Abbreviation for the classical method of three quality criteria in a wine tasting (see there for a complete list) or wine evaluation, which was already described by the Roman poet Horace (65-8 BC). The evaluation includes the three criteria colour = colour, odour = smell and sapor = taste. The so-called hand method is similar.
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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen