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Wine Spectator School

Class 4: Major Regional Varieties

sniff: intensity and identification

Intensity and Identification

In all the previous tastings, judging the intensity of the wine's aromas and identifying them have been done as separate steps. Beginning with this tasting, and continuing to the end of this course, combine these two steps into a single process. With your first sniff of the wine, evaluate its intensity, then see how many aromas you can identify. In your second and third sniffs, complete the identification process.


  1. Swirl and sniff your Viognier.
  2. How intense are the aromas?
  3. Do you detect the floral, peach, pear and spice aromas commonly associated with Viognier?
  4. Note the aromas and their intensity on your worksheet.


  1. Now swirl and sniff your Gewürztraminer.
  2. How intense are its aromas?
  3. Do you find any citrus, litchi (the sliced white fruit traditionally...

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