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Episode Description

In this episode of Wine Educate, host Joanne Close leads a guided tasting of a full-bodied red wine using the WSET Systematic Approach to Tasting (SAT). This episode builds on the Structural Components Series, helping students apply what they’ve learned to a real-world tasting scenario.

Joanne walks through the tasting process at WSET Levels 1, 2, and 3, explaining how assessment evolves with each level. She discusses Carménère from Chile, a highly testable wine known for its distinctive structure and flavor profile, and shares valuable tips for calibrating your palate.

Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)

• Joanne and her students are in France for an intensive Level 3 study session at Château Camplazens.

• The group will take a full-length practice exam to refine their time management and essay writing skills.

• After the exam, they’ll celebrate with lunch at La Cranquette in Gruissan.

• Follow along on Instagram @wineeducate for study tips and updates.

• This tasting applies everything covered in the Structural Components Series.

• The wine selected is the 2020 Apaltagua Envero Gran Reserva Carménère from Colchagua Valley, Chile.

• Carménère is a highly testable wine at WSET Levels 2 and 3.

• Originally from Bordeaux, Carménère thrives in Chile, where it produces full-bodied, high-tannin wines.

• Key characteristics include:

• • High tannins, high acidity, and high alcohol

  • Black fruit (blackberry, black plum, black currant)

  • Herbaceous notes (green bell pepper, eucalyptus)

  • Oak influence (smoke, cedar, coffee, cocoa)

• For many years, Chilean Carménère was mistaken for Merlot due to its similar appearance and structure.

WSET Level 1 Tasting Note

• Appearance: Red wine

• Nose: Black fruit, oak, and an herbaceous note

• Palate: Dry, high acidity, high tannins, high alcohol, full-bodied

WSET Level 2 Tasting Note

• Appearance: Medium ruby

• Nose: Pronounced intensity of black fruit, green bell pepper, eucalyptus, smoke, cedar, coffee, chocolate

• Palate:

• • Dry, high acidity, high tannins, high alcohol, full-bodied

  • Pronounced flavor intensity with a long finish

WSET Level 3 Tasting Note

• Appearance: Medium ruby

• Nose: Pronounced aromas of green bell pepper, eucalyptus, blackberry, black plum, black currant, smoke, cedar, coffee, cocoa

• Additional aromas: Petrol, rubber (e.g., tennis ball can, bicycle tire), red currant, red apple skin

• Palate:

• • Dry, high acidity, medium-plus to high tannins, high alcohol, full-bodied

  • Pronounced flavor intensity

  • Medium-plus to long finish

• Balance: Well-balanced structure

• Length: Medium-plus to long finish

• Intensity: Pronounced flavors

• Complexity: Mostly primary and secondary characteristics, not yet complex

• Final Assessment: Very good, can drink now but has potential for aging

• Practice your tasting regularly—calibrate your palate by tasting different wines side by side.

• Trust your instincts and your tasting note—confidence comes with repetition.

• Don’t get discouraged—tasting skills improve with time and experience.

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Website: www.wineeducate.com
Email: Joanne@wineeducate.com

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In this episode of Wine Educate Podcast, host Joanne Close wraps up the Structural Components Series with a deep dive into evaluating the finish of a wine using the WSET Systematic Approach to Tasting (SAT). Finish, also known as length, is one of the trickiest components to define and assess, yet it carries significant weight in the WSET Level 3 exam.

Joanne unpacks the controversy around defining finish, explains common pitfalls students face, and provides practical strategies for assessing finish objectively. She also shares examples of short, medium, and long finishes, discusses how to separate structure from flavor, and offers a practical exercise to refine your tasting skills.

If you're preparing for WSET Level 3, this is an episode you don't want to miss.

Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)

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• Joanne is currently in France, leading a week-long immersive study session at Château Camplazens.

• The focus: mastering the theory exam – essay writing, vineyard visits, and a full mock exam.

• Follow along on Instagram @wineeducate for updates, study tips, and behind-the-scenes moments.

• Oxford Companion to Wine Definition: "A much-derided tasting term for wines whose impact on the palate is particularly persistent."

• WSET Level 3 SAT Definition: Finish (or length) is the persistence of multiple pleasant flavors after swallowing or spitting the wine.

• Key takeaway: A wine must have more than one pleasant flavor lingering to be considered a long finish.

• Mistaking structure for finish: acidity, alcohol, and tannin are not finish.

• A single lingering flavor (e.g., vanilla from oak) does not equal a long finish.

• Multiple unpleasant flavors do not count as a long finish.

Short Finish: The wine disappears almost immediately.
Examples: Basic Pinot Grigio, Beaujolais Nouveau, Entry-level Sauvignon Blanc from Chile or South Africa.

Medium Finish: Lingers for a few seconds before fading.
Examples: Petit Chablis, Rioja Crianza, Mid-tier Cabernet Sauvignon from Chile or Australia.
Most wines fall into this category.

Long Finish: Flavors persist for a prolonged period.
Examples: Ice wine, Mosel Riesling, high-quality Bordeaux, Barolo, or Burgundy.
Does not require primary, secondary, and tertiary aromas—some high-quality primary-driven wines can have a long finish.

1. Take a sip of wine and wait 10-15 seconds after swallowing or spitting.

2. Write down any lingering flavors you still taste.

3. Try this with different wines to compare short, medium, and long finishes.

Bonus: If you struggle with finish assessment, ask your WSET instructor for calibration guidance—they are the ones grading your paper.

Website: www.wineeducate.com
Instagram: @wineeducate
Email: Joanne@wineeducate.com
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Episode Description:
In this episode of Wine Educate, host Joanne Close continues the Structural Components Series with an in-depth look at Body in Wine. What makes a wine feel light, medium, or full-bodied? How do alcohol, sugar, tannin, and acidity influence perception? Joanne breaks it all down, shares key study tips for WSET students, and provides a fun at-home exercise to help train your palate. Plus, she gives an update on her upcoming Level 3 Bootcamp in France and invites listeners to follow along on Instagram @wineeducate.

Resources:

• Previous episodes in the Structural Components Series:

• • Episode 16: Structural Components of Wine: Acidity

  • Episode 17: Tasting a Tokaji Aszú Using the SAT

  • Episode 18: Structural Components of Wine: Tannin

  • Episode 19: Structural Components of Wine: Alcohol

• Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)

• Wine Educate Newsletter – Sign up for exclusive content and class updates!

1. WSET Level 3 Bootcamp Update

• Joanne is heading to Château Camplazens on France for a week-long immersive study session with six students.

• The focus: Mastering the Theory Exam – essay writing, vineyard visits, and a full mock exam.

• Follow along on Instagram for updates and study tips.

2. What is Body in Wine?

• Oxford Companion to Wine Definition: Body refers to the weight and viscosity of a wine in the mouth.

• WSET Level 3 Definition: Body is the overall impression of a wine’s weight and texture.

• Unlike acidity or alcohol, there is no technical measurement for body—it’s a subjective perception.

• Key takeaway: Body is not an indicator of quality! A light-bodied wine can be just as outstanding as a full-bodied one.

3. Factors That Influence Body

• Alcohol: High alcohol = full body. Low alcohol = light body.

• Sugar: More residual sugar = fuller body (e.g., Sauternes, Ice Wine).

• Tannin: High tannin contributes to a perception of full body (e.g., Nebbiolo, Bordeaux blends).

• Concentration & Extraction: Wines from low-yield vineyards or extended maceration can feel more full-bodied.

4. WSET SAT (Systematic Approach to Tasting) Body Scale

• Light-bodied: Muscadet, Beaujolais, New Zealand Sauvignon Blanc.

• Medium-bodied: Merlot, Côtes du Rhône, White Zinfandel, Sancerre.

• Full-bodied: Napa Chardonnay, Barossa Shiraz, Sauternes.

5. At-Home Body Tasting Exercise

• Grab three types of milk: Skim (light body), Whole (medium body), Heavy Cream (full body).

• Compare how they feel in your mouth—this mimics how body is perceived in wine.

• Bonus: Have a wine tasting session using low, medium, and high alcohol wines to reinforce the concept.

• When in doubt, consider alcohol and sugar—they are the biggest indicators of body.

• Pay attention to your own body perception tells—Joanne feels high alcohol in her ears!

• Episode 21: Evaluating the Finish of a Wine – Learn how to assess length and complexity in WSET tastings.

• Join the conversation on Instagram @wineeducate

Connect with Wine Educate:

• Website: www.wineeducate.com

• Instagram: @wineeducate

• Email: Joanne@wineeducate.com

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Episode Description:
In this episode of the Wine Educate Podcast, host Joanne Close continues the structural components series with a deep dive into tannin. Learn what tannins are, how they’re perceived on the palate, and the key role they play in wine structure and aging. Joanne shares practical examples, from tea to unripe banana peels, to help listeners identify tannins in everyday life. She also explores winemaking techniques that influence tannin levels and offers insights on how tannins interact with food.

Resources:
Previous Episodes:

• Episode 16: Structural Components in Wine – Sweetness

• Episode 17: Tasting a Sweet Wine Using the SAT

• Wine Educate Newsletter – Sign up for exclusive content!

What’s in This Episode:

Introduction:

• Recap of previous episodes on acidity and sweetness.

• Introduction to tannin and why it’s one of the trickier components to define.

What is Tannin?

• Oxford Companion to Wine: Tannins are polyphenolic compounds found in grape skins, seeds, and stems, contributing to astringency and structure in wine.

• WSET Definition: Tannin is a structural component of red wines that creates a drying sensation in the mouth.

How Tannin is Perceived on the Palate:

• Tannins are felt, not tasted or smelled.

• Creates a dry, puckering sensation, especially on the tongue and gums.

• Can vary in intensity from fine and silky to coarse and grippy.

Practical Tannin References:

• Tea (over-steeped black tea is a great example).

• Rhubarb, dark chocolate, walnut skins.

• The most unpleasant example: unripe banana peel.

Technical Breakdown:

• Measured in Gallic Acid (GA) in milligrams per liter (mg/L).

• • White wines: Around 300 mg/L.

  • Red wines: Can range up to 1800 mg/L.

• Found primarily in grape skins but also in seeds and stems.

• Extraction process: How tannins are released during winemaking.

• Over-extraction risks: Too much tannin can make wine harsh and unbalanced.

Winemaking & Tannin Extraction:

• Fermentation decisions impact tannin levels.

• Cap management techniques: Pump-overs vs. punch-downs.

• Whole bunch fermentation and the role of stems.

• Oak aging: How it can add tannin but also soften it over time.

Tannin in White Wines & Orange Wines:

• Why tannin is generally not discussed in white wines.

• Orange wines: White wines made with skin contact, leading to noticeable tannin.

High vs. Low Tannin Grapes:

• High Tannin Grapes: Nebbiolo, Cabernet Sauvignon.

• Low Tannin Grapes: Pinot Noir, Gamay.

Tasting & Evaluating Tannin:

• First red wine of the day often seems more tannic than it really is.

• The order of wines in a tasting matters—lighter tannin first, heavier tannin last.

• Tannic wines are meant to be enjoyed with food for balance.

Final Thoughts & Next Episode:

• Tannin plays a crucial role in wine’s structure, balance, and aging potential.

• Next up: Episode 19 – Alcohol in Wine!

• Call to Action: Subscribe to the Wine Educate newsletter (link in show notes) for class info, exclusive content, and upcoming wine trips.

Connect with Wine Educate:

• Website: www.wineeducate.com

• Instagram: @wineeducate

• Email: Joanne@wineeducate.com

Episode Description:

In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweet wines. Using a 2019 Orum “Metamorphosis” Tokaji 5 Puttonyos, Joanne breaks down a WSET-style tasting note and dives into the role of Botrytis (noble rot) in sweet wine production. She also explains how acidity balances sweetness, making Tokaji a perfect study wine for WSET students.

Previous Episodes:

• Episode 10: Evaluating Wine Using the SAT

• Episode 11: What is BLIC and How to Use It?

• Episode 16: Understanding Acidity in Wine

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Introduction:

• Recap of previous episodes on acidity and sweetness.

• Why Tokaji is a “testable” wine for WSET students.

• Quick refresher on using the WSET Systematic Approach to Tasting (SAT).

What is Botrytis (Noble Rot)?

• Explanation of noble rot vs. grey rot.

• How Botrytis affects grapes and contributes to sweetness.

• The specific growing conditions needed for Botrytis: misty mornings and dry, sunny afternoons.

• Why Botrytis-infected grapes must be hand-harvested one by one.

Level 1 SAT Tasting Note:

• Appearance: White wine

• Nose: Aromas of honey, citrus, and tropical fruit.

• Palate: Sweet with high acidity, full body, and medium alcohol.

• How acidity keeps the wine balanced and fresh despite the sweetness.

Level 2 SAT Tasting Note:

• Appearance: Deep gold.

• Nose: Pronounced intensity with more specific descriptors: grapefruit, orange peel, mango, dried apricot, and vanilla (from oak aging).

• Palate: Sweet, high acidity, full-bodied, medium alcohol, and long finish.

• Introduction to BLIC (Balance, Length, Intensity, Complexity): This wine scores 4/4 – Outstanding.

Level 3 SAT Tasting Note:

• Appearance: Deep gold.

• Nose: Pronounced with even more complexity: honey, ginger, citrus, tropical fruit, dried fruit, honeysuckle, and butterscotch.

• Discussion on development: Although aromas like honey and ginger are typically tertiary, in this case, they come from Botrytis, not aging.

• Finish: Long, with multiple layers of flavors.

• Quality Assessment (BLIC): 4/4 Outstanding.

• Readiness for Drinking: Can drink now but has great aging potential.

Technical Wine Facts:

• Grape Blend: 70% Furmint, 30% Hárslevelű.

• Residual Sugar: 152 g/L

• Total Acidity: 9.5 g/L

• How high acidity balances high sugar, preventing the wine from being cloying.

• Tokaji is an ideal wine for WSET study—complex, balanced, and rich in learning points.

• The perfect example of how sweetness and acidity work together in harmony.

• Next Episode Preview: Exploring Tannin—don’t miss it!

Website: www.wineeducate.com
Instagram: @wineeducate
Email: Joanne@wineeducate.com
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In this episode of the Wine Educate Podcast, host Joanne Close kicks off a new series exploring the structural components of wine, starting with acidity. Learn how acidity develops in grapes, how it’s measured, and how to detect it on the palate. Joanne breaks it all down in an engaging, easy-to-understand way—drool test included!

Previous Episodes:

• Episode 10: Evaluating Wine Using the SAT

• Episode 11: What is BLIC and How to Use It?

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Introduction:

• Recap of previous episodes and introduction to the new series.

• Why acidity is crucial to wine structure and balance.

Acidity in Grapes & Wine:

• How acidity changes during ripening and why it’s important.

• The relationship between sugar, acidity, and harvest timing.

Technical Breakdown:

• pH vs. Total Acidity (TA): What the numbers mean.

• TA Ranges:

• • High acidity: 6.5 – 9.0 g/L (Riesling, Champagne, Nebbiolo)

  • Medium acidity: 4.5 – 6.5 g/L (Tempranillo, Merlot)

  • Low acidity: Below 4.5 g/L (Viognier, Gewürztraminer)

How to Identify Acidity in Wine:

• The drool test: What it is and how it works.

• How acidity makes wine feel fresh, crisp, and mouthwatering.

Common Acidity Descriptors & Food Comparisons:

• Lemons and green apples – Classic acidity indicators.

• Sour Patch Kids – A surprising acidity reference.

• Sweet wines like Sauternes and Tokaji – Why acidity is essential for balance.

Acidity’s Role in Aging & Wine Structure:

• Why high-acid wines age longer & retain color.

• How acidity contributes to wine stability and freshness.

Website: www.wineeducate.com
Instagram: @wineeducate
Email: Joanne@wineeducate.com