Tasting With Vino Real

Where welcoming tasting rooms are the norm and exceptional wines flow. We strive to be a valuable source, helping wine adventurers take the guesswork out of tasting quality wine.

Experience The Real Temecula And Baja:

Where our winemakers are relentless and the wines exude passion.

Get to know the dedicated winemakers of the region and see their art and craft firsthand. Live our culture and discover why Temecula and Valle De Guadalupe are the best kept secrets in the limited production of passionate wines and relentless winemakers.


Sensploration – the idea that a product is not defined by one particular sense, but by all five senses combined. A multi-sensory wine tasting experience requires devotion and practice but elicits profound appreciation and understanding of the glass in your hand. The journey of wine is not just about taste as so many assume, but includes the various elements, textures, and atmospheres that surround us.

We all have various likes and dislikes, qualities we prefer over others, including levels of tannins and acidity. The earthy taste of one Petite Sirah might be appealing to her, while the flowery notes of a Barbera make it his new favorite red. Let’s learn to appreciate all angles of all senses.

Get to know the dedicated winemakers of the region, and see their art and craft firsthand. Live our culture and discover why Temecula and Baja are the best kept secrets in the limited production of passionate wines and relentless winemakers.

The Palate Not Traveled

Your interest in Vino Real leads us to believe that you’ve already got some wine experience under your belt. Mass produced, cookie-cutter wines no longer do the trick, and you’re ready for something distinct. Cheers!

Here are a couple of tips to making the most out of your Vino Real experience using sensploration.

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    Leave behind any preconceived notions and pretensions. We collaborate with vineyards and wineries invested in creating original wines, which means that flavor profiles might vary from the all-encompassing traits a grape is often assigned. Our tasting areas blend with our heritage, in down-to-earth spots where what’s in your glass matters most.

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    If you don’t know or understand, ask. If you don’t like a certain wine despite everyone saying you should, that’s ok. Wine should not be intimidating, and taste is personal.

Enjoy the moment, connect with the land and happy sipping!


Possibly the most obnoxious part of a tasting (insert person holding glass above their head, squinting as they observe from various angles and come to no real conclusions), yet it can provide some insight to a wine’s body and age.

Traditional teachings will say to immediately discard cloudy wines as defected. However, unfiltered and unfined wines can appear cloudy and are far from flawed. The smell and taste will have to be your deciding factor in such cases. Remember that “legs” speak nothing of quality, but show viscosity. Long legs mean that the alcohol is fairly high and the wine is probably fuller bodied.

A clean white background is the best way to observe color, which can help infer age and perhaps variety. For reds, cooler red hues can speak to younger wines, while warmer orangish-red hues can indicate older vintages. This is true for rosé as well; cooler pinks represent youth, while rusty pinks are older. For whites, pale yellows and greens are freshly pressed and bottled, but golden or amber hues have been aged…unless it’s a sweet wine because it was made from a riper grape with more intense coloring.

Again, the sight can lead to certain conclusions, but just as with people, appearance isn’t everything. We need to dig a little deeper.


Swirl your wine with vigor, get your nose deep into the glass and inhale. We also recommend closing your eyes to truly focus on the aromas, to let your brain sift through all things you’ve ever smelled and make associations.

What do you smell?

You hopefully note some fruit right away, maybe with herbal and/or floral notes? These characteristics—fruit, herbal and floral—are known as primary aromas, characteristics we attribute directly to the grape. We then have secondary and tertiary aromas, the smells that come from fermentation and aging. Just because it’s a tertiary aroma, however, doesn’t mean it comes to you last. For example, heavily oaked wines will overpower primary aromas and be the first thing you smell. And then young wines from stainless steel might not even have tertiary aromas.

It can be as complex as you make it, but just know that wines can range from smelling neutral to having layers of aromas pour out of the glass. Have fun discovering them.

A few smells we hope you never encounter: Moldy basement or wet dog, meaning the wine is corked. Burnt rubber or skunk, meaning fermentation was on the unhealthy side and natural sulfides are too high. Vinegar or rust, meaning oxygen has won.


Arguably the best part, the moment of swishing the wine around your mouth and letting it glide down your throat. However, much of what we taste comes from what we smell, so be sure to get several good whiffs before the sip.

Now, take a decent sip and swish it around like mouthwash. Purse your lips together while taking in a breath of air to aerate the wine even more. This awakens a wine in your mouth, allows it to open up and show off.

While rolling around in your mouth, consider body and texture. Breathe out through your nose upon swallowing to get the best impression of flavor. Then open your mouth and begin to analyze sweetness, acidity, tannin and alcohol. A good wine will strive for a balance between all factors.

Perhaps if acidity or tannin is too high, the wine could soften and improve with time, so considering variety and vintage is important. We don’t want to write off a wine just because it doesn’t satisfy us here and now. If it tastes bitter or fruitless, however, it’s time to move on to the next bottle.

The most important part of wine tasting is to taste often and explore all kinds of varieties, styles and origins. As with all things, practice makes perfect.

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