Wine Educate: WSET Award in Wines, Education Resources and Certifications. Study tips and practical advice for wine Enthusias

Joanne Close
  • 4.9 (11)
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Wine Educate: WSET Award in Wines, Education Resources and Certifications. Study tips and practical advice for wine Enthusias

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!

  1. 18. Structural Components in Wine: Tannin

    15 HR. AGO

    18. Structural Components in Wine: Tannin

    Wine Educate Newsletter – Sign up for exclusive content! 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

    14 min
  2. 17. Tasting a Tokaji Aszu Using the SAT at Levels 1–3

    2 DAYS AGO

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

    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!

    16 min
  3. 16. Structural Components in Wine: Sweetness

    FEB 13

    16. Structural Components in Wine: Sweetness

    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!

    18 min
  4. 15. Structural Components in Wine: Acidity

    FEB 11

    15. Structural Components in Wine: Acidity

    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

    15 min
  5. 14. Exploring WSET Beer Education with Sal Mortillaro

    FEB 4

    14. Exploring WSET Beer Education with Sal Mortillaro

    Episode Summary: In this episode of the Wine Educate Podcast, host Joanne Close welcomes Sal Mortillaro, WSET Beer Educator, to discuss the world of beer education, certifications, and the exciting expansion of WSET’s Beer program. Sal shares his impressive background in beer judging, competitions, and how he became part of the first-ever cohort of WSET Beer educators. Joanne and Sal discuss what students can expect from WSET Level 1 and Level 2 Beer courses, how beer education differs from wine certifications, and what makes beer tasting so fascinating. Topics Covered: Sal’s journey from beer enthusiast to Grand Master Beer Judge The structure of the Beer Judge Certification Program (BJCP) and how it differs from WSET Overview of the Cicerone Certification and how it compares to other beer education paths The launch of WSET Level 1 and Level 2 Beer Certifications What students will learn in each level, including beer styles, tasting techniques, and food pairings The similarities between beer and wine education, including tasting structure and analysis Sal’s personal favorite beer styles and competition judging experiences Links & Resources: WSET Beer Specifications: Level 1 & Level 2 Upcoming Beer Classes: 📅 Level 1   📅 Level 2   Contact: The best way to stay connected about upcoming classes, wine trips and exclusive content is to join the Wine Educate Newsletter Sign Up! For direct questions please Email joanne@wineeducate.com

    20 min
  6. 13. Tasting a New Zealand Sauvignon Blanc Using the SAT Levels 1–3

    JAN 28

    13. Tasting a New Zealand Sauvignon Blanc Using the SAT Levels 1–3

    Summary: In this episode of the Wine Educate podcast, Joanne walks listeners through a detailed WSET Systematic Approach to Tasting (SAT) analysis of a New Zealand Sauvignon Blanc from Marlborough, showcasing how tasting notes evolve across WSET Levels 1, 2, and 3. Using the 2023 Three Brooms as an example, she explores the differences in structure, detail, and evaluation as students progress through each level. Joanne also shares insights into common descriptors like "gooseberry" and "cat's pee," breaking them down for clarity and context. Resources: Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It? Useful Tools: SAT Level 1 SAT Level 2 SAT Level 3 Wine Educate Newsletter (link to subscribe for exclusive content) What’s in This Episode: Introduction: Quick recap of episodes 11 and 12. The purpose of tasting a white wine, specifically a New Zealand Sauvignon Blanc. Explanation of why this wine is a "testable" example for WSET practice. Level 1 SAT Tasting Note: Focus on primary characteristics (appearance, basic aromas, and palate components). Level 2 SAT Tasting Note: Introducing intensity, finish, and BLIC (Balance, Length, Intensity, Complexity). Greater specificity in identifying aromas (herbaceous, citrus) and linking them to clusters. Level 3 SAT Tasting Note: Adding modifiers like “medium plus” or “medium minus.” Discussion of development, readiness for drinking, and nuances like "gooseberry" and "cat’s pee." Expanded flavor profiles, including tropical and stone fruits. Explaining Common Descriptors: Gooseberry: What it is, where it’s found, and how its tart and herbaceous qualities are linked to New Zealand Sauvignon Blanc. Cat’s Pee: Why this descriptor is used, its aromatic significance, and reframing it as an “ammoniated” note. Conclusions Using BLIC: Quality assessment: “Good” rating with reasoning. Readiness for drinking: Drink now, not suitable for aging. Final Thoughts: Acknowledging the value of practice with “testable” wines. Connect with Wine Educate Website: www.wineeducate.com Instagram: @wineeducate Email: Joanne@wineeducate.com

    15 min
  7. 12. How the SAT Progresses: Tasting a Bordeaux Wine from Level 1 to Level 3

    JAN 21

    12. How the SAT Progresses: Tasting a Bordeaux Wine from Level 1 to Level 3

    Episode Summary In this episode of the Wine Educate Podcast, Joanne Close breaks down how the WSET Systematic Approach to Tasting (SAT) evolves from Level 1 to Level 3. Using a 2000 Bordeaux as the example, Joanne demonstrates how tasting notes become progressively more detailed and analytical, helping students understand what to expect as they advance through the WSET levels. Resources Mentioned in This Episode Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It? Useful Tools: SAT Level 1 SAT Level 2 SAT Level 3 Wine Educate Newsletter (link to subscribe for exclusive content) What’s in This Episode? Overview of the SAT Progression Explanation of the purpose and focus at each level: Level 1: Introduces basic structural components and characteristics of wine. Level 2: Adds intensity, finish, and introduces quality assessment with BLIC. Level 3: Increases specificity with development, plus/minus modifiers, and readiness for drinking. Tasting Example: 2000 Bordeaux (Right Bank) Level 1 SAT Note: Basic observations: red wine, black fruit, oak, dry, medium tannin, medium alcohol, full body. Level 2 SAT Note: Introduced intensity, finish, and quality assessment using BLIC. Example conclusion: Medium ruby color, pronounced aromas of black fruit, oak, and tertiary notes; long finish; outstanding quality. Level 3 SAT Note: Added clarity, development, and plus/minus modifiers. Example conclusion: Clear, medium ruby; pronounced aromas of blackcurrant, tobacco, and cedar; medium-plus tannin; drink now but has potential for aging. Key Takeaways The SAT evolves to help students build confidence and precision in wine tasting. Practice is key—calibrate your palate with your instructor. Preview of Next Episode Joanne will demonstrate SAT progression for a white wine using a New Zealand Sauvignon Blanc. Connect with Us! Website: www.wineeducate.com Instagram: @wineeducate Email: Joanne@wineeducate.com

    16 min
  8. 11. What is BLIC and How to Use It to Assess Wine Quality

    JAN 14

    11. What is BLIC and How to Use It to Assess Wine Quality

    Episode 11: What is BLIC and How to Use It to Assess Wine Quality Episode Description: In this episode we break down BLIC, the WSET framework for evaluating wine quality and readiness for drinking. Discover how this structured approach—covering Balance, Length, Intensity, and Complexity—fits into the Standard Approach to Tasting (SAT) and how it helps wine students and professionals make objective assessments. Joanne explains each component of BLIC, provides practical examples, and highlights how it is integrated into WSET Levels 2 and 3. Whether you're a seasoned wine enthusiast or just starting your wine education journey, this episode is packed with insights to refine your tasting skills. Resources SAT Resources: WSET Level 1 SAT WSET Level 2 SAT WSET Level 3 SAT Newsletter Sign-Up: Click here to join the Wine Educate newsletter for exclusive study tools, tips, and content not available anywhere else. Learn More About Classes: Visit our website for details on upcoming WSET classes. Discovery Call: Schedule a call with Joanne to discuss your wine education goals. What’s in This Episode? Introduction: Overview of BLIC and its role in evaluating wine quality. What is BLIC? Background: Developed by WSET, BLIC complements the SAT and is introduced in Level 2, continuing into Level 3. Acronym breakdown: Balance: How well components like sweetness, acidity, tannin, alcohol, and body work together. Length: Persistence of multiple pleasant flavors after swallowing or spitting. Intensity: Strength of aroma and flavor or the presence of clearly identifiable characteristics. Complexity: Range and interplay of primary, secondary, and tertiary aromas and flavors. How to Use BLIC: Guidelines for assessing quality: Faulty/Poor: No components meet BLIC standards. Acceptable: One BLIC component present. Good: Two BLIC components present. Very Good: Three BLIC components present. Outstanding: All four BLIC components present. Readiness for drinking categories: Too young. Drink now with potential for aging. Drink now, not suitable for further aging. Too old. Examples: Good Quality Wine: Beaujolais Nouveau with identifiable characteristics but no length or complexity. Outstanding Wine: 2008 Barolo demonstrating balance, long finish, intensity, and complexity, with potential for aging. BLIC in Practice: Importance of calibration with your instructor in WSET classes. Tips for using BLIC in blind tastings and exams. Upcoming Classes and Workshops: Highlight of the Level 3 tasting workshop at Wine Educate, open to all students. Exclusive information and announcements available through the newsletter. Conclusion and Next Episode Teaser: Summary of BLIC’s role in wine evaluation. Sneak peek into next week’s episode: comparing the same wine using SAT for Levels 1, 2, and 3 to demonstrate how the framework evolves in complexity.   Key Takeaways: BLIC is an essential tool for evaluating wine quality and readiness for drinking in WSET Levels 2 and 3. Objective tasting and assessment require consistent practice and calibration with your instructor. The Wine Educate newsletter is your go-to source for exclusive resources, updates, and announcements.

    18 min
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4.9
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About

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!

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