How to Taste Wine Like the Professionals?

Learning how to taste like a pro can be a great skill to have. Outside of having taste buds which are fine-tuned and perfected, it also is a wonderful tool in helping you discern quality bottles from sub-par ones. Whether you want to attend your first tasting, or simply become better at blind-tasting, there are many different benefits that come with being a supertaster.

Wine Tasting Essential Information

For starters, it is important to understand how a wine tasting event works. If money is a concern, here is how much it costs for wine tasting. Once you understand the basic culture of an event like this and are familiar with the atmosphere, you will quickly decide if this is a hobby you should continue to pursue.

If you enjoy events like this a lot, you may be interested in learning how to become a wine tasting expert. However, if you visit Paris and instead decide that you just want to keep to yourself and have a relaxing night in the hotel, here is where to buy wine in Paris.

Tips for Tasting Wine Like a Pro

Whether you want to attend an event where you sample the many different types available, or simply desire to refine your craft, there are many inevitable lessons for you to learn. Although you might already be aware of some of these, the following tips will help you to be confident and ready for your next tasting.

Tip #1: Bring a Friend Who Isn't Drinking

You should never consume alcohol and then drive. Even if you are only drinking small amounts, there is a risk that you are putting yourself through should you decide to do this. Find a day well in advance for your event that you can have a designated driver. This will help you to relax and have fun while trying the different bottles available.

Tip #2: Use Your Sense of Smell

The nose actually makes up for a good portion of our sense for any certain flavor. As a result, it is important to smell the cup before you taste it. This will help you enjoy the aromas of the cup, helping you to learn more about the bottle before you actually try it out. Savor every aspect of the product when you first receive it, from color and texture all the way to how it smells.

Tip #3: Hold the Glass Correctly

Hopefully, this one goes without saying. However, there is a certain technique for holding your cup. Typically, your glass will come with a stem. This is where you should hold the cup. This is a normal part of etiquette that you should learn. This helps makes it easier to keep your cup cool, and can also help you look more professional.

Tip #4: Swirl Before Drinking

Swirling your glass actually helps bring out the best possible flavor from the product. Scientists have actually argued that that swirling works as an aerator, allowing oxygen to penetrate into the drink. No matter which types of wines you spend your time sipping on, a good rule of thumb is to give your cup a good swirling after you receive it, and then continue to absorb the aroma before moving on the next tip.

Tip #5: Carefully and Correctly Sip

Many professional sommeliers are only able to consistently try as many different bottles as they do simply because they know how to try each type fully without getting intoxicated. For starters, many professionals will not actually swallow, and will instead let the product roll across their mouth and spit it out. Some people also inhale extra air with their sips to further aerate the product.

To accurately get a sense of the wine's flavor, let it sit on each portion of your tongue. Slowly move it around until you are sure that your tongue has been fully stimulated by the wine's flavor. Once you are satisfied, either spit the liquid out or swallow it and move on.

Tip #6: Try to Discover the Wine's Origin Before Drinking

Unlike with many food products, a simple glance is often not enough to discern where a certain type of wine is from. To be a professional sommelier, this is something you will need to be good at. In a competition of any sort, this is a necessary skill.

Professional sommeliers will quickly be able to provide a general idea of where the bottle comes from, the type, where the flavors come from, and various other details surrounding each product without even taking a glance at it. If you ever watch the world championship you will probably be blown away by how knowledgeable and intuitive many professionals are.

Tip #7: Be Open-Minded

It's okay to come up with questions at an event like this. You should be open to trying things that you aren't aware of, learning things that you didn't know before, and so on. Employees at an event like this are normally both very willing to help answer your questions and knowledgeable about each product in general.

After all, it is the employee's job to know the answer the various facts surrounding the different products. Ask what tannin means, the difference between smokey and spicy drinks, or whatever comes to your mind. If you don't presume to know everything about wine before attending an event like this, people will feel more open to sharing what they know with you.

Tip #8: Drink Similar Wines Before Trying New Types

There are over 100 different wines. As a result, it is unlikely that you will be able to sample them all on any given day. However, if you stick with say, red wine, for a little while and try all of the different types you are interested in, your taste buds won't be as confused.

Then, once you finish a type you wanted to try, move on to another one. In any case, try to stay within the same family of flavors before moving on to a different one. This will help you be able to appreciate the differences between wines of the same family. Remember that since you are unlikely to try out all of the countless products available, you should prioritize which ones you wish to try the most.

For more information, please refer to the following pages:

More About Our Baguettes Classes

Getting a bit technical during our Baguette Class in Paris

The French baguette, actually probably better known as the Parisian baguette has beome a true symbol of French popular gastronomy. A true icon of French life even - look around and you will see the Parisians strolling back home with their baguettes under their arm. But if you are French why would you learn how to do this? You can buy a baguette at any corner of Paris for about one Euro a piece. But in our Baguette Class in Paris you will learn how do this from scratch. It is somewhat technical, but also full of tips and tricks. But when you leave, it will have not secret left for you. From the original mix to the famous "scarification" through adding water to your oven through baking, you will see and do it all.

Learning more during your Baguette class in Paris: Croque Monsieur Bread and Brioche

This class is like all our other baking or cooking classes: totally hands-on. So you get to practice from beginning to end - and to taste at the end. But not only will you learn how to make Baguette, but you will also learn to make two more types of bread: the French Croque Monsieur bread. The basis for the classic French bistrot appetizer. And in your Baguette class in Paris you will also learn how to make your own Brioche. Probably the most indulgent bread you will find in France - if not the lightest ...

And you might learn some history during your Baguette Class in Paris

While you will learn the techniques to create - and get to taste - three classic types of French breads, you will also learn some of the stories on the origin of the baguette. Just beware it is still being quite hotly debated. What is for sure though is that the Baguette is absolutely part of today Parisian's life. A classic you will be able to take back home with you.

More About Our Wine and Cheese Lunch in Paris

Cheese and Wine in Paris

The pleasures we can derive from French cuisine can seem endless. However two of the best known and loved French gastronomic heroes are French cheese and wine. Whether we talk about a Brie which actually comes from very close to Paris, to a creamy Camembert from Normandy, or a Comté from the Alps, French cheese has a delight for all palates. And of course, French wines are even better known whether from Bordeaux great wines or Burgundy sophisticated whites – all of which enthral wine lovers. Well, at our course on cheese and wine in Paris you will come to appreciate that although each is delicious on its own, properly matched cheese and wine together can make the experience of each even more enjoyable and an absolute delight.

How to pair French cheese and wine

Because not all pairings are actually what people expect, at Le Foodist we have decided to call these experiences 'Daring Pairings'. Maybe because we like to step out of the ordinary to challenge our taste buds, but really all we try to do is give you the perfect match fo cheese and wine in Paris. So not only will you learn how to select the best wine to go with your cheese, but you will also learn what are the big cheese families in France – there are actually only five, and this is one of the keys to great pairing. In discovering all these pairings of cheese with wine you will be convinced that indeed two things together can be better than the sum of their parts.

It is important to have fun with pairing cheese and wine in Paris

Beyond the tastings though, we have found that the best way to help our clients remember and re-use their experience is to vary the way to approach both wine and cheese. That is why during our courses on cheese and wine in Paris we share sensory games and many an anecdote to bring the produce to life in your mind as well as on your palate. Overall we will feature four excellent wines, one Champagne and demonstrate to you how best each combines with cheese, letting your taste guide you along with our teaching.

Understanding cheese and wine pairing while in Paris

While for many top Parisian wine stores and restaurant wine lists can be confusing and even intimidating, we believe that after our lunch learning how to pair cheese and wine in Paris, you will feel much more comfortable navigating all of those. And we sincerely hope your knowledge will help you unlock a door to a whole new world of enjoyment of French wine and cheese pairing. At every step of the way our sommelier will also share unique tips and tricks to understand wines better and how culture and wine are so related in France; hopefully enriching your own experience as well.

And they do not have to do with what you will find in those markets. They have to do with when you can go shopping there. Open Air markets are only open in the morning. Typically from 8:30 am to 1:30 pm. And they are not open every day. As a matter of fact for the vast majority they are open either open every other day (Tuesday, Thursday, Saturday or Wednesday, Friday, Sunday), or sometimes only twice a week.

This is the case of the Bastille Market (Metro Bastille and Metro Bréguet Sabin )which is open only on Thursday and Sunday morning. We like to send people there because it is a very big market with over one hundred vendors. And it has a nice stand of Crêperie in the middle. Here you get a video of a lady preparing a crêpe there; and you can get that crêpe for only 3 Euros!
There is only one Open Air market open every day of the week, it is called Marché Aligre (Metro Ledru Rollin or Metro Faidherbe Chaligny) which happens on the eponymous street. It is an interesting market because you find all kinds of quality in that market – the good, the bad and the ugly. There is also a nice covered market in the middle of it called Marché Beauveau – sometimes called Marché Beauveau Aligre. On the contrary, Covered Markets are open every day, and not just in the morning, but also in the late afternoon. Typically from 4:30 pm to 8:00 pm.

We are blessed with two markets close to where Le Foodist is located, so we can walk to a market every morning – sometimes it is the Maubert market, and sometimes it is the Monge market. Both nice with their own specififies. Last but not least, none of these markets is open on Monday. Do not sign-up for a Market Tour on Monday, you might never see that money again …

Choosing Ingredients in Paris

While all markets are different, they also have some things in common. First they work on specific schedules as explained before. But also you will find always at a minimum the following vendors: a Maraîcher – this is the name we give to people selling fruits and vegetables, a butcher, a fishmonger, a cheesemonger and a baker. Normally you will find several of each, with different levels of quality, organic or non-organic, local or not local (but mostly not local unfortunately).
And we explain how to recognize each of those of course during our Market Visits and Cooking Classes in Paris. But choosing ingredients can be daunting at first, because of the variety that is on display. A typical fishmonger will carry 20 different types of fishes, and as many shrimp and shelf fish varieties. A good cheese monger will easily carry up to 100 different types of cheese and obviously you could get over 100 different cuts of meat at a butcher (from the type of meat to the cut itself). And a normal Maraicher will carry between 50 and 100 fruits and vegetables as well.
This is what makes these markets so exciting – the variety of products, the beauty of their display, and the exchange you can have with most of the vendors. We give you tips though on how to make sure that exchange with the vendors go well – a few magic words, and everything will be fine!

Cooking in Paris

Obviously going to markets is nice, but actually knowing that you are going to cook what you find there is even more exciting. It is not uncommon for Parisians to buy a little bit too much food because they get so excited at the idea of cooking it all! But as most of us have hardly any space where we live, that can limit the enthusiasm sometimes. Because of the lack of space, Cooking in Paris can be quite different from cooking in the rest of France. And there are also dishes that are typically associated with regions which the Parisian will not cook at home – but taste when they visit friends or families in the various regions of France. However our kitchen has plenty of space, so we can cook traditional French dishes without a problem – whether they come from Paris or any region. And the most important part for us is to ensure that we share techniques much more than just recipes. As a matter of fact, we love to share a bit of the science behind what we do so people can better remember the “what” by understanding the “why”.

Sharing Stories

In November 2010, some experts from the UN cultural organisation, decided tha France’s multi-course gastronomic meal, with its rites and its presentation, fulfilled the conditions for featuring on the “world intangible list” of the UNESCO.
In this list you can find all kinds of cultural practices, including Mexico Day of the Dead festival for example. Importantly this is not suggesting French cuisine is better than other cuisines (even though we the French tend to believe that …). It is only saying that the gastronomic meal and what it entails is a very vivid cultural practice which people in France partake into on a very regular basis. That is why the same experts indicated that the French gastronomic meal is a “social custom aimed at celebrating the most important moments in the lives of individuals and groups”. And in that social custom, there are many parts: the attention we pay to the way we choose ingredients, how we pair wine with food, how many dishes we will present to our guests, how we lay the table, etc… But one big part of the cultural practice is that commensality (the fact of sharing the food) is always accompanied by sharing stories about …. Well, you would have guessed it, Food of course!
To us it is THE perfect example of how Food and Culture come together – actually we decide to share food is a considered a cultural practice. I would argue that it is true of all countries, regions, etc… As the way we relate to Food is such a big part of anybody’s identity. But as a result and to make sure you have the most genuine experience of French culture, after the a coking class in Paris at Le Foodist, you will share a gastronomic meal at a common table with your Chef and fellow participants to the class.

French Wine and Food Pairing

As mentioned above, one of the big cultural practices in France is choosing how to pair Wine and Food in general and Wine and Cheese in particular. We actually have a class which focuses specifically on this. As it is so important though, we always make sure we share white and red wines during our meals, chosen to pair well in our opinion with the food we cook. And being at the table together is a good opportunity to discuss about wine as well, with concepts such as “terroir” (to simplify, terroir means “what you do depends on where you are”) which are essential to grasp the way the French think about Food.
And all this will always go with a cheering “Santé” – which quite simply means, to your good health!