Pour the wine to taste up to the largest part of the glass (50 ml). Take hold of the glass by the base of its foot, between your thumb and your index finger.

Examine the meniscus and the colour tone by tipping the glass against a white surface.

Drive the air out of your lungs, lower your nose over the glass, breathe in lightly; try to determine what you have smelled in the choice of flavours. This is called the "first nose".

Give your glass a rounding movement in order to "free" the flavours and do the olfactory analyse a second time. This is the "second nose".

Taste, keep the mouthful in, and let a little bit of air come in your mouth so that the flavours can go up in the nasal fossae. This is what is called the retro-olfaction.

Try to determine more precisely the tastes experienced in the first phase of tasting and after 4 seconds in mouth. Evaluate the balance of the wine. Spit out and concentrate yourselves a little bit more still so that you can judge of the aromatic persistence of the wine in you mouth; this is your final impression.