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Episode Summary
Welcome to Episode 56 of the Wine Educate Podcast. It’s Tuesday, which means we’re continuing our Summer Tasting Series—short, practical exercises you can do at home or with your tasting group to build your sensory memory and confidence with aromas and flavors.

This week’s focus is on herbaceous aromas, a key cluster on the WSET SAT. Joanne walks us through how to identify and experience the following aromas: green bell pepper, grass, asparagus, tomato leaf, and blackcurrant leaf. Not to be confused with herbal notes, these green aromas are especially common in Sauvignon Blanc and less-ripe Cabernet Sauvignon.

You’ll get tips on where to find these ingredients—whether it’s the farmer’s market, your own backyard, or a trip to the store—and why it matters to train your brain to recognize them. Joanne also shares how to link these notes to specific wines, with suggestions to try New Zealand Sauvignon Blanc and Bordeaux-style Cabernet blends for real-world examples.

Whether you're studying for WSET or just want to be more confident in your tasting, this episode will help you file those aromas into your internal “flavor cabinet” with clarity and a little bit of fun.

Tune in, sniff around, and start building your aroma recognition skills one wine at a time.

Next Steps
Download the companion tasting sheet from the newsletter. Not on the list? Visit www.wineeducate.com/newsletter-signup