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12. How the SAT Progresses: Tasting a Bordeaux Wine from Level 1 to Level 3
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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?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.
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- Upcoming WSET Classes: www.wineeducate.com
Website: www.wineeducate.com
Email: [email protected]
Instagram & Facebook: @wineeducate
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