How to Get Better at Wine Tasting: A Guide to Developing Your Palate

Most people think a “good palate” is something you’re born with. It’s not. Great tasters simply learn how to pay attention, taste consistently, and build a memory bank of flavors over time. The good news? Anyone can train their palate. You don’t need special senses, expensive bottles, or years of study. This guide will show you the easiest, most practical ways to get better at wine tasting. Let’s start building your palate.

What It Actually Means to Have a Good Palate

A good palate isn’t about:

• Being able to name 30 aromas

• Guessing a wine blind

• Sounding like a food critic

A good palate is simply pattern recognition. You taste something, you remember it, and you recognize it again later. That’s it. Wine tasting is a learned skill — just like playing piano or learning to cook.

1. Taste Wines Side-by-Side (The Fastest Way to Improve)

Side-by-side tasting is a game changer. A single wine on its own is hard to understand. Two wines next to each other? Night and day.

Why this works:

• Differences jump out immediately

• You learn contrast: acidity, tannins, body

• You gain clarity on what you prefer

Easy starter pairings:

• Pinot Noir: Oregon vs. California

• Sauvignon Blanc: New Zealand vs. France

• Cabernet Sauvignon: Washington vs. Napa

• Chardonnay: Unoaked vs. Oaked

Even beginners instantly start noticing things like:

• “This one is fruitier”

• “This one feels heavier”

• “This one is brighter and more refreshing”

That is palate training.

2. Taste the Same Grape From Different Regions

Same grape, different region = completely different wine.

Example:

Riesling

• Germany: crisp, floral, high acidity

• Australia: lime, punchy citrus, bone dry

• Washington: peachy, fruity, medium-body

You begin to understand:

• What climate does

• How soil affects flavor

• Why region matters

This is the foundation of wine knowledge — and the fastest way to expand your palate.

3. Pay Attention to Structure (Not Just Flavors)

Beginners obsess over “what does it taste like?” Sommeliers first pay attention to how it feels.

Focus on these structural elements:

• Acidity

  • Does your mouth water after you sip?

  • High acidity = crisp, fresh, lively.

• Tannins

  • Do your gums feel dry or grippy?

  • This is the “texture” of red wine.

• Body

  • How heavy does the wine feel?

  • Light → Medium → Full

• Sweetness

  • Most wines are dry, but a touch of sweetness is common in certain styles.

• Finish

  • How long does the flavor linger?

  • Longer = typically higher quality.

You don’t need to analyze deeply — just notice.

4. Revisit Wines on Day 2

This is a sommelier secret most beginners never try.

What happens on Day 2:

• Flavors soften

• Aromas open up

• Harsh tannins mellow

• Fruit becomes clearer

You’ll learn how wine evolves with oxygen — and you’ll better understand what’s happening in the glass. Great wines often get better on day two. Some fall apart quickly. Both teach you something.

5. Taste With Intention (Not Just While You’re Eating Dinner)

You don’t have to spend an hour analyzing, but intentional tasting makes you improve dramatically.

Try this:

• For the first sip, pause and really smell

• Take a slightly larger sip than usual

• Hold it for 2–3 seconds

• Identify one fruit and one non-fruit note

• Note acidity, body, tannin (if red)

• Then drink normally and enjoy

That’s it.
If you do this once per bottle, your palate grows extremely fast.

6. Practice Smelling Everyday Ingredients

You don’t have to sniff 50 vials from an aroma kit. Look around your kitchen.

Smell these regularly:

• Lemon

• Lime

• Apple

• Herbs (basil, thyme, mint)

• Vanilla

• Cinnamon

• Coffee beans

• Black pepper

This builds a library in your brain. When you taste wine, your brain asks: “Have I smelled this before?” The more you smell, the easier it becomes.

7. Common Mistakes Beginners Make

Avoid these and you’ll improve much faster:

• Trying to name too many aromas

• Drinking wine too cold or too warm

• Tasting after brushing teeth

• Only drinking one style of wine

• Relying only on what others taste

• Not writing anything down

This last one is huge.

8. Why Keeping a Tasting Journal Speeds Up Your Learning

When you write down what you tasted, even briefly, you’re forcing your brain to:

• Name what you noticed

• Remember the experience

• Compare future wines

• Identify patterns in what you enjoy

This is exactly how somms build their palate. A journal doesn’t need to be fancy. But the more consistent you are, the faster your palate grows.

With Somm Scribe, you can:

• Record aromas and flavors

• Track structure

• Add ratings

• Save photos

• Compare tastings over time

It’s effortless — and it accelerates learning.

Conclusion

Becoming better at wine tasting isn’t about being born with special senses — it’s about practice, curiosity, and paying attention. If you taste intentionally, try new styles, and jot down simple notes, your palate will grow faster than you think.

Ready to level up your wine journey? Start your free tasting journal today at Somm Scribe. Build your palate one sip at a time.