This post is geared to students studying for tasting exams.  I’ve always believed that one of the keys to success in blind tasting (or tasting at all for that matter) is knowing the “markers” or common aromas and flavors for classic grapes and wines.   With that in mind, here’s the first installment of several which will cover the common markers for major grape varieties and classic wines.  It goes without saying that your personal markers for identifying “X” grape will probably be different from mine; but this list should go a long way in helping you to assemble your own—and hopefully to help to improve your ability to taste.  A Santé! 
I. Sauvignon Blanc:


Sight: pale to medium straw with green highlights. 
Nose: grapefruit-lemon/lime citrus notes with pronounced chalky minerality, herbal-grass and white flower notes. 
Palate: light to medium-bodied and very dry to bone dry. Use of little or no wood typical is typical for Sancerre while use of partial or all new wood can be found in Pouilly-Fumé.
Structure: alcohol: medium to medium-plus; acidity: medium-plus to

ID Keys: the combination of tart citrus, herbal notes with the minerality often taking center stage.  Look for oak in Pouilly-Fumé but not in Sancerre.  Not easily confused with New Zealand Sauvignons because there’s less fruit and less aggressive grass/herb/vegetal notes and striking minerality. 
New Zealand

Sight: very pale straw with green and silver highlights.  
Nose: pronounced grapefruit and lime citrus notes with gooseberry, grass, and green herb notes; some wines can be aggressively vegetal with elements of asparagus, green bean and bell pepper/jalapeño. Other wines have a touch of minerality while still others are pungently vegetal.
Palate: medium-bodied and dry with emphasis on mouthwatering, juicy citrus fruit. Oak is almost never used.
Structure: alcohol: medium to medium-plus; acidity: medium-plus to

ID Keys: intense citrus and herbal/vegetal flavors combined with tart acidity are keys to recognizing New Zealand Sauvignon Blanc. Some wines have an impression of “sweet” tropical (passion fruit) and pink grapefruit notes as well.  Other wines can be overtly vegetal with canned green bean or asparagus notes.  

II. Chardonnay


Sight: pale to medium yellow with green highlights; riper styles tend to be deeper in color.  
Nose: cool climate wines tend to display tart malic green apple/under ripe pear, tropical fruit (mango, papaya, pineapple), and tart citrus notes.  Cool climate wines can also display a touch of Chablis-like minerality depending on the site.  Warmer climate wines offer ripe (even baked or puréed) apple/pear fruit and other aromas including floral, lemon/lime citrus and butter/cream/popcorn aromas from malolactic fermentation/conversion. 
Barrel fermentation and lees contact imparts aromas of cream and yeast as
well as lending a richer texture on the palate with aromas of vanilla, baking
spices and wood.  
Palate: medium to full-bodied depending on the climate and/or appellation and quality of the vintage.  Styles range from lean, racy wines from cool climates with tart, malic fruit, to warm climate wines with ultra-ripe fruit and high alcohol.  Malolactic fermentation/conversion imparts buttery, butterscotch flavors; oak makes its presence known in the form of vanilla, sweet spices, and wood tannins. Dry to off-dry to slightly sweet in style.  
Structure: alcohol: medium-plus to high; acidity: medium to medium-plus. 
ID Keys: though there are an increasing number of exceptions New World Chardonnay tends to be all about winemaking.  Look for the combination of ripe fruit and medium-high to high alcohol along with the classic Chardonnay treatment of barrel fermentation, lees contact, malolactic
fermentation and new oak.  Also note that with warmer vintages and richer wines the distance between New World Chardonnay and White Burgundy is getting closer together. But classic examples of the latter tend to have less overt fruit and a more pronounced earth/mineral quality than their New World counterparts. 


Sight: pale to medium straw with green highlights. 
Nose: tart green apple, lemon-citrus fruit with pronounced chalky sea shell minerality.  Some producers use new oak imparting spice and wood aromas. Malolactic fermentation is also sometimes used.
Palate: medium-bodied and very dry to bone dry. Flavors include tart green apple, lemon peel, and chalky minerality. The intensity of flavor and quality varies with producer and the specific appellation (1er cru vs. grand cru, etc.). Theoretically, the better the appellation the more intensity of minerality and overall flavor.
Structure: alcohol: medium to medium-plus; acidity: medium-plus to

ID Keys:textbook Chablis is an austere, bone dry, high acid white with pronounced chalky minerality.  The fruit is often overshadowed by the minerality in all but the ripest vintages.  Traditionally made wines display little, if any, oak although winemakers are increasingly using more wood.

Côtes de Beaune

Sight: light to medium straw with green highlights.
Nose: apple/pear and citrus fruit with mushroom-earth and mineral notes; also butter/cream aromas from malolactic and vanilla, baking spices, toast, and wood notes from oak aging.
Palate: medium to full-bodied and dry to bone dry.  The wines can be quite powerful depending on the pedigree of the vineyard and quality of the vintage.
Structure: alcohol: medium to medium-plus; acidity: medium-plus to

ID Keys: the combination of tart apple/pear fruit with bright citrus, hazelnut, earth and new oak flavors is key to recognition. Generally, the style of Chassagne-Montrachet tends to be rich and full-bodied with Puligny-Montrachet known for elegance and Meursault for pronounced earthiness.  Again, these are very broad generalizations and exceptions occur often. 

III. Riesling


German Riesling can be found in a dramatically wide range of styles depending on the specific prädikat and region.  Young wines offer bright, pure fruit, minerality, and tart acidity while wines with bottle age often display a complex, earthy character often referred to as petrol or diesel.  The compound responsible for the petrol character is called “TDN.”  Here
are general descriptions for young wines for all six prädikats:

Sight: very pale straw green and brilliant in color. 
Nose: tart green apple and green pear with white peach, lime citrus, tropical fruits (pineapple, mango and more), and slate/mineral. 

Palate: Kabinetts tend to be light-bodied, racy wines with a touch of residual sweetness.  Flavors range from tart green apple and pear to white peach, tart citrus, tropical fruits, and slate/mineral. No wood influence.
Structure: low alcohol with medium-plus to high acidity. 

Sight: pale straw green and brilliant in color.  
Nose: tart apple and pear, white peach, stonefruits (apricot, peach and nectarine), honey (if botrytis is present), tropical fruits, tart citrus, and
Palate: light to medium-bodied and off-dry to slightly sweet in style. No wood influence.
Structure: low to medium-minus alcohol with high acidity.

Sight: pale to medium straw with green highlights.  
Nose: honey, ripe stone fruits (peach, apricot and nectarine), tropical fruits, sweet and tart citrus, and slate/mineral.
Palate: medium-bodied and medium sweet to very sweet depending on the specific wine, producer and vintage. No wood influence.
Structure: low to medium-minus alcohol with high acidity.

Sight: ranges in color from pale straw to deep yellow with green, gold and even orange highlights depending on the specific wine.
Nose: botrytis flavors are usually found in the form of honey, ripe stone fruits, orange marmalade and preserved citrus; also pear oil, herbs, tropical fruits, and slate/earth and mineral.  
Palate: medium-plus to full-bodied and very sweet in style.  
Structure: rich, unctuous, and intensely flavored but at the same time with low alcohol, high acidity, and no wood.  
Beerenauslesen show great length and persistence with the stamp of the vineyard in the form of pronounced minerality. 
Sight: pale to medium straw green.
Nose: flavors include tart citrus (lemon, lime and grapefruit) with notes of tropical fruits, herb, and mineral.  Some wines show slight herbal/vegetal notes such as parsley or celery. It’s important to that there are note no botrytis elements in Eiswein. 
Palate: medium to full-bodied and very sweet in the style. 
Structure: low alcohol and very high acidity.  In fact, the acidity can be remarkably high, in some cases over 15 grams per liter.  Eiswein is very
intensely flavored and the extreme acidity masks just how sweet the wines
Sight: medium straw to medium yellow to deep red amber depending on region, producer, vintage.
Nose: flavors include honey, citrus marmalade, tropical, pear oil, marzipan, sweet baking spices, red fruits and much more.  
Palate: full-bodied and very sweet, often at over 200 grams per liter residual sugar.
Structure: low alcohol and very high acidity with the mineral stamp of the vineyard.  

ID Keys: German Rieslings vary dramatically in style from light, delicate Kabinetts with just a touch of sweetness all the way to the noble sweet wines with amazingly high acidity and a wealth of residual sugar. Increasing residual sugar in each succeeding prädikats gives a richer, more unctuous mouth feel.  The high acidity found in most wines also masks some of the residual sugar making the wine seem less sweet.  Quality wines show the stamp of the vineyard regardless of the level of residual sugar, all without any trace of wood.  Older wines take on petrol notes (TDN) and other bottle complexities.  

Sight: straw to medium yellow.
Nose: ripe apple-pear and yellow peach fruit with sweet and tart citrus. 
Wines with botrytis have honey and stone fruit elements along with floral
and mushroom/earth notes.
Palate: full-bodied and dry to off-dry in style.  Some “dry” wines are slightly sweet.
Structure: alcohol: medium-plus sometimes bordering on high; acid: medium to medium-plus. 
ID Keys: Riesling flavors but with rich, ripe fruit, high alcohol, and medium acidity; more alcohol and richness than most German Rieslings with less acidity; also less opulently floral than German Riesling with a weightier and rounder mouth feel. 

Australia: Clare and Eden Valleys

Sight: medium straw with green highlights. 
Nose: racy green apple, unripe green pear, lime zest, and mineral with a touch of white floral.
Palate: medium-bodied, very dry and bracingly acidic with an austere character.
Structure: medium alcohol and medium-plus to high acidity. 
ID Keys: Clare and Eden Rieslings can be remarkably intense in character with bracing acidity and astonishing minerality not to mention their austerity and potential for long-term aging.  Wines that do have age often show pronounced petrol or TDN notes.

IV. Chenin Blanc

Loire Valley 

Sight: pale to medium straw green, very bright.
Nose: red and golden apple, quince, lemon-lime citrus, peach-apricot, floral, spring greens/herb, green olive, sulfur/wet wool, and pronounced chalky minerality/wet stone.  SO2 often detected; used barrels or no wood at all.
Palate: bone dry to sweet depending on the style.  Vouvray Sec and Savennières can be austere, bone dry and intensely flavored wines with intense minerality.  Vouvray Demi-Sec and Doux often display honey and botrytis notes with tart citrus and chalky minerality.  
Structure: alcohol: medium to medium-plus; acidity: medium-plus to high. 
ID Keys: dry wines have a combination of apple-peach fruit, wet wool, wet stone-mineral quality with high acidity and no wood.  Sweeter wines have honey, ripe stone fruits, citrus, and minerality.  The SO2 qualities often make Old World Chenin easier to identify.

New World: California – Washington State

Sight: pale to medium straw.
Nose: a fruit-bowl of ripe melon, pear, and tropical fruit with sweet and tart citrus notes.  Little, if any, minerality and oak infrequently used.
Palate: medium bodied and off-dry to slightly sweet.  Quality wines have a good balance of ripe, succulent fruit and crisp acidity. 
Structure: acidity: medium to medium-plus; alcohol: medium to

ID Keys: off-dry, pleasantly fruity and quaffable.