• 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
Listen for free

  • 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! This podcast is for you if you are asking questions such as: How do I study for WSET classes? How do I pass WSET Level 3? How do I pass WSET Theory? How do I pass WSET Tasting? How can I take WSET Level 1 course online? Where can I take WSET Level 1 course online? Where can I take WSET Level 2 course online? Where can I take WSET Level 3 course online? What are the WSET Level 2 study materials? How can I prepare for the WSET Level 3 exam? What wine certification programs are available? What are the best wine education podcasts? Where are wine tasting courses near me? How can I take an online wine education class? What are Wine and Spirit Education Trust certifications? How can I become a certified sommelier? What is a wine appreciation course? What wine education is for beginners? What are advanced wine studies? Can I study wine abroad? Can I study WSET in France? Can I study WSET in Europe? What are the top wine regions to visit? How can I find wine tasting tours? What are some WSET exam tips? What are some wine industry certifications? What are professional wine qualifications? What are some wine courses for enthusiasts? What is the WSET diploma program? What are the benefits of obtaining a WSET Level 1 certification? How can I prepare for the WSET Level 2 exam? What topics are covered in the WSET Level 3 course? Are there online courses available for WSET certifications? What is the difference between WSET and sommelier certifications? How long does it take to complete WSET Level 1? What are the costs associated with WSET Level 2 courses? Can I take WSET exams online? What career opportunities are available with a WSET Level 3 certification? How do I find WSET-approved course providers near me? What study materials are recommended for WSET Level 2? Are there practice exams available for WSET Level 3? What is the pass rate for WSET Level 2 exams? How does WSET certification benefit wine professionals? What are the prerequisites for enrolling in WSET Level 3? Can I retake the WSET exam if I don't pass on the first attempt? What is the format of the WSET Level 1 exam? Are there scholarships available for WSET courses? How does WSET certification compare to other wine education programs? What are the best resources for WSET Level 3 exam preparation? How many wines do you taste in WSET Level 2? Is WSET Level 3 difficult? What jobs can I get with a WSET certification? What is the difference between WSET and CMS (Court of Master Sommeliers)? How can I memorize wine regions for the WSET exam? Do I need WSET Level 1 before taking Level 2? What’s the difference between WSET Level 2 and Level 3? How does blind tasting work in WSET exams? Is WSET certification worth it? What are the hardest parts of the WSET Level 3 exam? Can you skip WSET Level 1 and go straight to Level 2? What are the key sparkling wine styles covered in WSET Level 3? How do I apply the BLIC (Balance, Length, Intensity, Complexity) method? What are the key wine regions I need to know for WSET Level 3? How does soil type affect wine for WSET exams? What are the essential fortified wines to know for WSET Level 3? How do I prepare for the WSET Level 3 short-answer questions? What is BLIC in wine tasting, and how is it used in WSET? What’s the best way to practice multiple-choice questions for WSET? What’s the best way to take notes during a WSET wine tasting? What wines should I blind taste for WSET Level 3? How do I taste wine like a professional? What’s the difference between young and mature wines? How do I recognize wine faults like cork taint or oxidation? Why do some wines taste buttery? What’s the best way to aerate a wine before drinking? How do I know if a wine is corked? How do tannins in wine interact with food? What wines pair best with soft cheeses? How does sweetness in wine affect food pairings? How do I pair wine with vegetarian dishes? What’s the best way to store wine at home? What is the ...
    2024
    Show more Show less
Art Food & Wine
Show more Show less
Episodes
  • 23. Understanding Primary, Secondary, and Tertiary Aromas & Flavors

    23. Understanding Primary, Secondary, and Tertiary Aromas & Flavors
    Mar 11 2025
    Wine Educate Newsletter – Sign up for exclusive content and class updates. Episode Description In this episode of Wine Educate, host Joanne Close explores the essential primary, secondary, and tertiary aromas and flavors in wine. Identifying and categorizing these aromas is a crucial skill for WSET Level 3 students, as they play a key role in tasting notes and determining a wine’s development. Joanne breaks down how these aromas are classified, why they matter for the Systematic Approach to Tasting (SAT), and common student struggles when learning to differentiate them. She also shares practical study tips and wine examples to help students sharpen their tasting skills. Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025) Wine Educate Newsletter – Sign up for exclusive content and class updates. What’s in This Episode? 1. WSET Level 3 Bootcamp Update Joanne is wrapping up her Level 3 Bootcamp and heading back home. If you’re interested in future bootcamps or wine trips, subscribe to the newsletter for updates. 2. Why Understanding Aromas & Flavors Matters Primary, secondary, and tertiary aromas and flavors are crucial for describing wines accurately. In WSET Level 3, identifying tertiary aromas (or the lack of them) determines whether a wine is youthful or developing. Wines can have different combinations of these aromas—some may be all primary, while others may show secondary and tertiary characteristics. 3. Primary Aromas & Flavors Source: Directly from the grape variety and fermentation process. Categories: Floral: Elderflower, violet, rose, chamomile Herbaceous: Grass, green bell pepper, asparagus Fruit: Citrus, red fruit, black fruit, tropical, dried Spice: Black pepper Examples: Sauvignon Blanc: Gooseberry, passion fruit, elderflower Cabernet Sauvignon (unoaked): Black currant, green bell pepper, mint Syrah (unoaked): Blackberry, black pepper, violet 4. Secondary Aromas & Flavors Source: Derived from fermentation and maturation choices (winemaking techniques). Key Influences: Lees Contact: Biscuit, bread, dough, brioche, yogurt Malolactic Conversion (MLF): Butter, butterscotch, cream Oak Aging: Vanilla, coconut, smoke, toast, clove, cedar, coffee, chocolate Examples: Champagne: Strong lees influence due to extended time on lees. Oaked Chardonnay: MLF (butter) + Lees influence (biscuit, brioche) + Oak (vanilla, toast, baking spice) Grand Cru Classé Bordeaux: Clear oak influence (cedar, tobacco, vanilla, spice) 5. Tertiary Aromas & Flavors Source: Develop due to bottle aging or oxidation in oak. Types of Aging: Oxidative Maturation (oak aging): Walnut, coffee, caramel Bottle Aging (anaerobic development): Leather, mushroom, tobacco, petrol, honey Examples: Aged Riesling: Petrol, honey, dried apricot Aged Bordeaux: Cedar, tobacco, earth Vintage Port: Dried fruit, fig, nutty aromas 6. Common Student Struggles & Tips Practice is key—many students struggle because they are not used to focusing on aromas in daily life. Use your SAT card—but be specific! Writing “citrus” won’t earn points; list lemon, lime, or grapefruit instead. Tertiary aromas can be tricky—some honey aromas in botrytized wines (e.g., Sauternes, Tokaji) are primary, not tertiary. Dried fruit can be primary or tertiary—depends on how the wine was made (e.g., Amarone uses dried grapes but is still youthful). Group tasting is essential—try tasting older wines together to identify tertiary characteristics. Final Thoughts & Study Tips Calibrate your palate—practice with study groups and compare tasting notes. Don't rush—building aroma recognition takes time and repetition. Subscribe to the newsletter for updates on classes and wine trips. Connect with Wine Educate Instagram: @wineeducateWine Educate Newsletter – Sign up for exclusive content and class updates. Website: www.wineeducate.comEmail: Joanne@wineeducate.com Thanks for listening. See you next time.
    Show more Show less
    15 mins
  • 22. Tasting a Full-Bodied Red Wine Using the WSET SAT

    22. Tasting a Full-Bodied Red Wine Using the WSET SAT
    Mar 6 2025

    Wine Educate Newsletter – Sign up for exclusive content!

    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)

    What’s in This Episode? 1. WSET Level 3 Bootcamp Update

    • 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.

    2. Introduction to the Tasting Exercise

    • 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.

    3. Understanding Carménère

    • 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.

    4. Tasting at WSET Levels 1, 2, and 3

    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

    5. BLIC Analysis (Balance, Length, Intensity, Complexity)

    • 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

    Final Thoughts & Study Tips

    • 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.

    Connect with Wine Educate

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

    Thanks for listening.
    Show more Show less
    12 mins
  • 21. Evaluating The Finish of a Wine

    21. Evaluating The Finish of a Wine
    Mar 4 2025

    Wine Educate Newsletter – Sign up for exclusive content!

    Episode Description

    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)

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

    What’s in This Episode? 1. WSET Level 3 Bootcamp Update

    • 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.

    2. What is Finish in Wine?

    • 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.

    3. Common Mistakes When Evaluating 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.

    4. Classifying Finish in WSET SAT

    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.

    5. Practice Exercise: How to Train Your Palate for 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.

    Connect with Wine Educate:

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

    🎧 Thanks for listening!
    Show more Show less
    13 mins

What listeners say about 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

Average customer ratings

Reviews - Please select the tabs below to change the source of reviews.

Audible.com reviews

Amazon reviews
No Reviews are Available