Episodes

2d ago

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

Dec 11

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

Dec 4

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

Nov 27

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

Nov 20

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.

Nov 13

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.

Nov 6

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

Oct 30

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!

Oct 23

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.

Oct 16

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

Oct 9

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

Oct 2

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

Sep 25

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

Sep 18

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

Sep 16

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

Sep 11

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.

Sep 9

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!

Sep 4

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.

Sep 2

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!

Aug 28

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.

Aug 26

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.

Aug 21

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.

Aug 19

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.

Aug 14

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.

Aug 12

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.

Aug 7

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.

Aug 7

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.

Aug 5

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!

Jul 31

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.

Jul 29

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

Jul 29

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

Jul 24

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.

Jul 22

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!

Jul 17

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

Jul 17

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

Jul 15

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.

Jul 9

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.

Jul 8

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

Jul 3

Resources & Links Sign up for the newsletter: www.wineeducate.com/newsletter-signup Ask your question for the podcast: SpeakPipe link in the newsletter How to Contact Us Instagram: @wineeducate Email: joanne@ wineeducate.com Host: Joanne Close Episode Summary You've just come back from a week of learning, wine tasting, and exploring the vineyards of France—you're full of enthusiasm and new knowledge. But how do you talk about wine with friends and family without coming across as condescending? In this episode, Joanne tackles a thoughtful listener question and shares real advice on how to talk about wine in a way that's approachable, fun, and respectful—without dulling your passion or making anyone feel uncomfortable. In This Episode: How to avoid "winesplaining" and connect instead What to do when someone is wrong without embarrassing them The difference between being helpful and being the wine fact police Connecting wine to other interests: history, gardening, art, food Remembering that wine is about enjoyment—ice cubes and all A few stories from the vineyard and lessons from real life Why a little kindness goes further than a textbook correction Key Takeaway: Share what you love about wine in a way that invites curiosity, not correction. Be the person who brings others in, not the one who pushes them away.

Jul 1

Resources & Links: Sign up for the Wine Educate newsletter and download the companion tasting sheet: www.wineeducate.com/newsletter-signup How to Contact Us: For questions, speaking requests, or upcoming classes and trips, visit www.wineeducate.com or find us on Instagram @wineeducate. Episode Summary: In today's tasting episode, Joanne shares a practical, at-home exercise focused on how sweetness in food can dramatically affect the taste of wine. This is one of those structural components that's hard to memorize from a chart but easy to understand once you experience it. Using a dry white or red wine and something sweet—maybe a bite of chocolate—you'll explore how sweetness in food increases the perception of bitterness, acidity, and alcohol in wine, while reducing its fruitiness and body. Joanne walks through how this concept shows up in real-life dining situations (like ordering dessert after a bottle of red) and why you should always consider a dessert wine for sweet foods. She also explains why this lesson is relevant for WSET students at every level and how tasting exercises like this can lock in your learning for exam day. You'll also hear about a clever pairing strategy from a Bordeaux winemaker who served sweet wine with umami-rich dishes to create a beautifully balanced experience. Takeaway: Sweet food can rob a wine of its best qualities. Try this exercise at home and discover just how much sweetness changes your wine—and why pairing sweet with sweet is the key to a successful match.

Jun 26

Resources & Links: Sign up for the Wine Educate newsletter to submit your question and get tasting sheets, study tips, and updates: www.wineeducate.com//newsletter-signup About the Episode: This week's listener question comes from Liz, and it's one many of us can relate to—how do you know when it's the right time to open a special bottle of wine? In this episode, I walk you through the key components that make a wine age-worthy—acidity, tannin, sugar, concentration, and complexity—and how proper storage conditions play a big role in how a wine matures over time. I also share strategies for checking in on how a bottle might be drinking now (even if it's not yours!) using tools like CellarTracker and Wine-Searcher. If you're sitting on a wine you've been saving for the "perfect" moment, this episode might help you decide whether to wait—or go ahead and pull the cork. What You'll Learn: Why most wines are not made to age and are best enjoyed young What structural and sensory traits give a wine aging potential How bottle variation and storage conditions affect aging How to use online tasting notes to guide your drinking window Why sometimes, it's worth drinking the wine now—and creating a memory Ask Your Own Question: Got something you'd like to hear about on the podcast? Leave me a voice note through SpeakPipe—the link is always in the newsletter. I'd love to hear from you. Thanks for listening, and don't wait too long—life is short, and the wine is probably ready.

Jun 24

Resources & Links Subscribe to the newsletter to get the Body Exercise Handout: www.wineeducate.com/newsletter-signup Have questions or want to share how your tasting group is doing? Email me: joanne@wineeducate.com Episode Summary In this Tuesday Tasting episode, we're revisiting one of my favorite exercises for helping students understand a core component of wine tasting: body. This is a concept that comes up frequently in both Level 2 and Level 3 WSET exams, and it's something many students struggle to pin down confidently. We're stepping away from the wine glass—at least temporarily—and heading to the fridge. This episode walks you through a tried-and-true tasting experiment using skim, 2%, and whole milk to illustrate how body feels on the palate. It's a simple way to isolate that sensation of "weight," and it gives you a clear reference point that you can carry into your wine tasting practice. Whether you're studying for the exam or just want to fine-tune your palate, this is an exercise worth doing—and worth repeating. In This Episode Joanne breaks down how to approach the concept of body in wine and explains how alcohol, tannin, and sweetness all contribute to it. She shares her go-to "cheat sheet" for estimating body and guides listeners through a fun, low-pressure experiment using different types of milk to simulate the light-to-full body spectrum. She also touches on how to translate this into a wine tasting, offering examples of wines you can use to reinforce what you learned through the milk exercise. Plus, there's a reminder about wine tasting order and why it matters more than we think. If you're already subscribed to the newsletter, check your inbox for a printable version of the milk experiment, along with discussion prompts for tasting groups. And if you're not on the list yet, you can sign up anytime at wineeducate.com. Want to Share Your Results? Joanne would love to hear how this exercise goes for you or your tasting group. Just hit reply to the newsletter email—or send a note to joanne@wineeducate.com —and let her know what you discovered.

Jun 22

Resources & Links Connect on Instagram and join the conversation: @wineeducate Have a wine question for Joanne? Email joanne@wineeducate.com Episode Summary In this Thursday episode, Joanne digs into a frequently asked—and slightly spicy—topic: what exactly is a sommelier? Who gets to use the title, and how has the meaning shifted over time? She traces the word's origins from its Old French roots (spoiler: it involved pack animals) to its evolution in aristocratic households and, eventually, the modern fine dining scene. Drawing from respected sources like Jancis Robinson's Oxford Companion to Wine , Joanne breaks down the traditional definition—and then explores how that definition is being stretched today. With the rise of formal certifications (like CMS and WSET), social media, and pop culture (hello, Somm ), the title "somm" is now being used far beyond the restaurant floor. But is that a problem? Or just part of natural language evolution? Joanne plays devil's advocate, shares some historical perspective, and invites you to weigh in. Whether you work in a restaurant, retail shop, tasting room, or classroom, this episode offers food for thought on how we define roles in the wine industry. In This Episode: The origin and history of the word "sommelier" The traditional definition (and who sets it) The modern shift: somm as a role vs. somm as an identity How wine professionals in education, retail, or distribution fit into the picture Why the term can be controversial—and why it still matters A call for listener thoughts and discussion on Instagram Join the Conversation Have an opinion about the word "somm"? Find the discussion post on Instagram @wineeducate and share your thoughts. This is one where we want to hear from you.

Jun 17

Resources & Links Access the Oak Aroma Kit PDF, wine examples, and tasting group prompts by signing up for the newsletter at www.wineeducate.com/newsletter-signup How to Contact Us Email Joanne directly at joanne@wineeducate.com to share feedback, questions, or episode ideas. Episode Summary Welcome to Episode 50 of the Wine Educate Podcast. It's a milestone week—Joanne just had a birthday, and we've reached our 50th episode. To mark the occasion, this episode brings you a fun, practical exercise to help improve your tasting vocabulary, especially for those studying for the WSET Level 3 exam. Today's topic is oak aromas and flavors—one of the most commonly underdeveloped sections of student tasting notes. Joanne explains why "oak" is not a sufficient descriptor and walks you through how to build your own Oak Aroma Kit using things you likely already have at home. From vanilla extract and baking spices to chocolate, toast, dill, and even suntan lotion, this is a creative way to get those key aromas into your memory before the exam. She also shares tips for using your new kit in a tasting group and how to tie these aromas back to real wine examples, including wines that clearly express American oak and French oak. In This Episode Why generic terms like "oak" cost you points on the WSET exam A walkthrough of each aroma listed under the Oak cluster in the Level 3 SAT How to assemble your own oak aroma kit with household items How to turn it into a tasting game with friends or classmates Where to find wines that highlight oak character for comparison A special listener request: Joanne wants to hear from you Episode Homework Sign up for the Wine Educate newsletter to receive the Oak Aroma Kit PDF Gather the kit items from around your house and start practicing Share the episode with your tasting group and try the recall game Taste and compare a wine that shows clear oak character—American and French Email Joanne and let her know what episodes or topics you've enjoyed most Looking Ahead The tasting series continues next week with more exercises to strengthen your sensory memory and build confidence for the exam. Stay tuned, and as always, thank you for being part of the Wine Educate community.

Jun 12

Resources & Links: Join the newsletter to get updates on new episodes, study tips, classes, and travel opportunities. www.wineeducate.com/newsletter-signup How to Contact Us: Email: joanne @wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate In this episode of the Wine Educate Podcast, Joanne shares practical advice for one of the most common wine anxiety moments: choosing a bottle at a restaurant. Whether you're a casual enthusiast, a corporate host, or the designated wine person in your friend group (because you took one WSET class!), this episode is for you. What's in This Episode: Bottles > Glasses (Most of the Time): Why ordering by the bottle is often better for a group—and more economical. The Sommelier Is Your Friend: How and why to talk to the som ahead of time if you're hosting a dinner or corporate meal. They want to help. Be Mindful of the Group: Consider that not everyone will drink, and people may be eating different dishes—versatile wines are your friend. When the Wine List Is Meh: If the restaurant list is uninspired or hard to navigate, go for tried-and-true options: Champagne or dry rosé from Provence are nearly always solid choices. Buy Time Gracefully: Not ready to decide? Order a glass of bubbles while you peruse the list without pressure. Value Regions to Know: Rhone and Loire Valley often offer great wines at great prices—look there if you're unsure. Final Takeaway: Wine is about enjoyment. Have fun, trust your instincts, and take a chance—you might discover something new. Thanks for Listening! Don't forget to subscribe, leave a review, and share the podcast with a wine-loving friend. And if you have a question you'd like Joanne to answer on a future episode, just reply to the newsletter or leave a voice message!

Jun 10

Wine Educate Newsletter – Sign up for exclusive content and class/trip updates www.wineeducate.com/newsletter-signup In this episode of Wine Educate, host Joanne Close dives into the bubbly world of sparkling wine—specifically two production methods you'll encounter in both WSET exams and your favorite wine shops: the Traditional Method and the Ancestral Method (also known as pét-nat). You'll learn: The step-by-step process of how Traditional Method wines like Champagne and Cava are made How pét-nat wines differ, including their natural fizz and sediment (aka fondo) Why Limoux might've made sparkling wine before Dom Pérignon (controversial, but fun!) Tips on what to buy, how to taste, and what to discuss in your study or tasting group What "snow globing" a pét-nat means—and whether you should try it This episode is part of the Wine Tasting Series: Mini Wine Tastings You Can Do at Home! —a fun, educational way to build your sensory memory and tasting confidence. Resources & Links: Sign up for the Wine Educate Newsletter to get the Episode 48 tasting worksheet, wine suggestions, and group discussion prompts Learn more about WSET classes with Wine Educate Explore upcoming 2026 trips How to Contact Us: Website: www.wineeducate.com Email: joanne @wineeducate.com Instagram: @wineeducate

Jun 5

Resources & Links Sign Up for the Wine Educate newsletter, the best way to get tasting PDFs, class updates, and trip info www.wineeducate.com/newsletter-signup Episode Summary It's getting hot out there—and it only takes a few hours of high heat to seriously damage a bottle of wine. In this episode, Joanne explains what heat damage actually does to wine, how you can spot it, and what you can do to protect your bottles at every stage—from delivery trucks to the trunk of your car. She shares real-world examples from the wine shop (including those dreaded summer deliveries), explains why most wineries won't ship wine in summer, and offers smart tips for protecting your bottles—including her golden rule: treat wine like you would a side of salmon. Whether you're a wine student, a collector, or just picking up a few bottles for dinner, this is an episode you don't want to miss. Topics Covered What heat damage does to wine (flavor, structure, and cork integrity) How quickly heat damage can happen (hint: hours, not days) What to look for when receiving wine shipments or shopping retail Why wineries pause shipping in summer How to safely transport wine in a hot car Tips for storage, delivery tracking, and protecting your wine year-round

Jun 3

In this episode, we're focusing on a simple, sensory-rich exercise: exploring the aromas and flavors of apples and how they show up in wine. This is a foundational tasting skill for both students and casual tasters—green apple, yellow apple, and red apple skin are aroma notes that show up constantly in WSET assessments and real-world wine descriptions. Whether you're preparing for your WSET Level 3 exam or just want to sharpen your sensory recall, this exercise is for you. What You'll Learn in This Episode: Why apple aromas are so common in wine (and what influences them) How to set up a simple at-home tasting using three apples: green, yellow, and red Suggested wine styles that correspond to each apple profile A blind tasting method to improve your aroma recognition How to log flavor memory and build your personal sensory "data bank" Recommended Apples: Green Apple: Granny Smith Yellow Apple: Golden Delicious Red Apple: Gala, Honeycrisp, or Red Delicious Suggested Wines that correspond with the apples: Green Apple Wines: Chablis, NZ Sauvignon Blanc, Champagne (Blanc de Blancs), cool-climate Chenin Blanc, Grüner Veltliner Yellow Apple Wines: Warmer-climate Chardonnay (California, Mâcon, southern Burgundy), Alsace Pinot Gris, Viognier Red Apple Skin Wines: Cru Beaujolais (Gamay), Pinot Noir, Grenache/Garnacha Want the PDF? To get the downloadable setup guide for this tasting, join the newsletter www.wineeducate.com/newsletter-signup How to Stay Connected Resources & PDFs: Included in every Tuesday newsletter this summer Classes & Trips: You'll find updates on WSET offerings and our 2026 wine trips inside the newsletter Have a Question? Just hit reply. The emails come from me directly and I love hearing from you!

May 29

Resources & Links: Sign up for the Wine Educate Newsletter to access free PDFs from the Taste This! series, including setup instructions for each tasting activity: www.wineeducate.com/newsletter-signup How to Contact Us: Got a question or topic you'd like covered on the podcast? Send me an email joanne@wineeducate.com I'd love to hear from you! Episode Overview: Today we're talking about aroma kits—what they are, how they work, and whether you need one if you're studying for your WSET exams or simply trying to get better at smelling wine. A listener question from Christine in Bergen, Norway inspired this week's episode (thank you, Christine!). We'll explore popular aroma kits like Le Nez du Vin , look at their pros and cons, and I'll share my honest thoughts after revisiting both a brand-new kit and one that's over a decade old. In this episode, you'll learn: The difference between wine tasting kits and aroma kits How long aroma kits last—and what happens over time Why the Le Nez du Vin kit is so popular with students and educators What to consider before investing (spoiler: they're pricey!) How to train your nose using everyday items around the house Plus, I'll give you some practical ideas for building your own "aroma memory bank" using spices, fruit, flowers, and more. Spoiler: your spice drawer might be more powerful than you think. Key Takeaway: These kits are beautiful and helpful—but not essential. You already have a powerful tool: your own sense of smell. Training it just takes intention and practice. If you're enjoying this summer series, don't forget to subscribe and join our newsletter list for all the free materials mentioned on the show.

May 27

Resources & Links – Get the free PDF tasting guide: www.wineeducate.com/tea – Listen to Episode 9: How to Set Up Your Tasting Environment – Listen to Episode 18: What Is Tannin and Why Does It Matter? How to Contact Us Have a question or want to share how your tasting went? Just hit reply to the newsletter or email joanne@wineeducate.com . Follow along on Instagram or Threads: @wineeducate Episode Summary Welcome to the first installment of Taste This! , a new DIY mini wine tasting series released every Tuesday throughout the summer. In this episode, Joanne introduces the series and walks listeners through a hands-on tasting exercise designed to explore tannin—that drying sensation in wine that comes from grape skins, seeds, and oak. You'll learn how to prepare for your tasting using black tea and how to source three different red wines that represent low, medium, and high tannin levels. Whether you're tasting on your own or with friends, this is an approachable, practical way to build confidence in your palate and learn by doing. In this episode: – Why understanding tannin matters for wine students and enthusiasts – How to create a tea-based tasting to feel tannin in a controlled way – Suggested wine styles for each tannin level – How to use this tasting as a starting point for building your own tasting group – Tips for talking to your local bottle shop to source wines – Group discussion prompts to deepen the learning Don't forget: Download the free PDF guide that includes supply lists, setup instructions, and group prompts at www.wineeducate.com/tea .

May 22

Resources & Links Join the newsletter to stay in the loop about classes, podcast extras, and upcoming wine trips: www.wineeducate.com/newsletter-signup How to Contact Us Questions or episode ideas? Email Joanne at joanne@wineeducate.com Show Notes It's summer—WSET Level 3 exams are done, school's winding down, and it's time to shift gears. In this episode, Joanne kicks off a new tasting-focused series with something fun and foundational: how to start your own wine tasting group, and why organizing your group around a theme makes it more meaningful (and more fun). Joanne shares stories from her early wine days in Brooklyn, creative ideas for tasting themes, and encouragement for anyone who's curious but hesitant. You don't need to be a wine expert to start a group—you just need a few bottles, a theme, and people who are up for learning (or sipping) together. In this episode: The value of tasting with a group—even if it's casual Classic themes: grape variety, region, winemaking style Creative ideas: • Wine & junk food pairings • Wine & poetry • Wine book club (bring what your favorite character would drink) How to build consistency into your group (without stressing over scheduling) Why summer is the perfect time to explore your palate and have a little fun This episode is the first in a multi-part series on tasting exercises you can do with your group, a friend, or even solo. Each one is designed to be affordable, accessible, and educational—no pretension required. Subscribe wherever you listen so you don't miss what's coming next.

May 20

Resources & Links Join the newsletter to stay in the loop about classes, podcast extras, and upcoming wine trips: www.wineeducate.com/newsletter-signup How to Contact Us Questions or episode ideas? Email Joanne at joanne@wineeducate.com Show Notes In this episode, Joanne breaks down the do's and don'ts of blind tasting—from how to set up a supportive, productive tasting group to why it matters for both students and enthusiasts. Whether you're preparing for the WSET exam or just curious about what's really in your glass, blind tasting sharpens your skills and challenges your assumptions. You'll learn how to create the right environment for learning (no "winesplaining" allowed), what makes a good blind tasting wine, and how to organize a group that's more about insight than intimidation. Topics covered include: The benefits of blind tasting: skill-building, unbiased evaluation, and surprise insights Ideal group size and setup tips (hint: 6–8 people is the sweet spot) Why everyone should taste the same bottle and use the same glassware How to avoid "winesplaining" and foster a more welcoming atmosphere Real examples of how blind tasting can challenge expectations (hello, lower-acid Chablis!) How we incorporate blind tasting into the Indie Wine Society in New Orleans If you've ever felt unsure about joining a blind tasting—or wanted to make your own more effective—this episode will help you reframe the practice as something thoughtful, fun, and confidence-building. Next episode, Joanne will share different ways to structure tasting groups and exercises you can use to make the most of your practice. Subscribe to the newsletter at www.wineeducate.com/newsletter-signup to stay updated on future episodes, WSET resources, and upcoming 2026 wine trips.

May 15

Resources & Links Join the newsletter to stay in the loop about classes, podcast extras, and upcoming wine trips: www.wineeducate.com/newsletter-signup How to Contact Us Questions or episode ideas? Email Joanne at joanne@wineeducate.com Show Notes In this episode, Joanne walks you through how to get the most out of a wine trade tasting—whether you're a buyer, a wine student, or just someone eager to connect more deeply with producers and their wines. You'll learn why trade tastings aren't just for industry pros, what to bring (yes, bring your own spit cup), and how to prepare ahead of time so you don't end up overwhelmed by a sea of bottles and missed opportunities. Joanne shares real stories, including one from her early days in New York, to show why a plan matters—and how better questions can lead to better connections. Topics covered include: Why trade tastings are valuable for WSET students How to prepare before you arrive (research, goal-setting, and more) Tips for what to bring with you, from spit cups to clipboards How to time your arrival depending on your tasting goals The importance of professionalism and respecting producers' time How to organize your notes and track what you've tasted Whether you're hoping to taste a special bottle, connect with a winemaker, or just sharpen your skills, this episode will help you make the most of every tasting room opportunity. Be sure to subscribe to the newsletter at wineeducate.com for updates on new classes and our 2026 wine travel experiences.

May 13

Resources & Links • Join the Wine Educate newsletter: www.wineeducate.com/newsletter-signup • View available courses & upcoming classes: www.wineeducate.com How to Contact Us Questions or feedback? Email Joanne at joanne@wineeducate.com Episode Summary In this episode, Joanne shares her firsthand impressions of a WSET-approved wine tasting sample kit designed for Level 1 - 3 students. With her colleague Nancy, she opens and tastes four of the ten samples—Mosel Riesling, Beaujolais-Villages, Bordeaux, and Marlborough Sauvignon Blanc—and evaluates them for quality, typicity, and educational value. Joanne discusses the pros (free shipping, carbon-neutral packaging, strong cost savings, and official WSET approval) and the cons (small portion sizes, heat sensitivity during shipping, and limited usefulness for study groups or food pairings). She also breaks down the pricing and structure of the Level 1, 2, and 3 tasting kits, with insights on who these kits are best suited for. If you're studying remotely or struggling to source benchmark wines in your area, this episode will help you decide if a tasting kit is the right fit for your wine studies. What We Cover • What's inside a WSET tasting kit and how they work • A mini review of four sample wines from the Level 1 kit • Joanne's scoring breakdown: what passed the "testable" benchmark • Pros: shipping, savings, sustainability, and peace of mind • Cons: small pours, heat risks, and group limitations • Who these kits are best for—and who might skip them • How Wine Educate plans to offer these on their website soon Get Involved Have you tried a tasting kit? Let us know your thoughts! Email joanne@wineeducate.com . And if you found this episode helpful, please share it with a fellow wine student or study group.

May 8

Resources & Links Join the Newsletter: wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course Begins May 11 — www. wineeducate.com/launchpad Contact Joanne: joanne@wineeducate.com In this episode, Joanne shares insights straight from the mouths of her current WSET Level 3 students during their second-to-last class — the sparkling wine session. As champagne was flowing and conversation opened up, she asked her students: "What do you wish you could tell yourself six months ago?" What followed was an honest and revealing conversation about what students underestimated, what they overlooked, and what they would absolutely do differently if they were starting Level 3 again. Whether you're just beginning your Level 3 journey or are deep in the study trenches, this episode is full of practical advice and reflection from students who are almost at the finish line. In This Episode: The 5 Things Level 3 Students Wish They Knew Sooner The 200-Hour Study Commitment Is Real Students acknowledged they underestimated how much time was truly required and wished they had started preparing earlier. The Study Group Never Happened — and They Regret It Despite Joanne's encouragement, many didn't follow through with forming a study group, and felt the lack of peer accountability. They Weren't Refreshed on Level 2 Knowledge The importance of entering Level 3 with a firm grasp of Level 2 material can't be overstated. It's foundational and necessary. Class Participation Requires Preparation Level 3 isn't a lecture—it's interactive. Students need to come prepared and speak up, because participation cements understanding. They Didn't Understand the Importance of Linking Concepts Early Many didn't realize until halfway through that everything ties back to climate, geography, and production methods. Grasping this early makes the course far more manageable. Why This Matters Joanne reminds us that the WSET Level 3 pass rate hovers around 57%—and that's simply not good enough. The tools, structure, and mindset to succeed are available, and this podcast (along with the Launchpad course) is designed to help students walk in the door better prepared. Coming Soon A review of a brand-new tasting kit Joanne and Nancy tried An honest look at aroma kits: are they worth the money? More practical tools and strategies for wine students Have a topic you want Joanne to cover? Send her an email at joanne@wineeducate.com — she'd love to hear from you.

May 6

Resources & Links Join Launchpad: Level 3 Prep Course www.wineeducate.com/launchpad Sign up for the Wine Educate Newsletter www.wineeducate.com/newsletter-signup How to Contact Us Website: wineeducate.com Instagram: @wineeducate Email: joanne@wineeducate.com Episode Summary You've done the studying, now it's time to focus on how to walk into your WSET Level 3 exam rested, clear-headed, and confident. In this episode, Joanne shares exactly what to do—and just as importantly, what not to do—in the 24 hours before your exam. Drawing from her experience guiding hundreds of students through WSET Level 3, she breaks down the habits and decisions that can make or break your performance, from sleep and snacks to managing your nerves and packing your supplies. Whether you're preparing for an in-person exam or sitting the remote version, this episode will help you take control of your final hours and give yourself the best possible shot at success. Topics Covered Sleep > Cramming Why sleep is non-negotiable the night before your exam The research-backed benefits of getting 7+ hours of sleep Diminishing returns of late-night studying Environment Matters Why staying with friends (no matter how lovely) isn't ideal The value of booking a hotel room to control your space and routine Planning your route to the exam location to avoid last-minute stress Nutrition & Hydration Avoid sweets, mouthwash, and orange juice that dull your palate Go for neutral, savory options for breakfast Hydration tips (and a reminder to listen to Episode 10!) What to Pack Pens, pencils, ID, water bottle, snacks (yes, almonds count) Don't forget to review your flashcards for a low-stress refresher Prioritize a light review of sparkling and fortified wines Palate Calibration Should you taste wine before the tasting exam? Maybe. Tips for using wine to get your palate tuned without overwhelming your nerves Managing Nerves Test anxiety is normal—build a routine to keep yourself grounded Use tasting acronyms (like SABIB) to stay structured and reduce errors Listen to Episode 30 if you're unsure what to expect on exam day Final Thoughts You've already done the hard part—now your focus should be on taking care of yourself. Good sleep, hydration, a calm mindset, and knowing your environment are far more valuable than any last-minute cramming. As Joanne says: "Level 3 doesn't have anything to do with luck. It has everything to do with being prepared." Need help getting prepared? Check out wineeducate.com/launchpad to join the next session of our Level 3 Prep Course.

Apr 29

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary Today, we're wrapping up our "How to Prepare for the Level 3 Exam" series with a tough but important conversation: what to do if you didn't pass Level 3 Theory. With a global pass rate of only 57%, you're certainly not alone if you didn't pass the theory portion. Joanne discusses why students often struggle with the written exam — and why tasting exams typically have a much higher success rate. More importantly, she shares a compassionate but clear message: don't give up. This episode outlines common pitfalls (straight from the examiner's reports) and gives you a step-by-step plan to regroup, study smarter, and retake the exam with confidence. Key Topics Covered Understanding the WSET Level 3 pass/fail statistics Why the theory portion is so challenging (and how it's different from Level 1 and 2) Common reasons students don't pass, including misreading questions and lack of answer structure Requesting feedback from WSET and key deadlines to know Setting a realistic timeline for your retake The importance of study groups and staying accountable How retakes work for theory and tasting portions Grading rules for retakes (and how it impacts distinctions and merits) How the Launchpad: Level 3 Prep Course can support your success Final Thoughts Failing the theory exam doesn't mean you're not capable — it just means you might need a different strategy. Joanne encourages you to stay committed, recalibrate your study approach, and know that success is absolutely within reach. And remember: if it were easy, it wouldn't be worth it. If you're looking for extra support, check out our Launchpad: Level 3 Prep Course to help guide your next steps. Have any questions or need personalized advice? Reach out at joanne@wineeducate.com — we're here to help! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 24

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary In this episode, Joanne Close addresses a common concern among WSET Level 3 students: the difference between testable and non-testable wines. If you've ever second-guessed your tasting notes or stressed over wines that don't match your expectations, this episode is meant to put your mind at ease. Joanne explains what makes a wine "testable" for exam purposes—wines that show clear, predictable characteristics and represent textbook styles, like New Zealand Sauvignon Blanc. These wines are great for calibrating your palate and practicing structured tasting. But not every wine poured in class is meant for the exam. Joanne discusses why it's important to include wines that may not be considered "testable" but are still valuable learning tools. Examples include wines that teach about lees aging, oak influence, regional styles, or variation within a grape variety—like a Pinotage or a Chianti Classico Riserva. She reminds listeners that only about 20% of wines are truly "testable," and the rest are included for context, discussion, and exposure to the real diversity of the wine world. If you're preparing for the Level 3 exam, check out the Launchpad: Level 3 Prep Course, which includes a list of ~20 testable wines for SAT practice—even without the bottle in front of you. Related Episodes Episode 17: Tasting Walkthrough – New Zealand Sauvignon Blanc Episode 20: Tasting Walkthrough – Oaked Chardonnay Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 22

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode 35 – The Top 5 Mistakes on the WSET Level 3 Theory Exam In this episode, I'll walk you through the top five mistakes I regularly see students make on the theory portion of the WSET Level 3 exam—and how you can avoid them. Because let's be honest: it's not just about knowing the material. Success comes from knowing how to take the exam. We cover: Why having a game plan going into the exam is essential The danger of misreading essay questions Why more is not better when it comes to your answers The section of the syllabus you cannot afford to ignore And the importance of handwriting practice (yes, really!) If you're studying for Level 3, this episode will help you get focused, save time, and maximize your score on the written portion of the exam. What You'll Learn The ideal time breakdown between multiple choice and essay questions How to identify the "action words" in each essay prompt Why over-answering can actually hurt your score The one essay topic that's always included—and how to prepare for it How writing essays by hand now will give you a real edge on exam day Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 17

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode, Joanne tackles one of the most stressful parts of the WSET Level 3 exam: the tasting portion. As someone who has graded many exams, she walks through the five most common mistakes students make when writing their tasting notes—and explains how to avoid them. This episode is packed with clear, practical advice to help students approach the tasting exam with structure and confidence. In This Episode Why the tasting section feels intimidating, and why you shouldn't panic The importance of using specific SAT vocabulary—no wine poetry Why guessing the wine and building your note around it can lead to failure The difference between aromas and flavors, and why you must list both Why omitting key words like "lemon" or "dry" can cost you The mistake of using "medium plus" for alcohol and how to get that point back Why memorizing the SAT order is crucial (you can't use the card during the exam) The value of creating your own "anagram" to structure your note under pressure A reminder that calibration matters—know your instructor's tasting style Next Week We'll move on to the theory portion of the WSET Level 3 exam and discuss the top five most common mistakes students make in their written answers. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 15

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary In this episode, Joanne explores one of the most effective tools for success in WSET Level 3: the study group. If you're on the fence about joining or starting a study pod, this episode covers the research, real-world results, and how to make it work for you. Topics include: Why collaborative learning can significantly improve retention and exam scores A real-life example where 100% of a study group passed the exam The science behind peer teaching and active learning Accountability and how group structure reduces procrastination Tips to set up a focused, well-run group—without wasting your time Why disorganized pods fail, and how to avoid common pitfalls Joanne also shares how the Launchpad: Level 3 Prep Course includes built-in support for connecting with others—whether you're attending in-person or online. Email Joanne@wineeducate.com with any questions about the course. What's Coming Next In the next two episodes, Joanne will break down the top 5 most common (and preventable) mistakes students make in both the theory and tasting portions of the WSET Level 3 exam. Stay tuned! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 10

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary: In this episode, Joanne breaks down one of the biggest predictors of success in WSET Level 3: early preparation. While Levels 1 and 2 can be approached with minimal advance study, Level 3 is a different story. Joanne shares how giving yourself a longer runway—starting prep weeks or even months before class—can transform your experience and lead to both success and enjoyment in the course. What You'll Learn in This Episode: Why early starters tend to outperform more experienced peers The common mistake of waiting until the course begins to start studying How underpreparing affects your ability to engage and retain information The benefits of building small, consistent study habits over time A recommended timeline for revisiting Level 2 material and reading the Level 3 textbook How the Launchpad: Level 3 Prep Course can help you build a custom plan Why Level 3 is entirely passable—with the right tools in place from the start Next Episode: Tune in for Episode 33, where we'll explore the importance of study pods—what they are, how to find one, and why they're so helpful during Level 3. Subscribe & Stay Connected: Never miss an episode—subscribe to the Wine Educate Podcast and follow Joanne on Instagram @wineeducate for weekly study tips, class updates, and more. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 8

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary If you're preparing for WSET Level 3, you're probably wondering: How many hours do I actually need to study? In this episode, Joanne walks through the official guidance from WSET, breaks down the numbers for Levels 1, 2, and 3, and shares her honest take on what it really takes to succeed—especially if you're aiming for a distinction. From understanding "Total Qualification Time" (TQT) to reverse engineering your study plan, this episode will help you assess where you are and how to make a realistic plan for the months ahead. Whether you're a seasoned wine pro or brand new to wine studies, you'll leave with a clear idea of what to expect and how to pace yourself. Key Topics Covered What WSET's Total Qualification Time (TQT) actually means A look at study time recommendations for Levels 1, 2, and 3 Joanne's real-world suggestions: why 84 hours for Level 3 might not be enough Study hour estimates for passing vs. achieving distinction Factors that affect how much you need to study How to break your study timeline into three phases: Phase 1: Reading and review Phase 2: Focused study and application Phase 3: Review, mock tests, and exam prep Why it's essential to start planning early and how Launchpad can help A personal story about one tough (but unforgettable) teacher Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 3

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode of Wine Educate , host Joanne Close takes the mystery out of the WSET Level 3 exam. She explains exactly how the tasting and theory sections are structured, how grading works, and what to focus on to earn the most points—whether you're aiming to pass or go for that distinction. Joanne shares practical advice from her years of administering exams and guiding students, including common pitfalls to avoid and how to make the most of your exam strategy. What's in This Episode? Understanding the Tasting Exam You'll evaluate two wines—one red and one white—in 30 minutes. WSET provides general parameters, and your instructor selects the wines. The red wine carries 21 marks (tannin adds an extra point), and the white 20. You must use WSET Level 3 SAT formatting and vocabulary to earn full marks. How Tasting Is Scored Marks are awarded, not taken away—so write down what you smell and taste. Stick to language found on the SAT card to align with the official answer key. Develop a system to avoid forgetting basic but essential points (like dryness). What to Know About the Theory Exam This two-hour exam includes 50 multiple choice questions and 4 short written answers. Both sections are in the same exam paper—plan your time accordingly. One essay will be on either sparkling or fortified wine, so study both. Grading & Passing Requirements You must score at least 55% in both tasting and theory to pass. To pass with merit, you need 65–79%. To pass with distinction, you need 80% or more in both sections (and no section below 65%). How Retakes Work If you fail one section, you only need to retake that portion. If you fail both, you must retake the entire exam. Even if you pass both sections on separate sittings with distinction-level marks, the highest overall grade possible is "pass with merit." Need Additional Support? Joanne offers in-person and online WSET Level 3 tasting workshops and prep resources year-round. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Apr 1

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode of Wine Educate, host Joanne Close helps you get ready for WSET Level 3 with a practical, encouraging guide to prep—without the panic. Whether you've already signed up or you're just thinking about it, Joanne breaks down exactly what to focus on before the course begins. From reviewing your Level 2 materials to creating a realistic study plan, she shares mindset strategies and tactical tips to build confidence and avoid overwhelm. What's in This Episode? 1. Mastering Level 2 Knowledge It's assumed knowledge for Level 3—review it thoroughly. Flashcards, textbook content, and key terms like carbonic maceration and traditional method should be second nature. Don't try to learn Level 2 and Level 3 content at the same time. 2. Download and Use the Specification The WSET Specification is your guide to what will be tested. Print it out and use it to create your own study guide. If something's not listed in the specification, it won't be on the exam. 3. Get the Book Early Order your Level 3 textbook as soon as possible, even if your course is months away. Read it once straight through without taking notes—just get familiar with the structure and content. Tip: Have the book spiral bound so it lays flat and is easier to use. 4. Create a Realistic Study Timeline Plan your study time in advance, especially if you work long or irregular hours. Be honest with yourself about when and how often you'll be able to study. Consistent effort over time is key to avoiding last-minute stress. 5. Mindset for Success This course requires a steady, long-term approach. Identify how you learn best—visual, comparative, solo study—and use those tools. You may feel lost in the early weeks, but by class 4 or 5, things usually start to click. 6. Be Patient with Yourself You don't have to understand everything right away. Keep showing up and trust the process. Learning how to study again takes time, especially if you've been out of school. Give yourself permission to take it slow and steady. Need Additional Support? Joanne offers online WSET Level 3 prep courses throughout the year, including Zoom sessions and structured guidance. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Mar 27

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Thinking about taking WSET Level 3 but not sure what you're signing up for? In this episode, host Joanne Close walks you through how the course is structured, what the exam includes, and how different course formats (in-person, online, accelerated) might affect your learning experience. If you've been on the fence or want to know what's expected before you enroll, this episode will give you a clear picture. What's in This Episode? 1. What the Course Covers Deeper exploration of viticulture and winemaking Key grape varieties and wine styles Major wine-producing regions and how natural and human factors impact wine Expanded SAT tasting technique with more complexity Focus on interconnecting concepts for essay writing and tasting 2. Course Formats and Scheduling Standard Format: One 2-hour class per week for 15 weeks Accelerated Format: Two classes per week over 8 weeks Online Option: 9-week online modules with an in-person tasting calibration and exam 3. Exam Structure Tasting Exam: 30 minutes to assess two wines (white and red) Theory Exam: 2 hours with 50 multiple choice questions and 4 short essay-style questions Written portion is in-depth—expect around eight printed pages You must take the exam in person due to the tasting component 4. Why Preparation Before Class Matters Regardless of format, students need to prepare before the first class Trying to catch up between sessions can create panic and stress Students are often surprised by how quickly the course moves 5. The Importance of Class Participation Level 3 is discussion-heavy—expect to speak and be questioned Instructors act more like coaches, guiding you through analysis and critical thinking You'll be asked "why" constantly to build your ability to explain and connect concepts 6. Understanding vs. Memorizing Level 3 success is about comprehension and application, not just rote memorization The more prepared you are ahead of time, the more you'll get from the in-class experience Next Episode – Episode 29 Joanne shares practical strategies for preparing for WSET Level 3 without feeling overwhelmed. Learn how to set yourself up for success before the course even begins. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Mar 25

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary: In this first episode of a brand-new series, Joanne dives into what makes the leap from WSET Level 2 to Level 3 so significant—and why it often catches students off guard. With a global pass rate hovering around 50%, Level 3 is a challenging course, but it's completely doable with the right preparation and mindset. Joanne shares key insights on the differences between Levels 1, 2, and 3, and explains why early study habits and clear structure can make all the difference. Whether you're prepping for Level 3 now or just beginning your wine education journey, this episode is packed with tips to help you stay focused and motivated. What You'll Learn in This Episode: Why the jump from Level 2 to Level 3 is such a challenge How each WSET level builds on different types of learning: Level 1 = What Level 2 = How Level 3 = Why Recap: The exam is passable if you understand the expectations early on The course is comprehensive and structured—but you'll need time outside of class to absorb and review How to prepare - we will talk about that next week. Subscribe so you don't miss it. What makes Level 3's exam format more demanding (hello, essays and tasting!) Common pitfalls students face—and how to avoid them Why structure, feedback, and community are key to success Encouragement for all wine students: these lessons are helpful even if you're not at Leve 3 Next Week: In Episode 28, Joanne breaks down exactly what to expect from the WSET Level 3 course itself—so you can walk in with confidence. Be sure to subscribe so you don't miss it! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Mar 20

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Level 3 Bootcamp: www.wineeducate.com/trips How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description In this episode of Wine Educate, host Joanne Close continues the Lessons from the Vineyard series, focusing on winemaking (vinification) at Château Camplazens. During the WSET Level 3 Bootcamp, students got a firsthand look at the winery's fermentation process, barrel aging choices, and the fascinating mobile bottling van. Each lesson is tied to a Level 3 essay question, helping students apply their vineyard experiences to WSET exam prep. Joanne also shares details about the next Level 3 Bootcamp, happening April 6–11, 2026. What's in This Episode? 1. Understanding Extraction in Fermentation Cement fermentation tanks – why they're used and how they're epoxy-lined to remain inert. Punching down on a mechanized track – a technique used at the winery to control extraction efficiently. WSET Level 3 Essay Question: Name four processes for increasing extraction during fermentation in red wine production. Possible answers: Punching down, pumping over, rack and return, rotary fermenters. 2. Barrel Aging and Oak Selection Visiting the barrel room, where students observed different barrels, oak sources, and toasting levels. How the winery uses first, second, and third-year barrels to influence the wine's complexity. A fun moment: One student wished she could bottle the scent of the barrel room as a perfume – Eau de Oak! WSET Level 3 Essay Question: Name two ways aging wine in barrels affects the wine. Possible answers: Softens tannins through oxidation and adds oak flavors (cedar, spice, smoke). 3. The Magic of the Mobile Bottling Van A rare opportunity – the group got to see the mobile bottling van in action! Why medium-sized wineries hire mobile bottling companies instead of owning expensive bottling lines. Inside the bottling truck: Watching wine move from tanks to labeled, sealed, and boxed bottles—like a Willy Wonka factory for wine! WSET Level 3 Essay Question: What are the advantages of using a screw cap over a cork for rosé wine? Possible answers: Screw caps prevent cork taint (TCA) and preserve aromatic fruit flavors better for young wines. Next WSET Level 3 Bootcamp – April 6–11, 2026 The next Bootcamp dates are confirmed! Limited to 12 participants for an intimate and immersive learning experience. Sign up at: www.wineeducate.com/trips Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Level 3 Bootcamp: www.wineeducate.com/trips How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate 🎧 Thanks for listening!

Mar 18

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Level 3 Bootcamp: www.wineeducate.com/trips How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode of Wine Educate, host Joanne Close shares insights from the WSET Level 3 Bootcamp in the South of France. After an incredible week at Château Camplazens , Joanne reflects on key vineyard lessons that bring WSET theory to life. She explores how studying viticulture in the field helps Level 3 students prepare for essay questions, how natural factors like winds, soil, and climate impact grape growing, and why experiencing a vineyard firsthand can be a game-changer for wine students. She also announces the 2026 WSET Level 3 Bootcamp, set for April 6–11, and explains why it's moving to the spring instead of February. What's in This Episode? 1. Why Vineyard Learning Is Essential for WSET Students Seeing viticulture concepts firsthand makes studying more effective. Visiting any vineyard near you can help cement key WSET principles. 2. The Mediterranean Climate & Organic Wine Production Château Camplazens sits in a warm Mediterranean climate, which impacts grape growing. Key learning: Low rainfall and strong winds reduce disease pressure, making organic viticulture easier. Essay Question Example: Why is a Mediterranean climate well-suited for producing organic wines? 3. Observing Soil Variation from the Tower The bare vines in March revealed the vineyard's different soil types (limestone, clay, gravel). Different soil parcels are harvested separately to increase complexity in the wines. From the tower, students could see the Pyrenees, the Mediterranean, and the Black Mountains, reinforcing how geography impacts wine. 4. Understanding Frost Risk & Vineyard Site Selection Even in a warm Mediterranean climate, frost can still be a risk in low-lying vineyard areas. Lesson: Cold air sinks, and certain vineyard sections are more frost-prone. Essay Question Example: A vineyard is being planted in a frost-prone area. Name two things that can be done during vineyard layout and planting to help mitigate frost. 5. Climate Change & Heat-Resistant Grapes Winemakers in Roussillon are experimenting with new heat- and drought-resistant varieties. Example: Assyrtiko, a grape from Greece, is being trialed in the South of France. Essay Question Example: How are vines trained in La Mancha, and why? Upcoming WSET Level 3 Bootcamp – April 6–11, 2026 Next year's Bootcamp is moving to April (instead of February) for better weather and longer daylight hours. Limited to 12 participants for a more immersive experience. Learn more and reserve your spot WSET Level 3 Bootcamp - South of France 2026 | Wine Educate Final Thoughts Studying vineyards on-site helps Level 3 students apply WSET knowledge to real-world scenarios. The next episode (Part 2) will dive deeper into more vineyard lessons from the trip! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Level 3 Bootcamp: www.wineeducate.com/trips How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate 🎧 Thanks for listening!

Mar 13

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description In this episode of Wine Educate, host Joanne Close shares the three essential wine books that have been her go-to resources throughout her 20+ years of WSET education. Whether you're a beginner or an advanced student, these books will help you deepen your knowledge of wine, viticulture, winemaking, and regional geography. Joanne discusses why these books are must-haves, how to use them effectively, and what makes them invaluable for WSET students at all levels. What's in This Episode? 1. The Oxford Companion to Wine (4th Edition) – Edited by Jancis Robinson & Julia Harding The most comprehensive wine reference book available, covering history, viticulture, winemaking, and key wine terms. First published in 1994, now in its fourth edition (2023) with hundreds of new entries, including "celebrity wine," "heat wave," "low-intervention wine," and more. How to use it: A dictionary-style reference to quickly look up unfamiliar wine terms like malolactic conversion, AVAs, and wine faults. Where to find it: Available on Amazon, thriftbooks.com, and other major booksellers. 2. The World Atlas of Wine (8th Edition) – Jancis Robinson & Hugh Johnson First published in the 1960s, this book remains the definitive wine atlas, featuring detailed maps of the world's wine regions. The altitude and topography maps help students visualize key wine-growing areas. How to use it: Essential for Level 2 & Level 3 students to memorize major cities, rivers, and wine regions. Also includes fundamental wine knowledge, making it an excellent reference for beginner and intermediate students. 3. Understanding Wine Technology (4th Edition) – David Bird MW A technical yet accessible book that simplifies complex winemaking processes, chemistry, and equipment. Originally written to support Level 3 students, this book is a perfect supplement to the WSET study materials. How to use it: Great for understanding fermentation, stabilizing agents, wine faults, and bridging the gap between science and practical wine knowledge. The latest edition (2022) is co-authored by a French winemaker based in Portland for even more real-world insight. Final Thoughts These three books should be on every wine student's nightstand—they provide the foundation for serious wine study and exploration. There are many other amazing wine books out there, and Joanne will cover more in future episodes! Have a favorite wine book? Share it on Instagram @wineeducate! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Mar 11

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description In this episode of Wine Educate, host Joanne Close explores the essential primary, secondary, and tertiary aromas and flavors in wine. Identifying and categorizing these aromas is a crucial skill for WSET Level 3 students, as they play a key role in tasting notes and determining a wine's development. Joanne breaks down how these aromas are classified, why they matter for the Systematic Approach to Tasting (SAT), and common student struggles when learning to differentiate them. She also shares practical study tips and wine examples to help students sharpen their tasting skills. Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025) Wine Educate Newsletter – Sign up for exclusive content and class updates. What's in This Episode? 1. WSET Level 3 Bootcamp Update Joanne is wrapping up her Level 3 Bootcamp and heading back home. If you're interested in future bootcamps or wine trips, subscribe to the newsletter for updates. 2. Why Understanding Aromas & Flavors Matters Primary, secondary, and tertiary aromas and flavors are crucial for describing wines accurately. In WSET Level 3, identifying tertiary aromas (or the lack of them) determines whether a wine is youthful or developing. Wines can have different combinations of these aromas—some may be all primary, while others may show secondary and tertiary characteristics. 3. Primary Aromas & Flavors Source: Directly from the grape variety and fermentation process. Categories: Floral: Elderflower, violet, rose, chamomile Herbaceous: Grass, green bell pepper, asparagus Fruit: Citrus, red fruit, black fruit, tropical, dried Spice: Black pepper Examples: Sauvignon Blanc: Gooseberry, passion fruit, elderflower Cabernet Sauvignon (unoaked): Black currant, green bell pepper, mint Syrah (unoaked): Blackberry, black pepper, violet 4. Secondary Aromas & Flavors Source: Derived from fermentation and maturation choices (winemaking techniques). Key Influences: Lees Contact: Biscuit, bread, dough, brioche, yogurt Malolactic Conversion (MLF): Butter, butterscotch, cream Oak Aging: Vanilla, coconut, smoke, toast, clove, cedar, coffee, chocolate Examples: Champagne: Strong lees influence due to extended time on lees. Oaked Chardonnay: MLF (butter) + Lees influence (biscuit, brioche) + Oak (vanilla, toast, baking spice) Grand Cru Classé Bordeaux: Clear oak influence (cedar, tobacco, vanilla, spice) 5. Tertiary Aromas & Flavors Source: Develop due to bottle aging or oxidation in oak. Types of Aging: Oxidative Maturation (oak aging): Walnut, coffee, caramel Bottle Aging (anaerobic development): Leather, mushroom, tobacco, petrol, honey Examples: Aged Riesling: Petrol, honey, dried apricot Aged Bordeaux: Cedar, tobacco, earth Vintage Port: Dried fruit, fig, nutty aromas 6. Common Student Struggles & Tips Practice is key—many students struggle because they are not used to focusing on aromas in daily life. Use your SAT card—but be specific! Writing "citrus" won't earn points; list lemon, lime, or grapefruit instead. Tertiary aromas can be tricky—some honey aromas in botrytized wines (e.g., Sauternes, Tokaji) are primary, not tertiary. Dried fruit can be primary or tertiary—depends on how the wine was made (e.g., Amarone uses dried grapes but is still youthful). Group tasting is essential—try tasting older wines together to identify tertiary characteristics. Final Thoughts & Study Tips Calibrate your palate—practice with study groups and compare tasting notes. Don't rush—building aroma recognition takes time and repetition. Subscribe to the newsletter for updates on classes and wine trips. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Mar 6

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description In this episode of Wine Educate, host Joanne Close leads a guided tasting of a full-bodied red wine using the WSET Systematic Approach to Tasting (SAT). This episode builds on the Structural Components Series, helping students apply what they've learned to a real-world tasting scenario. Joanne walks through the tasting process at WSET Levels 1, 2, and 3, explaining how assessment evolves with each level. She discusses Carménère from Chile, a highly testable wine known for its distinctive structure and flavor profile, and shares valuable tips for calibrating your palate. Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025) What's in This Episode? 1. WSET Level 3 Bootcamp Update Joanne and her students are in France for an intensive Level 3 study session at Château Camplazens. The group will take a full-length practice exam to refine their time management and essay writing skills. After the exam, they'll celebrate with lunch at La Cranquette in Gruissan. Follow along on Instagram @wineeducate for study tips and updates. 2. Introduction to the Tasting Exercise This tasting applies everything covered in the Structural Components Series. The wine selected is the 2020 Apaltagua Envero Gran Reserva Carménère from Colchagua Valley, Chile. Carménère is a highly testable wine at WSET Levels 2 and 3. 3. Understanding Carménère Originally from Bordeaux, Carménère thrives in Chile, where it produces full-bodied, high-tannin wines. Key characteristics include: High tannins, high acidity, and high alcohol Black fruit (blackberry, black plum, black currant) Herbaceous notes (green bell pepper, eucalyptus) Oak influence (smoke, cedar, coffee, cocoa) For many years, Chilean Carménère was mistaken for Merlot due to its similar appearance and structure. 4. Tasting at WSET Levels 1, 2, and 3 WSET Level 1 Tasting Note Appearance: Red wine Nose: Black fruit, oak, and an herbaceous note Palate: Dry, high acidity, high tannins, high alcohol, full-bodied WSET Level 2 Tasting Note Appearance: Medium ruby Nose: Pronounced intensity of black fruit, green bell pepper, eucalyptus, smoke, cedar, coffee, chocolate Palate: Dry, high acidity, high tannins, high alcohol, full-bodied Pronounced flavor intensity with a long finish WSET Level 3 Tasting Note Appearance: Medium ruby Nose: Pronounced aromas of green bell pepper, eucalyptus, blackberry, black plum, black currant, smoke, cedar, coffee, cocoa Additional aromas: Petrol, rubber (e.g., tennis ball can, bicycle tire), red currant, red apple skin Palate: Dry, high acidity, medium-plus to high tannins, high alcohol, full-bodied Pronounced flavor intensity Medium-plus to long finish 5. BLIC Analysis (Balance, Length, Intensity, Complexity) Balance: Well-balanced structure Length: Medium-plus to long finish Intensity: Pronounced flavors Complexity: Mostly primary and secondary characteristics, not yet complex Final Assessment: Very good, can drink now but has potential for aging Final Thoughts & Study Tips Practice your tasting regularly—calibrate your palate by tasting different wines side by side. Trust your instincts and your tasting note—confidence comes with repetition. Don't get discouraged—tasting skills improve with time and experience. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Mar 4

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description In this episode of Wine Educate Podcast, host Joanne Close wraps up the Structural Components Series with a deep dive into evaluating the finish of a wine using the WSET Systematic Approach to Tasting (SAT). Finish, also known as length, is one of the trickiest components to define and assess, yet it carries significant weight in the WSET Level 3 exam. Joanne unpacks the controversy around defining finish, explains common pitfalls students face, and provides practical strategies for assessing finish objectively. She also shares examples of short, medium, and long finishes, discusses how to separate structure from flavor, and offers a practical exercise to refine your tasting skills. If you're preparing for WSET Level 3, this is an episode you don't want to miss. Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025) Wine Educate Newsletter – Sign up for exclusive content and class updates. What's in This Episode? 1. WSET Level 3 Bootcamp Update Joanne is currently in France, leading a week-long immersive study session at Château Camplazens. The focus: mastering the theory exam – essay writing, vineyard visits, and a full mock exam. Follow along on Instagram @wineeducate for updates, study tips, and behind-the-scenes moments. 2. What is Finish in Wine? Oxford Companion to Wine Definition: "A much-derided tasting term for wines whose impact on the palate is particularly persistent." WSET Level 3 SAT Definition: Finish (or length) is the persistence of multiple pleasant flavors after swallowing or spitting the wine. Key takeaway: A wine must have more than one pleasant flavor lingering to be considered a long finish. 3. Common Mistakes When Evaluating Finish Mistaking structure for finish: acidity, alcohol, and tannin are not finish. A single lingering flavor (e.g., vanilla from oak) does not equal a long finish. Multiple unpleasant flavors do not count as a long finish. 4. Classifying Finish in WSET SAT Short Finish: The wine disappears almost immediately. Examples: Basic Pinot Grigio, Beaujolais Nouveau, Entry-level Sauvignon Blanc from Chile or South Africa. Medium Finish: Lingers for a few seconds before fading. Examples: Petit Chablis, Rioja Crianza, Mid-tier Cabernet Sauvignon from Chile or Australia. Most wines fall into this category. Long Finish: Flavors persist for a prolonged period. Examples: Ice wine, Mosel Riesling, high-quality Bordeaux, Barolo, or Burgundy. Does not require primary, secondary, and tertiary aromas—some high-quality primary-driven wines can have a long finish. 5. Practice Exercise: How to Train Your Palate for Finish Take a sip of wine and wait 10-15 seconds after swallowing or spitting. Write down any lingering flavors you still taste. Try this with different wines to compare short, medium, and long finishes. Bonus: If you struggle with finish assessment, ask your WSET instructor for calibration guidance—they are the ones grading your paper. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Feb 27

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of Wine Educate, host Joanne Close continues the Structural Components Series with an in-depth look at Body in Wine. What makes a wine feel light, medium, or full-bodied? How do alcohol, sugar, tannin, and acidity influence perception? Joanne breaks it all down, shares key study tips for WSET students, and provides a fun at-home exercise to help train your palate. Plus, she gives an update on her upcoming Level 3 Bootcamp in France and invites listeners to follow along on Instagram @wineeducate. Resources: Previous episodes in the Structural Components Series: Episode 16: Structural Components of Wine: Acidity Episode 17: Tasting a Tokaji Aszú Using the SAT Episode 18: Structural Components of Wine: Tannin Episode 19: Structural Components of Wine: Alcohol Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025) Wine Educate Newsletter – Sign up for exclusive content and class updates! What's in This Episode: 1. WSET Level 3 Bootcamp Update Joanne is heading to Château Camplazens on France for a week-long immersive study session with six students. The focus: Mastering the Theory Exam – essay writing, vineyard visits, and a full mock exam. Follow along on Instagram for updates and study tips. 2. What is Body in Wine? Oxford Companion to Wine Definition: Body refers to the weight and viscosity of a wine in the mouth. WSET Level 3 Definition: Body is the overall impression of a wine's weight and texture. Unlike acidity or alcohol, there is no technical measurement for body—it's a subjective perception. Key takeaway: Body is not an indicator of quality! A light-bodied wine can be just as outstanding as a full-bodied one. 3. Factors That Influence Body Alcohol: High alcohol = full body. Low alcohol = light body. Sugar: More residual sugar = fuller body (e.g., Sauternes, Ice Wine). Tannin: High tannin contributes to a perception of full body (e.g., Nebbiolo, Bordeaux blends). Concentration & Extraction: Wines from low-yield vineyards or extended maceration can feel more full-bodied. 4. WSET SAT (Systematic Approach to Tasting) Body Scale Light-bodied: Muscadet, Beaujolais, New Zealand Sauvignon Blanc. Medium-bodied: Merlot, Côtes du Rhône, White Zinfandel, Sancerre. Full-bodied: Napa Chardonnay, Barossa Shiraz, Sauternes. 5. At-Home Body Tasting Exercise Grab three types of milk: Skim (light body), Whole (medium body), Heavy Cream (full body). Compare how they feel in your mouth—this mimics how body is perceived in wine. Bonus: Have a wine tasting session using low, medium, and high alcohol wines to reinforce the concept. Final Thoughts & Study Tips: When in doubt, consider alcohol and sugar—they are the biggest indicators of body. Pay attention to your own body perception tells—Joanne feels high alcohol in her ears! Next Episode Preview: Episode 21: Evaluating the Finish of a Wine – Learn how to assess length and complexity in WSET tastings. Join the conversation on Instagram @wineeducate Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Feb 25

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode 19: Structural Components in Wine: Alcohol Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the Structural Components Series with a deep dive into Alcohol in Wine. She explores how alcohol affects wine's body, balance, and perception, while also covering the science behind ABV, legal labeling requirements in the U.S. and E.U., and practical tips for identifying alcohol levels in blind tastings. Joanne also shares a fun at-home tasting exercise to better understand alcohol in wine, beer, and spirits. Plus, she discusses upcoming WSET Level 3 course changes and the impact of festival season in New Orleans on students' study schedules. Resources: Felicity Carter's articles on alcohol and health Previous episodes in the Structural Components Series: Episode 16: Structural Components in Wine: Acidity Episode 17: Tasting a Tokaji Aszú Using the SAT Episode 18: Structural Components in Wine: Tannin Wine Educate Newsletter – Sign up for exclusive content! and class updates! What's in This Episode: WSET Level 3 Course Updates: Fall 2024 session starts August 11th – Sign up early and get your book! Spring 2026 format change: A more intensive structure with two classes per day to accommodate service industry professionals before festival season. Alcohol in Wine: A Deep Dive Definition: Alcohol is a byproduct of fermentation that contributes to a wine's body and warmth. WSET Level 3 Perspective: Alcohol provides body and affects balance in wine. How is Alcohol Measured? ABV (Alcohol by Volume) = The percentage of ethanol in 100 liters of wine. Most wines range between 9% and 16% ABV, but the majority fall between 12.5% and 14.5%. Minimum legal ABV: E.U.: 8.5% (9% in warmer zones) U.S.: No strict minimum, but labeling rules apply. Alcohol Labeling & Legal Variances: U.S. Regulations (TTB): Above 14% ABV: Must display alcohol content. Below 14% ABV: Some exceptions apply. Tolerance Allowances: Under 14% ABV: Allowed a 1.5% variance (e.g., a wine labeled 12% could actually be between 10.5% and 13.5%). Over 14% ABV: Allowed a 1% variance. European Union (E.U.) Regulations: All wines must display ABV on the label. Tolerance Allowances: Still wines: 0.5% variance. Sparkling wines: 0.8% variance. How to Identify Alcohol in Wine: Visual Clues: Legs or tears on the glass can indicate higher alcohol. Nose Perception: Alcohol can produce a "singeing" sensation. Palate Perception: Alcohol contributes to body and creates a warming sensation in the throat and chest (a.k.a. Dragon's Breath!). Personal Sensitivity: Some people feel it in their ears, throat, or chest—pay attention to your own tells! WSET Level 3 SAT (Systematic Approach to Tasting) Alcohol Scale: Low Alcohol: Below 11% ABV Medium Alcohol: 11% - 13.9% ABV High Alcohol: 14% ABV and above Important Note: Unlike other categories in the SAT, alcohol is not graded with plus or minus (e.g., no "Medium+" alcohol). Examples of Alcohol Levels in Wine: High Alcohol: California Zinfandel, Port, Amarone Medium Alcohol: Most Bordeaux, Rioja, or Chianti Low Alcohol: Vinho Verde, Moscato d'Asti, White Zinfandel Caution: Not all sweet wines are low in alcohol! Example: Sauternes can be 14.5% ABV! At-Home Alcohol Perception Exercise: Compare Vodka, Wine, and Beer side by side in wine glasses. Observe legs, nose sensation, and warming effect on the palate. Final Thoughts & Discussion: Recent media coverage on alcohol and health – Check out Felicity Carter's articles and podcasts (linked in the show notes). Spicy Debate: Is alcohol-free wine still wine? – Join the discussion on Instagram @WineEducate. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Feb 20

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the structural components series with a deep dive into tannin. Learn what tannins are, how they're perceived on the palate, and the key role they play in wine structure and aging. Joanne shares practical examples, from tea to unripe banana peels, to help listeners identify tannins in everyday life. She also explores winemaking techniques that influence tannin levels and offers insights on how tannins interact with food. Resources: Previous Episodes: Episode 16: Structural Components in Wine – Sweetness Episode 17: Tasting a Sweet Wine Using the SAT Wine Educate Newsletter – Sign up for exclusive content! What's in This Episode: Introduction: Recap of previous episodes on acidity and sweetness. Introduction to tannin and why it's one of the trickier components to define. What is Tannin? Oxford Companion to Wine: Tannins are polyphenolic compounds found in grape skins, seeds, and stems, contributing to astringency and structure in wine. WSET Definition: Tannin is a structural component of red wines that creates a drying sensation in the mouth. How Tannin is Perceived on the Palate: Tannins are felt, not tasted or smelled. Creates a dry, puckering sensation, especially on the tongue and gums. Can vary in intensity from fine and silky to coarse and grippy. Practical Tannin References: Tea (over-steeped black tea is a great example). Rhubarb, dark chocolate, walnut skins. The most unpleasant example: unripe banana peel. Technical Breakdown: Measured in Gallic Acid (GA) in milligrams per liter (mg/L). White wines: Around 300 mg/L. Red wines: Can range up to 1800 mg/L. Found primarily in grape skins but also in seeds and stems. Extraction process: How tannins are released during winemaking. Over-extraction risks: Too much tannin can make wine harsh and unbalanced. Winemaking & Tannin Extraction: Fermentation decisions impact tannin levels. Cap management techniques: Pump-overs vs. punch-downs. Whole bunch fermentation and the role of stems. Oak aging: How it can add tannin but also soften it over time. Tannin in White Wines & Orange Wines: Why tannin is generally not discussed in white wines. Orange wines: White wines made with skin contact, leading to noticeable tannin. High vs. Low Tannin Grapes: High Tannin Grapes: Nebbiolo, Cabernet Sauvignon. Low Tannin Grapes: Pinot Noir, Gamay. Tasting & Evaluating Tannin: First red wine of the day often seems more tannic than it really is. The order of wines in a tasting matters—lighter tannin first, heavier tannin last. Tannic wines are meant to be enjoyed with food for balance. Final Thoughts & Next Episode: Tannin plays a crucial role in wine's structure, balance, and aging potential. Next up: Episode 19 – Alcohol in Wine! Call to Action: Subscribe to the Wine Educate newsletter (link in show notes) for class info, exclusive content, and upcoming wine trips. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Feb 18

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweet wines. Using a 2019 Orum "Metamorphosis" Tokaji 5 Puttonyos, Joanne breaks down a WSET-style tasting note and dives into the role of Botrytis (noble rot) in sweet wine production. She also explains how acidity balances sweetness, making Tokaji a perfect study wine for WSET students. Resources: Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It? Episode 16: Understanding Acidity in Wine What's in This Episode: Introduction: Recap of previous episodes on acidity and sweetness. Why Tokaji is a "testable" wine for WSET students. Quick refresher on using the WSET Systematic Approach to Tasting (SAT). What is Botrytis (Noble Rot)? Explanation of noble rot vs. grey rot. How Botrytis affects grapes and contributes to sweetness. The specific growing conditions needed for Botrytis: misty mornings and dry, sunny afternoons. Why Botrytis-infected grapes must be hand-harvested one by one. Level 1 SAT Tasting Note: Appearance: White wine Nose: Aromas of honey, citrus, and tropical fruit. Palate: Sweet with high acidity, full body, and medium alcohol. How acidity keeps the wine balanced and fresh despite the sweetness. Level 2 SAT Tasting Note: Appearance: Deep gold. Nose: Pronounced intensity with more specific descriptors: grapefruit, orange peel, mango, dried apricot, and vanilla (from oak aging). Palate: Sweet, high acidity, full-bodied, medium alcohol, and long finish. Introduction to BLIC (Balance, Length, Intensity, Complexity): This wine scores 4/4 – Outstanding. Level 3 SAT Tasting Note: Appearance: Deep gold. Nose: Pronounced with even more complexity: honey, ginger, citrus, tropical fruit, dried fruit, honeysuckle, and butterscotch. Discussion on development: Although aromas like honey and ginger are typically tertiary, in this case, they come from Botrytis, not aging. Finish: Long, with multiple layers of flavors. Quality Assessment (BLIC): 4/4 Outstanding. Readiness for Drinking: Can drink now but has great aging potential. Technical Wine Facts: Grape Blend: 70% Furmint, 30% Hárslevelű. Residual Sugar: 152 g/L Total Acidity: 9.5 g/L How high acidity balances high sugar, preventing the wine from being cloying. Final Thoughts: Tokaji is an ideal wine for WSET study—complex, balanced, and rich in learning points. The perfect example of how sweetness and acidity work together in harmony. Next Episode Preview: Exploring Tannin—don't miss it! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate 🎧 Thanks for listening!

Feb 13

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweetness. Joanne dives into how residual sugar (RS) creates sweetness in wine, how it's measured, and how our perception of sweetness can be influenced by acidity and other factors. She also shares insights into different sweetness levels and their impact on wine style. Resources: Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It What's in This Episode: Introduction: Recap of the previous episode on acidity. Overview of why sweetness is one of the hardest wine components to gauge. Importance of understanding sweetness for WSET exams and wine pairing. Defining Sweetness: Oxford Companion to Wine: Sweetness comes from residual sugar (RS) left after fermentation. WSET Definition: Sweetness is the perceptible level of sugar, ranging from dry to lusciously sweet. Common misconceptions about sweet wines and how trends in wine preferences have shifted over time. Understanding Residual Sugar (RS): Residual Sugar (RS): The sugar left in wine after fermentation, measured in grams per liter (g/L). Typical RS ranges: Dry: 0–4 g/L (e.g., most red wines, dry whites) Off-Dry: 4–12 g/L (e.g., Gewürztraminer, inexpensive reds) Medium-Sweet: 12–45 g/L (e.g., Moscato d'Asti, White Zinfandel) Sweet: 45+ g/L (e.g., Sauternes, Tokaji Aszú) Lusciously Sweet: 100+ g/L (e.g., Tokaji Essencia, PX Sherry) Practical comparison: 2 g/L of sugar in a 750ml wine bottle = 1/3 teaspoon of sugar. How Sweetness is Perceived on the Palate: Sweetness vs. Acidity: High acidity can balance sweetness, making wines taste less sweet. Perception of Sweetness: Detected primarily on the tip of the tongue but influenced by body and alcohol. Champagne Example: How small differences in dosage can alter perception without making the wine taste "sweet." Styles of Sweet Wines and How They're Made: Botrytis-affected wines: Sauternes, Tokaji Aszú, German BA/TBA. Ice Wine: Made from naturally frozen grapes (e.g., Canadian or German Eiswein). Fortified Wines: Such as Port, where grape spirit is added to halt fermentation. Sweetened Wines: Sherry styles like PX, where sweetening agents are added after fermentation. Wine and Food Pairing Insight: How umami-rich foods reduce the perception of sweetness in wine. Joanne's experience at Burns Steakhouse in Tampa: Discovering how sweet wines can shine with the right pairings. Lusciously Sweet Wines: Introduction to the "Luscious" sweetness category (100+ g/L RS). Examples: Tokaji Essencia (450 g/L minimum RS) and PX Sherry (rich, syrupy, and perfect for drizzling over desserts). Joanne's tip: Try PX Sherry in tea or over ice cream. Final Thoughts: Sweet wines are underrated and worth exploring, especially for wine students. Don't shy away from sweet styles—they offer some of the best aging potential and complexity. Next Episode Preview: Exploring Tannin—how it feels, tastes, and why it's essential to wine structure. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Feb 11

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close kicks off a new series exploring the structural components of wine, starting with acidity. Learn how acidity develops in grapes, how it's measured, and how to detect it on the palate. Joanne breaks it all down in an engaging, easy-to-understand way—drool test included! Resources: Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It? Wine Educate Newsletter Sign up for exclusive content! What's in This Episode: Introduction: Recap of previous episodes and introduction to the new series. Why acidity is crucial to wine structure and balance. Acidity in Grapes & Wine: How acidity changes during ripening and why it's important. The relationship between sugar, acidity, and harvest timing. Technical Breakdown: pH vs. Total Acidity (TA): What the numbers mean. TA Ranges: High acidity: 6.5 – 9.0 g/L (Riesling, Champagne, Nebbiolo) Medium acidity: 4.5 – 6.5 g/L (Tempranillo, Merlot) Low acidity: Below 4.5 g/L (Viognier, Gewürztraminer) How to Identify Acidity in Wine: The drool test: What it is and how it works. How acidity makes wine feel fresh, crisp, and mouthwatering. Common Acidity Descriptors & Food Comparisons: Lemons and green apples – Classic acidity indicators. Sour Patch Kids – A surprising acidity reference. Sweet wines like Sauternes and Tokaji – Why acidity is essential for balance. Acidity's Role in Aging & Wine Structure: Why high-acid wines age longer & retain color. How acidity contributes to wine stability and freshness. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Feb 4

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary: In this episode of the Wine Educate Podcast, host Joanne Close welcomes Sal Mortillaro, WSET Beer Educator, to discuss the world of beer education, certifications, and the exciting expansion of WSET's Beer program. Sal shares his impressive background in beer judging, competitions, and how he became part of the first-ever cohort of WSET Beer educators. Joanne and Sal discuss what students can expect from WSET Level 1 and Level 2 Beer courses, how beer education differs from wine certifications, and what makes beer tasting so fascinating. Topics Covered: Sal's journey from beer enthusiast to Grand Master Beer Judge The structure of the Beer Judge Certification Program (BJCP) and how it differs from WSET Overview of the Cicerone Certification and how it compares to other beer education paths The launch of WSET Level 1 and Level 2 Beer Certifications What students will learn in each level, including beer styles, tasting techniques, and food pairings The similarities between beer and wine education, including tasting structure and analysis Sal's personal favorite beer styles and competition judging experiences Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Jan 28

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Summary: In this episode of the Wine Educate podcast, Joanne walks listeners through a detailed WSET Systematic Approach to Tasting (SAT) analysis of a New Zealand Sauvignon Blanc from Marlborough, showcasing how tasting notes evolve across WSET Levels 1, 2, and 3. Using the 2023 Three Brooms as an example, she explores the differences in structure, detail, and evaluation as students progress through each level. Joanne also shares insights into common descriptors like "gooseberry" and "cat's pee," breaking them down for clarity and context. What's in This Episode: Introduction: Quick recap of episodes 11 and 12. The purpose of tasting a white wine, specifically a New Zealand Sauvignon Blanc. Explanation of why this wine is a "testable" example for WSET practice. Level 1 SAT Tasting Note: Focus on primary characteristics (appearance, basic aromas, and palate components). Level 2 SAT Tasting Note: Introducing intensity, finish, and BLIC (Balance, Length, Intensity, Complexity). Greater specificity in identifying aromas (herbaceous, citrus) and linking them to clusters. Level 3 SAT Tasting Note: Adding modifiers like "medium plus" or "medium minus." Discussion of development, readiness for drinking, and nuances like "gooseberry" and "cat's pee." Expanded flavor profiles, including tropical and stone fruits. Explaining Common Descriptors: Gooseberry: What it is, where it's found, and how its tart and herbaceous qualities are linked to New Zealand Sauvignon Blanc. Cat's Pee: Why this descriptor is used, its aromatic significance, and reframing it as an "ammoniated" note. Conclusions Using BLIC: Quality assessment: "Good" rating with reasoning. Readiness for drinking: Drink now, not suitable for aging. Final Thoughts: Acknowledging the value of practice with "testable" wines. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Jan 21

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary In this episode of the Wine Educate Podcast, Joanne Close breaks down how the WSET Systematic Approach to Tasting (SAT) evolves from Level 1 to Level 3. Using a 2000 Bordeaux as the example, Joanne demonstrates how tasting notes become progressively more detailed and analytical, helping students understand what to expect as they advance through the WSET levels. What's in This Episode? Overview of the SAT Progression Explanation of the purpose and focus at each level: Level 1: Introduces basic structural components and characteristics of wine. Level 2: Adds intensity, finish, and introduces quality assessment with BLIC. Level 3: Increases specificity with development, plus/minus modifiers, and readiness for drinking. Tasting Example: 2000 Bordeaux (Right Bank) Level 1 SAT Note: Basic observations: red wine, black fruit, oak, dry, medium tannin, medium alcohol, full body. Level 2 SAT Note: Introduced intensity, finish, and quality assessment using BLIC. Example conclusion: Medium ruby color, pronounced aromas of black fruit, oak, and tertiary notes; long finish; outstanding quality. Level 3 SAT Note: Added clarity, development, and plus/minus modifiers. Example conclusion: Clear, medium ruby; pronounced aromas of blackcurrant, tobacco, and cedar; medium-plus tannin; drink now but has potential for aging. Key Takeaways The SAT evolves to help students build confidence and precision in wine tasting. Practice is key—calibrate your palate with your instructor. Preview of Next Episode Joanne will demonstrate SAT progression for a white wine using a New Zealand Sauvignon Blanc. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Jan 14

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode we break down BLIC, the WSET framework for evaluating wine quality and readiness for drinking. Discover how this structured approach—covering Balance, Length, Intensity, and Complexity—fits into the Standard Approach to Tasting (SAT) and how it helps wine students and professionals make objective assessments. Joanne explains each component of BLIC, provides practical examples, and highlights how it is integrated into WSET Levels 2 and 3. Whether you're a seasoned wine enthusiast or just starting your wine education journey, this episode is packed with insights to refine your tasting skills. Resources SAT Resources: WSET Level 1 SAT WSET Level 2 SAT WSET Level 3 SAT Newsletter Sign-Up: Click here to join the Wine Educate newsletter for exclusive study tools, tips, and content not available anywhere else. Learn More About Classes: Visit our website for details on upcoming WSET classes. Discovery Call: Schedule a call with Joanne to discuss your wine education goals. What's in This Episode? Introduction: Overview of BLIC and its role in evaluating wine quality. What is BLIC? Background: Developed by WSET, BLIC complements the SAT and is introduced in Level 2, continuing into Level 3. Acronym breakdown: Balance: How well components like sweetness, acidity, tannin, alcohol, and body work together. Length: Persistence of multiple pleasant flavors after swallowing or spitting. Intensity: Strength of aroma and flavor or the presence of clearly identifiable characteristics. Complexity: Range and interplay of primary, secondary, and tertiary aromas and flavors. How to Use BLIC: Guidelines for assessing quality: Faulty/Poor: No components meet BLIC standards. Acceptable: One BLIC component present. Good: Two BLIC components present. Very Good: Three BLIC components present. Outstanding: All four BLIC components present. Readiness for drinking categories: Too young. Drink now with potential for aging. Drink now, not suitable for further aging. Too old. Examples: Good Quality Wine: Beaujolais Nouveau with identifiable characteristics but no length or complexity. Outstanding Wine: 2008 Barolo demonstrating balance, long finish, intensity, and complexity, with potential for aging. BLIC in Practice: Importance of calibration with your instructor in WSET classes. Tips for using BLIC in blind tastings and exams. Upcoming Classes and Workshops: Highlight of the Level 3 tasting workshop at Wine Educate, open to all students. Exclusive information and announcements available through the newsletter. Conclusion and Next Episode Teaser: Summary of BLIC's role in wine evaluation. Sneak peek into next week's episode: comparing the same wine using SAT for Levels 1, 2, and 3 to demonstrate how the framework evolves in complexity. Key Takeaways: BLIC is an essential tool for evaluating wine quality and readiness for drinking in WSET Levels 2 and 3. Objective tasting and assessment require consistent practice and calibration with your instructor. The Wine Educate newsletter is your go-to source for exclusive resources, updates, and announcements. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Jan 7

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Welcome to the Wine Educate Podcast! In this episode, host Joanne Close dives into the WSET Systematic Approach to Tasting (SAT) and its role in wine education. Joanne also covers the often-overlooked but essential practice of spitting in wine tastings—why it matters and how to do it effectively. 1. The WSET Systematic Approach to Tasting (SAT): What is the SAT? Created by the WSET in 1969 as a structured, objective framework for wine tasting. Used by over 100,000 students annually in 70+ countries. Why is it important? Ensures consistent and clear observations. Helps identify grape variety, climate, winemaking techniques, and quality. Builds confidence and analytical skills essential for exams and professional practice. A Detective's Approach: Think critically about wine's components and trust your observations. Avoid trying to force conclusions before you've completed your tasting notes. 2. Breaking Down the SAT – Appearance, Nose, Palate: Appearance: Assess clarity, intensity, and color under proper lighting. Example: A pale ruby wine may suggest a thin-skinned grape like Pinot Noir or Gamay. Nose: Focus on aroma intensity and characteristics: primary, secondary, and tertiary. Pro tip: Spend extra time on the nose before tasting; it reveals so much. Palate: Sweetness: Tip of the tongue. Acidity: Tingling on the sides of the tongue and salivary glands. Tannin: Drying sensation on gums and teeth. Alcohol: Warmth in the back of the throat or slight nasal "sting." Body: Weight or texture of the wine. Structural components and where to detect them: 3. Why Spitting is Important: Professional Tasting Practice: Avoid palate fatigue and overconsumption. Essential for evaluating multiple wines, especially at trade events or exams. Tips for Spitting Effectively: Bring your own spit cup (pro tip: a Mardi Gras cup works perfectly in New Orleans!). Practice at home to build confidence. Don't feel self-conscious—spitting is standard in professional settings. For WSET Students: Critical for Level 3 exams: Spit during the tasting to stay sharp for the 2-hour theory portion. Key Takeaways: The SAT provides a structured approach to wine tasting that grows in complexity as you progress through WSET levels. Spitting is an essential skill to maintain focus, avoid palate fatigue, and ensure objectivity. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Dec 31, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary: In Episode 9 of the Wine Educate Podcast, Joanne Close explores how external factors can significantly impact your wine tasting experience. From lighting and temperature to the glassware you use, creating a proper tasting environment is essential for both objective analysis and enjoyment. Designed especially for WSET students, this episode emphasizes the importance of preparing both your setting and yourself to maximize tasting accuracy and success. What You'll Learn in This Episode: Why Your Tasting Environment Matters: How external factors like smells, sounds, and distractions influence your perception of wine. The importance of creating a neutral, consistent space for tasting. The Ideal Tasting Environment: Neutral Space: Avoid distractions, strong odors (e.g., perfumes, food), and scented items. Lighting: Use natural or white light to evaluate wine appearance properly. Temperature: Maintain a comfortable room temperature (~68°F) and serve wine at its ideal temperature. Space: Ensure adequate room for glasses, notes, and comfortable seating. Preparing Yourself for Tasting: Stay hydrated: Dehydration reduces saliva production, affects aroma detection, and exaggerates alcohol perception. Avoid palate disruptors: Neutralize your palate by drinking water or eating plain crackers before tasting. Glassware Tips: Use clean, unscented glassware to avoid unwanted aromas. Suitable shapes like ISO standard tasting glasses help focus aromas and maintain consistency. Practical Tips for Success: Why spitting during tastings helps with clarity and focus (hint: stay tuned for the next episode). The importance of standardizing your tasting practices for WSET success. Homework for This Week: Assess your current tasting environment. Identify a few simple changes to create a more neutral and conducive space for wine tasting. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Dec 24, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Summary: In this episode of the Wine Educate Podcast, Joanne dives into everything you need to know about the WSET Level 2 Award in Wines. Whether you're considering enrolling or you're already signed up, this episode is packed with valuable insights on what to expect, how to prepare, and how to make the most of your study journey. Topics Covered: Overview of WSET Level 2: What the course covers: grape varieties, wine styles, climate effects, winemaking, fortified and sparkling wines, and more. Course structure: 8 weekly sessions or a more intensive format. The Tasting Experience: Taste 48 wines over the course of the program (6 wines per session). Guided use of the Systematic Approach to Tasting (SAT)—no blind tasting required. Exam Details: 1-hour multiple-choice exam with 50 questions. Pass levels: Pass: 55–69% Pass with Merit: 70–84% Pass with Distinction: 85%+ Important note: Once you pass, your grade is final. Preparation Tips: Read the textbook, Wines: Looking Behind the Label, cover to cover. Use the WSET Specification as your guide for study focus and exam weighting. Create flashcards for active learning—Joanne shares how this practice has helped her throughout her wine education journey. The SAT Card: Practical tips for building your sensory catalog. How to practice identifying aromas and flavors with everyday items like fresh herbs and produce. The Transformational Impact: Gain confidence in understanding wine labels, pairing food and wine, and navigating wine shops. Discover new wine styles and favorites, from Riesling to Fino Sherry. Advice for Prospective Students: Don't procrastinate—sign up early, get the materials, and start preparing. Enjoy the process and the transformation that comes with the course. Outro: Thank you for tuning in to the Wine Educate Podcast! If you found this episode helpful, please share it with your fellow wine enthusiasts and leave a review. Stay tuned for more tips, study guides, and wine education insights in future episodes. Cheers! Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Dec 17, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Welcome back to the Wine Educate Podcast! This week marks an exciting milestone as we host our very first interview. Meet Matt Ray, WSET Spirits Educator and spirits professional, as he shares his unique career journey and passion for spirits education. From his early days as a bartender to his current role at the Sazerac House, Matt takes us through his professional evolution and why he feels WSET certification is the gold standard for spirits education. What We Cover in This Episode: Matt's Career Journey: Learn how Matt transitioned from bartending to teaching, and now representing one of the largest spirits companies in the world. Introduction to Spirits Certifications: Discover the range of spirits certifications available, including the gold-standard WSET offerings and alternatives such as Certified Spirits Specialist (CSS) and Bourbon certifications from Moonshine University. Why Choose WSET for Spirits Education? Matt discusses why WSET certifications are the most rigorous and respected in the industry. What to Expect in WSET Level 1 & Level 2 Spirits Classes: Matt breaks down the foundational knowledge taught in Level 1 and how Level 2 delves deeper into production, tasting, and analysis. Learning in a Spirits Class: What's it really like to attend a WSET spirits class? Matt reassures listeners about tasting responsibly while emphasizing the joy of learning through hands-on experiences. Why Enthusiasts Should Start with Level 1: Whether you're a professional or a spirits enthusiast, starting with Level 1 helps build confidence and foundational knowledge. Future WSET Spirits Plans: Hear about Matt's journey toward becoming a certified Level 3 Spirits Educator and what that means for Wine Educate's future offerings. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Dec 10, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode of the Wine Educate Podcast , we tackle the Top 10 Most Frequently Asked Questions about WSET courses. Whether you're a wine enthusiast or an industry professional, this episode is packed with practical advice and insights to help you navigate your WSET journey with confidence. Questions Answered in This Episode: Can I take WSET courses if I'm not in the industry? Absolutely! WSET classes are designed for both industry professionals and wine enthusiasts. Do I need to complete Level 1 before Level 2? No prerequisites are required for Level 2, but we discuss why starting with Level 1 can be beneficial. Do I need to finish Level 2 before taking Level 3? While not required, we explain why Level 2 is a valuable foundation for Level 3 success. What happens if I miss a class session? Life happens! Learn how to manage missed classes and stay on track with your studies. Are payment plans available for Level 2 and Level 3? Yes, flexible options are offered for both levels, with details on how to set up a plan. What do the exams look like for Levels 1, 2, and 3? From multiple-choice questions to essay writing and tastings, we break down what to expect at each level. Can I take the exam on a different date than my course? Yes! We cover the process for rescheduling your exam and the guidelines to keep in mind. What happens if I don't pass? Discover retake policies, pass rates, and tips to help you succeed on your first attempt. What will I gain from WSET classes? Gain knowledge, certification, a pin, and connections with like-minded wine enthusiasts. What resources can help with preparing for class? From books to podcasts and flashcards, we touch on the many tools available to support your studies. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Dec 3, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode of the Wine Educate Podcast, we're diving into everything you need to know about the WSET Level 1 Award in Wines. Whether you've already signed up or are just exploring the idea, this episode provides essential tips and insights to help you walk into class feeling prepared and confident. Topics Covered: What's in the Course: A detailed look at the WSET Level 1 syllabus, including topics like grape varieties, wine styles, and the Systematic Approach to Tasting (SAT). Why Level 1 Matters: Discover why starting with Level 1 builds a strong foundation for success in Level 2 and Level 3 courses. Practical Advice for Class: Learn about the tasting exercises, classroom format, and how to get the most out of the day-long course. Preparation Tips: How to use the WSET Level 1 Specification for study. Download our free Level 1 Flashcards for extra prep. Get tips on staying hydrated, well-rested, and ready to taste. The Exam: What to expect from the 30-question multiple-choice exam, and strategies for success. Why It's Fun: This course isn't just informative; it's an engaging, hands-on experience with lots of opportunities for learning and connection. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Nov 25, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com Scholarship List: www.wineeducate.com/general-information How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode 4: Wine Scholarships! I have a list for you. Let's talk about wine education and how to make it more affordable. If you've looked into WSET classes, you know they can be pricey. For example, Level 2 in the U.S. averages around $800, Level 3 is about $2,000, and the Diploma is roughly $6,000. And that's not even including wine samples or travel expenses! In this episode, I cover: Payment plans: Many APPs (Approved Program Providers) offer payment options. For instance, Wine Educate offers two installments for Level 2 and three for Level 3. Employer sponsorship: There's been an incredible increase in employers—restaurants, distributors, and importers—covering WSET courses for their staff. It's a win-win; I share examples of how this benefits both employees and businesses. Scholarships and mentorship programs: From local APPs offering scholarships to unique opportunities like being a teacher's assistant (TA), there are so many creative ways to offset the costs of wine education. To make things even easier, I've compiled a list of the top 10 wine scholarships and mentorship programs. Get the list HERE This list will continue to evolve, so if you know of a scholarship or program that's been helpful to you, please email me at joanne@wineeducate.com. I'd love to include it! Finally, I encourage you to map out your wine education goals. Whether it's achieving a Master of Wine certification or simply taking your first Level 1 course, having a plan will help you align your timeline and budget with the opportunities available. Next week, I'll be sharing why WSET Level 1 is my favorite class to teach and why you shouldn't skip it—even if you have some wine experience already. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com Scholarship List: www.wineeducate.com/general-information How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Nov 17, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode of the Wine Educate Podcast, I unpack the options for pursuing your WSET education, whether in person or online. From navigating the WSET Global website to finding an APP (Approved Program Provider) near you, I share step-by-step guidance on how to choose the best class format for your schedule, goals, and lifestyle. I highlight the benefits of in-person learning, from tasting over 60 wines in a Level 3 class to forming valuable connections with wine enthusiasts and professionals. I also understands that online courses offer flexibility for those balancing busy lives or living far from an APP. We will look at course structures, tasting opportunities, and even how exams are conducted for both formats. Whether you're just starting your wine education journey or preparing to level up, this episode offers essential insights to help you choose the right path and make the most of your WSET experience. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Nov 17, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate In this episode of the Wine Educate podcast, I dive into the world of WSET—what it is, how it works, and why it matters. Discover the history of the Wine & Spirit Education Trust, its globally recognized qualifications, and how they're structured across wine, spirits, sake, and beer. I'll also explore how WSET creates a common language for wine professionals, enhances resumes for career opportunities, and establishes a strong foundation of knowledge for anyone in the wine industry. Plus, learn why the course specifications are your ultimate guide to acing the exams. Curious about where to study? I explain what an APP (Approved Program Provider) is and how to find one near you. Next week, I'll share tips on choosing between in-person and online classes. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate

Nov 17, 2024

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Welcome to the Wine Educate Podcast, where we explore all things WSET education, wine tasting techniques, study tips, and wine industry insights for both enthusiasts and professionals. In this inaugural episode, host Joanne Close, founder of Wine Educate, shares her journey through the wine industry, from earning WSET certifications to teaching over 500 students. Joanne discusses the origins of her wine school, her passion for making wine education approachable, and her mission to create a welcoming community for learners. Whether you're a curious beginner or an experienced student tackling WSET Diploma, this episode sets the stage for guidance, tips, and resources to help you on your wine education journey. Next episode: A deep dive into the WSET framework—its history, structure, and how to choose the learning format that suits you best. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Upcoming WSET Classes: www.wineeducate.com How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate