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

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