Work a Service Tasting Note
Convert a structured tasting note into practical wine-service decisions.
Turn a staff-tasting impression of Sauvignon Blanc into a service-ready note. Use the tasting sequence to collect evidence, then make the conclusion operational: glass, temperature, pairing, and guest language. Stopping at aroma words makes the note memorable but not useful on the floor. Appearance Clear, pale lemon, no sediment or gas beyond normal still-wine appearance. The wine looks sound and youthful; no condition alarm is raised. Nose Clean, medium-plus intensity, grapefruit, passionfruit, cut grass, wet stone. Aromatic intensity is part of the selling language, but cleanliness is the service checkpoint. Palate Dry, high acidity, light body, medium alcohol, citrus and…
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