Hello welcome everyone to today’s Webinar with WSET this is our events Hub My name is Joseph Um I am going to move us on really Quickly to a checklist of what we’re Going to be doing today and that will All become apparent why Um you’ve logged into a session which is Called how to taste wine without Drinking wine so thank you for joining Me today I am going to switch straight to this Next slide because there are a few Things to get ready for today hopefully You got this in the invitation or in the Advertising for the event but I just Thought I’d flash this up as soon as Possible so you can get everything Prepared Um so what we’re going to be doing is Something that’s quite interactive and Something where we’re making up lots of Different solutions of water and to sort Of fully take part in that the best Things to have with you are a jug of Water so I’ve got my jug of water here Um four glasses and they can be any Glasses if you’ve got wine glasses Brilliant if you’ve just got tumblers Water glasses that’s absolutely fine We’re not going to be tasting wine today As the title suggests Um two or three grapes to hand really Good if you’re sitting there in a small
Group then go and get a small bunch of Grapes if you’ve got them If you’ve got black grapes even better Doesn’t really matter though um if You’ve just got white grapes with you And that’s absolutely fine Two slices of lemon mine look a bit more Like chunks or segments of lemon but any Size of slice of lemon would be really Good a tea bag just bring the tea bag Along you don’t need to boil the kettle At this point we’re not going to boil The kettle at all in fact for the Session bring that along and we’ll add It to some water in a minute but just Bring the tea back for now and then any Sugar that you have to hand basically The plainer the sugar the better Um so White Plain sugar I’ve got some Caster sugar with me today anything a Bit like icing sugar would also be fine Okay so something nice and simple plain Sugar that you’d use for baking And we’re going to use these all in a Minute okay I’ll come back to that um just to say Hello properly now my name is Joseph Hallam I work at WSET in our business Development team Um so I’m a I’m an educator and I’m Someone that actually trains Educators Who go on to teach our courses as well Um most of my time is spent looking After our network of course providers
Around the world if you don’t know Anything about WSET we’re the wine and Spirit education trust so every year About 100 000 people or more do one of Our courses and qualifications related To wines Spirits or sake and we have Real beginner one day courses just to Introduce people to the world of drinks And then we have programs such as our Level four diploma room wines which is a Two-year part-time study course uh Really to expert level and everything in Between So we’ve got one Central School in London but the rest of the time we’re Running these courses through Third-party course providers and that’s My job uh looking after that brilliant Network of course providers all around The world uh to make sure they they Provide the best possible courses for You guys Um so that’s me I’m just going to tell You a little bit more about what we’re Going to do today as well Um Before I go on to the content there are A couple of functions you’re all Probably very familiar with zoom by now Um but we’ve got a chat box that Absolutely tell us where you where You’re sitting at home today where You’re joining us from Um also as I said it’s quite an
Interactive session so if you just want To make a few comments about what you’re Experiencing when we taste some of these Samples through the session absolutely Do that I will try and get to as many Questions at the end of today’s sessions We’re going to be about 25 minutes half An hour today and I’ll try and get to as Many questions as possible at the end This is part of our events Hub program If you want to catch up on past episodes Just head to wset’s YouTube channel Everything is available through that Right hopefully I I’m sort of picturing Everyone Scrambling around at home into their Kitchens and trying to look through Their cupboards but when they last baked A cake and find their sugar and Everything hopefully people are getting Themselves together by now Um this is obviously jumping the gun a Little bit I I what I thought I’d do as Well is just talk about next steps after Today’s session today’s session is Really a sort of beginner level session Thinking about your palette thinking About how we taste things thinking about Different Sensations in our mouth Um but I just wanted to give you a few Sort of hints for what you could do next After attending today’s session if you Wanted to develop these tasting skills There is nothing better than getting to
Know different fruits and Food flavors By really simply and quite obviously Tasting those food stuffs Um we have that there are available Um out there sort of different tasting Packs and things like that that are Specifically before wine Aromas and Flavors and you can use those To be honest I personally find that Going out and finding the fresh food is The best thing to do head to your local Market head to your local supermarket Buy these things cook with these things Taste them really think about those Different flavors compare things next to Each other when was the last time you Actually just tried a red cherry next to A black cherry for example try those two Things next to each other how are they Different what is that flavor profile Okay when it comes to Wine there’s this Great Mystique about people being able To stick their nose in a glass and just Tell you where that wine came from how Old it is what great variety where it Was made the particular Vineyard okay That is a rare skill Um and Takes years and years of practice and Dedication to get to that is not our First step in the world of wine okay Know what you’re tasting so I put up Here this lovely label from a particular Bottle of wine know exactly what you’re
Tasting know what you’re expected to Taste then okay this is it’s like Anything else if you were preparing to Run a marathon you would not throw Yourself straight into that Marathon you Would build it up slowly slowly practice Practice and it’s the same with tasting Wine it’s a skill that we practice and Modify as we go through our journey with Wine no real tasting on the back of a Bottle of wine or on an online website Or online shop it will give you a Description a tasting note of what that Wine maybe tastes like okay don’t have To test yourself straight away have a Look at those flavors see if you can go And find them in that glass of wine okay Make life easy for yourself especially To start with And the other thing here is to get some Guidance nothing better than actually Just sitting down with someone who’s Quite an experienced taster and knows Quite a lot about wine to take you Through a tasting and that could be Something quite casual in a wine shop Loads of wine shops will have open Bottles of wine and you can get a member Of Staff over and say you just tell me What should I be picking up here what Flavors can you detect is this a is this A full-bodied wine what does that mean Okay you can just have a conversation With them obviously what we do at WSET
Is a little bit more formal than that And we involve online and classroom Courses Really good place to have an educator in Front of you who’s got loads of wine Qualifications loads of experience and They can guide you through these Different aromatic profiles and these Different Sensations that you’re Experiencing whilst you taste away so Get some guidance that is a really key Tip Good I’m hoping by now we’re all set up And ready to go there but just to flash Up this checklist one more time jug of Water or empty glasses two or three Grapes uh would be brilliant two slices Of lemon one tea bag and some white Sugar if you got it and at this point I Am going to stop sharing my screen okay Because from now on it gets a bit more Interactive Um and we’ll see What everyone experiences Good so the place we’re going to start Today is with these grapes in front of Us now You might not know this for certain some Of you will definitely know this but Just to confirm that Any wine that’s out there is is made From a grape okay or made from a bunch Of grapes or lots of grapes picked Across a Vineyard this is what we’re
Using to make our wine It’s a really good place to start Because just by eating a grape we can Already see some complexity of flavor And different Sensations so what I’m Going to ask you to do first of all just Pop the grape in your mouth and chew Away on that Okay so various different things going On there’s some juiciness there’s a bit Of sweetness okay there is the flavors Of the grape that maybe sounds quite Obvious but it tastes like a grape a Little bit of dry nuts as well Even as like a basic step though as We’re sort of getting ready to taste Wine There are multiple Sensations there it’s Quite hard to break it down so it’s Worth us going one step further and see If we can split this grape into Constituent parts and this is why we’ve Got another grape to play with so what I Want you to do now And this gets a little bit messy it Starts to peel your grape okay and what We’re doing here is we’re just Separating the skin from the pulp Underneath If you’ve got a black grape Like I have What you will probably start to notice Especially as I put this down on a piece Of paper in front of me is that
Inside we’ve got the pulp And the Poke itself especially if we Sort of break open into it There’s not actually any color in the Pulp it’s basically a green or See-through Um blushy piece of fruit Okay the color and if you put this down On the book in front of you you can see Is all the color is coming from the skin Okay that’s actually lesson number one In wine making this is how we make red Wines is that during the fermentation of A red wine all the Skins they remain in Contact with the juice and so that color Seeps out into the juice okay The pope doesn’t have any color so if You separated the skins from the pulp You could actually make a white wine From a black grape And that happens all the time with a Particular category of wine and Champagne is one of those so traditional Methods sparkling wines that happens all The time is you’ve actually got black Grape varieties but you’re making a White wine okay let me just need to Separate that skin before the Fermentation process Anyway let’s get back to what we’re Actually tasting from these different Things so what I want us to do now is Just eat this fleshy part of the grape On its own
Okay what are we getting now obviously It’s kind of the liquid component there There’s a lot of water that’s going to Go into the body of the wine as it were That’s going to be the liquid that we End up with in our final bottle of wine Okay there’s also the sugar and the Sweetness coming through so those sugars From that grape they’re contained within The flesh all those sugars are going to Be fermented and that’s going to be Turned into alcohol during the Winemaking process Okay There’s also that kind of fresh tingly Sensation okay you might be feeling it The sides of your mouth and that’s Acidity now we don’t think of grapes as Being particularly acidic certainly not Compared to our lemons that we’ve got on Our plates and we’ll come back to them But there is some acidity there as well Now I want us just to eat the grape skin On its own and you’ll get this with Black grapes and you’ll get it with White grapes as well so Same Sensations Okay what we have there Is quite a lot of dryness and bitterness Not many sugars around here not much Acidity Okay You’ve got that kind of rough sensation That’s something called tannins okay
Tannins are contained within red wines For the same reason that color seeps Into those red wines the tannin comes From the skins and the Skins are there During the fermentation then we’re going To have tannin seek it seep into the Liquid Okay So you can see where different parts of A wine structural profile and some of Its flavors are coming from just by Playing around with the grapes that we Have We’re going to take this a step further And start to build these building blocks Uh into something a bit more complex Going through but we’ll break it down First of all Okay what I want to do first of all With our glasses of wine glasses glasses Of wine we’re not tasting wine today Sorry everyone to disappoint you Um now one of these glasses we’re just Going to use but water really good just To have some water on its own so we can Freshen up our palette in between each Tasting what I want to do though with Our first glass is just put our tea bag Into the glass and then pull and this is Just tap water okay this is not hot Water just pour water onto that tea bag Okay it doesn’t need to be loads of Water there and what I want us to do is Give it a little bit of a swirl you
Might have seen people who enjoy tasting Wine some of your friends some people Are selling you wines giving it a big Sort of swirl like this if you’re not Very confident doing that by the way the Easiest thing to do is just to hold the Stem as if it was a pen and then put the Um Put the glass flat on a table or Something hard and then just draw little Circles okay so pretend you’re holding a Pen and you’re drawing little circles And you’ll swirl that wine or that Liquid in the same way okay so that’s Just our tea bag solution and I’m going To put that to one side we’re going to Come back to it because I want to let The tea seep into the water for a little Bit so just let that stand to the side For now Okay so I’m going to take another Empty Glass and I’m just going to pour a Little bit of water into the bottom okay If you do have sort of glasses or Tasting glasses at home I’m just putting In like 50 milliliters of water here not Very much at all And what I want us to do first of all is Focus on acidity so I’m going to pick up My lemon ready to go Now I think at this point it’s really Important for us to talk about the Difference between Um aromatic profile so flavors and
Aromas that we can smell and taste and Then structural components that we can Find in a wine these are two different Things The easiest way to understand it is the Aromas and flavors are picked up by your Nose Okay so that means If this was a glass of wine And I smelt it I might be picking up different flavors Like pineapple or white blossom or Vanilla or leather okay and I’m smelling Those Aromas if I was then to take a sip What I would do Is I would slurp the wine and we’ll Practice that a little bit in a minute Slurp the wine and what I’m doing there Is and that I’m encouraging Um the Aromas to travel up the back of My mouth into my nasal passages and I’m Basically smelling those flavors again But wrong within my mouth okay so it’s Still your nose that is picking up those Aromas of vanilla or leather or Pineapple or white blossom okay it’s Still your nose doing the work there That’s what we call the aromatic profile Or the flavors associated with a Particular wine they’re the things that Really get written about in marketing Because they sound uh nice and poetic And really attractive flavors they’re The flavors that you need to experiment With different foods in your Supermarket
Take them home taste them see what they Actually smell and taste like But that’s not the whole story with wine There are also structural components and Those structural components are things That your nose cannot pick up okay so if This was a glass of wine and I smelled This I would not be able to tell you Whether this is high acid Or low acid or medium acid and that’s What we would do in the tasting on a WSET course is start to sort of gauge What level is that acidity I couldn’t Tell you what the tanning levels are Like I couldn’t unless something had gone Really wrong tell you what the alcohol Was like okay now you might pick up a Bit of alcohol burn if it’s evaporating But that’s something we would associate With Spirits not really with wide level Of alcohol Okay so what I need to do there is put The liquid in my mouth and then I’m Going to be using the sensors within my Mouth on my tongue on my gums on my Cheeks my teeth sometimes to pick up Those structural components and that’s What we’re going to play around with a Bit more today Foreign First glass of water that we’re going to Taste is squeeze Just one segment of lemon
Juice into that water okay it doesn’t Matter you don’t have to get every drop Of lemon juice in there I’ve just Managed to put a pip in there that’s Fine make sure you don’t swallow Good and again if you want to we can Have a little practice swirling this Around So now When I smell this I can smell a little Bit of lemon as expected and that’s a That’s a aromatic profile that we’d Expect from lots of white wines actually It’s a it’s a lemon flavor lemon aroma But I cannot tell you what the acidity Level is like in this one We’re gonna have to put it in our mouth So let’s have a little sip of this Foreign So I’m not spitting out normally if I do One of these tastings and it was why not Be spitting everything out if we want to Practice that in a minute uh we can do That with the Splatoon and I’ll show you Just some of the technique of how we Taste This is not water any longer there’s Something else going on here okay There’s this acidity level in that glass Of water You might sense a little bit of a Tingling sensation this is normally at The size of our tongue people notice This quite a lot or it might be sort of
Back sort of on the the inside of your Jawline okay you might notice a little Bit of mouth-watering sensation okay Your saliva starts to gather One way of thinking about this is that Acid actually is Um sort of a little bit of a mild Warning to your palette that you need to Get rid of that substance from your Mouth that’s why your why your mouth Starts to water when we put something Acidic in it That might be a little bit Um subtle for people okay so what I want Us to do is think of that as a Relatively low level of acidity and then Squeeze our second lemon into that same Glass of water And what we’re doing here is we’re Basically seeing can we tell the Difference between something that’s got A little bit of acidity compared to Something that’s got actually quite a Lot of acidity just by doubling the Amount of lemon juice in that liquid Okay so give it another little swirl This time if you want to practice your Tasting technique by all means do what We’ll do is take a little bit of the Liquid into our mouth And we’re going to tilt our head forward And that is the most important part of It tilt your head forward and then You’re going to make a sort of backwards
Sucking you’re going to purse your lips Like this and you’re going to suck air Through the liquid okay and what you’re Doing here is encouraging Um the liquid to move around your mouth You’re also encouraging some of the Aromatic profile to travel up through Your nasal passage at the back of your Mouth Okay the thinking crucially about Acidity acidity acidity how can I tell That this is a higher acid liquid than The thing I tasted before Foreign Just to be completely appropriate Spitting out as well like we would do With the wine something okay what you Should notice now is that heightened Level of acidity If I just let my mouth relax a little Bit I can really tell that my saliva glands And it feels like it’s coming from my Jaw here again They’re starting they’re starting to Water a lot because the acidity levels Just increased here And this is a really important thing to Try and isolate in white because all Wines have a certain acidity level if You’ve got any chemists around all of The PHS of wine are below seven okay is Always an acidic substance made up of Roots
But the acidity levels from White the Acidity levels vary from one to one okay So here we’re picking up that increased Level of acidity and that’s why our Mouth is watering so much really Important for us to sort of understand And try and isolate as we’re tasting Away good let’s move on to Another glass put it up with water okay So you should have kind of one remaining Glass without anything in it so I’ve got This is just normal water I rinse my Palette And then I’ve got My lemon juice In one and I’ve got my tea solution Seeping away steeping way over there Right let me fill up my last glass with Water Okay and what I’m going to do now Is take A little spoon of sugar so I’ve just got A teaspoon okay a small spoon and I’ve Just put half a spoon of sugar onto that Spoon And I’m gonna put it In my glass And again swirl it around so that Sugar Starts to dissolve obviously what we’re Doing here is seeing if we can isolate Sweetness now sweetness is a component Of quite a lot of wines but not all Wines there’s a huge amount of dry wines Out there
But it will be present in a small amount In lots of different wine Styles and I’ll talk about those in a bit more Detail in a minute it also impacts Something else okay Um and we’ll come to that in a second Right hopefully that Sugar’s all Dissolved now and let’s just have a Simple plan Okay So that is what sweetness is like really Plain sweetness plain sugar into a glass Of water what that feels like What people sometimes confuse that with Is really ripe smelling fruit so Something like the pineapple or those Sweet baking spices like vanilla or Nutmeg that we can smell in a wine and We sometimes confuse them with the Sweetness but when we describe sweetness Specifically in a glass of wine we’re Talking about how much sugar is there in There how much of what we just put in This glass is present okay in terms of a Sugary substance Let’s see if we can just increase that Sugar level a little bit more so I’m Going to put again another half teaspoon Into the same glass and give that as Well What I want us to do this time is well Obviously obviously notice how the Sweetness level increases I just want to see if you notice
Anything else about how this liquid Changes Thank you Okay Sugar level has gone up definitely do You also notice how the texture has Changed now as well So what’s happening is the body Increases if you think of a really Sugary substance something like honey or Syrup how thick that is the sugar is Impacting our viscous the liquid is if You increase the sugar the more viscous It gets That is how we would describe body Changing in a wine as well is that Sensation of mouth coating thickness and Viscosity okay is increased at the same Time you might want to just go back and Have a little check of that if you want To try some plain water Light like water is and then try Ash Agree substance again Bit thick and gloopy isn’t it okay so We’re changing the body there Sugar has a massive impact on body and Wines that’s why a lot of sweet wines Are really thick actually when you pour Them out of the bottle the other thing That impacts body a lot is alcohol level Obviously we’re not playing around with Alcohol here but it would have a similar Um impact on the liquid as well increase The alcohol level body would also
Increase Okay So What I’ve got now is some of my sugary Substance and left-handed less good at Swirling some of my lemon acidic water Here as well what I want you to do is Maybe not all of it but just pour some Of the sugary one into the lemon juice Remember how high that acidity was Before in that lemon juice where we Squeezed two pieces of lemon in Let’s see how this changes a little bit When we’ve added some sugar in She’s just going to swallow this to see What it’s like Okay the acidity level’s still there but It’s not the same kind of mouth Puckering sensation it’s not as harsh as It was before that sugar has helped to Soften it This happens all the time with wines It’s really obvious in dessert wines With sweet wines is the high level of Sugar is normally balanced actually by a High level of acidity and that acidity Is really really important otherwise it Would just start to taste a bit flabby a Little bit unstructured as the substance Bit like just drinking honey or Something you might have one sip but you Get worse that’s too sweet for me If you enjoy those wines well I’ve done What you’ll enjoy is the acidity of that
Wine cutting through the sugar helping To keep it fresh and palatable so this Is the idea of balance when people talk About is a wine balanced one of the Things that could be balanced is sugar Level with acidity level are they Keeping each other in check Now sweet wines on everyone’s cup of tea We’ll come today in a minute they’re not Everyone’s favorite type of wine Something that’s really really popular Is sparkling wine sparkling wine that we Think of as dry and quite hot often has High levels of acidity very sort of Clean and crisp tasting the vast Majority of the most popular spark and Wine styles That’s what they will do at the end of The wine production process is they will Put a little bit of sugar back into the Wine and they’re doing that because the Acidity levels are so high if they Didn’t it would be that same mouth Puckering sensation so they’re just Trying to balance those acidity levels Because the way you make sparkling wine Is you pick grapes when they’re not very Ripe and when they’re not very ripe the Acidity levels are really high at the Start of the season they need to balance It the way they balance it is with sugar Okay so we might think that we don’t Like sweet wines but some of our most Popular Styles in the whole world of
Wine actually they use a little bit of Sugar to keep that balance down okay so That is an important thing for us to Consider Good let us get to our fine or Glass so this nice brown liquid here you Might want to give it another swirl I’m Just going to keep the tea bag in there Okay this would happen even better if You did boil the kettle you would Extract Um yeah more color more flavor and more Talent which is what we’re about to Taste here Okay but you can still do it just with Tap water so give it a swirl And then I want you to have a little sip Of this [Music] Right and if anyone’s enjoys drinking Tea most of you don’t enjoy putting a Tea bag in there for 20 minutes or Whatever we’ve left that for just then What we’ve got there is a real dryness And the stringency a bitterness and that Is tannin the same substance that’s in Those grape skins that we’ve tried at The start is in tea as well and is in a Lot of the red wines that we taste all The red wines we taste is a tannin level And it’s a bitterness It’s also a textual thing okay so you Might notice that your teeth and your Gums feel a little bit dry and grippy
Okay like you’re gonna sort of start Chewing on your own gums a little bit Okay because there’s a texture there you Might sort of lick that tannin off the Front of your teeth it’s kind of a Natural reaction to how Okay so that is tannin again With tannin we can try and sort of Balance that out with fruit flavor with Acidity maybe a little bit sugar will Also help so what I’m going to do now is I’m going to pour All my lemon juice and sugaryness in There and see if this helps to balance That tongue and substance again give it Another little swirl glass is getting a Little bit too full here Okay and that dryness is still there But suddenly with a little bit of Acidity a little bit of sugar going on It’s balanced out that’s why lots of People when they start drinking tea or They start drinking black coffee they’ll Have sugar in it okay and people might Stay there their whole life because it Just helps to balance out some of that Bitterness that comes through and that’s Where sugar can be really important Good okay so what I wanted to do there Was just sort of break down some Different structural components that we Find in wine Just think about different parts of our Mouth and different Sensations in our
Mouth as we’re tasting them and then put Them all together and see how they Combine when we taste them together see How they help them balance each other Around And this is doing it really relatively Simple food Stars if you’re to do with This this with the glass of wine even Though the most simple glass of wine There’d be quite a lot of aromatic Flavor profile going on at the same time So this is why it’s really good with Your first step sort of practicing your Tasting skills is to use some basic food Stuffs like this just to kind of train Your palette with those different Sensations Right what I’m going to do I’ve spent Almost 35 minutes talking uh I’m gonna Have a little pause and just read some Questions see if anyone’s got any Questions coming through So a really good question here as Acidity levels increase do you tend to Feel it in different parts of the mouth The first time I felt it that the side Of my mouth been the second one with More lemon I felt it in my gums more I Would just say that what you’re probably Sensing there is more of your saliva Glands active most people Acidity is sensed at kind of the sides Of their mouth it’s actually sensed all Over but quite often you’ll find that
The sides of your tongue and also sort Of that back corner where your sort of Gum meets the back of your teeth meets The back of your tongue I get big mouth Watering Sensation from there okay and What you’ll see people when they come And do their tasting exams with WSET You’ll see lots of people Relax their mouths like that and see how Much that saliva comes down because it’s A really good indication of what the Acidity levels are a little bit Disgusting uh wine tasting isn’t nearly As romantic as you imagine it to be Um but yeah I would think about the Sides and the back of my mouth in Particular Can you explain the I think mouth Movement was taste again how it works is This about moving the liquid around the Mouth perhaps so what I’ll do is just One more quick demonstration pick up a Glass of water so I take a small Sip and Then I kind of put my lips as if I’m Going to sort of Kiss So a mouse to the puckering shape like That and what I do is I let the sort of The liquid fall to the front of my mouth But to stop it falling out and to bring Air through I suck in at the same time you might Think of it a little bit like backward Whistling almost and I’m looking to Bring air through the liquid
And it’s that sort of air introduced and That oxygen introduced through the Liquid that is going to help us detect The different flavors okay so let me Just show you again a little sip of Water Foreign What’s really important is that you tilt Your head forward whilst you’re doing That you tilt your head backwards you’re Just going to gag and choke on the Liquids coming to the back of your Throat Uh we’re introducing more air like that Heightened the alcohol sensation It can do so lots of people’s alcohol Sensors that they’re most sensitive at The back of their throat so that can Sort of introduce more of it at the Level wine is that should still most of The time not make the wine out of Balance what you’ll notice if people Tasting Spirits is they’re not going to Do that big slurping sensation because The higher level of spirits may be up at 40 ABV maybe above Um that’s going to cause such a kind of Throat burning sensation that they won’t Be able to sort of taste the rest of the Liquid you don’t need to do it in the Same way with why the risks are far Lower because the alcohol is going to be Far lower than that sort of 12 to 14 for An average bottle
Yes Um what is it in some ways in some wines That make it Linger on the tongue longer Than other words okay so you that’s a Really good question here We talk about this as the finish in wine Okay so how long do positive flavors Aroma’s last on the palette Sometimes when you taste the wine you’ll Get the acidity lingering for a long Time sometimes if you have a red wine That tannic structure will hang around For a long time if you’ve got really Alcoholic wines it might be a little bit Of alcohol burn that lingering around Would not be considered a positive thing As you do a tasting with WSET what You’ll learn is right we do our tasting We make a descriptive note and then we Judge how good the wine is And for higher qualities of wine what We’ll see is uh flavors and that Aromatic profile lasting so how long can I taste that vanilla for how long can I Taste that pineapple for That’s different for everyone okay Everyone has different levels of Sensitivities some people can pick up Flavors really quickly and they linger For a long time but you learn to scale That and calibrate it to someone who’s Experienced to understand right is this A short finish this is a medium finish Is this a long finish and it’s those
Positive flavor characteristics are they Lasting the thing that really impacts That is how how concentrated were those Grapes that go into it okay I’m not going to go into big explanation About this but basically if you produce Lots of grapes that aren’t very Concentrated in the plot of land the Flavors will be quite light and the Flavors will probably not linger for Very long if you produce a small number Of grapes a small yield but with really Concentrated flow for profile then those Flavors can last for far longer okay and That’s a direct impact on quality Good okay so I think that is all the Questions that come through uh this Evening so thank you very much for Asking those thank you for joining in Um my colleague is gonna share a poll With you just feedback about how you’ve Enjoyed the session today please fill This in tell us if you enjoyed it or not It really helps um to influence what we Put on next time for everyone so that’d Be really useful we will share a link to This video with everyone that’s attended Today as I said recordings of all our Past WSET events Hub uh webinars they’re Available on my YouTube channel so just Go directly there and scroll through Them if you’re really interested to get Started if this has inspired you a Little bit
Um then go on to our website WSET Global.com head to our where to study Page and you can see a full list of Course providers near you the courses They offer and click through is their Website and you’ll see how you can sign Up directly So thank you very much for joining us This evening hope you’ve enjoyed some Wine tasting without wine and look Forward to seeing you again next time
