A real sample booklet

How to taste — Sauvignon Blanc vocabulary

The booklet opens with a category-general cheatsheet so every taster starts with the same words. Nothing here is bottle-specific — these terms describe Sauvignon Blanc as a category.

• Grassy

  Fresh-cut-lawn aroma common in cool-climate Sauvignon Blanc — herbaceous and green.

• Gooseberry

  Tart green-fruit note often called the signature of Marlborough Sauvignon Blanc.

• Citrus

  Lemon, lime, or grapefruit character — bright top-note aromas in a young white wine.

• Herbaceous

  Green-herb scents like basil, thyme, or bell pepper, sometimes overlapping with grassy.

• Mineral / flinty

  A stony, struck-match impression — wines described this way taste of place, not fruit.

• Acidity

  The mouth-watering sharpness that makes a wine feel crisp; high in young whites.

• Body

  The weight of the wine in your mouth — light feels like skim milk, full like cream.

• Finish

  How long the flavor lingers after you swallow — a long finish is usually a quality cue.

• Structure

  The interplay of acid, alcohol, and any tannin that gives the wine its shape.

• Balance

  When acid, fruit, alcohol, and finish feel proportionate — no element dominates.

Example item spread

One double-spread per item. The item name is printed verbatim from the intake — we never paraphrase or annotate a real product.