Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter How to Contact Us joanne@wineeducate.com Episode Summary In this episode, Joanne dives into Beaujolais Nouveau and why the third Thursday in November is one of the most unique days in the wine world. She explores what Beaujolais Nouveau is, how it originated, how it is made, and why it became one of the most recognizable wine traditions in the world. From Parisian celebrations to American Thanksgiving tables, Beaujolais Nouveau is more than just a wine. It is a global moment of shared release, tied to history, marketing, and a very specific winemaking technique. What Is Beaujolais Nouveau? Beaujolais Nouveau is a wine produced in the Beaujolais region of France from the Gamay grape. It is specifically made for early drinking and is released legally on the third Thursday of November following the vintage. It cannot be sold after August 31 of the following year, as it is meant to be enjoyed fresh and young rather than aged. Only Beaujolais and Beaujolais-Villages wines are permitted to be labeled as Beaujolais Nouveau. The 10 Beaujolais Crus cannot be sold as Nouveau. A Brief History of Beaujolais Nouveau The tradition of Beaujolais Nouveau began in the early 1950s. As France's railroad system expanded in the 19th century, Beaujolais wines could be shipped easily into Paris, where they quickly gained popularity. In the 1950s, Parisians embraced the tradition of celebrating the end of harvest by drinking freshly made wine. In 1951, the Union Interprofessionnelle des Vins du Beaujolais (UIVB) officially set November 15th as the release date. In 1985, France's INAO changed the date to the third Thursday of November as a strategic move to align with American Thanksgiving. This helped cement Beaujolais Nouveau's place as a global celebration wine, linked closely with festive meals and seasonal gatherings. It reached its peak of global popularity in 1999 before declining in the early 2000s. That decline helped refocus attention on Beaujolais' more serious wines and long-term potential. Today, Beaujolais Nouveau represents around 20% of total Beaujolais production. How Beaujolais Nouveau Is Made Beaujolais Nouveau is produced using carbonic maceration, a technique that gives the wine its signature fruity, low-tannin style. Carbonic maceration involves: Placing whole, uncrushed bunches of grapes into a sealed tank. Filling the tank with CO₂ to remove all oxygen and create an anaerobic environment. Allowing intracellular fermentation to begin inside each grape. Once the grapes reach around 2% alcohol, their skins split naturally. The grapes are then pressed, and the remainder of the must finished regular fermentation. This method extracts color but very little tannin, resulting in wines that are soft, low in tannin, and highly aromatic. Common flavor and aroma notes include: Kirsch Banana Bubblegum Cinnamon-like spice Fresh red berries Due to its light structure and bright acidity, Beaujolais Nouveau is best served slightly chilled. Drinking Beaujolais Nouveau Today Although large producers made Beaujolais Nouveau famous, many small producers now create their own versions, adding new energy and quality to the category. Joanne encourages listeners to try a bottle, whether from France or from excellent producers in Oregon and Washington State who also make Nouveau-style wines. Take a photo of your Beaujolais Nouveau and share it: Email: joanne@wineeducate.com Instagram: @wineeducate No matter where you are in the world, you are sharing this moment with wine lovers everywhere on the same day.
Resources & Links Newsletter Sign-Up: www.wineeducate.com/newsletter-signup Receive weekly Level 2 quizzes, Level 3 essay questions, study tips, and podcast updates. How to Contact Us Email: joanne@wineeducate.com Website: www.wineeducate.com Episode Overview In today's episode, Joanne wraps up the Rhône series with a deep dive into the Southern Rhône appellations, focusing on the Crus and how they differ from the broader Côtes du Rhône wines. This region is warm, Mediterranean, and heavily dominated by Grenache-based blends, though rosé and white wines also play a meaningful role. Joanne also shares a quick story about last night's nine-wine Barolo tasting at the shop, the parallels between Barolo and Burgundy, and why the takeaway was simple: we need to taste more Barolo. The Structure of the Southern Rhône The Southern Rhône is known for its warm climate, flatter terrain compared to the North, and a wide mix of soils. Grenache thrives here, supported by Syrah and Mourvèdre, forming the classic GSM blend. There are three tiers of appellations: 1. Côtes du Rhône AOC The largest category, accounting for more than half of total Rhône production. Mostly red. Medium-bodied, fruity, simple, and designed for early drinking. Some rosé and white is made as well. 2. Côtes du Rhône Villages AOC Stricter rules. Higher minimum alcohol, lower yields, and several villages that may append their name to the label if 100 percent of the wine comes from that village. These are fuller, more structured, and spicier than generic Côtes du Rhône. 3. The Crus The top of the pyramid. Nine Crus in total. Each has its own identity, soil profile, and stylistic markers. The Nine Southern Rhône Crus For Level 2 students, the key Crus to know is Châteauneuf-du-Pape. For Level 3 students, in addition to Châteauneuf-du-Pape, you should also know: Gigondas, Vacqueyras, Lirac, and Tavel The nine Crus are: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Tavel, Beaumes-de-Venise, Rasteau, Cairanne, and Vinsobres. Beaumes-de-Venise and Rasteau are also important for their fortified wines. Joanne will cover these in depth on the Level 3 podcast launching in early 2026. Châteauneuf-du-Pape The best-known Cru of the Southern Rhône and one of the most recognizable wine regions in the world. Established in 1936 as the very first AOC in France. Over 3,200 hectares planted. Meaning "The Pope's New Castle," the region rose to prominence when the papal court moved to Avignon in the 14th century. Thirteen grape varieties are permitted. Most wines are full-bodied, high in alcohol, and rich in spiced red fruit flavors. Red dominates, though some white is made. No rosé. Quality varies widely due to the size of the appellation and the diversity of soils. The famous galets roulés (large round stones) absorb heat during the day and radiate warmth into the vines at night, encouraging ripeness and boldness. Gigondas and Vacqueyras Both located on the eastern side of the Rhône and both excellent alternatives to Châteauneuf-du-Pape. Gigondas AOC since 1971. Elevation up to 500 meters creates a touch more freshness. Primarily Grenache-led red wines that are full-bodied and spicy. About 99 percent red production. The name is thought to come from the Latin word meaning joyful. Vacqueyras AOC since 1990. Flatter and slightly warmer than Gigondas. More exposure to the Mistral winds. Produces red, white, and rosé. Structured reds that can rival Châteauneuf-du-Pape in quality but at a far better value. Lirac and Tavel These are the only two Southern Rhône Crus located on the west bank of the river. Lirac AOC since 1947. Produces red, rosé, and white. Often compared stylistically to Châteauneuf-du-Pape due to similar varieties and warm conditions. Tavel One of Joanne's personal favorites and one of the first six AOCs created in France. Rosé only. Deeply colored, long maceration, powerful, complex, capable of developing in bottle. Made primarily from Grenache and Cinsault, with up to nine other permitted grapes. A very distinctive style that deserves far more attention than it receives. What's Next Next week begins a new series on Beaujolais as we head toward the Thanksgiving season in the United States. Joanne will cover Beaujolais, Beaujolais Nouveau, and everything surrounding this iconic region and style. If you have not yet joined the Wine Educate newsletter, head to wineeducate.com and click the green bar at the top. You will receive weekly Level 3 essay questions, Level 2 quizzes, study tips, and other resources to support your studies. Thank you for listening and see you next week.
The Southern Rhône: Climate, Grapes, and Winemaking Resources & Links Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter (Weekly study tips, essay questions for Level 3 students, class announcements, and upcoming wine trips.) Visit: www.wineeducate.com Email: joanne@wineeducate.com Episode Overview Hello, and welcome to the Wine Educate Podcast and YouTube channel. This is Episode 84, and I'm your host, Joanne Close. In the last few episodes, we've been exploring the Rhône Valley — first the Northern Rhône, and now turning our attention to the Southern Rhône. While they share the Rhône River, the Mistral wind, and a few similar grape varieties, that's largely where the similarities end. The Southern Rhône is broader, warmer, and more diverse — in geography, grapes, and wine styles. This episode covers the key distinctions between the Northern and Southern Rhône, the major grape varieties (led by Grenache), and the unique climate and soil conditions that shape the wines of this region. Key Topics Covered 1. Revisiting the Northern Rhône The Northern Rhône is dominated by Syrah as its single red grape, supported by white varieties like Marsanne and Roussanne. The vines are planted on steep slopes overlooking the Rhône River and trained on individual stakes for wind protection from the fierce Mistral. 2. The Southern Rhône: An Overview The Southern Rhône is expansive, flatter, and produces significantly more wine than the north. The Mediterranean climate brings mild winters and warm, dry summers, but also drought risk. This is the French region most impacted by climate change challenges, and limited irrigation is permitted with approval. 3. Grape Varieties Grenache is the hero grape of the Southern Rhône, making up over half of the plantings. It thrives in heat, producing wines with generous red fruit, spice, and high alcohol. Grenache is trained as a bush vine (gobelet), kept low to the ground to protect from the Mistral. Blending is essential to balance Grenache's alcohol and ripeness. The region's hallmark blends combine Grenache, Syrah, and Mourvèdre, often referred to as GSM blends. Supporting varieties include Carignan and Cinsault. 4. Soils and the Famous Galets One of the region's most distinctive features is its galets roulés — round river stones found in areas like Châteauneuf-du-Pape. These stones absorb heat during the day and radiate it at night, helping grapes ripen more evenly. Joanne shares a personal story about finding her own Châteauneuf-du-Pape stone — a fun reminder of this classic Rhône feature. 5. White and Rosé Wines While the region is best known for its reds, there are also notable rosés and white wines. Northern Rhône varieties like Marsanne, Roussanne, and Viognier continue southward, joined by Grenache Blanc, Clairette, and Bourboulenc. The best whites are richly textured, full-bodied, and high in alcohol, with subtle fruit aromas and minimal new oak influence. 6. Winemaking Practices There is no single Southern Rhône style — winemaking techniques vary widely. Fermentation can occur in stainless steel, concrete, or oak, and while new oak is occasionally used for premium wines, it's not the norm. Styles range from light and fruity to bold and meaty. Importantly, two-thirds of Southern Rhône wines are made by cooperatives (co-ops), where growers pool resources and grapes to produce wines collectively. What's Next Next week's episode will explore Southern Rhône appellations in more detail — including key AOCs and what makes each distinct. Joanne also promises a Southern Rhône quiz, so listeners can test their knowledge. If you haven't subscribed to the Wine Educate newsletter, now is the perfect time. Each issue includes study tips for Levels 1, 2, and 3 — and weekly essay questions for Level 3 students preparing for exams. Visit www.wineeducate.com to subscribe and stay connected. How to Contact Us Email: joanne@wineeducate.com Website: www.wineeducate.com Newsletter: https://mailchi.mp/6648859973ba/newsletter
The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas Resources & Links 📬 Sign up for the newsletter: www.wineeducate.com/newsletter-signup 📧 Contact Joanne: joanne@wineeducate.com Episode Overview Hello, and welcome to the Wine Educate Podcast! This is Episode 83, and I'm your host, Joanne Close. Today we're continuing our Northern Rhône series and diving into the middle and southern parts of the Northern Rhône—covering Saint-Joseph, Hermitage, Crozes-Hermitage, and Cornas. It's late October here in New Orleans, and after a long hot stretch, it's finally cooling off just enough to think about sweaters—perfect weather to talk about Syrah and the Rhône Valley! Key Takeaways Saint-Joseph Stretches roughly 37 miles with diverse terrain and microclimates. Awarded AOC status in 1956 and is the second-largest appellation in the Northern Rhône (about 1,370 hectares). Produces predominantly red wines (84%) from Syrah, with some white blends of Marsanne and Roussanne. Though up to 10% white grapes can be co-fermented with Syrah, this is rarely practiced. Hermitage The historic "crown jewel" of the Northern Rhône—tiny, just 138 hectares, but world-renowned. Recognized as an AOC in 1936 and represents only 4% of Northern Rhône plantings. Known for its single hillside divided into 20 distinct areas called lieux-dits, many nicknamed "La-Las." Produces incredibly age-worthy Syrah wines (20–50 years) and remarkable white Marsanne–Roussanne blends that are among the longest-lived dry whites in the world. Stay tuned—Hermitage deserves its own full episode soon. Pro Tip: Don't overlook the white wines of the Northern Rhône! Marsanne and Roussanne blends are often beautifully complex and well-priced. Crozes-Hermitage The largest AOC in the Northern Rhône (est. 1937), accounting for about 41% of production. Surrounds Hermitage but covers a much wider range of terroirs, leading to variable quality. Mostly red wines (Syrah) with a small amount of whites. Technically can include up to 15% Marsanne and Roussanne, though in practice this is rarely done. A great region for excellent-value Rhône Syrah—ask your local wine shop for recommendations. Cornas AOC since 1938, and only 155 hectares—small but mighty. The name Cornas comes from the Celtic term for "burnt earth," referencing the south-facing granite slopes that trap heat and create a warm microclimate. Produces 100% Syrah—powerful, full-bodied reds that reflect their sun-drenched terroir. Locals call it an "island of the South in the North." Study Notes If you're studying for WSET Level 2 or 3, these regions build on one another: Remember that Syrah is the only permitted red grape in the Northern Rhône. Marsanne and Roussanne are the two key white grapes replacing Viognier as we move south. Co-fermentation is allowed in several appellations but rarely practiced today. Wine Educate Updates I'm currently working on a WSET Level 3 Membership, which will include deeper dives into specific appellations and winemaking techniques—Hermitage will definitely be featured! If you're interested, make sure you're on the newsletter list. If you've had trouble signing up, just email me directly at joanne@wineeducate.com—I respond personally. Closing Thoughts We've now wrapped up the Northern Rhône. Yes, there are a few tiny AOCs we didn't cover, but those aren't emphasized in the WSET Level 2 or 3 materials. The goal here is to add texture and depth to your study, helping you understand the context behind the textbook facts without getting lost in the weeds. As we head into Halloween weekend, enjoy the cooler weather and maybe open a bottle of Rhône Syrah. My daughter is dressing up as the evil Tooth Fairy, and I'll be crafting about a hundred bloody teeth—so wish me luck! Next week, we head south to explore the Southern Rhône. Happy studying, and cheers until next time!
Wine Educate Podcast: Episode 82 Title: The Wines of the Northern Rhône: Côte-Rôtie, Condrieu & Château-Grillet Resources & Links Sign up for the Wine Educate Newsletter https://www.wineeducate.com/newsletter-signup Upcoming WSET Classes www.wineeducate.com Episode Overview In Episode 82, Joanne explores the northernmost part of the Northern Rhône, home to some of France's most prestigious Syrah and Viognier wines. This is the first of a two-part look at the region, focusing on three key appellations: Côte-Rôtie, Condrieu, and Château-Grillet. Building on last week's episode about the Mistral wind and Rhône overview, Joanne dives deeper into the geography, climate, and grape varieties that make this steep, narrow valley so remarkable. With vineyards carved into slopes as steep as 60%, the Northern Rhône is a place where ancient Roman terraces meet modern winemaking excellence. What You'll Learn Why the Northern Rhône is the northernmost region where Syrah can successfully ripen How the steep slopes and river reflections shape the wines' intensity and style The fascinating story of how this region was nearly lost to history and later revived What makes Côte-Rôtie ("the roasted slope") one of France's most elegant Syrah-producing areas How Viognier is co-fermented with Syrah to stabilize color and enhance aromatics Why Condrieu is considered the birthplace of Viognier—and how it returned from near extinction The rarity of Château-Grillet, one of only two monopole appellations in France Episode Highlights Côte-Rôtie produces deeply colored, full-bodied Syrah wines with floral lift and spice. Co-fermentation with Viognier (up to 20%, though rarely that high) adds perfume and elegance. Condrieu focuses exclusively on Viognier, producing rich, full-bodied wines with aromas of blossom, apricot, and stone fruit. Château-Grillet, a 3.5-hectare monopole owned by Château Latour, sits in an amphitheater of granite that shelters its vines from the cold north winds. Key Takeaway The Northern Rhône may be small—just 5% of Rhône production—but it produces some of the most distinctive and age-worthy wines in the world. Its combination of steep slopes, ancient terraces, and mastery of Syrah and Viognier makes it one of the most compelling study regions for WSET students. How to Contact Us Questions about WSET classes or trips? Email Joanne at joanne@wineeducate.com Visit www.wineeducate.com for class listings, resources, and upcoming trips.
Wine Educate Newsletter — Your Weekly Wine Study Boost! If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it. Each Tuesday you'll get Level 2 multiple choice questions you can answer in minutes Level 3 essay prompts with simple pointers on where to aim Class news, events, and trip updates Short quizzes and tasting tips to keep skills sharp Join us here: www.wineeducate.com/newsletter-signup Episode 81 — Rhône Overview and the Mistral Wind Explained Host: Joanne Close Focus: A clear overview of the Rhône and a practical explainer on the Mistral wind. This is a Level 3 essential that often appears on exams, and a helpful frame for Level 2 students before you study North and South separately. What we cover Where the Rhône sits From just south of Lyon down to the borders with Languedoc and Provence Pre-Alps to the east, Massif Central to the west Latitude 44–45, similar to Oregon's Willamette Valley Production snapshot About 75% red, 16% rosé, 9% white Roughly 95% of total volume comes from the Southern Rhône Appellations you will see Côtes du Rhône AOC (1937) applies across North and South, used mostly in the South Côtes du Rhône Villages AOC (1960) applies only in the South, with 95 named villages North vs South Different grapes, climate, soils, and training systems Unified by the Rhône River and the Mistral The Mistral, simply explained What it is A cold, dry north wind driven by pressure differences that accelerates down the valley How strong it can get Often 30–45 mph, gusts can exceed 60 mph Recorded at 72 mph on April 6, 2003, just below Category 1 hurricane strength When it shows up Most common in winter and early spring Often arrives with clear blue skies because the air is very dry Why it helps and hurts Helps: dries leaves and bunches, lowers disease pressure, supports organic viticulture Hurts: can shatter flowers at fruit set and reduce yields, can break shoots or damage vines How growers adapt Northern Rhône Choose sites in lateral valleys to reduce exposure Steep, terraced, south to southeast aspects for heat and light Individual stakes or teepee stakes to anchor Syrah against the wind Southern Rhône Fewer natural wind breaks, so plant windbreaks and use careful trellising Grenache is bush trained low to the ground for protection and soil warmth Syrah is more wind sensitive and benefits from strong trellis support WSET study angle Level 3: be ready to explain the Mistral's cause, timing, benefits, risks, and the training choices that respond to it. Know where Côtes du Rhône and Côtes du Rhône Villages fit on labels. Level 2: use this overview to organize your thinking before studying the Northern and Southern Rhône in detail. Coming next A focused episode on the Northern Rhône A focused episode on the Southern Rhône Newsletter extras for all levels, including a Level 3 essay prompt and Level 2 quizzes for both North and South Wine Educate Newsletter — Your Weekly Wine Study Boost! If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it. Each Tuesday you'll get Level 2 multiple choice questions you can answer in minutes Level 3 essay prompts with simple pointers on where to aim Class news, events, and trip updates Short quizzes and tasting tips to keep skills sharp Join us here: www.wineeducate.com/newsletter-signup
Links and resources Newsletter sign up for weekly quizzes and class news: www.wineeducate.com/newsletter-signup Information on upcoming trips and classes www.wineeducate.com What this episode covers Provence is more than postcards and pale pink wine. In this episode, Joanne unpacks the landscape, climate, history, grapes, and key appellations that define Provence today. You will hear how a region famous for rosé has invested in research, navigates fierce winds, and still makes serious reds and characterful whites along a very glamorous coastline. Quick highlights Provence produces about 90% rosé. Classic style is very pale, light to medium bodied, dry, with delicate red fruit. History matters: viticulture since 600 BCE, recovery after phylloxera aided by the railroad, and a long tradition of rosé. Climate: Mediterranean, about 3,000 hours of sun and roughly 27 inches of rain per year, most in winter. The Mistral lowers disease pressure and supports organic viticulture. Research: Home to the Centre du Rosé, which also studies climate adaptation, grape choices, and harvest strategies. Grapes: Grenache (~38%), Cinsault (~19%), Syrah (~16%) lead. Old-vine Carignan and Mourvèdre contribute to reds and structured rosé. Whites often feature Rolle (Vermentino) and Clairette. Style spectrum: Fresh, delicate rosé to age-worthy "Grand Rosé" or "Rosé à conserver." Reds range from fruity to full-bodied and barrel matured. Characterful coastal whites. Design and market: Proprietary bottle shapes and high tourism visibility. Celebrity and luxury ownership have raised the profile. Key appellations Côtes de Provence AOC Founded 1977. About 20,100 ha planted. Roughly 72% of Provence production. About 91% rosé. Rosé primarily from Cinsault and Grenache. Up to 20% white grapes allowed in rosé blends. Whites include Clairette, Sémillon, Ugni Blanc, and Rolle. Three coastal pockets Bandol AOC: South-facing terraced slopes that capture heat. Mourvèdre thrives. Premium reds are dark, full-bodied, powerful in tannin. Minimum 18 months in oak. Best with a few years of bottle age. Distinctive rosé and some whites are also produced. Cassis AOC: First AOC here (1936). Striking terraces above the sea. Known for characterful whites and elegant rosé. Bellet AOC: Small enclave near Nice with mineral-driven wines. IGP Méditerranée Shared with parts of the Rhône and Corsica. Allows flexible blending and wider sourcing for styles outside strict AOC frameworks. Links and resources Newsletter sign up for weekly quizzes and class news: www.wineeducate.com/newsletter-signup Information on upcoming trips and classes www.wineeducate.com
Resources & Links Sign up for the newsletter: www.wineeducate.com/newsletter-signup Learn more about Wine Educate trips and sign up for the upcoming Zoom info session: www.wineeducate.com/trips Episode Overview Welcome back to the Wine Educate Podcast! In this episode, Joanne Close takes us into the wines of the Roussillon, a region often described as "rugged" and one of the sunniest in France. Surrounded on three sides by mountains and on the fourth by the Mediterranean, Roussillon has a unique climate, rich cultural identity, and a fascinating wine history that sets it apart from its neighbor, the Languedoc. Joanne shares travel tips for visiting the region, explains its dual Catalan and Occitan heritage, and describes how the challenging but rewarding landscape has shaped the vineyards and the wines. From still wines to fortified Vin Doux Naturel, Roussillon offers styles that reflect both tradition and innovation, and Joanne highlights the winemakers who are helping this region find new energy today. What You'll Learn in This Episode Why the Roussillon is one of France's driest and sunniest regions, and how its eight named winds affect viticulture. How the region's diverse soils and elevations create different opportunities for grape growing. The importance of Grenache, Syrah, Carignan, and Mourvèdre in red blends, and the key white grapes you'll find here. The history and current role of Vin Doux Naturel, once a global favorite and still central to Roussillon's identity. The rise of small producers and the natural wine movement in this region of old vines and inexpensive land. Why the town of Collioure remains a highlight, from its anchovies to its impressionist art history. How to Join Us on a Trip If you are curious about experiencing the South of France firsthand, Joanne and the Wine Educate team are hosting a Zoom info session on Wednesday, October 15th at 12:00 pm Central. Learn more and sign up here: www.wineeducate.com/trips
Resources & Links If you have questions about our upcoming trips to The South of France, we are hosting a Zoom info session on October 15th. Get the Zoom link here: www.wineeducate.com/trips If you want to learn more about our upcoming trips, visit: www.wineeducate.com/trips To receive study tips, quizzes, and information on upcoming classes, sign up for our newsletter: www.wineeducate.com/newsletter Hello friend, and welcome to Episode 78 of the Wine Educate podcast! I'm your host, Joanne Close, and today we're diving into the Languedoc, a region that is near and dear to my heart. As some of you know, my parents bought a vineyard here 25 years ago, so this has been my summer stomping ground for decades. Now that I'm running wine trips, I get even more excuses to visit—not just my parents, but also this extraordinary, and often underrated, corner of France. I've had some of the best meals and most memorable bottles of wine in the Languedoc, and I can't wait to share its story with you. What You'll Learn in This Episode Why Jancis Robinson calls Languedoc "France's best value." The history behind the name "Languedoc" and its three central departments: Aude, Hérault, and Gard. How the Languedoc evolved from producing France's bulk wines to becoming home to exciting AOCs. The importance of IGP wines here (60% of France's IGP wines come from this region!). The role of wind, sunshine, and climate in shaping viticulture. Key appellations and sub-appellations you should know for your wine studies. Signature grape varieties and styles—from bold reds to refreshing Picpoul de Pinet and sparkling wines of Limoux. Personal stories from my family's vineyard and why this region continues to inspire me. Why This Matters The Languedoc is literally watching itself reinvent and redefine quality. It's vast, diverse, and still evolving, which makes it both exciting to study and rewarding to drink from. Whether you're studying for WSET or just looking for amazing value wines, the Languedoc has something for you. Resources & Links If you have questions about our upcoming trips to The South of France, we are hosting a Zoom info session on October 15th. Get the Zoom link here: www.wineeducate.com/trips If you want to learn more about our upcoming trips, visit: www.wineeducate.com/trips To receive study tips, quizzes, and information on upcoming classes, sign up for our newsletter: www.wineeducate.com/newsletter-signup
Description: In Episode 77 of the Wine Educate Podcast, Joanne Close explores the fascinating rise of Super Tuscans—wines that broke Italy's traditional rules and became some of the most sought-after bottles in the world. In Tuesday's episode, we covered Chianti and Chianti Classico. Today, we're heading about 75 miles southwest to Bolgheri, the coastal home of Super Tuscans. Though close in distance, Chianti and Bolgheri couldn't be more different in climate, grape varieties, and wine styles. We'll dive into: What makes a wine a "Super Tuscan" (hint: it's all about those Bordeaux grapes and French barriques) Why the end of Tuscany's sharecropping system in the 1950s–60s led to a decline in wine quality How new investors and open-minded winemakers planted Cabernet Sauvignon, Merlot, and Syrah The origin story of Sassicaia, the trailblazing wine that inspired a movement The creation of Bolgheri DOC in 1983, its evolution in 1994, and the unique 2013 Sassicaia DOC—Italy's only single-estate DOC How Bolgheri grew from 250 hectares in the late 1990s to nearly 1,200 hectares today with 60 producers Why Super Tuscans remain some of the most iconic and expensive wines in Italy Episode Highlights: The contrast between Chianti Classico's high-altitude Sangiovese and Bolgheri's plush Bordeaux blends The story of Sassicaia and why it's so special The evolution from "vino da tavola" to prestigious DOC status Current pricing and collector appeal of Super Tuscans Perfect for: WSET students looking to sharpen Level 3 knowledge Italian wine enthusiasts curious about more than Chianti Collectors and wine lovers who want to understand the Super Tuscan legacy 👉 Want to test your knowledge? I'm adding new wine quizzes in the Wine Educate Newsletter. Sign up at wineeducate.com
Hello and welcome back to the Wine Educate Podcast. I'm your host, Joanne Close, and this is episode 76. Today we're diving into the history and wine laws of Chianti and Chianti Classico. This is a Level 3 topic, but I've added context and stories that bring the region to life. Chianti has one of the longest and most fascinating histories in Italian wine. As early as the 13th century, the region was known as "Chianti," and in 1716, Grand Duke Cosimo III of Tuscany officially delineated the boundaries of what is essentially Chianti Classico today. This was done to protect quality and combat fraud, making Chianti one of the first wine regions in the world to be legally defined. In 1924, the Consortium for the Defense of Chianti Wine was founded, beginning with just 33 producers and symbolized by the black rooster, the Gallo Nero. Today, it represents nearly 500 producers and continues to defend the reputation of Chianti Classico, often clashing with government decisions and proposals from the broader Chianti DOCG. We'll explore the differences between the two appellations: Chianti DOCG (DOC status in 1967, DOCG in 1984): A broad region divided into seven subzones, requiring only 70% Sangiovese in the blend and allowing higher yields. Quality can vary widely, though subzones like Chianti Rufina and Colli Senesi stand out. Chianti Classico DOCG (its own DOCG since 1996): The historic heartland, with vineyards at higher altitudes that produce wines of greater acidity, structure, and elegance. Rules require at least 80% Sangiovese (often 100%), with defined aging requirements: 12 months for Classico, 24 months plus 3 in bottle for Riserva, and 30 months for Gran Selezione, which must come from a single estate. We'll also talk about the introduction of UGAs (subzones within Chianti Classico) in 2021, the consortium's ongoing battles with Chianti DOCG over labeling, and why this region's story is full of both drama and determination. If you'd like to test your knowledge, sign up for the Wine Educate newsletter at wineeducate.com
Resources & Links: Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Visit our website: www.wineeducate.com How to Contact Us: Email: joanne@wineeducate.com Instagram: @wineeducate Hello friends, and welcome back to the Wine Educate Podcast. I'm your host, Joanne Close, and today we're doing something a little different. This episode won't be heavy on exam prep, but it will give you important context about Piedmont and its history through two fascinating regions: Alto Piemonte and Valle d'Aosta. This topic is fresh on my mind because Jim and I were recently there this summer, and I'll also be teaching a class on it in the shop this Tuesday (there are still a few spots left if you're local). In this episode, you'll hear about: The drive from Nizza Monferrato to Gattinara, just 72 miles and about an hour and 20 minutes, through the rice fields that produce 90 percent of Italy's rice. My visit to Cantina Sociale di Gattinara, a historic co-op founded in 1908, and why this modest place holds such significance in the region's story. The history of Alto Piemonte, which once had 40,000 hectares under vine and produced Nebbiolo wines more prized than Barolo and Barbaresco, before phylloxera, wars, and migration nearly wiped it out. The current landscape of Alto Piemonte, with Gattinara at 111 hectares and other appellations as small as 8 hectares, and the renewed investment from Barolo producers seeking cooler, higher-altitude vineyards. Nebbiolo, known locally as Spanna, how it got that name, the blending grapes historically used, and why so many producers now focus on 100 percent Nebbiolo wines. Valle d'Aosta, Italy's smallest wine region at 469 hectares, a short but winding drive from Gattinara. The charm of the town of Aosta, its food shops, its folklore of dragons, the devil, and fairies, and how this mythology shows up in its architecture and even its wine labels. The unique position of Aosta as the last town before Mont Blanc, where both Italian and French appear on labels. The DOC structure and key grapes of the region, including Petit Rouge, Nebbiolo, and Prié Blanc, which reaches the highest vineyards in Europe at around 1200 meters. This episode blends history, travel, and wine study in a way that helps place Piedmont into a fuller context. If you are local, I would love for you to join me Tuesday at The Independent to taste through some of these wines. If you are not local, we offer wine classes year-round, so you can check our website for sessions that interest you. Next week we return to the classics of wine law with Chianti, then Rioja and the Langhe.
Welcome back to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is episode 74. Today, we're heading to Northeast Italy, into the Veneto, to explore Valpolicella—a region whose wines feature prominently in both WSET Level 2 and Level 3. While you may not think "Valpolicella" sounds familiar, chances are you've heard of or even tried Amarone, one of its most famous styles. Valpolicella produces a wide range of wines, from light and easy-drinking reds to powerful, age-worthy wines made with partially dried grapes. In this episode, we'll unpack the different appellations, key grape varieties, and unique winemaking techniques that make this region so important to understand for your studies. What You'll Learn in This Episode: The geography of Valpolicella, located just outside Verona in the foothills of the Lessini Mountains. The main grapes: Corvina (the star of the show), along with Corvinone, Rondinella, and Molinara. The difference between wines made from fresh grapes versus those made with the appassimento method (partially drying grapes before fermentation). The dry styles: Valpolicella DOC and Valpolicella Classico DOC. The sweet and powerful wines: Recioto della Valpolicella DOCG and how it paved the way for Amarone della Valpolicella DOCG. The story of Amarone's "accidental" birth and its rise to international fame. The Ripasso method, where Valpolicella wine is "re-passed" over Amarone skins, creating the so-called "Baby Amarone." By the end of this episode, you'll have a much clearer grasp of the styles, rules, and labeling terms that often confuse students—and you'll be better prepared to recognize how these wines show up in WSET exam questions. Resources & Links Sign up for the Wine Educate Newsletter for weekly study tips, class updates, and practice essay questions. www.wineeducate.com/newsletter-signup Catch up on Episode 72 for an overview of Italian wine laws. Next time, we'll head back to Piedmont to explore a more off-the-beaten-path region, Valle d'Aosta. Stay tuned!
Barolo & Barbaresco: Wine Laws at the WSET Level 3 Level Welcome back to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is episode 73. Today, we're diving into two of Italy's most legendary regions: Barolo and Barbaresco, through the lens of WSET Level 3 wine laws. These two Nebbiolo-based DOCGs may sit just two miles apart, but their histories, elevations, soils, and styles each tell a fascinating story. Barolo spans about 2,000 hectares, while Barbaresco is much smaller at just 677 hectares. Both regions are defined by steep south-facing slopes, variations in altitude, and unique mesoclimates that make understanding their laws and vineyard classifications essential for Level 3 students. In this episode, we'll cover: The growth of Barolo's vineyard land (including the 50% increase between 1999–2013) and what it means for quality. Barolo's DOCG rules, from 100% Nebbiolo to its strict minimum aging requirements (38 months, with 18 in wood). The controversies between traditional and modern producers in the 1990s and how styles have evolved. Barbaresco's smaller size, earlier ripening Nebbiolo, and how the Tanaro River influences its style. Why Barbaresco requires only 26 months of aging, and the logic behind the January release date. The role of villages, named vineyards (crus), and labeling terms that help you identify the best wines. How Alba DOC and Langhe DOC wines offer tremendous value compared to their more famous neighbors. I'll also share some of my own travel experiences in the region—from tasting unforgettable wines to hearing firsthand about the challenges of soaring land and housing prices for local winemaking families. By the end of this episode, you'll have a clearer picture of how Barolo and Barbaresco's wine laws shape their styles, reputations, and market values. 📌 Next up: On Tuesday, we'll shift focus to Valpolicella and unpack Amarone, Ripasso, and Recioto—another region where wine laws really drive style.
Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate Hello and welcome to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is Episode 72. Last week in the newsletter, I asked what wine laws you wanted me to cover next, and over 75% of you said Piedmont. But before we dive into that beautiful (and complex!) region, it's important to first look at Italy's wine laws as a whole. Understanding the bigger framework will make learning regions like Piedmont much easier. In this episode, I'll cover: Italy's geography and climate – stretching across varied latitudes, mountain ranges, and volcanic soils. The incredible grape diversity – over 350 authorized grape varieties and potentially hundreds more still being identified. The wine law system – from the EU's PDO/PGI framework to Italy's own DOC, DOCG, and IGT designations. History of Italian wine laws – why Italy was later than France to adopt these systems, and how they evolved from the 1960s through the 1990s. Key labeling terms – what Classico means (think historic heartland sites) and how Riserva indicates longer aging. This episode will give you a solid foundation so when we get into regions like Barolo, Barbaresco, Valpolicella, Alto Piemonte, and Valle d'Aosta, the details will click into place. If you're not yet on the Wine Educate newsletter, make sure to sign up at wineeducate.com – it's where I share extra study tips and give you a say in which regions we cover next. On Thursday, we'll start with Barolo and Barbaresco, two of the most iconic DOCGs in Italy. See you then!
Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate Episode 71 – Wine Laws of Burgundy: Côte Chalonnaise & Mâconnais In this episode of the Wine Educate Podcast, we conclude our Burgundy wine law series with two often-overlooked but fascinating regions: the Côte Chalonnaise and the Mâconnais. These southern Burgundy appellations may not always command the same prestige as the Côte d'Or, but they deliver remarkable value and unique expressions of Chardonnay and Pinot Noir. We'll cover: The geography and elevation of the Côte Chalonnaise and how it impacts ripening and wine style. Notable appellations including Rully, Mercurey, Givry, Montagny, and Bouzeron (yes, it's as fun to say as it sounds). How wines from these regions compare to their Côte d'Or neighbors—sometimes lighter, sometimes rustic, but often great value. The history and expansion of the Mâconnais, where Chardonnay dominates, Gamay sneaks in, and rolling hills create diversity in vineyard conditions. Key appellations such as Mâcon-Villages, Saint-Véran, and the star of the region: Pouilly-Fuissé, which gained Premier Cru status as recently as 2020. Why these regions represent "sneaky deals" for wine students and enthusiasts alike. As always, I connect these details back to the WSET Level 3 framework so you'll know exactly what to focus on for exam preparation. Next week, by popular request, we begin exploring the wine laws of Northern Italy, starting with Piedmont.
70. The Wine Laws of Burgundy – Côte d'Or & The Importance of Slope Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate Today's episode continues our Burgundy series with a focus on the Côte d'Or—and more specifically, the role that slope plays in vineyard quality and classification. This concept is key not just in Burgundy but also in other cool to moderate regions like Germany's Mosel and Alsace. We'll cover: Why elevation matters (200–400 meters in the Côte d'Or) How soil, drainage, and frost risk change from top to bottom of the slope Why mid-slope vineyards are home to many Premier Cru and Grand Cru sites How aspect (east/southeast exposure) influences ripening in this northerly climate The Côte de Nuits vs. the Côte de Beaune, and why nearly all red Grand Crus are in the north and nearly all white Grand Crus are in the south Key villages and their most famous crus, including Gevrey-Chambertin, Vosne-Romanée, Nuits-Saint-Georges, Aloxe-Corton, Meursault, Puligny-Montrachet, and Chassagne-Montrachet Newer classifications like Bourgogne Côte d'Or AOC and how they fit into the picture This is a dense one—but understanding slope and geography will make Burgundy's wine laws far less intimidating. Next up: we'll wrap up our Burgundy laws series with Chalonnais and the Mâconnais on Thursday.
Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate Welcome to episode 69 of the Wine Educate Podcast. This week, we're continuing our Burgundy series, focusing on the fascinating history behind the region's wine laws. Understanding this history really helps explain why Burgundy looks the way it does today—with its extreme fragmentation and complex vineyard ownership. We start by looking at the early role of the monks. The monks not only planted and maintained the vineyards, but also took careful notes over centuries. Their records helped identify which parcels produced the best wines, laying the foundation for today's classification system of Grand Cru and Premier Cru sites. Then we move to the Napoleonic Code. After the French Revolution, vineyard land was redistributed from the church and nobility to the people. Under Napoleonic inheritance laws, land had to be divided equally among children. Over generations, vineyards were literally sliced into smaller and smaller parcels—sometimes down to just a single row of vines. This made it nearly impossible for individual growers to make and bottle wine on their own, paving the way for the rise of négociants. We also compare this with Bordeaux, where wealth and resources allowed estates to avoid such division by creating shares, keeping vineyards intact under large châteaux. This is a key reason why Burgundy and Bordeaux evolved so differently. Finally, we take a closer look at Chablis, adding another layer to our Burgundy pyramid: Petit Chablis – entry-level wines from less favorable sites (often cooler or higher). Chablis AOC – classic Chardonnay from the region. Chablis Premier Cru – 79 sites exist, though not all are widely used on labels. Chablis Grand Cru – one appellation, but divided into seven named climats, each appearing on labels. Next week, we'll dive into the Côte d'Or and one of the most important concepts in wine education: slope. We'll explore why the position of vines on a hillside matters so much, not just in Burgundy but in many of the world's great wine regions.
Resources & Links: Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Visit our website: www.wineeducate.com How to Contact Us: Email: joanne@wineeducate.com Instagram: @wineeducate In this episode, Joanne introduces the fascinating world of Burgundy (or Bourgogne) and unpacks the wine laws at the WSET Level 2 level. This is the start of a four-part series on Burgundy, where history, geography, and classification come together to shape one of the most famous wine regions in the world. You'll learn about: How Burgundy compares to Bordeaux in size and production. The climate differences between Chablis, the Côte d'Or, and the Mâconnais. Why Burgundy's geography and soil diversity create such nuance in its wines. The pyramid of Burgundy's appellation system: Regional, Village, Premier Cru, and Grand Cru. Key appellations to know for WSET Level 2, including Chablis, Meursault, Puligny-Montrachet, Gevrey-Chambertin, Nuits-Saint-Georges, Beaune, Pommard, Mâcon, and Pouilly-Fuissé. The ongoing debate of "Burgundy" vs. "Bourgogne" — which one should we use? Burgundy may look deceptively simple—white wines are Chardonnay, red wines are Pinot Noir—but this episode shows why its classification system makes it one of the most complex and fascinating regions to study. Stay tuned for the next episode in this series, where we'll take a deeper dive into Burgundy's history and how it connects to today's wine laws.
Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate If you have questions about upcoming WSET classes, coaching or trips book a 15 min free discovery call with Joanne! https://calendly.com/joanne-wineeducate/wset-discovery-call In this episode, we continue our exploration of Bordeaux wine laws—this time at the WSET Level 3 level—focusing on the complex and sometimes controversial classification systems. Unlike appellations, which are based on geography, grape varieties, and winemaking rules, classifications rank individual estates (châteaux), functioning more like brands. This distinction, along with changes in ownership and vineyard size over time, has created ongoing debates about fairness and relevance. We cover: The 1855 Classification – Commissioned for the Paris Universal Exhibition, ranked by price rather than tasting, and intended to be permanent. Includes the famous upgrade of Château Mouton Rothschild after decades of lobbying. Cru Bourgeois – Unique to the Médoc, established in 1932, and reshaped multiple times due to controversy and lawsuits. Now reviewed every 5 years. Graves Classification (Pessac-Léognan) – Separate lists for red and white wines, with no ranking, and all classified châteaux now located within Pessac-Léognan. Saint-Émilion Grand Cru Classification – The only classification within the appellation system, intended to be reclassified every 10 years, but plagued with disputes, lawsuits, and recent high-profile withdrawals. If you're studying for Level 3, understanding the history, purpose, and controversies behind these systems can help you navigate exam questions and connect the theory to real-world wine market dynamics. Next week, we move from Bordeaux to Burgundy—another region where wine laws and classifications are both fascinating and essential for your WSET studies.
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