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Welcome to the Wine Educate Podcast, your ultimate guide to mastering wine through the lens of WSET wine courses and certifications. Whether you're a beginner exploring WSET Level 1 or preparing for the rigorous WSET Level 3 exam, this podcast is packed with insights tailored for every stage of your wine education journey. Learn wine tasting techniques using the Systematic Approach to Tasting (SAT), discover expert strategies for excelling in WSET essay practice, and dive into topics like food and wine pairing and career pathways in the wine industry. With episodes on professional wine education, tips for online wine classes, and behind-the-scenes stories from WSET exam preparation, we'll help you turn your passion for wine into expertise. Whether you're pursuing wine certification for personal growth or advancing your career as a sommelier or educator, the Wine Educate Podcast is here to guide you—one glass at a time. Subscribe now to gain the confidence to ace your WSET courses and elevate your appreciation of wine! This podcast is for you if you are asking questions such as: How do I study for WSET classes? How do I pass WSET Level 3? How do I pass WSET Theory? How do I pass WSET Tasting? How can I take WSET Level 1 course online? Where can I take WSET Level 1 course online? Where can I take WSET Level 2 course online? Where can I take WSET Level 3 course online? What are the WSET Level 2 study materials? How can I prepare for the WSET Level 3 exam? What wine certification programs are available? What are the best wine education podcasts? Where are wine tasting courses near me? How can I take an online wine education class? What are Wine and Spirit Education Trust certifications? How can I become a certified sommelier? What is a wine appreciation course? What wine education is for beginners? What are advanced wine studies? Can I study wine abroad? Can I study WSET in France? Can I study WSET in Europe? What are the top wine regions to visit? How can I find wine tasting tours? What are some WSET exam tips? What are some wine industry certifications? What are professional wine qualifications? What are some wine courses for enthusiasts? What is the WSET diploma program? What are the benefits of obtaining a WSET Level 1 certification? How can I prepare for the WSET Level 2 exam? What topics are covered in the WSET Level 3 course? Are there online courses available for WSET certifications? What is the difference between WSET and sommelier certifications? How long does it take to complete WSET Level 1? What are the costs associated with WSET Level 2 courses? Can I take WSET exams online? What career opportunities are available with a WSET Level 3 certification? How do I find WSET-approved course providers near me? What study materials are recommended for WSET Level 2? Are there practice exams available for WSET Level 3? What is the pass rate for WSET Level 2 exams? How does WSET certification benefit wine professionals? What are the prerequisites for enrolling in WSET Level 3? Can I retake the WSET exam if I don't pass on the first attempt? What is the format of the WSET Level 1 exam? Are there scholarships available for WSET courses? How does WSET certification compare to other wine education programs? What are the best resources for WSET Level 3 exam preparation? How many wines do you taste in WSET Level 2? Is WSET Level 3 difficult? What jobs can I get with a WSET certification? What is the difference between WSET and CMS (Court of Master Sommeliers)? How can I memorize wine regions for the WSET exam? Do I need WSET Level 1 before taking Level 2? What's the difference between WSET Level 2 and Level 3? How does blind tasting work in WSET exams? Is WSET certification worth it? What are the hardest parts of the WSET Level 3 exam? Can you skip WSET Level 1 and go straight to Level 2? What are the key sparkling wine styles covered in WSET Level 3? How do I apply the BLIC (Balance, Length, Intensity, Complexity) method? What are the key wine regions I need to know for WSET Level 3? How does soil type affect wine for WSET exams? What are the essential fortified wines to know for WSET Level 3? How do I prepare for the WSET Level 3 short-answer questions? What is BLIC in wine tasting, and how is it used in WSET? What's the best way to practice multiple-choice questions for WSET? What's the best way to take notes during a WSET wine tasting? What wines should I blind taste for WSET Level 3? How do I taste wine like a professional? What's the difference between young and mature wines? How do I recognize wine faults like cork taint or oxidation? Why do some wines taste buttery? What's the best way to aerate a wine before drinking? How do I know if a wine is corked? How do tannins in wine interact with food? What wines pair best with soft cheeses? How does sweetness in wine affect food pairings? How do I pair wine with vegetarian dishes? What's the best way to store wine at home? What is the ideal serving temperature for different types of wine? How do I recognize residual sugar in a wine? What does "legs" or "tears" mean in a wine glass? Why do sommeliers swirl wine in a glass? What's the best way to train my palate for wine tasting? What are the best food pairings for high-acid wines? What is volatile acidity, and how does it affect wine? What's the best way to decant an older wine? What are the best wine regions to visit in France? What's the best way to explore Champagne's vineyards? How do I book a private wine tour in Bordeaux? How do I find exclusive wine experiences while traveling? What are the best wine travel destinations for beginners? How do I pack wine for international travel? What are the best wineries to visit in Napa Valley? What are the top wine destinations for 2025? What is the best way to study for WSET Level 1? How many hours should I study for WSET Level 2? What wines should I taste for WSET Level 3 preparation? What happens if I fail a WSET exam? How do I register for a WSET course near me? What's the difference between WSET and ISG (International Sommelier Guild)? What is the best tasting technique for WSET blind tastings? Are WSET certifications worth it for casual wine lovers? What are the key wine laws I need to know for WSET exams? How do I properly assess wine structure for WSET tasting exams? What are the most common wine myths debunked? How do acidity, tannins, and alcohol impact wine balance? What are the best free resources for learning about wine? How does soil type affect wine flavors? What's the difference between a varietal wine and a blended wine? What is the pass rate for WSET Level 3? How do I describe primary, secondary, and tertiary aromas in WSET tasting notes? What are the best food and wine pairing resources for WSET students? How do I memorize key grape varieties for WSET exams? What's the best way to practice identifying wine acidity levels? What are the key differences between WSET and the Master of Wine (MW) program? What are the required passing scores for WSET Level 2 and Level 3? How does WSET Level 3 compare to Certified Sommelier exams? What are the best study apps for WSET students? How does terroir influence a wine's characteristics? What is the best way to write an essay answer for WSET Level 3? What's the best way to practice WSET multiple-choice questions? How do I improve my wine vocabulary for WSET exams? What are the most commonly tested wines in WSET blind tastings? How do I detect a faulty wine during a WSET tasting? How do I assess a wine's body in WSET tastings? What's the difference between WSET Level 3 and the WSET Diploma? What is the best method for retaining WSET study material? How do I apply WSET knowledge to a professional wine career? What are the best ways to prepare for the WSET Diploma? What is the most challenging part of WSET Level 3? What is the best wine tasting order for WSET practice? How do I improve my ability to recognize tannin structure? What's the best way to identify oak influence in wine? How do I recognize lees influence in sparkling wine? What's the best way to train my palate for blind tasting? How do I detect minerality in wine? What is the best way to compare Old World vs. New World wines? Why do some wines taste better after decanting? How does high-altitude viticulture affect wine flavors? What is volatile acidity, and how does it affect wine? How do different yeast strains affect wine flavor? What's the difference between oxidative and reductive winemaking? How do I build a wine tasting group for practice? What are the most common wine faults I should be able to recognize? How does wine temperature impact aroma perception? What are the best glassware choices for different wine styles? How do different pruning techniques affect wine quality? How do I balance fruit, acidity, and tannin when assessing wine? What is the difference between fruit intensity and ripeness? Why do some wines have floral aromas? What's the best way to cleanse your palate during a tasting? How do I recognize aged characteristics in white wines? What's the best way to understand texture in wine? How do I differentiate between different oak treatments? How does climate change impact grape growing and wine styles? What is the best way to learn about fortified wines? What's the best method for identifying residual sugar in wine? What are the main causes of bitterness in wine? How do I train myself to detect subtle wine aromas? What wines pair best with umami-rich foods? How does acidity in wine affect food pairings? What's the best wine to pair with sushi? How do I pair wine with chocolate-based desserts? What are the best wines to pair with barbecue? How do I pair wine with Asian cuisine? What's the best wine for spicy dishes? How do I choose a wine for a multi-course meal? What's the best way to pair wine with cheese? How do tannins in wine affect food texture? What are the most expensive wines ever sold? How do I host a wine tasting party at home? What's the best wine to bring to a dinner party? What are the best wine accessories for beginners? How do I tell if a wine will improve with age? What is the best way to prepare for the WSET Diploma? How many attempts do I get for a WSET exam? What's the best study method for WSET theory exams? How do I write a proper WSET tasting note? What are the key sparkling wine terms for WSET Level 3? How do I recognize a wine's alcohol level in WSET tastings? How do I improve my tasting speed for WSET exams? What are the most common mistakes people make in WSET exams? What's the difference between Grand Cru and Premier Cru in WSET? How do I assess wine balance in WSET tastings? What are the key fortified wine styles for WSET exams? What's the best way to identify tannins in a WSET tasting? How do I structure my answers for WSET Level 3 essays? How do I train my memory for WSET exams? What are the best WSET flashcard apps? How do I apply WSET tasting techniques to real-world situations? What are the key differences between WSET Level 3 and the WSET Diploma? How do I practice identifying acidity levels in wine? What is the best way to analyze a wine's length in WSET tastings? What are the key learning objectives of WSET Level 1? What are the top wine destinations in the world? How do I plan a wine tour in Tuscany? What are the best small wineries to visit in Napa Valley? How do I book exclusive wine tastings in Bordeaux How do I find off-the-beaten-path wineries? What's the best way to visit Champagne without a car? What are the best wine experiences in Spain? What are the top emerging wine regions? What's the best time of year for wine travel? How do I get a job in the wine industry? What are the best online wine business courses? How do I start a wine education business? What are the best wine careers outside of winemaking? How do I detect Brettanomyces (Brett) in wine? What's the best way to learn wine aroma descriptors? What's the best way to train my palate for acidity in wine? How does alcohol content impact wine perception? How do I assess the finish of a wine? How do I determine if a wine is faulty? What's the difference between flavor intensity and aroma intensity? How do I identify the effects of lees aging in wine? What's the difference between fruit ripeness and fruit character? How do I distinguish between different types of tannins? How does wine glass shape affect aroma perception? How do I assess a wine's potential for aging? What are the key differences between fresh fruit and dried fruit aromas? What's the difference between oak-derived and bottle-aged aromas? How do I develop my ability to detect spice characteristics in wine? What's the best way to compare acidity across different wines? How do I identify a wine that has undergone carbonic maceration? What are the best resources for improving wine tasting skills? What are the best wines to pair with grilled meats? How do I pair wine with Indian food? What's the best way to pair wine with creamy sauces? How do I choose a wine for salty foods? What wines complement citrus-based dishes? What are the best wines for pairing with umami flavors? How does residual sugar affect food pairings? What are the best wine pairings for Mediterranean cuisine? What are the best wine bars in Paris? What's the best way to tour wine country on a budget? How do I find wineries that allow barrel tastings? What are the best wine tours in Portugal? How do I get around Napa Valley without a car? What are the best wine regions for sustainable wineries? What are the best organic wineries to visit? What are the best small-production wineries in France? How do I start a career as a wine educator? What are the best social media platforms for wine professionals? How do I become a wine influencer? What are the best ways to network in the wine industry? What are the best continuing education programs for wine professionals? What are the most common career paths for WSET graduates? What's the best way to transition from hospitality to wine education? What's the difference between free-run juice and pressed juice? How does a winemaker control tannin extraction? What are the different types of fermentation vessels? How does sulfur dioxide (SO2) affect wine? What's the impact of canopy management on grape ripeness? How do winemakers achieve balance between sugar and acidity? What's the effect of concrete fermentation on wine flavor? What are the key differences between organic and biodynamic winemaking? How does carbonic maceration change the taste of wine? How do winemakers prevent oxidation in white wines? What are the best books for wine lovers? How do I build a personal wine collection? What's the best way to organize a home wine cellar? What are the most collectible wine regions? What's the best way to open a bottle of sparkling wine? What are the best podcasts about wine? What's the best way to host a wine and cheese night? What are the hottest wine trends for 2025? What's the best way to explore low-intervention wines? What's the best way to prepare for the WSET Level 1 exam? How many hours should I study for WSET Level 2? What are the key learning objectives for WSET Level 3? How do I create a WSET study schedule? What are the best online WSET study resources? How do I develop structured tasting notes for WSET exams? How do I improve my blind tasting skills for WSET exams? What is the format of the WSET Level 3 tasting exam? How can I improve my performance on the WSET theory exam? What are the differences between WSET Level 2 and Level 3 exams? How does WSET compare to the Court of Master Sommeliers? What are the most commonly tested wines in WSET Level 3? How do I assess a wine's balance in WSET tastings? What's the best way to recognize tertiary aromas in aged wines? What's the hardest part of WSET Level 3? Can I take WSET exams remotely? How do I know if I'm ready for the WSET Diploma? What's the best way to recognize high-q
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Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape Host: Joanne Close Episode Length: 8:55 Release Date: September 8 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 If you are studying for your WSET Level 2 exam, Sangiovese is exactly the kind of grape that shows up on the test, and the Level 2 Mock Exam Bundle is built to help you practice recognizing details like this before exam day. It includes practice questions modeled after the real exam format, along with answer explanations so you understand not just what the right answer is, but why. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Related Episodes If you want to go deeper into Tuscany, two earlier episodes pair well with this one. Episode 76 covers Chianti and Chianti Classico in detail, and Episode 77 covers the Super Tuscans. Both are available wherever you listen: Apple Podcasts: Episode 76 - Chianti vs. Chianti Classico: History, Laws, and Key Differences: https://podcasts.apple.com/us/podcast/76-chianti-vs-chianti-classico-history-laws-and-key/id1781687341?i=1000727079473 Apple Podcasts: Episode 77 - Super Tuscans 101: Tuscany's Bordeaux Blends: https://podcasts.apple.com/us/podcast/77-super-tuscans-101-tuscanys-bordeaux-blends-and/id1781687341?i=1000727407164 Episode Description Joanne dedicates this episode to Sangiovese, Italy's most widely planted wine grape. She starts with the WSET foundation basics: Sangiovese is a black grape most closely associated with Tuscany, producing dry red wines with high acidity, high tannin, and flavors of red cherry, red plum, and dried herbs. She explains why the grape's thin skins and late ripening make it particular about where it grows, and how it is often matured in oak to soften those tannins while developing savory notes like leather, meat, and game with bottle age. From there, Joanne moves into what makes Sangiovese such a fascinating grape to study: its sheer diversity. She walks through how the same grape shows up under completely different names depending on where in Italy it's grown, using Brunello di Montalcino and Prugnolo Gentile in Montepulciano as examples. To explain how this happened, she breaks down the difference between crossings, hybrids, and clones, and why clonal selection over generations is the reason Sangiovese developed so many regional identities that were once mistaken for entirely separate grapes. She closes with a look at where Sangiovese is heading, including the renewed focus in parts of Tuscany on showcasing indigenous Italian varieties, using Chianti Classico Gran Selezione as an example of that shift in style and philosophy. What You'll Learn in This Episode Sangiovese Fundamentals Grape characteristics: high acidity, high tannin, red cherry and red plum fruit, dried herb notes Late ripening and thin skins, and what that means for growing conditions Aging potential and development of tertiary characteristics like leather, meat, and game Sangiovese in Italy Represents roughly seven to eight percent of Italy's total vineyard area, according to the OIV Tuscan appellations where it plays a starring role, including Brunello di Montalcino and Chianti/Chianti Classico Other Italian regions where it is significant, including Emilia-Romagna, Umbria, Marche, and Lazio Understanding Grape Identity: Crossings, Hybrids, and Clones Crossings: two grapes of the same species combined to create a new variety, such as Cabernet Sauvignon Hybrids: grapes from two different vine species combined, such as Vitis vinifera crossed with Vitis labrusca Clones: vegetative propagation of the same grape variety, which can lead to spontaneous mutations and different attributes over generations Sangiovese's Many Names Brunello in Montalcino Prugnolo Gentile in Montepulciano Morellino in Morellino How DNA fingerprinting confirmed these were all the same grape Sangiovese Beyond Italy Plantings in Argentina, particularly Mendoza, as well as California and Australia Why its identity remains primarily Italian The Future of Sangiovese Renewed interest in better plant material, site selection, and understanding of the grape Chianti Classico Gran Selezione as an example, requiring a minimum of 90% Sangiovese with the remaining 10% coming from permitted indigenous red varieties Episode Highlights and Quotes "It's still the grape, Sangiovese. They are different clones." "Thanks to the magic of DNA fingerprinting, they have discovered that these are not different grapes, that they all are actually Sangiovese." "The main important question that is being asked is how good can Sangiovese become when we have better plant material, better site selection, and a better understanding of the grape." Quick Reference: Crossings vs. Hybrids vs. Clones Crossing: two grapes from the same species combined to make a brand new variety. Example: Cabernet Franc and Sauvignon Blanc crossed to produce Cabernet Sauvignon. Hybrid: two grapes from different vine species combined to make a new variety. Example: Vitis vinifera crossed with Vitis labrusca. Clone: the same grape variety propagated vegetatively through cuttings, which can develop different attributes over generations without becoming a new variety. Example: Sangiovese's many regional clones across Italy. Resources Mentioned Brunello di Montalcino Chianti and Chianti Classico (covered in a previous Wine Educate Podcast episode) Chianti Classico Gran Selezione Jancis Robinson's Wine Grapes book OIV (International Organization of Vine and Wine) Level 2 Mock Exam Bundle: practice questions and explanations to help prepare for the WSET Level 2 exam - https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Sangiovese quiz, available to newsletter subscribers (email joanne@wineeducate.com to request it) WSET Level 3 Hybrid Intensive, January in New Orleans, limited to 16 people 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 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape | Hosted by Joanne Close | © 2025 Wine Educate
Episode 127: Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making Host: Joanne Close Episode Length: 11:50 Release Date: September 3, 2026 Free Level 3 Prep Lesson Get a free preview lesson from the Level 3 prep membership, including the video recording, twenty multiple choice questions, learning checks, and answer sheets. Option 1: Copy and paste this URL into your browser: https://joanne-close.mykajabi.com/level-3-prep-preview-course-sign-up-page Option 2: Go to WineEducate.com , click Study Tools , then select Level 3 Wine . 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 wraps up the trio of red Piedmont grapes with Dolcetto, the earlier ripening cousin to Nebbiolo and Barbera. Dolcetto barely gets a mention in the WSET Level 2 curriculum, but it opens the door to a meaty Level 3 lesson on grape ripening and vinification technique, which is exactly what Joanne digs into here. She explains why Dolcetto's early ripening makes it such a useful piece of the Piedmont puzzle, from vineyard site selection to harvest logistics to cash flow for producers. Along the way she covers where Dolcetto is grown, what it tastes like, how winemakers manage its medium acidity and medium to high tannin, and why it is made for early drinking rather than long cellaring. Joanne also shares an update on her Level 3 prep membership, including a newly released Chardonnay module, and a scheduling change for the podcast and newsletter going forward. What You'll Learn in This Episode Where Dolcetto Comes From Primarily grown in Piedmont, northwestern Italy, in the provinces of Cuneo, Alessandria, and Asti Earliest documented reference dates back to 1595 Lost ground to Barbera after phylloxera as growers replanted Also found as Ormeasco in Liguria, with small plantings in California, Washington, Oregon, Australia, and New Zealand Why Ripening Order Matters Nebbiolo ripens latest and needs the warmest, best exposed south-facing sites Barbera ripens just ahead of Nebbiolo Dolcetto ripens earliest, up to four weeks before Nebbiolo This flexibility means Dolcetto is often planted on cooler, less favorably exposed sites, not because it likes poor conditions, but because it can still ripen successfully there Vineyard and Winery Logistics Earlier ripening spreads out the harvest workload for picking crews and equipment Dolcetto can be vinified and moved through the winery before later ripening grapes arrive Faster turnaround means less capital tied up in barrels and tanks compared to long-matured Nebbiolo wines like Barolo and Barbaresco Earlier release dates support quicker revenue for producers Tasting Profile Deep, often purple color from high anthocyanin content in the skins Medium acidity, lower relative to Nebbiolo and Barbera but not technically low Medium to high tannin Aromas and flavors of black plum, red cherry, and dried herbs, with additional notes of licorice, almond, and fragrant dark fruit mentioned beyond the WSET text Winemaking Techniques Because Dolcetto pairs medium acidity with medium to high tannin, producers manage extraction carefully Techniques include shorter maceration, gentler extraction, fewer punch downs or pump overs, and earlier pressing The goal is a fresh, fruity, immediately drinkable style rather than one built for extended cellar aging Key Appellations Dolcetto d'Alba, the most widely encountered and often the source of the finest examples Dogliani DOCG, where Dolcetto is treated as a more serious wine rather than an inexpensive early drinker A Note on Ageability Better examples can age five to six years in bottle, but most Dolcetto is not meant for long aging Joanne makes the point that ageability and enjoyability are not the same thing Episode Highlights and Quotes "Dolcetto is not the star of Piedmont, but it creates an opportunity for me to give a really interesting level three lesson in grape ripening and wine making." "This does not mean that Dolcetto inherently likes bad vineyard sites. It means its earlier ripening gives growers more flexibility in matching grape variety to site." "Ageability isn't synonymous with enjoyability. You don't necessarily need another bottle that needs ten years in your cellar. Sometimes you just want to drink a bottle with your dinner on a Wednesday night, and perhaps that is Dolcetto." Piedmont Red Grapes at a Glance Nebbiolo: late ripening, high acidity, high tannin, planted on the best sites, long-lived wines requiring substantial maturation Barbera: high acidity, low to medium tannin, generally approachable young, sometimes oak aged Dolcetto: early ripening, medium acidity, medium to high tannin, deep in color, fresh and fruit-forward, made for early drinking Resources Mentioned Level 3 Prep Membership, including a free lesson, video recording, twenty multiple choice questions, learning checks, and answer sheets. A newly released Chardonnay module is now available. Visit the study tools section at https://www.wineeducate.com to find the Level 3 study tools and free lesson. Chateau Campbell's Ends, Joanne's family vineyard, referenced as an example of harvest space and capacity constraints Coming Up Next Episode 128: Continuing the Italian Grapes Joanne continues the journey through Italy's grape varieties next 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 127 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Host: Joanne Close Episode Length: 10:38 Release Date: August 27th 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 Last week's episode covered Nebbiolo, so this week Joanne turns to the grape that shares its home turf but rarely shares its spotlight: Barbera. Grown in many of the same Piedmont vineyards as Nebbiolo, Barbera has long been treated as the everyday, easy drinking counterpart to Nebbiolo's aristocratic Barolo and Barbaresco. Joanne digs into why that reputation formed, from Barbera's high yields to a 1986 methanol scandal that tarnished Italian wine more broadly, and explains how a small group of producers changed the conversation around what this grape can do. Joanne walks through Barbera's uncertain origins in Piedmont, its defining style of high acidity, low to medium tannin, and bright red fruit, and the two main expressions you will encounter: a fresh, unoaked style and a more structured, barrel aged style pioneered by Giacomo Bologna in the 1980s. She also breaks down the sometimes confusing distinction between Barbera d'Asti and Barbera d'Alba, and where each fits in the region's quality hierarchy. You'll also hear about Barbera's life beyond Piedmont, including its historical importance in California through Italian immigration, and why this grape's high acidity lets it travel and thrive in warmer climates in a way that Nebbiolo simply cannot. What You'll Learn in This Episode Barbera's Origins and Reputation Uncertain parentage despite DNA fingerprinting studies First clear written reference to Barbera in 1512 Early historical reference in Nizza Monferrato in 1609 Why high yields shaped Barbera's reputation as an everyday wine The comparison to Carignan in the South of France The 1986 methanol scandal and its impact on Barbera's image Barbera's Style Late ripening Medium to deep color High acidity, low to medium tannin Red cherry, red plum, and sometimes black pepper notes Why Barbera pairs so well with rich Piedmont food Two Styles of Barbera Youthful, unoaked, fresh, and fruity Barrel aged, more concentrated, with spice and structure Giacomo Bologna's influence after time spent in California and Burgundy Bricco dell'Uccellone, first released in 1982 Barbera d'Asti vs Barbera d'Alba Why Barbera d'Asti DOCG is considered higher quality Why the best sites in Alba go to Nebbiolo instead of Barbera Roughly 5,000 hectares planted in Barbera d'Asti Beyond Asti and Alba Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG and its long history dating to 1609 Barbera in Lombardia's Oltrepò Pavese, including sparkling styles Smaller plantings in Emilia-Romagna Barbera Around the World Historical significance in California through Italian immigration Older vines in the Sierra foothills Plantings in Argentina, Australia, and elsewhere Why Barbera's acidity helps it succeed in warmer climates where Nebbiolo struggles Episode Highlights and Quotes "Nebbiolo is the big grape, the prestigious grape, the one that makes Barolo and Barbaresco a worldwide fame." "If you find yourself in Piedmont in July... do not order the Barolo." "Barbera, because of its high acidity and low tannin, was absolutely perfect with these meals." Quick Reference: Barbera d'Asti vs Barbera d'Alba Barbera d'Asti DOCG: located in Asti and Monferrato, Barbera is the primary grape and gets the best sites, generally regarded as the higher quality expression, about 5,000 hectares planted. Barbera d'Alba DOC: located in Alba and Langhe, the best sites go to Nebbiolo instead, which is why Barbera d'Alba has historically played second fiddle to Barbera d'Asti. Other key zones: Barbera del Monferrato DOC, Barbera del Monferrato Superiore DOCG, and Nizza DOCG, one of the most highly regarded sites for Barbera with plantings documented as far back as 1609. Resources Mentioned Barbera d'Asti DOCG Barbera d'Alba DOC Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG Giacomo Bologna, Bricco dell'Uccellone (first vintage 1982) Oltrepò Pavese, Lombardia Sierra foothills, California Carignan, South of France (mentioned as a comparison) Coming Up Next Episode 127: Continuing the Italian Wine Grapes Series Joanne continues the journey through Italy's key grape varieties next 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 126 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 125: Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs. Host: Joanne Close Episode Length: 12 minutes 8 seconds Release Date: August 21, 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 Level 2 Mock Exam Bundle If Nebbiolo is on your Level 2 grape list, this bundle is built to help you prepare with confidence. It includes practice questions modeled on the real WSET exam format, covering grape varieties, regions, and wine styles you need to know cold. Grab it below and study smarter, not just harder. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Joanne dives into Nebbiolo, the grape she calls one of her absolute favorites, and one that listeners voted to hear about in the newsletter. She traces its ancient roots back to the year 1266, explores where its name likely comes from, and explains why this grape has such a devoted following among wine lovers and WSET students alike. From there, Joanne walks through what makes Nebbiolo such a demanding grape to grow, why it needs the best possible vineyard sites, and what gives the wine its signature combination of pale color and towering tannin. She also tackles the popular comparison between Nebbiolo and Pinot Noir, explaining where the similarities end and why the two are not related at all. The episode wraps up with a look at where Nebbiolo is planted around the world, why it remains so concentrated in Italy, and an introduction to Langhe Nebbiolo as an accessible way to explore the grape without the price tag of Barolo or Barbaresco. What You'll Learn in This Episode Origins and Naming Nebbiolo's documented history dating back to 1266 The competing theories behind its name, including links to "noble" and to nebbia, the Italian word for fog Why the fog theory likely refers to the grape's natural waxy bloom rather than weather Growing Characteristics Nebbiolo's early budding and late ripening cycle Why frost risk and long ripening windows make site selection critical Its preference for calcareous, limestone derived soils Sensitivity to temperature, soil, and water availability Typical harvest order in Piedmont, with Nebbiolo picked last, often in late October Style and Tasting Profile High acidity and high tannin structure Long aging potential and affinity for oak Primary aromas including red cherry, red plum, dried herbs, rose, and violet Tertiary aromas that develop with age, including mushroom, tobacco, and leather Why pale color and bricking can be misleading about tannin levels Nebbiolo versus Pinot Noir Shared traits like pale color, perfume, site sensitivity, and aging potential Why the two grapes are genetically unrelated The key palate difference, with Nebbiolo's tannin setting it apart Where Nebbiolo Is Grown Roughly 7,000 to 8,000 hectares planted worldwide, with about 94 percent in Italy Small plantings found outside Italy in places like the United States, Australia, and Argentina Hectare comparisons between Barolo and Barbaresco An introduction to Langhe Nebbiolo, a broader DOC covering 96 municipalities, and why it can be a great value option for exploring the grape Episode Highlights and Quotes "This is a long time ago... it's like a little Yoda grape." "The color of the wine and the tannin in the wine are not the same thing." "These wines are a fraction of the price of Barolo and Barbaresco, and are a pure delight." Quick Reference: Nebbiolo at a Glance Style: High acidity, high tannin, long aging potential, affinity for oak Primary aromas: Red cherry, red plum, dried herbs, rose, violet Tertiary aromas: Mushroom, tobacco, leather Soil preference: Calcareous, limestone derived soils Global plantings: Approximately 7,000 to 8,000 hectares, about 94 percent in Italy Key regions: Barolo, Barbaresco, and Langhe in Piedmont Langhe Nebbiolo requirement: Minimum 85 percent Nebbiolo, with up to 15 percent non-aromatic red varieties permitted Resources Mentioned Division Winemaking Company Nightshade Nebbiolo, a Washington State example mentioned by Joanne Episode 73 of the Wine Educate Podcast, covering Barolo and Barbaresco in more depth Level 2 Nebbiolo quiz and Level 3 Nebbiolo essay question, available through the Wine Educate newsletter Level 2 Mock Exam Bundle, available at https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Coming Up Next Episode 126: Next Episode Topic Joanne continues working through the Level 2 grape series in the coming weeks. 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 125 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate
Episode 124: Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview Host: Joanne Close Episode Length: 8:54 Release Date: August 13th 2026 Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse 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 episode is a lesson straight from Joanne's Level 3 prep material, covering the region of Tokaj in northeastern Hungary. She walks through the climate and geography that make this region so well suited to noble rot, from the foothills of the Carpathian Mountains to the humidity generated by the Bodrog and Tisza rivers. Joanne breaks down exactly how noble rot forms, why it is welcomed in Tokaj even though winemakers in other regions fight to keep it away, and why the combination of humid mornings and warm, sunny afternoons is essential to the process. She also explains the three main harvesting categories used in Tokaj and how they lead to different wine styles, along with the principal grape varieties, Furmint, Harslevelu, and Sarga Muskotaly, and the role each one plays in the finished wine. If you have questions about this lesson or want to learn more about Level 3 prep, Joanne welcomes you to reach out directly by email. What You'll Learn in This Episode Tokaj Climate and Geography Location in northeastern Hungary near the Slovakian border, in the foothills of the Carpathian Mountains The spelling distinction between Tokaj (the region and city) and Tokaji (the wine) Moderate climate with an average growing season temperature of 16.5 to 18.5 degrees Celsius South facing hillside vineyards that capture warmth The role of the Bodrog and Tisza rivers in generating morning humidity Understanding Noble Rot What Botrytis cinerea is and how it behaves differently on black versus white grapes Why it's called gray rot when unwanted and noble rot when beneficial How Botrytis punctures grape skins and why thin skinned grapes are more susceptible Why both humid mornings and sunny afternoons are needed for the process to work How dehydration concentrates acidity, flavor, and sugar in the grapes Harvesting Categories in Tokaj Aszu, meaning rotten, harvested berry by berry Szarazsarbogyos, meaning as they come, harvested without sorting for botrytis Separate harvesting of unaffected, healthy bunches Why hand harvesting and multiple vineyard passes are required, and how this adds to production costs Principal Grape Varieties Furmint, the hero grape, known for high acidity and flavors ranging from apple to nuts and honey with age Harslevelu, which contributes perfume and aromatic lift to the blend Sarga Muskotaly, the Tokaj name for Muscat Blanc a Petits Grains, used in smaller portions for its aromatic character Episode Highlights and Quotes "You need both in order for Botrytis to slowly and successfully dehydrate these grapes." "This is why hand picking is essential. Workers will go through and harvest the individual berries." "Furmint's late ripening and susceptibility to botrytis make it ideal for aszu, and together these factors explain why Tokaj is one of the world's greatest noble rot regions." Quick Reference: Tokaj at a Glance Region: Tokaj, northeastern Hungary, foothills of the Carpathian Mountains Key rivers: Bodrog and Tisza Growing season temperature: 16.5 to 18.5 degrees Celsius Principal grapes: Furmint, Harslevelu, Sarga Muskotaly Harvest categories: Aszu (individually picked rotten berries), Szarazsarbogyos (as they come), and separately picked unaffected bunches Key fungus: Botrytis cinerea, known as noble rot when beneficial Resources Mentioned Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse Coming Up Next Episode 125: Nebbiolo Joanne returns to the Level 2 grape series with a lesson on Nebbiolo, chosen by newsletter readers as the next grape to cover. 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 124 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 123: Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview Host: Joanne Close Episode Length: 12:06 Release Date: August 6th, 2026 Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse 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 is the second preview episode from the Level 3 Prep Membership, which opens on August 10th. Last week covered Riesling and aromatic winemaking. This week Joanne teaches module three, lesson two on Austria, covering winemaking styles across the main grape varieties and walking through the Austrian wine classification system in detail. Austria is one of the topics Level 3 students often find tricky, particularly the DAC system, which sits alongside but separate from the traditional Qualitätswein framework. Joanne breaks it down clearly, explaining what the DAC designation means in practice, how it differs from a generic regional wine, and which key DACs your Level 3 book expects you to know. She also covers the winemaking goals for Gruner Veltliner, Austrian Riesling, the main red varieties, and the sweet wines of Burgenland. The learning check and essay question for this lesson are available in the newsletter. The membership opens August 10th and includes 20 multiple choice questions and a full essay question for every lesson. What You'll Learn in This Episode Winemaking Goals in Austria The key objectives differ by style: Dry whites: protect natural high acidity and primary fruit character in aromatic grapes Red wines: build structure and complexity through oak, particularly for Blaufrankisch Sweet wines: preserve concentrated sugars from botrytis Gruner Veltliner Winemaking Majority made in inert vessels such as stainless steel to protect fruit and retain aromatics Large old oak foudres used by some producers for a gentle oxidative effect, adding texture and roundness rather than oak flavor New oak barriques used for some premium whites to add toast and complexity Malolactic conversion generally avoided to retain the grape's natural high acidity Austrian Riesling Winemaking Similar approach to Gruner Veltliner: inert vessels, cool fermentation Large old oak foudres used for texture without oak flavor MLF avoided Sweeter styles made by stopping fermentation early to retain residual sugar Red Wine Winemaking Zweigelt: soft tannins, approachable young, winemaking focused on preserving fruit Blaufrankisch: oak aging common for top wines to add tannin, structure, and complexity Some producers blend with international varieties including Pinot Noir, Cabernet Sauvignon, and Merlot Best red sites are in the higher, drier, better-drained areas of Burgenland further from the lake Sweet Wine Production Welschriesling is the key grape for Burgenland's sweet wines Burgenland benefits from reliable botrytis every year due to the influence of the Neusiedlersee Grapes reach very high sugar levels; yeast die naturally leaving high residual sugar Fermentation can also be stopped by chilling or adding SO2, then filtering Result is a low-alcohol wine with very high residual sugar Distinctive botrytis flavors include honey, apricot, citrus zest, and dried fruit The Austrian Wine Classification Framework The traditional framework: Qualitätswein: the vast majority of Austrian wine falls into this PDO category Wines below this level are PGA or Landwein, equivalent to IGP in France Qualitätswein can come from a generic region, a DAC region, or a non-DAC region Qualitätswein may also carry a Pradikat designation, mainly for medium-sweet and sweet wines Strohwein and Schilfwein: wines made from grapes dried on straw or reed beds before fermentation The four generic regions: Niederosterreich, Burgenland, Steiermark, and Wien Within each, 40 permitted grape varieties and no single defined style required The DAC System Introduced in 2002 to promote regional typicity Producers within a region must agree on which grapes are permitted and what the defined style will be Only wines conforming to the defined style may use the DAC regional name on the label Non-conforming wines must revert to the generic regional designation Village or single vineyard names may appear on the label within a DAC Key DACs for Level 3: Wachau DAC: premium dry whites from slopes above the Danube, Gruner Veltliner or Riesling permitted Weinviertel DAC: Austria's first DAC, Gruner Veltliner only, two tiers: Klassik: light, fresh, fruity, no oak, cool climate expression Reserve: higher minimum alcohol, oak permitted, lower yields, better sites Neusiedlersee DAC: reds from the lowlands, Zweigelt only Rust-Ausbruch DAC: botrytis-affected sweet wines grown around the city of Rust Leithaberg DAC and Mittelburgenland DAC: premium Blaufrankisch reds from higher ground away from the lake Regions without DAC status: Still permitted to use the regional name on the label without the DAC designation Same flexibility as generic regions: 40 varietals, any style permitted Episode Highlights and Quotes "The goal of the DAC system is to make each region have an identifiable style. You think of a specific region and you expect a specific wine from that region." "Non-conforming wines must be labeled with the generic region instead. Within a DAC, a village or single vineyard name may also appear on the label." "The best reds come from the higher area around Burgenland, further away from the lake, where it is drier with better-drained sites." Quick Reference: Key Austrian DACs for WSET Level 3 DAC Style Permitted Grape(s) Key Notes Wachau DAC Premium dry white Gruner Veltliner or Riesling Slopes above the Danube Weinviertel DAC Dry white Gruner Veltliner only Austria's first DAC. Two tiers: Klassik and Reserve Neusiedlersee DAC Red Zweigelt only Lowland reds Rust-Ausbruch DAC Sweet Botrytis-affected Grown around the city of Rust Leithaberg DAC Premium red Blaufrankisch Higher, drier ground away from lake Mittelburgenland DAC Premium red Blaufrankisch Higher, drier ground away from lake Resources Mentioned Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse Episode 122: Riesling and Aromatic Winemaking (module one, lesson one of the Level 3 Prep Membership) Level 3 Prep Membership: opening August 10th. Subscribe at https://mailchi.mp/6648859973ba/newsletter for the learning check and essay question for this lesson Level 3 Inner Circle cohort (up to 20 people): email joanne@wineeducate.com to be added to the list 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 123 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
_*]:min-w-0 gap-3 [&_>_*:last-child]:mb-0 print:block print:[&_>_*_+_*]:mt-3 font-claude-response"> Episode 122: Riesling & Aromatic Winemaking - | WSET Level 3 Level 3 Prep Preview Host: Joanne Close Episode Length: 14:21 Release Date: July 30th Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse 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 Joanne is back in New Orleans after the summer in France, and August is shaping up to be a busy one. Level 1, Level 2, and Level 3 classes are all starting, and the Level 3 Prep Membership is finally launching on August 10th. This episode is a preview of exactly what that membership looks like, with Joanne teaching module one, lesson one live on the podcast. The topic is Riesling and aromatic winemaking, and it is a genuine Level 3 lesson, not a summary or overview. Joanne covers Riesling's performance across climates and regions at the Level 3 level, including Germany, Alsace, Australia, Austria, Washington State, New Zealand, and the Finger Lakes. She then walks through the full aromatic winemaking process step by step, explaining the logic behind each decision and how it connects to the final style of wine in the glass. In the membership, this lesson comes with a learning check, a learning check answer sheet, 20 multiple choice questions, and an essay question. The learning check and essay question for this lesson are available in Tuesday's newsletter, and the membership opens August 10th. What You'll Learn in This Episode About the Level 3 Prep Membership Module one, lesson one is being shared publicly as a preview of the membership format Each module contains two lessons taught in video format, accompanied by a learning check, learning check answer sheet, 20 multiple choice questions, and an essay question Six modules are active at any time, rotating monthly The membership opens August 10th An evergreen version and a live cohort option for up to 20 people will both be available Riesling at the Level 3 Level Climate and character: Riesling is well suited to cool climates: its hardy trunk withstands cold winters and its late budding helps it avoid early spring frosts Cool climate Riesling produces green fruit and floral notes Warmer or more moderate climates produce citrus, stone fruit, and richer, less delicate character Ripening and acidity: Riesling is mid to late ripening, continuing to accumulate sugars without losing acidity Naturally high acidity makes it well suited to sweeter styles where balance is essential This high acidity also gives Riesling exceptional aging potential Aging potential: One of the longest-lived white grapes Jancis Robinson compares its longevity to Cabernet Sauvignon from Bordeaux With age, develops honey, toast, and petrol-like aromas and flavours Riesling around the world at Level 3: Germany: the primary homeland, made across the full range of sweetness levels, some botrytis influence in premium wines Alsace: mainly dry, some late harvest and botrytis styles Australia (Clare and Eden Valley): typically dry, high acidity, lime aromas Austria: mostly dry or very sweet, with little in between Washington State: dry styles of increasing interest New Zealand and Finger Lakes: fruity, off-dry styles Aromatic Winemaking - Step by Step Key principle: oxygen is the enemy of aromatic grapes. Every step in aromatic winemaking is designed to minimize oxygen contact and preserve primary fruit character. Other key aromatic grape varieties this process applies to: Sauvignon Blanc, Muscat, Gewurztraminer, and Torrontés Protective (anaerobic) winemaking steps: Harvest at night and keep grapes chilled in transit to the winery Use SO2 as an antioxidant and antiseptic throughout the process Fill all winery equipment with carbon dioxide or nitrogen to displace oxygen Pressing: Whole bunches or crushed fruit pressed immediately to minimize skin contact Optional short skin contact (a few hours, at cool temperatures) to add flavor intensity and texture - not to be confused with orange wine production Clarification: The juice must be clarified before fermentation begins Particles can cause off flavors or interrupt fermentation Methods include settling and racking, centrifuge, fining, and filtration Fermentation vessels: Inert vessels are standard: stainless steel or epoxy-lined concrete tanks No oxygen penetration, no flavor contribution from the vessel Some large old oak foudres are used in Alsace and Germany - these are old enough that they impart little oxygen and no oak flavor, only very slight texture development Fermentation temperature: White wines ferment at 12 to 22 degrees Celsius Lower temperatures preserve volatile floral aromas Malolactic conversion: Not used in aromatic winemaking High acidity must be preserved, not softened SO2 is added after fermentation to prevent MLF Lees aging: Generally avoided in aromatic winemaking to preserve fresh fruit character Riesling is an exception and may have a short period on lees for added texture and flavor Maturation and bottling: Wines are stored in airtight inert vessels, kept full or under inert gas No prolonged maturation - these wines go to bottle relatively quickly after fermentation Episode Highlights and Quotes "Oxygen is the enemy, and all the steps we're taking along the way are to avoid oxygen and its effects. It will dampen these aromatics, and we do not want that." "Jancis Robinson compares Riesling to Cabernet Sauvignon in Bordeaux because of its longevity and ability to evolve in the bottle for a long period of time." "If you go to Alsace or some regions in Germany and you see these large oak barrels and you say, that's not an inert vessel - well, you are correct. But they are very large and very old, so they are not letting in really as much oxygen as a newer barrel." Quick Reference: Aromatic Winemaking at a Glance Stage Key Decision Why Harvest Night harvest, chilled transport Protects aromatics from heat and oxidation Pressing Immediate pressing, minimal skin contact Preserves primary fruit character Clarification Settling, fining, filtration Removes particles that cause off flavors Fermentation vessel Stainless steel or inert concrete No oxygen contact, no flavor imparted Fermentation temperature 12 to 22 degrees Celsius Retains volatile floral aromas MLF Avoided Preserves high acidity, avoids buttery flavors Lees aging Generally avoided (Riesling: short contact permitted) Keeps wines fresh and fruit-forward Maturation Inert vessels, bottled quickly Oxygen still not welcome after fermentation Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse Resources Mentioned Wine Educate Podcast episode 101: Riesling at the Level 2 level (recommended prerequisite listening before this lesson) The Level 3 Prep Membership: opening August 10th. Subscribe at https://mailchi.mp/6648859973ba/newsletter for the learning check and essay question corresponding to this lesson Level 3 Inner Circle cohort (up to 20 people): details via the 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 122 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 121: How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics Host: Joanne Close Episode Length: 11:33 Release Date: July 23rd, 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 Level 2 Mock Exam Bundle The traditional method is a core topic at WSET Level 2, and the steps of the process are exactly the kind of detail that shows up in multiple choice questions on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description This is the final episode in the WSET Summer Classics series, and Joanne closes it out with one of her favorite topics: how traditional method sparkling wine is made. It is a process she describes as pure magic, and once you understand how the bubbles get into the bottle and what happens to the wine along the way, it is hard to disagree. Joanne walks through the full traditional method step by step, from the base wine through to the final cork and wire cage. She covers yeast autolysis and lees aging, the riddling process and the invention of the Gyropallette, disgorgement and the frozen lees popsicle, and the dosage that determines whether the finished wine is brut or demi-sec. It is a thorough and entertaining explanation of a production method that shows up at both Level 2 and Level 3. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter. What You'll Learn in This Episode The Two Broad Methods for Making Sparkling Wine Tank method: second fermentation occurs in a sealed tank Bottle fermentation method: second fermentation occurs in a sealed bottle The traditional method falls under the bottle fermentation method The Traditional Method Step by Step The Base Wine: An already-fermented wine, lower in alcohol than usual (around 10 to 11%) because a second fermentation will increase alcohol by approximately 1.5% Can be a blend of different years, grapes, plots of land, and villages Bottling and Second Fermentation: Base wine is bottled in a thick-walled sparkling wine bottle designed to withstand the pressure that builds up Yeast and sugar are added to trigger the second fermentation, then the bottle is sealed with a crown cap CO2 produced during fermentation is trapped in the bottle, creating the bubbles Flavour compounds also develop during this fermentation Lees Aging and Yeast Autolysis: Once the yeast has consumed all the sugar it dies and falls to the side of the bottle as lees (dead yeast cells) The lees undergo yeast autolysis, developing aromas and flavours described in the WSET textbook as biscuit and bread Joanne describes these as pastry shop aromas including lemon tart and apricot danish The longer the wine rests on the lees, the more of these flavours develop Minimum lees aging requirements vary by region: Champagne requires a minimum of 12 months, Crémant a minimum of 9 months In practice, producers often far exceed these minimums Riddling: The process of gradually tilting and rotating the bottle to move the lees down into the neck Traditionally done by hand by cellar workers, one small movement at a time over weeks Now mostly done by a machine called the Gyropallette, which can riddle bottles in a matter of days Hand riddling still occurs but is in the minority Disgorgement: The neck of the bottle is dipped into a freezing solution, causing the lees to freeze When the crown cap is removed, the frozen plug of lees is expelled from the bottle The result is a star bright, clear wine Dosage (Liqueur d'Expédition): A small amount of wine and sugar is added to replace the volume lost during disgorgement The winemaker uses the dosage to determine the sweetness level of the final wine Brut: dry; Demi-Sec: noticeably sweet The bottle is then sealed with a cork and secured with a wire cage to contain the pressure Examples of Traditional Method Sparkling Wines Champagne (France) Crémant (France) Cava (Spain) Sparkling wines from South Africa, California, Australia, and New Zealand Episode Highlights and Quotes "The traditional method is pure magic. How they discovered this and how wines are made in this way is absolutely remarkable to me. It is like fairy dust magic." "The lees laying down at the bottom of the bottle go through this process called yeast autolysis, where they develop rather gorgeous aromas and flavours. Your book describes it as biscuit and bread. My description is if you were walking into the pastry shop." "It took them some time to figure out the thickness level of the glass, and there was lots of drama, lots of explosions in the cellar, lost wine, and lost lives. Really sort of dramatic stuff." Quick Reference: The Traditional Method at a Glance Step What Happens Base wine Low alcohol still wine, often a blend of grapes, years, and plots Bottling Yeast and sugar added, sealed with a crown cap Second fermentation CO2 trapped in bottle creates bubbles; lees form Lees aging Yeast autolysis develops biscuit and pastry aromas Riddling Lees gradually moved into the neck by hand or Gyropallette Disgorgement Neck frozen, crown cap removed, frozen lees expelled Dosage Wine and sugar added to adjust sweetness and fill level Finishing Cork inserted and secured with wire cage Resources Mentioned WSET Summer Classics series newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Coming Up Next The WSET Summer Classics series wraps up with this episode. Stay tuned for what is coming next on the Wine Educate Podcast. 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 121 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 120: Côte Rôtie, Condrieu & Château Grillet - Northern Rhône Part 1 | WSET Study Classics Host: Joanne Close Episode Length: 8:32 Release Date: July 16th, 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 Level 2 Mock Exam Bundle The Northern Rhône and its key appellations appear on the WSET Level 2 syllabus, and understanding the grapes, styles, and wine laws of this region is essential exam preparation. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description This episode is part of the WSET Summer Classics series, revisiting foundational topics that feature prominently across the WSET curriculum. This week Joanne turns to the Northern Rhône, starting at the very top of the region with three appellations that are worth knowing well: Côte Rôtie, Condrieu, and Château Grillet. The Northern Rhône is long, narrow, and steep, with vineyards carved into granite slopes above the Rhône River. It is the northernmost point where Syrah can ripen properly, and it is the ancestral home of Viognier. Joanne covers the geography and climate of the region, the characteristics of both grapes, and the specific rules and history of each appellation, including one of only two monopoles in all of France. This is part one of a two-part series on the Northern Rhône. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter, and episode 81 covers the broader Rhône wine laws for additional context. What You'll Learn in This Episode The Northern Rhône at a Glance Location: approximately 20 miles south of Lyon, running about 45 miles north to south Steep terraced vineyards on the banks of the Rhône River, originally carved out by the Romans Climate: moderate continental, making this the northernmost area where Syrah can ripen reliably Vines in the Northern Rhône predate those of the Southern Rhône Key Grape Varieties Syrah: The only permitted red grape in the Northern Rhône Requires south and southeast facing slopes to ripen in this moderate continental climate Aided by reflected heat and light from the Rhône River Style: deeply colored, medium to high tannins, black fruit, pepper, and sometimes floral notes Viognier: The signature white grape of the Northern Rhône Full bodied, perfumed wines with aromas of blossom, apricot, and stone fruit Naturally low in acidity and high in alcohol, requiring careful timing at harvest Côte Rôtie The name means the roasted slope, a reference to the intense sunshine and heat the slopes receive Established as an appellation in 1940, now approximately 330 hectares under vine Long history of viticulture dating to Roman times, but severely declined after phylloxera The region was in danger of going extinct as growers turned to easier crops such as apricots Guigal is credited with reviving the region's reputation and putting it back on the map Red wines only, made from Syrah Up to 20% Viognier is permitted in the blend, though in practice producers typically use around 5% or less Viognier is co-fermented with the Syrah rather than blended after fermentation Viognier acts as a color stabilizer for Syrah and contributes aromatic complexity Condrieu Dedicated entirely to Viognier, producing white wines only Believed to be the birthplace of the Viognier grape Historically made in a sweeter style in the 17th and 18th centuries; today approximately 95% of production is dry Like Côte Rôtie, the region nearly disappeared in the 1960s and 1970s, falling to just 10 hectares planted Now has approximately 209 hectares under vine following a revival in interest Château Grillet One of only two monopoles in France, meaning the entire appellation is owned by a single producer Only 3.5 hectares in size Owned by the same family for many generations before being purchased in 2011 by the owner of Château Latour White wines only, made from Viognier The vineyard sits within a natural granite amphitheater that protects the vines from cold north winds and aids ripening Episode Highlights and Quotes "Côte Rôtie means the roasted slope, in reference to just how much sunshine these slopes get, and therefore generating heat." "Condrieu got down to only 10 hectares planted, which is wild to me. That's like a vineyard. That's nothing." "Viognier has some special principles in it that allows it to act as a color fixer for Syrah. It actually helps to stabilize the color and also produces a little bit of aromatics for the wine." Quick Reference: Northern Rhône Part 1 at a Glance Appellation Wine Style Grape(s) Size Key Facts Côte Rôtie Red only Syrah, up to 20% Viognier 330 hectares Co-fermentation of Syrah and Viognier permitted. Established 1940. Condrieu White only Viognier 209 hectares Believed birthplace of Viognier. Nearly extinct in the 1970s. Château Grillet White only Viognier 3.5 hectares One of two monopoles in France. Granite amphitheater site. Resources Mentioned Episode 81 of the Wine Educate Podcast: overview of Rhône wine laws Guigal: producer credited with reviving Côte Rôtie WSET Summer Classics newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout 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 120 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 119: The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics Host: Joanne Close Episode Length: 12:58 Release Date: July 9th, 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 Level 2 Mock Exam Bundle Valpolicella and its appellations come up at both WSET Level 2 and Level 3, and the different styles and production methods are a common source of confusion on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your understanding of exactly these kinds of topics before you sit. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description This episode is part of the WSET Summer Classics series, revisiting foundational topics that appear across all levels of WSET study. This week Joanne heads to the Veneto to untangle Valpolicella, one of the most misunderstood wine regions in Italy and one that shows up more heavily on WSET exams than many students expect. Most people have heard of Amarone. Fewer know that Amarone was essentially an accident, or that the wine it grew out of, Recioto della Valpolicella, has been made in this region since Roman times. Joanne walks through each style in order, from the lighter Valpolicella DOC through to the rich and complex Amarone, covering the appassimento drying process, the DOC and DOCG rules for each style, and how the Ripasso method produces what has become known as Baby Amarone. By the end of the episode the different appellations, production methods, and quality designations in Valpolicella should feel much less tangled. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter. What You'll Learn in This Episode The Valpolicella Region Location: northeast Italy, in the Veneto, just outside Verona Valpolicella Classico starts at around 400 meters elevation, coming down from the foothills of the Lessini Mountains The name Valpolicella translates from Latin and Greek as the valley of many cellars Key Grape Varieties Corvina: the star grape, prized for its high acidity which is essential for the sweeter styles Supporting varieties: Corvinone, Rondinella, and Molinara Valpolicella DOC requires a minimum of 45 to 95% Corvina in the blend The Two Categories of Valpolicella Wine Wines made from healthy, non-dried grapes: Valpolicella DOC: light, dry, chillable red wines, formed in 1968 Valpolicella Classico DOC: wines from the historic, higher quality inner zone Wines made using the appassimento method (grapes partially dried after harvest): Recioto della Valpolicella DOCG Amarone della Valpolicella DOCG Valpolicella Ripasso DOC The Appassimento Method Appassimento refers to the method of partially drying healthy grapes after harvest No botrytis involved: this is not like Sauternes Traditionally grapes are laid on straw mats in covered outdoor shelters with open sides to allow air circulation Larger commercial producers use warehouses with industrial fans and dehumidifiers Grapes dry for approximately two to four months until at least December 1st Moisture is lost and sugar, acidity, and flavour are concentrated The appassimento method has been used in this region since Roman times Important distinction: appassimento is the drying method; passito is the wine made from dried grapes Recioto della Valpolicella DOCG The historic sweet wine of the region, predating Amarone Made using the appassimento method with high residual sugar retained Received DOC status in 1968, upgraded to DOCG in 2010 Amarone della Valpolicella DOCG Originally an accident: a batch of Recioto fermented to dryness, creating a dry wine from the same dried grapes The nickname for this event is Recioto Scappata, meaning escaped The name Amarone comes from amaro, referencing the pleasant bitter finish of the wine Produced commercially from the 1950s, rose to international fame in the 1980s DOCG rules: maximum 9g/L residual sugar, minimum 14% alcohol, aged for a minimum of two years, four years for Riserva Received its own DOC in 1990, awarded DOCG in 2009 Valpolicella Ripasso DOC Made by passing already-fermented Valpolicella wine over the leftover skins from Amarone production The skins still contain residual sugar and yeast, triggering a second fermentation The result sits stylistically between Valpolicella and Amarone, earning the nickname Baby Amarone Less expensive to produce than Amarone and often considered good value DOCG rules: must be re-fermented with Amarone or Recioto pomace, minimum alcohol 12.5%, aged for a minimum of one year Episode Highlights and Quotes "If I say Valpolicella, it may not make the bells and whistles go off. But if I say Amarone, I bet you say, oh yes, I know Amarone." "Amarone was a bit of a mistake. The wine that was supposed to be sweet fermented to dryness. And Amarone was born." "Ripasso has gained the nickname Baby Amarone. It is less expensive to make, and they can make a little more of it, so therefore can charge a little less, and it ends up being a bit of a bargain." Quick Reference: Valpolicella Appellations at a Glance Wine Style Method Status Key Rules Valpolicella DOC Light, dry red Fresh grapes DOC 1968 45-95% Corvina Valpolicella Classico DOC Light, dry red Fresh grapes DOC Historic inner zone Recioto della Valpolicella Sweet red Appassimento DOCG 2010 High residual sugar Amarone della Valpolicella Dry, rich red Appassimento DOCG 2009 Max 9g/L RS, min 14% abv, 2 years ageing Valpolicella Ripasso Medium-full dry red Ripasso over Amarone skins DOC Min 12.5% abv, 1 year ageing Resources Mentioned Episode 74 of the Wine Educate Podcast (original Valpolicella episode) WSET Summer Classics series newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout 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 119 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 118: Bordeaux - Left Bank, Right Bank & Bordeaux AOCs | WSET Study Classics Host: Joanne Close Episode Length: 9:16 Release Date: July 2nd 2026 Join the Wine Educate Newsletter Throughout July, we're revisiting some of the most important wine regions and concepts in the WSET curriculum. Each episode is paired with quizzes, study tips, and, where appropriate, essay practice delivered in the Wine Educate newsletter. Subscribe here: https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle Studying for WSET Level 2? Our Level 2 Mock Exam Bundle includes three complete practice exams with 150 multiple-choice questions designed to help you prepare with confidence. It's an excellent way to test your knowledge before exam day. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Bordeaux is one of the world's most influential wine regions and an essential topic for WSET Level 2 students. In this Summer Classics episode, Joanne explains the geography, climate, grape varieties, and appellation system that make Bordeaux unique. You'll learn why Merlot dominates the Right Bank, why Cabernet Sauvignon thrives on the Left Bank, how the region's rivers shape wine styles, and which appellations you should know for your exam. Along the way, Joanne also shares the surprising impact the movie Sideways had on Merlot's reputation and explains why Bordeaux remains one of the most important wine regions to understand. What You'll Learn in This Episode Bordeaux Geography Why Bordeaux has a moderate maritime climate The importance of the Atlantic Ocean The Garonne, Dordogne, and Gironde rivers Understanding the Left Bank, Right Bank, and Entre-deux-Mers Bordeaux's Major Grape Varieties Why Merlot is Bordeaux's most planted grape Why Cabernet Sauvignon performs better on the Left Bank The influence of soil type on grape variety selection Merlot versus Cabernet Sauvignon in blends Bordeaux White Wines Sauvignon Blanc and Sémillon Dry white Bordeaux Sweet white Bordeaux wines Important Bordeaux Appellations Left Bank Médoc Haut-Médoc Margaux Pauillac Graves Pessac-Léognan Right Bank Pomerol Saint-Émilion Regional Appellations Bordeaux AOC Bordeaux Supérieur AOC Bordeaux Wine Law What "Château" legally means on a wine label The 1855 Cru Classé Classification Cru Bourgeois Saint-Émilion Grand Cru Episode Highlights and Quotes "Merlot is the most widely planted grape in Bordeaux." "Gravel does two things. It drains water quickly, and it stores heat, helping Cabernet Sauvignon ripen." "Who needs true crime when you've got the drama of the Bordeaux wine classifications?" Quick Study Guide: Bordeaux Climate Moderate maritime Main Red Grapes Merlot Cabernet Sauvignon Main White Grapes Sauvignon Blanc Sémillon Left Bank Gravel soils Cabernet Sauvignon dominant Right Bank Clay and sandy clay soils Merlot dominant Major Rivers Garonne Dordogne Gironde Key Appellations for WSET Level 2 Bordeaux AOC Bordeaux Supérieur AOC Médoc Haut-Médoc Margaux Pauillac Graves Pessac-Léognan Pomerol Saint-Émilion Resources Mentioned Bordeaux wine region The movie Sideways Château Cheval Blanc WSET Level 2 Mock Exam Bundle https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Coming Up Next Episode 119: Valpolicella, Amarone & Recioto Next week, we'll head to northeastern Italy to explore Valpolicella, including Amarone della Valpolicella, Recioto, Ripasso, and the winemaking techniques that make these wines unique. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favorite podcast platform, including Apple Podcasts, Spotify, and YouTube. If you enjoyed this episode, please leave a review and share it with a fellow wine lover or WSET student. 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 approachable and practical, helping students and wine enthusiasts build confidence one episode at a time. Episode 118 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate
Episode 117: Why You Can't Buy Spanish Wine at a French Supermarket - The Wine Wars of the Languedoc Host: Joanne Close Episode Length: 10:50 Release Date: June 25th 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 Joanne heads into Narbonne to do a grocery run at the local Carrefour and comes back with a story. Two full aisles of wine, almost entirely French, overwhelmingly local, and not a single bottle of Rioja, Barolo, or Albariño in sight. This episode is about why that is, and the surprisingly dramatic history behind it. The Languedoc produces around a third of all wine made in France, and local growers have fought hard to protect that. Joanne traces the story back to 1907, when hundreds of thousands of producers took to the streets of Narbonne and Béziers to protest collapsing prices and rampant fraud. What followed was more than a century of unrest, culminating in the Wine Wars of the 1970s through 1990s and right up to recent protests in 2023 and 2024 that involved stopped tanker trucks, smashed cases, dumped wine on highways, and tractors blocking motorways. It is a genuinely fascinating piece of wine history that also happens to explain a lot about the regional pride you feel when you are here, and why the wine aisle at a French supermarket looks nothing like the one back home. What You'll Learn in This Episode Buying Wine in the South of France What the wine selection actually looks like at a major French supermarket Why over 95% of wines available are French, with around 85% being local Languedoc and Roussillon wines Why Champagne is the one exception and why the Champagne aisle in a French supermarket tends to be exceptional Where to source non-French wines if you need them for a WSET Level 2 class in the region The History of the Wine Wars The 1907 protests in the Narbonne and Béziers area, when hundreds of thousands of growers demonstrated against price collapse and wine fraud How fraudulent labeling, with wines from other regions being sold as Languedoc, undermined local producers The pattern of continued unrest through the 1970s, 1980s, and 1990s, including the targeting of imported wine shipments from Spain The 2023 attack near the Spanish border when growers stopped trucks, smashed cases, and poured wine onto the highway The 2024 tractor protests, when farmers blocked highways and dumped manure outside government offices to demand protection for local wine Why the Languedoc Is Worth Protecting The Languedoc produces approximately one third of all wine made in France The sheer variety and quality available at all price points means there is genuinely no need to import cheaper wine from neighboring countries The local pride that runs through everything from the supermarket shelf to the family vineyard Episode Highlights and Quotes "Languedoc makes about a third of all the wines in France. There's plenty of wine to choose from at all price points, so there's no need to truck in inexpensive Spanish wine that's gonna act as a competitor and potentially put you and your cousin out of business." "When you're mad and you're a farmer, you gotta work with what you got. Well, you've got a tractor." "To see a whole aisle and a half full of Languedoc appellation wines makes me pretty excited. I kind of really love it." Quick Reference: The Wine Wars Timeline Year Event 1907 Mass protests in Narbonne and Béziers over price collapse and wine fraud. Troops sent in. Lives lost. 1970s to 1990s Ongoing Wine Wars. Imported Spanish wine tankers stopped and emptied onto roads. Retailers pressured to support local producers. 2023 Growers near the Spanish border stop trucks, smash cases, and pour wine onto the highway. 2024 Tractor protests block highways. Manure dumped outside government offices. Rotten produce and grape marc left outside supermarkets. Resources Mentioned Carrefour supermarket, Narbonne Cave a Manger, Narbonne (restaurant mentioned in episode 116) Fête de la Musique, the French summer solstice music festival Languedoc, Roussillon, and surrounding appellations Wine and Pilates Retreat (upcoming trip) Spring 2027 trips: https://www.wineeducate.com/trips 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 117 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 116: A Day in the Life on the WSET Level 2 Trip in the South of France Host: Joanne Close Episode Length: 9:15 Release Date: June 18th 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 If you are considering joining a future WSET Level 2 trip, or are studying for your Level 2 exam right now, the Level 2 Mock Exam Bundle is a helpful way to test your knowledge before exam day. It includes practice questions modeled on the real exam format so you can study with confidence. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Still recording from her hideaway cottage at Chateau Camplazens, Joanne takes a break from wine theory this week to give listeners a real look at what it is like to join the WSET Level 2 trip in the south of France. With 13 travelers just arrived and the Languedoc Food and Wine Experience wrapped up the week before, Joanne walks through an actual day on the trip, start to finish. From an early morning walk through the vines, to a classroom session overlooking the vineyards, to a relaxed lunch followed by siesta time during the hottest part of the day, Joanne covers the rhythm of a typical day and why it is built around the Mediterranean climate rather than against it. She also talks about group size, the kinds of conversations that come up during tastings, and where the group heads for dinner in Narbonne. It is part travelogue, part practical preview for anyone considering joining a future trip, and a good sense of what makes studying for WSET Level 2 in the vineyards itself such a different experience than studying from a book at home. What You'll Learn in This Episode The Daily Rhythm of the Level 2 Trip Why the day starts early with a walk through the vines before the heat sets in What topics come up during the vineyard walk, including canopy management, frost risk, and old vine Carignan Why the classroom session happens mid-morning, before temperatures peak Why lunch is kept light and casual, with cheese, charcuterie, and crudité, to allow for siesta time afterward Why siesta time is built into the schedule rather than treated as optional downtime Group Size and Format Why Level 2 trips are kept to a maximum of 14 students Why this group size allows for a lively tasting discussion without feeling crowded How everyone tastes the same bottle together during the session Trip Options The summer trip format, run over five days and based at the family vineyard The spring trip format, run over a slightly longer period with a hotel base in Narbonne How the spring format allows more free time to explore Narbonne itself 2027 summer trip dates to be announced in the coming weeks Evening Plans Why dinner is a proper sit-down, three-course meal in an air-conditioned restaurant in Narbonne A visit to Cave a Manger, a wine shop turned restaurant with a wine cellar guests can browse before dinner Episode Highlights and Quotes "Certain concepts really hit home when you're in the situation." "We keep our trips at 14 people for the Level 2 trip. It's enough people that there are many interesting voices in the tasting discussion, but not too many that things get crowded and people don't feel like they have a chance to speak up." Quick Reference: WSET Level 2 Trip Formats Trip Format Length Base Best For Summer Trip 5 days Family vineyard at Chateau Camplazens A more immersive, vineyard-based experience Spring Trip 7 days Hotel in Narbonne More free time to explore Narbonne itself Resources Mentioned Chateau Camplazens, the family vineyard in the Languedoc Cave a Manger, a wine shop and restaurant in Narbonne Fred, the Syrah grape bunch being followed weekly in the newsletter Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout 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 116 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 115: What Is Terroir? Breaking Down Wine's Most Untranslatable Word Host: Joanne Close Episode Length: 9:37 Release Date: June 11th 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 If terroir and how climate, soil, and site come together to shape a wine's character is the kind of topic that makes you want extra practice before exam day, the Level 2 Mock Exam Bundle is built for exactly that. It includes practice questions modeled on the real WSET Level 2 exam format, helping you test your understanding of these foundational concepts before you sit the real thing. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Joanne is recording this episode from a tiny stone cottage at the top of a mountain in the south of France, and the setting could not be more fitting. This week she tackles terroir, a word every wine student encounters early on but one that resists a single tidy definition. Rather than offering a textbook answer, Joanne breaks the concept down into its parts and walks through how each one shows up in a glass of wine. She covers the building blocks of terroir, including climate, soil composition, topography, aspect, and the human decisions that go into farming a vineyard. She also touches on how France's appellation system is really a reflection of terroir, and how newer wine regions like the United States are still discovering and defining their own. Using her current surroundings in the Languedoc as a live example, Joanne talks through the wind, the limestone soil, the wild herbs of the garrigue, and how all of it ends up reflected in the wines made from this specific patch of land. It is a grounded, personal take on a concept that can otherwise feel abstract. What You'll Learn in This Episode What Terroir Actually Means Why there is no direct English translation for the French word terroir How terroir refers to the combination of factors that create a wine's unique sense of place Why terroir is not one single thing, but many factors working together The Components of Terroir Climate, including rainfall, sunshine, and wind Soil composition, drainage, and color, including how dark soils like the galets of Châteauneuf-du-Pape retain and reflect heat Topography and aspect, including elevation and proximity to rivers or the sea Vine training methods and vine density Grape variety selection and vineyard decisions Terroir and the Appellation System How France's appellation system reflects recognized terroir over centuries How appellations get more specific moving from a broad region down to individual sites, using Burgundy, the Côte d'Or, Pommard, and Volnay as an example How newer wine regions are still in the process of identifying their best sites Terroir Beyond Wine How the concept of terroir also applies to cheese, tea, honey, and single malt scotch New research into soil microbiomes and how they may influence the resulting style of wine Terroir in Practice: La Clape and the Languedoc How wind, including the mistral and tramontane, shapes the vineyards of this region How calcium-rich limestone soil and water reflect in the minerality of local wines How the garrigue, with its wild lavender, rosemary, and herbs, contributes to the aromatic character of wines from this area Episode Highlights and Quotes "Terroir is poetry, and it is a combination of all the parts of a unique part in the world and the wine that it makes." "One big important factor about terroir is that it cannot be replicated. You could try to take the same grape in the same climate, planting it on the same soil, aspect, elevation, all those things, and you may get something similar, but you're not going to get a replication of this specific wine." "If you were doing your WSET studies, you could be nodding your head right now, because those first few chapters of that level three book essentially talk about these components that go into terroir." Quick Reference: The Components of Terroir Component What It Includes Climate Temperature, rainfall, sunshine hours, wind Soil Composition, drainage, color, nutrient content Topography Aspect, elevation, proximity to water Viticulture Vine training, vine density, farming decisions Grape Variety Which grapes are planted and why Resources Mentioned Châteauneuf-du-Pape and its galet stones AOC Burgundy, the Côte d'Or, Pommard, and Volnay as examples of appellation specificity La Clape, the wine region near Joanne's location in the Languedoc WSET Level 3 textbook, early chapters on terroir Level 2 Mock Exam Bundle for practice ahead of the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout 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 115 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 114: Banyuls and Collioure - France's Southernmost Wine Region Host: Joanne Close Episode Length: 12:25 Release Date: June 4th 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 Tucked into the very southern tip of France, just a stone's throw from the Spanish border, Banyuls and Collioure are two of the most dramatically beautiful wine regions in the country. The Pyrenees plunge straight into the Mediterranean here, creating steep terraced vineyards above a brilliant blue sea. In this episode, Joanne explores what makes this corner of French Catalonia so special - the landscape, the history, the anchovies, and the wine. The town of Collioure has been drawing artists for over a century - Matisse, Picasso, and many others were captivated by its light and color. The Hotel des Templiers, where artists once traded paintings for a bed, is a living gallery tucked into a seaside cafe. Joanne shares why this little town is one of her favorite stops on the Languedoc Food and Wine Experience tour, and why visitors always wish they had more time there. Then there is Banyuls itself - one of France's oldest vins doux naturels, a fortified wine made from Grenache that has been shipped from this port town for centuries. Joanne walks through how it is made, how it is aged - including those striking glass demijohns left out in full sun - and why it is one of the rare wines that actually works with chocolate. What You'll Learn in This Episode The Côte Vermeille Where to find it: the southernmost tip of France, bordering Spain in French Catalonia About two hours by car from Barcelona, or two and a half hours by train Dramatic landscape where the Pyrenees meet the Mediterranean Steep terraced vineyards that are spectacular but challenging to farm Collioure the Town A picturesque Catalan fishing village famous for its colorful houses, beach, and restaurants A historic magnet for impressionist artists including Henri Matisse (who visited in 1905) and Picasso Hotel des Templiers - a cafe and hotel lined with thousands of artworks traded by artists for accommodation Home to two major anchovy houses: Maison Roque and Anchois Desclaux Annual anchovy festival held each year on June 6th and 7th The Wine Appellations The region is effectively one vineyard with two appellations Collioure AOC covers the red, rosé, and white still wines Banyuls AOC covers the fortified wines Banyuls Grand Cru requires a minimum of 75% Grenache Noir in the blend Other permitted grapes include Carignan, Mourvèdre, and Syrah The Soils and Climate Dark schist slopes with excellent drainage The dark soil absorbs and radiates heat back up into the vines, encouraging extra ripening A warm Mediterranean climate that historically made fortification a practical solution for wine transport by sea The Three Grenaches Grenache Noir dominates both appellations Grenache Blanc and Grenache Gris are also grown in the region Grenache's ability to ripen fully and produce high sugar levels makes it well suited to the fortification process How Banyuls Is Made A vin doux naturel: fermentation begins, then grape spirit is added to stop it The alcohol rises above the threshold yeast can survive, leaving residual sweetness Similar in process to Port Oxidative Aging Wines are aged in large glass demijohns left out in full sun, or in large oak casks This intentional exposure to heat and oxygen builds an oxidative character in the wine Tasting notes include fig, prune, dried fruit, cocoa, coffee, caramel, walnut, spice, and Mediterranean herbs Older Banyuls can resemble a cross between Tawny Port and Madeira while retaining Grenache character Serving and Pairing Banyuls Serve at 13 to 16 degrees Celsius - slightly above lightly chilled Use a small glass given the higher alcohol content Store in the fridge; bring out and allow to warm slightly in the glass before drinking A natural match for chocolate - one of the rare wines where this pairing genuinely works Suitable as a dessert wine or on its own Most bottles sell for approximately 25 to 50 dollars Episode Highlights and Quotes "To sit in this room surrounded by all these impressionist paintings, knowing that Picasso and Matisse and all these folks used to sit there, drink lots of little glasses and talk about art - can make an art history student like me a little giddy." "I like to call it a tale of three Grenaches - Grenache Blanc, Grenache Gris, and Grenache Noir all grown in this region." "In the wine world, we're always trying to pair chocolate with red wine, and honestly, because red wine is dry and chocolate is sweet, this often doesn't work as well as it should. But when it comes to Banyuls, chocolate is a natural pairing." Quick Reference: Banyuls at a Glance Feature Detail Region Côte Vermeille, Roussillon, southern France Style Fortified sweet wine (vin doux naturel) Primary Grape Grenache Noir Grand Cru Requirement Minimum 75% Grenache Noir Aging Style Oxidative - demijohns or large oak casks Serving Temperature 13-16°C (slightly above lightly chilled) Price Range Approximately $25-$50 per bottle WSET Coverage Not covered at Level 2 or Level 3 Best Pairing Chocolate, dried fruit, after dinner Resources Mentioned Hotel des Templiers, Collioure Maison Roque (anchovy house, Collioure) Anchois Desclaux (anchovy house, Collioure) Collioure Anchovy Festival - held annually June 6th and 7th Banyuls AOC and Banyuls Grand Cru AOC Collioure AOC (red, rosé, and white still wines) Coming Up Next Joanne will be recording from France over the coming weeks as the Languedoc Food and Wine Experience tour gets underway. Follow along with photos and updates via the newsletter 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 114 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Episode 113: True Wine Crime - The Rudy Kurniawan Story Host: Joanne Close Episode Length: 13:53 Release Date: May 28th 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 The fourth installment of the True Wine Crime series tackles one of the most infamous fraud cases in wine history - the story of Rudy Kurniawan, a young Indonesian-born wine obsessive who infiltrated the elite world of Burgundy collecting in the early 2000s and spent years selling meticulously forged bottles to some of the wealthiest collectors in the world. What makes this story so compelling is not just the scale of the fraud - though it was enormous - but the world that made it possible. Fine wine prices were exploding, auction rooms were packed with hedge fund managers and Hollywood elites competing for rare bottles, and trust was built on generosity and shared obsession rather than due diligence. Rudy understood that world better than almost anyone, and he used that understanding to his advantage. Joanne walks through the rise and fall of Dr. Conti, as Rudy became known, from his lavish tasting parties and millions spent at auction to the cracks that started to appear when Burgundy producers noticed bottles that should not exist. She also reflects on what Rudy's story says about the wine world that enabled him - and on the strange postscript that has followed his release and deportation. What You'll Learn in This Episode The World That Made the Fraud Possible How fine wine prices exploded in the late 1990s and 2000s, with bottles from producers like Domaine de la Romanee-Conti going from a few thousand dollars to $20,000, $50,000 and beyond How auction houses like Acker Merrall turned wine buying into a competitive, status-driven spectacle Why wealthy collectors - hedge fund managers, tech entrepreneurs, Hollywood elites - were buying wine as a status symbol as much as a passion Who Rudy Kurniawan Was Rudy's background: born in Jakarta in 1976, from a wealthy Indonesian Chinese family with deep ties to major banking fraud scandals How Rudy came to the US on a student visa, applied for political asylum, was denied, and stayed anyway - meaning the entire fraud took place while he was in the country illegally How he built trust and reputation through lavish wine parties, opening bottles most collectors would never dream of touching, and spending millions at auction each month How the Fraud Worked How Rudy collected empty bottles at the end of tastings, bringing home the labels, capsules and corks of the world's rarest wines How his genuine knowledge of Burgundy and exceptional palate allowed him to create convincing blends to refill those bottles Why the fraud worked for so long - the auction houses were making money, the collectors were getting access to wines they wanted, and nobody was asking hard questions How It Unravelled How Burgundy producers began noticing bottles that were historically impossible - vintages that never existed, magnum formats produced in numbers that didn't add up The moment in 2008 when producer Laurent Ponsot attended an auction in person and immediately identified fraud, forcing the auction house to pull the wines The FBI investigation that followed and the raid on Rudy's California home, which revealed a full-scale counterfeiting operation with thousands of labels, corks, bottles and blending materials The Verdict and the Aftermath Rudy's conviction in 2013 for fraud and counterfeiting, and his 10-year federal prison sentence His release in 2020 and immediate deportation to Indonesia The strange postscript: reports that Rudy is now creating counterfeits again in Indonesia, this time openly and by commission for wealthy clients Episode Highlights and Quotes "He would open multiple bottles like that on a night, inviting the top collectors and wine folks of the day. And he began to get this reputation and earned the nickname Dr. Conti because of his obsession with the DRC wines." "The fraud worked because everybody benefited. The collectors got access to the wines they desperately wanted. The auction houses were making a ton of money. And people weren't questioning this because it was benefiting everyone. Until it wasn't." "I think he clearly thinks of himself as an artist, as a master blender. It's a way to showcase this remarkable palate that he does have. Had this fraud not happened, he might have become a respected collector, a merchant, or a critic. But instead he used all this knowledge to deceive the whole world he clearly loved being a part of. And to me, that's really tragic." Key Facts: The Rudy Kurniawan Case Born in Jakarta, Indonesia, 1976 Arrived in the US on a student visa; political asylum denied; remained in the country illegally throughout the fraud Known in collector circles as "Dr. Conti" for his obsession with Domaine de la Romanee-Conti Spent millions of dollars per month at auction during the height of his activity Arrested by the FBI in 2012 at his home in California Convicted in 2013 of fraud and counterfeiting Sentenced to 10 years in federal prison; served 7 years Released in 2020 and immediately deported to Indonesia Resources Mentioned Sour Grapes - documentary film about the Rudy Kurniawan case, available to stream Domaine de la Romanee-Conti (DRC) - the Burgundy producer most associated with Rudy's fraud Acker Merrall - the auction house at the centre of the fine wine market during this period Laurent Ponsot - the Burgundy producer who attended an auction in person in 2008 and identified fraudulent bottles, forcing their removal 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 113 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
Host: Joanne Close Episode Length: 12:14 Release Date: May 21st 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 the third installment of the True Wine Crime series, Joanne Close digs into one of the most notorious wine fraud scandals in history - the 1985 Austrian wine adulteration scandal, widely known as the antifreeze scandal. While the headline was sensational, the full story is more nuanced, and ultimately more interesting, than it first appears. At the heart of the scandal was a chemical called diethylene glycol (DEG), used in antifreeze but not antifreeze itself, added to wines to mimic the rich body and sweetness of expensive Prädikat-style wines. With high consumer demand for these luxury styles and limited supply, a chemist-turned-consultant named Otto Nadraschi advised producers that a little DEG was a harmless fix. Millions of bottles later, routine lab testing in a German supermarket brought the whole thing crashing down. The fallout was severe - Austrian wine exports collapsed by roughly 90% overnight - but the scandal set the stage for a complete industry overhaul. Austria now operates under some of the tightest wine regulations in Europe and has rebuilt a well-deserved reputation for premium wines. What You'll Learn in This Episode The Chemistry Behind the Fraud What diethylene glycol (DEG) actually is and why it was chosen How DEG mimicked the body and sweetness of late-harvest wines Why simply adding sugar wasn't enough to replicate the desired mouthfeel The Prädikat Wine Market in the 1980s What Prädikat wines are: Auslese, Beerenauslese, Trockenbeerenauslese Why German consumers were driving demand for rich, sweet wine styles The economics of genuine Botrytis production and why it created a supply gap Burgenland's reputation for Welschriesling Beerenauslese How the Fraud Spread The role of chemist and consultant Otto Nadraschi in normalizing the practice Why producers, merchants, and consultants all became implicated How bulk blending and cross-border bottling in Western Germany scaled the fraud The food industry culture of the 1970s and 80s that helped rationalize additive use Detection and Consequences How routine quality control testing in a German supermarket uncovered the scandal in June 1985 The health effects - and the one bottle with potentially lethal DEG levels Prison sentences, fines, and winery closures in both Austria and Germany The 90% collapse in Austrian wine exports and global reputational damage "Glycol" being named word of the year in Western Germany in 1985 Austria's Redemption How the scandal triggered a complete overhaul of Austrian wine law Why Austria now has some of the tightest wine regulations in Europe The country's current reputation for premium wines A Broader Reflection Legal wine additives used globally today that affect body and mouthfeel A prompt to think critically about what is and isn't permitted in modern winemaking Episode Highlights and Quotes "The real punishment got dealt to the reputation of Austrian wines. Wine exports from Austria collapsed overnight - roughly ninety percent were ended." "Small quantities were used. Some believed it was harmless, and the fraud ended up being rationalized as a technical correction - just giving people what they want." "I would just take a little pause and think about what is allowed in modern-day wines still. Food for thought." Key Wine Terms Referenced DEG (Diethylene Glycol) - A chemical compound used in antifreeze that was illegally added to wines for body and sweetness Prädikat wines - The highest quality tier in the German/Austrian classification system, including Auslese, Beerenauslese, and Trockenbeerenauslese Botrytis - Noble rot, a fungal condition that concentrates sugars in grapes to produce genuine late-harvest wines Welschriesling - A white grape variety grown in Burgenland, Austria, used to produce renowned Beerenauslese wines Burgenland - Austrian wine region known for reliably producing Botrytis-affected wines Resources Mentioned Rüster Auslese - the wine in which DEG was first detected during routine lab testing in June 1985 Welschriesling Beerenauslese - the style most associated with the fraud The Simpsons, Season One - a parody episode referencing the glycol scandal wineeducate.com - Wine Educate website for newsletter sign-up and course information 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 112 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
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
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