Wine Educate: Wine Lessons, Travel & WSET Study Prep

Episode 111: True Wine Crime - The DRC Blackmail Scandal Host: Joanne Close Episode Length: 10:53 Release Date: May 14th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description In this episode Joanne dives into one of the most audacious crimes in wine history - the blackmail attempt against Domaine de la Romanée-Conti, Burgundy's most legendary and sought-after estate. In January 2010, the director of DRC received an anonymous package at his home containing a hand-drawn map of the vineyard with specific vines marked for destruction. It was the beginning of a criminal scheme that would shake the entire wine world. What followed was a story involving poisoned vines, a hidden bunker in the woods, fake ransom money, a graveyard sting operation, and questions that were never fully answered. Joanne walks through the full story from the initial threat to the arrest, and explains why this crime hit Burgundy so much harder than a stolen bottle or a counterfeit label ever could. The episode also looks at the broader implications - what the crime revealed about the vulnerability of irreplaceable old vines, why the fear spread beyond DRC to other elite estates, and what the wine world did in its aftermath to try to protect vineyards that are, by their very nature, wide open farming land. What You'll Learn in This Episode What Makes DRC So Significant Why Domaine de la Romanée-Conti is considered the Holy Grail of Burgundy The scale of the estate - just 4.46 acres producing roughly 500 cases a year The other grand cru vineyards DRC farms beyond Romanée-Conti itself How rarity, history, and terroir combine to make these wines almost impossible to obtain The Crime - How It Unfolded The anonymous packages received by then-director Aubert de Villaine in January 2010 How the threat was delivered and what the blackmailer demanded - 1 million euros The discovery that vines had already been drilled and injected with herbicide Why roughly 80 additional vine sites were found to have been targeted Why This Attack Was Different The difference between stealing or faking wine and attacking the living source of it Why old vines cannot simply be replaced and what is lost when one dies The concept of attacking terroir itself - what that means in Burgundy How this crime opened the door to a fear that had not previously existed Jacques Soltys - The Man Behind the Scheme His background in the wine world and criminal history The hidden bunker he built in the woods above the vineyards The evidence found - tools, vineyard clothing, syringes, weed killer, and a handgun The involvement of his son Cédric as an accomplice The sting operation in a cemetery using fake banknotes Why so many questions were left unanswered The Aftermath How the crime shook Burgundy's sense of security The security measures that followed - and their limitations Why DRC was not the only estate targeted Joanne's comparison to the Tylenol tamper scandal and what it changed Episode Highlights and Quotes "If someone is to invite you to a DRC tasting, you run, don't walk. Go and taste all the things." "This was not like a bottle was faked or a case of wine was stolen. This attack was happening on the vine itself, at the very place where the wine comes from. And in Burgundy, this is an attack on the terroir itself." "Now, as de Villaine said, this was like - in the air. It felt like the door had been opened so that others could do this as well." The DRC Estate at a Glance Romanée-Conti vineyard Size: 4.46 acres (1.8 hectares) Annual production: approximately 500 cases Location: Côte d'Or, Burgundy Other grand cru vineyards farmed by DRC La Tâche Richebourg Romanée-Saint-Vivant Grands Échezeaux Échezeaux Montrachet Resources Mentioned Shadows in the Vineyard: The True Story of the Plot to Poison the World's Greatest Wine by Maximillian Potter - the full account of the DRC blackmail scandal and its investigation Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 111 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 110: True Wine Crime - Counterfeit Yellow Tail and the Global Fake Wine Trade Host: Joanne Close Episode Length: 13 minutes 10 seconds Release Date: May 7th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Wine fraud is not just about rare bottles and billionaire collectors. This episode kicks off the True Wine Crime series that newsletter subscribers voted for, and Joanne starts with a story that is equal parts fascinating and unsettling: the global counterfeiting of Yellow Tail, one of the most recognisable wine brands in the world. Yellow Tail was never trying to be anything other than what it is. An everyday, fruit-forward, widely exported Australian wine that twelve million cases of are sold annually across more than fifty countries. It is precisely those qualities, the brand recognition, the accessible price point, the easy-to-replicate style, that made it such an attractive target. When China imposed a 218% tariff on Australian wine in 2020 and exports dropped by over 90% between 2021 and 2023, organised criminal networks spotted a gap in the market and moved into it quickly and efficiently. Joanne walks through the economics of the fraud in detail, from the cost of bulk wine and fake packaging through to the profit margins per bottle and the scale of production across multiple warehouses. She also covers how the counterfeiting spread from China to the UK, how it was eventually detected, and what Yellow Tail has done in response. The lesson at the end of this episode applies well beyond the brand at the centre of it. What You'll Learn in This Episode What Yellow Tail Is and Why It Matters How Yellow Tail was created by the Casella family in Australia in the early 2000s Why it was built for export and never intended to be a premium terroir-driven wine The scale of the brand: twelve million cases annually, sold in over fifty countries Where Yellow Tail is produced: Australia's South East zone, specifically the Riverina region, warm irrigated high-yield vineyards producing high-volume everyday wines The China Tariff and the Gap It Created Why China accounted for approximately 40% of Australia's wine export value at its peak How a 218% tariff imposed by China made Australian wine effectively uncompetitive overnight The scale of the collapse: exports dropped over 90% between 2021 and 2023 Why high brand recognition combined with sudden scarcity created a significant counterfeiting opportunity How the Counterfeit Operation Worked Why organised criminal networks already experienced in counterfeiting luxury goods, spirits, and cosmetics were well positioned to pivot to wine The scale of the operation: large warehouse facilities with bottling lines, labelling stations, and teams of workers producing thousands of bottles Why Yellow Tail was an ideal target: globally recognised brand, easy-to-replicate style, low-end price point reducing consumer suspicion The Economics of the Fraud Bulk wine cost: approximately 50 cents to one dollar per bottle Packaging cost: approximately one to two dollars per bottle for fake bottle, label, and cork Total cost per bottle: two to three dollars Resale price: approximately eight to twelve dollars per bottle Estimated profit per bottle: five to nine dollars At 50,000 bottles: estimated profit of 250,000 to 450,000 dollars Multiple production sites running simultaneously: millions of dollars annually How Far It Spread The fraud was not isolated to China UK incidents: Birmingham in February 2021 and a larger operation in May 2025 The 2025 UK case: one criminal network invested 500,000 pounds in high-quality printers and label replication Coordinated operations across Asia and Europe Tens of thousands of bottles seized in raids, likely representing a fraction of total production How It Was Detected and What Happened Next Packaging inconsistencies, quality complaints, and supply chain irregularities flagged by authorities Wine retailers knowingly selling counterfeit bottles losing their licences Yellow Tail's response: a brand rebrand specifically designed to tighten labelling and make replication harder The broader lesson: fraud is driven by volume and low detection risk, not by the prestige of the wine being faked Episode Highlights and Quotes "Yellow Tail was never intended to be a high-end, super fancy, terroir-driven wine. It was built for export. It is an everyday wine and it is not pretending to be anything it is not." "If you are going to make money it is driven by volume and low detection risk. The bigger the brand, the more trusted it is, the more global presence it has, the bigger target it is." "I would not be surprised if there are other examples of this right now sitting on our grocery store shelves. Buyer beware." True Wine Crime Quick Reference: The Yellow Tail Fraud Key Facts Brand: Yellow Tail, Casella Family Wines, Australia Annual production: approximately 12 million cases Regions: South East Australia zone, primarily Riverina Tariff imposed by China: 218% from 2020 Export drop: over 90% between 2021 and 2023 Tariffs removed: 2024 Why Yellow Tail Was Targeted Globally recognised brand with high consumer trust Easy-to-replicate everyday wine style Low price point reduces consumer suspicion Sudden scarcity in China despite continued brand recognition Profit Breakdown per Bottle Production cost: 2 to 3 dollars Resale price: 8 to 12 dollars Profit per bottle: 5 to 9 dollars Profit at 50,000 bottles: 250,000 to 450,000 dollars Where It Spread China, United Kingdom, coordinated networks across Asia and Europe Coming Up Next The True Wine Crime series continues with more stories from the shadier side of the wine world. Make sure you are on the newsletter at https://mailchi.mp/6648859973ba/newsletter so you do not miss the next episode. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 110 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Host: Joanne Close Episode Length: 13 minutes 12 seconds Release Date: April 30, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Cork taint is one of those wine faults that everyone has heard of but very few people can confidently identify. In this episode Joanne finally tackles a topic she has been putting off covering, and it turns out to be one of the most practically useful episodes she has recorded. Whether you are a WSET student who needs to know this for your exam or simply someone who wants to know what to do when a bottle does not smell right, this episode gives you everything you need. Joanne starts by clearing up the most common misconception, which is the difference between a wine that has bits of cork floating in it and a wine that is genuinely corked. From there she walks through the chemistry of TCA, what it smells like, why some people detect it more easily than others, and exactly what to do if you suspect you have a bad bottle. She also covers where TCA comes from, why it is not just a cork problem, and what the wine industry has done over the past few decades to reduce its occurrence. This is also one of those episodes where Joanne's practical storytelling is at its best. You will hear about her parents' kitchen cabinet, baby carrots cleaned with bleach, a winery that lost an entire vat of wine to TCA contamination, and a surprisingly useful tip about what to do with a corked bottle if you cannot return it. What You'll Learn in This Episode What Corked Actually Means The difference between bits of cork in your glass and a wine that is genuinely corked Why finding cork fragments in your wine does not affect the taste and what to do about it Why the term corked refers specifically to TCA contamination and nothing else Understanding TCA What TCA stands for and why we use the abbreviation How TCA is described in the WSET textbook and why you need to know it for your exam The key aromas associated with TCA - wet cardboard, damp basement, wet dog, mouldy newspaper, and autumnal notes Why the amount of TCA in a wine can vary from obvious to extremely subtle Why a subtly corked wine can be particularly damaging because it dulls fruit aromas without being immediately obvious Why some people detect cork taint more easily than others and why this is completely normal How Sensitive Is Your Nose Why the detection threshold for TCA is measured in parts per trillion How to put that sensitivity into context - one second in 32,000 years, or a few drops in an Olympic swimming pool Why CO2 in sparkling wines makes TCA easier to detect Where TCA Comes From Why TCA needs phenols plus chlorine to form Why natural cork is the most common source but not the only one How wood pallets, barrels, and even the architecture of a winery can harbour TCA Why wineries avoid bleach-based cleaning products The banned chlorophenol fungicide once used on cork trees and why its residues are still causing problems decades later Why TCA is not limited to wine, with examples from carrots and kitchen cabinets What to Do with a Corked Bottle Why leaving the wine in the glass for a while will make the fault more obvious rather than less Whether you can cook with a corked wine and what David Bird says about it How to return a corked bottle to the retailer and what happens next in the supply chain How to find a corked bottle to smell for reference at your local wine shop Why a corked bottle in a case does not mean the whole case is affected Episode Highlights and Quotes "If the wine doesn't taste like it did last time, it can just dampen or dull the fruit aromas and flavors just a little bit. And I think this can be perhaps sometimes the most damaging to a wine." "The threshold is in parts per trillion. To put this into perspective, it is like one second in 32,000 years, or a few drops in an Olympic size swimming pool." "If you're in a setting and you feel the wine may be corked, you say hey, this wine, I'm not sure, could you smell it as well. It is a dialogue. We are not going to do that to each other." Cork Taint Quick Reference Guide What Corked Smells Like Wet cardboard Damp basement Wet dog Mouldy newspaper Autumnal notes (David Bird's description) What Causes TCA Chlorine reacting with wood materials, converted by microbes into TCA Most commonly associated with natural cork Also found in wood pallets, barrels, winery architecture, and cardboard packaging Key Facts for WSET Students TCA stands for 2,4,6-trichloroanisole Detection threshold measured in parts per trillion More easily detected in sparkling wines due to CO2 Incidence of cork taint has reduced significantly since the 1990s as cork companies have worked to address the issue Still occurs and worth knowing how to identify What to Do with a Corked Bottle Leave it in the glass for 30 minutes and revisit - the fault will become more obvious with air exposure Return it to the retailer for a credit Ask your local wine shop if they have a corked bottle you can smell for reference Resources Mentioned Understanding Wine Technology by David Bird - recommended for clear explanations of wine chemistry written accessibly for non-scientists Coming Up Next Joanne asked newsletter subscribers to vote on the summer podcast direction. Options included wine faults, true wine crime, natural wine including pet nat, orange wines, and biodynamics, or something else entirely. Results are coming in. Make sure you are on the newsletter to find out where the podcast goes next and to cast your vote at https://mailchi.mp/6648859973ba/newsletter Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 109 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Host: Joanne Close Episode Length: 10 minutes 53 seconds Release Date: April 23, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle Ready to test yourself under exam conditions? Three full 50-question mock exams modelled on the actual WSET Level 2 Award in Wines exam. Get your results immediately and know exactly where you stand before exam day. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description If there is one grape that will wake up your nose and make you feel like a confident taster, it is Gewurztraminer. In this episode Joanne makes the case that Gewurztraminer is probably the most recognisable grape in the world, and explains exactly why that matters for anyone who has ever sat in a tasting and worried that their nose is broken. It is not broken. You just need the right wine in your glass. This episode covers Gewurztraminer in genuine depth, going beyond the brief mentions it gets in the Level 2 and Level 3 textbooks to give you the full picture. Joanne walks through the grape's historical origins, its ancient connection to the Traminer family and the Sauvignon lineage, why climate is everything for this variety, and what makes Alsace its undisputed spiritual home. If you have a bottle of Alsatian Gewurztraminer within reach, this is the episode to listen to with a glass in hand. The episode also covers where else Gewurztraminer is grown at Level 3, including Germany, New Zealand, Chile, Washington State, and the Finger Lakes, and why some of these cooler climate regions have real potential for the variety going forward. What You'll Learn in This Episode Why Gewurztraminer Matters for WSET Students Why Gewurztraminer is considered the world's most recognisable grape and what that means for blind tasting How identifying pronounced aromatic varieties builds tasting confidence at every level Why this grape is covered in detail for both Level 2 and Level 3 despite its brief textbook mention Pronunciation, Meaning, and Origins How to pronounce Gewurztraminer correctly What Gewurz means in German and why the umlaut is often dropped in modern labelling The ancient Traminer vine family and its connection to Sauvignon Blanc and Grauer Traminer First recorded references in the Rheingau in 1827 and in Alsace in 1886 Climate and Vineyard Considerations Why Gewurztraminer needs a cool to moderate climate with a long growing season The danger of low acidity and what happens to the wine in warmer climates Why flabbiness is the enemy and how harvest timing is critical How sugar builds rapidly and why alcohol levels of 14% or above are common In the Glass Full body and rich oily texture explained The deep golden colour that comes from the pink-tinged grape skin Key aromas and flavours - lychee, rose, and sweet baking spices The electric, almost pop rock sensation Joanne describes on the palate The vocabulary used to describe Gewurztraminer - pungent, exotic, flamboyant, intensely perfumed Gewurztraminer in Alsace Why Alsace is the spiritual home of Gewurztraminer Its status as one of the four noble grape varieties permitted for Grand Cru, Vendanges Tardives, and Selection de Grains Nobles Roughly 18.6% of Alsace plantings, approximately 3,000 hectares Alsace holds around one third of the world's total Gewurztraminer plantings Second only to Riesling in terms of plantings within Alsace Where Else Gewurztraminer Grows Germany - approximately 1,000 hectares, its ancestral home New Zealand - around 200 hectares Chile - Bio-Bio and Itata Valleys, small plantings mentioned in the Level 3 textbook Washington State - Columbia Valley and cooler AVAs showing strong potential Finger Lakes - cool climate conditions well suited to aromatic varieties Australia and Alto Adige - small but quality-focused plantings Episode Highlights and Quotes "If you're still feeling a little despondent about your tasting abilities, go get a Gewurztraminer from Alsace and it will awaken your nose." "There is nothing shy about Gewurztraminer. I've had this image in my mind all morning of a gal with purple hair going off to a rave with a bunch of glow sticks." "Don't just think it's red wines that can be high in alcohol. You get a glass of Gewurztraminer and it has a good chance of being 14% or higher." Gewurztraminer Quick Reference Guide Key Facts Colour of skin - pink tinge, resulting in deep golden wines Body - full Acidity - low to medium Alcohol - high, commonly 14% or above Texture - rich and oily Aromatic intensity - pronounced Key Aromas and Flavours Lychee, rose, sweet baking spices Words Commonly Used to Describe Gewurztraminer Pungent, exotic, flamboyant, oily, spicy, intensely perfumed Key Regions Alsace, France - spiritual home, one third of world plantings Germany - ancestral home, approximately 1,000 hectares New Zealand - approximately 200 hectares Chile - Bio-Bio and Itata Valleys Washington State - Columbia Valley and cooler AVAs Finger Lakes, New York Australia and Alto Adige - small, quality-focused plantings Classification in Alsace Permitted for Alsace AOC, Alsace Grand Cru AOC, Vendanges Tardives, and Selection de Grains Nobles Resources Mentioned Level 2 Mock Exam Bundle - three full 50-question practice exams modelled on the actual WSET Level 2 Award in Wines exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Gewurztraminer Level 2 quiz and Level 3 essay question available in the newsletter at https://mailchi.mp/6648859973ba/newsletter Episode 107: Alsace - Grapes, Climate and Classification Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 108 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 107: Alsace - Climate, Grapes and Appellation Structure for WSET Level 2 and Level 3 Host: Joanne Close Episode Length: 16 minutes 27 seconds Release Date: April 16, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description This week Joanne picks up where Episode 106 left off and dives deep into the grapes, climate, and appellation structure of Alsace. If you have ever wondered why this narrow strip of land on the French-German border produces such distinctive wines, this episode answers that question in full. The Vosges Mountains turn out to be the key to everything. Joanne explains the rain shadow effect in detail, walking through how Atlantic moisture gets dumped on the western slopes while the vineyards on the eastern foothills enjoy some of the driest and sunniest growing conditions in all of France. That combination of continental climate and natural shelter is what makes Alsace capable of producing wines of genuine depth and complexity from aromatic white varieties. Joanne also makes the case, clearly and without hesitation, that the white wines of Alsace belong in the conversation about the greatest wines in the world. If you are a WSET Level 2 or Level 3 student this episode covers material that is directly relevant to your exam, and Joanne breaks it down in a way that makes it genuinely stick. What You'll Learn in This Episode The Rain Shadow Effect and Why It Matters How Atlantic winds carry moisture from the west and drop it on the western side of the Vosges Mountains Why the eastern foothills receive only around 500mm of rainfall annually compared to up to 2,000mm on the western side Why this dry, sunny microclimate is what makes Alsace wines possible at this northern latitude The Grape Varieties of Alsace Riesling - the dominant grape, medium to full body, typically dry, high acidity, citrus and stone fruit with a stony mineral character Gewurztraminer - pungent, aromatic, spicy nose with lychee, rose, and sweet baking spices, full bodied with rich oily texture and high alcohol Pinot Gris - rich, full bodied, high alcohol, pronounced flavour intensity with fresh and dried fruit and a honeyed character Muscat - light to medium bodied, orange blossom, rose, and fresh grape aromas, and why Muscat Ottonel is more widely planted than Muscat Blanc a Petits Grains despite being less aromatic Pinot Blanc - planted on the plains and the key grape for Cremant d'Alsace Pinot Noir - the only red grape, less than 10% of total plantings The Appellation System Alsace AOC as the regional appellation covering the majority of production Why grape varieties are labelled on Alsace wines and the 100% rule that applies Blended wines - Edelzwicker, Gentil, and producer-labelled blends Alsace Grand Cru AOC - the 51 grand cru sites, the rules, and the controversy over boundaries Vendanges Tardives - late harvest, minimum sugar ripeness, passerillage, and how it compares to German Spatlese and Auslese Selection de Grains Nobles - the sweetest category, noble rot, and its German equivalent Winemaking in Alsace Why aromatic winemaking means oxygen is the enemy at every step The use of stainless steel and inert vessels to preserve primary aromatics Why MLF and extended lees ageing are avoided The role of large old oak barrels - why they impart no flavour but allow tiny amounts of oxygen to round out the texture The 2021 sweetness labelling law and why implementation has been uneven Episode Highlights and Quotes "If you give me that MW essay question about whether white wine can be as great as red wine, I am going to focus a lot on Alsace." "Gewurztraminer jumps out of the glass at you in a blind tasting. Your textbook uses the word pungent, which I find hilarious." "These large old oak barrels, some of them are a hundred plus years old. Any oak flavour is no longer being imparted into the wine. The tartrates have crystallised on the inside of the barrel." Alsace Quick Reference Guide The Four Noble Grape Varieties Riesling - medium to full body, dry, high acidity, citrus, stone fruit, mineral Gewurztraminer - full body, low to medium acidity, lychee, rose, sweet spice, high alcohol Pinot Gris - full body, high alcohol, honeyed, fresh and dried fruit Muscat - light to medium body, orange blossom, rose, fresh grape Classification Terms Alsace AOC - regional appellation, majority of production Alsace Grand Cru AOC - 51 individual vineyards, four noble grapes only Vendanges Tardives - late harvest, minimum sugar ripeness, dry to medium sweet Selection de Grains Nobles - noble rot required, always sweet Sweetness Labelling Scale (introduced 2021) sec - dry demi-sec - off dry moelleux - medium sweet doux - sweet Resources Mentioned Episode 106: The History of Alsace Colmar - the city used as a reference point for eastern side rainfall figures Cremant d'Alsace - Alsace sparkling wine Edelzwicker and Gentil - blended wine categories Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 107 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 106: War, Wine, and Identity: The Remarkable History of Alsace. Host: Joanne Close Episode Length: 9:18 Release Date: April 9, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Alsace is one of the most fascinating and distinctive wine regions in the world, and its history is unlike anywhere else in France. In this first of two episodes on Alsace, Joanne Close dives into the turbulent and complex history of a region that has been shaped by centuries of conflict, cultural exchange, and remarkable resilience. Sandwiched between the Vosges Mountains to the west and the Rhine River to the east, and sitting on the border between France and Germany, Alsace has been passed back and forth between the two countries more times than most people realise. That history has left a permanent mark on the wines made here, from the grape varieties on the label to the shape of the bottles. This episode sets the stage beautifully for next week's deep dive into Alsace climate, grape varieties, classifications, and styles. If you have ever been curious about why Alsace feels so different from the rest of France, this is where the story begins. What You Will Learn in This Episode Geography Where Alsace is located and why its position matters The significance of the Vosges Mountains and the Rhine River Why Alsace is described as a narrow strip of land roughly 75 miles north to south and three miles wide History and Identity Alsace's long winemaking history dating back to the Romans How the region thrived through the Middle Ages and reached its peak during the Renaissance The Route des Vins d'Alsace, one of the oldest wine routes in France, established in 1953 The cycle of destruction and recovery caused by repeated conflict between France and Germany How Phylloxera devastated the region while it was under German control and the damaging replanting choices that followed How France's return to control after World War One led to the removal of hybrids and a return to noble varieties French and German Influences Why grape varieties appear on Alsace labels, a distinctly German approach rarely seen elsewhere in France Why Riesling is the hero grape of Alsace and the only place in France where it is grown The tall thin flute bottle shape and its German origins How the AOC classification system reflects French influence on the region Why Alsace is neither entirely French nor entirely German but has emerged with an identity entirely its own Alsace Today Approximately 15,600 hectares under vine with around 3,700 growers The importance of small family owned domaines, many in the same families for hundreds of years Co-operatives producing around 50% of the wine, negociants 31%, and estate bottled wines just 19% Only 25% of Alsace wine is exported, with most consumed locally or within France Episode Highlights and Quotes "It is now officially part of France, but I would not say it is entirely French and I would not say it is entirely German either. It is a region that has been shaped by both of these countries but has emerged with an identity all of its own." "The Germans encouraged Alsace to replant after Phylloxera with hybrids and lesser quality grapes because they were fearful of Alsace and could see its potential and did not want to have to compete." "Only 25% is actually exported. To me this signifies a strong, self-reliant region and wine culture." Book Mentioned in This Episode Joanne recommends War and Wine for anyone who wants to understand how deeply conflict has shaped the wine regions of Europe and the resilience of the people who make wine there. Coming Up Next Episode 107: Alsace for Level 2 Students Next week Joanne covers everything WSET Level 2 students need to know about Alsace, including climate, grape varieties, classifications, and styles. Quizzes and essay questions will be available in the show notes and delivered to newsletter subscribers that week. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 106 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 105: Pinot Grigio / Pinot Gris - A Level 2 Wine Student's Guide to Why the Same Grape Tastes So Different Host: Joanne Close Episode Length: 11:05 Release Date: April 2, 2025 Take the QUIZ! https://docs.google.com/forms/d/e/1FAIpQLSeLWkZH9WCxZas70JNvPzPJGSVhxiCfR48-OE0uJAI5RRS00Q/viewform?usp=header Work through the free Pinot Grigio / Pinot Gris multiple choice questions linked below and if you want more quizzes like this delivered straight to your inbox, make sure you are signed up for the newsletter.  Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Pinot Grigio and Pinot Gris are the same grape, but you would never guess it from tasting them side by side. In this episode, Joanne takes a deep dive into one of the most widely planted and widely misunderstood white grapes in the world, covering everything from its origins in Burgundy to why it tastes so completely different depending on where it is grown. This episode is part of an ongoing Level 2 grape series and sets the stage for the upcoming Alsace episodes. Whether you are studying for your WSET Level 2 or just curious about why your grocery store Pinot Grigio tastes nothing like a bottle from Alsace, this episode will give you a clear picture of what is really going on in the glass. Joanne walks through the two core styles of the grape, what drives those differences, and why Italy saw a 400% increase in Pinot Grigio plantings between 1990 and 2015. She also makes a case for why this grape deserves more credit than it typically gets. What You'll Learn in This Episode The Pinot Family Origins of the Pinot family in 14th century Burgundy Why the grape is called Pinot, from the French word for pine cone, reflecting the shape of the bunches How Pinot Gris, Pinot Noir, and Pinot Blanc are related and how to tell them apart visually The name across different countries - Pinot Grigio in Italy, Pinot Gris in France, Grauburgunder in Germany Climate and Winemaking Why Pinot Gris is best suited to cool to moderate climates Why it is almost always fermented in inert vessels with no oak contact How yield and ripeness level drive the two core styles Italy - Pinot Grigio The Veneto region and why it dominates high-volume production How yields of up to 200 hectoliters per hectare affect the style The light, fresh style - aromas of apple and lemon, high acidity, short neutral finish The two regions to know for WSET Level 2: delle Venezie DOC and Veneto IGT Why global demand shifted dramatically toward this style over the past few decades Friuli-Venezia Giulia as a region producing more complex, fuller-bodied expressions France - Pinot Gris Why Alsace produces the most distinctive expressions of Pinot Gris outside of Burgundy The richer, fuller-bodied style with lower acidity and flavours of peach, mango, and spice Sweetness levels and the ability to age Episode Highlights and Quotes "The same grape can have two very different styles. In Italy it is more light and fresh with apple and lemon. In France you have this rich, complex style with fuller body and the ability to age." "When you have a lot of grapes from a vine, you are diluting that concentration and the resulting wine is going to have lighter body." "It is a bit of a shame that it has gotten this reputation for being inexpensive and light. There are some wines from Italy made from Pinot Grigio that are outstandingly delicious." Quick Reference - Pinot Grigio vs Pinot Gris   Italy (Veneto) France (Alsace) Name Pinot Grigio Pinot Gris Body Light Full Acidity High Medium Aromas Apple, lemon Peach, mango, spice, ginger Oak None None Sweetness Dry Dry to medium sweet Ageing potential Drink young Can age Resources Mentioned Delle Venezie DOC, Italy Veneto IGT, Italy Friuli-Venezia Giulia, Italy Alsace, France WSET Level 1, Level 2, and Level 3 Coming Up Next Episode 106: The History of Alsace Joanne kicks off a two-part series on Alsace, starting with the history of this unique and fascinating region. Episode 107: Alsace for Level 2 Students The second Alsace episode brings it back to the WSET Level 2 syllabus. If you picked up a bottle of Alsace Pinot Gris after this episode, you will want to have it ready. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter  for wine tips and episode updates Website: wineeducate.com About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Subscribe and Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Join the Wine Educate Newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 105 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 104: Wine Tracking Apps - Which One Is Right for You? Host: Joanne Close Episode Length: 11:45 Release Date: March 26, 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox every Tuesday. https://mailchi.mp/6648859973ba/newsletter Episode Description A listener reached out asking which wine app to use, and it turns out a lot of people have the same question. Joanne posed it to her newsletter community and the responses came flooding in, with avid trackers, reluctant trackers, and proud non-trackers all weighing in. This episode breaks down what the community said, reviews the most popular apps, and makes the case for why tracking your collection might be more useful than you think. Joanne covers CellarTracker, Vivino, InVintory and Oeni, looking at what each app does, who it suits, and what it costs. She also walks through the practical reasons to start tracking, from knowing what you have and when to drink it, to building a personal taste profile over time and even valuing your collection for insurance purposes. Whether you are a dedicated tracker, someone who keeps meaning to start, or someone who has no intention of ever downloading an app, this episode has something for you. What You'll Learn in This Episode The Listener Results How 34 listeners responded to the wine app question The three camps that emerged: dedicated trackers, reluctant trackers and proud non-trackers App breakdown by percentage: Vivino 35%, CellarTracker 24%, InVintory 12%, Oeni 6%, other methods 23% Why Bother Tracking At All Knowing what you own and where it is Understanding when a bottle is ready to drink Making smarter buying decisions and identifying gaps in your collection Price comparison across markets Building a personal taste profile over time Food and wine pairing suggestions Keeping a record of wine trips and experiences Valuing your collection for insurance or resale The Apps Reviewed CellarTracker Founded 2003 by Eric LeVine, a Microsoft programmer who built it for himself 1 million active users and 9 million community tasting notes Free at the basic level with paid subscription tiers scaled to cellar size Integrates professional critic reviews including Jancis Robinson Vivino Founded 2010 by Heini Zachariassen and Theis Søndergaard in Copenhagen 65 million users, 15 million wines in the database, 2 million labels scanned daily Best for discovery and browsing across 18 markets Free with ads, premium tier available, not built for serious cellar tracking InVintory Founded in Canada in 2018 by father and son team Jeff and Josh Daiter Sommelier-curated database of 2 million wines, rated 4.8 out of 5 on the App Store 3D cellar visualisation, AI sommelier, real-time market valuations and drinking window alerts Includes an insurance export report to value your collection for coverage Oeni Founded in France in 2023, the newest app in this comparison Over 800,000 downloads, freemium model with Plus plan at 59.99 euros per year Gamification built in: scan a label, post a review, collect corks as you progress Joanne describes it as Duolingo for wine lovers Episode Highlights "Some of you are steel trap minds. It's all in your head and I give you full credit for that." "InVintory feels like the Rolls Royce of wine apps. 3D cellar visualisation, AI sommelier, real-time market valuations. Talking my language." "They took my favourite topic and gamified it. Yes please." Resources Mentioned CellarTracker: cellartracker.com Vivino: vivino.com InVintory: invintory.com Oeni: oeni.app Jancis Robinson: wine critic integrated with CellarTracker wineeducate.com Connect with Wine Educate 📧 Newsletter: https://mailchi.mp/6648859973ba/newsletter 🌐 Website: wineeducate.com 📺 YouTube: https://www.youtube.com/@WineEducate About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognised wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Subscribe and Share Never miss an episode. Subscribe on your favourite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube ⭐ If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show. 📧 Stay Connected Join the Wine Educate Newsletter for wine tips, episode updates and exclusive content delivered straight to your inbox every Tuesday. https://mailchi.mp/6648859973ba/newsletter Episode 104 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 103: German Wine Regions for WSET Level 2 - Mosel, Rheingau, and Pfalz Host: Joanne Close Episode Length: 11:17 Release Date: March 19, 2026 Free Quiz: Test your German wine knowledge here with the 10-question Level 2 quiz! https://docs.google.com/forms/d/e/1FAIpQLSfdI2QS9k6qiBJWb-y9XoKX0DXT4nMSMaTRr1UBkXjJ7LsQsQ/viewform?usp=publish-editor Join the Wine Educate Newsletter Get a fresh quiz delivered to your inbox each week! Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Description Germany pushes the boundaries of where wine can grow, sitting at 47-51 degrees latitude at the very edge of the wine-growing world. In this episode, Joanne covers the three German wine regions you need to know for WSET Level 2: Mosel, Rheingau, and Pfalz. Each region has its own character shaped by latitude, slope, and proximity to rivers. From the impossibly steep 60-70% inclines of the Mosel to the balmy (relatively speaking) Pfalz, you'll learn what makes German Riesling so special and why these wines can have 20-30 grams of residual sugar without tasting sweet. Plus, Joanne shares her memorable story of running out of gas on the Autobahn in a Mini Cooper - and why you should always rent an Audi instead. What You'll Learn in This Episode German Wine Geography & Climate Why Germany sits at the extreme northern limit of wine growing (47-51 degrees latitude) How one degree of latitude equals 69 miles and creates noticeable climate differences The 200-mile stretch from north to south across Germany's wine regions Why Germany has only 100,000 hectares planted compared to France's 800,000 Mosel Region The coolest of the three regions at 51 degrees latitude Slopes up to 60-70% incline - among the steepest in the world Why slate soils and river reflection help ripen grapes in this extreme climate The magic of high-acid Riesling with 20-30 grams of residual sugar that doesn't taste sweet Why these vineyards require hand labor and multiple workers (no machines possible) Rheingau Region Small but historically important region at 50 degrees latitude South-facing slopes along the Rhine River Typically drier and fuller-bodied Riesling styles The Geisenheim University - birthplace of Müller-Thurgau and a leading wine research center Pfalz Region The warmest region at 49 degrees latitude Benefits from mountain protection on the western side Dry, medium-bodied wines with riper stone fruit flavors (peach vs citrus) The largest of the three regions with nearly 24,000 hectares planted Episode Highlights & Quotes "The fact that they actually make wine here is nothing short of a miracle. Slopes can be up to 60 to 70% incline - they are among some of the steepest slopes in the world." "You can have a wine with 20 to 30 grams of residual sugar, and because that acidity is so high, you don't even notice it. That is the magic of a Mosel." "When you're going 160 miles per hour on the Autobahn in an Audi, you sleep like a baby in the backseat." Quick Reference: Three German Regions Comparison Mosel (51° latitude) Coolest region Steepest slopes (60-70% incline) Light, high-acid Riesling Often sweeter styles Slate soils retain heat Rheingau (50° latitude) Small but historically important South-facing Rhine slopes Structured, balanced, typically drier Home to Geisenheim University Pfalz (49° latitude) Warmest region Mountain-protected Dry, medium-bodied Riper stone fruit flavors Largest of the three regions Resources Mentioned Geisenheim University (founded 1872) Bremer Calmont Slope (example of extreme Mosel steepness) Müller-Thurgau grape (created at Geisenheim) Episode 64: VDP classification system Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Website: https://wineeducate.com YouTube: Watch this episode with visual examples and slides About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Get a fresh quiz delivered to your inbox each week! Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode 103 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 102: The 1971 German Wine Law - How Ripeness Replaced Terroir Host: Joanne Close Episode Length: 8:18 Release Date: March 12, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Germany's wine laws are different from the rest of the European Union, and understanding why requires looking back at the pivotal 1971 wine classification. This law completely reshaped German wine, and not always for the better. In this episode, Joanne explains how Germany went from 30,000 named vineyard sites to just 2,600, why ripeness became the primary quality indicator, and how this decision weakened the link between terroir and wine quality. You'll also learn about the VDP's pushback against these laws and the encouraging 2021 amendment that's bringing terroir-based classifications back to German wine. If you're studying for WSET Level 3, pay close attention. German wine law shows up on essay questions, and understanding the historical context makes the current system much clearer. What You'll Learn in This Episode The History Behind the 1971 Wine Law How Germany historically recognized vineyard quality (including the famous 1868 Prussian tax map) Why Germany needed new wine regulations in the early 1900s The intentions behind the 1971 classification and why it focused on ripeness How the 1971 Law Changed German Wine The Pradikatswein system: Kabinett, Spatlese, Auslese, and beyond Why Germany prioritized ripeness over terroir (unlike France and Italy) The creation of Grosslagen and how it merged smaller vineyard sites How 30,000 vineyard sites became just 2,600 The Consequences of This Approach Why the law weakened the link between vineyard site and quality How label confusion hurt German wine's prestige in export markets The economic impact on producers with historic vineyard sites The VDP and Recent Changes Who the VDP is and why they pushed back against the 1971 law The 2021 amendment restoring hierarchy (regional wine, village wine, single vineyard wine) Why this is good news for German terroir recognition Episode Highlights & Quotes "Germany really prioritized ripeness over terroir. This really differs from what's happening in France or Italy, where the location is really important and protected and recognized as producing superior wines." "Before 1971, there were about 30,000 named vineyard sites. The law reduced this to about 2,600 sites, which is remarkable to me." "The pendulum is swinging back in the opposite direction, and these beautiful special terroirs of Germany are getting the recognition that they very clearly deserve." Key Reference: The 1971 Wine Law Impact What Changed: 30,000 vineyard sites reduced to 2,600 Creation of large Grosslagen regions Historic vineyard sites merged under single names Ripeness-based classification (Pradikatswein) became the quality standard Why It Mattered: Weakened connection between site and quality Created label confusion (similar names for different quality levels) Hurt German wine's export reputation Frustrated producers with premium vineyard sites The Correction: VDP (independent producer organization) pushed for change 2021 amendment restored terroir-based hierarchy Renewed focus on regional, village, and single vineyard wines Resources Mentioned Episode 64: Deep dive into the Pradikatswein system (Kabinett, Spatlese, Auslese, etc.) The 1868 Prussian vineyard tax map (Saar and Mosel sections) VDP (Verband Deutscher Pradikatsweinguter) - German wine growers' association Coming Up Next Week Episode 103: The VDP - Germany's Quality Wine Revolution Joanne breaks down what the VDP is, their classification rules, and why WSET Level 3 students need to know this for essay questions. Connect with Wine Educate 📧 Newsletter: https://mailchi.mp/6648859973ba/newsletter 🌐 Website: wineeducate.com 📺 YouTube: Watch this episode with visual examples and slides at [YouTube Channel Link] Don't miss out on exclusive wine education content - join our newsletter community today! About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube ⭐ Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Join the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Get wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 102 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Host: Joanne Close Episode Length: 15 minutes 31 seconds Release Date: Thursday, March 5, 2026 Riesling for WSET Level 2 - Everything You Need to Know Join the Wine Educate Newsletter Every week get your Level 1, 2 & 3 WSET tips including multiple choice quizzes and Level 3 essay questions. Stay informed about in-person and online classes as well as trips. 👉 Subscribe to the Newsletter Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Description This episode kicks off a new series on Germany, Alsace, and Austria by starting where it all begins: Riesling. Jancis Robinson calls it the world's most undervalued, often misspelled, and most often mispronounced grape. Joanne breaks down everything you need to know about this versatile variety, from its German origins to its ability to express terroir like few other grapes can. You'll learn why Riesling's naturally high acidity is its superpower, allowing winemakers to create everything from bone-dry wines to lusciously sweet dessert styles. Joanne also tackles the petrol aroma (yes, that's a thing), explains why cool climates are essential for Riesling, and shares why serious wine collectors are turning to German Riesling as Burgundy prices them out of the market. This is a straight-up lesson for Level 2 students, but anyone interested in understanding one of the world's greatest white grapes will find this episode valuable. What You'll Learn in This Episode Riesling Basics Origins in Germany dating back to 1435 Parent grape lineage (Gouais Blanc, related to Chardonnay and Gamay) Why Riesling thrives in cool to moderate climates The importance of being a late-ripening grape Key Characteristics Naturally high acidity and why it matters Why Riesling is classified as an aromatic grape The role of old, neutral oak barrels in German winemaking Riesling's ability to express terroir Styles and Winemaking Range of sweetness levels from dry to very sweet How winemakers create off-dry and medium-sweet styles Aging potential (decades, similar to Cabernet Sauvignon) Development of tertiary aromas like honey and petrol Flavor Profiles Early harvest: green apple, pear, citrus Riper styles: stone fruit, tropical fruit Late harvest/botrytis: dried fruit, honey Key Regions for Level 2 Students Germany: Mosel (lighter, ethereal, medium sweetness), Rheingau (drier, fuller bodied), Pfalz (reliably dry, fuller bodied) Alsace, France: Dry, full-bodied styles (up to 13.5% alcohol) Australia: Eden Valley and Clare Valley (dry, lime, peach blossom, petrol) Episode Highlights & Quotes "If a grape is later ripening and if it warms up too soon, it won't have the time to develop their aromas and flavors. So a later ripening grape needs a cooler climate in order to stretch out the ripening to develop these flavors." "For my wine collectors or budding wine collectors out there, you can get so much more enjoyment and stretch your budget a lot further by investing in German wines than you can say in perhaps Burgundy today. Some of the very top Rieslings are selling for 50, $60 where you could 10x that for Burgundy." "It is time to look at Riesling in a new light. Unfortunately, in the eighties there was a lot of Liebfraumilch in the market. 60% of German exports were this Liebfraumilch, which is not a very impressive wine, and it's given Riesling a bad name." Quick Reference: Riesling at a Glance Climate: Cool to moderate Acidity: Naturally high Oak: Typically none (or old, neutral barrels in Germany) Sweetness range: Dry to very sweet Body: Light to full Aging potential: Decades Signature aromas: Green apple, citrus, stone fruit, petrol (in older wines) Top regions: Germany (Mosel, Rheingau, Pfalz), Alsace, Australia (Eden Valley, Clare Valley) Resources Mentioned Jancis Robinson (wine critic and author) Von Buhl (German wine importer) Peter Lauer wines (Mosel producer) Florian Lauer (current winemaker at Peter Lauer) Understanding Wines: Explaining Style and Quality (WSET textbook) Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Wine Educate website: https://wineeducate.com Coming Up Next Week Episode 102: The History of German Wine Joanne dives into the fascinating history of German wine, exploring how this northern wine region became one of the most important in the world. Subscribe so you don't miss any episodes in this series. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. We teach WSET Level 1, 2 & 3 Award in Wines, Level 1, 2 & 3 Award in Spirits, Level 1 & 2 Award in Beer, and Level 1 & 2 Award in Sake, both in-person and online. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. View upcoming classes: https://wineeducate.com Watch on YouTube Since Episode 84, all podcast episodes are now available in video form on YouTube with slides and images to help you follow along visually. Watch on YouTube: https://www.youtube.com/@WineEducate Leave a Review ⭐ If you enjoyed this episode, please leave a 5-star review! Your reviews help other wine students discover the show. 📧 Stay Connected Every week get your Level 1, 2 & 3 WSET tips including multiple choice quizzes and Level 3 essay questions. Stay informed about in-person and online classes as well as trips. 👉 Join the Wine Educate Newsletter Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode 101 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 100: How to Use the Wine Educate Podcast for WSET Study Host: Joanne Close Episode Length: 7 minutes 8 seconds Release Date: Thursday, February 26, 2026 📧 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Episode 100 is a milestone. Joanne takes a moment to reflect on what this podcast is, what it's not, and most importantly, how to use it as a study tool for your WSET certification. This isn't a substitute for WSET classes. It's a supplement. A way to flesh out the textbook material, tie concepts into history and context, and reinforce what you're learning in class. Some episodes are direct lessons for specific WSET levels. Others are what Joanne calls "lagniappe," something extra that helps put everything together. If you've been listening since episode one or you just found the show, this episode explains how to make the most of it at every stage of your wine education. What You'll Learn in This Episode About the Podcast What the Wine Educate Podcast is and what it's not How to use the podcast alongside your WSET classes Why wine is "infinitely fascinating" and part of the humanities The difference between core lessons and lagniappe content How to Use This Podcast for WSET Study Listen along with your WSET class for reinforcement Go back and re-listen when topics come up again in class Use it to flesh out textbook material that feels dry or confusing The Newsletter as Your Study Hub Level 1 students get guidance on building tasting vocabulary Level 2 students get weekly multiple choice questions Level 3 students get essay questions for exam practice Weekly wine tips broken down by level Why the Newsletter Matters Social media shows content to only a fraction of followers Newsletter delivers directly to people who want the content Best way to communicate with the Wine Educate community Updates on upcoming classes and resources Episode Highlights & Quotes "Wine is infinitely fascinating. I often refer to wine as one of the extensions of the humanities. It covers history, science, geography, geology, art, food pairing. All those things are included in this gorgeous, delicious, fascinating beverage." "This podcast is not a substitute for these classes. This podcast is meant as a supplement, a study supplement." "It is difficult just sitting alone with your textbook reading the same paragraph over and over again. Sometimes it's very helpful to flesh that out, tie it into a bit of history, and that is how you learn these concepts." "At this stage, if it's not fun, I don't want to do it. And every Tuesday when I gather my thoughts and sit down to organize these podcasts, it's joy. It is great fun." Resources Mentioned Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Wine Educate Website: wineeducate.com Summer wine trips to France: https://youtu.be/R-wVjMEAeyI?si=yd2Yu2x_cktTghnF Coming Up Next Week Episode 101: German, Austria & Alsace Series Begins Joanne starts a new series covering German, Austrian, and Alsace wines. Subscribe so you don't miss any episodes in this series. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Watch on YouTube Since Episode 84, all podcast episodes are now available in video form on YouTube with slides and images to help you follow along visually. Watch Episode 100 on YouTube: youtube.com/@wineeducate Leave a Review ⭐ If you enjoyed this episode, please leave a 5-star review! Your reviews help other wine students discover the show. 📧 Stay Connected Join the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 100 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 99: Moscato d'Asti - The Asti Method and Piedmont's Sweet Sparkling Wine Host: Joanne Close Episode Length: 9:47 Release Date: February 19th 2026 Join the Wine Educate Newsletter https://mailchi.mp/6648859973ba/newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Episode Description Moscato d'Asti is one of the most misunderstood classic wine styles. This lightly sweet, gently sparkling, low alcohol wine from Piedmont deserves better than its dismissive reputation. When you taste a good example, you understand just how glorious it can be. This episode covers the Asti method, a production technique that's completely different from both the traditional method and the tank method. You'll learn why Canelli is considered the cradle of Moscato, how the Asti method works (think of it as a one pot wonder), and what makes Muscat Blanc a Petits Grains such an important grape historically. Joanne also covers the difference between Asti and Moscato d'Asti, and why this wine is perfect for brunch or late morning sipping. What You'll Learn in This Episode Moscato d'Asti Geography and History Moscato d'Asti DOCG location in northwestern Piedmont Provinces of Asti, Cuneo, and Alessandria with 9,700 hectares planted 7,000 hectares on slopes (better quality grapes) 52 communes and 4,000 growers with average vineyard size of 2.45 hectares Canelli as the cradle of Moscato, first made in 1865 UNESCO World Heritage Site status The Muscat Grape Family Moscato is the Italian name for Muscat One of Italy's most planted white varieties Muscat Blanc a Petits Grains is the specific type used for Asti (minimum 97%) One of the first grapes to be recognized, grown in the Mediterranean for centuries Known as "the grape of the bees" dating back to Pliny the Elder Makes everything from light sweet sparkling to dry wines to fortified styles Alcohol range from 6% to 20% depending on style The Asti Method Explained Juice is chilled and stored until needed (keeps wine fresh) Fermentation begins in tank with CO2 allowed to escape initially Tank is sealed and fermentation continues, trapping CO2 Wine is chilled when it reaches about 7% alcohol Wine is filtered to remove yeast, stopping fermentation Residual sugar remains, creating a sweeter style Everything happens in one tank (like a one pot wonder) No autolysis or lees aging Preserves pure Muscat fruit character Asti vs. Moscato d'Asti Asti: More full sparkling, higher atmospheric pressure, slightly higher ABV Moscato d'Asti: Lower atmospheric pressure, slightly lower alcohol Moscato d'Asti uses superior grapes, so overall quality is better Flavor Profile and Characteristics Fragrant, floral, and grapey (one of the only wines where "grapey" is accurate) Aromas of peach blossom and lovely floral aromatics On the sweeter side but still refreshing Low alcohol (around 7%) Episode Highlights & Quotes "Moscato d'Asti, not just sweet, bubbly. I want to emphasize that there's certain styles of wines here that we are a bit dismissive of perhaps, and I don't want that for you. I want you to be able to experience a good example of this wine so you could know just how glorious it can be." "I liken this to a one pot wonder, right? Like a crockpot, like you just put it all in there, shut the lid and let it do its thing." "This may be the only grape that we use the descriptor grapey. When my children were younger, I used to have them smell wine and they would always say, smells like grape." Moscato d'Asti Quick Reference Asti Method Process Juice is chilled and stored Fermentation begins in tank, CO2 escapes Tank is sealed, fermentation continues Wine is chilled at 7% alcohol Wine is filtered to remove yeast Result: sweet, gently sparkling, low alcohol wine Key Differences Asti: More bubbles, higher pressure, higher ABV Moscato d'Asti: Less fizzy, lower alcohol, superior grapes, better quality Production Details 9,700 hectares total (7,000 on slopes) 4,000 growers with average 2.45 hectare vineyards Most growers too small to vinify their own wine Larger houses and co-ops buy grapes from small growers Some small producers like Bera still exist Resources Mentioned Bera (Alessandra Bera) - producer in Piedmont Canelli - major town and UNESCO World Heritage Site Muscat Blanc a Petits Grains grape Coming Up Next Week Episode 100: Special Episode Episode 100 is here and Joanne hasn't fully decided what she's doing yet because she's getting precious about this milestone. Stay tuned for something special. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Join the Wine Educate Newsletter at https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 99 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 98: Prosecco - Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region Host: Joanne Close Episode Length: [Insert Duration] Release Date: [Insert Date] Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Recording from the chaos of Mardi Gras in New Orleans (sirens, bands, and floats included), Joanne breaks down why Prosecco deserved its own episode. This Italian sparkling wine produces nearly 500 million bottles annually - dwarfing both Champagne and Cava - and uses the tank method to create those fresh, fruity bubbles you know and love. You'll discover why the grape was renamed from Prosecco to Glera in 2009, how to navigate the confusing sweetness levels where "dry" is actually sweeter than "extra dry", and what makes Conegliano Valdobbiadene so special (besides being impossible to pronounce). Joanne also introduces Col Fondo, the funky natural wine style with sediment at the bottom that Italians apparently use to make risotto. What You'll Learn in This Episode Prosecco Production & Tank Method Basics Why Prosecco dominates sparkling wine production with 486 million bottles annually The tank method (Charmat method) explained: how it differs from traditional method Champagne Tank method process: second fermentation in pressurized tanks, not bottles Why the tank method is faster, cheaper, and preserves fresh fruit flavors Tank method benefits: no lees aging means vibrant green apple, pear, and melon flavors Who really invented the tank method: Italian Federico Martinotti vs. Frenchman Eugène Charmat Understanding Prosecco's Geography & Quality Levels The 2009 DOC creation and strategic grape renaming from Prosecco to Glera Prosecco DOC covers 34,000 hectares with high yields: 18 tons per hectare vs. Champagne's 10-11 Conegliano Valdobbiadene DOCG: the premium zone so hard to pronounce it's a sobriety test Rive designations: 43 named crus on steep limestone slopes (50-500m elevation) Superiore di Asti and other top vineyard areas within the DOCG Prosecco Grapes & Styles Glera: the primary Prosecco grape (formerly called Prosecco) Permitted additions: up to 15% Chardonnay, Pinot Bianco, or Pinot Grigio for body and alcohol Rosé Prosecco (legal since 2020) with up to 15% Pinot Noir Col Fondo "sui lieviti" style: pétillant naturel method with sediment in bottle The Confusing Prosecco Sweetness Levels Brut: the driest Prosecco style Extra Dry: 12-17 g/L residual sugar (the most common style - not actually dry!) Dry: 17-32 g/L residual sugar (confusingly sweeter than "Extra Dry") Why Prosecco sweetness levels can range from dry to medium-sweet Prosecco Tasting Profile & Best Practices Tank method flavor profile: medium acidity, green apple, pear, melon What you won't find: no bread, toast, or pastry flavors (no lees aging) Why Prosecco is made for immediate enjoyment, not aging Global Prosecco consumption: UK and US lead, followed by Germany and France Episode Highlights & Quotes "The name of this wine region may take the cake, win the prize for the most difficult to pronounce wine region in all of wine history... Cat, who owns the lovely Berg Wines, says that if she knows she can't pronounce this, it's time to get someone else to drive her home. So let's try it: Conegliano Valdobbiadene." "As we get sweeter, the terms don't sound like it. Starting with brut, then we have extra dry, which is actually sweeter than brut... then even sweeter on that scale, we have dry - see, it doesn't make any sense." "I read somewhere that they use the fondo to make risotto and I love that. I'm gonna just go with that." Prosecco Quick Reference Guide Tank Method vs. Traditional Method Tank method: second fermentation in pressurized tanks Traditional method: second fermentation in individual bottles Tank method result: fresh, fruity, aromatic sparkling wines Traditional method result: complex, yeasty, bread-like flavors from lees aging Prosecco Production Stats 486 million bottles annually (2019 figures) 34,000 hectares in DOC 80% exported worldwide Yields: 18 tons/hectare (vs. Champagne's 10-11) Prosecco Quality Hierarchy DOC Prosecco (largest area, tank method) Conegliano Valdobbiadene DOCG (premium hills, 50-500m elevation) Superiore di Asti/Rive designations (top vineyard sites, steep slopes) Prosecco Sweetness Scale (driest to sweetest) Brut (driest) Extra Dry (12-17 g/L) - most common Dry (17-32 g/L) - actually sweeter! Resources Mentioned Conegliano Valdobbiadene DOCG Berg Wines (New Orleans wine shop) Col Fondo sui lieviti style (pétillant naturel) Glera grape (formerly Prosecco grape) Coming Up Next Week Episode 99: Other Important Sparkling Wines Joanne wraps up the sparkling wine series with Sekt, Asti, and important New World sparkling wines - finishing off that Level 3 chapter on sparkling. Connect with Wine Educate Newsletter: Subscribe at https://mailchi.mp/6648859973ba/newsletter for wine tips and episode updates Website: wineeducate.com YouTube: Watch this episode with visual examples and slides on the Wine Educate YouTube channel Don't miss out on exclusive wine education content - join our newsletter community today! About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Join the Wine Educate Newsletter at https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 98 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine Resources & Links Sign up for the Wine Educate newsletter to receive weekly quizzes, study tips, and Level 3 essay questions: https://mailchi.mp/6648859973ba/newsletter Episode Overview We are continuing our sparkling wine series, and this week the focus is on Cava, Spain's traditional method sparkling wine. In this episode, I walk through the history of Cava, its unusual geography, how it is made, and the quality-driven movements that have emerged in response to its mass-market image. This episode is especially helpful for WSET Level 2 and Level 3 students, as well as anyone looking to better understand the differences between Champagne, Cava, and other traditional method sparkling wines. A Brief History of Cava The first traditional method sparkling wine in Catalonia was made in 1872 by José Raventós after a visit to Champagne. Inspired by what he saw in France, he brought the technique back to Spain and began producing sparkling wine in the Penedès area. The growth of sparkling wine production accelerated after the arrival of phylloxera in the late 1800s. As red wine vineyards were replanted, producers shifted their focus toward grape varieties better suited to sparkling wine. The term Cava was officially adopted in 1970, replacing the use of the word "Champaña," and the Cava DO was formally recognized in 1986 following Spain's entry into the European Union. The word Cava comes from Catalan and means "cellar." The Geography of Cava Cava is unique among European appellations because it is non-contiguous. Unlike most DOs, Cava production is not limited to a single, clearly defined geographic area. That said, around 95 percent of all Cava is produced in Catalonia, centered on the town of Sant Sadurní d'Anoia. Other permitted areas include Navarra, Rioja, Valencia, the Basque Country, Aragon, and Extremadura. For students, this non-contiguous geography can feel confusing, which is why maps and visual references are especially helpful when studying Cava. How Cava Is Made Cava must be produced using the traditional method, meaning it undergoes a second fermentation in the bottle. Key production requirements include: A minimum of nine months of lees ageing before disgorgement Slightly higher permitted yields than Champagne Alcohol levels typically between 10.8 and 14.8 percent Most riddling today is carried out using gyropallets, a technology developed in Spain that allows producers to handle large volumes efficiently. Traditional Grape Varieties Cava relies on three historic white grape varieties with deep roots in the region: Macabeo (also known as Viura) Xarel·lo Parellada These varieties are genetically related and well suited to the climate and soils of Catalonia. For rosé Cava, permitted varieties include Garnacha and Monastrell. International varieties were added later, with Chardonnay approved in 1986 and Pinot Noir in 1998. Their inclusion remains controversial, as some producers feel these grapes dilute Cava's regional identity. Style and Tasting Profile Most Cava is non-vintage and designed to be enjoyed on release. Compared to Champagne, Cava generally shows: Moderate rather than high acidity Dry styles with approachable balance Yeast character from lees ageing, though often different in expression than Champagne One interesting tasting note discussed in this episode is how autolytic character can differ depending on grape variety, sometimes showing more earthy or savory tones compared to the bread and toast notes often associated with Champagne. Production Scale and Industry Structure Cava production is highly concentrated. While there are over 200 producers, the majority of production is dominated by a small number of large companies. The "Big Three" producers, Freixenet, Codorníu, and García Carrión, are estimated to account for roughly 80 percent of total Cava production. This concentration has shaped both the image and regulations of the appellation. The Quality Revolution: Clàssic Penedès and Corpinnat In response to concerns about quality and regional identity, several producers broke away from the Cava DO. Clàssic Penedès Launched in 2014, Clàssic Penedès became the world's first sparkling wine appellation requiring 100 percent certified organic grapes. Key features include: All grapes sourced from DO Penedès Minimum 15 months lees ageing Disgorgement date required on the label Traditional and ancestral methods permitted Corpinnat Founded in 2017, Corpinnat means "heart of Penedès." It is a private quality designation focused on terroir and estate production. Requirements include: 100 percent organic or biodynamic grapes Hand harvesting only Minimum 18 months lees ageing, often much longer At least 90 percent indigenous Penedès varieties Producers include Gramona, Recaredo, Llopart, Nadal, and Torelló. While there have been discussions about closer alignment between Clàssic Penedès and Corpinnat, they remain separate entities as of today. Why This Matters Both Clàssic Penedès and Corpinnat represent a shift toward stricter standards, organic viticulture, and clearer regional identity. Seeking out these labels is one way consumers can explore higher-quality Spanish sparkling wines beyond entry-level Cava. What's Next Next week, we head to Italy to talk about Prosecco, including how it differs stylistically and legally from traditional method sparkling wines. If you'd like access to weekly quizzes and Level 3-style essay questions, be sure to sign up for the Wine Educate newsletter. How to Contact Us [email protected]

Episode 96: How to Decode Your Champagne Wine Label Host: Joanne Close Episode Length: 11:29 Release Date: January 29th 2026 📧 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Ever picked up a bottle of champagne and felt totally lost trying to decode the label? You're definitely not alone. In this episode, Joanne breaks down everything you need to know to read champagne labels like a pro. You'll learn what those tiny mysterious letters (NM, RM, RC, CM) actually mean, how to understand sweetness levels from Brut to Doux, and the real difference between grower champagne and the big champagne houses. Whether you're shopping for a special occasion or trying to navigate a wine list with confidence, this episode gives you the tools to choose champagne that actually matches what you like. We cover everything from Blanc de Blancs to Rosé, Premier Cru to Grand Cru, and all the terminology that helps you make smarter champagne buying decisions. What You'll Learn in This Episode Champagne Producer Codes Explained NM (Négociant Manipulant): The big champagne houses like Moët & Chandon and Krug that buy grapes from growers RM (Récoltant Manipulant): Grower champagnes where producers grow their own grapes and make their own wine RC (Récoltant Coopérateur): Individual growers selling wine under their own label (rare in the US) CM (Coopérative de Manipulation): Cooperatives like Nicolas Feuillatte selling under one brand Champagne Sweetness Levels Demystified Brut Nature/Brut Zero: 0-3 grams per liter residual sugar (very dry) Extra Brut: 0-6 grams per liter Brut: Up to 12 grams per liter (90% of champagne production) Doux: 50+ grams per liter (dessert champagne, rarely produced today) Special Champagne Terminology Blanc de Blancs: Made exclusively from Chardonnay grapes Blanc de Noirs: White champagne made from black grapes (Pinot Noir and/or Pinot Meunier) Rosé Champagne: Pink champagne made by adding 8-20% red Pinot Noir Premier Cru: Grapes from 42 designated premium villages Grand Cru: Grapes from 17 top-tier villages Non-Vintage vs. Vintage: Understanding multi-vintage blends and single-harvest champagnes Special Bottlings Prestige Cuvée: Top parcels aged extensively before release Special Club: Peer-reviewed grower champagnes Late Disgorged: Single vineyard expressions Episode Highlights & Quotes "Non-vintage kind of makes it seem like it's not special, but it is special. This is a really careful blend that someone worked very hard to perfect and keep consistent year after year." "You may need your glasses handy if you are like me and can't see very well these days or even perhaps a magnifying glass, and I'm serious because some of these things are very small on these labels." Champagne Quick Reference Guide Most Common Champagne Style: Brut (90% of production) Most Common Production Method: Non-vintage (75-80% of all champagne) Driest Styles: Brut Nature, Brut Zero, Extra Brut What to Hunt For: The two-letter code (NM, RM, RC, CM) on the bottle Resources Mentioned Paul Bara Champagne (example label discussed) Nicolas Feuillatte (cooperative model example) Moët & Chandon (NM house example) Krug (NM house example) Coming Up Next Week Episode 97: Cava Explore the fascinating history of Cava, discover indigenous Spanish grapes, and learn what makes this Spanish sparkling wine so special. Don't miss it! Connect with Wine Educate 📧 Newsletter: Subscribe here for wine tips and episode updates 🌐 Website: wineeducate.com 📺 YouTube: Watch this episode with visual label examples and slides Don't miss out on exclusive wine education content - join our newsletter community today! About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube ⭐ Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! 📧 Stay Connected Join the Wine Educate Newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 96 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Resources & Links Sign up for the Wine Educate newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Overview In Episode 95 of the Wine Educate Podcast, Joanne Close continues the sparkling wine series with a focused overview of Champagne, designed especially for WSET Level 2 students. This episode covers where Champagne is located, why its climate is so challenging, the grapes that define the region, and how blending and aging shape the final wines. Next week's episode will build on this foundation by breaking down how to read a Champagne label and understand the key legal terms you'll see on the bottle. What You'll Learn in This Episode Where Champagne Is Located Champagne is the coldest wine-producing region in France, situated between 48° and 49.5° north latitude. Its marginal climate sits near the northern limit of where grapes can reliably ripen, making acidity, low alcohol, and freshness central to the style of its wines. The region lies about an hour and a half east of Paris, making it a popular day trip for visitors. Champagne and the Traditional Method Champagne is produced using the traditional method, with a second fermentation taking place in bottle. Only wines made in this region under strict regulations can legally use the name Champagne. The region is fiercely protected by its governing body, which safeguards both quality standards and the Champagne name worldwide. The Grapes of Champagne Nearly all Champagne is made from three grapes: Pinot Noir, Pinot Meunier, and Chardonnay. Pinot Noir is the most widely planted, followed closely by Meunier and Chardonnay. A handful of historic grapes such as Pinot Blanc, Arbane, and Petit Meslier are still permitted, though they make up less than one percent of total plantings and are used only rarely. Lees Aging and Style Champagne must age on its lees for a minimum of 12 months, though many producers choose much longer aging. Extended lees contact adds classic aromas and flavors such as brioche, biscuit, toast, and pastry, contributing to complexity and texture. Soils and Chalk Cellars Chalk plays an important role in Champagne, producing wines with naturally high acidity and a lean profile. Ancient chalk quarries, known as crayères, are now used as cellars thanks to their cool, stable temperatures and high humidity. Limestone, clay, and sand also contribute to the diversity of wine styles across the region. Blending and Non-Vintage Champagne Blending is essential in Champagne, both across vineyard sites and across vintages. Most Champagne is non-vintage, meaning wines from multiple years are blended to maintain a consistent house style. Vintage Champagne is produced only in exceptional years and in much smaller quantities. Climate Change in Champagne Over the past 30 years, average temperatures in Champagne have increased by about two degrees Fahrenheit. This has led to riper grapes, less reliance on chaptalization, adjustments to malolactic conversion, and lower dosage levels. Still Pinot Noir wines from Champagne are also gaining attention as ripeness improves. Who Drinks the Most Champagne France remains Champagne's largest consumer, with nearly half of all production staying within the country. Of the Champagne that is exported, the United States, the United Kingdom, and Japan are the leading markets. Coming Up Next Next week's episode is entirely dedicated to decoding Champagne labels. Joanne will walk through the legal terms, classifications, and details you need to understand what's actually inside the bottle. You may want to have a bottle of Champagne handy and possibly a magnifying glass. Stay Connected If you are a WSET Level 2 or Level 3 student, the Wine Educate newsletter includes weekly study support, including quizzes for Level 2 and essay practice questions for Level 3. You can sign up at: https://mailchi.mp/6648859973ba/newsletter

Resources & Links Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Learn more about Wine Educate classes and certifications: https://www.wineeducate.com Episode 94: The History of Sparkling Wine Wine Educate Podcast In this episode, Joanne Close continues the Sparkling Wine Series with a deep dive into the history of sparkling wine. Rather than focusing on one inventor or one country, this episode places sparkling wine in historical context and explains how bubbles emerged through a combination of climate, trade, science, and experimentation. This episode is especially helpful for WSET Level 2 and Level 3 students who want to better understand why the traditional method developed and how history shaped modern sparkling wine styles. What We Cover in This Episode Joanne begins by sharing a quick update from a recent three-day WSET Level 2 intensive in New Orleans, where students tasted 48 wines and completed their exam. From there, the focus shifts to the broader Sparkling Wine Series and the importance of understanding history alongside production methods. The episode explores what wine looked like before bubbles were accepted, including why wine stability was the goal and why carbonation was once viewed as a fault. Joanne discusses the earliest written record of sparkling wine, which comes from Limoux in the Languedoc in 1531. A Benedictine monk at the Abbey of Saint-Hilaire documented the presence of bubbles, and the region's cooler climate and higher elevation made sparkling wine possible long before Champagne embraced it. The conversation then moves to Champagne in the 1600s, when producers were making still wines and actively trying to prevent secondary fermentation. Joanne explains how cold winters stopped fermentation, only for it to restart in the spring, unintentionally creating bubbles that producers initially did not want. England plays a critical role in the story, and Joanne explains why British consumers were so influential. Champagne wines were shipped to England in bulk, bottled later, and often sweetened. The widespread availability of sugar led to unintentional refermentation, and British drinkers developed a taste for fizz. The episode highlights the work of English scientist Christopher Merret, who presented a paper in 1662 to the Royal Society documenting how adding sugar to wine could restart fermentation. This observation laid the foundation for what would later become the traditional method. Joanne explains the technical challenges of early sparkling wine, including the danger posed by pressure inside the bottle. With pressure reaching five to six atmospheres, early glass bottles frequently exploded. England's development of coal-fired furnaces allowed for thicker, stronger glass capable of withstanding this pressure, along with the adoption of cork stoppers. The episode also clarifies the role of Dom Pérignon, who did not invent sparkling wine but significantly improved quality through blending, vineyard management, and consistency. His work helped refine Champagne at a critical moment in its development. Finally, Joanne highlights the impact of Veuve Clicquot, who revolutionized Champagne production in the early 19th century by inventing riddling. This innovation allowed producers to remove dead yeast cells and create clear, brilliant sparkling wines at scale. The episode concludes by reinforcing that sparkling wine was not the result of a single discovery but rather a collaborative effort involving monks, scientists, merchants, and winemakers across multiple countries. Who This Episode Is For WSET Level 2 students studying sparkling wine WSET Level 3 students preparing for theory and tasting exams Wine professionals who want historical context Wine enthusiasts curious about how sparkling wine evolved Listen to the Full Episode This episode is part of the Wine Educate Sparkling Wine Series. You can listen to the Wine Educate Podcast on Apple Podcasts, Spotify, YouTube, and most podcast platforms. How to Contact Us Questions about WSET classes, exams, or wine education? Email: [email protected]

Stay Connected WineEducate.com Newsletter signup: mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] Episode 93 | The Traditional Method Hello and welcome to Episode 93 of the Wine Educate Podcast. I'm your host, Joanne Close. Today we're breaking down the Traditional Method, the original bottle-fermented process that gives us Champagne and many of the world's most compelling sparkling wines. These bubbles are created by a second fermentation captured in a sealed bottle, using thicker glass built to hold pressure. We begin with the base wine, fermented first and intentionally lower in alcohol so the final wine stays balanced after the second fermentation adds about 1–1.5% ABV. Yeast and sugar are added before sealing with a crown cap, restarting fermentation inside the bottle. The CO2 produced dissolves into the wine, forming bubbles, while yeast autolysis develops aromas often described as bread, biscuit, or pastry notes, depending on how long the wine rests on the lees. Lees are guided into the neck through riddling, once done entirely by hand, now most often by machine using a Gyropalette, which completes the job in days. The lees are removed during disgorging by freezing the neck to form a small plug that is ejected under pressure when the crown cap is removed. The wine is then topped up and styled through dosage, a blend of wine and sugar that determines the final sweetness level, such as Brut (dry) or Demi-sec (sweeter). The cork is inserted last and secured with a wire cage to hold against the internal pressure. Traditional Method Sparkling Wine Around the World • Champagne and Cremant in France • Cava in Spain • Method Cap Classic in South Africa • Traditional Method styles in California, Australia, and New Zealand If you enjoy learning how your favorite wines are made and want WSET material explained in a real, practical way, join us in class or sign up for the newsletter. You can now watch episodes on YouTube as well as listening on your favorite podcast app. Stay Connected WineEducate.com Newsletter signup: mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected]

Stay Connected www.WineEducate.com Newsletter signup: https://mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] Episode 92 | Sparkling Wine Series Begins Hello and welcome to Episode 92 of the Wine Educate Podcast. I'm your host, Joanne Close, and we're just about at the New Year. The holidays happened, the bubbles were flowing, and I sure enjoyed my fair share of sparkling wine. Now we're kicking off a brand new Sparkling Wine Series, and friends, it's a big one. This series is built as a supplement, not a replacement for the WSET class. I'll be focusing mainly on Level 2 material, with a few Level 3 touches where it makes sense, but the deeper Level 3 concepts are being saved for the new Level 3 membership launching in February. How Sparkling Wine Shows Up in WSET Exams For Level 1 and Level 2, sparkling wines show up early, including Champagne, Prosecco, Cava, the style overview, and the ever-popular service question: how to open a bottle of sparkling wine. Yes, that question keeps showing up at multiple levels. For Level 2, sparkling wine and fortified wines are covered in Session 8, and the service component is important and appears in the multiple choice questions. For Level 3, you will not get a sparkling wine in the practical tasting exam, but you will see it in the theory, including multiple choice questions and short answer essays on sparkling or fortified wines. Tasting Term to Know: Mousse Mousse describes the bubble texture on the palate. In class, we talk about three broad levels: delicate, creamy, and aggressive. The class always gets a good laugh out of the aggressive mousse question, and yes, it sticks in your memory. You use it in your Level 3 SAT framework, but you won't be assessed on tasting a sparkling wine. Definition of Sparkling Wine Sparkling wine is wine that bubbles when poured into a glass. The bubbles form because carbon dioxide is dissolved in the wine under pressure until the bottle is opened and the cork is removed. I love that Oxford Companion definition. It's simple, it's clear, and it just works. Grapes for Sparkling Wine Acidity is the key. Grapes with naturally high acidity make fresher, livelier styles of sparkling wine. In Champagne, Chardonnay and Pinot Noir are stars because they deliver high acidity and make great sparkling wine. This model has been copied in other regions. In the Loire Valley, Chenin Blanc steps up as the hero grape for extraordinary sparkling wines. In Australia, Shiraz is used to make red sparkling wine, because it's their grape. So why not? How the Bubbles Get in the Bottle: Main Production Methods The method has a direct correlation to style, quality, mouthfeel, price, and the feel of the bubbles when you sip the wine. Here are the big ones we'll explore in this series: Traditional Method Transfer Method Ancestral Method (Petillant Naturel, or Pet Nat) Tank Method Carbonation Method The traditional fermentation method is the most expensive to produce. Other methods exist to make sparkling wine more affordable and accessible, and each method creates a different style in the glass. Sparkling Wine Styles, Sweetness & Alcohol Sparkling wines can be white, rosé, or red, and range from very dry to sweet, and everything in between. Alcohol is often around 12% to 12.5%, but it can be lower. Producers try not to let alcohol creep too high because it can mute freshness and balance. Sparkling Wine Today Global sparkling wine consumption has increased by 57% since 2002 and continues steadily upward. We live in exciting times in wine, especially for sparkling, because there are more grapes, more methods, more styles, and more opportunities to taste something new. What's Next Next week in Episode 93, we're diving into the traditional method, the science, the wonder, and the pure magic of how those bubbles get into the wine. If you want weekly quizzes, short answer practice, and pairing context delivered straight to your inbox, sign up for the Wine Educate newsletter. Head to wineeducate.com and click the green newsletter signup button, or use the link in the show notes. And as always, hit reply if you have questions. I love hearing from you. Cheers, Joanne Close

  Stay Connected www.WineEducate.com Newsletter signup:  https://mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] www.WineEducate.com Joanne explains two primary online learning formats offered through Wine Educate: The WSET Online On Demand courses are fully created, structured, and taught by WSET educators. Wine Educate supports students administratively by managing registration, supplying textbooks when required for Level 2 and above, and coordinating exam scheduling after course completion. These courses are designed for learners who prefer complete schedule flexibility and self-paced study without a Wine Educate instructor teaching live lessons. The Wine Educate Instructor-Led online classes are live, interactive sessions taught by Joanne or one of Wine Educate's educators. Course listings include the instructor's name before registration. Level 1 consists of four live 90-minute sessions, while Level 2 includes six live sessions over several weeks. All sessions are recorded to allow for rewatching if needed. Unlike the On Demand format, Instructor-Led students receive a physical textbook as part of their course experience. Wine for Class & Tasting Options Wines are not included in the base cost of online classes and represent an additional expense for students. At checkout, Wine Educate offers the option to purchase WSET-approved tasting kits for Levels 1, 2, and 3. These kits are designed for one student, with the possibility of being shared between two. Students may also choose to source wines independently using the style list provided by Wine Educate, which is especially helpful for tasting groups or trade professionals who prefer to purchase full bottles. Joanne emphasizes that while tasting kits are strongly recommended for the guided tasting examples in class, wines are not mandatory for passing the course or sitting the exam. Exam Format & Logistics Wine Educate students can sit their exams in person at one of Wine Educate's satellite locations if local to the testing area. For most online learners who live outside of these areas, Joanne explains the benefits of WSET Remote Invigilation, where the exam is scheduled and monitored by WSET through the student's computer. Wine Educate assists with setup, scheduling, and logistics so students can test from home at a time that works for them. How to Choose the Right Format Joanne summarizes the decision simply: students looking for maximum flexibility and self-pacing should consider WSET On Demand, while those wanting live teaching, structure, interaction, and direct instructor support will benefit most from Wine Educate's Instructor-Led online classes. What's Next The next podcast series will focus on Sparkling Wine, running through February. Joanne notes that newsletter topics will align with upcoming episodes and include quizzes and exam questions to support both WSET students and wine enthusiasts continuing their learning journey. Stay Connected WineEducate.com Newsletter signup:  https://mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] WineEducate.com

Resources & Links Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Wine Educate Trips & Itineraries: https://www.wineeducate.com/trips Contact Joanne: [email protected] Episode 90: Thinking About a Wine Trip? What to Know About Wine Educate's Vineyard Travel In this episode, we continue our New Year goal-setting series by talking about one of the most impactful goals a wine student or enthusiast can set: visiting a vineyard. You do not need to plan a two-week international trip to learn from a vineyard visit. A day trip, weekend drive, or nearby winery can bring wine concepts to life in a way that books and classrooms cannot. Even a single visit can create lasting "aha" moments around climate, viticulture, and winemaking decisions. I also share details about Wine Educate's trips to Château Camplazens, my family's vineyard in the south of France, and walk through two experiences in particular: WSET Level 2 Award in Wines – South of France, which combines classroom instruction with vineyard learning, tastings, and regional exploration. Languedoc Food & Wine Experience, designed for all levels, focusing on regional wines, local food producers, and cultural discovery rather than formal certification. I answer common questions about these trips, including exam timing, flexibility for travel companions, and how to get to Château Camplazens by train from Paris or Barcelona. If vineyard travel has ever felt out of reach, this episode is meant to show you that it may be more accessible than you think. If you have questions about any of the trips, email me directly. It's me on the other end, and I'm always happy to help. Next week, we wrap up our 2026 planning series by talking about online wine classes and how they work. In January, we'll begin a new Sparkling Wine series. If you find the podcast helpful, please consider sharing it with a fellow wine student or enthusiast.

Resources & Links Sign up for the Wine Educate newsletter: https://mailchi.mp/6648859973ba/newsletter Masters of Wine official site: https://www.mastersofwine.org Recommended past episodes: Episode 5 – Understanding Level 1 Episode 8 – Understanding Level 2 Episode 23 – Understanding Level 3 How to Contact Us [email protected] Episode Overview In Episode 89, we continue the conversation from last week's episode on goal-setting and long-term planning for your wine education. Today's focus is the Master of Wine program — what it is, how it began, what the exam involves, and how to apply. This episode is designed to plant a seed for anyone who has ever wondered about the highest level of wine study and what it might take to get there. What the Master of Wine Is The Master of Wine, awarded by the Institute of Masters of Wine, is widely regarded as the most demanding professional wine qualification in the world. The exam assesses a candidate's ability to describe, assess, and identify wine at an exceptionally high level. Many MWs describe it as the most challenging undertaking of their careers. A Brief History The MW was created in the British wine trade in the early 1950s as a way to set a professional benchmark. The first exam was held in 1953, with 21 candidates and only six who passed. The Institute of Masters of Wine was formally established in 1955. From there, the program gradually expanded beyond the UK and beyond traditional wine merchants, eventually admitting educators, writers, and international candidates. Today, there are just over 500 people who have ever earned the title, representing about 30 countries. What the Exam Involves The MW exam is completed over multiple days and includes five theory papers and three practical tasting papers. Each tasting exam features twelve wines, and candidates must assess variety, origin, winemaking, quality, and commercial aspects. In 1999, the Research Paper was introduced — a 6,000–10,000 word original research project on a topic of the candidate's choosing. All three components must be passed to earn the MW. The Stages of the Study Program Students accepted into the program complete three stages: Stage 1: A five-day seminar, additional course days, and a Stage 1 Assessment consisting of a 12-wine blind tasting and two essays. Stage 2: Additional seminars and coursework, culminating in the full MW theory and tasting exams held each June. Stage 3: The Research Paper, an in-depth, original piece of work contributing to the world of wine. Throughout the program, MWs volunteer their time as mentors and teachers, guiding students and supporting their progress. Eligibility and How to Apply Applicants must meet the following criteria: Professional involvement in the wine industry (primary livelihood or 20+ hours per week) At least three years of industry experience A qualification equivalent to the WSET Diploma A professional reference, ideally from a Master of Wine Applications open once a year, with the next application period beginning April 20, 2026. Applicants complete an online form along with theory and practical entrance exams. Why This Matters for Students at Any Level Even if you're currently at Level 1 or Level 2, understanding the MW pathway can help you begin planning your long-term goals. Achieving this qualification can take many years, but it is absolutely possible with a clear roadmap, consistent study, professional experience, and financial planning. Scholarships, employer sponsorships, and thoughtful career development can all play a role. If you're just starting out, Wine Educate offers Levels 1 through 3, and past episodes 5, 8, and 23 give useful overviews of each level and how to approach your studies. Stay Connected If you haven't subscribed to the newsletter, visit wineeducate.com and click the green sign-up button. Each week's newsletter includes Level 3 essay questions, Level 2 quizzes, and Level 1 wine tips to support your studies.

Resources & Links Sign up for the weekly Wine Educate newsletter for study tips and class announcements: https://mailchi.mp/6648859973ba/newsletter Explore upcoming WSET Level 1, 2, and 3 classes: www.wineeducate.com Listen to past episodes referenced today: Episode 5: Level 1 — What to Expect & How to Prepare Episode 8: Level 2 — What to Expect & How to Prepare Episode 28: Level 3 — What to Expect from the Course and the Exam Episode 4: Wine Scholarships How to Contact Us Questions about WSET classes, study plans, or next steps? Email Joanne at [email protected] Episode Overview In this episode, Joanne introduces the WSET Level 4 Diploma, the next step for students who have completed the Level 3 Award in Wines. With the final Level 3 classes of the year wrapping up, many students naturally begin to wonder what comes next. The Diploma is a major milestone in wine education, and this episode offers a clear, approachable explanation of what it involves, how it is structured, and what students should expect. Joanne explains the six Diploma units (D1 through D6), each with its own focus and weighting toward the final grade. She outlines how each unit is assessed, including the multi-day theory and tasting structure for D3, and the independent research assignment required for D6. Listeners receive guidance on the level of commitment involved, including the minimum study hours recommended by WSET and the realistic timeframe for completing the program. The episode also addresses the financial side of Diploma study, an important but often overlooked component. Joanne breaks down tuition, travel, and wine-sampling costs, and points listeners toward scholarship opportunities highlighted in Episode 4. Finally, she offers perspective on whether the Diploma is "worth it," sharing her own experience and the value it brings to a wine professional's knowledge, tasting ability, and long-term goals. This episode is part of a short end-of-year series designed to help listeners think about their 2026 wine goals in a thoughtful, informed way. Next week, Joanne explores the Masters of Wine program, the highest level of achievement in wine education and the natural next step after the Diploma.

Resources & Links Sign up for the Wine Educate newsletter (weekly WSET study tips for Levels 1, 2, and 3): https://mailchi.mp/6648859973ba/newsletter Explore upcoming WSET classes and trips: www.wineeducate.com Listen to the Wine Educate Podcast on: Apple Podcasts Spotify YouTube (video versions available) If you missed last week's episode on Beaujolais Nouveau (Episode 86), listen to that one first for context. How to Contact Us Have a question, suggestion, or Beaujolais story to share? Email Joanne at [email protected] Instagram: @wineeducate Episode Overview In this episode, we stay in Beaujolais but move beyond Beaujolais Nouveau. Building on Episode 86, Joanne looks at the broader Beaujolais region: its geography, history, appellation hierarchy, and some very exciting developments that are shaping its future. This episode is designed to support WSET Level 2 and Level 3 students, but it is also accessible for curious wine enthusiasts who want to understand why Beaujolais is such an interesting region to explore. Joanne also explains why Beaujolais can be one of the most rewarding regions for everyday collectors who do not necessarily have a Burgundy-sized budget but still want to experience site expression, aging potential, and nuance. Where Is Beaujolais and Why Does It Matter? Beaujolais is in France, sandwiched between Burgundy to the north and the Rhône to the south. The region is about 34 miles (55 km) long and 7–9 miles (11–14 km) wide, running from the Mâconnais down toward Lyon. The climate is moderate with four distinct seasons, and the landscape divides roughly into: Northern and western hills with pink granite and poorer soils Southern flatter, more fertile areas This split in topography and soil type directly influences wine styles and quality. A Short History of Beaujolais: Romans, Monks, and Nobles Joanne walks through a brief but vivid history of the region: Romans Beaujolais sat on a Roman trade route. Retired Roman soldiers were often granted land and vines as part of their "retirement package." Several names still reflect this legacy: Brouilly (from the Roman lieutenant Brulius) Fleurie (from the legionary Florius) Juliénas (from Julius Caesar) Monks After the Romans, monastic orders took over much of the vineyard work. Just as in Burgundy, monks carefully observed and recorded which sites produced better wines, effectively mapping out the best terroirs and laying groundwork for today's hierarchy. Nobles and the Burgundy Feud Burgundy wanted nothing to do with Gamay. Philippe the Bold led what Joanne jokingly describes as one of wine history's biggest "smear campaigns," calling Gamay a harmful, bitter variety and ordering it to be pulled out of Burgundy. This pushed Gamay south into Beaujolais, which in hindsight turned out to be a positive shift: Gamay performs better on the low-nutrient pink granite soils found there. Gamay and the Role of Granite Gamay can be very vigorous on fertile soils, producing too many leaves and large bunches that dilute quality. On the poor, pink granite soils of northern and western Beaujolais, yields are naturally limited and flavors become more concentrated. Vines in many top sites are trained in gobelet (bush vine) form, which: Suits the region's traditional style Often requires hand harvesting, especially for Nouveau and the crus In flatter, more mechanizable areas and for some Beaujolais and Beaujolais-Villages, you see more wire-trained vines to allow machine work. The Beaujolais Appellation Hierarchy Joanne breaks down the three main tiers and connects them to geography and style: Beaujolais AOC Appellation established in 1937 Represents roughly 34% of total production Mostly from the flatter, more fertile southern vineyards Generally the lightest, simplest styles with fresh, easy fruit Predominantly Gamay, though a small amount of Chardonnay and a little Pinot Noir exist Beaujolais-Villages AOC Appellation established in 1938 Around 26% of total production Located in the hillier north and north-west on poorer, granite-influenced soils Can come from 39 named villages, which can append their name to the appellation (though in practice most wines are blends from several villages) Wines typically have: Deeper color More flavor concentration A more pronounced mineral character from the granite Beaujolais Crus (10 Crus) The top tier of the region From north to south: Saint-Amour Juliénas Chénas Moulin-à-Vent Fleurie Chiroubles Morgon Régnié Brouilly Côte de Brouilly For WSET: Level 2: focus on Fleurie Level 3: focus on Moulin-à-Vent, Fleurie, Morgon, and Brouilly Styles: Moulin-à-Vent and Morgon: more structured, with greater aging potential Fleurie and Brouilly: lighter, more perfumed, more suited to earlier drinking Well-made crus can age from five up to around ten years, offering a rare opportunity for affordable cellaring and exploration. Why Beaujolais Is a Great Region for Collectors Joanne points out that while top Burgundy is often out of reach for many wine drinkers, Beaujolais offers: Distinct terroirs and crus to explore Wines with real aging potential at a more approachable price point The chance to "collect" over time without needing a grand cru budget For students and enthusiasts, this makes Beaujolais an ideal region to experiment with buying a case, following vintages, and watching wines evolve in bottle. The Future of Beaujolais: Clones, Soils, and Potential Premier Crus There is a lot happening behind the scenes in Beaujolais: National Gamay Conservatory (from 2003) Has identified and collected around 1,000 different Gamay types/clones, highlighting the genetic diversity within the variety. Soil Studies (from 2009) A detailed soil survey identified around 300 different soil variations within the region. For WSET Level 3, you only need to remember "granite" as the key idea, but this research shows how much nuance exists in reality. Lieu-dit and Potential Premier Cru Status (from 2024) Some producers in Fleurie have formally applied to have certain lieux-dits (named, recognized sites) elevated to premier cru status. Other crus are expected to follow this path. The process may take 8–10 years, but it signals how seriously the region is being reassessed in terms of quality and terroir. All of this points to Beaujolais being a region on the rise, with increasing recognition of its complexity and age-worthy wines. Support for WSET Students Joanne reminds listeners that: The podcast is meant to support and deepen what you learn in WSET Level 2 and Level 3, not replace the courses themselves. For Level 2, focus on: The idea of Beaujolais as a region Beaujolais AOC, Beaujolais-Villages AOC Fleurie as a key cru For Level 3, add: More detail on the crus (Moulin-à-Vent, Morgon, Fleurie, Brouilly) Appellation hierarchy linked to site and soil Styles and aging potential More technical detail on carbonic maceration, semi-carbonic maceration, and whole-bunch fermentation will be explored in Joanne's upcoming Level 3–focused podcast, launching in the new year. Newsletter and Study Resources If you are preparing for WSET: The Wine Educate newsletter includes: Weekly study tips for Levels 1, 2, and 3 For Level 3 students, a new essay question each week to practice the hardest part of the exam Sign up at: https://mailchi.mp/6648859973ba/newsletter  Join the Conversation Joanne would love to see what Beaujolais you are drinking: Email: [email protected] Instagram: @wineeducate Share your bottles, your favorite crus, or your Beaujolais questions, whether you are in the United States or tuning in from elsewhere in the world.

Sign up for the Wine Educate Newsletter:  https://mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] Episode Summary In this episode, Joanne dives into Beaujolais Nouveau and why the third Thursday in November is one of the most unique days in the wine world. She explores what Beaujolais Nouveau is, how it originated, how it is made, and why it became one of the most recognizable wine traditions in the world. From Parisian celebrations to American Thanksgiving tables, Beaujolais Nouveau is more than just a wine. It is a global moment of shared release, tied to history, marketing, and a very specific winemaking technique. What Is Beaujolais Nouveau? Beaujolais Nouveau is a wine produced in the Beaujolais region of France from the Gamay grape. It is specifically made for early drinking and is released legally on the third Thursday of November following the vintage. It cannot be sold after August 31 of the following year, as it is meant to be enjoyed fresh and young rather than aged. Only Beaujolais and Beaujolais-Villages wines are permitted to be labeled as Beaujolais Nouveau. The 10 Beaujolais Crus cannot be sold as Nouveau. A Brief History of Beaujolais Nouveau The tradition of Beaujolais Nouveau began in the early 1950s. As France's railroad system expanded in the 19th century, Beaujolais wines could be shipped easily into Paris, where they quickly gained popularity. In the 1950s, Parisians embraced the tradition of celebrating the end of harvest by drinking freshly made wine. In 1951, the Union Interprofessionnelle des Vins du Beaujolais (UIVB) officially set November 15th as the release date. In 1985, France's INAO changed the date to the third Thursday of November as a strategic move to align with American Thanksgiving. This helped cement Beaujolais Nouveau's place as a global celebration wine, linked closely with festive meals and seasonal gatherings. It reached its peak of global popularity in 1999 before declining in the early 2000s. That decline helped refocus attention on Beaujolais' more serious wines and long-term potential. Today, Beaujolais Nouveau represents around 20% of total Beaujolais production. How Beaujolais Nouveau Is Made Beaujolais Nouveau is produced using carbonic maceration, a technique that gives the wine its signature fruity, low-tannin style. Carbonic maceration involves: Placing whole, uncrushed bunches of grapes into a sealed tank. Filling the tank with CO₂ to remove all oxygen and create an anaerobic environment. Allowing intracellular fermentation to begin inside each grape. Once the grapes reach around 2% alcohol, their skins split naturally. The grapes are then pressed, and the remainder of the must finished regular fermentation.  This method extracts color but very little tannin, resulting in wines that are soft, low in tannin, and highly aromatic. Common flavor and aroma notes include: Kirsch Banana Bubblegum Cinnamon-like spice Fresh red berries Due to its light structure and bright acidity, Beaujolais Nouveau is best served slightly chilled. Drinking Beaujolais Nouveau Today Although large producers made Beaujolais Nouveau famous, many small producers now create their own versions, adding new energy and quality to the category. Joanne encourages listeners to try a bottle, whether from France or from excellent producers in Oregon and Washington State who also make Nouveau-style wines. Take a photo of your Beaujolais Nouveau and share it: Email: [email protected] Instagram: @wineeducate No matter where you are in the world, you are sharing this moment with wine lovers everywhere on the same day.

Resources & Links Newsletter Sign-Up: www.wineeducate.com/newsletter-signup Receive weekly Level 2 quizzes, Level 3 essay questions, study tips, and podcast updates. How to Contact Us Email: [email protected] Website: www.wineeducate.com Episode Overview In today's episode, Joanne wraps up the Rhône series with a deep dive into the Southern Rhône appellations, focusing on the Crus and how they differ from the broader Côtes du Rhône wines. This region is warm, Mediterranean, and heavily dominated by Grenache-based blends, though rosé and white wines also play a meaningful role. Joanne also shares a quick story about last night's nine-wine Barolo tasting at the shop, the parallels between Barolo and Burgundy, and why the takeaway was simple: we need to taste more Barolo. The Structure of the Southern Rhône The Southern Rhône is known for its warm climate, flatter terrain compared to the North, and a wide mix of soils. Grenache thrives here, supported by Syrah and Mourvèdre, forming the classic GSM blend. There are three tiers of appellations: 1. Côtes du Rhône AOC The largest category, accounting for more than half of total Rhône production. Mostly red. Medium-bodied, fruity, simple, and designed for early drinking. Some rosé and white is made as well. 2. Côtes du Rhône Villages AOC Stricter rules. Higher minimum alcohol, lower yields, and several villages that may append their name to the label if 100 percent of the wine comes from that village. These are fuller, more structured, and spicier than generic Côtes du Rhône. 3. The Crus The top of the pyramid. Nine Crus in total. Each has its own identity, soil profile, and stylistic markers. The Nine Southern Rhône Crus For Level 2 students, the key Crus to know is Châteauneuf-du-Pape. For Level 3 students, in addition to Châteauneuf-du-Pape, you should also know: Gigondas, Vacqueyras, Lirac, and Tavel The nine Crus are: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Tavel, Beaumes-de-Venise, Rasteau, Cairanne, and Vinsobres. Beaumes-de-Venise and Rasteau are also important for their fortified wines. Joanne will cover these in depth on the Level 3 podcast launching in early 2026. Châteauneuf-du-Pape The best-known Cru of the Southern Rhône and one of the most recognizable wine regions in the world. Established in 1936 as the very first AOC in France. Over 3,200 hectares planted. Meaning "The Pope's New Castle," the region rose to prominence when the papal court moved to Avignon in the 14th century. Thirteen grape varieties are permitted. Most wines are full-bodied, high in alcohol, and rich in spiced red fruit flavors. Red dominates, though some white is made. No rosé. Quality varies widely due to the size of the appellation and the diversity of soils. The famous galets roulés (large round stones) absorb heat during the day and radiate warmth into the vines at night, encouraging ripeness and boldness. Gigondas and Vacqueyras Both located on the eastern side of the Rhône and both excellent alternatives to Châteauneuf-du-Pape. Gigondas AOC since 1971. Elevation up to 500 meters creates a touch more freshness. Primarily Grenache-led red wines that are full-bodied and spicy. About 99 percent red production. The name is thought to come from the Latin word meaning joyful. Vacqueyras AOC since 1990. Flatter and slightly warmer than Gigondas. More exposure to the Mistral winds. Produces red, white, and rosé. Structured reds that can rival Châteauneuf-du-Pape in quality but at a far better value. Lirac and Tavel These are the only two Southern Rhône Crus located on the west bank of the river. Lirac AOC since 1947. Produces red, rosé, and white. Often compared stylistically to Châteauneuf-du-Pape due to similar varieties and warm conditions. Tavel One of Joanne's personal favorites and one of the first six AOCs created in France. Rosé only. Deeply colored, long maceration, powerful, complex, capable of developing in bottle. Made primarily from Grenache and Cinsault, with up to nine other permitted grapes. A very distinctive style that deserves far more attention than it receives. What's Next Next week begins a new series on Beaujolais as we head toward the Thanksgiving season in the United States. Joanne will cover Beaujolais, Beaujolais Nouveau, and everything surrounding this iconic region and style. If you have not yet joined the Wine Educate newsletter, head to wineeducate.com and click the green bar at the top. You will receive weekly Level 3 essay questions, Level 2 quizzes, study tips, and other resources to support your studies. Thank you for listening and see you next week.

The Southern Rhône: Climate, Grapes, and Winemaking Resources & Links Sign up for the Wine Educate Newsletter:  https://mailchi.mp/6648859973ba/newsletter (Weekly study tips, essay questions for Level 3 students, class announcements, and upcoming wine trips.) Visit: www.wineeducate.com Email: [email protected] Episode Overview Hello, and welcome to the Wine Educate Podcast and YouTube channel. This is Episode 84, and I'm your host, Joanne Close. In the last few episodes, we've been exploring the Rhône Valley — first the Northern Rhône, and now turning our attention to the Southern Rhône. While they share the Rhône River, the Mistral wind, and a few similar grape varieties, that's largely where the similarities end. The Southern Rhône is broader, warmer, and more diverse — in geography, grapes, and wine styles. This episode covers the key distinctions between the Northern and Southern Rhône, the major grape varieties (led by Grenache), and the unique climate and soil conditions that shape the wines of this region. Key Topics Covered 1. Revisiting the Northern Rhône The Northern Rhône is dominated by Syrah as its single red grape, supported by white varieties like Marsanne and Roussanne. The vines are planted on steep slopes overlooking the Rhône River and trained on individual stakes for wind protection from the fierce Mistral. 2. The Southern Rhône: An Overview The Southern Rhône is expansive, flatter, and produces significantly more wine than the north. The Mediterranean climate brings mild winters and warm, dry summers, but also drought risk. This is the French region most impacted by climate change challenges, and limited irrigation is permitted with approval. 3. Grape Varieties Grenache is the hero grape of the Southern Rhône, making up over half of the plantings. It thrives in heat, producing wines with generous red fruit, spice, and high alcohol. Grenache is trained as a bush vine (gobelet), kept low to the ground to protect from the Mistral. Blending is essential to balance Grenache's alcohol and ripeness. The region's hallmark blends combine Grenache, Syrah, and Mourvèdre, often referred to as GSM blends. Supporting varieties include Carignan and Cinsault. 4. Soils and the Famous Galets One of the region's most distinctive features is its galets roulés — round river stones found in areas like Châteauneuf-du-Pape. These stones absorb heat during the day and radiate it at night, helping grapes ripen more evenly. Joanne shares a personal story about finding her own Châteauneuf-du-Pape stone — a fun reminder of this classic Rhône feature. 5. White and Rosé Wines While the region is best known for its reds, there are also notable rosés and white wines. Northern Rhône varieties like Marsanne, Roussanne, and Viognier continue southward, joined by Grenache Blanc, Clairette, and Bourboulenc. The best whites are richly textured, full-bodied, and high in alcohol, with subtle fruit aromas and minimal new oak influence. 6. Winemaking Practices There is no single Southern Rhône style — winemaking techniques vary widely. Fermentation can occur in stainless steel, concrete, or oak, and while new oak is occasionally used for premium wines, it's not the norm. Styles range from light and fruity to bold and meaty. Importantly, two-thirds of Southern Rhône wines are made by cooperatives (co-ops), where growers pool resources and grapes to produce wines collectively. What's Next Next week's episode will explore Southern Rhône appellations in more detail — including key AOCs and what makes each distinct. Joanne also promises a Southern Rhône quiz, so listeners can test their knowledge. If you haven't subscribed to the Wine Educate newsletter, now is the perfect time. Each issue includes study tips for Levels 1, 2, and 3 — and weekly essay questions for Level 3 students preparing for exams. Visit www.wineeducate.com to subscribe and stay connected. How to Contact Us Email: [email protected] Website: www.wineeducate.com Newsletter: https://mailchi.mp/6648859973ba/newsletter 

The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas Resources & Links 📬 Sign up for the newsletter: www.wineeducate.com/newsletter-signup 📧 Contact Joanne: [email protected] Episode Overview Hello, and welcome to the Wine Educate Podcast! This is Episode 83, and I'm your host, Joanne Close. Today we're continuing our Northern Rhône series and diving into the middle and southern parts of the Northern Rhône—covering Saint-Joseph, Hermitage, Crozes-Hermitage, and Cornas. It's late October here in New Orleans, and after a long hot stretch, it's finally cooling off just enough to think about sweaters—perfect weather to talk about Syrah and the Rhône Valley! Key Takeaways Saint-Joseph Stretches roughly 37 miles with diverse terrain and microclimates. Awarded AOC status in 1956 and is the second-largest appellation in the Northern Rhône (about 1,370 hectares). Produces predominantly red wines (84%) from Syrah, with some white blends of Marsanne and Roussanne. Though up to 10% white grapes can be co-fermented with Syrah, this is rarely practiced. Hermitage The historic "crown jewel" of the Northern Rhône—tiny, just 138 hectares, but world-renowned. Recognized as an AOC in 1936 and represents only 4% of Northern Rhône plantings. Known for its single hillside divided into 20 distinct areas called lieux-dits, many nicknamed "La-Las." Produces incredibly age-worthy Syrah wines (20–50 years) and remarkable white Marsanne–Roussanne blends that are among the longest-lived dry whites in the world. Stay tuned—Hermitage deserves its own full episode soon. Pro Tip: Don't overlook the white wines of the Northern Rhône! Marsanne and Roussanne blends are often beautifully complex and well-priced. Crozes-Hermitage The largest AOC in the Northern Rhône (est. 1937), accounting for about 41% of production. Surrounds Hermitage but covers a much wider range of terroirs, leading to variable quality. Mostly red wines (Syrah) with a small amount of whites. Technically can include up to 15% Marsanne and Roussanne, though in practice this is rarely done. A great region for excellent-value Rhône Syrah—ask your local wine shop for recommendations. Cornas AOC since 1938, and only 155 hectares—small but mighty. The name Cornas comes from the Celtic term for "burnt earth," referencing the south-facing granite slopes that trap heat and create a warm microclimate. Produces 100% Syrah—powerful, full-bodied reds that reflect their sun-drenched terroir. Locals call it an "island of the South in the North." Study Notes If you're studying for WSET Level 2 or 3, these regions build on one another: Remember that Syrah is the only permitted red grape in the Northern Rhône. Marsanne and Roussanne are the two key white grapes replacing Viognier as we move south. Co-fermentation is allowed in several appellations but rarely practiced today. Wine Educate Updates I'm currently working on a WSET Level 3 Membership, which will include deeper dives into specific appellations and winemaking techniques—Hermitage will definitely be featured! If you're interested, make sure you're on the newsletter list. If you've had trouble signing up, just email me directly at [email protected]—I respond personally. Closing Thoughts We've now wrapped up the Northern Rhône. Yes, there are a few tiny AOCs we didn't cover, but those aren't emphasized in the WSET Level 2 or 3 materials. The goal here is to add texture and depth to your study, helping you understand the context behind the textbook facts without getting lost in the weeds. As we head into Halloween weekend, enjoy the cooler weather and maybe open a bottle of Rhône Syrah. My daughter is dressing up as the evil Tooth Fairy, and I'll be crafting about a hundred bloody teeth—so wish me luck! Next week, we head south to explore the Southern Rhône. Happy studying, and cheers until next time!

Wine Educate Podcast: Episode 82 Title: The Wines of the Northern Rhône: Côte-Rôtie, Condrieu & Château-Grillet Resources & Links Sign up for the Wine Educate Newsletter https://www.wineeducate.com/newsletter-signup Upcoming WSET Classes www.wineeducate.com Episode Overview In Episode 82, Joanne explores the northernmost part of the Northern Rhône, home to some of France's most prestigious Syrah and Viognier wines. This is the first of a two-part look at the region, focusing on three key appellations: Côte-Rôtie, Condrieu, and Château-Grillet. Building on last week's episode about the Mistral wind and Rhône overview, Joanne dives deeper into the geography, climate, and grape varieties that make this steep, narrow valley so remarkable. With vineyards carved into slopes as steep as 60%, the Northern Rhône is a place where ancient Roman terraces meet modern winemaking excellence. What You'll Learn Why the Northern Rhône is the northernmost region where Syrah can successfully ripen How the steep slopes and river reflections shape the wines' intensity and style The fascinating story of how this region was nearly lost to history and later revived What makes Côte-Rôtie ("the roasted slope") one of France's most elegant Syrah-producing areas How Viognier is co-fermented with Syrah to stabilize color and enhance aromatics Why Condrieu is considered the birthplace of Viognier—and how it returned from near extinction The rarity of Château-Grillet, one of only two monopole appellations in France Episode Highlights Côte-Rôtie produces deeply colored, full-bodied Syrah wines with floral lift and spice. Co-fermentation with Viognier (up to 20%, though rarely that high) adds perfume and elegance. Condrieu focuses exclusively on Viognier, producing rich, full-bodied wines with aromas of blossom, apricot, and stone fruit. Château-Grillet, a 3.5-hectare monopole owned by Château Latour, sits in an amphitheater of granite that shelters its vines from the cold north winds. Key Takeaway The Northern Rhône may be small—just 5% of Rhône production—but it produces some of the most distinctive and age-worthy wines in the world. Its combination of steep slopes, ancient terraces, and mastery of Syrah and Viognier makes it one of the most compelling study regions for WSET students. How to Contact Us Questions about WSET classes or trips? Email Joanne at [email protected] Visit www.wineeducate.com for class listings, resources, and upcoming trips.

Wine Educate Newsletter — Your Weekly Wine Study Boost! If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it. Each Tuesday you'll get Level 2 multiple choice questions you can answer in minutes Level 3 essay prompts with simple pointers on where to aim Class news, events, and trip updates Short quizzes and tasting tips to keep skills sharp Join us here: www.wineeducate.com/newsletter-signup Episode 81 — Rhône Overview and the Mistral Wind Explained Host: Joanne Close Focus: A clear overview of the Rhône and a practical explainer on the Mistral wind. This is a Level 3 essential that often appears on exams, and a helpful frame for Level 2 students before you study North and South separately. What we cover Where the Rhône sits From just south of Lyon down to the borders with Languedoc and Provence Pre-Alps to the east, Massif Central to the west Latitude 44–45, similar to Oregon's Willamette Valley Production snapshot About 75% red, 16% rosé, 9% white Roughly 95% of total volume comes from the Southern Rhône Appellations you will see Côtes du Rhône AOC (1937) applies across North and South, used mostly in the South Côtes du Rhône Villages AOC (1960) applies only in the South, with 95 named villages North vs South Different grapes, climate, soils, and training systems Unified by the Rhône River and the Mistral The Mistral, simply explained What it is A cold, dry north wind driven by pressure differences that accelerates down the valley How strong it can get Often 30–45 mph, gusts can exceed 60 mph Recorded at 72 mph on April 6, 2003, just below Category 1 hurricane strength When it shows up Most common in winter and early spring Often arrives with clear blue skies because the air is very dry Why it helps and hurts Helps: dries leaves and bunches, lowers disease pressure, supports organic viticulture Hurts: can shatter flowers at fruit set and reduce yields, can break shoots or damage vines How growers adapt Northern Rhône Choose sites in lateral valleys to reduce exposure Steep, terraced, south to southeast aspects for heat and light Individual stakes or teepee stakes to anchor Syrah against the wind Southern Rhône Fewer natural wind breaks, so plant windbreaks and use careful trellising Grenache is bush trained low to the ground for protection and soil warmth Syrah is more wind sensitive and benefits from strong trellis support WSET study angle Level 3: be ready to explain the Mistral's cause, timing, benefits, risks, and the training choices that respond to it. Know where Côtes du Rhône and Côtes du Rhône Villages fit on labels. Level 2: use this overview to organize your thinking before studying the Northern and Southern Rhône in detail. Coming next A focused episode on the Northern Rhône A focused episode on the Southern Rhône Newsletter extras for all levels, including a Level 3 essay prompt and Level 2 quizzes for both North and South Wine Educate Newsletter — Your Weekly Wine Study Boost! If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it. Each Tuesday you'll get Level 2 multiple choice questions you can answer in minutes Level 3 essay prompts with simple pointers on where to aim Class news, events, and trip updates Short quizzes and tasting tips to keep skills sharp Join us here: www.wineeducate.com/newsletter-signup

Links and resources Newsletter sign up for weekly quizzes and class news: www.wineeducate.com/newsletter-signup Information on upcoming trips and classes www.wineeducate.com What this episode covers Provence is more than postcards and pale pink wine. In this episode, Joanne unpacks the landscape, climate, history, grapes, and key appellations that define Provence today. You will hear how a region famous for rosé has invested in research, navigates fierce winds, and still makes serious reds and characterful whites along a very glamorous coastline. Quick highlights Provence produces about 90% rosé. Classic style is very pale, light to medium bodied, dry, with delicate red fruit. History matters: viticulture since 600 BCE, recovery after phylloxera aided by the railroad, and a long tradition of rosé. Climate: Mediterranean, about 3,000 hours of sun and roughly 27 inches of rain per year, most in winter. The Mistral lowers disease pressure and supports organic viticulture. Research: Home to the Centre du Rosé, which also studies climate adaptation, grape choices, and harvest strategies. Grapes: Grenache (~38%), Cinsault (~19%), Syrah (~16%) lead. Old-vine Carignan and Mourvèdre contribute to reds and structured rosé. Whites often feature Rolle (Vermentino) and Clairette. Style spectrum: Fresh, delicate rosé to age-worthy "Grand Rosé" or "Rosé à conserver." Reds range from fruity to full-bodied and barrel matured. Characterful coastal whites. Design and market: Proprietary bottle shapes and high tourism visibility. Celebrity and luxury ownership have raised the profile. Key appellations Côtes de Provence AOC Founded 1977. About 20,100 ha planted. Roughly 72% of Provence production. About 91% rosé. Rosé primarily from Cinsault and Grenache. Up to 20% white grapes allowed in rosé blends. Whites include Clairette, Sémillon, Ugni Blanc, and Rolle. Three coastal pockets Bandol AOC: South-facing terraced slopes that capture heat. Mourvèdre thrives. Premium reds are dark, full-bodied, powerful in tannin. Minimum 18 months in oak. Best with a few years of bottle age. Distinctive rosé and some whites are also produced. Cassis AOC: First AOC here (1936). Striking terraces above the sea. Known for characterful whites and elegant rosé. Bellet AOC: Small enclave near Nice with mineral-driven wines. IGP Méditerranée Shared with parts of the Rhône and Corsica. Allows flexible blending and wider sourcing for styles outside strict AOC frameworks. Links and resources Newsletter sign up for weekly quizzes and class news: www.wineeducate.com/newsletter-signup Information on upcoming trips and classes www.wineeducate.com

Resources & Links Sign up for the newsletter: www.wineeducate.com/newsletter-signup Learn more about Wine Educate trips and sign up for the upcoming Zoom info session: www.wineeducate.com/trips Episode Overview Welcome back to the Wine Educate Podcast! In this episode, Joanne Close takes us into the wines of the Roussillon, a region often described as "rugged" and one of the sunniest in France. Surrounded on three sides by mountains and on the fourth by the Mediterranean, Roussillon has a unique climate, rich cultural identity, and a fascinating wine history that sets it apart from its neighbor, the Languedoc. Joanne shares travel tips for visiting the region, explains its dual Catalan and Occitan heritage, and describes how the challenging but rewarding landscape has shaped the vineyards and the wines. From still wines to fortified Vin Doux Naturel, Roussillon offers styles that reflect both tradition and innovation, and Joanne highlights the winemakers who are helping this region find new energy today. What You'll Learn in This Episode Why the Roussillon is one of France's driest and sunniest regions, and how its eight named winds affect viticulture. How the region's diverse soils and elevations create different opportunities for grape growing. The importance of Grenache, Syrah, Carignan, and Mourvèdre in red blends, and the key white grapes you'll find here. The history and current role of Vin Doux Naturel, once a global favorite and still central to Roussillon's identity. The rise of small producers and the natural wine movement in this region of old vines and inexpensive land. Why the town of Collioure remains a highlight, from its anchovies to its impressionist art history. How to Join Us on a Trip If you are curious about experiencing the South of France firsthand, Joanne and the Wine Educate team are hosting a Zoom info session on Wednesday, October 15th at 12:00 pm Central. Learn more and sign up here: www.wineeducate.com/trips

Resources & Links If you have questions about our upcoming trips to The South of France, we are hosting a Zoom info session on October 15th. Get the Zoom link here: www.wineeducate.com/trips If you want to learn more about our upcoming trips, visit: www.wineeducate.com/trips To receive study tips, quizzes, and information on upcoming classes, sign up for our newsletter: www.wineeducate.com/newsletter Hello friend, and welcome to Episode 78 of the Wine Educate podcast! I'm your host, Joanne Close, and today we're diving into the Languedoc, a region that is near and dear to my heart. As some of you know, my parents bought a vineyard here 25 years ago, so this has been my summer stomping ground for decades. Now that I'm running wine trips, I get even more excuses to visit—not just my parents, but also this extraordinary, and often underrated, corner of France. I've had some of the best meals and most memorable bottles of wine in the Languedoc, and I can't wait to share its story with you. What You'll Learn in This Episode Why Jancis Robinson calls Languedoc "France's best value." The history behind the name "Languedoc" and its three central departments: Aude, Hérault, and Gard. How the Languedoc evolved from producing France's bulk wines to becoming home to exciting AOCs. The importance of IGP wines here (60% of France's IGP wines come from this region!). The role of wind, sunshine, and climate in shaping viticulture. Key appellations and sub-appellations you should know for your wine studies. Signature grape varieties and styles—from bold reds to refreshing Picpoul de Pinet and sparkling wines of Limoux. Personal stories from my family's vineyard and why this region continues to inspire me. Why This Matters The Languedoc is literally watching itself reinvent and redefine quality. It's vast, diverse, and still evolving, which makes it both exciting to study and rewarding to drink from. Whether you're studying for WSET or just looking for amazing value wines, the Languedoc has something for you. Resources & Links If you have questions about our upcoming trips to The South of France, we are hosting a Zoom info session on October 15th. Get the Zoom link here: www.wineeducate.com/trips If you want to learn more about our upcoming trips, visit: www.wineeducate.com/trips To receive study tips, quizzes, and information on upcoming classes, sign up for our newsletter: www.wineeducate.com/newsletter-signup

Description: In Episode 77 of the Wine Educate Podcast, Joanne Close explores the fascinating rise of Super Tuscans—wines that broke Italy's traditional rules and became some of the most sought-after bottles in the world. In Tuesday's episode, we covered Chianti and Chianti Classico. Today, we're heading about 75 miles southwest to Bolgheri, the coastal home of Super Tuscans. Though close in distance, Chianti and Bolgheri couldn't be more different in climate, grape varieties, and wine styles. We'll dive into: What makes a wine a "Super Tuscan" (hint: it's all about those Bordeaux grapes and French barriques) Why the end of Tuscany's sharecropping system in the 1950s–60s led to a decline in wine quality How new investors and open-minded winemakers planted Cabernet Sauvignon, Merlot, and Syrah The origin story of Sassicaia, the trailblazing wine that inspired a movement The creation of Bolgheri DOC in 1983, its evolution in 1994, and the unique 2013 Sassicaia DOC—Italy's only single-estate DOC How Bolgheri grew from 250 hectares in the late 1990s to nearly 1,200 hectares today with 60 producers Why Super Tuscans remain some of the most iconic and expensive wines in Italy Episode Highlights: The contrast between Chianti Classico's high-altitude Sangiovese and Bolgheri's plush Bordeaux blends The story of Sassicaia and why it's so special The evolution from "vino da tavola" to prestigious DOC status Current pricing and collector appeal of Super Tuscans Perfect for: WSET students looking to sharpen Level 3 knowledge Italian wine enthusiasts curious about more than Chianti Collectors and wine lovers who want to understand the Super Tuscan legacy 👉 Want to test your knowledge? I'm adding new wine quizzes in the Wine Educate Newsletter. Sign up at wineeducate.com

Hello and welcome back to the Wine Educate Podcast. I'm your host, Joanne Close, and this is episode 76. Today we're diving into the history and wine laws of Chianti and Chianti Classico. This is a Level 3 topic, but I've added context and stories that bring the region to life. Chianti has one of the longest and most fascinating histories in Italian wine. As early as the 13th century, the region was known as "Chianti," and in 1716, Grand Duke Cosimo III of Tuscany officially delineated the boundaries of what is essentially Chianti Classico today. This was done to protect quality and combat fraud, making Chianti one of the first wine regions in the world to be legally defined. In 1924, the Consortium for the Defense of Chianti Wine was founded, beginning with just 33 producers and symbolized by the black rooster, the Gallo Nero. Today, it represents nearly 500 producers and continues to defend the reputation of Chianti Classico, often clashing with government decisions and proposals from the broader Chianti DOCG. We'll explore the differences between the two appellations: Chianti DOCG (DOC status in 1967, DOCG in 1984): A broad region divided into seven subzones, requiring only 70% Sangiovese in the blend and allowing higher yields. Quality can vary widely, though subzones like Chianti Rufina and Colli Senesi stand out. Chianti Classico DOCG (its own DOCG since 1996): The historic heartland, with vineyards at higher altitudes that produce wines of greater acidity, structure, and elegance. Rules require at least 80% Sangiovese (often 100%), with defined aging requirements: 12 months for Classico, 24 months plus 3 in bottle for Riserva, and 30 months for Gran Selezione, which must come from a single estate. We'll also talk about the introduction of UGAs (subzones within Chianti Classico) in 2021, the consortium's ongoing battles with Chianti DOCG over labeling, and why this region's story is full of both drama and determination. If you'd like to test your knowledge, sign up for the Wine Educate newsletter at wineeducate.com

Resources & Links: Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Visit our website: www.wineeducate.com How to Contact Us: Email: [email protected] Instagram: @wineeducate Hello friends, and welcome back to the Wine Educate Podcast. I'm your host, Joanne Close, and today we're doing something a little different. This episode won't be heavy on exam prep, but it will give you important context about Piedmont and its history through two fascinating regions: Alto Piemonte and Valle d'Aosta. This topic is fresh on my mind because Jim and I were recently there this summer, and I'll also be teaching a class on it in the shop this Tuesday (there are still a few spots left if you're local). In this episode, you'll hear about: The drive from Nizza Monferrato to Gattinara, just 72 miles and about an hour and 20 minutes, through the rice fields that produce 90 percent of Italy's rice. My visit to Cantina Sociale di Gattinara, a historic co-op founded in 1908, and why this modest place holds such significance in the region's story. The history of Alto Piemonte, which once had 40,000 hectares under vine and produced Nebbiolo wines more prized than Barolo and Barbaresco, before phylloxera, wars, and migration nearly wiped it out. The current landscape of Alto Piemonte, with Gattinara at 111 hectares and other appellations as small as 8 hectares, and the renewed investment from Barolo producers seeking cooler, higher-altitude vineyards. Nebbiolo, known locally as Spanna, how it got that name, the blending grapes historically used, and why so many producers now focus on 100 percent Nebbiolo wines. Valle d'Aosta, Italy's smallest wine region at 469 hectares, a short but winding drive from Gattinara. The charm of the town of Aosta, its food shops, its folklore of dragons, the devil, and fairies, and how this mythology shows up in its architecture and even its wine labels. The unique position of Aosta as the last town before Mont Blanc, where both Italian and French appear on labels. The DOC structure and key grapes of the region, including Petit Rouge, Nebbiolo, and Prié Blanc, which reaches the highest vineyards in Europe at around 1200 meters. This episode blends history, travel, and wine study in a way that helps place Piedmont into a fuller context. If you are local, I would love for you to join me Tuesday at The Independent to taste through some of these wines. If you are not local, we offer wine classes year-round, so you can check our website for sessions that interest you. Next week we return to the classics of wine law with Chianti, then Rioja and the Langhe.

Welcome back to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is episode 74. Today, we're heading to Northeast Italy, into the Veneto, to explore Valpolicella—a region whose wines feature prominently in both WSET Level 2 and Level 3. While you may not think "Valpolicella" sounds familiar, chances are you've heard of or even tried Amarone, one of its most famous styles. Valpolicella produces a wide range of wines, from light and easy-drinking reds to powerful, age-worthy wines made with partially dried grapes. In this episode, we'll unpack the different appellations, key grape varieties, and unique winemaking techniques that make this region so important to understand for your studies. What You'll Learn in This Episode: The geography of Valpolicella, located just outside Verona in the foothills of the Lessini Mountains. The main grapes: Corvina (the star of the show), along with Corvinone, Rondinella, and Molinara. The difference between wines made from fresh grapes versus those made with the appassimento method (partially drying grapes before fermentation). The dry styles: Valpolicella DOC and Valpolicella Classico DOC. The sweet and powerful wines: Recioto della Valpolicella DOCG and how it paved the way for Amarone della Valpolicella DOCG. The story of Amarone's "accidental" birth and its rise to international fame. The Ripasso method, where Valpolicella wine is "re-passed" over Amarone skins, creating the so-called "Baby Amarone." By the end of this episode, you'll have a much clearer grasp of the styles, rules, and labeling terms that often confuse students—and you'll be better prepared to recognize how these wines show up in WSET exam questions. Resources & Links Sign up for the Wine Educate Newsletter for weekly study tips, class updates, and practice essay questions. www.wineeducate.com/newsletter-signup Catch up on Episode 72 for an overview of Italian wine laws. Next time, we'll head back to Piedmont to explore a more off-the-beaten-path region, Valle d'Aosta. Stay tuned!

Barolo & Barbaresco: Wine Laws at the WSET Level 3 Level Welcome back to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is episode 73. Today, we're diving into two of Italy's most legendary regions: Barolo and Barbaresco, through the lens of WSET Level 3 wine laws. These two Nebbiolo-based DOCGs may sit just two miles apart, but their histories, elevations, soils, and styles each tell a fascinating story. Barolo spans about 2,000 hectares, while Barbaresco is much smaller at just 677 hectares. Both regions are defined by steep south-facing slopes, variations in altitude, and unique mesoclimates that make understanding their laws and vineyard classifications essential for Level 3 students. In this episode, we'll cover: The growth of Barolo's vineyard land (including the 50% increase between 1999–2013) and what it means for quality. Barolo's DOCG rules, from 100% Nebbiolo to its strict minimum aging requirements (38 months, with 18 in wood). The controversies between traditional and modern producers in the 1990s and how styles have evolved. Barbaresco's smaller size, earlier ripening Nebbiolo, and how the Tanaro River influences its style. Why Barbaresco requires only 26 months of aging, and the logic behind the January release date. The role of villages, named vineyards (crus), and labeling terms that help you identify the best wines. How Alba DOC and Langhe DOC wines offer tremendous value compared to their more famous neighbors. I'll also share some of my own travel experiences in the region—from tasting unforgettable wines to hearing firsthand about the challenges of soaring land and housing prices for local winemaking families. By the end of this episode, you'll have a clearer picture of how Barolo and Barbaresco's wine laws shape their styles, reputations, and market values. 📌 Next up: On Tuesday, we'll shift focus to Valpolicella and unpack Amarone, Ripasso, and Recioto—another region where wine laws really drive style.

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate Hello and welcome to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is Episode 72. Last week in the newsletter, I asked what wine laws you wanted me to cover next, and over 75% of you said Piedmont. But before we dive into that beautiful (and complex!) region, it's important to first look at Italy's wine laws as a whole. Understanding the bigger framework will make learning regions like Piedmont much easier. In this episode, I'll cover: Italy's geography and climate – stretching across varied latitudes, mountain ranges, and volcanic soils. The incredible grape diversity – over 350 authorized grape varieties and potentially hundreds more still being identified. The wine law system – from the EU's PDO/PGI framework to Italy's own DOC, DOCG, and IGT designations. History of Italian wine laws – why Italy was later than France to adopt these systems, and how they evolved from the 1960s through the 1990s. Key labeling terms – what Classico means (think historic heartland sites) and how Riserva indicates longer aging. This episode will give you a solid foundation so when we get into regions like Barolo, Barbaresco, Valpolicella, Alto Piemonte, and Valle d'Aosta, the details will click into place. If you're not yet on the Wine Educate newsletter, make sure to sign up at wineeducate.com – it's where I share extra study tips and give you a say in which regions we cover next. On Thursday, we'll start with Barolo and Barbaresco, two of the most iconic DOCGs in Italy. See you then!

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate Episode 71 – Wine Laws of Burgundy: Côte Chalonnaise & Mâconnais In this episode of the Wine Educate Podcast, we conclude our Burgundy wine law series with two often-overlooked but fascinating regions: the Côte Chalonnaise and the Mâconnais. These southern Burgundy appellations may not always command the same prestige as the Côte d'Or, but they deliver remarkable value and unique expressions of Chardonnay and Pinot Noir. We'll cover: The geography and elevation of the Côte Chalonnaise and how it impacts ripening and wine style. Notable appellations including Rully, Mercurey, Givry, Montagny, and Bouzeron (yes, it's as fun to say as it sounds). How wines from these regions compare to their Côte d'Or neighbors—sometimes lighter, sometimes rustic, but often great value. The history and expansion of the Mâconnais, where Chardonnay dominates, Gamay sneaks in, and rolling hills create diversity in vineyard conditions. Key appellations such as Mâcon-Villages, Saint-Véran, and the star of the region: Pouilly-Fuissé, which gained Premier Cru status as recently as 2020. Why these regions represent "sneaky deals" for wine students and enthusiasts alike. As always, I connect these details back to the WSET Level 3 framework so you'll know exactly what to focus on for exam preparation. Next week, by popular request, we begin exploring the wine laws of Northern Italy, starting with Piedmont.

70. The Wine Laws of Burgundy – Côte d'Or & The Importance of Slope   Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate Today's episode continues our Burgundy series with a focus on the Côte d'Or—and more specifically, the role that slope plays in vineyard quality and classification. This concept is key not just in Burgundy but also in other cool to moderate regions like Germany's Mosel and Alsace. We'll cover: Why elevation matters (200–400 meters in the Côte d'Or) How soil, drainage, and frost risk change from top to bottom of the slope Why mid-slope vineyards are home to many Premier Cru and Grand Cru sites How aspect (east/southeast exposure) influences ripening in this northerly climate The Côte de Nuits vs. the Côte de Beaune, and why nearly all red Grand Crus are in the north and nearly all white Grand Crus are in the south Key villages and their most famous crus, including Gevrey-Chambertin, Vosne-Romanée, Nuits-Saint-Georges, Aloxe-Corton, Meursault, Puligny-Montrachet, and Chassagne-Montrachet Newer classifications like Bourgogne Côte d'Or AOC and how they fit into the picture This is a dense one—but understanding slope and geography will make Burgundy's wine laws far less intimidating. Next up: we'll wrap up our Burgundy laws series with Chalonnais and the Mâconnais on Thursday.

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate Welcome to episode 69 of the Wine Educate Podcast. This week, we're continuing our Burgundy series, focusing on the fascinating history behind the region's wine laws. Understanding this history really helps explain why Burgundy looks the way it does today—with its extreme fragmentation and complex vineyard ownership. We start by looking at the early role of the monks. The monks not only planted and maintained the vineyards, but also took careful notes over centuries. Their records helped identify which parcels produced the best wines, laying the foundation for today's classification system of Grand Cru and Premier Cru sites. Then we move to the Napoleonic Code. After the French Revolution, vineyard land was redistributed from the church and nobility to the people. Under Napoleonic inheritance laws, land had to be divided equally among children. Over generations, vineyards were literally sliced into smaller and smaller parcels—sometimes down to just a single row of vines. This made it nearly impossible for individual growers to make and bottle wine on their own, paving the way for the rise of négociants. We also compare this with Bordeaux, where wealth and resources allowed estates to avoid such division by creating shares, keeping vineyards intact under large châteaux. This is a key reason why Burgundy and Bordeaux evolved so differently. Finally, we take a closer look at Chablis, adding another layer to our Burgundy pyramid: Petit Chablis – entry-level wines from less favorable sites (often cooler or higher). Chablis AOC – classic Chardonnay from the region. Chablis Premier Cru – 79 sites exist, though not all are widely used on labels. Chablis Grand Cru – one appellation, but divided into seven named climats, each appearing on labels. Next week, we'll dive into the Côte d'Or and one of the most important concepts in wine education: slope. We'll explore why the position of vines on a hillside matters so much, not just in Burgundy but in many of the world's great wine regions.

Resources & Links: Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Visit our website: www.wineeducate.com How to Contact Us: Email: [email protected] Instagram: @wineeducate In this episode, Joanne introduces the fascinating world of Burgundy (or Bourgogne) and unpacks the wine laws at the WSET Level 2 level. This is the start of a four-part series on Burgundy, where history, geography, and classification come together to shape one of the most famous wine regions in the world. You'll learn about: How Burgundy compares to Bordeaux in size and production. The climate differences between Chablis, the Côte d'Or, and the Mâconnais. Why Burgundy's geography and soil diversity create such nuance in its wines. The pyramid of Burgundy's appellation system: Regional, Village, Premier Cru, and Grand Cru. Key appellations to know for WSET Level 2, including Chablis, Meursault, Puligny-Montrachet, Gevrey-Chambertin, Nuits-Saint-Georges, Beaune, Pommard, Mâcon, and Pouilly-Fuissé. The ongoing debate of "Burgundy" vs. "Bourgogne" — which one should we use? Burgundy may look deceptively simple—white wines are Chardonnay, red wines are Pinot Noir—but this episode shows why its classification system makes it one of the most complex and fascinating regions to study. Stay tuned for the next episode in this series, where we'll take a deeper dive into Burgundy's history and how it connects to today's wine laws.

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate If you have questions about upcoming WSET classes, coaching or trips book a 15 min free discovery call with Joanne! https://calendly.com/joanne-wineeducate/wset-discovery-call In this episode, we continue our exploration of Bordeaux wine laws—this time at the WSET Level 3 level—focusing on the complex and sometimes controversial classification systems. Unlike appellations, which are based on geography, grape varieties, and winemaking rules, classifications rank individual estates (châteaux), functioning more like brands. This distinction, along with changes in ownership and vineyard size over time, has created ongoing debates about fairness and relevance. We cover: The 1855 Classification – Commissioned for the Paris Universal Exhibition, ranked by price rather than tasting, and intended to be permanent. Includes the famous upgrade of Château Mouton Rothschild after decades of lobbying. Cru Bourgeois – Unique to the Médoc, established in 1932, and reshaped multiple times due to controversy and lawsuits. Now reviewed every 5 years. Graves Classification (Pessac-Léognan) – Separate lists for red and white wines, with no ranking, and all classified châteaux now located within Pessac-Léognan. Saint-Émilion Grand Cru Classification – The only classification within the appellation system, intended to be reclassified every 10 years, but plagued with disputes, lawsuits, and recent high-profile withdrawals. If you're studying for Level 3, understanding the history, purpose, and controversies behind these systems can help you navigate exam questions and connect the theory to real-world wine market dynamics. Next week, we move from Bordeaux to Burgundy—another region where wine laws and classifications are both fascinating and essential for your WSET studies.

Resources & Links: Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup  If you have questions about upcoming WSET classes, coaching or trips book a 15 min free discovery call with Joanne! https://calendly.com/joanne-wineeducate/wset-discovery-call How to Contact Us: Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate In this episode of the Wine Educate Podcast, Joanne Close dives into the Bordeaux wine laws at the WSET Level 2 level. If you've ever been curious about how Bordeaux is divided, which grapes dominate, or why the left and right banks produce such different styles of wine, this is your episode. Joanne covers Bordeaux's moderate maritime climate, its geography defined by the Gironde estuary and its two major tributaries (the Garonne and Dordogne rivers), and how the region is divided into the Left Bank, Right Bank, and Entre-Deux-Mers. You'll learn why Merlot dominates plantings overall, why Cabernet Sauvignon thrives on the gravelly soils of the Left Bank, and how blends are the hallmark of Bordeaux wines. Key Bordeaux AOCs are broken down, including Bordeaux AOC, Bordeaux Supérieur AOC, Médoc AOC, Haut-Médoc AOC, Margaux AOC, Pauillac AOC, Graves AOC, Pessac-Léognan AOC, Pomerol AOC, and Saint-Émilion AOC. Joanne also introduces terms like Château, Grand Cru Classé, and Cru Bourgeois, while saving the more complex classifications for Thursday's Level 3 deep dive. If you're studying for WSET Level 2, or simply want a clearer understanding of Bordeaux's wine structure, this episode offers a solid foundation before we dig into the fascinating (and sometimes dramatic) history behind the laws in the next episode.

Resources & Links: Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup Episode Overview: Welcome to Episode 65! This episode continues our wine law series with a deep dive into German wine laws at the WSET Level 3 level. If you haven't already, be sure to listen to Episode 64 for the Level 2 overview first—this builds directly on that foundation. In today's episode, we go beyond the ripeness categories and start exploring the historical and political context behind Germany's evolving classification system. From the sweeping 1971 wine law to the emergence of the VDP, and the 2021 governmental shift toward site-specific quality labeling, there's a lot to unpack. What We Cover in This Episode: A quick review of Germany's long wine history and how vineyard sites were historically identified and mapped The 1971 Wine Law and why it wiped out recognition of many of the smaller, high-quality vineyard sites The role of the Verband Deutscher Prädikatsweingüter (VDP) and its own private classification system modeled after Burgundy Key terms: Erste Lage, Grosse Lage, and Grosses Gewächs (GG) How VDP members maintain higher quality standards than the legal minimum The 2021 German Wine Law changes, influenced by the VDP, that introduce a new quality pyramid based on geographic origin rather than just must weight How to spot a GG wine and why they're worth seeking out Tips for understanding the difference between Prädikat levels and origin-based classification A reminder that wine laws are not static—they evolve, and it's exciting to see systems like Germany's adapt and improve Study Tip of the Week (Level 3): Wine laws do show up on the exam—and in many different ways. Even though we don't have time to cover them in depth during class, I'm using the podcast to give you the background and context that can really help you absorb the material. Share this episode with your fellow classmates if you're currently in a Level 3 course. It all starts with today's episode.

Resources & Links: Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup Episode Overview: Welcome to Episode 65! This episode continues our wine law series with a deep dive into German wine laws at the WSET Level 3 level. If you haven't already, be sure to listen to Episode 64 for the Level 2 overview first—this builds directly on that foundation. In today's episode, we go beyond the ripeness categories and start exploring the historical and political context behind Germany's evolving classification system. From the sweeping 1971 wine law to the emergence of the VDP, and the 2021 governmental shift toward site-specific quality labeling, there's a lot to unpack. What We Cover in This Episode: A quick review of Germany's long wine history and how vineyard sites were historically identified and mapped The 1971 Wine Law and why it wiped out recognition of many of the smaller, high-quality vineyard sites The role of the Verband Deutscher Prädikatsweingüter (VDP) and its own private classification system modeled after Burgundy Key terms: Erste Lage, Grosse Lage, and Grosses Gewächs (GG) How VDP members maintain higher quality standards than the legal minimum The 2021 German Wine Law changes, influenced by the VDP, that introduce a new quality pyramid based on geographic origin rather than just must weight How to spot a GG wine and why they're worth seeking out Tips for understanding the difference between Prädikat levels and origin-based classification A reminder that wine laws are not static—they evolve, and it's exciting to see systems like Germany's adapt and improve Study Tip of the Week (Level 3): Wine laws do show up on the exam—and in many different ways. Even though we don't have time to cover them in depth during class, I'm using the podcast to give you the background and context that can really help you absorb the material. Share this episode with your fellow classmates if you're currently in a Level 3 course. It all starts with today's episode.

Resources & Links: Sign up for the Wine Educate Newsletter – the hub for all upcoming classes, study tools, and wine trips: 👉 www.wineeducate.com/newsletter-signup How to Contact Us: Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate Wine Educate Podcast – Episode 64 German Wine Laws (Level 2 Overview) Welcome to Episode 64 of the Wine Educate Podcast. In this episode, host Joanne Close dives into one of the most confusing—but fascinating—topics in WSET Level 2: German Wine Laws. Whether you're just starting your wine studies or deep into Level 3 prep, this episode will walk you through the core classifications used in Germany, including how to interpret wine styles based on sugar levels and labeling clues. In this episode, you'll learn: The three main quality levels covered in Level 2: Landwein, Qualitätswein, and Prädikatswein The six Prädikat categories, from Kabinett to Trockenbeerenauslese Labeling terms like Trocken and Halbtrocken and how to spot dry vs. sweet styles Hacks for using alcohol percentage and label clues to figure out sweetness levels Joanne shares helpful context on why sugar levels matter so much in a cool climate like Germany, and how those rules evolved. Plus, she offers practical advice on how to confidently read a German wine label—and what to do when you're faced with a Riesling decision at the wine shop. Homework: Visit your local bottle shop and look at their German wine selection. Can you identify whether a wine is likely to be dry or sweet using the label terms and alcohol percentage? Pick one up and give it a try! Up Next: In Thursday's episode, Joanne returns with a deeper dive into the German Wine Laws at the Level 3 level. If you're currently studying for Level 3 or just love going deeper with your wine knowledge, you won't want to miss it. See you Thursday!    

Resources & Links: Sign up for the Newsletter – Get weekly Level 1, 2 & 3 tips, podcast links, and study resources www.wineeducate.com/newsletter-signup In This Episode: What happens if you're given a sweet white wine on the Level 3 tasting exam? In Episode 63, Joanne shares a smart (and easy to miss) strategy for the order in which you taste the wines during the exam—especially if one of them is a sweet/luscious style like Sauternes or Tokaji. Most students instinctively begin with the white wine, but if that white is sweet, it can completely overwhelm your palate and throw off your ability to assess the red wine accurately. That sugar will mute fruit, distort tannin perception, and make the red seem more acidic and bitter than it really is. Joanne walks through: Why you should consider tasting the red before the white in some cases Clues to help you identify a sweet wine without tasting it How to avoid tanking the red wine analysis due to a sugar-loaded first impression What to look for: deep gold color, honeyed aromas, and slow, viscous legs This is the kind of small but powerful exam-day detail that can save you critical points. Whether you're weeks away from your Level 3 tasting or just starting to prep, tuck this tip in your back pocket—you'll be glad you did. Coming Up: Next week, we kick off a brand-new series on Wine Laws, starting with Germany. If you've ever struggled with understanding European labeling or regional classifications, this one's for you. Be sure to subscribe so new episodes pop right to the top of your feed.