In this episode, we’re focusing on a simple, sensory-rich exercise: exploring the aromas and flavors of apples and how they show up in wine. This is a foundational tasting skill for both students and casual tasters—green apple, yellow apple, and red apple skin are aroma notes that show up constantly in WSET assessments and real-world wine descriptions.

Whether you're preparing for your WSET Level 3 exam or just want to sharpen your sensory recall, this exercise is for you.

• Why apple aromas are so common in wine (and what influences them)

• How to set up a simple at-home tasting using three apples: green, yellow, and red

• Suggested wine styles that correspond to each apple profile

• A blind tasting method to improve your aroma recognition

• How to log flavor memory and build your personal sensory “data bank”

• Green Apple: Granny Smith

• Yellow Apple: Golden Delicious

• Red Apple: Gala, Honeycrisp, or Red Delicious

• Green Apple Wines: Chablis, NZ Sauvignon Blanc, Champagne (Blanc de Blancs), cool-climate Chenin Blanc, Grüner Veltliner

• Yellow Apple Wines: Warmer-climate Chardonnay (California, Mâcon, southern Burgundy), Alsace Pinot Gris, Viognier

• Red Apple Skin Wines: Cru Beaujolais (Gamay), Pinot Noir, Grenache/Garnacha

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