Fine wine isn’t about price, intricate processing, or the luck of an exceptional harvest. Most winemakers follow time-tested techniques that keep one batch consistent with the next. That’s why many drinkers stay loyal to a particular producer and rarely switch. But what if you don’t have such a habit? How can you tell whether the wine in your glass is truly good?
Seasoned vintners insist that a careful look and a couple of breaths are enough to understand what you’re dealing with. Evgeniy Strzhalkovsky, owner of the Italian winery Scarpa, explains what real connoisseurs pay attention to — those who judge wine not by its label, but by its essence.
“The first sign of a good wine is a complex aroma,” says Strzhalkovsky.
Not the simple scent of grapes, but one that carries layers — fruit, flowers, vanilla, cocoa, or tobacco. As early as the 19th century, French sommeliers defined aroma as the wine’s signature — a trace of its origin and of the winemaker’s honesty.
The second indicator, he notes, is balance.
“When sweetness, acidity, and alcohol don’t compete but work together, the wine becomes interesting,” he explains.
Traditional sommelier schools never taught formulas for this — only intuition: if one sip naturally leads to another, the balance is right.
Aftertaste is the third measure professionals rely on.
“In a good wine, it lasts from ten to thirty seconds,” says Strzhalkovsky.
Tasters even have a term for it — caudalie, one second of lingering flavor. A long aftertaste, he adds, means the wine has “endured a conversation” with oak, with time, and with the person who made it.
There are also indirect clues. The cork shouldn’t be dry; a dull or muddy color can betray poor storage.
“Red wines range from ruby to garnet or violet; whites — from pale lemon to rich gold. When the hue looks lifeless, without depth, the wine has probably tired,” he notes.
Transparency matters too. A light sediment is acceptable in aged reds — a sign of natural development, not a flaw. Foam, however, in a still wine is a warning: it points to uncontrolled fermentation.
Experienced sommeliers, Strzhalkovsky says, always start with context — where the wine was born and how it was kept.
“Choose classic regions: Piedmont, Tuscany, Burgundy, Argentina. Reputation counts more than fashion. Reputable wine boutiques don’t just sell bottles; they safeguard what’s inside,” he advises.
And perhaps the most important rule, he concludes, is not to chase the idea of the “best” wine.
“A good wine reveals itself alongside the right food. Taste, compare, experiment. There’s no best wine — only the one that suits you,” says Evgeniy Strzhalkovsky.
