It is, of course, a matter for professionals! However, after learning some ground rules, even non-professionals will be able to evaluate wine. Although they cannot make professional decisions, they will be able to decide whether the wine is worth drinking or not.

A wine-tasting glass has a high stem and oblong, oval shape. One third of the glass is filled with wine. When tasting, the temperature of the wine is crucial depending on this type: light dry white wine is tried at 12-14 ^oC; dry white wine at 14-16 ^oC; light red wines at 16-18 ^oC; and red wine at 17-20 ^oC. Prior to tasting, the wine should be warmed or cooled to the appropriate temperature.

Wine clearness, transparency and colours evaluated against a white background. A wine-tasting glass is held by the stem and not by the bowl. First, the glass is looked through at the widest part, then it is tipped forward and looked at from above. The wine evaluation starts with a color observation. The wine should be clear. The color level and intensity gives information about the wine's age and origin: young white wine is light yellow with green shade, after some time it becomes golden, and darker than that is the sign of age. Young red wine has intensive red colour, passing into purple red. Upon reaching an unacceptable age, wine becomes brown due to oxidized tannins. If wine lacks red sparkle it is already "dead".

Colour intensity indicates how ripe the grape was while pressing: The more intensive the colour, the better the taste of wine. If wine is cloudy, it means that it contains non-desirable colloidal substances.

The wine fragrance in the glass is inhaled gently to better perceive its bouquet. Concerning the wine age, apart from colour, it is possible to state it from taste as well. Young wines are quite astringent and harsh. After aging, wine becomes softer and more harmonic. Morning is the best time for wine tasting and it should never take place after a meal.