During this period, I must concentrate especially hard, not only to the wine, but to my instinctive reaction to it. I then scan my memory for similar scents. Often a scent seems familiar but is very elusive. When that occurs, I note it and let my nose rest for a while, because the memory will come to me as I proceed. Drawing in a medium sip, I am careful to note the touch characteristics of the wine, its general body, the feel on the buccal membranes, the presence or absence of tannin, etc. as a drying, crinkly sensation.
General balance is most important here, as taste is much less sensitive than scent.
Sweet, sour, salty, and bitter is what the tongue can tell you. Bitter is very important when looking for unresolved 'fruit,' which is promising. Sweetness, tartness, and texture should balance. Concentration and complexity are noted. Some like to note entry, midpalate, and finish.