Five blind structures

Blind tasting can become theater if you chase exact labels too early. For Level 1, the job is simpler: recognize structure. If you can place the wine in the right shape, you are already thinking clearly. Sparkling is the easiest structure to spot because of bubbles, but do not stop there. Ask whether it is dry or sweet, light or rich, simple or more textured. Bubbles plus acid usually mean refreshment, which is why sparkling works so well with salt and fried food. Dry white should show little noticeable sugar and no red-wine tannin. Within that frame, ask whether it is crisp and lean, aromatic, or round and oak-influenced. Sauvignon Blanc, Riesling, Chenin Blanc, and Chardonnay teach the main differences. Light red usually has lower tannin, moderate body, and red-fruit or savory lift. Pinot Noir, Gamay, and some Cabernet Franc fit the training lane. A slight chill often helps these wines. Full red has more body, tannin, alcohol feel, or dark-fruited weight. Cabernet Sauvignon, Syrah, Malbec, and many blends can sit here. The key is structure: grip, depth, and a stronger need for food. Dessert wine shows clear sweetness. It may also have high acid, bubbles, or fortified strength, but sugar is the first clue. Sweet does not mean simple; it means the wine has a different table role. Taste in order: appearance, aroma, sweetness, acid, tannin, body, finish. Then choose the shape before naming grape. From the self-assessment, remember that recall matters. You should be able to say, "This is a dry white because..." and defend the call.