Here is a link to the WSET Level 2 Systematic Approach to Tasting.

http://www.wsetglobal.com/documents/l2_wines_sat_2014_eng_lo_web.pdf

 This will be the basis upon which I will be making my tasting notes.  I will also include, at least at the start, some bits that I capture in my Times Wine Diary that my sister Siobhain got for me.

Some people say that tasting is snobbish or silly but I completely disagree.  Taking the time to think about the sensory experience you are having can only enhance it.  It also lets you think about what it is you like or dislike about a wine, which will help you in selecting other wines that would suit your palate.  Also, it may help you see virtue in a wine that you might otherwise not recognise.

Please take a look at the link above, now.

Pour a small-ish amount into a glass.

There is lots of info about the tasting on the link, but just making a few points -
It helps consider the appearance of a glass of wine if you have good, preferably natural light, and something white like a sheet of paper to hold behind it.  Tilt it away from you a bit and have a look.

The categories are pretty obvious I think but 'rim v core', that is when you examine the wine in the glass, comparing the middle bit above the stem (core) to the bit round the edge of the glass.  You might find the intensity greater in one than the other.

The 'legs/tears' are when you swirl the drink round the glass, and it 'sticks' to the glass and slowly dribbles down - this is caused by alcohol content.

'Pettilance' refers to the presence of a small amount of carbon dioxide in the wine.

The olfactory (smell) side of wine is really important, I think.  In fact, most of our sense of taste relies on our olfactory function.  Before taking a sniff, some (eg Oz Clarke) say you should swirl the wine in the glass to allow the air to release the aroma.  On my recent course, the Master of Wines said that he said put your hand over the glass for a few moments and hold the glass in your hand with your hand over the filled part, for a moment or two.  Try both for yourself.  I tend to swirl.

Regarding the 'Nose', the terms are generally fairly obvious, I think.  Development is challenging - you have to judge whether the wine is likely to mature to a better, more interesting wine.  I think I am a long way from having strong views on many wines.  Sometimes it is obvious, though, when you have a youthful, fruity, uncomplicated wine that you know will be likely to only fade with time.

Palate - now is the time to put the drink in your gob.  Take a good swig, and swirl it round your mouth.  Think about all the things you are experiencing. Swallow it or spit it out (yes I know, oo-er Mrs), and take some breaths through your nose to make the most of the aftertaste.

Most wine you will probably drink will be dry.  With any luck, though, you will try a variety.  I will certainly be including some wines in my blog that are sweet.

You can identify the acidity in the wine, from the sensation on the side of your tongue, but don't mistake tannin for acid.  You'll be able to tell the difference before long.  Often, but not always, grapes that grow in cooler climates will have greater acid, such as Sauvignon Blanc or Pinot Noir.  Chenin Blanc grown in warmer climes is still rather acidic, however.  Another trick to identifying the presence of acid is that it will make your mouth water.

Tannin is the bitter and mouth-drying sensation you get from the grape skins.  I am sure that everyone has eaten grapes that have that effect on your mouth.  However, tannin may be present in wines but not astringent, but will add to the body of the wine.  In higher-quality wines that age, tannin can really add to the complexity and interest.

You can taste the alcohol, and this is the main aspect in body - how heavy the wine is in your mouth.  Sometimes when the wine is not well balanced or well made the alcohol taste can be a bit rough or dominant.  Body can also be contributed to by sugar content, or tannin (to an extent).

Mousse is the amount of fizz in a sparkly wine.

The length is how long the flavours and aromas hang around in your mouth and nose once the booze has gone into your stomach or spitoon.  Exclude the sensations of alcohol or tannin when you consider the length.  I think that length is a sign of a good wine.

In your conclusions, again it is a real expert call but it is still worth passing judgement.  Take a look at some of the suggestions on how you might describe the aromas and flavours and consider whether they apply to what you are experiencing.  Remember, 'oak' qualities don't actually taste of wood, but it refers to taste qualities imparted on the wine as it conditions whilst in contact with oak.

Don't forget tasting is a massively subjective experience.  Try and stick some labels on what you are experiencing (eg getting a taste of gooseberry and cut grass off a Sauvignon Blanc), see what the label says and see whether you agree.  Give a tasting a try and let me know how you get on.

Just to remind you if you have forgotten, you experience sweetness at the front of your tongue, bitterness at the back, acid on the sides and salt in the middle.

Happy looking/sniffing/swigging!  Love Martin.