Mando’s Mandarin Chinese Course for Wine Professionals Lesson 2

Lesson 2 covers essential wine vocabulary (body, tannins, acidity, aroma, finish, pairing, decanting, etc.), how to describe wines (body, tannin levels, acidity, sweetness, finish), common aroma/flavor terms (fruits, floral, spice, herbs, oak, smoky, mineral), example tasting notes, and wine recommendations for various preferences. Includes Chinese translations for key terms and sample recommendations like dry whites, full-bodied French reds, Prosecco, rosé, and Argentine reds.