Wine Educate: Wine Lessons, Travel & WSET Study Prep

1. 137. Australian Wine Regions for WSET Level 2 Students: Part 4 - Margaret River and Australia in the Wine World Today

   November 10, 202610 minSeason 1 · Episode 137Play next

   Episode 137: Australian Wine Regions for WSET Level 2 Students: Part 4 - Margaret River and Australia in the Wine World Today Host: Joanne Close Episode Length: 9:30 Release Date: November 10, 2026 Join the …

   Show notes

   Episode 137: Australian Wine Regions for WSET Level 2 Students: Part 4 - Margaret River and Australia in the Wine World Today

   Host: Joanne Close Episode Length: 9:30 Release Date: November 10, 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 you are working through the Australian regions for WSET Level 2, the Level 2 Mock Exam Bundle gives you exam-style practice questions to check what you know before exam day. It is a simple way to spot the gaps in your knowledge of regions, grapes and wine styles, and to get comfortable with the format of the real exam.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   The Australian series wraps up in Western Australia with Margaret River, a small region with a big reputation. Joanne puts Western Australia in perspective first, including just how far it is from the rest of the country, then pulls together the four places Margaret River appears in the WSET Level 2 book so you have everything in one spot.

   You'll hear how a region known for dairy farming and timber became a quality wine region once scientists identified it as well suited to grape growing, and how the Indian Ocean shapes its climate. Joanne covers the grapes you need to know for Level 2: Chardonnay, Sauvignon Blanc and Semillon blends, Cabernet Sauvignon and Merlot.

   The second half looks at Australia's contribution to wine research, focusing on smoke taint after the Black Summer bushfires of 2019 and 2020. Joanne explains what smoke taint is, why it happens and what winemakers can do to reduce it, then closes with where Australia ranks among the world's top wine producing countries.

   What You'll Learn in This Episode Western Australia in Perspective

   • Western Australia covers about one third of Australia's land mass, with around 3 million people, 2.3 million of them in and around Perth
   • Adelaide to Perth is about 3 hours and 20 minutes by plane, or around 28 hours by car without stops
   • Margaret River is a further three hours' drive from Perth

   Margaret River Wine Region

   • About 5,840 hectares under vine, almost exactly the same size as Chablis
   • Accounts for roughly 2% of Australia's wine grape production
   • Vines were planted in the Swan Valley near Perth from 1829, but Margaret River was known for dairy farming, timber and agriculture
   • Serious planting began in the 1960s and 1970s after scientists recognised the region's potential, with rapid growth between 1967 and 1984

   Margaret River Climate

   • Warm climate moderated by cooling sea breezes from the Indian Ocean
   • Breezes extend the growing season
   • Substantial winter rainfall
   • Conditions that support ripeness and consistently high quality

   Margaret River Grapes and Wine Styles

   • Chardonnay: medium to full bodied, ripe stone fruit such as peach, and tropical fruit such as pineapple
   • Sauvignon Blanc: made as a single varietal or, more commonly, blended with Semillon, with concentrated, herbaceous, grassy aromas and sometimes oak contact
   • Cabernet Sauvignon: well known for quality, sometimes blended with Merlot, with ripe black fruit and subtle oak
   • Merlot: high quality, like the other grapes grown here

   Smoke Taint and Australian Wine Research

   • The Black Summer fires of 2019 and 2020 burned 10 million hectares and affected 18 wine regions
   • About 3% of Australia's national wine grape crush was lost, rejected or downgraded due to fire and smoke
   • Smoke contains volatile phenols, which give smoky, ashy and medicinal characteristics
   • Grapes absorb these compounds, and many of them sit in the grape skins
   • Gentle pressing, reduced skin contact and activated carbon treatments can reduce smoke taint
   • Australian smoke taint research began in 2003 and gained urgency after the Black Summer fires

   Australia's Place in Global Wine Production

   • According to the OIV, Australia ranked fifth among wine producing countries in 2025
   • The top four: Italy, France, Spain and the United States

   Episode Highlights and Quotes

   "It turns out that Margaret River is almost exactly the same size as Chablis. I didn't plan that."

   "This is a really small but mighty region."

   "Although there's no guaranteed cure for smoke taint, research helps protect against risk and helps winemakers make better decisions and reduce their loss."

   Margaret River Quick Reference Topic Key Facts Location Western Australia, about three hours from Perth Size About 5,840 hectares, roughly the size of Chablis Climate Warm, moderated by Indian Ocean breezes, substantial winter rainfall White grapes Chardonnay, Sauvignon Blanc, Semillon Black grapes Cabernet Sauvignon, Merlot Signature blends Sauvignon Blanc with Semillon, Cabernet Sauvignon with Merlot Resources Mentioned

   Regions: Margaret River, Swan Valley, Hunter Valley, Clare Valley

   Wines to try: Hunter Valley Semillon and Clare Valley Riesling

   International Organisation of Vine and Wine (OIV) - 2025 world wine production rankings

   Episode 135: Barossa Valley and Coonawarra

   Episode 136: Adelaide Hills, McLaren Vale, Eden Valley and Clare Valley

   Episodes 86 and 87: Beaujolais Nouveau

   Level 2 Mock Exam Bundle - exam-style practice questions to help you prepare for WSET Level 2. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Coming Up Next

   Episode 138: Gamay for WSET Level 2

   With Thanksgiving coming up, the next two episodes head to Beaujolais, starting with the Gamay grape for Level 2 students and followed by the history and laws of Beaujolais. In December, the show takes a lighter turn with interesting wine regions that should be on your radar, chosen by newsletter readers.

   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 137 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

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2. 136. Australian Wine Regions for WSET Level 2 Students: Part 3 - Adelaide Hills, McLaren Vale, Eden Valley and Clare Valley

   November 3, 20268 minSeason 1 · Episode 136Play next

   Episode 136: Australian Wine Regions for WSET Level 2 Students: Part 3 - Adelaide Hills, McLaren Vale, Eden Valley and Clare Valley Host: Joanne Close Episode Length: 8:26 Release Date: November 3, 2026 Join …

   Show notes

   Episode 136: Australian Wine Regions for WSET Level 2 Students: Part 3 - Adelaide Hills, McLaren Vale, Eden Valley and Clare Valley

   Host: Joanne Close Episode Length: 8:26 Release Date: November 3, 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 you are studying the Australian regions for WSET Level 2, the Level 2 Mock Exam Bundle gives you exam-style practice questions so you can test what you know before exam day. It is a simple way to find the gaps in your knowledge of regions, grapes and wine styles, and to get comfortable with the format of the real exam.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   The Australian series continues with four regions that sit around the city of Adelaide in South Australia. Joanne starts with some context on Adelaide itself and the Mount Lofty Ranges, which run just outside the city and bring the elevation that shapes so many of the wines made nearby.

   From there she covers Adelaide Hills for Sauvignon Blanc and Chardonnay, McLaren Vale for old vine Grenache, and the two Riesling regions of Eden Valley and Clare Valley. Along the way you will hear where some of these names came from, including why McLaren Vale is a "vale" and not a valley, and the story of a carved tree that gave Eden Valley its name.

   Each region is put into perspective by comparing its vineyard area to Chablis, and Joanne walks through the typical wine styles you need to know for WSET Level 2. This is a quick, focused episode that is well suited to Level 2 revision.

   What You'll Learn in This Episode Adelaide and the Mount Lofty Ranges

   • Adelaide is the capital of South Australia, on the coast at Gulf St Vincent, with a population of about 1.5 million
   • The Mount Lofty Ranges run north to south around the city, about 15 kilometres from the centre, reaching around 727 metres
   • Why this elevation matters for the surrounding wine regions

   Adelaide Hills Sauvignon Blanc and Chardonnay

   • The closest region to Adelaide, about 20 to 45 minutes by car
   • Around 3,900 hectares of vineyard, roughly two-thirds the size of Chablis
   • Sauvignon Blanc: high acidity, citrus through to tropical fruit, often fermented cool in inert vessels
   • Chardonnay: medium to high acidity, peach, sometimes pineapple and banana, with oak maturation sometimes used for complexity

   McLaren Vale Grenache

   • About 40 kilometres south of Adelaide, around 7,500 hectares, roughly 1.3 times the planted area of Chablis
   • Why it is called a "vale" instead of a valley
   • Warm Mediterranean-type climate moderated by sea breezes
   • Old vine Grenache with ripe red fruit, spice, high potential alcohol and medium tannins, sometimes blended with Shiraz and Mourvèdre

   Eden Valley Riesling

   • Neighbour of the Barossa Valley, sharing the Barossa wine zone
   • In the foothills of the Mount Lofty Ranges, from around 200 to 630 metres
   • How altitude helps Riesling keep its acidity
   • The carved tree behind the Eden Valley name

   Clare Valley Riesling

   • About two hours from Adelaide, further north and west than Eden Valley
   • Around 5,000 hectares, a little smaller than Chablis
   • Named by Edward Burton Gleeson in 1840 after his ancestral home of County Clare in Ireland

   The Australian Riesling Style

   • Typically dry with high acidity, unlike German Riesling which can range from dry to sweet
   • Lime, citrus, peach and floral notes in youth
   • Petrol, honey and toast with bottle age
   • Cool fermentation in inert vessels to preserve fruit character

   Episode Highlights and Quotes

   "Vale is the old English word meaning valley, and it just stuck."

   "In my mind as a Level 2 student, I would lump Clare Valley and Eden Valley together. I call them the sister valleys."

   "All these amazing wine regions are just right there."

   Quick Reference: Wine Regions Around Adelaide Region Key Grape Size Notes Adelaide Hills Sauvignon Blanc, Chardonnay About 3,900 ha Elevation, 20 to 45 minutes from Adelaide McLaren Vale Grenache About 7,500 ha Warm Mediterranean climate, sea breezes Eden Valley Riesling Not given 200 to 630 m, Barossa zone Clare Valley Riesling About 5,000 ha About two hours north of Adelaide Resources Mentioned

   Regions: Adelaide Hills, McLaren Vale, Eden Valley, Clare Valley, Barossa Valley, Coonawarra, Margaret River

   Adelaide Fringe - the largest arts festival in the Southern Hemisphere, held in February and March

   Episode 135: Barossa Valley and Coonawarra - the previous episode in the Australian series

   Level 3 Prep Program - six Zoom sessions with assigned study groups and essay question workshops for students starting WSET Level 3 in 2027. Email Joanne with questions at [email protected]

   Level 2 Mock Exam Bundle - exam-style practice questions to help you prepare for WSET Level 2. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Coming Up Next

   Episode 137: Margaret River and Modern Australian Wine

   The Australian series wraps up in Western Australia with Margaret River, and a look at why Australian researchers are at the forefront of so much interesting work in modern wine.

   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 136 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

3. 135. Australian Wine Regions for WSET Level 2 Students: Part 2 - Barossa Valley and Coonawarra

   October 27, 202610 minSeason 1 · Episode 135Play next

   Episode 135: Australian Wine Regions for WSET Level 2 Students: Part 2 - Barossa Valley and Coonawarra Host: Joanne Close Episode Length: 9 minutes 45 seconds Release Date: October 27, 2026 Join the Wine …

   Show notes

   Episode 135: Australian Wine Regions for WSET Level 2 Students: Part 2 - Barossa Valley and Coonawarra

   Host: Joanne Close Episode Length: 9 minutes 45 seconds Release Date: October 27, 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 you are preparing for your WSET Level 2 exam, the Level 2 Mock Exam Bundle gives you realistic practice questions that mirror the format of the real test, so you can find your weak spots before exam day. Regions like Australia show up throughout the Level 2 book, and practising with exam-style questions is one of the best ways to push your result from merit to distinction.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   Australia is the driest inhabited continent on Earth, so it is easy to picture its wine coming from somewhere hot and dusty. In this episode, Joanne explains why that picture misses the mark. The country's most celebrated wine regions sit along the coast, at higher elevations, or both, and that is what makes quality wine possible.

   Joanne starts with the huge South Eastern Australia GI, home to regions like Riverland and Riverina and much of the inexpensive Shiraz and Chardonnay you see on supermarket shelves, including the famous "critter wines." She then contrasts that with Penfolds Grange, one of the world's most collectible Shiraz blends, and travels to the Barossa Valley to explore its warm climate, old vines, Shiraz, Grenache and GSM blends.

   The episode finishes in Coonawarra, the Cabernet Sauvignon heartland of South Australia. You will learn how its moderate maritime climate and famous terra rossa soil over limestone create Cabernet with black currant, mint and real ageing potential, and why the region is often compared to Bordeaux.

   What You'll Learn in This Episode Australia's Climate and Wine Geography

   • Why Australia's best wine regions are found along the coast or at elevation
   • The five states that account for the principal wine producing regions
   • How Australian wine law uses Geographical Indications (GIs)

   South Eastern Australia GI and Volume Wine

   • Why this vast GI is behind many familiar supermarket wines
   • Australia exports more than half its production, 613 million litres in 2025
   • Riverland alone covers 22,000 hectares, about four times the size of Chablis
   • Shiraz and Chardonnay dominate, and the story behind the critter wine labels of the 2000s

   Barossa Valley Shiraz and GSM Blends

   • Warm climate, dry summers, around 35 degrees latitude and 11,600 hectares under vine
   • Old vines dating back to the 19th century, with Shiraz making up half of plantings
   • The key Barossa Shiraz style: full body, high ripe tannins, cooked blackberry and black cherry, black pepper, vanilla and coffee from oak
   • Grenache, Mataro (Mourvèdre) and the GSM blends shared with the Southern Rhône
   • Semillon in both lighter and full-bodied, oak-matured styles
   • Penfolds Grange as the benchmark premium Shiraz blend

   Coonawarra Cabernet Sauvignon

   • Location in the Limestone Coast zone, around 37.3 degrees latitude
   • Moderate climate with cooling maritime influence, and the Bordeaux comparison
   • Terra rossa, the iron-rich red clay loam sitting over limestone
   • Why good drainage matters for Cabernet Sauvignon
   • The Coonawarra Cabernet style: black currant, herbal mint, smoke and coffee from oak, with ageing potential
   • Shiraz and Merlot also grown in the region

   Episode Highlights and Quotes

   "Australia's most celebrated wine regions are all located either along the coast or have higher elevations or benefit from both."

   "Remember our Cabernet Sauvignon is very picky, and it doesn't like to get its roots wet. It likes good drainage."

   "If you master an area like Australia or South Africa or Chile or Argentina, areas that are maybe not on our radar all the time, they will definitely be on the test."

   A Note on Coonawarra's Terra Rossa Measurements

   In this episode, Joanne describes the Coonawarra terra rossa strip as approximately 27 kilometres long and 2 kilometres wide. That figure comes from Coonawarra Vignerons, the region's own winemaker association, and it is a credible source. You can read their description at https://coonawarra.org/our-landscape/

   However, the WSET Level 3 textbook gives different measurements: 15 kilometres long and 1.5 kilometres wide. If you are studying for a WSET exam, always go with the figures in your WSET textbook. Exam questions are written from the course materials, so that is the answer the examiners will be looking for.

   Barossa Valley vs Coonawarra Quick Reference Barossa Valley Coonawarra Latitude Around 35 degrees Around 37.3 degrees Hectares under vine About 11,600 About 5,800 Climate Warm, dry summers Moderate, maritime influence Key grape Shiraz Cabernet Sauvignon Other grapes Grenache, Mataro, Semillon Shiraz, Merlot Key feature Old vines from the 19th century Terra rossa over limestone Typical style Full body, ripe tannins, cooked black fruit, pepper, oak Black currant, mint, smoke, coffee, ageing potential Resources Mentioned

   Penfolds Grange - premium Barossa Shiraz blend

   Yellow Tail - an example of South Eastern Australia volume wine

   WSET Level 2 textbook

   Coonawarra Vignerons, source for the terra rossa measurements: https://coonawarra.org/our-landscape/

   Level 2 Mock Exam Bundle - exam-style practice questions to help you prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Coming Up Next

   Episode 136: Australian Wine Regions for WSET Level 2 Students: Part 3 - Eden Valley, Clare Valley, Adelaide Hills and McLaren Vale

   Joanne continues the Australia series with the regions best known for white wines, plus McLaren Vale and its Grenache.

   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 135 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

4. 134. Australian Wine Regions for WSET Level 2 Students: Part 1 - Hunter Valley, Yarra Valley, Mornington Peninsula

   October 20, 202611 minSeason 1 · Episode 134Play next

   134. Australian Wine Regions for WSET Level 2 Students: Part 1 - Hunter Valley, Yarra Valley, Mornington Peninsula Host: Joanne Close Episode Length: 10:32 Release Date: October 20, 2026 Join the Wine Educate …

   Show notes

   134. Australian Wine Regions for WSET Level 2 Students: Part 1 - Hunter Valley, Yarra Valley, Mornington Peninsula

   Host: Joanne Close Episode Length: 10:32 Release Date: October 20, 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 you are preparing for your WSET Level 2 exam, the Mock Exam Bundle lets you practise with exam-style questions that cover the regions, grapes and wine styles you need to know, including Australia. Working through timed mock exams shows you where the gaps are before exam day, so you can focus your study where it counts.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   Australia doesn't get its own chapter in the WSET Level 2 book. Its regions are scattered across the grape chapters, which makes the country hard to piece together. This is the first of three episodes that put modern Australian wine in one place, starting with Hunter Valley in New South Wales and two cool-climate regions near Melbourne, Yarra Valley and Mornington Peninsula.

   Joanne explains why Hunter Valley Semillon works in a warm, humid climate, and why it can taste like it was oak aged after ten years in bottle even though it never touched a barrel. She also contrasts Hunter Valley Shiraz with the fuller Barossa style.

   Then she heads south toward Melbourne, where five degrees of latitude makes a big difference. She covers how elevation cools the Yarra Valley and how the sea cools the Mornington Peninsula, and why both regions are known for Pinot Noir and cool climate Chardonnay.

   What You'll Learn in This Episode Hunter Valley, New South Wales

   • Why the Hunter Valley is called Sydney's backyard, about two hours north of the city, with a strong wine tourism scene
   • How big it is: about 2,600 hectares under vine, less than half the size of Chablis
   • How it escaped phylloxera, so some old vines still grow on their original rootstocks
   • James Busby's role in bringing vines from France
   • The two key grapes, Semillon and Shiraz

   Hunter Valley Semillon

   • Why thin-skinned Semillon faces fungal disease risk in a warm, humid climate with harvest rain
   • How early harvesting avoids that problem and gives light body, high acidity and 10 to 11.5% alcohol
   • How it changes with age: subtle lemon and citrus when young, then toast, honey and nut after 10 or more years in bottle, with no oak
   • Why it's so hard to find outside Australia, since most premium production is drunk at home

   Hunter Valley Shiraz vs Barossa Shiraz

   • Hunter Valley Shiraz: medium body, red and dark fruit, savoury flavours with age
   • Barossa Shiraz: a fuller-bodied style

   The Latitude Shift From Sydney to Melbourne

   • Hunter Valley sits at about 33 degrees south, and Yarra and Mornington Peninsula at about 38 degrees
   • Five degrees is about 345 miles, roughly the distance from Naples to Verona

   Yarra Valley, Victoria

   • About an hour east of Melbourne, with around 2,800 hectares planted
   • Elevation up to about 400 metres as the main cooling influence
   • Its history: commercial wine production stopped by 1921, most vineyards were pasture by 1937, and the region revived with post-war European migration
   • Key grapes: Pinot Noir and cool climate Chardonnay

   Mornington Peninsula, Victoria

   • About an hour and a half south of Melbourne, just under 1,000 hectares, about one-sixth the size of Chablis
   • No vineyard more than 7 kilometres from the sea, with maritime breezes moderating summer temperatures
   • How the modern industry took off in the 1970s with Melbourne's demand for premium dry table wines
   • Key grapes: Pinot Noir, Chardonnay and Pinot Gris

   Episode Highlights and Quotes

   "But then something magical happens in the bottle."

   "This is Sydney's backyard."

   "Drink all the good stuff. That's fine."

   Quick Reference: Hunter Valley, Yarra Valley and Mornington Peninsula Hunter Valley Yarra Valley Mornington Peninsula Nearest city Sydney, about 2 hours north Melbourne, about 1 hour east Melbourne, about 1.5 hours south Latitude About 33 degrees About 38 degrees About 38 degrees Size About 2,600 ha About 2,800 ha Just under 1,000 ha Climate Warm and humid, harvest rain Cool, from elevation (up to about 400 m) Cool, maritime Key grapes Semillon, Shiraz Pinot Noir, Chardonnay Pinot Noir, Chardonnay, Pinot Gris

   Size benchmark: Chablis has a little under 6,000 hectares planted.

   Resources Mentioned

   WSET Level 2 Award in Wines textbook

   Wine Educate Podcast episodes on Australian wine history

   Hunter Valley Semillon

   Level 2 Mock Exam Bundle - exam-style practice for WSET Level 2 students: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Wine Educate newsletter (this week's quiz answer: Alsace, the French region with a legally regulated use of Vieilles Vignes): https://mailchi.mp/6648859973ba/newsletter

   Coming Up Next

   135. Australian Wine Regions for WSET Level 2 Students: Part 2 - Barossa Valley, Clare and Eden Valleys, Adelaide Hills, Coonawarra

   The Australia series continues in South Australia, where Joanne covers Barossa Shiraz and the regions around it.

   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 134 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

5. 133. Syrah/Shiraz Grape Guide - Same Grape, Different Names: Styles, Regions and Winemaking for WSET Level 2

   October 13, 202611 minSeason 1 · Episode 133Play next

   Episode 133: Syrah/Shiraz Grape Guide - Same Grape, Different Names: Styles, Regions and Winemaking for WSET Level 2 Host: Joanne Close Episode Length: 10:33 Release Date: October 13, 2026 Join the Wine Educate …

   Show notes

   Episode 133: Syrah/Shiraz Grape Guide - Same Grape, Different Names: Styles, Regions and Winemaking for WSET Level 2

   Host: Joanne Close Episode Length: 10:33 Release Date: October 13, 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

   Syrah and Shiraz show up all over the WSET Level 2 exam, from Barossa Valley and Hunter Valley to the Northern Rhône and the blends of Southern France. The Level 2 Mock Exam Bundle gives you realistic practice questions in the same format as the real exam, so you can find your weak spots before exam day and walk in feeling prepared.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Related Episodes

   This episode touches on the Rhône, the Languedoc and the earlier Australian history episodes. If you want to go deeper, these pair well with it:

   • Episode 78 - The Languedoc
   • Episode 81 - The Rhône Wine Laws
   • Episode 82 - The Northern Rhône, Part 1: Côte-Rôtie, Condrieu & Château Grillet
   • Episode 83 - The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas
   • Episode 84 - The Southern Rhône
   • Episode 85 - Exploring Five Key Southern Rhône Crus: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, and Tavel
   • Episode 131 - Australian Wine History: The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations
   • Episode 132 - Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

   Episode Description

   The Australian wine series has reached the grape at its center. This episode is a full grape guide to Syrah/Shiraz, and it starts with a question students ask all the time: why does Australia call it Shiraz when most of the world calls it Syrah? Joanne explains the old theory that the grape came from the city of Shiraz in Persia, how that theory was circulating when James Busby collected his vines in 1831, and why Shiraz became the name that stuck in Australia. She then covers what DNA testing in 1998 revealed about where Syrah actually comes from.

   From there, Joanne covers the WSET Level 2 essentials: grape characteristics, how moderate and warm climates change the style in the glass, and what oak and bottle age add. She covers the three Australian regions you need to know for Level 2 (Barossa Valley, Hunter Valley and South Eastern Australia) and then heads back to France for the Northern Rhône, the Languedoc's shift from bulk wine to quality, and the role Syrah plays in Southern French blends, including at her family's vineyard, Château Camplazens.

   What You'll Learn in This Episode Why Australia Calls It Shiraz

   • The theory that Syrah originated in the city of Shiraz in Persia, modern-day Iran
   • James Busby's 1831 vine-collecting expedition and Syrah's arrival in Australia in 1832
   • The early names and spellings, including Hermitage, a nod to the Northern Rhône vines Busby collected
   • Why Shiraz became Australia's preferred name

   What DNA Revealed

   • Parentage established in 1998 through DNA fingerprinting
   • Syrah's parents: Mondeuse Blanche, a white grape, and Dureza, a black grape
   • Syrah is French, originating in southeastern France, not Persia

   Grape Characteristics (WSET Level 2)

   • Small berries with thick skins, producing deeply colored wines
   • Medium to high tannins and acidity
   • Blackberry, black cherry and distinctive black pepper

   Climate and Style

   • Syrah prefers warm to moderate climates and does not do well in cool climates
   • Moderate climates (Northern Rhône, cooler sites in Victoria): medium body, fresh black fruit, more pronounced pepper
   • Warm climates (Barossa Valley, Languedoc, Napa Valley): full body, cooked or stewed black fruit, licorice, higher alcohol, riper tannins

   Winemaking and Maturation

   • Oak aging is common and helps soften tannins
   • Oak adds smoke, spice, vanilla and coffee
   • With bottle age: dried fruit, leather, meat and earth

   Australia's Key Shiraz Regions

   • Barossa Valley, South Australia: warm climate, historic old vines, full-bodied wines with high alcohol and ripe tannins
   • Hunter Valley, New South Wales: warm, but moderated by cloud cover and sea breezes, giving medium-bodied wines that develop earth and meat with age
   • South Eastern Australia GI: the warm inland regions of Riverland, Riverina and Murray Darling, home to large-volume, inexpensive Shiraz
   • Shiraz is Australia's most widely planted grape and made up 23% of the national crush in 2025

   Syrah in France

   • Northern Rhône: 100% Syrah, with Viognier co-fermentation permitted in Côte-Rôtie
   • Côte-Rôtie's steep slopes and why everything there is done by hand
   • Hermitage, a single hillside making concentrated wines, and Crozes-Hermitage, the surrounding land making a generally lighter style
   • How the Languedoc moved from high-yield Carignan, Aramon and Cinsault to quality plantings including Syrah in the 1980s and 90s
   • Syrah as a blending partner for Grenache, adding body, structure and color
   • Minervois AOC blends and varietal Syrah under the IGP

   Beyond France and Australia

   • Syrah and Petite Sirah are not the same grape
   • Australia's sparkling Shiraz

   Episode Highlights and Quotes

   "Shiraz was the name that gained popularity, and so that is why the grape is called Shiraz today."

   "So Syrah does not have its origins in Persia. It is French."

   "You can see just how steep these slopes are. You have to do all this work by hand. There's no way you're getting a tractor up and down those slopes."

   Syrah/Shiraz Quick Reference

   Grape: Black grape, small berries, thick skins, deep color

   Structure: Medium to high tannins, medium to high acidity

   Primary flavors: Blackberry, black cherry, black pepper

   Parents: Mondeuse Blanche (white) x Dureza (black), confirmed by DNA in 1998

   Moderate climate style: Medium body, fresh black fruit, pepper (Northern Rhône, cooler sites in Victoria)

   Warm climate style: Full body, cooked black fruit, licorice, higher alcohol, riper tannins (Barossa Valley, Languedoc, Napa Valley)

   Oak: Smoke, spice, vanilla, coffee

   Bottle age: Dried fruit, leather, meat, earth

   Australian regions for Level 2: Barossa Valley, Hunter Valley, South Eastern Australia GI

   French regions for Level 2: Côte-Rôtie, Hermitage, Crozes-Hermitage, Southern Rhône blends, Minervois AOC, Pays d'Oc IGP

   Resources Mentioned

   • James Busby and his 1831 European vine-collecting expedition
   • Château Camplazens, Joanne's family vineyard in the Languedoc, where Syrah is the most widely planted grape: https://www.camplazens.com/
   • Level 1 and Level 2 quizzes, Level 3 essay questions and wine tips are available on a weekly basis through the Wine Educate newsletter. Make sure you're subscribed so you don't miss a quiz: https://mailchi.mp/6648859973ba/newsletter
   • WSET Level 3 Prep, including an upcoming Shiraz module for Level 3 students: https://joanne-close.mykajabi.com/level-3-prep-landing-page-1
   • Previous Wine Educate episodes on the Rhône, the Languedoc and Australian wine history (see Related Episodes above)
   • Level 2 Mock Exam Bundle - realistic practice questions to prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Coming Up Next

   Joanne wraps up the Australian series with a look at modern Australia and what the Australian wine industry looks like today.

   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 133 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

6. 132. Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

   October 6, 202610 minSeason 1 · Episode 132Play next

   Episode 132: Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines Host: Joanne Close Episode Length: [Insert Duration] Release Date: October 6, 2026 Join the Wine Educate …

   Show notes

   Episode 132: Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

   Host: Joanne Close Episode Length: [Insert Duration] Release Date: October 6, 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

   Barossa Shiraz and Eden and Clare Valley Riesling are classic Australian wines that come up on the WSET Level 2 exam. The Level 2 Mock Exam Bundle gives you realistic practice questions in the same format as the real exam, so you can find your weak spots before exam day and walk in feeling prepared.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   In part two of the Australian wine history series, Joanne follows the vines as they spread out from New South Wales. Australia is roughly the size of the United States, so this part of the story reads more like a migration map: wherever people settled, vines went with them.

   In Victoria, the 1851 gold rush grew the population sixfold in a decade and created something every wine industry needs, which is customers. In South Australia, a free settler colony attracted farmers, tradespeople and families, including German settlers who brought their viticultural knowledge and their vines. That is why Riesling grows in the Eden and Clare Valleys today. Joanne also tells the story of how the Barossa got its name, typo and all.

   Then phylloxera arrives. Joanne explains what this tiny insect does to vine roots, why Victoria's wine industry slumped when it hit, and how South Australia's early vine protection laws kept the insect out completely. The result is that a country we've long called "New World" still has 19th century vines in the ground. These vines are now protected by the Barossa Old Vine Charter, and many of them are planted to Shiraz.

   What You'll Learn in This Episode How Vines Spread Across Australia

   • Why the distances between Australian wine regions matter, from Sydney to Melbourne to Adelaide
   • How the spread of vines followed patterns of settlement and immigration

   Victoria and the Gold Rush

   • Victoria becoming a separate colony from New South Wales in 1851
   • How the gold rush increased the population sixfold between 1851 and 1861
   • Why consumer demand has such a big influence on the wine industry

   South Australia and the German Settlers

   • Why South Australia was founded in 1836 as a free settler colony rather than a penal colony
   • Vines planted near Adelaide by 1837
   • How German settlers brought their agricultural traditions, viticultural knowledge and grapevines
   • Why Riesling is grown in the Eden and Clare Valleys
   • How the Barossa was named after a battle in Spain, and the spelling mistake that stuck

   Phylloxera in Europe and Australia

   • What phylloxera is and how it damages the roots of Vitis vinifera
   • The identification of phylloxera in 1868 as European vineyards were devastated
   • South Australia's strict vine protection legislation in 1874, passed before phylloxera reached Australia
   • Phylloxera's discovery in Victoria in 1877 and the slump that followed as the gold ran out

   The Barossa Old Vine Charter

   • Why South Australia remains phylloxera free
   • The 2009 Barossa Old Vine Charter and its four categories of old vines
   • Why so many of these ancient vines are Shiraz, the grape James Busby brought from France

   Episode Highlights and Quotes

   "The gold rush doesn't just create miners, it creates towns, wealth, restaurants, hotels, agriculture, and most importantly for wine producers, customers."

   "This, friend, is why we have Riesling in the Eden and Clare Valleys."

   "They survived economic booms and busts. They survived changes in wine fashion, generations of growers, and crucially, they survived phylloxera because it never reached them."

   Australian Wine History Quick Reference

   1836: South Australia established as a free settler colony

   1837: Vines being planted near Adelaide

   1851: Victoria becomes a separate colony, and gold is discovered

   1851 to 1861: Victoria's population increases sixfold

   1860s: European vines begin dying from an unknown cause

   1868: Phylloxera identified as the cause

   1874: South Australia passes strict vine protection legislation

   1877: Phylloxera discovered in Victoria

   2009: Barossa Old Vine Charter created

   Barossa Old Vine Charter Categories

   Old Vine: 35 years or older

   Survivor Vine: 70 years or older

   Centenarian Vine: 100 years or older

   Ancestor Vine: 125 years or older

   Resources Mentioned

   Episode 131: Australian Wine History - The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations

   Barossa Old Vine Charter

   James Busby

   Australian Wine Class at Wine Educate, October 20, at The Independent in New Orleans

   Level 2 Mock Exam Bundle - realistic practice questions to prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Coming Up Next

   Episode 133: Australian Wine History - [Insert Title]

   Joanne turns to the grape at the heart of so many of the Barossa's oldest vines, Shiraz, and the story of how it became Australia's signature variety.

   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.

   Listeners in Australia and Tasmania, Joanne would love to hear from you. Let her know if you live near a wine region and which local wines you love most by emailing [email protected], and she may feature your stories in the newsletter.

   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 132 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

   A few things to check before you publish:

   • Title format: I used the hyphen to match last week. If you decided to switch to the colon, change both titles.
   • Victoria's date: The transcript says Victoria was settled in 1830. Permanent European settlement there is usually dated to 1834 to 1835 (Portland, then Melbourne). I left that date out of the notes so it can't be flagged.
   • Barossa's name: The transcript's "General William Light" is probably "Surveyor-General" (he was Colonel William Light). The battle was the Battle of Barrosa, with two Rs, which is the misspelling story. I kept that section general, but you could add those details if you like.
   • Still needed: the episode length and the Episode 133 title.

   date Oct 6 9:49 I like the title, should I say that this is part two, I do not say the other one is part one

   I'd leave "Part 2" out of the title. Episode 131 doesn't say "Part 1," so adding it here would make the series look inconsistent in podcast apps. The shared "Australian Wine History" name already shows the episodes belong together, and the episode numbers give the order.

   The description already starts with "In part two of the Australian wine history series," and Resources Mentioned links back to Episode 131. Anyone who lands on this episode first will know where to start.

   The only reason to number the parts is if you plan to go back and add "Part 1" to Episode 131 as well. It's a small edit, but it's one more thing to keep up as the series grows, so I'd skip it.

   Here are the updated metadata lines:

   Host: Joanne Close Episode Length: 9:49 Release Date: October 6, 2026

   ok give me the whole thing again so I can cut and paste

   Episode 132: Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

   Host: Joanne Close Episode Length: 9:49 Release Date: October 6, 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

   Barossa Shiraz and Eden and Clare Valley Riesling are classic Australian wines that come up on the WSET Level 2 exam. The Level 2 Mock Exam Bundle gives you realistic practice questions in the same format as the real exam, so you can find your weak spots before exam day and walk in feeling prepared.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   In part two of the Australian wine history series, Joanne follows the vines as they spread out from New South Wales. Australia is roughly the size of the United States, so this part of the story reads more like a migration map: wherever people settled, vines went with them.

   In Victoria, the 1851 gold rush grew the population sixfold in a decade and created something every wine industry needs, which is customers. In South Australia, a free settler colony attracted farmers, tradespeople and families, including German settlers who brought their viticultural knowledge and their vines. That is why Riesling grows in the Eden and Clare Valleys today. Joanne also tells the story of how the Barossa got its name, typo and all.

   Then phylloxera arrives. Joanne explains what this tiny insect does to vine roots, why Victoria's wine industry slumped when it hit, and how South Australia's early vine protection laws kept the insect out completely. The result is that a country we've long called "New World" still has 19th century vines in the ground. These vines are now protected by the Barossa Old Vine Charter, and many of them are planted to Shiraz.

   What You'll Learn in This Episode How Vines Spread Across Australia

   • Why the distances between Australian wine regions matter, from Sydney to Melbourne to Adelaide
   • How the spread of vines followed patterns of settlement and immigration

   Victoria and the Gold Rush

   • Victoria becoming a separate colony from New South Wales in 1851
   • How the gold rush increased the population sixfold between 1851 and 1861
   • Why consumer demand has such a big influence on the wine industry

   South Australia and the German Settlers

   • Why South Australia was founded in 1836 as a free settler colony rather than a penal colony
   • Vines planted near Adelaide by 1837
   • How German settlers brought their agricultural traditions, viticultural knowledge and grapevines
   • Why Riesling is grown in the Eden and Clare Valleys
   • How the Barossa was named after a battle in Spain, and the spelling mistake that stuck

   Phylloxera in Europe and Australia

   • What phylloxera is and how it damages the roots of Vitis vinifera
   • The identification of phylloxera in 1868 as European vineyards were devastated
   • South Australia's strict vine protection legislation in 1874, passed before phylloxera reached Australia
   • Phylloxera's discovery in Victoria in 1877 and the slump that followed as the gold ran out

   The Barossa Old Vine Charter

   • Why South Australia remains phylloxera free
   • The 2009 Barossa Old Vine Charter and its four categories of old vines
   • Why so many of these ancient vines are Shiraz, the grape James Busby brought from France

   Episode Highlights and Quotes

   "The gold rush doesn't just create miners, it creates towns, wealth, restaurants, hotels, agriculture, and most importantly for wine producers, customers."

   "This, friend, is why we have Riesling in the Eden and Clare Valleys."

   "They survived economic booms and busts. They survived changes in wine fashion, generations of growers, and crucially, they survived phylloxera because it never reached them."

   Australian Wine History Quick Reference

   1836: South Australia established as a free settler colony

   1837: Vines being planted near Adelaide

   1851: Victoria becomes a separate colony, and gold is discovered

   1851 to 1861: Victoria's population increases sixfold

   1860s: European vines begin dying from an unknown cause

   1868: Phylloxera identified as the cause

   1874: South Australia passes strict vine protection legislation

   1877: Phylloxera discovered in Victoria

   2009: Barossa Old Vine Charter created

   Barossa Old Vine Charter Categories

   Old Vine: 35 years or older

   Survivor Vine: 70 years or older

   Centenarian Vine: 100 years or older

   Ancestor Vine: 125 years or older

   Resources Mentioned

   Episode 131: Australian Wine History - The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations

   Barossa Old Vine Charter

   James Busby

   Australian Wine Class at Wine Educate, October 20, at The Independent in New Orleans

   Level 2 Mock Exam Bundle - realistic practice questions to prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Coming Up Next

   Episode 133: Australian Wine History - [Insert Title]

   Joanne turns to the grape at the heart of so many of the Barossa's oldest vines, Shiraz, and the story of how it became Australia's signature variety.

   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.

   Listeners in Australia and Tasmania, Joanne would love to hear from you. Let her know if you live near a wine region and which local wines you love most by emailing [email protected], and she may feature your stories in the newsletter.

   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 132 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

7. 131. Australian Wine History: The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations

   September 29, 202610 minSeason 1 · Episode 131Play next

   Episode 131: Australian Wine History: The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations Host: Joanne Close Episode Length: 10:28 Release Date: September 29, 2026 Join …

   Show notes

   Episode 131: Australian Wine History: The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations

   Host: Joanne Close Episode Length: 10:28 Release Date: September 29, 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

   Australia comes up again and again on the WSET Level 2 exam, from Hunter Valley Semillon to Barossa Shiraz. The Level 2 Mock Exam Bundle gives you realistic practice questions in the same format as the real exam, so you can find your weak spots before exam day and walk in feeling prepared.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   This episode kicks off a new series on Australian wine, and Joanne starts at the very beginning. To really understand why Australia grows the grapes it does and makes the styles it makes, you need to know how vines got there in the first place. That story starts in 1788 with the First Fleet, a group of 11 ships carrying convicts, sailors, administrators and their families from England to establish a new settlement.

   Joanne explains why grapevines were packed alongside food crops and livestock, how the fleet collected vines on stops in Rio de Janeiro and the Cape of Good Hope, and why those first plantings around Sydney Cove mostly failed. Then she introduces James Busby, who she calls Australia's first wine nerd. His trip through France and Spain brought back thousands of cuttings, including Semillon and Syrah taken straight from the northern Rhône, and helped turn the Hunter Valley into a serious wine region.

   Along the way, Joanne also looks at why many wine educators are moving away from the terms Old World and New World, and why Australian wine history makes that case so clearly. If you are studying for WSET Level 2 or Level 3, this history gives you a framework that makes Australian regions and grapes much easier to remember.

   What You'll Learn in This Episode Why "Old World" and "New World" Are Being Phased Out

   • How these terms have traditionally been used in wine education
   • Why organizations like the Court of Master Sommeliers have dropped them, citing historical accuracy, cultural bias and blurring stylistic differences
   • How Australia's history challenges the idea of a "new" wine country

   The First Fleet and Australia's First Vines

   • Why England sent convicts to Australia after the American colonies rebelled
   • The 11 ships that left Portsmouth on May 13, 1787, with around 750 convicts plus mariners, administrators and families
   • Why the grapevine was considered essential for building a European-style agricultural society
   • Vines picked up in Brazil and South Africa, likely including Chenin Blanc, Semillon and Muscat varieties
   • The move from Botany Bay to Sydney Cove in Port Jackson, where the first vines were planted

   Early Struggles

   • Around 8,000 vines planted by 1791
   • Why these early efforts largely failed without any viticultural expertise on board

   James Busby: Australia's First Wine Nerd

   • His background in Edinburgh and his family's move to New South Wales
   • Studying wine in France and writing a book about wine at age 24
   • Receiving land in the Hunter Valley and becoming the de facto wine expert
   • His return trip to Europe and the thousands of cuttings he brought back from top vineyard sites in France and Spain
   • Introducing Semillon to the Hunter Valley and Syrah (Shiraz) from the northern Rhône

   Setting Up the Rest of the Series

   • How vines spread from New South Wales into Victoria, South Australia and Tasmania
   • A preview of how phylloxera changed the significance of Australia's vineyards

   Episode Highlights and Quotes

   "Europeans didn't merely wanna survive. They're attempting to establish a European agricultural society."

   "Nobody knew what they were doing. I mean, there was no wine expert on this boat. There was no agricultural expert. They were convicts, administrators, and sailors."

   "What we really need here is a wine nerd to the rescue, and that is exactly who shows up in the form of James Busby."

   Australian Wine History Quick Reference

   1787: 11 ships leave Portsmouth, England on May 13, stopping at Rio de Janeiro and the Cape of Good Hope

   1788: First vines planted at Sydney Cove, Port Jackson

   1791: Around 8,000 vines reportedly planted in the area, most struggling to survive

   1820s: Vines being planted in the Hunter Valley, with James Busby as a key early figure

   Busby's European trip: Thousands of cuttings from France and Spain, including Semillon and northern Rhône Syrah

   Mid 19th century: Vineyards spread into Victoria, South Australia and Tasmania

   Key grapes from this era: Chenin Blanc, Semillon, Muscat, Syrah (Shiraz)

   Resources Mentioned

   James Busby and his early book on wine and viticulture

   Court of Master Sommeliers

   Legend, an importer bringing Australian wines into the New Orleans market

   Australian Wine Class at Wine Educate, October 20, in the shop in New Orleans

   WSET Level 3 Prep Live, second cohort starting in January, for students who want extra help and accountability

   Level 2 Mock Exam Bundle - realistic practice questions to prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Questions for Joanne: [email protected]

   Coming Up Next

   Episode 132: Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

   Joanne follows the vines across Australia to see where they survived and where they didn't, and explains how phylloxera turned some of Australia's vineyards into home to some of the oldest surviving vines on Earth.

   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.

   Listeners in Australia and Tasmania, Joanne would love to hear from you. Send photos, stories and your favourite wines to [email protected] and she may feature them in the newsletter.

   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 131 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

8. 130. Italian White Grapes for WSET Level 2 Students: Cortese, Garganega, Verdicchio, and Fiano

   September 22, 202612 minSeason 1 · Episode 130Play next

   Episode 130: Italian White Grapes for WSET Level 2 Students: Cortese, Garganega, Verdicchio, and Fiano Host: Joanne Close Episode Length: 11:50 Release Date: September 22, 2026 Join the Wine Educate Newsletter …

   Show notes

   Episode 130: Italian White Grapes for WSET Level 2 Students: Cortese, Garganega, Verdicchio, and Fiano

   Host: Joanne Close Episode Length: 11:50 Release Date: September 22, 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

   This episode covers all four white grapes on the WSET Level 2 syllabus, which makes it a great time to test yourself with the Mock Exam Bundle. It includes full practice exams with detailed answer explanations so you can see exactly where you stand before exam day. It is one of the most efficient ways to reinforce the grape by grape details covered in this episode.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   Joanne wraps up the Italian grape series with a road trip through the four white grapes that show up on the WSET Level 2 syllabus, Cortese, Garganega, Verdicchio, and Fiano. Rather than treating them as a list to memorize, she takes listeners on a roughly 675 mile drive across Italy, starting in Gavi in Piedmont and ending in Avellino in Campania, stopping at each grape's home region along the way.

   At each stop, Joanne describes the landscape, the local food, and the style of wine, from the crisp, high acid Cortese of Gavi to the richer, riper Fiano d'Avellino grown at elevation in Campania. Along the way she covers Soave and its volcanic soil, the appassimento method behind Recioto di Soave, the fennel note that shows up in Verdicchio dei Castelli di Jesi, and the lees contact and oak that can shape Fiano.

   This episode closes out the Italian series, and Joanne previews what's coming next, a shift to the Southern Hemisphere with a full series on Australian wine, starting with the history of Australian wine next week.

   What You'll Learn in This Episode

   Cortese (Gavi, Piedmont)

   • Dry, light bodied, high acidity
   • Aromas and flavors of blossom, lemon, apple, and pear
   • Usually fermented in inert vessels to preserve freshness
   • Gavi sits only 19 miles from the Ligurian Coast and was once a key trade route town for salt

   Garganega (Soave, Veneto)

   • Dry, medium bodied, high acidity
   • Aromas and flavors of apple, pear, lemon, and peach
   • Grown on volcanic soil around the medieval town of Soave
   • Soave Classico can develop tertiary notes of honey and almonds
   • Recioto di Soave DOCG is made using the appassimento method, the same drying technique used for Recioto della Valpolicella

   Verdicchio (Verdicchio dei Castelli di Jesi, Marche)

   • Dry, high acidity, medium body
   • Aromas and flavors of apple, pear, and lemon, plus a distinctive fennel note
   • Elevation in the Marche helps preserve acidity despite the warmer latitude
   • Better examples can develop tertiary notes of honey and nuts
   • Pairs beautifully with olive all'ascolana, stuffed and fried green olives

   Fiano (Fiano d'Avellino, Campania)

   • Medium acidity, medium to full bodied
   • Riper aromas and flavors of peach, melon, and mango
   • Grown inland at elevation, around 300 to 600 meters, giving continental and mountain influence
   • Lees contact can add bread and biscuit character, and oak can contribute smoke
   • Better examples develop tertiary honey notes with bottle age
   • Local pairings include chestnuts, hazelnuts, truffles, and caciocavallo cheese

   Episode Highlights and Quotes

   "It's a little place with a surprisingly large wine reputation."

   "It is the most delicious peach in a glass you have ever had."

   "We have elevation here, altitude, which helps preserve acidity and therefore freshness in the styles of wines that are made."

   Quick Reference: The Four Italian White Grapes

   Cortese: Gavi, Piedmont. Light bodied, high acid, blossom and citrus. Garganega: Soave, Veneto. Medium bodied, high acid, apple, pear, and peach, volcanic soil. Verdicchio: Verdicchio dei Castelli di Jesi, Marche. High acid, medium body, apple, pear, lemon, and fennel. Fiano: Fiano d'Avellino, Campania. Medium to full bodied, peach, melon, mango, lees and oak influence.

   Resources Mentioned

   Cortese, Gavi Garganega, Soave, Soave Classico, Recioto di Soave DOCG Verdicchio, Verdicchio dei Castelli di Jesi Fiano, Fiano d'Avellino Level 2 Mock Exam Bundle: full practice exams with detailed answer explanations to help you prepare for your WSET Level 2 exam. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Coming Up Next

   Episode 131: The History of Australian Wine

   Joanne kicks off a new series on Australian wine, starting with a look at how Australian wine history shaped the industry we know today.

   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 130 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

9. 129. Montepulciano Grape Guide: Abruzzo, Cerasuolo & Italy's Underrated Red Grape

   September 15, 202612 minSeason 1 · Episode 129Play next

   129. Montepulciano Grape Guide: Abruzzo, Cerasuolo & Italy's Underrated Red Grape Host: Joanne Close Episode Length: 12:07 Release Date: September 15, 2026 Wine Educate Trips To learn more about our spring and …

   Show notes

   129. Montepulciano Grape Guide: Abruzzo, Cerasuolo & Italy's Underrated Red Grape

   Host: Joanne Close Episode Length: 12:07 Release Date: September 15, 2026

   Wine Educate Trips

   To learn more about our spring and summer trips, see all the details at https://www.wineeducate.com/trips

   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 working toward your WSET Level 2 certification, the Mock Exam Bundle gives you practice exams that mirror the real thing, so you know exactly what to expect on test day. It includes detailed answer explanations to help reinforce tricky concepts like the ones covered in this episode. It is a smart way to check your readiness before you sit the actual exam.

   https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

   Episode Description

   Joanne continues the series on Italian grape varietals with a grape that rarely gets top billing, but deserves more attention: Montepulciano. Before digging into the grape itself, she clears up one of the most common points of confusion in Italian wine, the fact that there is a grape called Montepulciano and also a town called Montepulciano in Tuscany, and the two have nothing to do with each other. Vino Nobile di Montepulciano is made from Sangiovese near the town of that name, while Montepulciano d'Abruzzo is made from the actual Montepulciano grape, grown mainly in the Abruzzo region.

   From there, Joanne walks through why Montepulciano has never reached the household-name status of grapes like Sangiovese or Nebbiolo, despite being planted on roughly 30,000 hectares across Italy. She covers its character (deep color, medium acidity, high tannin, black plum and black cherry fruit), its late-budding and late-ripening nature, and the growing regions where it thrives, with a particular focus on Abruzzo. You'll also hear about the dramatic landscape of Abruzzo, from the Apennine Mountains and Corno Grande's glacier to the Adriatic coastline, and why that geography shapes the wine.

   Joanne also introduces Cerasuolo d'Abruzzo, a deeply colored rosé style not covered in the WSET curriculum but well worth knowing, and highlights two producers, Tiberio and Emidio Pepe, who are proving Montepulciano can be far more serious than its commercial reputation suggests.

   Joanne also shares details on upcoming Wine Educate trips for the spring and summer, along with a live Zoom session where she will answer questions about traveling with her. You can see all the trip details at https://www.wineeducate.com/trips

   What You'll Learn in This Episode

   Clearing Up the Name Confusion

   • Vino Nobile di Montepulciano: a Sangiovese-based wine from the town of Montepulciano in Tuscany, where the grape is locally called Prugnolo Gentile
   • Montepulciano d'Abruzzo: a wine made from the Montepulciano grape, grown in Abruzzo
   • No clear historical link found between the town name and the grape name

   Why Montepulciano Isn't a Household Name

   • Roughly 30,000 hectares planted in Italy, compared to 6,000 to 7,000 hectares of Nebbiolo
   • Considered a workhorse grape rather than a noble grape
   • Valued for high yields, deep color, and approachable wines that don't require years of aging
   • Often used to add color and body in blends

   Grape Characteristics (WSET Level 2)

   • Deeply colored
   • Medium acidity
   • High tannins
   • Black fruit flavors, especially black plum and black cherry
   • Best known for producing Montepulciano d'Abruzzo
   • Mostly simple, fruity, inexpensive wines, though some are aged briefly in oak

   Growing Conditions and Key Regions

   • Late budding, which helps avoid spring frost
   • Late ripening, which requires a long, warm growing season
   • Concentrated mainly in central Italy and parts of the south
   • Key regions: Abruzzo, Marche, Molise, Puglia, Umbria, and Lazio
   • Limited plantings outside Italy, including some in California

   A Closer Look at Abruzzo

   • Located on the Adriatic side of Italy, at the "calf" of the boot, bordered by the Apennine Mountains
   • Home to Corno Grande, the highest peak in the Apennines at just under 10,000 feet, and the southernmost glacier in Europe
   • Cooling influence from both the mountains and the Adriatic Sea
   • Known as the Green Region of Europe, with three national parks covering about 270,000 hectares
   • Strong food culture built around sheep farming, cheese, and lamb
   • About 90 minutes from Rome by car via the A24, despite feeling like a completely different world

   Cerasuolo d'Abruzzo

   • A deeply colored rosé made from Montepulciano, more intense than a pale Provence-style rosé
   • Named for its cherry-like color
   • Versatile with food and easy drinking on its own

   Producers Worth Knowing

   • Tiberio, led by Cristiana Tiberio, whose single-vineyard Colle Volta shows Montepulciano's potential for seriousness and ageability
   • Emidio Pepe, founded in 1964, a longtime champion of indigenous grapes, traditional training, and organic farming in Abruzzo

   Episode Highlights and Quotes

   "It is not considered, as we call them, noble grapes. Montepulciano is more of a workhorse grape."

   "You get the cool air coming down from the mountains, as well as the cool breeze coming in from the moderating influence of the sea."

   "Maybe in 20 years from now when I ask someone to name me some grapes from Italy, Montepulciano will be the first one they say."

   Quick Reference: Montepulciano at a Glance

   Color: Deeply colored Acidity: Medium Tannin: High Flavor profile: Black plum, black cherry Key wine: Montepulciano d'Abruzzo Rosé style: Cerasuolo d'Abruzzo Key regions: Abruzzo, Marche, Molise, Puglia, Umbria, Lazio Hectares planted in Italy: Approximately 30,000 Ripening pattern: Late budding, late ripening

   Resources Mentioned

   Montepulciano d'Abruzzo Vino Nobile di Montepulciano Cerasuolo d'Abruzzo Tiberio winery, Colle Volta Emidio Pepe winery Corno Grande and the Apennine Mountains Level 2 Mock Exam Bundle: practice exams with detailed answer explanations to help you prepare for your WSET Level 2 exam. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Wine Educate Trips: details on upcoming spring and summer trips, plus an upcoming Zoom Q&A session. 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 129 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

10. 128. Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape

    September 8, 20269 minSeason 1 · Episode 128Play next

    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 …

    Show notes

    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 [email protected] 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

11. 127. Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making

    September 3, 202612 minSeason 1 · Episode 127Play next

    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 …

    Show notes

    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

12. 126. Barbera Grape Guide: Tasting Notes, Barbera d'Asti vs d'Alba

    August 27, 202611 minSeason 1 · Episode 126Play next

    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 …

    Show notes

    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

13. 125. Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs

    August 21, 202612 minSeason 1 · Episode 125Play next

    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 …

    Show notes

    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

14. 124. Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview

    August 13, 20269 minSeason 1 · Episode 124Play next

    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 …

    Show notes

    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

15. 123. Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview

    August 6, 202612 minSeason 1 · Episode 123Play next

    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 …

    Show notes

    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 [email protected] 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

16. 122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3

    July 30, 202614 minSeason 1 · Episode 122Play next

    _*]: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 …

    Show notes

    _*]: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

17. 121. How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics

    July 23, 202612 minSeason 1 · Episode 121Play next

    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 …

    Show notes

    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

18. 120. Côte Rôtie, Condrieu & Château Grillet - Northern Rhône Part 1 | WSET Study Classics

    July 16, 20269 minSeason 1 · Episode 120Play next

    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 …

    Show notes

    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

19. 119. The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics

    July 9, 202613 minSeason 1 · Episode 119Play next

    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 …

    Show notes

    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

20. 118. Bordeaux - Left Bank, Right Bank & Bordeaux AOCs | WSET Study Classics

    July 2, 20269 minSeason 1 · Episode 118Play next

    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 …

    Show notes

    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

21. 117. Why You Can't Buy Spanish Wine at a French Supermarket - The Wine Wars of the Languedoc

    June 25, 202611 minSeason 1 · Episode 117Play next

    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 …

    Show notes

    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

22. 116. A Day in the Life on the WSET Level 2 Trip in the South of France

    June 18, 20269 minSeason 1 · Episode 116Play next

    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 …

    Show notes

    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

23. 115. What Is Terroir? Breaking Down Wine's Most Untranslatable Word

    June 12, 202610 minSeason 1 · Episode 115Play next

    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 …

    Show notes

    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

24. 114. Banyuls and Collioure - France's Southernmost Wine Region

    June 4, 202612 minSeason 1 · Episode 114Play next

    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 …

    Show notes

    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

25. 113. True Wine Crime - The Rudy Kurniawan Story

    May 28, 202613 minSeason 1 · Episode 113Play next

    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 …

    Show notes

    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

26. 112. True Wine Crime - The Austrian Antifreeze Scandal

    May 21, 202612 minSeason 1 · Episode 112Play next

    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 …

    Show notes

    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

27. 111. True Wine Crime - The DRC Blackmail Scandal

    May 14, 202611 minSeason 1 · Episode 111Play next

    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 …

    Show notes

    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

28. 110. True Wine Crime - Counterfeit Yellow Tail and the Global Fake Wine Trade

    May 7, 202613 minSeason 1 · Episode 110Play next

    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 …

    Show notes

    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

29. 109. Cork Taint Explained - What Corked Wine Actually Means and How to Identify It

    April 30, 202613 minSeason 1 · Episode 109Play next

    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 …

    Show notes

    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

30. 108. Gewurztraminer - The One Wine You Will Always Identify in a Blind Tasting | WSET Level 2 and Level 3

    April 23, 202611 minSeason 1 · Episode 108Play next

    Host: Joanne Close Episode Length: 10 minutes 53 seconds Release Date: April 23, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at …

    Show notes

    Host: Joanne Close Episode Length: 10 minutes 53 seconds Release Date: April 23, 2025

    Join the Wine Educate Newsletter

    Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

    Level 2 Mock Exam Bundle

    Ready to test yourself under exam conditions? Three full 50-question mock exams modelled on the actual WSET Level 2 Award in Wines exam. Get your results immediately and know exactly where you stand before exam day. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

    Episode Description

    If there is one grape that will wake up your nose and make you feel like a confident taster, it is Gewurztraminer. In this episode Joanne makes the case that Gewurztraminer is probably the most recognisable grape in the world, and explains exactly why that matters for anyone who has ever sat in a tasting and worried that their nose is broken. It is not broken. You just need the right wine in your glass.

    This episode covers Gewurztraminer in genuine depth, going beyond the brief mentions it gets in the Level 2 and Level 3 textbooks to give you the full picture. Joanne walks through the grape's historical origins, its ancient connection to the Traminer family and the Sauvignon lineage, why climate is everything for this variety, and what makes Alsace its undisputed spiritual home. If you have a bottle of Alsatian Gewurztraminer within reach, this is the episode to listen to with a glass in hand.

    The episode also covers where else Gewurztraminer is grown at Level 3, including Germany, New Zealand, Chile, Washington State, and the Finger Lakes, and why some of these cooler climate regions have real potential for the variety going forward.

    What You'll Learn in This Episode Why Gewurztraminer Matters for WSET Students

    • Why Gewurztraminer is considered the world's most recognisable grape and what that means for blind tasting
    • How identifying pronounced aromatic varieties builds tasting confidence at every level
    • Why this grape is covered in detail for both Level 2 and Level 3 despite its brief textbook mention

    Pronunciation, Meaning, and Origins

    • How to pronounce Gewurztraminer correctly
    • What Gewurz means in German and why the umlaut is often dropped in modern labelling
    • The ancient Traminer vine family and its connection to Sauvignon Blanc and Grauer Traminer
    • First recorded references in the Rheingau in 1827 and in Alsace in 1886

    Climate and Vineyard Considerations

    • Why Gewurztraminer needs a cool to moderate climate with a long growing season
    • The danger of low acidity and what happens to the wine in warmer climates
    • Why flabbiness is the enemy and how harvest timing is critical
    • How sugar builds rapidly and why alcohol levels of 14% or above are common

    In the Glass

    • Full body and rich oily texture explained
    • The deep golden colour that comes from the pink-tinged grape skin
    • Key aromas and flavours - lychee, rose, and sweet baking spices
    • The electric, almost pop rock sensation Joanne describes on the palate
    • The vocabulary used to describe Gewurztraminer - pungent, exotic, flamboyant, intensely perfumed

    Gewurztraminer in Alsace

    • Why Alsace is the spiritual home of Gewurztraminer
    • Its status as one of the four noble grape varieties permitted for Grand Cru, Vendanges Tardives, and Selection de Grains Nobles
    • Roughly 18.6% of Alsace plantings, approximately 3,000 hectares
    • Alsace holds around one third of the world's total Gewurztraminer plantings
    • Second only to Riesling in terms of plantings within Alsace

    Where Else Gewurztraminer Grows

    • Germany - approximately 1,000 hectares, its ancestral home
    • New Zealand - around 200 hectares
    • Chile - Bio-Bio and Itata Valleys, small plantings mentioned in the Level 3 textbook
    • Washington State - Columbia Valley and cooler AVAs showing strong potential
    • Finger Lakes - cool climate conditions well suited to aromatic varieties
    • Australia and Alto Adige - small but quality-focused plantings

    Episode Highlights and Quotes

    "If you're still feeling a little despondent about your tasting abilities, go get a Gewurztraminer from Alsace and it will awaken your nose."

    "There is nothing shy about Gewurztraminer. I've had this image in my mind all morning of a gal with purple hair going off to a rave with a bunch of glow sticks."

    "Don't just think it's red wines that can be high in alcohol. You get a glass of Gewurztraminer and it has a good chance of being 14% or higher."

    Gewurztraminer Quick Reference Guide Key Facts

    Colour of skin - pink tinge, resulting in deep golden wines Body - full Acidity - low to medium Alcohol - high, commonly 14% or above Texture - rich and oily Aromatic intensity - pronounced

    Key Aromas and Flavours

    Lychee, rose, sweet baking spices

    Words Commonly Used to Describe Gewurztraminer

    Pungent, exotic, flamboyant, oily, spicy, intensely perfumed

    Key Regions

    Alsace, France - spiritual home, one third of world plantings Germany - ancestral home, approximately 1,000 hectares New Zealand - approximately 200 hectares Chile - Bio-Bio and Itata Valleys Washington State - Columbia Valley and cooler AVAs Finger Lakes, New York Australia and Alto Adige - small, quality-focused plantings

    Classification in Alsace

    Permitted for Alsace AOC, Alsace Grand Cru AOC, Vendanges Tardives, and Selection de Grains Nobles

    Resources Mentioned

    Level 2 Mock Exam Bundle - three full 50-question practice exams modelled on the actual WSET Level 2 Award in Wines exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

    Gewurztraminer Level 2 quiz and Level 3 essay question available in the newsletter at https://mailchi.mp/6648859973ba/newsletter

    Episode 107: Alsace - Grapes, Climate and Classification

    Connect with Wine Educate

    Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

    Website: https://www.wineeducate.com

    YouTube: https://www.youtube.com/@wineeducate

    Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

    About Wine Educate

    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

    Episode 108 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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