• Wine Educate: WSET Award in Wines, Education Resources and Certifications. Study tips and practical advice for wine Enthusiasts and Professionals. Wine Tasting Techniques, Food Pairing Tips, Wine Educ

  • By: Joanne Close
  • Podcast

Wine Educate: WSET Award in Wines, Education Resources and Certifications. Study tips and practical advice for wine Enthusiasts and Professionals. Wine Tasting Techniques, Food Pairing Tips, Wine Educ

By: Joanne Close
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  • Summary

  • Welcome to the Wine Educate Podcast, your ultimate guide to mastering wine through the lens of WSET wine courses and certifications. Whether you’re a beginner exploring WSET Level 1 or preparing for the rigorous WSET Level 3 exam, this podcast is packed with insights tailored for every stage of your wine education journey. Learn wine tasting techniques using the Systematic Approach to Tasting (SAT), discover expert strategies for excelling in WSET essay practice, and dive into topics like food and wine pairing and career pathways in the wine industry. With episodes on professional wine education, tips for online wine classes, and behind-the-scenes stories from WSET exam preparation, we’ll help you turn your passion for wine into expertise. Whether you’re pursuing wine certification for personal growth or advancing your career as a sommelier or educator, the Wine Educate Podcast is here to guide you—one glass at a time. Subscribe now to gain the confidence to ace your WSET courses and elevate your appreciation of wine!
    2024
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Art Food & Wine
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Episodes
  • 17. Tasting a Tokaji Aszu Using the SAT at Levels 1–3

    17. Tasting a Tokaji Aszu Using the SAT at Levels 1–3
    Feb 18 2025

    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.

    Resources:

    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

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

    What’s in This Episode:

    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.

    Final Thoughts:

    • 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!

    Connect with Wine Educate:

    Website: www.wineeducate.com
    Instagram: @wineeducate
    Email: Joanne@wineeducate.com
    Newsletter: Sign up for exclusive content and class updates!

    🎧 Thanks for listening!
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    16 mins
  • 16. Structural Components in Wine: Sweetness

    16. Structural Components in Wine: Sweetness
    Feb 13 2025
    Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweetness. Joanne dives into how residual sugar (RS) creates sweetness in wine, how it’s measured, and how our perception of sweetness can be influenced by acidity and other factors. She also shares insights into different sweetness levels and their impact on wine style. Resources: Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It Wine Educate Newsletter – Sign up for exclusive content and class updates! What’s in This Episode: Introduction: Recap of the previous episode on acidity. Overview of why sweetness is one of the hardest wine components to gauge. Importance of understanding sweetness for WSET exams and wine pairing. Defining Sweetness: Oxford Companion to Wine: Sweetness comes from residual sugar (RS) left after fermentation. WSET Definition: Sweetness is the perceptible level of sugar, ranging from dry to lusciously sweet. Common misconceptions about sweet wines and how trends in wine preferences have shifted over time. Understanding Residual Sugar (RS): Residual Sugar (RS): The sugar left in wine after fermentation, measured in grams per liter (g/L). Typical RS ranges: Dry: 0–4 g/L (e.g., most red wines, dry whites) Off-Dry: 4–12 g/L (e.g., Gewürztraminer, inexpensive reds) Medium-Sweet: 12–45 g/L (e.g., Moscato d'Asti, White Zinfandel) Sweet: 45+ g/L (e.g., Sauternes, Tokaji Aszú) Lusciously Sweet: 100+ g/L (e.g., Tokaji Essencia, PX Sherry) Practical comparison: 2 g/L of sugar in a 750ml wine bottle = 1/3 teaspoon of sugar. How Sweetness is Perceived on the Palate: Sweetness vs. Acidity: High acidity can balance sweetness, making wines taste less sweet. Perception of Sweetness: Detected primarily on the tip of the tongue but influenced by body and alcohol. Champagne Example: How small differences in dosage can alter perception without making the wine taste “sweet.” Styles of Sweet Wines and How They're Made: Botrytis-affected wines: Sauternes, Tokaji Aszú, German BA/TBA. Ice Wine: Made from naturally frozen grapes (e.g., Canadian or German Eiswein). Fortified Wines: Such as Port, where grape spirit is added to halt fermentation. Sweetened Wines: Sherry styles like PX, where sweetening agents are added after fermentation. Wine and Food Pairing Insight: How umami-rich foods reduce the perception of sweetness in wine. Joanne’s experience at Burns Steakhouse in Tampa: Discovering how sweet wines can shine with the right pairings. Lusciously Sweet Wines: Introduction to the “Luscious” sweetness category (100+ g/L RS). Examples: Tokaji Essencia (450 g/L minimum RS) and PX Sherry (rich, syrupy, and perfect for drizzling over desserts). Joanne’s tip: Try PX Sherry in tea or over ice cream. Final Thoughts: Sweet wines are underrated and worth exploring, especially for wine students. Don’t shy away from sweet styles—they offer some of the best aging potential and complexity. Next Episode Preview: Exploring Tannin—how it feels, tastes, and why it’s essential to wine structure. Connect with Wine Educate: Website: www.wineeducate.com Instagram: @wineeducate Email: Joanne@wineeducate.com Newsletter: Sign up for exclusive content and class updates! 🎧 Thanks for listening!
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    18 mins
  • 15. Structural Components in Wine: Acidity

    15. Structural Components in Wine: Acidity
    Feb 11 2025
    Episode Description:

    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!

    Resources:

    Previous Episodes:

    • Episode 10: Evaluating Wine Using the SAT

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

    Wine Educate Newsletter Sign up for exclusive content!

    What’s in This Episode:

    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.

    Connect with Wine Educate:

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

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