he first impression of a wine is its appearance to the eye:
Color
Clarity
Fluidity
Effervescence (for sparkling wines)
It is sometimes said that the eyes are not as important for judging a wine's quality as are the nose or the mouth. But an expert can tell by looking at a wine if it is basically sound - that is, clear, bright and free of sediment - or if it has defects that will be confirmed by smelling and tasting.
Color
After noting the primary color - red, white, or rose - points to be considered are the tone, the intensity and the hues within each color category. This is done by filling up a tulip shaped tasting glass until about a third full and holding it by the stem against a white background - a tablecloth or piece of paper. The glass is then tilted so that the wine extends from the depth of the bowl to a thin rim near the top. This brings the various shadings of color into full evidence.
Texts adapted from materials written by Fabrizio Pedrolli, of the Associazione Italiana Someliers, and Burton Anderson. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).
he first impression of a wine is its appearance to the eye: