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

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: [email protected] Instagram & Facebook: @wineeducate 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. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: [email protected] Instagram & Facebook: @wineeducate