Wine Educate: Wine Tasting, Wine Tips, Wine Enthusiast, WSET

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75. Wine History in Context: Alto Piemonte’s Revival and Valle d’Aosta’s Alpine Charm

2025-09-1111:06

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.

74. Amarone & Recioto: The Passito Wines & Laws of Valpolicella Explained

2025-09-0912:28

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!

73. Barolo & Barbaresco: Wine Laws at the WSET Level 3 Level

2025-09-0416:58

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.

72. Italian Wine Laws at the WSET Level 2 Level

2025-09-0210:48

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!

71. Wine Laws of Burgundy: Côte Chalonnaise & Mâconnais

2025-08-2810:50

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

2025-08-2614:19

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.

69. The History of Burgundy Wine Laws: How Monks and the Napoleonic Code Shaped Today’s Vineyards

2025-08-2108:16

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.

68. WSET Level 2: Intro to Burgundy Wine Laws and Classifications

2025-08-1912:24

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.

67. The Story Behind Bordeaux’s Famous (and Controversial) Wine Classifications

2025-08-1414:33

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.

66. WSET Level 2: Understanding Bordeaux’s Regions, Grapes, and Classifications

2025-08-1209:53

Resources & Links: Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup 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 How to Contact Us: Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate In this episode of the Wine Educate Podcast, Joanne Close dives into the Bordeaux wine laws at the WSET Level 2 level. If you’ve ever been curious about how Bordeaux is divided, which grapes dominate, or why the left and right banks produce such different styles of wine, this is your episode. Joanne covers Bordeaux’s moderate maritime climate, its geography defined by the Gironde estuary and its two major tributaries (the Garonne and Dordogne rivers), and how the region is divided into the Left Bank, Right Bank, and Entre-Deux-Mers. You’ll learn why Merlot dominates plantings overall, why Cabernet Sauvignon thrives on the gravelly soils of the Left Bank, and how blends are the hallmark of Bordeaux wines. Key Bordeaux AOCs are broken down, including Bordeaux AOC, Bordeaux Supérieur AOC, Médoc AOC, Haut-Médoc AOC, Margaux AOC, Pauillac AOC, Graves AOC, Pessac-Léognan AOC, Pomerol AOC, and Saint-Émilion AOC. Joanne also introduces terms like Château, Grand Cru Classé, and Cru Bourgeois, while saving the more complex classifications for Thursday’s Level 3 deep dive. If you’re studying for WSET Level 2, or simply want a clearer understanding of Bordeaux’s wine structure, this episode offers a solid foundation before we dig into the fascinating (and sometimes dramatic) history behind the laws in the next episode.

65. WSET Level 3: Understanding the History and Evolution of German Wine Laws

2025-08-0712:55

Resources & Links: Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup Episode Overview: Welcome to Episode 65! This episode continues our wine law series with a deep dive into German wine laws at the WSET Level 3 level. If you haven’t already, be sure to listen to Episode 64 for the Level 2 overview first—this builds directly on that foundation. In today’s episode, we go beyond the ripeness categories and start exploring the historical and political context behind Germany’s evolving classification system. From the sweeping 1971 wine law to the emergence of the VDP, and the 2021 governmental shift toward site-specific quality labeling, there’s a lot to unpack. What We Cover in This Episode: A quick review of Germany’s long wine history and how vineyard sites were historically identified and mapped The 1971 Wine Law and why it wiped out recognition of many of the smaller, high-quality vineyard sites The role of the Verband Deutscher Prädikatsweingüter (VDP) and its own private classification system modeled after Burgundy Key terms: Erste Lage, Grosse Lage, and Grosses Gewächs (GG) How VDP members maintain higher quality standards than the legal minimum The 2021 German Wine Law changes, influenced by the VDP, that introduce a new quality pyramid based on geographic origin rather than just must weight How to spot a GG wine and why they’re worth seeking out Tips for understanding the difference between Prädikat levels and origin-based classification A reminder that wine laws are not static—they evolve, and it’s exciting to see systems like Germany’s adapt and improve Study Tip of the Week (Level 3): Wine laws do show up on the exam—and in many different ways. Even though we don’t have time to cover them in depth during class, I’m using the podcast to give you the background and context that can really help you absorb the material. Share this episode with your fellow classmates if you're currently in a Level 3 course. It all starts with today’s episode.

64. WSET Level 2: How to Read a German Wine Label

2025-08-0511:53

Resources & Links: Sign up for the Wine Educate Newsletter – the hub for all upcoming classes, study tools, and wine trips: 👉 www.wineeducate.com/newsletter-signup How to Contact Us: Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate Wine Educate Podcast – Episode 64 German Wine Laws (Level 2 Overview) Welcome to Episode 64 of the Wine Educate Podcast. In this episode, host Joanne Close dives into one of the most confusing—but fascinating—topics in WSET Level 2: German Wine Laws. Whether you’re just starting your wine studies or deep into Level 3 prep, this episode will walk you through the core classifications used in Germany, including how to interpret wine styles based on sugar levels and labeling clues. In this episode, you’ll learn: The three main quality levels covered in Level 2: Landwein, Qualitätswein, and Prädikatswein The six Prädikat categories, from Kabinett to Trockenbeerenauslese Labeling terms like Trocken and Halbtrocken and how to spot dry vs. sweet styles Hacks for using alcohol percentage and label clues to figure out sweetness levels Joanne shares helpful context on why sugar levels matter so much in a cool climate like Germany, and how those rules evolved. Plus, she offers practical advice on how to confidently read a German wine label—and what to do when you’re faced with a Riesling decision at the wine shop. Homework: Visit your local bottle shop and look at their German wine selection. Can you identify whether a wine is likely to be dry or sweet using the label terms and alcohol percentage? Pick one up and give it a try! Up Next: In Thursday’s episode, Joanne returns with a deeper dive into the German Wine Laws at the Level 3 level. If you’re currently studying for Level 3 or just love going deeper with your wine knowledge, you won’t want to miss it. See you Thursday!

63. WSET Level 3 Tasting Tip: Don’t Let a Sweet Wine Sabotage Your Exam

2025-07-3105:30

Resources & Links: Sign up for the Newsletter – Get weekly Level 1, 2 & 3 tips, podcast links, and study resources www.wineeducate.com/newsletter-signup In This Episode: What happens if you’re given a sweet white wine on the Level 3 tasting exam? In Episode 63, Joanne shares a smart (and easy to miss) strategy for the order in which you taste the wines during the exam—especially if one of them is a sweet/luscious style like Sauternes or Tokaji. Most students instinctively begin with the white wine, but if that white is sweet, it can completely overwhelm your palate and throw off your ability to assess the red wine accurately. That sugar will mute fruit, distort tannin perception, and make the red seem more acidic and bitter than it really is. Joanne walks through: Why you should consider tasting the red before the white in some cases Clues to help you identify a sweet wine without tasting it How to avoid tanking the red wine analysis due to a sugar-loaded first impression What to look for: deep gold color, honeyed aromas, and slow, viscous legs This is the kind of small but powerful exam-day detail that can save you critical points. Whether you’re weeks away from your Level 3 tasting or just starting to prep, tuck this tip in your back pocket—you’ll be glad you did. Coming Up: Next week, we kick off a brand-new series on Wine Laws, starting with Germany. If you’ve ever struggled with understanding European labeling or regional classifications, this one’s for you. Be sure to subscribe so new episodes pop right to the top of your feed.

62. Wine Tasting Series: Understanding Malolactic Conversion

2025-07-2912:18

Wine Educate Newsletter – Sign up for exclusive content and class/trip updates www.wineeducate.com/newsletter-signup In this episode of the Wine Educate Podcast, Joanne wraps up the summer tasting series with a deep dive into malolactic conversion, a winemaking process that’s often misunderstood. If you’ve ever wondered why some white wines taste buttery while others stay crisp and tart, this episode will help you connect the dots. Joanne walks us through the difference between malic and lactic acid, how this bacterial process works, and why it’s standard in red wine but a stylistic choice in whites. She also shares practical tasting ideas you can try at home—including how to use Granny Smith apples, yogurt, and even movie theater popcorn to better understand this transformation in wine. You’ll also hear about great tasting comparisons (like Napa Chardonnay vs. Chablis), how to talk to your local bottle shop, and why this topic matters if you're studying for WSET Levels 2 or 3. What’s in This Episode? Malolactic Conversion vs. Fermentation Why the name changed—and why it matters that it’s not technically a fermentation Why All Red Wines Go Through It A behind-the-scenes reason from a winemaker about wine stability and bacteria How It Affects White Wine Styles The softening of acid, increased mouthfeel, and that signature buttery aroma What Wines Typically Go Through It A breakdown of grapes that often do (like Chardonnay) vs. those that typically don’t (like Riesling or Sauvignon Blanc) Tasting Exercises You Can Try at Home How to identify malic vs. lactic acid using foods and practical wine comparisons Bonus Tips for WSET Students Which wines to seek out, how to build your sensory memory, and where to get Joanne’s tasting sheets (available for one more week!) Resources & Links: Newsletter Sign Up – Get the tasting sheets before they go offline Wine Educate Website – Learn more about WSET classes, retreats, and study support

61. WSET Level 3 Success Starts Here: Your Complete Prep Checklist

2025-07-2408:10

Resources & Links www.wineeducate.com/newsletter-signup How to Contact Us joanne@wineeducate.com Show Notes: School is back in session, and today I’m tackling a question I get all the time from Level 2 students: “What should I be doing to prepare for Level 3?” Whether you're eager to keep the momentum going or just beginning to explore what’s next, this episode is for you. Here's what we cover in Episode 61: 1. Get the Level 3 Book Your first step is to get the WSET Level 3 textbook in your hands. You don’t have to register for the class right away—just ask your local provider if you can purchase the book or the full study pack (which includes the textbook, workbook, and SAT card). If you do buy it separately, remember to mention that when you enroll so you’re not charged twice. 2. Listen to Episodes 27–39 These episodes were designed to prep you for Level 3. I cover what makes Level 3 more challenging, how to study smarter, and what to expect. They’re packed with tips and context that I simply don’t have time to cover in class. 3. Choose Your Format and Timing Think about how you learn best. – Do you want to take the class in person, or does online work better for your schedule? – Do you need a slower pace, or does a more condensed schedule keep you focused? Wine Educate offers a few different options, including a new condensed format that cuts class time in half by offering two classes per week. It's not a full one-week intensive, but it’s faster than the 15-week version. Choose what works best for your learning style. 4. Consider Taking the Launchpad Prep Course This is our Level 3 prep course designed to help bridge the gap. It’s available in two formats: – Live Launchpad for real-time support and motivation – Evergreen Launchpad for flexible, go-at-your-own-pace prep Both formats include all the materials and guidance you need to feel ready when class begins. 5. Explore the Level 3 Bootcamp Trip For those looking for a deeper, immersive experience, we offer a springtime Bootcamp trip at my family’s vineyard in the South of France. This course focuses on the essay portion of the exam, which many students find challenging, and provides hands-on vineyard learning. If you're a visual, experiential learner, this option can be transformative. Need help figuring out what’s right for you? Reach out! Email me at joanne@wineeducate.com or simply hit reply on the newsletter. I’m always happy to answer questions and help you build the path that works best for your study goals. Until next time—cheers, and good luck on your WSET journey.

60. Wine Tasting Series: - Lees Ageing in Wine: What It Is, Who Uses It, and Why It Matters

2025-07-2212:59

Resources & Links Sign up for the newsletter to get the full tasting exercise sheet and weekly updates: www.wineeducate.com/newsletter-signup How to Contact Us Email Joanne at: joanne@wineeducate.com Episode Summary In this episode, Joanne dives into the concept of lees aging—a winemaking technique that can add texture, flavor, and complexity to a wine. You’ll learn what lees are, what autolysis means, and how lees contact shows up in both still and sparkling wines. Joanne also covers why some winemakers use lees aging and why others avoid it, depending on the wine’s intended style. You’ll walk away with a clear understanding of what to look for in the glass and how to taste the difference for yourself. In This Episode: What lees are and how they form during fermentation The process of yeast autolysis and what it does to wine Three key impacts lees aging has: added body, flavor, and stability Why winemakers choose to age wines on the lees Examples of wine styles that do and do not use lees aging A side-by-side tasting recommendation: Without lees contact: Sauvignon Blanc from Marlborough or Pinot Grigio With lees contact: Muscadet Sèvre et Maine “Sur Lie” from the Loire Valley Tasting Series Reminder This is tasting exercise number nine in the summer mini-series. You can download the full tasting sheet with prompts and guided questions from the newsletter at: www.wineeducate.com/newsletter-signup Next week’s episode will be the final tasting in this 10-part series, and then we’ll shift gears to cover more WSET Level 3 material. Thank you for listening to the Wine Educate Podcast. Until next time!

59. Corks, Screwcaps, and Surprises: How Wine Closures Affect What’s in Your Glass

2025-07-1712:48

Resources & Links Join the Wine Educate Newsletter — Get the tasting series, study tips, and WSET updates each week www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Instagram: @wineeducate Email: joanne@wineeducate.com Episode Summary This week we’re diving into a topic I’ve wanted to talk about for a while—wine closures. Whether you’re studying for WSET Level 3 or just wondering why some wines pop and others twist, this episode breaks down the major closure types, their pros and cons, and what they mean for wine quality and storage. While this could easily become a deep dive (and I may still do that one day), today’s episode is an overview to help you better understand how closures affect the wine in your glass and what to look out for as a consumer or student. What You’ll Learn The difference between natural cork, technical corks, synthetic corks, screwcaps, Vinolok, and crown caps What TCA is, how it affects wine, and why it still impacts up to 2–3% of cork-closed wines The pros and cons of each closure, from oxygen ingress to perception and pricing Why synthetic corks aren’t recommended for aging, and how fast they let in oxygen Why screwcaps are often a better choice for fresh, young wines—and how liner options now offer controlled oxygen exposure What to do if you're storing wine at home—and how your closure type matters Real-world advice on how closures show up in blind tastings, and how they might influence your assumptions A Quick Snapshot Natural cork is traditional and romantic, but still poses a risk of TCA (cork taint). Screwcaps offer a reliable, taint-free seal and are ideal for most young wines. Synthetic corks might look fun, but they allow a lot of oxygen in—and that’s not great if the wine’s been on the shelf for a while. Technical corks, like DIAM, use advanced cleaning processes to remove TCA, while Vinolok glass closures are beautiful but expensive. Crown caps are becoming more common in pet-nats and natural wines and are widely used during sparkling wine production. Final Thought Closures are more than packaging—they’re a clue. They tell you something about the wine’s intended shelf life, how it was made, and even how it should be stored. Understanding the differences helps you buy better, store smarter, and taste more confidently. And if you ever doubted the importance of closures, remember: even the most beautiful wine can be spoiled by the wrong seal. See you next time, Joanne

58. Wine Tasting Series: - Understanding SAT Clusters - #8 - Herbal

2025-07-1511:59

Resources & Links Join the Wine Educate Newsletter — Get tasting sheets, class updates, and study tips straight to your inbox. www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Instagram: @wineeducate Email: joanne@wineeducate.com Episode Summary In this week’s tasting episode, we’re sticking with the green theme—but taking a turn from herbaceous to herbal. They’re not the same (and your WSET Level 3 SAT card agrees). Joanne breaks down what qualifies as herbal—think mint, eucalyptus, dill, lavender—and offers hands-on tips for recognizing these aromas and flavors in your daily life, from peppermint tea to dill-flavored potato chips. You’ll also hear about her recent wine road trip through Piedmont, Val d’Aosta, and back through the South of France, where the changing landscape echoed these herbal notes in both the wines and local cheeses. What You’ll Learn The difference between herbaceous and herbal (and why it matters on the SAT) How to identify mint, eucalyptus, fennel, dill, and lavender using items you likely already have Why dried herbs are tricky—but worth practicing Wine examples that often show herbal notes, like Australian Shiraz, Rioja, and Southern Rhône reds A tasting group exercise you can do this week to sharpen your herbal identification skills Tasting Challenge Gather some common dried herbs—oregano, thyme, basil, rosemary—and do a blind smell test with your tasting group. Can you pick out each one? Then try a Rioja or an Aussie Shiraz and see if you can find dill or eucalyptus on the nose. This kind of sensory training builds the confidence you need for Level 3 tasting exams. Final Thought You don’t need access to every plant on the SAT card to be a great taster. Use what’s around you, get curious, and don’t be afraid to name something even if it’s not “on the list.” What matters is building your own sensory memory.

57. Decanting Wine: Tips, Myths, and Best Practices

2025-07-0911:21

Resources & Links • Join the newsletter and get weekly tasting sheets, updates, and bonus content: www.wineeducate.com/newsletter-signup • Ask a question via the SpeakPipe link in the newsletter How to Contact Us • Website: www.wineeducate.com • Instagram: @wineeducate • Send a question: Look for the SpeakPipe link in the newsletter Episode Summary In this Thursday Q&A episode, Joanne answers a question from Jonathan: “When should I use a decanter?” It’s a great question—and one that many people are afraid to ask. Joanne walks through the main reasons to decant wine and when it might actually make things worse. From young reds that need to open up, to natural wines with reduction, to bottles with sediment, she covers the practical (and avoidable) reasons for decanting. And yes—she even shares a story about vintage Champagne in a decanter. What You’ll Learn in This Episode • Why decanting helps wines "open up" • When sediment makes decanting necessary • How just opening the bottle early can often be enough • Why most wines don’t need to be decanted • Which wines are good candidates (and which aren’t) • How older wines can be fragile and fall apart after decanting • Why you don’t need a fancy decanter to try this at home • The controversial truth: Yes, it’s okay to decant vintage Champagne! Wines Mentioned • Young, tannic reds: Cabernet Sauvignon, Syrah/Shiraz, Barolo • Natural wines (with reduction) • White Burgundy (and other age-worthy whites) • Vintage Champagne (when you’re feeling bold) Key Takeaway There’s no one-size-fits-all answer. Wine is about enjoyment, so if you’re curious—experiment! Use what you have, taste as you go, and don’t worry about “rules.” Even a science beaker can be a great decanter.

56. Wine Tasting Series: - Mini Wine Tastings You Can Do at Home - #7 - Herbacious

2025-07-0808:07

Resources & Links Join the newsletter and download the full tasting prompt sheet: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Instagram: @wineeducate Submit a question for the podcast: Use the SpeakPipe link in the newsletter Episode Summary Welcome to Episode 56 of the Wine Educate Podcast. It’s Tuesday, which means we’re continuing our Summer Tasting Series—short, practical exercises you can do at home or with your tasting group to build your sensory memory and confidence with aromas and flavors. This week’s focus is on herbaceous aromas, a key cluster on the WSET SAT. Joanne walks us through how to identify and experience the following aromas: green bell pepper, grass, asparagus, tomato leaf, and blackcurrant leaf. Not to be confused with herbal notes, these green aromas are especially common in Sauvignon Blanc and less-ripe Cabernet Sauvignon. You’ll get tips on where to find these ingredients—whether it’s the farmer’s market, your own backyard, or a trip to the store—and why it matters to train your brain to recognize them. Joanne also shares how to link these notes to specific wines, with suggestions to try New Zealand Sauvignon Blanc and Bordeaux-style Cabernet blends for real-world examples. Whether you're studying for WSET or just want to be more confident in your tasting, this episode will help you file those aromas into your internal “flavor cabinet” with clarity and a little bit of fun. Tune in, sniff around, and start building your aroma recognition skills one wine at a time. Next Steps Download the companion tasting sheet from the newsletter. Not on the list? Visit www.wineeducate.com/newsletter-signup

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Aug 15th

#box-pro-ellipsis-17580081864427{-webkit-line-clamp:2;}Wine Educate: Wine Tasting, Wine Tips, Wine Enthusiast, WSET

August Ezequiel

Wine Educate: Wine Tasting, Wine Tips, Wine Enthusiast, WSET