Acid for dessert > sweetness. Bubbles are great too, but like a dry Petit Manseng and chocolate covered pretzel 🔥🔥🔥

@Tahiirah Habibi I got the idea from Andre Mack's 99 Bottles. It resets the palate in this really refreshing way. Especially if it's a rich dark chocolate.

Most grand tastings, but I'll say in particular one held by the Australian Embassy. Just seemed like no one really wanted to be there, most were importers/reps and not the producers themselves, felt like I wasn't really supposed to be there or something.

A bunch of things but usually I know what I need to add (i.e. I'm low on sparkling or light reds) then I usually go for regions, then grapes, both based on my preferences.

@Camille Blake Yes just keep tasting. But also look for the flavors in the real world. Minerality/flint is tough but I would go outside when it rains and look for something rocky (driveway, pavers in your lawn, etc.) and smell it. Same with turned soil, nutmeg. If you really want to get nerdy do a side by side. Get a classic Napa Cab and smell nutmeg before you go to the glass.

@Chuck Nix Not sure on the wine shop side, but the GMs/somms I've asked basically say no lol.

It's a new one but Brenae Royal's Zin? 🔥🔥🔥

@Chuck Nix Need to check those out. Love a Vouvray.