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

2026-09-1512:08

129. Montepulciano Grape Guide: Abruzzo, Cerasuolo & Italy's Underrated Red Grape Host: Joanne Close Episode Length: 12:07 Release Date: September 15, 2026 Wine Educate Trips To learn more about our spring and summer trips, see all the details at https://www.wineeducate.com/trips Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle If you are working toward your WSET Level 2 certification, the Mock Exam Bundle gives you practice exams that mirror the real thing, so you know exactly what to expect on test day. It includes detailed answer explanations to help reinforce tricky concepts like the ones covered in this episode. It is a smart way to check your readiness before you sit the actual exam. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Joanne continues the series on Italian grape varietals with a grape that rarely gets top billing, but deserves more attention: Montepulciano. Before digging into the grape itself, she clears up one of the most common points of confusion in Italian wine, the fact that there is a grape called Montepulciano and also a town called Montepulciano in Tuscany, and the two have nothing to do with each other. Vino Nobile di Montepulciano is made from Sangiovese near the town of that name, while Montepulciano d'Abruzzo is made from the actual Montepulciano grape, grown mainly in the Abruzzo region. From there, Joanne walks through why Montepulciano has never reached the household-name status of grapes like Sangiovese or Nebbiolo, despite being planted on roughly 30,000 hectares across Italy. She covers its character (deep color, medium acidity, high tannin, black plum and black cherry fruit), its late-budding and late-ripening nature, and the growing regions where it thrives, with a particular focus on Abruzzo. You'll also hear about the dramatic landscape of Abruzzo, from the Apennine Mountains and Corno Grande's glacier to the Adriatic coastline, and why that geography shapes the wine. Joanne also introduces Cerasuolo d'Abruzzo, a deeply colored rosé style not covered in the WSET curriculum but well worth knowing, and highlights two producers, Tiberio and Emidio Pepe, who are proving Montepulciano can be far more serious than its commercial reputation suggests. Joanne also shares details on upcoming Wine Educate trips for the spring and summer, along with a live Zoom session where she will answer questions about traveling with her. You can see all the trip details at https://www.wineeducate.com/trips What You'll Learn in This Episode Clearing Up the Name Confusion Vino Nobile di Montepulciano: a Sangiovese-based wine from the town of Montepulciano in Tuscany, where the grape is locally called Prugnolo Gentile Montepulciano d'Abruzzo: a wine made from the Montepulciano grape, grown in Abruzzo No clear historical link found between the town name and the grape name Why Montepulciano Isn't a Household Name Roughly 30,000 hectares planted in Italy, compared to 6,000 to 7,000 hectares of Nebbiolo Considered a workhorse grape rather than a noble grape Valued for high yields, deep color, and approachable wines that don't require years of aging Often used to add color and body in blends Grape Characteristics (WSET Level 2) Deeply colored Medium acidity High tannins Black fruit flavors, especially black plum and black cherry Best known for producing Montepulciano d'Abruzzo Mostly simple, fruity, inexpensive wines, though some are aged briefly in oak Growing Conditions and Key Regions Late budding, which helps avoid spring frost Late ripening, which requires a long, warm growing season Concentrated mainly in central Italy and parts of the south Key regions: Abruzzo, Marche, Molise, Puglia, Umbria, and Lazio Limited plantings outside Italy, including some in California A Closer Look at Abruzzo Located on the Adriatic side of Italy, at the "calf" of the boot, bordered by the Apennine Mountains Home to Corno Grande, the highest peak in the Apennines at just under 10,000 feet, and the southernmost glacier in Europe Cooling influence from both the mountains and the Adriatic Sea Known as the Green Region of Europe, with three national parks covering about 270,000 hectares Strong food culture built around sheep farming, cheese, and lamb About 90 minutes from Rome by car via the A24, despite feeling like a completely different world Cerasuolo d'Abruzzo A deeply colored rosé made from Montepulciano, more intense than a pale Provence-style rosé Named for its cherry-like color Versatile with food and easy drinking on its own Producers Worth Knowing Tiberio, led by Cristiana Tiberio, whose single-vineyard Colle Volta shows Montepulciano's potential for seriousness and ageability Emidio Pepe, founded in 1964, a longtime champion of indigenous grapes, traditional training, and organic farming in Abruzzo Episode Highlights and Quotes "It is not considered, as we call them, noble grapes. Montepulciano is more of a workhorse grape." "You get the cool air coming down from the mountains, as well as the cool breeze coming in from the moderating influence of the sea." "Maybe in 20 years from now when I ask someone to name me some grapes from Italy, Montepulciano will be the first one they say." Quick Reference: Montepulciano at a Glance Color: Deeply colored Acidity: Medium Tannin: High Flavor profile: Black plum, black cherry Key wine: Montepulciano d'Abruzzo Rosé style: Cerasuolo d'Abruzzo Key regions: Abruzzo, Marche, Molise, Puglia, Umbria, Lazio Hectares planted in Italy: Approximately 30,000 Ripening pattern: Late budding, late ripening Resources Mentioned Montepulciano d'Abruzzo Vino Nobile di Montepulciano Cerasuolo d'Abruzzo Tiberio winery, Colle Volta Emidio Pepe winery Corno Grande and the Apennine Mountains Level 2 Mock Exam Bundle: practice exams with detailed answer explanations to help you prepare for your WSET Level 2 exam. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Wine Educate Trips: details on upcoming spring and summer trips, plus an upcoming Zoom Q&A session. https://www.wineeducate.com/trips Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 129 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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

2026-09-0808:56

Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape Host: Joanne Close Episode Length: 8:55 Release Date: September 8 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle If you are studying for your WSET Level 2 exam, Sangiovese is exactly the kind of grape that shows up on the test, and the Level 2 Mock Exam Bundle is built to help you practice recognizing details like this before exam day. It includes practice questions modeled after the real exam format, along with answer explanations so you understand not just what the right answer is, but why. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Related Episodes If you want to go deeper into Tuscany, two earlier episodes pair well with this one. Episode 76 covers Chianti and Chianti Classico in detail, and Episode 77 covers the Super Tuscans. Both are available wherever you listen: Apple Podcasts: Episode 76 - Chianti vs. Chianti Classico: History, Laws, and Key Differences: https://podcasts.apple.com/us/podcast/76-chianti-vs-chianti-classico-history-laws-and-key/id1781687341?i=1000727079473 Apple Podcasts: Episode 77 - Super Tuscans 101: Tuscany's Bordeaux Blends: https://podcasts.apple.com/us/podcast/77-super-tuscans-101-tuscanys-bordeaux-blends-and/id1781687341?i=1000727407164 Episode Description Joanne dedicates this episode to Sangiovese, Italy's most widely planted wine grape. She starts with the WSET foundation basics: Sangiovese is a black grape most closely associated with Tuscany, producing dry red wines with high acidity, high tannin, and flavors of red cherry, red plum, and dried herbs. She explains why the grape's thin skins and late ripening make it particular about where it grows, and how it is often matured in oak to soften those tannins while developing savory notes like leather, meat, and game with bottle age. From there, Joanne moves into what makes Sangiovese such a fascinating grape to study: its sheer diversity. She walks through how the same grape shows up under completely different names depending on where in Italy it's grown, using Brunello di Montalcino and Prugnolo Gentile in Montepulciano as examples. To explain how this happened, she breaks down the difference between crossings, hybrids, and clones, and why clonal selection over generations is the reason Sangiovese developed so many regional identities that were once mistaken for entirely separate grapes. She closes with a look at where Sangiovese is heading, including the renewed focus in parts of Tuscany on showcasing indigenous Italian varieties, using Chianti Classico Gran Selezione as an example of that shift in style and philosophy. What You'll Learn in This Episode Sangiovese Fundamentals Grape characteristics: high acidity, high tannin, red cherry and red plum fruit, dried herb notes Late ripening and thin skins, and what that means for growing conditions Aging potential and development of tertiary characteristics like leather, meat, and game Sangiovese in Italy Represents roughly seven to eight percent of Italy's total vineyard area, according to the OIV Tuscan appellations where it plays a starring role, including Brunello di Montalcino and Chianti/Chianti Classico Other Italian regions where it is significant, including Emilia-Romagna, Umbria, Marche, and Lazio Understanding Grape Identity: Crossings, Hybrids, and Clones Crossings: two grapes of the same species combined to create a new variety, such as Cabernet Sauvignon Hybrids: grapes from two different vine species combined, such as Vitis vinifera crossed with Vitis labrusca Clones: vegetative propagation of the same grape variety, which can lead to spontaneous mutations and different attributes over generations Sangiovese's Many Names Brunello in Montalcino Prugnolo Gentile in Montepulciano Morellino in Morellino How DNA fingerprinting confirmed these were all the same grape Sangiovese Beyond Italy Plantings in Argentina, particularly Mendoza, as well as California and Australia Why its identity remains primarily Italian The Future of Sangiovese Renewed interest in better plant material, site selection, and understanding of the grape Chianti Classico Gran Selezione as an example, requiring a minimum of 90% Sangiovese with the remaining 10% coming from permitted indigenous red varieties Episode Highlights and Quotes "It's still the grape, Sangiovese. They are different clones." "Thanks to the magic of DNA fingerprinting, they have discovered that these are not different grapes, that they all are actually Sangiovese." "The main important question that is being asked is how good can Sangiovese become when we have better plant material, better site selection, and a better understanding of the grape." Quick Reference: Crossings vs. Hybrids vs. Clones Crossing: two grapes from the same species combined to make a brand new variety. Example: Cabernet Franc and Sauvignon Blanc crossed to produce Cabernet Sauvignon. Hybrid: two grapes from different vine species combined to make a new variety. Example: Vitis vinifera crossed with Vitis labrusca. Clone: the same grape variety propagated vegetatively through cuttings, which can develop different attributes over generations without becoming a new variety. Example: Sangiovese's many regional clones across Italy. Resources Mentioned Brunello di Montalcino Chianti and Chianti Classico (covered in a previous Wine Educate Podcast episode) Chianti Classico Gran Selezione Jancis Robinson's Wine Grapes book OIV (International Organization of Vine and Wine) Level 2 Mock Exam Bundle: practice questions and explanations to help prepare for the WSET Level 2 exam - https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Sangiovese quiz, available to newsletter subscribers (email [email protected] to request it) WSET Level 3 Hybrid Intensive, January in New Orleans, limited to 16 people Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape | Hosted by Joanne Close | © 2025 Wine Educate

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

2026-09-0311:51

Episode 127: Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making Host: Joanne Close Episode Length: 11:50 Release Date: September 3, 2026 Free Level 3 Prep Lesson Get a free preview lesson from the Level 3 prep membership, including the video recording, twenty multiple choice questions, learning checks, and answer sheets. Option 1: Copy and paste this URL into your browser: https://joanne-close.mykajabi.com/level-3-prep-preview-course-sign-up-page Option 2: Go to WineEducate.com, click Study Tools, then select Level 3 Wine. Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description This week Joanne wraps up the trio of red Piedmont grapes with Dolcetto, the earlier ripening cousin to Nebbiolo and Barbera. Dolcetto barely gets a mention in the WSET Level 2 curriculum, but it opens the door to a meaty Level 3 lesson on grape ripening and vinification technique, which is exactly what Joanne digs into here. She explains why Dolcetto's early ripening makes it such a useful piece of the Piedmont puzzle, from vineyard site selection to harvest logistics to cash flow for producers. Along the way she covers where Dolcetto is grown, what it tastes like, how winemakers manage its medium acidity and medium to high tannin, and why it is made for early drinking rather than long cellaring. Joanne also shares an update on her Level 3 prep membership, including a newly released Chardonnay module, and a scheduling change for the podcast and newsletter going forward. What You'll Learn in This Episode Where Dolcetto Comes From Primarily grown in Piedmont, northwestern Italy, in the provinces of Cuneo, Alessandria, and Asti Earliest documented reference dates back to 1595 Lost ground to Barbera after phylloxera as growers replanted Also found as Ormeasco in Liguria, with small plantings in California, Washington, Oregon, Australia, and New Zealand Why Ripening Order Matters Nebbiolo ripens latest and needs the warmest, best exposed south-facing sites Barbera ripens just ahead of Nebbiolo Dolcetto ripens earliest, up to four weeks before Nebbiolo This flexibility means Dolcetto is often planted on cooler, less favorably exposed sites, not because it likes poor conditions, but because it can still ripen successfully there Vineyard and Winery Logistics Earlier ripening spreads out the harvest workload for picking crews and equipment Dolcetto can be vinified and moved through the winery before later ripening grapes arrive Faster turnaround means less capital tied up in barrels and tanks compared to long-matured Nebbiolo wines like Barolo and Barbaresco Earlier release dates support quicker revenue for producers Tasting Profile Deep, often purple color from high anthocyanin content in the skins Medium acidity, lower relative to Nebbiolo and Barbera but not technically low Medium to high tannin Aromas and flavors of black plum, red cherry, and dried herbs, with additional notes of licorice, almond, and fragrant dark fruit mentioned beyond the WSET text Winemaking Techniques Because Dolcetto pairs medium acidity with medium to high tannin, producers manage extraction carefully Techniques include shorter maceration, gentler extraction, fewer punch downs or pump overs, and earlier pressing The goal is a fresh, fruity, immediately drinkable style rather than one built for extended cellar aging Key Appellations Dolcetto d'Alba, the most widely encountered and often the source of the finest examples Dogliani DOCG, where Dolcetto is treated as a more serious wine rather than an inexpensive early drinker A Note on Ageability Better examples can age five to six years in bottle, but most Dolcetto is not meant for long aging Joanne makes the point that ageability and enjoyability are not the same thing Episode Highlights and Quotes "Dolcetto is not the star of Piedmont, but it creates an opportunity for me to give a really interesting level three lesson in grape ripening and wine making." "This does not mean that Dolcetto inherently likes bad vineyard sites. It means its earlier ripening gives growers more flexibility in matching grape variety to site." "Ageability isn't synonymous with enjoyability. You don't necessarily need another bottle that needs ten years in your cellar. Sometimes you just want to drink a bottle with your dinner on a Wednesday night, and perhaps that is Dolcetto." Piedmont Red Grapes at a Glance Nebbiolo: late ripening, high acidity, high tannin, planted on the best sites, long-lived wines requiring substantial maturation Barbera: high acidity, low to medium tannin, generally approachable young, sometimes oak aged Dolcetto: early ripening, medium acidity, medium to high tannin, deep in color, fresh and fruit-forward, made for early drinking Resources Mentioned Level 3 Prep Membership, including a free lesson, video recording, twenty multiple choice questions, learning checks, and answer sheets. A newly released Chardonnay module is now available. Visit the study tools section at https://www.wineeducate.com to find the Level 3 study tools and free lesson. Chateau Campbell's Ends, Joanne's family vineyard, referenced as an example of harvest space and capacity constraints Coming Up Next Episode 128: Continuing the Italian Grapes Joanne continues the journey through Italy's grape varieties next week. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 127 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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

2026-08-2710:39

Host: Joanne Close Episode Length: 10:38 Release Date: August 27th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Last week's episode covered Nebbiolo, so this week Joanne turns to the grape that shares its home turf but rarely shares its spotlight: Barbera. Grown in many of the same Piedmont vineyards as Nebbiolo, Barbera has long been treated as the everyday, easy drinking counterpart to Nebbiolo's aristocratic Barolo and Barbaresco. Joanne digs into why that reputation formed, from Barbera's high yields to a 1986 methanol scandal that tarnished Italian wine more broadly, and explains how a small group of producers changed the conversation around what this grape can do. Joanne walks through Barbera's uncertain origins in Piedmont, its defining style of high acidity, low to medium tannin, and bright red fruit, and the two main expressions you will encounter: a fresh, unoaked style and a more structured, barrel aged style pioneered by Giacomo Bologna in the 1980s. She also breaks down the sometimes confusing distinction between Barbera d'Asti and Barbera d'Alba, and where each fits in the region's quality hierarchy. You'll also hear about Barbera's life beyond Piedmont, including its historical importance in California through Italian immigration, and why this grape's high acidity lets it travel and thrive in warmer climates in a way that Nebbiolo simply cannot. What You'll Learn in This Episode Barbera's Origins and Reputation Uncertain parentage despite DNA fingerprinting studies First clear written reference to Barbera in 1512 Early historical reference in Nizza Monferrato in 1609 Why high yields shaped Barbera's reputation as an everyday wine The comparison to Carignan in the South of France The 1986 methanol scandal and its impact on Barbera's image Barbera's Style Late ripening Medium to deep color High acidity, low to medium tannin Red cherry, red plum, and sometimes black pepper notes Why Barbera pairs so well with rich Piedmont food Two Styles of Barbera Youthful, unoaked, fresh, and fruity Barrel aged, more concentrated, with spice and structure Giacomo Bologna's influence after time spent in California and Burgundy Bricco dell'Uccellone, first released in 1982 Barbera d'Asti vs Barbera d'Alba Why Barbera d'Asti DOCG is considered higher quality Why the best sites in Alba go to Nebbiolo instead of Barbera Roughly 5,000 hectares planted in Barbera d'Asti Beyond Asti and Alba Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG and its long history dating to 1609 Barbera in Lombardia's Oltrepò Pavese, including sparkling styles Smaller plantings in Emilia-Romagna Barbera Around the World Historical significance in California through Italian immigration Older vines in the Sierra foothills Plantings in Argentina, Australia, and elsewhere Why Barbera's acidity helps it succeed in warmer climates where Nebbiolo struggles Episode Highlights and Quotes "Nebbiolo is the big grape, the prestigious grape, the one that makes Barolo and Barbaresco a worldwide fame." "If you find yourself in Piedmont in July... do not order the Barolo." "Barbera, because of its high acidity and low tannin, was absolutely perfect with these meals." Quick Reference: Barbera d'Asti vs Barbera d'Alba Barbera d'Asti DOCG: located in Asti and Monferrato, Barbera is the primary grape and gets the best sites, generally regarded as the higher quality expression, about 5,000 hectares planted. Barbera d'Alba DOC: located in Alba and Langhe, the best sites go to Nebbiolo instead, which is why Barbera d'Alba has historically played second fiddle to Barbera d'Asti. Other key zones: Barbera del Monferrato DOC, Barbera del Monferrato Superiore DOCG, and Nizza DOCG, one of the most highly regarded sites for Barbera with plantings documented as far back as 1609. Resources Mentioned Barbera d'Asti DOCG Barbera d'Alba DOC Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG Giacomo Bologna, Bricco dell'Uccellone (first vintage 1982) Oltrepò Pavese, Lombardia Sierra foothills, California Carignan, South of France (mentioned as a comparison) Coming Up Next Episode 127: Continuing the Italian Wine Grapes Series Joanne continues the journey through Italy's key grape varieties next week. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 126 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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

2026-08-2112:08

Episode 125: Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs. Host: Joanne Close Episode Length: 12 minutes 8 seconds Release Date: August 21, 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle If Nebbiolo is on your Level 2 grape list, this bundle is built to help you prepare with confidence. It includes practice questions modeled on the real WSET exam format, covering grape varieties, regions, and wine styles you need to know cold. Grab it below and study smarter, not just harder. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Joanne dives into Nebbiolo, the grape she calls one of her absolute favorites, and one that listeners voted to hear about in the newsletter. She traces its ancient roots back to the year 1266, explores where its name likely comes from, and explains why this grape has such a devoted following among wine lovers and WSET students alike. From there, Joanne walks through what makes Nebbiolo such a demanding grape to grow, why it needs the best possible vineyard sites, and what gives the wine its signature combination of pale color and towering tannin. She also tackles the popular comparison between Nebbiolo and Pinot Noir, explaining where the similarities end and why the two are not related at all. The episode wraps up with a look at where Nebbiolo is planted around the world, why it remains so concentrated in Italy, and an introduction to Langhe Nebbiolo as an accessible way to explore the grape without the price tag of Barolo or Barbaresco. What You'll Learn in This Episode Origins and Naming Nebbiolo's documented history dating back to 1266 The competing theories behind its name, including links to "noble" and to nebbia, the Italian word for fog Why the fog theory likely refers to the grape's natural waxy bloom rather than weather Growing Characteristics Nebbiolo's early budding and late ripening cycle Why frost risk and long ripening windows make site selection critical Its preference for calcareous, limestone derived soils Sensitivity to temperature, soil, and water availability Typical harvest order in Piedmont, with Nebbiolo picked last, often in late October Style and Tasting Profile High acidity and high tannin structure Long aging potential and affinity for oak Primary aromas including red cherry, red plum, dried herbs, rose, and violet Tertiary aromas that develop with age, including mushroom, tobacco, and leather Why pale color and bricking can be misleading about tannin levels Nebbiolo versus Pinot Noir Shared traits like pale color, perfume, site sensitivity, and aging potential Why the two grapes are genetically unrelated The key palate difference, with Nebbiolo's tannin setting it apart Where Nebbiolo Is Grown Roughly 7,000 to 8,000 hectares planted worldwide, with about 94 percent in Italy Small plantings found outside Italy in places like the United States, Australia, and Argentina Hectare comparisons between Barolo and Barbaresco An introduction to Langhe Nebbiolo, a broader DOC covering 96 municipalities, and why it can be a great value option for exploring the grape Episode Highlights and Quotes "This is a long time ago... it's like a little Yoda grape." "The color of the wine and the tannin in the wine are not the same thing." "These wines are a fraction of the price of Barolo and Barbaresco, and are a pure delight." Quick Reference: Nebbiolo at a Glance Style: High acidity, high tannin, long aging potential, affinity for oak Primary aromas: Red cherry, red plum, dried herbs, rose, violet Tertiary aromas: Mushroom, tobacco, leather Soil preference: Calcareous, limestone derived soils Global plantings: Approximately 7,000 to 8,000 hectares, about 94 percent in Italy Key regions: Barolo, Barbaresco, and Langhe in Piedmont Langhe Nebbiolo requirement: Minimum 85 percent Nebbiolo, with up to 15 percent non-aromatic red varieties permitted Resources Mentioned Division Winemaking Company Nightshade Nebbiolo, a Washington State example mentioned by Joanne Episode 73 of the Wine Educate Podcast, covering Barolo and Barbaresco in more depth Level 2 Nebbiolo quiz and Level 3 Nebbiolo essay question, available through the Wine Educate newsletter Level 2 Mock Exam Bundle, available at https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Coming Up Next Episode 126: Next Episode Topic Joanne continues working through the Level 2 grape series in the coming weeks. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week. Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 125 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

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Wine Educate: Wine Lessons, Travel & WSET Study Prep