A summer thunderstorm turns into a lively crash course on how sommeliers blind taste and why your brain’s expectations can trick you. We break down reductive and oxidative notes, decode Riesling sweetness myths, and show how dessert wines like ice wine and botrytis bottles get their signature flavors. 
• recounting a sommelier class lineup and what blind tasting reveals 
• explaining reduction and oxidation aromas and how they show up together 
• unpacking extended barrel aging and why puncheons change oak impact 
• walking through the deductive tasting method step by step 
• separating aromatic vs non-aromatic whites with Torrontés as the anchor 
• correcting the “Riesling is always sweet” misconception and how to shop dry 
• clarifying German terms like trokken and Prädikat categories 
• comparing ice wine with late harvest botrytis wines and why noble rot is rare 
• using acid, alcohol and tannin to narrow grape and region 
• spotting age through color change at the rim and meniscus 
Please make sure to go ahead and drop us a follow on Instagram from the Sky Down Wines. 
If you want to book that, feel free to go to our uh talk page and book there, or give us a call or show up in person here at the farm.