The secret is to hold the wine in mouth for a few seconds before letting it pass through. The wine in the glass should be gently swirled before savoring it to expose it to the air to enhance its taste.
The first contact with wine is through the papillae on the top of the tongue which perceive sweetness. Wine must be slightly inhaled with half-closed mouth.
Then it must be warmed up between tongue and palate, where bitterness, tannins and mineral salt are perceived. Finally the wine passes through leaving behind its general structure or body.

A good wine is made so by the persistance of the pleasant taste of fruits it leaves in the mouth.