Course: ABCs of Wine Sales and Service

Class 2: Tasting Whites

tasting process

The 4Ss are used by professionals to evaluate wine:

SEE = Color & Intensity
     - Cues for grape variety, age and body
     - Legs indicate alcohol content and body, but do not reflect quality

SNIFF = Aromas
     - White wine = white-, yellow- and orange-fleshed fruits
     - Red wine = red- and purple-fleshed fruits

SIP = Flavor, Taste, Body and Finish

SUMMARIZE = Overall Impression
     - Quality
     - Yum vs. Yuck
     - Price value


Riesling Sauvignon Blanc Chardonnay
Origins Germany France - Alsace
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