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Use our wine tasting notes guide to the 5 S-steps for every wine list template and menu. This introduction and overview will help you find out how to make practical choices in the tasting processes, palate cleansing, and spitting/service for staff training and guest service.
Beyond perfecting wine tasting notes, programs of many wine varieties can benefit greatly from integrating technology, such as BinWise, which streamlines inventory management, digital wine list updates, and staff education.
Key Takeaways
Mastering wine tasting protocols is essential for restaurant staff and sommeliers to deliver exceptional service and efficient operations. Use the Five S’s—See, Swirl, Sniff, Sip, Savor—as a structured approach to evaluate wine’s appearance, aroma, flavor, and finish.
- Prioritize descriptions of color, aromas, acidity, tannins, and balance.
- Follow tasting etiquette by spitting out wines, preventing palate fatigue.
- Cleanse the palate between samples, and use small pours for multiple tastings.
- Recognize common wine faults, such as oxidation and cork taint, to ensure quality.
As you perfect your wine pairings, tastings, and offers, leverage technology like BinWise for streamlined inventory management, real-time wine list updates, and improved staff training, enhancing both guest experience and operational precision.
See: Visual Tasting Notes
Visually, you can assess wine by bringing it against a white background to show its youth or maturation. Deep tones can come from contact with barrels where paler wines may suggest aging processes using stainless steel or less alcohol levels.
Swirl: Aeration Tasting Notes
Swirl the wine gently to introduce oxygen and soften any tannins that will release some of its finer more volatile aromas. This should help assess the aromas, showing how the glass offers a full breadth of flavors.
Sniff: Aroma Wine Tasting
Divide aromas and scent sensation into categories based on their origin during growing (primary/fruit), making (secondary/production), or aging (tertiary/bottling) of the wine. Faults can be found in the smelling session of the tasting.
Sip: Palate-Tasting Notes
After a small sip, the wine should effectively coat the mouth. To assess its body, tannins, balance, and acidity, evaluate its effect on the mouth to reveal its structural notes. The best wines have a combination and harmony among these elements.
Savor: Wine Finishes
Estimate and sense how long flavors linger even without swallowing. Most flavors expand and evolve over 15 seconds. During tastings, you can encourage clients and staff to protect consistency and add focus to notes.
BinWise: Between Tasting Notes and Inventory Efficiency
BinWise fulfills needs for restaurant staff where tasting protocols meet operational requirements. As a system with BinWise, BinScan, and SproutQR, the software suite can help sommeliers and beverage directors overcome key challenges in the wine list management experience.
Scanning & Syncing
BinScan 2.0 speeds up wine bar inventories while cutting the errors of manual counting, giving more precision to measuring wine bottle labels and quantity. BinWise Pro offers cross-device syncing of inventory with updates that prevent customer complaint, supplier issues, and staff confusion.
Training & Technology
Using BinWise with digital QR menus expands sales with tasting notes, food pairs, and more information that can sell customers on new combinations, flavors, or cocktails. Reports that highlight the sale of popular wines and restocking trends will help declutter menus and show the benefit of seamless inventory management with great service.
People Often Ask about Wine Tasting Notes
Mastering wine tasting notes and using the right tools like BinWise can help transform staff expertise and operational processes.
As you prioritize structured tastings for wine types, fault finding, and bar tech integration—understand the most common needs for wine tasting notes and customer satisfaction needs. Regular tastings with data analytics and a well-priced wine program can be the product of a proud, knowledgeable, and adaptable staff.
What sizes can restaurant staff use for wine tastings and training?
Staff training on wine service is most effective with small tasting portions—typically 1 to 2 ounces per wine—to ensure clarity without overconsumption. For larger groups, 1-ounce pours and the use of spittoons are recommended.
To structure tastings, use the Five S’s framework:
- See the wine’s color and clarity
- Swirl to release aromas
- Sniff for primary like citrus
- Sip to evaluate body and balance
- Savor the finish for age-worthiness.
How do you describe aromas, flavors, and tasting notes for wine?
Describing wine aromas and flavors starts with a hierarchical approach and three levels of interest in the natural aromas or scent of the house wine being tasted:
- Primary: Name wine flavors coming from the grape itself, like its fruitiness (e.g., berry), floral nature (e.g., rose), or herbal (e.g., mint) notes when trying to describe the wine.
- Secondary: These aromas typically stem from winemaking processes like fermentation and aging—such as brioche, cheese, or cream.
- Tertiary: Third-level, more detailed descriptions of the wine’s taste or aromas include caramel or dried fruit from elements of the bottle aging or other development.
When describing flavors, pair adjectives with specific terms (e.g., “ripe blackberry” or “tart raspberry”) to convey intensity. Tasting sheets help capture observations around appearance, aroma, taste, and finish.
What wine flavor faults are found through structured wine tasting notes?
Recognizing wine faults is essential for quality control and a frequent task of wine tasting notes. If faults are suspected, compare bottles for consistency and consult suppliers about potential replacements.
Common issues include oxidation, which gives white wines a sherry-like sharpness and character. Cork taint (TCA), on the other hand, creates stiff, musty smells, adding earthy or barnyard aromas.
How can restaurant managers train staff on wine tasting notes?
To maximize staff education and wine picks, organize topics for wine tasting around themes such as grape regions or styles. Digital tools like BinWise’s SproutQR help sync tasting notes with real-time inventory, making insights more actionable.
During trainings and sessions invested for talent and customers to benefit from wine quality and experiences, you can structure the wine tasting and staff sessions in three phases:
- (1) visually assess color to infer type of wine and age;
- (2) analyze aromas to spot fermentation or aging signatures; and
- (3) taste for balance and finish.
Can technology for tasting notes, menus, and inventory change wine service?
Wine apps can significantly enhance quality service. BinWise offers an all-in-one platform combining inventory tracking, purchasing, and digital wine list management.
Features like BinScan 2.0 streamline barcode scanning for accurate, time-saving inventory counts. SproutQR allows teams to update wine menus instantly based on current stock, while built-in reporting tools reveal sales patterns and turnover rates. This integration empowers staff to recommend wines confidently and manage stock proactively.
