Deductive tasting, or "blind tasting" gets a lot of attention. Is it a party trick, or is it a useful technique? We'll walk through the basics of this skill, its advantages and also its disadvantages when used in various settings. Led by Peter Plaehn, Surdyk's Wine Manager and Minnesota's first Master Sommelier Candidate. Held in our beautiful Sidebar. Typically 5-6 wines will be served of 2-3oz each. No food is served unless noted in the class desciption. Please be aware and plan accordingly.