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106. War, Wine, and Identity: The Remarkable History of Alsace.

2026-04-0908:53

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

105. Pinot Grigio / Pinot Gris - A Level 2 Wine Student's Guide to Why the Same Grape Tastes So Different

2026-04-0211:05

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

104. Wine Tracking Apps - Which One Is Right for You?

2026-03-2611:42

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

103. German Wine Regions for WSET Level 2 - Mosel, Rheingau, and Pfalz

2026-03-1911:34

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

102. The 1971 German Wine Law - How Ripeness Replaced Terroir

2026-03-1207:55

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

101. Riesling for WSET Level 2 - Everything You Need to Know

2026-03-0515:12

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

100. How to Use the Wine Educate Podcast for WSET Study

2026-02-2607:25

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

99. Moscato d'Asti: The Asti Method and Piedmont's Sweet Sparkling Wine

2026-02-1910:05

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

98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region

2026-02-1211:05

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

97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine

2026-02-0512:17

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

96. How to Decode Your Champagne Wine Label

2026-01-2911:30

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

95. Champagne Overview: Grapes, Climate, Blending, and Style

2026-01-2213:01

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

94. The History of Sparkling Wine: From Limoux to Champagne

2026-01-1512:46

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

93. The Traditional Method: The Bottle Fermentation Process Behind the Magic of Champagne and Other Sparkling Wines

2026-01-0811:59

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

92. Sparkling Wine 101: A Clear Introduction to Bubbles, Mousse, and Winemaking Methods for WSET Students and Sparkling Wine Enthusiasts

2026-01-0110:41

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

91. How WSET Online Courses Work: On Demand vs Instructor Led

2025-12-2510:20

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

90. Thinking About a Wine Trip? What to Know About Wine Educate's Vineyard Travel

2025-12-1807:52

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

89. Inside the Master of Wine Program: History, Requirements, and How to Apply

2025-12-1110:06

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

88. What Is the WSET Diploma? Your Complete Guide to Level 4 Wine Certification

2025-12-0411:57

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

87. Beaujolais Beyond Nouveau: History, Appellations, and the Future of Gamay

2025-11-2713:04

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

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Wine Educate: Wine Lessons, Travel & WSET Study Prep