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

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• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

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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.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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!

 

What’s in This Episode: 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.

Final Thoughts & Study Tips:

• 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!

Next Episode Preview:

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

• Join the conversation on Instagram @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Episode 19: Structural Components in Wine: Alcohol 

Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the Structural Components Series with a deep dive into Alcohol in Wine. She explores how alcohol affects wine’s body, balance, and perception, while also covering the science behind ABV, legal labeling requirements in the U.S. and E.U., and practical tips for identifying alcohol levels in blind tastings. Joanne also shares a fun at-home tasting exercise to better understand alcohol in wine, beer, and spirits. Plus, she discusses upcoming WSET Level 3 course changes and the impact of festival season in New Orleans on students' study schedules.

Resources:

• Felicity Carter’s articles on alcohol and health 

• Previous episodes in the Structural Components Series:

• Episode 16: Structural Components in Wine: Acidity

• Episode 17: Tasting a Tokaji Aszú Using the SAT

• Episode 18: Structural Components in Wine: Tannin

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

 

What’s in This Episode: WSET Level 3 Course Updates:

• Fall 2024 session starts August 11th – Sign up early and get your book!

• Spring 2026 format change: A more intensive structure with two classes per day to accommodate service industry professionals before festival season.

Alcohol in Wine: A Deep Dive

• Definition: Alcohol is a byproduct of fermentation that contributes to a wine’s body and warmth.

• WSET Level 3 Perspective: Alcohol provides body and affects balance in wine.

How is Alcohol Measured?

• ABV (Alcohol by Volume) = The percentage of ethanol in 100 liters of wine.

• Most wines range between 9% and 16% ABV, but the majority fall between 12.5% and 14.5%.

• Minimum legal ABV:

• E.U.: 8.5% (9% in warmer zones)

• U.S.: No strict minimum, but labeling rules apply.

Alcohol Labeling & Legal Variances:

• U.S. Regulations (TTB):

• Above 14% ABV: Must display alcohol content.

• Below 14% ABV: Some exceptions apply.

• Tolerance Allowances:

• Under 14% ABV: Allowed a 1.5% variance (e.g., a wine labeled 12% could actually be between 10.5% and 13.5%).

• Over 14% ABV: Allowed a 1% variance.

• European Union (E.U.) Regulations:

• All wines must display ABV on the label.

• Tolerance Allowances:

• Still wines: 0.5% variance.

• Sparkling wines: 0.8% variance.

How to Identify Alcohol in Wine:

1. Visual Clues: Legs or tears on the glass can indicate higher alcohol.

2. Nose Perception: Alcohol can produce a “singeing” sensation.

3. Palate Perception: Alcohol contributes to body and creates a warming sensation in the throat and chest (a.k.a. Dragon’s Breath!).

4. Personal Sensitivity: Some people feel it in their ears, throat, or chest—pay attention to your own tells!

WSET Level 3 SAT (Systematic Approach to Tasting) Alcohol Scale:

• Low Alcohol: Below 11% ABV

• Medium Alcohol: 11% - 13.9% ABV

• High Alcohol: 14% ABV and above

Important Note: Unlike other categories in the SAT, alcohol is not graded with plus or minus (e.g., no “Medium+” alcohol).

Examples of Alcohol Levels in Wine:

• High Alcohol: California Zinfandel, Port, Amarone

• Medium Alcohol: Most Bordeaux, Rioja, or Chianti

• Low Alcohol: Vinho Verde, Moscato d’Asti, White Zinfandel

Caution: Not all sweet wines are low in alcohol! Example: Sauternes can be 14.5% ABV!

At-Home Alcohol Perception Exercise:

• Compare Vodka, Wine, and Beer side by side in wine glasses.

• Observe legs, nose sensation, and warming effect on the palate.

Final Thoughts & Discussion:

• Recent media coverage on alcohol and health – Check out Felicity Carter’s articles and podcasts (linked in the show notes).

• Spicy Debate: Is alcohol-free wine still wine? – Join the discussion on Instagram @WineEducate.

 

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

 

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

 

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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

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!

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

🎧 Thanks for listening!

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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

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.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

 

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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.

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.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

 

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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.

What’s in This Episode?

1. 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.

2. 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.

3. Key Takeaways

   • The SAT evolves to help students build confidence and precision in wine tasting.

   • Practice is key—calibrate your palate with your instructor.

4. Preview of Next Episode

   • Joanne will demonstrate SAT progression for a white wine using a New Zealand Sauvignon Blanc.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

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?

1. Introduction:

   • Overview of BLIC and its role in evaluating wine quality.

2. 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.

3. 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.

4. 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.

5. BLIC in Practice:

   • Importance of calibration with your instructor in WSET classes.

   • Tips for using BLIC in blind tastings and exams.

6. 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.

7. 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.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Welcome to the Wine Educate Podcast! In this episode, host Joanne Close dives into the WSET Systematic Approach to Tasting (SAT) and its role in wine education. Joanne also covers the often-overlooked but essential practice of spitting in wine tastings—why it matters and how to do it effectively.

1. The WSET Systematic Approach to Tasting (SAT):

• What is the SAT?

• Created by the WSET in 1969 as a structured, objective framework for wine tasting.

• Used by over 100,000 students annually in 70+ countries.

• Why is it important?

• Ensures consistent and clear observations.

• Helps identify grape variety, climate, winemaking techniques, and quality.

• Builds confidence and analytical skills essential for exams and professional practice.

• A Detective’s Approach:

• Think critically about wine’s components and trust your observations.

• Avoid trying to force conclusions before you’ve completed your tasting notes.

2. Breaking Down the SAT – Appearance, Nose, Palate:

• Appearance:

• Assess clarity, intensity, and color under proper lighting.

• Example: A pale ruby wine may suggest a thin-skinned grape like Pinot Noir or Gamay.

• Nose:

• Focus on aroma intensity and characteristics: primary, secondary, and tertiary.

• Pro tip: Spend extra time on the nose before tasting; it reveals so much.

• Palate:

  • Sweetness: Tip of the tongue.

  • Acidity: Tingling on the sides of the tongue and salivary glands.

  • Tannin: Drying sensation on gums and teeth.

  • Alcohol: Warmth in the back of the throat or slight nasal "sting."

  • Body: Weight or texture of the wine.

• Structural components and where to detect them:

3. Why Spitting is Important:

• Professional Tasting Practice:

• Avoid palate fatigue and overconsumption.

• Essential for evaluating multiple wines, especially at trade events or exams.

• Tips for Spitting Effectively:

• Bring your own spit cup (pro tip: a Mardi Gras cup works perfectly in New Orleans!).

• Practice at home to build confidence.

• Don’t feel self-conscious—spitting is standard in professional settings.

• For WSET Students:

• Critical for Level 3 exams: Spit during the tasting to stay sharp for the 2-hour theory portion.

Key Takeaways:

• The SAT provides a structured approach to wine tasting that grows in complexity as you progress through WSET levels.

• Spitting is an essential skill to maintain focus, avoid palate fatigue, and ensure objectivity.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Episode Summary: In Episode 9 of the Wine Educate Podcast, Joanne Close explores how external factors can significantly impact your wine tasting experience. From lighting and temperature to the glassware you use, creating a proper tasting environment is essential for both objective analysis and enjoyment. Designed especially for WSET students, this episode emphasizes the importance of preparing both your setting and yourself to maximize tasting accuracy and success.

What You’ll Learn in This Episode:

1. Why Your Tasting Environment Matters:

   • How external factors like smells, sounds, and distractions influence your perception of wine.

   • The importance of creating a neutral, consistent space for tasting.

2. The Ideal Tasting Environment:

   • Neutral Space: Avoid distractions, strong odors (e.g., perfumes, food), and scented items.

   • Lighting: Use natural or white light to evaluate wine appearance properly.

   • Temperature: Maintain a comfortable room temperature (~68°F) and serve wine at its ideal temperature.

   • Space: Ensure adequate room for glasses, notes, and comfortable seating.

3. Preparing Yourself for Tasting:

   • Stay hydrated: Dehydration reduces saliva production, affects aroma detection, and exaggerates alcohol perception.

   • Avoid palate disruptors: Neutralize your palate by drinking water or eating plain crackers before tasting.

4. Glassware Tips:

   • Use clean, unscented glassware to avoid unwanted aromas.

   • Suitable shapes like ISO standard tasting glasses help focus aromas and maintain consistency.

5. Practical Tips for Success:

   • Why spitting during tastings helps with clarity and focus (hint: stay tuned for the next episode).

   • The importance of standardizing your tasting practices for WSET success.

Homework for This Week:

• Assess your current tasting environment.

• Identify a few simple changes to create a more neutral and conducive space for wine tasting.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Episode Summary: In this episode of the Wine Educate Podcast, Joanne dives into everything you need to know about the WSET Level 2 Award in Wines. Whether you’re considering enrolling or you’re already signed up, this episode is packed with valuable insights on what to expect, how to prepare, and how to make the most of your study journey.

Topics Covered:

1. Overview of WSET Level 2:

   • What the course covers: grape varieties, wine styles, climate effects, winemaking, fortified and sparkling wines, and more.

   • Course structure: 8 weekly sessions or a more intensive format. 

2. The Tasting Experience:

   • Taste 48 wines over the course of the program (6 wines per session).

   • Guided use of the Systematic Approach to Tasting (SAT)—no blind tasting required.

3. Exam Details:

   • 1-hour multiple-choice exam with 50 questions.

   • Pass levels:

   • Pass: 55–69%

   • Pass with Merit: 70–84%

   • Pass with Distinction: 85%+

   • Important note: Once you pass, your grade is final.

4. Preparation Tips:

   • Read the textbook, Wines: Looking Behind the Label, cover to cover.

   • Use the WSET Specification as your guide for study focus and exam weighting.

   • Create flashcards for active learning—Joanne shares how this practice has helped her throughout her wine education journey.

5. The SAT Card:

   • Practical tips for building your sensory catalog.

   • How to practice identifying aromas and flavors with everyday items like fresh herbs and produce.

6. The Transformational Impact:

   • Gain confidence in understanding wine labels, pairing food and wine, and navigating wine shops.

   • Discover new wine styles and favorites, from Riesling to Fino Sherry.

7. Advice for Prospective Students:

   • Don’t procrastinate—sign up early, get the materials, and start preparing.

   • Enjoy the process and the transformation that comes with the course.

Outro: Thank you for tuning in to the Wine Educate Podcast! If you found this episode helpful, please share it with your fellow wine enthusiasts and leave a review. Stay tuned for more tips, study guides, and wine education insights in future episodes. Cheers!

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Welcome back to the Wine Educate Podcast! This week marks an exciting milestone as we host our very first interview. Meet Matt Ray, WSET Spirits Educator and spirits professional, as he shares his unique career journey and passion for spirits education. From his early days as a bartender to his current role at the Sazerac House, Matt takes us through his professional evolution and why he feels WSET certification is the gold standard for spirits education.

What We Cover in This Episode:

• Matt’s Career Journey: Learn how Matt transitioned from bartending to teaching, and now representing one of the largest spirits companies in the world.

• Introduction to Spirits Certifications: Discover the range of spirits certifications available, including the gold-standard WSET offerings and alternatives such as Certified Spirits Specialist (CSS) and Bourbon certifications from Moonshine University.

• Why Choose WSET for Spirits Education? Matt discusses why WSET certifications are the most rigorous and respected in the industry.

• What to Expect in WSET Level 1 & Level 2 Spirits Classes: Matt breaks down the foundational knowledge taught in Level 1 and how Level 2 delves deeper into production, tasting, and analysis.

• Learning in a Spirits Class: What’s it really like to attend a WSET spirits class? Matt reassures listeners about tasting responsibly while emphasizing the joy of learning through hands-on experiences.

• Why Enthusiasts Should Start with Level 1: Whether you're a professional or a spirits enthusiast, starting with Level 1 helps build confidence and foundational knowledge.

• Future WSET Spirits Plans: Hear about Matt’s journey toward becoming a certified Level 3 Spirits Educator and what that means for Wine Educate’s future offerings.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

In this episode of the Wine Educate Podcast, we tackle the Top 10 Most Frequently Asked Questions about WSET courses. Whether you're a wine enthusiast or an industry professional, this episode is packed with practical advice and insights to help you navigate your WSET journey with confidence.

Questions Answered in This Episode:

1. Can I take WSET courses if I’m not in the industry? Absolutely! WSET classes are designed for both industry professionals and wine enthusiasts.

2. Do I need to complete Level 1 before Level 2? No prerequisites are required for Level 2, but we discuss why starting with Level 1 can be beneficial.

3. Do I need to finish Level 2 before taking Level 3? While not required, we explain why Level 2 is a valuable foundation for Level 3 success.

4. What happens if I miss a class session? Life happens! Learn how to manage missed classes and stay on track with your studies.

5. Are payment plans available for Level 2 and Level 3? Yes, flexible options are offered for both levels, with details on how to set up a plan.

6. What do the exams look like for Levels 1, 2, and 3? From multiple-choice questions to essay writing and tastings, we break down what to expect at each level.

7. Can I take the exam on a different date than my course? Yes! We cover the process for rescheduling your exam and the guidelines to keep in mind.

8. What happens if I don’t pass? Discover retake policies, pass rates, and tips to help you succeed on your first attempt.

9. What will I gain from WSET classes? Gain knowledge, certification, a pin, and connections with like-minded wine enthusiasts.

10. What resources can help with preparing for class? From books to podcasts and flashcards, we touch on the many tools available to support your studies.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

In this episode of the Wine Educate Podcast, we’re diving into everything you need to know about the WSET Level 1 Award in Wines. Whether you’ve already signed up or are just exploring the idea, this episode provides essential tips and insights to help you walk into class feeling prepared and confident.

Topics Covered:

• What’s in the Course: A detailed look at the WSET Level 1 syllabus, including topics like grape varieties, wine styles, and the Systematic Approach to Tasting (SAT).

• Why Level 1 Matters: Discover why starting with Level 1 builds a strong foundation for success in Level 2 and Level 3 courses.

• Practical Advice for Class: Learn about the tasting exercises, classroom format, and how to get the most out of the day-long course.

• Preparation Tips:

• How to use the WSET Level 1 Specification for study.

• Download our free Level 1 Flashcards for extra prep.

• Get tips on staying hydrated, well-rested, and ready to taste.

• The Exam: What to expect from the 30-question multiple-choice exam, and strategies for success.

• Why It’s Fun: This course isn’t just informative; it’s an engaging, hands-on experience with lots of opportunities for learning and connection.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

 

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com
• Scholarship List: www.wineeducate.com/general-information

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Episode 4: Wine Scholarships! I have a list for you.

Let’s talk about wine education and how to make it more affordable. If you’ve looked into WSET classes, you know they can be pricey. For example, Level 2 in the U.S. averages around $800, Level 3 is about $2,000, and the Diploma is roughly $6,000. And that’s not even including wine samples or travel expenses!

In this episode, I cover:

• Payment plans: Many APPs (Approved Program Providers) offer payment options. For instance, Wine Educate offers two installments for Level 2 and three for Level 3.

• Employer sponsorship: There’s been an incredible increase in employers—restaurants, distributors, and importers—covering WSET courses for their staff. It’s a win-win; I share examples of how this benefits both employees and businesses.

• Scholarships and mentorship programs: From local APPs offering scholarships to unique opportunities like being a teacher’s assistant (TA), there are so many creative ways to offset the costs of wine education.

To make things even easier, I’ve compiled a list of the top 10 wine scholarships and mentorship programs. Get the list HERE This list will continue to evolve, so if you know of a scholarship or program that’s been helpful to you, please email me at joanne@wineeducate.com. I’d love to include it!

Finally, I encourage you to map out your wine education goals. Whether it’s achieving a Master of Wine certification or simply taking your first Level 1 course, having a plan will help you align your timeline and budget with the opportunities available.

Next week, I’ll be sharing why WSET Level 1 is my favorite class to teach and why you shouldn’t skip it—even if you have some wine experience already.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com
• Scholarship List: www.wineeducate.com/general-information

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

In this episode of the Wine Educate Podcast, I unpack the options for pursuing your WSET education, whether in person or online. From navigating the WSET Global website to finding an APP (Approved Program Provider) near you, I share step-by-step guidance on how to choose the best class format for your schedule, goals, and lifestyle.

I highlight the benefits of in-person learning, from tasting over 60 wines in a Level 3 class to forming valuable connections with wine enthusiasts and professionals. I also understands that online courses offer flexibility for those balancing busy lives or living far from an APP. We will look at course structures, tasting opportunities, and even how exams are conducted for both formats.

Whether you're just starting your wine education journey or preparing to level up, this episode offers essential insights to help you choose the right path and make the most of your WSET experience.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

 

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

In this episode of the Wine Educate podcast, I dive into the world of WSET—what it is, how it works, and why it matters. Discover the history of the Wine & Spirit Education Trust, its globally recognized qualifications, and how they’re structured across wine, spirits, sake, and beer.

I'll also explore how WSET creates a common language for wine professionals, enhances resumes for career opportunities, and establishes a strong foundation of knowledge for anyone in the wine industry. Plus, learn why the course specifications are your ultimate guide to acing the exams.

Curious about where to study? I explain what an APP (Approved Program Provider) is and how to find one near you.

Next week, I’ll share tips on choosing between in-person and online classes.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

Welcome to the Wine Educate Podcast, where we explore all things WSET education, wine tasting techniques, study tips, and wine industry insights for both enthusiasts and professionals. In this inaugural episode, host Joanne Close, founder of Wine Educate, shares her journey through the wine industry, from earning WSET certifications to teaching over 500 students.

Joanne discusses the origins of her wine school, her passion for making wine education approachable, and her mission to create a welcoming community for learners. Whether you're a curious beginner or an experienced student tackling WSET Diploma, this episode sets the stage for guidance, tips, and resources to help you on your wine education journey.

Next episode: A deep dive into the WSET framework—its history, structure, and how to choose the learning format that suits you best.

Resources & Links

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes: www.wineeducate.com

How to Contact Us

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate