Learn to accurately assess the structure of wines as Master Sommelier David Glancy leads you through a tasting of a control wine and 9 examples with adjusted levels of acid, tannin, sugar, and alcohol. We will discuss how to differentiate various elements, how they can be confused with other elements, and how they interact with each other. As importantly, learn what these differences in structure mean in terms of climate, grape varieties, and winemaking. Also, tune up your sense of smell and taste of various fruits, spices, herbs and other elements as you blindly identify them in 5 carefully controlled sample wines. Discuss what grapes, soil, climate, or winemaking could create these aromas in other wines. We will cover circular breathing and other techniques to maximize your perceptions of aromas ortho-nasally and retro-nasally. This is a far more effective approach than commercially available wine aroma kits made with essential oils that are not consumable. This workshop gives skill building foundations to novice-intermediate tasters and is an important tune-up for advanced tasters.