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

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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

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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!

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🎧 Thanks for listening!