1. Nose: Without swivelling the glass, only a short and light sniff is taken without inhaling too deeply. This allows the particularly volatile aromas to be perceived and gives a first indication of the type and complexity of the wine.
3. Nose: After the first sip and the distribution of the wine in the mouth, further aromas are released, which are now perceived retronasally (when breathing out) via the connection of the nasopharynx with the upper nasal concha to the olfactory mucosa.