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

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