Taste Test Like a Pro

5 Simple Ways to Assess Wine Quality

What is a good wine? This question may seem simple, yet it’s surprisingly difficult to answer. For many, a good wine is simply one they enjoy drinking. There’s some truth to this—after all, wine appreciation is often subjective. However, like any other product, assessing wine quality goes beyond personal preference and involves objective criteria.

Beyond the complex tasting notes filled with references to exotic fruits you’ve never seen or the niche terminology like “forest floor” that sommeliers often use, there are a few straightforward ways to determine if a wine is of good quality.

Faults and Spoilage

First and foremost, a good wine should be free from noticeable faults and spoilage. Faults in wine can occur during the winemaking process or as a result of improper storage conditions, leading to unpleasant and off-putting characteristics. Additionally, spoilage can occur when a wine is past its drinking window, resulting in faded flavors and a lack of vibrancy.

Common wine faults to watch out for:

Cork taint (TCA), which presents as a musty, wet cardboard aroma that dulls the fruit flavors and makes the wine taste flat.

Oxidation, caused by excessive exposure to air, can lead to sherry-like aromas, a brownish color, and a lifeless taste. Reduction, on the other hand, can create unpleasant sulfurous aromas such as rotten eggs or burnt rubber, usually from a lack of oxygen exposure during winemaking.

Volatile acidity (VA) results in a sharp, vinegar or nail polish-like smell due to excess acetic acid. Brettanomyces (Brett), a yeast that can produce barnyard, sweaty saddle, or band-aid aromas, can add complexity in small amounts but become overpowering if excessive. If your wine exhibits any of these flaws in an overwhelming way, it may be spoiled and not enjoyable to drink.

2. Balance

A truly good wine is enjoyable to drink, even if you don’t have any wine knowledge. Balance is key and arguably the most important aspect of wine quality. This means that the wine’s acidity, sweetness, tannins, alcohol, fruitiness, and body should all be in harmony.

Ripe fruit flavors should be balanced by acidity; otherwise, the wine may taste flabby or overly sweet. Tannins should provide structure without overwhelming the palate with bitterness. Alcohol should feel integrated, enhancing the wine’s body rather than making it feel hot or harsh. When no single element dominates and everything works together seamlessly, the wine is well-balanced.

Interestingly, some perceived “faults,” such as a touch of Brettanomyces or oxidation, can add character if they are present in moderation and contribute to the overall harmony of the wine. For example, the signature animal notes of Châteauneuf-du-Pape can be appealing when balanced with fruit and oak.

3. Expressiveness and Typicity

Great wines should reflect their grape variety and origin, known as typicity. Each grape variety and wine region has distinct characteristics that should be apparent in the wine.

A Sauvignon Blanc should have crisp acidity with herbaceous and tropical fruit notes, while a Pinot Noir should express delicate red fruit flavors with earthy undertones. Wine-making techniques can influence the final profile, but a well-made wine should always retain the essence of its grape and terroir. When a wine expresses the typical characteristics of its variety and origin, it provides a sense of authenticity and identity.

4. Intensity and Length

Does the wine have a noticeable presence on the palate? Does your wine linger on your palate and make you want to take another sip? Intensity and length are crucial indicators of wine quality.

A good wine should have aromatic and flavor intensity that is clear and well-defined, not muted or faint. The flavors should linger pleasantly after swallowing, leaving a lasting impression rather than disappearing instantly. Even subtle wines should have enough presence to make them interesting. If your wine’s flavors fade too quickly or taste diluted, it may lack quality.

5. Complexity

While simplicity can be enjoyable, truly exceptional wines often have layers of flavors and aromas that evolve over time. Complexity refers to the presence of multiple sensory elements that unfold as you sip.

Wine complexity is often described in three categories: primary aromas, which include fruity, floral, or spicy characteristics that come directly from the grape; secondary aromas, derived from wine-making processes such as oak aging (vanilla, tobacco), malolactic fermentation (buttery notes), or lees aging (brioche, nuttiness); and tertiary aromas, developed with bottle age, such as leather, mushroom, or dried fruit. If a wine offers a dynamic experience with evolving aromas and flavors, it’s a strong indicator of quality and aging potential.

As the saying goes, life is too short to drink bad wine. The good news is that great wine doesn’t have to be the most expensive bottle on the shelf. By using these five simple steps you can confidently judge whether your wine is truly good.

If your wine ticks all the boxes, congratulations—you have a quality bottle in hand. Enjoy every sip !


 By Sylvia Ba

Wine consultant Sylvia Ba is a vinicultural expert with the “VinoVoss AI Sommelier” smartphone app and web-based semantic wine search and recommendation system developed by Better AI.  VinoVoss picks the perfect wine every time, for any occasion courtesy of a highly advanced artificial intelligence assist.  With a master’s degree in wine business from Burgundy School of Business, as well as diverse background and experiences in Europe and Asia, she currently offers expertise in marketing, research, purchasing, and copywriting for clients in the wine industry all over the world. Sylvia’s experience includes working as a junior editor for a leading Chinese wine media outlet and as a fine wine salesperson for ASC Fine Wines, the largest fine wine importer in China. She also served as Export Manager for Vinum Hadrianum, an artisanal winery in Abruzzo, Italy.