WEBVTT

1
00:00:05.966 --> 00:00:09.066
WSET’s Systematic
Approach to Tasting Wine

2
00:00:10.266 --> 00:00:15.366
or S-A-T is designed to guide
you through your Level 2 tastings.

3
00:00:15.600 --> 00:00:19.766
Using the S-A-T as a framework
each time you do a tasting will help you

4
00:00:19.766 --> 00:00:23.833
calibrate and develop your tasting
observations and ensure you produce

5
00:00:23.833 --> 00:00:27.566
clear and thorough tasting notes
that can be used for future reference.

6
00:00:29.100 --> 00:00:31.866
The S-A-T is split
into four different sections.

7
00:00:32.900 --> 00:00:36.766
The first three sections each analyse
a different aspect of the wine,

8
00:00:37.366 --> 00:00:41.466
while the fourth section helps you draw
a conclusion about the quality of the wine.

9
00:00:42.366 --> 00:00:43.500
There are additional lines

10
00:00:43.500 --> 00:00:46.800
within some of these sections
to break the analysis down further.

11
00:00:47.466 --> 00:00:50.800
The first section analyses
the appearance of the wine.

12
00:00:51.066 --> 00:00:53.433
Begin by observing the
clarity of the wine.

13
00:00:53.766 --> 00:00:56.300
The majority of wines can
be described as clear.

14
00:00:56.533 --> 00:00:59.700
The second observation to note
is the intensity of the colour.

15
00:01:00.333 --> 00:01:04.233
By intensity we mean
how pale, medium or deep

16
00:01:04.233 --> 00:01:05.833
the wine's colour is.

17
00:01:05.833 --> 00:01:08.400
The final observation to note
in the appearance section

18
00:01:08.666 --> 00:01:10.533
is the colour of the wine.

19
00:01:10.533 --> 00:01:13.133
White, rosé and red wines

20
00:01:13.133 --> 00:01:15.633
each have specific colour descriptors.

21
00:01:15.633 --> 00:01:17.966
Most white wines are lemon coloured.

22
00:01:17.966 --> 00:01:22.133
If there is a noticeable greenness
to the colour, the wines are lemon-green.

23
00:01:22.500 --> 00:01:27.100
If they have a hint of orange or brown,
the wines are gold.

24
00:01:27.100 --> 00:01:31.666
Wines with a very noticeable level of browning
could be described as amber or brown.

25
00:01:33.500 --> 00:01:36.300
Rosé wines are called pink 
if they are pure pink,

26
00:01:36.300 --> 00:01:39.133
and pink-orange if they
have a hint of orange.

27
00:01:39.900 --> 00:01:42.266
In rare cases
where orange is the dominant colour,

28
00:01:42.600 --> 00:01:45.866
rosés are described as orange.

29
00:01:45.866 --> 00:01:48.466
Most red wines can be described as ruby.

30
00:01:48.866 --> 00:01:52.500
If they have a blue or purple hint,
they are called purple.

31
00:01:53.233 --> 00:01:56.000
If there is an orange or brown hint,
they are garnet,

32
00:01:56.466 --> 00:01:59.600
and if that colour is more brown
than red, they are tawny.

33
00:02:00.566 --> 00:02:04.200
Brown should be used for wines
where no redness in the colour remains.

34
00:02:05.200 --> 00:02:09.000
The next section of the SAT
analyses the nose of the wine.

35
00:02:09.633 --> 00:02:12.066
When we say the nose,
we mean the characteristics

36
00:02:12.066 --> 00:02:14.733
that can be detected
when sniffing or smelling the wine.

37
00:02:15.700 --> 00:02:18.233
The section on the nose
is split into three lines.

38
00:02:18.800 --> 00:02:21.466
The first line assesses
the condition of the wine.

39
00:02:22.000 --> 00:02:25.000
You'll learn about common wine faults
later in the course.

40
00:02:25.833 --> 00:02:29.400
The second line on the nose assesses
the intensity of aromas.

41
00:02:29.966 --> 00:02:32.400
The third line is aroma characteristics.

42
00:02:33.300 --> 00:02:36.400
Factors such as
grape variety, grape ripeness,

43
00:02:36.566 --> 00:02:40.300
and maturation method can all affect
the aromas present in wine.

44
00:02:41.000 --> 00:02:45.233
To help you identify aromas in wine,
you can use the Level 2 Wine-Lexicon.

45
00:02:46.600 --> 00:02:49.200
Here is an example
of how you can use the S-A-T

46
00:02:49.600 --> 00:02:52.800
to write a tasting note
for a premium Cabernet Sauvignon.

47
00:02:54.000 --> 00:02:57.466
The last section of the S-A-T studies
the palate of the wine,

48
00:02:57.700 --> 00:03:01.333
which you do by taking a sip.
When assessing the palate,

49
00:03:01.566 --> 00:03:04.466
the lines break down
the structural characteristics of wine.

50
00:03:07.500 --> 00:03:09.633
These are sweetness, acidity,

51
00:03:10.100 --> 00:03:12.633
tannin, alcohol and body.

52
00:03:13.800 --> 00:03:15.866
When assessing
each of these characteristics,

53
00:03:16.133 --> 00:03:19.366
pick one option from the three-
or four-point scale in the S-A-T.

54
00:03:22.200 --> 00:03:23.433
There is more detail provided

55
00:03:23.433 --> 00:03:27.033
about these scales in the textbook.

56
00:03:27.033 --> 00:03:29.966
There is also a line for the 
flavour intensity of the wine,

57
00:03:30.300 --> 00:03:33.400
which is described in a similar way
to aroma intensity.

58
00:03:34.466 --> 00:03:37.266
The next line analyses
the flavour characteristics.

59
00:03:37.733 --> 00:03:40.933
These flavours may be similar to the
aromas you found on the nose.

60
00:03:43.000 --> 00:03:45.866
Use the Level 2 Wine-Lexicon
to help you detect

61
00:03:45.966 --> 00:03:49.866
and describe any primary,
secondary or tertiary flavours.

62
00:03:51.300 --> 00:03:53.966
Finally,
think about the finish of the wine.

63
00:03:54.800 --> 00:03:57.900
This is how long the desirable sensations
and flavours of the wine

64
00:03:58.066 --> 00:04:00.966
last on your tongue
after you have swallowed or spat

65
00:04:00.966 --> 00:04:02.400
the wine out.

66
00:04:05.300 --> 00:04:08.833
Here is an example of how to complete
the palate section of the S-A-T

67
00:04:09.166 --> 00:04:11.633
for a Cabernet Sauvignon.

68
00:04:13.900 --> 00:04:16.166
The last section of the S-A-T helps

69
00:04:16.166 --> 00:04:20.000
you assess the quality of the wine.

70
00:04:21.400 --> 00:04:23.266
It is useful to see this section

71
00:04:23.266 --> 00:04:27.533
as a guide to help you discuss quality
rather than a set of strict rules.

72
00:04:28.600 --> 00:04:32.800
Using the S-A-T, quality is assessed
based on balance, length

73
00:04:32.800 --> 00:04:35.866
or finish, intensity and complexity.

74
00:04:37.200 --> 00:04:39.366
When assessing the quality of a wine,

75
00:04:39.366 --> 00:04:44.766
think about how many of these criteria
a wine shows positively against.

76
00:04:44.766 --> 00:04:49.233
A poor wine does not show positively
against any. 

77
00:04:49.233 --> 00:04:51.933
An acceptable wine shows
positively against just one.

78
00:04:51.933 --> 00:04:55.166
A good wine
will show positively against two criteria,

79
00:04:55.766 --> 00:04:59.100
while a very good wine
will show positively against three.

80
00:04:59.966 --> 00:05:04.133
An outstanding wine will show positively
against all four criteria.

81
00:05:05.166 --> 00:05:05.933
Now you know how

82
00:05:05.933 --> 00:05:09.333
to use the WSET’s
Systematic Approach to Tasting,

83
00:05:09.700 --> 00:05:12.933
Try it out for yourself
by carrying out your first tasting.