Wine Educate: Wine Lessons, Travel & WSET Study Prep

Episode 113: True Wine Crime - The Rudy Kurniawan Story Host: Joanne Close Episode Length: 13:53 Release Date: May 28th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description The fourth installment of the True Wine Crime series tackles one of the most infamous fraud cases in wine history - the story of Rudy Kurniawan, a young Indonesian-born wine obsessive who infiltrated the elite world of Burgundy collecting in the early 2000s and spent years selling meticulously forged bottles to some of the wealthiest collectors in the world. What makes this story so compelling is not just the scale of the fraud - though it was enormous - but the world that made it possible. Fine wine prices were exploding, auction rooms were packed with hedge fund managers and Hollywood elites competing for rare bottles, and trust was built on generosity and shared obsession rather than due diligence. Rudy understood that world better than almost anyone, and he used that understanding to his advantage. Joanne walks through the rise and fall of Dr. Conti, as Rudy became known, from his lavish tasting parties and millions spent at auction to the cracks that started to appear when Burgundy producers noticed bottles that should not exist. She also reflects on what Rudy's story says about the wine world that enabled him - and on the strange postscript that has followed his release and deportation. What You'll Learn in This Episode The World That Made the Fraud Possible How fine wine prices exploded in the late 1990s and 2000s, with bottles from producers like Domaine de la Romanee-Conti going from a few thousand dollars to $20,000, $50,000 and beyond How auction houses like Acker Merrall turned wine buying into a competitive, status-driven spectacle Why wealthy collectors - hedge fund managers, tech entrepreneurs, Hollywood elites - were buying wine as a st

Host: Joanne Close Episode Length: 12:14 Release Date: May 21st 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description In the third installment of the True Wine Crime series, Joanne Close digs into one of the most notorious wine fraud scandals in history - the 1985 Austrian wine adulteration scandal, widely known as the antifreeze scandal. While the headline was sensational, the full story is more nuanced, and ultimately more interesting, than it first appears. At the heart of the scandal was a chemical called diethylene glycol (DEG), used in antifreeze but not antifreeze itself, added to wines to mimic the rich body and sweetness of expensive Prädikat-style wines. With high consumer demand for these luxury styles and limited supply, a chemist-turned-consultant named Otto Nadraschi advised producers that a little DEG was a harmless fix. Millions of bottles later, routine lab testing in a German supermarket brought the whole thing crashing down. The fallout was severe - Austrian wine exports collapsed by roughly 90% overnight - but the scandal set the stage for a complete industry overhaul. Austria now operates under some of the tightest wine regulations in Europe and has rebuilt a well-deserved reputation for premium wines. What You'll Learn in This Episode The Chemistry Behind the Fraud What diethylene glycol (DEG) actually is and why it was chosen How DEG mimicked the body and sweetness of late-harvest wines Why simply adding sugar wasn't enough to replicate the desired mouthfeel The Prädikat Wine Market in the 1980s What Prädikat wines are: Auslese, Beerenauslese, Trockenbeerenauslese <

Episode 111: True Wine Crime - The DRC Blackmail Scandal Host: Joanne Close Episode Length: 10:53 Release Date: May 14th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description In this episode Joanne dives into one of the most audacious crimes in wine history - the blackmail attempt against Domaine de la Romanée-Conti, Burgundy's most legendary and sought-after estate. In January 2010, the director of DRC received an anonymous package at his home containing a hand-drawn map of the vineyard with specific vines marked for destruction. It was the beginning of a criminal scheme that would shake the entire wine world. What followed was a story involving poisoned vines, a hidden bunker in the woods, fake ransom money, a graveyard sting operation, and questions that were never fully answered. Joanne walks through the full story from the initial threat to the arrest, and explains why this crime hit Burgundy so much harder than a stolen bottle or a counterfeit label ever could. The episode also looks at the broader implications - what the crime revealed about the vulnerability of irreplaceable old vines, why the fear spread beyond DRC to other elite estates, and what the wine world did in its aftermath to try to protect vineyards that are, by their very nature, wide open farming land. What You'll Learn in This Episode What Makes DRC So Significant Why Domaine de la Romanée-Conti is considered the Holy Grail of Burgundy The scale of the estate - just 4.46 acres producing roughly 500 cases a year The other grand cru vineyards DRC farms beyond Romanée-Conti itself How rarity, history, and terroir combine to make these wines almost impossible to obtain <p class= "

Episode 110: True Wine Crime - Counterfeit Yellow Tail and the Global Fake Wine Trade Host: Joanne Close Episode Length: 13 minutes 10 seconds Release Date: May 7th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Wine fraud is not just about rare bottles and billionaire collectors. This episode kicks off the True Wine Crime series that newsletter subscribers voted for, and Joanne starts with a story that is equal parts fascinating and unsettling: the global counterfeiting of Yellow Tail, one of the most recognisable wine brands in the world. Yellow Tail was never trying to be anything other than what it is. An everyday, fruit-forward, widely exported Australian wine that twelve million cases of are sold annually across more than fifty countries. It is precisely those qualities, the brand recognition, the accessible price point, the easy-to-replicate style, that made it such an attractive target. When China imposed a 218% tariff on Australian wine in 2020 and exports dropped by over 90% between 2021 and 2023, organised criminal networks spotted a gap in the market and moved into it quickly and efficiently. Joanne walks through the economics of the fraud in detail, from the cost of bulk wine and fake packaging through to the profit margins per bottle and the scale of production across multiple warehouses. She also covers how the counterfeiting spread from China to the UK, how it was eventually detected, and what Yellow Tail has done in response. The lesson at the end of this episode applies well beyond the brand at the centre of it. What You'll Learn in This Episode What Yellow Tail Is and Why It Matters How Yellow Tail was created by the Casella family in Australia in the early 2000s Why it was built for export and never intended to be a premium terroir-driven wine The scale of the brand: twelve million cases annually, sold in over fifty countries <li class="whitespace-normal break-words pl-2

Host: Joanne Close Episode Length: 13 minutes 12 seconds Release Date: April 30, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Cork taint is one of those wine faults that everyone has heard of but very few people can confidently identify. In this episode Joanne finally tackles a topic she has been putting off covering, and it turns out to be one of the most practically useful episodes she has recorded. Whether you are a WSET student who needs to know this for your exam or simply someone who wants to know what to do when a bottle does not smell right, this episode gives you everything you need. Joanne starts by clearing up the most common misconception, which is the difference between a wine that has bits of cork floating in it and a wine that is genuinely corked. From there she walks through the chemistry of TCA, what it smells like, why some people detect it more easily than others, and exactly what to do if you suspect you have a bad bottle. She also covers where TCA comes from, why it is not just a cork problem, and what the wine industry has done over the past few decades to reduce its occurrence. This is also one of those episodes where Joanne's practical storytelling is at its best. You will hear about her parents' kitchen cabinet, baby carrots cleaned with bleach, a winery that lost an entire vat of wine to TCA contamination, and a surprisingly useful tip about what to do with a corked bottle if you cannot return it. What You'll Learn in This Episode What Corked Actually Means The difference between bits of cork in your glass and a wine that is genuinely corked Why finding cork fragments in your wine does not affect the taste and what to do about it Why the term corked refers specifically to TCA contamination and nothing else Understanding TCA <ul class= "[li_&]:mb-0 [li_&]:mt-1 [li_&]:gap-1 [&:not(:last-child)_ul]:pb-1 [&:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-

Host: Joanne Close Episode Length: 10 minutes 53 seconds Release Date: April 23, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle Ready to test yourself under exam conditions? Three full 50-question mock exams modelled on the actual WSET Level 2 Award in Wines exam. Get your results immediately and know exactly where you stand before exam day. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description If there is one grape that will wake up your nose and make you feel like a confident taster, it is Gewurztraminer. In this episode Joanne makes the case that Gewurztraminer is probably the most recognisable grape in the world, and explains exactly why that matters for anyone who has ever sat in a tasting and worried that their nose is broken. It is not broken. You just need the right wine in your glass. This episode covers Gewurztraminer in genuine depth, going beyond the brief mentions it gets in the Level 2 and Level 3 textbooks to give you the full picture. Joanne walks through the grape's historical origins, its ancient connection to the Traminer family and the Sauvignon lineage, why climate is everything for this variety, and what makes Alsace its undisputed spiritual home. If you have a bottle of Alsatian Gewurztraminer within reach, this is the episode to listen to with a glass in hand. The episode also covers where else Gewurztraminer is grown at Level 3, including Germany, New Zealand, Chile, Washington State, and the Finger Lakes, and why some of these cooler climate regions have real potential for the variety going forward. What You'll Learn in This Episode Why Gewurztraminer Matters for WSET Students Why Gewurztraminer is considered the world's most recognisable grape and what

Episode 107: Alsace - Climate, Grapes and Appellation Structure for WSET Level 2 and Level 3 Host: Joanne Close Episode Length: 16 minutes 27 seconds Release Date: April 16, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description This week Joanne picks up where Episode 106 left off and dives deep into the grapes, climate, and appellation structure of Alsace. If you have ever wondered why this narrow strip of land on the French-German border produces such distinctive wines, this episode answers that question in full. The Vosges Mountains turn out to be the key to everything. Joanne explains the rain shadow effect in detail, walking through how Atlantic moisture gets dumped on the western slopes while the vineyards on the eastern foothills enjoy some of the driest and sunniest growing conditions in all of France. That combination of continental climate and natural shelter is what makes Alsace capable of producing wines of genuine depth and complexity from aromatic white varieties. Joanne also makes the case, clearly and without hesitation, that the white wines of Alsace belong in the conversation about the greatest wines in the world. If you are a WSET Level 2 or Level 3 student this episode covers material that is directly relevant to your exam, and Joanne breaks it down in a way that makes it genuinely stick. What You'll Learn in This Episode The Rain Shadow Effect and Why It Matters How Atlantic winds carry moisture from the west and drop it on the western side of the Vosges Mountains Why the eastern foothills receive only around 500mm of rainfall annually compared to up to 2,000mm on the western side Why this dry, sunny microclimate is what makes Alsace wines possible at this northern latitude The Grape Varieties of Alsace <li class="whitespace-

Episode 106: War, Wine, and Identity: The Remarkable History of Alsace. Host: Joanne Close Episode Length: 9:18 Release Date: April 9, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Alsace is one of the most fascinating and distinctive wine regions in the world, and its history is unlike anywhere else in France. In this first of two episodes on Alsace, Joanne Close dives into the turbulent and complex history of a region that has been shaped by centuries of conflict, cultural exchange, and remarkable resilience. Sandwiched between the Vosges Mountains to the west and the Rhine River to the east, and sitting on the border between France and Germany, Alsace has been passed back and forth between the two countries more times than most people realise. That history has left a permanent mark on the wines made here, from the grape varieties on the label to the shape of the bottles. This episode sets the stage beautifully for next week's deep dive into Alsace climate, grape varieties, classifications, and styles. If you have ever been curious about why Alsace feels so different from the rest of France, this is where the story begins. What You Will Learn in This Episode Geography Where Alsace is located and why its position matters The significance of the Vosges Mountains and the Rhine River Why Alsace is described as a narrow strip of land roughly 75 miles north to south and three miles wide History and Identity <ul class= "[li_&]:mb-0 [li_&]:mt-1 [li_&]:gap-1 [&:no

Episode 105: Pinot Grigio / Pinot Gris - A Level 2 Wine Student's Guide to Why the Same Grape Tastes So Different Host: Joanne Close Episode Length: 11:05 Release Date: April 2, 2025 Take the QUIZ! https://docs.google.com/forms/d/e/1FAIpQLSeLWkZH9WCxZas70JNvPzPJGSVhxiCfR48-OE0uJAI5RRS00Q/viewform?usp=header Work through the free Pinot Grigio / Pinot Gris multiple choice questions linked below and if you want more quizzes like this delivered straight to your inbox, make sure you are signed up for the newsletter. Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Pinot Grigio and Pinot Gris are the same grape, but you would never guess it from tasting them side by side. In this episode, Joanne takes a deep dive into one of the most widely planted and widely misunderstood white grapes in the world, covering everything from its origins in Burgundy to why it tastes so completely different depending on where it is grown. This episode is part of an ongoing Level 2 grape series and sets the stage for the upcoming Alsace episodes. Whether you are studying for your WSET Level 2 or just curious about why your grocery store Pinot Grigio tastes nothing like a bottle from Alsace, this episode will give you a clear picture of what is really going on in the glass. Joanne walks through the two core styles of the grape, what drives those differences, and why Italy saw a 400% increase in Pinot Grigio plantings between 1990 and 2015. She also makes a case for why this grape deserves more credit than it typically gets. What You'll Learn in This Episode The Pinot Family Origins of the Pinot family in 14th century Burgundy Why the grape is called Pinot, from the French word for pine cone, reflecting the shape of t

Episode 104: Wine Tracking Apps - Which One Is Right for You? Host: Joanne Close Episode Length: 11:45 Release Date: March 26, 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox every Tuesday. https://mailchi.mp/6648859973ba/newsletter Episode Description A listener reached out asking which wine app to use, and it turns out a lot of people have the same question. Joanne posed it to her newsletter community and the responses came flooding in, with avid trackers, reluctant trackers, and proud non-trackers all weighing in. This episode breaks down what the community said, reviews the most popular apps, and makes the case for why tracking your collection might be more useful than you think. Joanne covers CellarTracker, Vivino, InVintory and Oeni, looking at what each app does, who it suits, and what it costs. She also walks through the practical reasons to start tracking, from knowing what you have and when to drink it, to building a personal taste profile over time and even valuing your collection for insurance purposes. Whether you are a dedicated tracker, someone who keeps meaning to start, or someone who has no intention of ever downloading an app, this episode has something for you. What You'll Learn in This Episode The Listener Results How 34 listeners responded to the wine app question The three camps that emerged: dedicated trackers, reluctant trackers and proud non-trackers App breakdown by percentage: Vivino 35%, CellarTracker 24%, InVintory 12%, Oeni 6%, other methods 23% Why Bother Tracking At All <ul class= "[li_&]:mb-0 [li_&]:m

Episode 103: German Wine Regions for WSET Level 2 - Mosel, Rheingau, and Pfalz Host: Joanne Close Episode Length: 11:17 Release Date: March 19, 2026 Free Quiz: Test your German wine knowledge here with the 10-question Level 2 quiz! https://docs.google.com/forms/d/e/1FAIpQLSfdI2QS9k6qiBJWb-y9XoKX0DXT4nMSMaTRr1UBkXjJ7LsQsQ/viewform?usp=publish-editor Join the Wine Educate Newsletter Get a fresh quiz delivered to your inbox each week! Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Description Germany pushes the boundaries of where wine can grow, sitting at 47-51 degrees latitude at the very edge of the wine-growing world. In this episode, Joanne covers the three German wine regions you need to know for WSET Level 2: Mosel, Rheingau, and Pfalz. Each region has its own character shaped by latitude, slope, and proximity to rivers. From the impossibly steep 60-70% inclines of the Mosel to the balmy (relatively speaking) Pfalz, you'll learn what makes German Riesling so special and why these wines can have 20-30 grams of residual sugar without tasting sweet. Plus, Joanne shares her memorable story of running out of gas on the Autobahn in a Mini Cooper - and why you should always rent an Audi instead. What You'll Learn in This Episode German Wine Geography & Climate Why Germany sits at the extreme northern limit of wine growing (47-51 degrees latitude) How one degree of latitude equals 69 miles and creates noticeable climate differences The 200-mile stretch from north to south across Germany's wine regions Why Germany has only 100,000 hectares planted compared to France's 800,000 <p class= "font-clau

Episode 102: The 1971 German Wine Law - How Ripeness Replaced Terroir Host: Joanne Close Episode Length: 8:18 Release Date: March 12, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Germany's wine laws are different from the rest of the European Union, and understanding why requires looking back at the pivotal 1971 wine classification. This law completely reshaped German wine, and not always for the better. In this episode, Joanne explains how Germany went from 30,000 named vineyard sites to just 2,600, why ripeness became the primary quality indicator, and how this decision weakened the link between terroir and wine quality. You'll also learn about the VDP's pushback against these laws and the encouraging 2021 amendment that's bringing terroir-based classifications back to German wine. If you're studying for WSET Level 3, pay close attention. German wine law shows up on essay questions, and understanding the historical context makes the current system much clearer. What You'll Learn in This Episode The History Behind the 1971 Wine Law How Germany historically recognized vineyard quality (including the famous 1868 Prussian tax map) Why Germany needed new wine regulations in the early 1900s The intentions behind the 1971 classification and why it focused on ripeness How the 1971 Law Changed German Wine <ul class= "[li_&]:mb-0 [li_&]:mt-1 [li_&]:gap-1 [&:not(:last-child)_ul]:pb-1 [&:not(:last-child)_ol]:pb-1 list-disc flex

Host: Joanne Close Episode Length: 15 minutes 31 seconds Release Date: Thursday, March 5, 2026 Riesling for WSET Level 2 - Everything You Need to Know Join the Wine Educate Newsletter Every week get your Level 1, 2 & 3 WSET tips including multiple choice quizzes and Level 3 essay questions. Stay informed about in-person and online classes as well as trips. 👉 Subscribe to the Newsletter Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Description This episode kicks off a new series on Germany, Alsace, and Austria by starting where it all begins: Riesling. Jancis Robinson calls it the world's most undervalued, often misspelled, and most often mispronounced grape. Joanne breaks down everything you need to know about this versatile variety, from its German origins to its ability to express terroir like few other grapes can. You'll learn why Riesling's naturally high acidity is its superpower, allowing winemakers to create everything from bone-dry wines to lusciously sweet dessert styles. Joanne also tackles the petrol aroma (yes, that's a thing), explains why cool climates are essential for Riesling, and shares why serious wine collectors are turning to German Riesling as Burgundy prices them out of the market. This is a straight-up lesson for Level 2 students, but anyone interested in understanding one of the world's greatest white grapes will find this episode valuable. What You'll Learn in This Episode Riesling Basics Origins in Germany dating back to 1435 Parent grape lineage (Gouais Blanc, related to Chardonnay and Gamay) Why Riesling thrives in cool to moderate climates The importance of being a late-ripening grape

Episode 100: How to Use the Wine Educate Podcast for WSET Study Host: Joanne Close Episode Length: 7 minutes 8 seconds Release Date: Thursday, February 26, 2026 📧 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Episode 100 is a milestone. Joanne takes a moment to reflect on what this podcast is, what it's not, and most importantly, how to use it as a study tool for your WSET certification. This isn't a substitute for WSET classes. It's a supplement. A way to flesh out the textbook material, tie concepts into history and context, and reinforce what you're learning in class. Some episodes are direct lessons for specific WSET levels. Others are what Joanne calls "lagniappe," something extra that helps put everything together. If you've been listening since episode one or you just found the show, this episode explains how to make the most of it at every stage of your wine education. What You'll Learn in This Episode About the Podcast What the Wine Educate Podcast is and what it's not How to use the podcast alongside your WSET classes Why wine is "infinitely fascinating" and part of the humanities The difference between core lessons and lagniappe content How to Use This Podcast for WSET Study <li class="whitespace-normal break-words p

Episode 99: Moscato d'Asti - The Asti Method and Piedmont's Sweet Sparkling Wine Host: Joanne Close Episode Length: 9:47 Release Date: February 19th 2026 Join the Wine Educate Newsletter https://mailchi.mp/6648859973ba/newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Episode Description Moscato d'Asti is one of the most misunderstood classic wine styles. This lightly sweet, gently sparkling, low alcohol wine from Piedmont deserves better than its dismissive reputation. When you taste a good example, you understand just how glorious it can be. This episode covers the Asti method, a production technique that's completely different from both the traditional method and the tank method. You'll learn why Canelli is considered the cradle of Moscato, how the Asti method works (think of it as a one pot wonder), and what makes Muscat Blanc a Petits Grains such an important grape historically. Joanne also covers the difference between Asti and Moscato d'Asti, and why this wine is perfect for brunch or late morning sipping. What You'll Learn in This Episode Moscato d'Asti Geography and History Moscato d'Asti DOCG location in northwestern Piedmont Provinces of Asti, Cuneo, and Alessandria with 9,700 hectares planted 7,000 hectares on slopes (better quality grapes) 52 communes and 4,000 growers with average vineyard size of 2.45 hectares Canelli as the cradle of Moscato, first made in 1865 UNESCO World Heritage Site status Th

Episode 98: Prosecco - Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region Host: Joanne Close Episode Length: [Insert Duration] Release Date: [Insert Date] Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Recording from the chaos of Mardi Gras in New Orleans (sirens, bands, and floats included), Joanne breaks down why Prosecco deserved its own episode. This Italian sparkling wine produces nearly 500 million bottles annually - dwarfing both Champagne and Cava - and uses the tank method to create those fresh, fruity bubbles you know and love. You'll discover why the grape was renamed from Prosecco to Glera in 2009, how to navigate the confusing sweetness levels where "dry" is actually sweeter than "extra dry", and what makes Conegliano Valdobbiadene so special (besides being impossible to pronounce). Joanne also introduces Col Fondo, the funky natural wine style with sediment at the bottom that Italians apparently use to make risotto. What You'll Learn in This Episode Prosecco Production & Tank Method Basics Why Prosecco dominates sparkling wine production with 486 million bottles annually The tank method (Charmat method) explained: how it differs from traditional method Champagne Tank method process: second fermentation in pressu

Episode 97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine Resources & Links Sign up for the Wine Educate newsletter to receive weekly quizzes, study tips, and Level 3 essay questions: https://mailchi.mp/6648859973ba/newsletter Episode Overview We are continuing our sparkling wine series, and this week the focus is on Cava, Spain's traditional method sparkling wine. In this episode, I walk through the history of Cava, its unusual geography, how it is made, and the quality-driven movements that have emerged in response to its mass-market image. This episode is especially helpful for WSET Level 2 and Level 3 students, as well as anyone looking to better understand the differences between Champagne, Cava, and other traditional method sparkling wines. A Brief History of Cava The first traditional method sparkling wine in Catalonia was made in 1872 by José Raventós after a visit to Champagne. Inspired by what he saw in France, he brought the technique back to Spain and began producing sparkling wine in the Penedès area. The growth of sparkling wine production accelerated after the arrival of phylloxera in the late 1800s. As red wine vineyards were replanted, producers shifted their focus toward grape varieties better suited to sparkling wine. The term Cava was officially adopted in 1970, replacing the use of the word "Champaña," and the Cava DO was formally recognized in 1986 following Spain's entry into the European Union. The word Cava comes from Catalan and means "cellar." The Geography of Cava Cava is unique among European appellations because it is non-contiguous. Unlike most DOs, Cava production is not limited to a single, clearly defined geographic area. That said, around 95 percent of all Cava is produced in Catalonia, centered on the town of Sant Sadurní d'Anoia. Other permitted areas include Navarra, Rioja, Valencia, the Basque Country, Aragon, and Extremadura. For students, this non-contiguous geography can feel confusing, which is why maps and visual references are especially helpful when studying Cava. How Cava Is Made Cava must be produced using the traditional method, meaning it undergoes a second fermentation in the bottle. Key production requirements include: A minimum of nine months of lees ageing before disgorgement Slightly higher permitted yields than Champag

Episode 96: How to Decode Your Champagne Wine Label Host: Joanne Close Episode Length: 11:29 Release Date: January 29th 2026 📧 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Ever picked up a bottle of champagne and felt totally lost trying to decode the label? You're definitely not alone. In this episode, Joanne breaks down everything you need to know to read champagne labels like a pro. You'll learn what those tiny mysterious letters (NM, RM, RC, CM) actually mean, how to understand sweetness levels from Brut to Doux, and the real difference between grower champagne and the big champagne houses. Whether you're shopping for a special occasion or trying to navigate a wine list with confidence, this episode gives you the tools to choose champagne that actually matches what you like. We cover everything from Blanc de Blancs to Rosé, Premier Cru to Grand Cru, and all the terminology that helps you make smarter champagne buying decisions. What You'll Learn in This Episode Champagne Producer Codes Explained NM (Négociant Manipulant): The big champagne houses like Moët & Chandon and Krug that buy grapes from growers RM (Récoltant Manipulant): Grower champagnes where producers grow their own grapes and make their own wine RC (Récoltant Coopérateur): Individual growers selling wine under their own label (rare in the US) CM (Coopérative de Manipulation): Cooperatives like Nicolas Feuillatte selling under one brand Champagne Sweetness Levels Demystified

Resources & Links Sign up for the Wine Educate newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Overview In Episode 95 of the Wine Educate Podcast, Joanne Close continues the sparkling wine series with a focused overview of Champagne, designed especially for WSET Level 2 students. This episode covers where Champagne is located, why its climate is so challenging, the grapes that define the region, and how blending and aging shape the final wines. Next week's episode will build on this foundation by breaking down how to read a Champagne label and understand the key legal terms you'll see on the bottle. What You'll Learn in This Episode Where Champagne Is Located Champagne is the coldest wine-producing region in France, situated between 48° and 49.5° north latitude. Its marginal climate sits near the northern limit of where grapes can reliably ripen, making acidity, low alcohol, and freshness central to the style of its wines. The region lies about an hour and a half east of Paris, making it a popular day trip for visitors. Champagne and the Traditional Method Champagne is produced using the traditional method, with a second fermentation taking place in bottle. Only wines made in this region under strict regulations can legally use the name Champagne. The region is fiercely protected by its governing body, which safeguards both quality standards and the Champagne name worldwide. The Grapes of Champagne Nearly all Champagne is made from three grapes: Pinot Noir, Pinot Meunier, and Chardonnay. Pinot Noir is the most widely planted, followed closely by Meunier and Chardonnay. A handful of historic grapes such as Pinot Blanc, Arbane, and Petit Meslier are still permitted, though they make up less than one percent of total plantings and are used only rarely. Lees Aging and Style Champagne must age on its lees for a minimum of 12 months, though many producers choose much longer aging. Extended lees contact adds classic aromas and flavors such as brioche, biscuit, toast, and pastry, contributing to complexity and texture. Soils and Chalk Cellars Chalk plays an important role in Champagne, producing wines with naturally high acidity and a lean profile. Ancient chalk quarries, known as crayères, are now used as cellars thanks to their cool, stable temperatures and high humidity. Limestone, clay, and sand also contribute to the diversity of wine styles across the region. Blending and Non-Vintage Champagne Blending is essential in Champagne, both across vineyard sites and across vintages. Most Champagne is non-vintage, meaning wines from multiple years are blended to maintain a consistent house style. Vintage Champagne

Resources & Links Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Learn more about Wine Educate classes and certifications: https://www.wineeducate.com Episode 94: The History of Sparkling Wine Wine Educate Podcast In this episode, Joanne Close continues the Sparkling Wine Series with a deep dive into the history of sparkling wine. Rather than focusing on one inventor or one country, this episode places sparkling wine in historical context and explains how bubbles emerged through a combination of climate, trade, science, and experimentation. This episode is especially helpful for WSET Level 2 and Level 3 students who want to better understand why the traditional method developed and how history shaped modern sparkling wine styles. What We Cover in This Episode Joanne begins by sharing a quick update from a recent three-day WSET Level 2 intensive in New Orleans, where students tasted 48 wines and completed their exam. From there, the focus shifts to the broader Sparkling Wine Series and the importance of understanding history alongside production methods. The episode explores what wine looked like before bubbles were accepted, including why wine stability was the goal and why carbonation was once viewed as a fault. Joanne discusses the earliest written record of sparkling wine, which comes from Limoux in the Languedoc in 1531. A Benedictine monk at the Abbey of Saint-Hilaire documented the presence of bubbles, and the region's cooler climate and higher elevation made sparkling wine possible long before Champagne embraced it. The conversation then moves to Champagne in the 1600s, when producers were making still wines and actively trying to prevent secondary fermentation. Joanne explains how cold winters stopped fermentation, only for it to restart in the spring, unintentionally creating bubbles that producers initially did not want. England plays a critical role in the story, and Joanne explains why British consumers were so influential. Champagne wines were shipped to England in bulk, bottled later, and often sweetened. The widespread availability of sugar led to unintentional refermentation, and British drinkers developed a taste for fizz. The episode highlights the work of English scientist Christopher Merret, who presented a paper in 1662 to the Royal Society documenting h

Stay Connected WineEducate.com Newsletter signup: mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] Episode 93 | The Traditional Method Hello and welcome to Episode 93 of the Wine Educate Podcast. I'm your host, Joanne Close. Today we're breaking down the Traditional Method, the original bottle-fermented process that gives us Champagne and many of the world's most compelling sparkling wines. These bubbles are created by a second fermentation captured in a sealed bottle, using thicker glass built to hold pressure. We begin with the base wine, fermented first and intentionally lower in alcohol so the final wine stays balanced after the second fermentation adds about 1–1.5% ABV. Yeast and sugar are added before sealing with a crown cap, restarting fermentation inside the bottle. The CO2 produced dissolves into the wine, forming bubbles, while yeast autolysis develops aromas often described as bread, biscuit, or pastry notes, depending on how long the wine rests on the lees. Lees are guided into the neck through riddling, once done entirely by hand, now most often by machine using a Gyropalette, which completes the job in days. The lees are removed during disgorging by freezing the neck to form a small plug that is ejected under pressure when the crown cap is removed. The wine is then topped up and styled through dosage, a blend of wine and sugar that determines the final sweetness level, such as Brut (dry) or Demi-sec (sweeter). The cork is inserted last and secured with a wire cage to hold against the internal pressure. Traditional Method Sparkling Wine Around the World • Champagne and Cremant in France • <strong data-start="

Stay Connected www.WineEducate.com Newsletter signup: https://mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] Episode 92 | Sparkling Wine Series Begins Hello and welcome to Episode 92 of the Wine Educate Podcast. I'm your host, Joanne Close, and we're just about at the New Year. The holidays happened, the bubbles were flowing, and I sure enjoyed my fair share of sparkling wine. Now we're kicking off a brand new Sparkling Wine Series, and friends, it's a big one. This series is built as a supplement, not a replacement for the WSET class. I'll be focusing mainly on Level 2 material, with a few Level 3 touches where it makes sense, but the deeper Level 3 concepts are being saved for the new Level 3 membership launching in February. How Sparkling Wine Shows Up in WSET Exams For Level 1 and Level 2, sparkling wines show up early, including Champagne, Prosecco, Cava, the style overview, and the ever-popular service question: how to open a bottle of sparkling wine. Yes, that question keeps showing up at multiple levels. For Level 2, sparkling wine and fortified wines are covered in Session 8, and the service component is important and appears in the multiple choice questions. For Level 3, you will not get a sparkling wine in the practical tasting exam, but you will see it in the theory, including multiple choice questions and short answer essays on sparkling or fortified wines. Tasting Term to Know: Mousse Mousse describes the bubble texture on the palate. In class, we talk about three broad levels: delicate, creamy, and aggressive. The class always gets a good laugh out of the aggressive mousse question, and yes, it sticks in your memory. You use it in your Level 3 SAT framework, but you won't be assessed on tasting a sparkling wine. Definition of Sparkling Wine Sparkling wine is wine that bubbles when poured into a glass. The bubbles form because carbon dioxide is dissolved in the wine under pressure until the bottle is opened and the cork is removed. I love that Oxford Companion definition. It's simple, it's clear, and it just works. Grapes for Sparkling Wine Acidity is the key. Grapes with naturally high acidity make fresher, livelier styles of sparkling wine. In Champagne, Ch

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

Resources & Links Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Wine Educate Trips & Itineraries: https://www.wineeducate.com/trips Contact Joanne: [email protected] 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 c

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 [email protected] 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 projec

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 [email protected] 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 ad

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 [email protected] 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: <p data-start="1857

Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] 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. Carbon

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: [email protected] 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 th

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: [email protected] 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 th

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: [email protected] 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 vari

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: [email protected] 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.

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

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 <ul data-star

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 <li dir="ltr" aria-

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 <p data-start="

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 <p d

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 <p data-start=

Hello and welcome back to the Wine Educate Podcast. I'm your host, Joanne Close, and this is episode 76. Today we're diving into the history and wine laws of Chianti and Chianti Classico. This is a Level 3 topic, but I've added context and stories that bring the region to life. Chianti has one of the longest and most fascinating histories in Italian wine. As early as the 13th century, the region was known as "Chianti," and in 1716, Grand Duke Cosimo III of Tuscany officially delineated the boundaries of what is essentially Chianti Classico today. This was done to protect quality and combat fraud, making Chianti one of the first wine regions in the world to be legally defined. In 1924, the Consortium for the Defense of Chianti Wine was founded, beginning with just 33 producers and symbolized by the black rooster, the Gallo Nero. Today, it represents nearly 500 producers and continues to defend the reputation of Chianti Classico, often clashing with government decisions and proposals from the broader Chianti DOCG. We'll explore the differences between the two appellations: Chianti DOCG (DOC status in 1967, DOCG in 1984): A broad region divided into seven subzones, requiring only 70% Sangiovese in the blend and allowing higher yields. Quality can vary widely, though subzones like Chianti Rufina and Colli Senesi stand out. Chianti Classico DOCG (its own DOCG since 1996): The historic heartland, with vineyards at higher altitudes that produce wines of greater acidity, structure, and elegance. Rules require at least 80% Sangiovese (often 100%), with defined aging requirements: 12 months for Classico, 24 months plus 3 in bottle for Riserva, and 30 months for Gran Selezione, which must come from a single estate. We'll also talk about the introduction of UGAs (subzones within Chianti Classico) in 2021, the consortium's ongoing battles with Chianti DOCG over labeling, and why this region's story is full of both drama and determination. If you'd like to test your knowledge, sign up for the Wine Educate newsletter at wineeducate.com

Resources & Links: Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup Visit our website: www.wineeducate.com How to Contact Us: Email: [email protected] 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. <li data-start="20

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

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 u

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] 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

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate Episode 71 – Wine Laws of Burgundy: Côte Chalonnaise & Mâconnais In this episode of the Wine Educate Podcast, we conclude our Burgundy wine law series with two often-overlooked but fascinating regions: the Côte Chalonnaise and the Mâconnais. These southern Burgundy appellations may not always command the same prestige as the Côte d'Or, but they deliver remarkable value and unique expressions of Chardonnay and Pinot Noir. We'll cover: The geography and elevation of the Côte Chalonnaise and how it impacts ripening and wine style. Notable appellations including Rully, Mercurey, Givry, Montagny, and Bouzeron (yes, it's as fun to say as it sounds). How wines from these regions compare to their Côte d'Or neighbors—sometimes lighter, sometimes rustic, but often great value. The history and expansion of the Mâconnais, where Chardonnay dominates, Gamay sneaks in, and rolling hills create diversity in vineyard conditions. Key appellations such as Mâcon-Villages, Saint-Véran, and the star of the region: Pouilly-Fuissé, which gained Premier Cru status as recently as 2020. Why these regions represent "sneaky deals" for wine students and enthusiasts alike. As always, I connect these details back to the WSET Level 3 framework so you'll know exactly what to focus on for exam preparation. Next week, by popular request, we begin exploring the wine laws of Northern Italy, starting with Piedmont.

70. The Wine Laws of Burgundy – Côte d'Or & The Importance of Slope   Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] Website: www.wineeducate.com Instagram: @wineeducate Today's episode continues our Burgundy series with a focus on the Côte d'Or—and more specifically, the role that slope plays in vineyard quality and classification. This concept is key not just in Burgundy but also in other cool to moderate regions like Germany's Mosel and Alsace. We'll cover: Why elevation matters (200–400 meters in the Côte d'Or) How soil, drainage, and frost risk change from top to bottom of the slope Why mid-slope vineyards are home to many Premier Cru and Grand Cru sites How aspect (east/southeast exposure) influences ripening in this northerly climate The Côte de Nuits vs. the Côte de Beaune, and why nearly all red Grand Crus are in the north and nearly all white Grand Crus are in the south Key villages and their most famous crus, including Gevrey-Chambertin, Vosne-Romanée, Nuits-Saint-Georges, Aloxe-Corton, Meursault, Puligny-Montrachet, and Chassagne-Montrachet Newer classifications like Bourgogne Côte d'Or AOC and how they fit into the picture This is a dense one—but understanding slope and geography will make Burgundy's wine laws far less intimidating. Next up: we'll wrap up our Burgundy laws series with Chalonnais and the Mâconnais on Thursday.

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] 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 favor

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: [email protected] 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

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Email: [email protected] 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. <p data-start="15

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: [email protected] 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.

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 <p data-start="1763" dat