaluation of a wine’s aromas, flavours, structure and overall quality.

The Right Serving Temperature

A wine served too cold may hide its aromas, while a wine served too warm may make the alcohol feel unbalanced.

Common Mistakes Beginners Make

• Serving wine at the wrong temperature.
• Overfilling the glass.
• Rushing the tasting process.
• Focusing only on taste and not on aromas.
• Judging the wine immediately after opening the bottle.

Wine Tasting Is, Above All, Enjoyment

Although professional wine tasting is based on specific techniques, nothing can replace personal enjoyment. Preferences differ from person to person, and developing your own palate is part of the journey.

At Douloufakis Winery, we invite you to join a guided wine tasting and discover the aromas, flavours and stories hidden behind every bottle. Our experiences are designed for both beginners and experienced wine lovers, offering an authentic introduction to the world of Cretan wine, in the very place where it is born.