How to Drink Wine Like a Connoisseur

Drinking wine with confidence does not require an encyclopaedic knowledge of vintages, regions or grape varieties. Nor does it mean performing an elaborate tasting ritual every time a bottle is opened.

A genuine wine connoisseur pays attention. They notice the temperature, aroma, texture and balance of the wine, while also understanding that enjoyment remains the point of the experience.

Good wine etiquette is therefore less about appearing knowledgeable and more about giving the wine a fair opportunity to express itself. From holding the stem to leaving enough room in the glass, several small habits can improve both the tasting experience and the way you share wine with others.

Here is how to approach a glass with greater understanding, without turning the occasion into a performance.

Hold the Wine Glass by the Stem

One of the simplest signs of considered wine drinking is holding a stemmed glass by its stem rather than wrapping your hand around the bowl.

Your hands naturally produce heat. When you hold the bowl for an extended period, that heat transfers to the wine and may gradually raise its temperature. This is particularly noticeable with chilled wines, including Sauvignon Blanc, Chenin Blanc, White Pinotage, rosé and Méthode Cap Classique.

Serving temperature has a direct influence on how wine smells and tastes. If a white wine becomes too warm, it may lose some of its crispness and feel heavier on the palate. A sparkling wine may also appear less refreshing as it warms, while its bubbles can become less persistent.

Holding the stem offers a few additional advantages:

• It helps the wine remain closer to its intended serving temperature.
• It prevents fingerprints from covering the bowl.
• It makes it easier to observe the wine’s colour and clarity.
• It gives you better control when gently swirling the glass.

If a wine is served in a stemless glass, holding the bowl is unavoidable. There is no need to treat this as a serious breach of etiquette. Simply avoid cupping the glass for long periods, especially when drinking chilled wine.

MCC is Not Champagne

The words Champagne, sparkling wine and Méthode Cap Classique are sometimes used interchangeably, but they do not mean exactly the same thing.

Champagne is a protected regional name. It refers to sparkling wine produced in the Champagne region of France according to the region’s regulated production methods. A sparkling wine made elsewhere does not become Champagne simply because it has bubbles or follows the same traditional production method.

In South Africa, premium sparkling wine made according to the traditional bottle-fermentation method is known as Méthode Cap Classique, commonly shortened to MCC or Cap Classique.

During this process, the wine undergoes a second fermentation inside the bottle. The extended contact between the wine and its lees can contribute fine bubbles, a creamy texture and more complex flavours.

Dekkersvlei’s Méthode Cap Classique Brut Rosé 2022, for example, is made from Pinot Noir and Pinotage. It presents fine bubbles alongside fresh apple, white peach, citrus, red berry and stone-fruit characteristics.

Calling South African MCC “Champagne” may be familiar in casual conversation, but using its correct name recognises both the French region and the quality of South Africa’s own winemaking tradition.

A simple rule to remember is:

Champagne comes from Champagne. South African traditional-method sparkling wine is Cap Classique.

Should You Put Ice in Wine?

Few wine questions divide a table quite as quickly as whether ice belongs in the glass. The honest answer is that there are reasonable arguments on both sides.

The argument against ice

Adding ice changes the wine. As the cube melts, it introduces water, diluting the alcohol, acidity, aroma, flavour and texture intended by the winemaker.

Ice can also make wine excessively cold. When this happens, aromas become less noticeable and the palate may struggle to identify the wine’s finer characteristics. A layered wine may temporarily appear simple or muted.

If you are tasting a wine for the first time, evaluating a premium bottle or trying to understand its intended character, it is generally better to drink it without ice. Chill the bottle beforehand or place it in an ice bucket for a short period instead.

Reusable chilling stones or frozen grapes are sometimes suggested as alternatives. These may cool the drink without diluting it, although they can still lower the temperature enough to suppress aromas.

The argument for ice

Wine is also meant to be enjoyed. On a hot South African afternoon, a cube of ice in a casual glass of white wine or rosé may make the drink more refreshing. Some people also prefer a lighter, more diluted serve, particularly during relaxed outdoor occasions.

Adding ice is therefore not inherently “wrong”. It simply changes the experience.

If the choice is between enjoying the wine with ice and not enjoying it at all, personal preference deserves a place at the table. The important distinction is context. Ice may suit a casual poolside glass, but it would be less appropriate during a structured tasting where the objective is to assess the wine accurately.

Before reaching for ice, try these alternatives:

• Chill the bottle to a suitable temperature before serving.
• Keep it in a cooler or ice bucket between pours.
• Pour smaller servings so the wine does not warm in the glass.
• Use a chilled glass, provided it has not been stored with strong food odours.

A connoisseur understands the technical argument against ice, but also knows when personal enjoyment matters more than ceremony.

Swirl the Wine Gently

Swirling exposes more of the wine to oxygen and encourages aromatic compounds to rise from the liquid. This can make it easier to detect fruit, floral, spice, oak and savoury notes.

A gentle swirl is enough. Large, fast or repeated circles do not extract secret flavours that a smaller movement would miss. Excessive swirling can appear theatrical, disturb others at the table and send wine over the rim of the glass.

For better control, keep the base of the glass on the table and move it in a few small circles. Once comfortable with the movement, you can swirl while holding the stem.

Not every wine needs the same amount of air. A young, structured red may open gradually with swirling, while an older or more delicate wine may need a gentler approach. Sparkling wine should not be vigorously swirled, as doing so encourages the carbon dioxide to escape more quickly.

Swirl once or twice, pause and smell. The purpose is to discover the wine, not to keep it moving throughout the conversation.

Remove the Foil Before Opening the Wine (Best Practice)

Opening a bottle properly is part of good wine service. The foil capsule should be removed neatly before the cork is extracted, as torn pieces of foil can remain around the neck and fall into the glass while pouring.

Use the small knife on a waiter’s corkscrew to cut the foil just below the lower lip of the bottle. Cutting beneath the lip creates a clean pouring surface and prevents the wine from touching the foil as it leaves the bottle. Remove the top section of the capsule completely and wipe the exposed neck with a clean cloth.

Position the corkscrew in the centre of the cork and twist it down steadily, taking care not to pierce all the way through. Pull the cork out slowly and with control. A loud pop is unnecessary when opening still wine and can cause the cork to break.

Once the cork has been removed, check the mouth of the bottle for cork crumbs or pieces of foil. Wipe the neck once more before pouring the first glass. If any debris does enter the wine, do not serve around it; remove it or decant the wine into a clean vessel.

For Cap Classique, remove the foil and loosen the wire cage while keeping your thumb firmly over the cork. Hold the bottle at approximately a 45-degree angle, grip the cork and turn the bottle slowly (not the cork) until the pressure releases. This provides better control and prevents the cork from launching across the room.

Understand Standard and Premium Wine

The distinction between standard and premium wine is more nuanced than comparing two price tags.

A higher price does not automatically guarantee that you will prefer the wine. Equally, an affordable bottle should not be dismissed as inferior simply because it was made for everyday drinking.

Premium wine may reflect factors such as:

• Fruit from carefully selected vineyards or individual blocks
• Lower vineyard yields
• Hand harvesting and selective grape sorting
• Older or more established vines
• Longer maturation
• Oak barrel ageing
• Traditional bottle fermentation
• Limited production
• Strong vintage or regional expression
• Greater concentration, balance or ageing potential

Standard or entry-level wines are often produced to be accessible, consistent and ready to drink. They can offer excellent value and may be deliberately made in a fresh, uncomplicated style.

Premium wines frequently reveal more layers as they spend time in the glass. They may also have greater length, meaning their flavours continue after the wine has been swallowed. Balance remains more important than sheer intensity: the fruit, acidity, alcohol, tannin and oak should feel integrated rather than competing for attention.

Knowing the difference helps you choose wine according to the occasion. An easy-drinking bottle may be ideal for a relaxed lunch, while a more complex wine may reward slower drinking alongside a carefully chosen meal.

Use Glassware That Suits the Wine

You do not need a cupboard filled with highly specialised glasses. However, glass shape can influence the way wine reaches your nose and palate.

A suitable wine glass should generally have:

• A clean, clear bowl
• Enough room for the wine to move
• A narrower opening that helps direct aromas towards the nose
• A shape that is comfortable to hold and drink from

Large-bowled glasses are commonly used for bold red wines because they provide more surface area for exposure to air. Smaller or narrower bowls can help preserve the fresh aromas and cooler temperature of white wines.

Sparkling wine is traditionally served in a flute, which helps showcase and retain the bubbles. A tulip-shaped glass offers a slightly wider bowl while narrowing near the rim, allowing more room for aromas without losing effervescence too quickly.

Serving wine from the “wrong” glass does not make it undrinkable. A good universal wine glass can accommodate most styles. The greater concern is using glassware that is too small, too thick, strongly scented from detergent or unable to leave enough space for the wine’s aromas to develop.

The glass should support the wine rather than become the focus of the experience.

Do not Overpour the Glass

A wine glass is not meant to be filled to the rim. Leaving empty space above the wine allows aromas to collect inside the bowl and provides room for gentle swirling.

As a general guide, pour still wine to around the widest part of the bowl. Depending on the size of the glass, this will usually be approximately one-third full. Sparkling wine may be poured differently according to the shape of the glass, but it should still not reach the brim.

Overpouring creates several problems:

• The wine becomes difficult to swirl without spilling.
• The glass warms before the serving can be finished.
• Aromas have less room to gather.
• Guests may feel pressured to consume a larger serving.
• It becomes harder to monitor responsible consumption.

Smaller servings also allow guests to taste more than one wine without committing to a full glass of each. When hosting, allow guests to finish or decline a serving before topping up their glass.

Generosity is better expressed through attentive hosting than an overflowing pour.

Smell Before You Sip

A substantial part of what we perceive as flavour comes from aroma. Taking a moment to smell the wine before drinking can therefore reveal far more than immediately taking a large sip.

Begin by smelling the wine before swirling. This provides a first impression of its more delicate aromas. Swirl gently, then smell again to notice what has become more expressive.

There is no need to invent elaborate descriptions. Start with broad categories:

• Does the wine smell fruity, floral, herbal, spicy or earthy?
• Does the fruit seem fresh, ripe, dried or cooked?
• Can you detect oak-related notes such as vanilla, smoke, toast or mocha?
• Does the wine smell clean and inviting?

Dekkersvlei’s Sauvignon Blanc 2025, for instance, presents tropical fruit, gooseberry and cut-grass notes, while the Coffee Pinotage 2024 moves towards roasted coffee, dark chocolate, plum and mocha.

There is no single correct answer. Aroma recognition is influenced by memory, familiarity and personal experience. The more wines you taste attentively, the easier it becomes to form your own vocabulary.

Taste the Wine Rather Than Simply Drinking It

Take a moderate sip and allow the wine to move across your palate. Consider its sweetness, acidity, tannin, body, alcohol and flavour intensity.

Ask yourself:

• Does the wine feel light, medium or full-bodied?
• Is the acidity soft or lively?
• Are the tannins smooth, dry or firm?
• Do the flavours match the aromas?
• Does the wine remain balanced from the first sip to the finish?
• How long do the flavours continue afterwards?

You do not need to identify every technical component to appreciate the wine. Even a simple observation—such as “fresh and citrus-led” or “rich, smooth and spicy”—is more meaningful than repeating a tasting note that does not reflect your own experience.

Pair Confidence with Curiosity

The person who drinks wine well is not necessarily the person using the most specialised vocabulary. It is the person willing to pay attention, ask questions and remain open to discovering something new.

Hold the stem where possible. Use suitable glassware. Pour with restraint. Swirl gently. Respect regional names such as Champagne and Cap Classique. Understand why ice may alter the wine, while recognising that preference and context still matter.

Most importantly, do not let etiquette remove the pleasure from the occasion. Wine knowledge should make the experience more accessible, not more intimidating.

At Dekkersvlei Vineyards in Paarl, guests can explore wine from its origin in the vineyard through to its finished expression. Tastings include distinctly South African interpretations of Pinotage, led by the world’s first White Pinotage and extending across rosé, red Pinotage, Coffee Pinotage and Méthode Cap Classique.

Knowing how to approach the glass is only the beginning. Learning where the wine comes from, how it was made and what makes each expression different is where informed appreciation truly develops.

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FAQs: Frequently Asked Questions about Wine Tasting