Tasting French red wine is an art that requires patience and methodology. First, the choice of glassware is crucial—standard Burgundy glasses are ideal for lighter reds like Pinot Noir, while Bordeaux glasses complement fuller-bodied Cabernet-based wines. Proper serving temperature is equally important: lighter reds like Beaujolais show best at 14-16°C, while structured Bordeaux wines reveal their full character at 16-18°C.

The tasting process can be divided into five steps: observing, smelling, tasting, feeling, and contemplating. When tilting your glass at a 45-degree angle, the color at the rim reveals age information—purple-red indicates youth, while amber suggests maturity. After swirling, observing the "legs" or "tears" reflects alcohol content and concentration.

When smelling, first take a gentle sniff, then swirl vigorously to release more aromatics. French red wines offer layered aromas, from primary (grape varietal characteristics) to secondary (fermentation-derived scents) and tertiary (complexity developed through aging).

While tasting, roll a small amount of wine throughout your mouth to assess acidity, tannins, body, and flavor profile. Note the texture of tannins (silky or rough) and how acid balance affects the overall impression. Finally, contemplate whether the wine clearly expresses its regional character, how the vintage is showing, and how it compares to similar wines.

Keeping tasting notes is invaluable, not only helping you build a personal memory bank of flavors but also allowing you to track your tasting evolution over time.