• Join the Wine Educate Newsletter — Get tasting sheets, class updates, and study tips straight to your inbox. www.wineeducate.com/newsletter-signup

• Website: www.wineeducate.com

• Instagram: @wineeducate

• Email: joanne@wineeducate.com

In this week’s tasting episode, we’re sticking with the green theme—but taking a turn from herbaceous to herbal. They’re not the same (and your WSET Level 3 SAT card agrees).

Joanne breaks down what qualifies as herbal—think mint, eucalyptus, dill, lavender—and offers hands-on tips for recognizing these aromas and flavors in your daily life, from peppermint tea to dill-flavored potato chips.

You’ll also hear about her recent wine road trip through Piedmont, Val d’Aosta, and back through the South of France, where the changing landscape echoed these herbal notes in both the wines and local cheeses.

• The difference between herbaceous and herbal (and why it matters on the SAT)

• How to identify mint, eucalyptus, fennel, dill, and lavender using items you likely already have

• Why dried herbs are tricky—but worth practicing

• Wine examples that often show herbal notes, like Australian Shiraz, Rioja, and Southern Rhône reds

• A tasting group exercise you can do this week to sharpen your herbal identification skills

Gather some common dried herbs—oregano, thyme, basil, rosemary—and do a blind smell test with your tasting group. Can you pick out each one? Then try a Rioja or an Aussie Shiraz and see if you can find dill or eucalyptus on the nose. This kind of sensory training builds the confidence you need for Level 3 tasting exams.

You don’t need access to every plant on the SAT card to be a great taster. Use what’s around you, get curious, and don’t be afraid to name something even if it’s not “on the list.” What matters is building your own sensory memory.