While the practice of explicitly deriving knowledge from odours is largely overlooked in Western society, it is taught to, and practised by, those in specialised roles such as perfumers and wine experts. In this talk, I will draw on my experience as a wine educator and competitive blind wine taster to illustrate how wine aromas can be interpreted to denote the place of origin and production methods. This deductive tasting method is used, for instance, in Master of Wine and Master Sommelier exams, where candidates are required to identify viticultural and vinification practices of wines tasted blind. By giving an example of how smell epistemology is practised in real life, I aim to inspire future research in odour cognition to go beyond instinctive chemosensory communication.