Reading about the acid structure and differences with Pinot Gris/Grigio. If you’re pursuing a wine certification that involves deductive tasting, then I highly suggest Beyond Flavour by @nickjacksn. So not only have I read through it once, I got to go to a seminar conducted by him at #texsomiwa. He was also one of the three masters at my group tasting table there. While I haven’t memorized everything applicable for me yet, I’m definitely trying to integrate his descriptions of acid and tannin in how I determine a wine. It all makes sense if you’ve been tasting these wines. His use of shapes does help. But just like everything else with tasting, some things resonate better than others. We all have to find how to identify those things that identify a wine. For some of us, like me, identifying lees isn’t as easy. Some of the classic aromas don’t come out. For others it’s petrol/TDN. When it comes to acid and tannin I don’t always identify levels as quickly as others. Nebbiolo tannin is particularly tricky for me. It almost always starts out as low tannin. It literally takes a few minutes to build up to the monster it is. To borrow from the book, it’s like a crescendo similar to Chenin Blanc’s acid. When they do hit, they hit just like the book describes. Man this is making me thirsty. There is a Wolfgang puck Italian restaurant nearby. 🤔 #questforthegreenpin #advancedsommexam #sommlife #lifewithmark (at DFW Airport) https://www.instagram.com/p/B9bzBW0nPvy/?igshid=1b3i9cmec9y4r