In this episode, we explore Méthode Cap Classique from South Africa using the WSET Level 3 Systematic Approach to Tasting. Méthode Cap Classique refers to traditional-method sparkling wines made with a second fermentation in bottle, commonly from Chardonnay and Pinot Noir. We analyse acidity, mousse, autolytic notes, fruit profile, ageing potential and key quality indicators to help you confidently assess it in a blind tasting exam. Perfect for Level 3 preparation.

In this episode, we examine Cabernet Sauvignon from South Africa through the WSET Level 3 Systematic Approach to Tasting. Cabernet Sauvignon here typically shows pronounced blackcurrant, plum and cedar notes, supported by medium to high tannins, fresh acidity and structured oak influence. We discuss climate impact, structure, ageing potential and key quality indicators to help you assess it clearly and confidently in a blind tasting exam. Perfect for Level 3 preparation.

In this episode, we explore Pinotage from South Africa using the WSET Level 3 Systematic Approach to Tasting. A signature grape of the country, Pinotage produces wines ranging from fresh and fruity to deeply concentrated, with flavours of ripe blackberry, plum, smoke and spice, often supported by medium to high tannins and alcohol. Perfect for Level 3 preparation.

In this episode, we analyse Chenin Blanc from South Africa using the WSET Level 3 Systematic Approach to Tasting. As the country’s most planted grape, Chenin Blanc produces a wide range of styles, from fresh and fruity to rich, oaked and age-worthy. We explore its high acidity, flavours of apple, pear, quince and stone fruit, possible honeyed development, structure, winemaking choices, and key quality indicators to help you confidently identify it in a blind tasting exam. Perfect for Level 3 preparation.

In this episode, we examine Beaujolais Villages through the WSET Level 3 Systematic Approach to Tasting. From the northern part of Beaujolais, Beaujolais Villages typically shows bright red cherry and raspberry fruit, medium acidity, low to medium tannins, and a fresh, fruity style, often influenced by semi-carbonic maceration. We discuss structure, winemaking choices, quality assessment, and how to confidently identify it in a blind tasting exam. Perfect for Level 3 preparation.

In this episode, we analyse Amarone della Valpolicella using the WSET Level 3 Systematic Approach to Tasting. Produced in Valpolicella using the traditional appassimento method, Amarone della Valpolicella is a full-bodied, high-alcohol wine with pronounced flavours of dried cherry, plum, fig, chocolate and spice, supported by high tannin and acidity. We explore structure, concentration, winemaking, ageing potential, and how to clearly evaluate quality and balance in an exam context. Ideal for WSET Level 3 blind tasting preparation.

In this episode, we explore Alsace Pinot Gris through the WSET Level 3 Systematic Approach to Tasting. From the sun-protected vineyards of Alsace, sheltered by the Vosges Mountains, Pinot Gris produces full-bodied, powerful wines with ripe pear, stone fruit, spice and smoky notes, often with elevated alcohol and medium to high acidity. We discuss structure, texture, potential sweetness levels, ageing capacity, and how to assess quality and balance in a Level 3 exam context. Perfect for blind tasting preparation.

In this episode, we analyse Alsace Riesling using the WSET Level 3 Systematic Approach to Tasting. Sheltered by the Vosges Mountains, Alsace produces dry, high-acid, structured Rieslings with intense citrus, stone fruit and mineral notes, often developing characteristic petrol aromas with age. We discuss climate, soils, alcohol levels, texture, ageing potential, and how to clearly assess quality and readiness for drinking in an exam context. Perfect for WSET Level 3 students preparing for blind tasting.