Balancing sweetness and acidity

For the ‘SWEET’ exercise:

• Cru classé Sauterne
• Inexpensive sweet white Bordeaux or Monbazillac

For the ‘DRY’ exercise:

• Loire white labeled “sec”
• Inexpensive white Vin de Pays des Côtes de Gascogne

Extra exercise:

• Refer to Robinson’s table on Levels of Acidity on page 24 in How to Taste for suggestions on ‘Green’, ‘Crisp’, ‘Flabby’ and ‘Cloying’ wines
• By-the-glass restaurant quality dry white – no swill please Ü