17. Tasting a Tokaji Aszu Using the SAT at Levels 1–3

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweet wines. Using a 2019 Orum "Metamorphosis" Tokaji 5 Puttonyos, Joanne breaks down a WSET-style tasting note and dives into the role of Botrytis (noble rot) in sweet wine production. She also explains how acidity balances sweetness, making Tokaji a perfect study wine for WSET students. Resources: Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It? Episode 16: Understanding Acidity in Wine What's in This Episode: Introduction: Recap of previous episodes on acidity and sweetness. Why Tokaji is a "testable" wine for WSET students. Quick refresher on using the WSET Systematic Approach to Tasting (SAT). What is Botrytis (Noble Rot)? Explanation of noble rot vs. grey rot. How Botrytis affects grapes and contributes to sweetness. The specific growing conditions needed for Botrytis: misty mornings and dry, sunny afternoons. Why Botrytis-infected grapes must be hand-harvested one by one. Level 1 SAT Tasting Note: Appearance: White wine Nose: Aromas of honey, citrus, and tropical fruit. Palate: Sweet with high acidity, full body, and medium alcohol. How acidity keeps the wine balanced and fresh despite the sweetness. Level 2 SAT Tasting Note: Appearance: Deep gold. Nose: Pronounced intensity with more specific descriptors: grapefruit, orange peel, mango, dried apricot, and vanilla (from oak aging). Palate: Sweet, high acidity, full-bodied, medium alcohol, and long finish. Introduction to BLIC (Balance, Length, Intensity, Complexity): This wine scores 4/4 – Outstanding. Level 3 SAT Tasting Note: Appearance: Deep gold. Nose: Pronounced with even more complexity: honey, ginger, citrus, tropical fruit, dried fruit, honeysuckle, and butterscotch. Discussion on development: Although aromas like honey and ginger are typically tertiary, in this case, they come from Botrytis, not aging. Finish: Long, with multiple layers of flavors. Quality Assessment (BLIC): 4/4 Outstanding. Readiness for Drinking: Can drink now but has great aging potential. Technical Wine Facts: Grape Blend: 70% Furmint, 30% Hárslevelű. Residual Sugar: 152 g/L Total Acidity: 9.5 g/L How high acidity balances high sugar, preventing the wine from being cloying. Final Thoughts: Tokaji is an ideal wine for WSET study—complex, balanced, and rich in learning points. The perfect example of how sweetness and acidity work together in harmony. Next Episode Preview: Exploring Tannin—don't miss it! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate 🎧 Thanks for listening!