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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)

• 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

• 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

• 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

• 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.

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