In this episode of the Eat Sleep Wine Repeat wine podcast, Janina heads to Vittoria in the south of Sicily to explore one of Italy’s most exciting and evolving wine regions.

Joined by Stefano Girelli of Santa Tresa and Cortese, this episode blends wine education with a deep dive into organic viticulture, biodiversity, and the future of wine grapes in a warming climate.

From indigenous Sicilian varieties to experimental vineyards preserving rare grapes, you’ll learn about wine through both tradition and innovation. And if you’re dreaming of wine travel, this episode might just inspire your next trip to Sicily.

05:28 – An introduction to Santa Tresa and Cortese, and how the two estates differ in style, philosophy and wine expression.

08:24 – Travel tips for visiting Vittoria, including why Ragusa is an ideal and authentic place to stay when exploring the region.

09:27 – Why Vittoria still feels like a hidden gem compared to more famous Sicilian destinations, offering a more authentic wine travel experience.

11:39 – A fun dive into the portfolio: which wine is perfect for a romantic proposal or special celebration (Il Frappatto Sparkling).

12:41 – The ideal wine for a day at the beach (Grillo-Viognier) highlighting fresh, vibrant styles that suit Sicily’s coastal lifestyle (or a chilled Frappato).

14:19 – Wines for colder moments: richer, more structured styles that work perfectly by the fireplace. (Cerasuolo di Vittoria)

16:05 – The reality of going organic in Sicily, including the challenges, strict regulations and why many considered it a bold move.

18:04 – What does “organic” really mean in wine? Stefano's personal definition.

21:58 – How to recognise an organic or biodiverse vineyard just by walking through it, with practical visual clues for wine lovers.

24:03 – A return to traditional farming methods, and how modern viticulture is rediscovering practices from the past.

29:24 – Adapting to climate change: vineyard techniques such as shading, trellising and how they impact grape ripening.

31:17 – The scale of experimentation: dozens of indigenous and rare grape varieties being cultivated and studied.

33:59 – The search for the grapes of the future, and how forgotten Sicilian varieties may become key in a warming world.

37:31 – Albanello: a rediscovered white grape variety with distinctive herbal, minty and fresh characteristics.

39:54 – What will we be drinking in the future? A broader discussion on how climate change is reshaping wine regions and grape selection.

41:10 – Understanding Cerasuolo di Vittoria, Sicily 's only DOCG, and how Nero d’Avola and Frappato work together in the blend.

45:23 – Comparing styles between producers and estates, including differences in structure, fruit profile and winemaking approach.

48:37 – How different winemaking techniques affect tannin structure and texture in the final wine.

50:26 – The impact of fermentation and aging choices on flavour, colour and overall wine style.

52:35 – A look at key Sicilian wine grapes, including both well-known and lesser-known varieties.

54:44 – Catarratto Lucido and other white grapes that deserve more attention in Sicily’s evolving wine scene.

56:14 – Final reflections from Stefano on the philosophy behind the estate and the future direction of their wines.

58:56 – Why this region and these wines are worth discovering.

59:40 – A unique white blend (Vanedda) made with extended skin contact, fermented like a red wine to build structure, texture and ageing potential.

01:00:43 – Visit Santa Tresa & book a wine experience

📩 Questions or feedback? [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this episode of the wine podcast, Janina dives into one of Italy’s most prestigious and age-worthy wines: Brunello di Montalcino.

Joined by Italian wine expert Ian D’Agata, this episode blends wine education with a deep exploration of wine regions, helping you learn about wine through the lens of Sangiovese.

From wine grapes and clonal diversity to terroir, aging potential and tasting profiles, you’ll discover what makes Brunello unique and how this iconic Tuscan wine compares to others made from the same grape.

Plus, if you love wine travel, you’ll hear about an immersive opportunity to study wine directly in Montalcino, tasting up to 100 wines with producers in the region.

To find out more about joining The Ian D’Agata Wine Academy in Montalcino on 16th, 17th & 18th April 2026 click here.

Or email Giulia Corino

For those attending the Ian D’Agata Wine Academy, there will be a special guest speaker session led by Maddy Jimerson MS, Master Sommelier and Director of Casa Mia in Denver. With a strong connection to Alto Piemonte, where she regularly spends time, Maddy will be guiding an in-depth session focused on the wines of this fascinating region of Italy.

SHOWNOTES:

02:52 – Ian explains why wine education is so important, sharing how great teachers shaped his career and why helping people understand wine makes a real difference.

05:56 – Why most people stick to familiar wines - and how learning about lesser-known Italian grape varieties can completely change how you choose a bottle.

10:00 – Looking beyond Brunello and Barolo, Ian highlights powerful Italian red wine grapes like Aglianico that deserve more attention.

11:02 – Introduction to Ian’s Wine Academy in Montalcino, where small groups taste up to 100 wines while learning directly in the region.

14:12 – Setting the scene in Tuscany: the rolling hills, vineyards and landscapes that make Montalcino one of the most beautiful wine regions in the world.

15:56 – Key differences between Montalcino and Chianti wine regions, and how climate and landscape shape completely different expressions of Sangiovese.

17:04 – Can you identify Sangiovese wines in a blind tasting? A breakdown of how blends, climate and structure influence the final wine style.

20:57 – The origin of the name “Brunello” and how a specific type of Sangiovese gave rise to this iconic wine.

24:42 – Exploring the complexity of Sangiovese: over 100 clones and how producers select and combine them to improve quality.

26:57 – What it means for a vine to be “virus-affected” and why this can sometimes lead to more concentrated, higher-quality wines.

29:11 – How to recognise Sangiovese in the glass: red fruit, acidity, tannins and the characteristic herbal and floral notes.

31:56 – The aging requirements of Brunello di Montalcino and why these wines can develop beautifully over decades.

34:32 – Castiglion del Bosco: a historic estate that has significantly increased its quality in recent years and plays a role in Ian’s course.

35:49 – Rosso di Montalcino explained: a more accessible, earlier-drinking style that offers great value from the same region.

39:46 – The key soil types of Montalcino (galestro, alberese and more) and how they influence structure, minerality and mouthfeel.

41:11 – What the course experience looks like day-to-day, from tastings and classes to winery visits and shared meals.

42:09 – Moscadello di Montalcino: the lesser-known sweet wine of the region that still survives today.

44:54 – The range of wines tasted during the course, covering multiple Italian wine regions, styles and grape varieties.

47:49 – Who the course is designed for: both wine professionals and enthusiasts who want to deepen their wine knowledge.

50:46 – Course dates and availability, including upcoming sessions in April and November.

52:24 – How the course aligns with major wine events like Vinitaly, making it ideal for those already travelling in Italy.

53:27 – How to get more information and book your place on the course. Email Giulia Corino <[email protected]> and more details on Ian D’Agata’s website.

📩 Questions or feedback? [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this flashcard-style wine education podcast episode, Janina takes a deep dive into the Rhône Valley, exploring the climate, terroir, wine grapes, and AOCs that define both the Northern and Southern Rhône. Designed to support students preparing for the WSET Diploma theory exam, this episode focuses on the key facts, yields, blending rules, and appellation regulations essential for understanding one of France’s most important wine regions.

While structured for exam preparation, it’s also ideal for anyone who wants to learn about wine in a focused, detailed way - whether you’re studying formally, strengthening your professional knowledge, exploring wine travel, or simply keen to deepen your understanding of French wine.

A rigorous, well-organised exploration of the geography, regulations, and styles that shape the Rhône Valley - created for serious learners and curious wine lovers alike.

💡 Want more flashcard-style episodes? Previously, Janina has also produced episodes to help with Fortified Wine and Sparkling Wine exams. You can find them here:

Ep 256 Languedoc- Roussillon

Ep 113: Shery, VdNs, Rutherglen Muscat

Ep 120: Port & Madeira

Ep 129: Sparkling Wine Production

Ep 136: Champagne

Ep 142: All other sparkling wines

Shownotes

00:01:45 – Climatic differences between Northern and Southern Rhône

📩 Questions or feedback? [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this episode, Janina takes us deep into one of the most dramatic stories in wine history - the arrival of phylloxera in 19th century Europe - and explores how that crisis continues to shape the wines we drink today.

She is joined by Jamie Goode -  wine writer, judge, lecturer and author with a PhD in plant biology - to unpack the science behind grafting, the myth and magic of old vines, forgotten grape varieties, and whether ungrafted vines truly produce better wines.

From Japan’s wax paper “hats” protecting grape bunches, to Barossa’s centenarian vineyards, to modern disease-resistant varieties like Voltis and Floréal, this episode blends history, science and future-facing viticulture in one fascinating conversation.

If you’ve ever wondered whether ungrafted vines are superior, what actually happens during grafting, or how climate change might reshape grape varieties - this is your episode.

02:59 – The most surprising wine region Jamie has visited so far is Japan’s with it’s unique vineyard practices.

04:45 – Koshu explained - is it Japan’s most exciting grape variety, or are international grapes performing better?

06:38 – Behind the scenes of filming The Science of Wine (available to watch on WinemastersTV or Prime Video) - vineyards, Mosel landscapes and the unexpected challenges of production.

09:54 – Composing the soundtrack on the spot - Jamie’s spontaneous vineyard music recordings.

10:41 – Ungrafted vines: are they genuinely better, or is the answer more nuanced?

15:24 – The phylloxera story step by step - how one 19th-century plant import reshaped global wine.

20:53 – Forgotten varieties and whether they could make a comeback in the face of climate change.

22:46 – Loïc Pasquet (Liber Pater) and the revival of pre-phylloxera Bordeaux varieties.

29:04 – Francs de Pied movement - preserving ungrafted vineyards and the debate around their relevance.

31:21 – EU regulations and why planting ungrafted vines is often restricted.

31:55 – Rootstock resistance failures in California and Australia - are we facing new phylloxera risks?

34:33 – Soil microbiome experiments - could beneficial microorganisms protect ungrafted vines?

36:20 – How do you graft a vine? Omega grafts, English grafts and T-bud grafting explained.

40:49 – Inside a vine nursery - what really happens behind the scenes.

42:23 – Old vines vs young vines - do older vines truly produce better wines?

46:05 – Why old vines often yield less fruit - aging, pruning and vine physiology.

47:25 – Recommended wines from ungrafted and old vines - Barossa, Chile, Argentina and beyond.

49:09 – At-home wine experiments - blending your own Bordeaux-style wine and even propagating vine cuttings.

51:28 – What’s next for Jamie - new book releases and upcoming projects.

52:37 – Links to Jamie’s books and further reading.

53:21 – Next week: Deep Dive Flashcards - The Rhône Valley.

Have you tasted wines from ungrafted vines - a true pied franc?

📩 Email: [email protected]

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this episode, Janina travels to Switzerland’s Valais – a dramatic Alpine region that is home to one of the highest concentrations of indigenous grape varieties in the world.

She is joined by José Vouillamoz, leading authority on grape origins and DNA profiling, co-author of Wine Grapes, and author of Swiss Grapes, to explore Valais’ ancient varieties, genetic mysteries, heroic viticulture and why this small region quietly produces some of the world’s best Syrah.

From Petit Arvine and Amigne to Cornalin, Humagne Rouge and age-worthy Chasselas (Fendant), this is a fascinating deep dive into Swiss wine history, science and flavour.

02:59 The coolest fact about Valais - the world’s smallest vineyard owned by the Dalai Lama.

05:21 Janina links back to her episode (Ep 75) on the most unique vineyards in the world.

05:59 Why Valais is genetically unique - indigenous grapes found nowhere else.

07:22 Is Valais the most concentrated region for native grape varieties?

10:01 The Alpine landscape - terraces, dry stone walls and heroic viticulture.

12:22 Where to begin with indigenous grapes - Petit Arvine explained.

14:02 Angelo Gaja’s failed attempt to plant Arvine in Piemonte.

15:47 Arvine vs Petit Arvine – understanding the naming confusion.

16:51 How producers label Arvine today - Petit Arvine or simply Arvine?

17:20 The rare Gross Arvine - what it is and why it almost disappeared.

19:14 What does Gross Arvine taste like?

19:58 Amigne - Valais’ misunderstood chameleon grape.

21:15 The bee-label system that indicates sweetness levels in Amigne wines.

22:24 Heida (Savagnin/Païen/Traminer) - is it indigenous to Valais?

24:07 Can you identify Valais Heida in a blind tasting?

26:21 Other white grapes worth seeking out - Humagne Blanc and Rèze.

28:57 Chasselas (Fendant) - why it plays such an important role in Valais.

31:19 The ageing mystery - how low-acid Chasselas can evolve for decades.

33:10 Humagne Blanc vs Humagne Rouge - is there a genetic connection?

36:04 Cornalin (Rouge du Pays) - why this red is worth discovering.

38:28 Humagne Rouge - flavour profile and distinctive character.

39:35 Syrah in Valais - why this may be its northern quality limit.

45:26 If you try only one grape from Valais - which should it be?

46:15 Must-visit spots - Zermatt, the Matterhorn, Aletsch Glacier and Visperterminen vineyards.

49:26 The food to try - authentic Swiss raclette and ideal wine pairings.

51:23 José’s book Swiss Grapes and the upcoming updated edition.

To discover more about the Valais wine region go to https://swisswinevalais.ch/en/

Follow José Vouillamoz on Instagram for more insights into Swiss wine, grape genetics and fascinating discoveries from the world of viticulture.

📩 Questions or feedback? [email protected]

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

After diving deep into Nebbiolo in Episode 248, Janina knew it was time to go further into Piemonte - but this time beyond Barolo and Barbaresco.

In this episode, she’s joined by Baltic wine expert and educator Agnese Gintere to explore the lesser-known indigenous grapes of the Langhe. From the so-called “white Barolo” Nascetta to Pelaverga, Freisa, Dolcetto, Barbera, Arneis and Favorita, this is a love letter to the region’s unsung heroes.

Expect producer recommendations, travel tips, value alternatives to Barolo - and yes, a little Nebbiolo obsession too.

04:04 Why Langhe? The recent rise of Barolo & Barbaresco and why the region feels magical.

06:04 Falling in love with Langhe - the wines first, then the fog, hills and landscape.

08:33 If not Nebbiolo, then what? The real unsung hero grapes of Langhe.

10:31 Nascetta explained - the so-called “white Barolo” and its revival from near extinction.

12:45 What Agnese learned about Nascetta’s history and ageing potential.

15:05 Pelaverga - the sommelier’s insider grape with earthy, herbal character.

17:17 Pelaverga experimentation - sparkling styles and white versions.

18:53 Freisa - Nebbiolo’s close relative and its quiet revival.

23:27 Dolcetto - “little sweet one” or gentle hills? Style, structure and best areas to explore.

26:45 Dogliani DOCG, ageing potential and value bottles.

28:47 Barbera - plush fruit, high alcohol and the future of north-facing slopes.

31:49 Link to Janina’s previous podcast episode (Ep 166) featuring Braida (Barbera specialists).

33:12 Respecting terroir - why Barbera and Nebbiolo shouldn’t compete for the same vineyard sites.

33:46 White grapes of Langhe - Arneis vs Favorita (aka Vermentino).

37:05 Agnese’s must-visit place - Serralunga d’Alba and the magic of the hills.

39:51 Best-value Nebbiolo outside Barolo & Barbaresco - Roero, Gattinara and Ghemme.

41:08 A magical winery visit - Enrico Rivetto and other iconic estates.

41:33 Estates mentioned - Rivetto, Gaja and Aldo Conterno.

44:06 Best time to visit Langhe - truffle season vs early autumn.

46:17 If you could only drink one non-Nebbiolo Langhe wine - Grignolino (“baby Nebbiolo”).

49:42 Next week - Switzerland, Chasselas, Petit Arvine and DNA expert José Vouillamoz.

Watch Agnese's YouTube Channel No Sediment HERE.

📩 Questions or feedback? [email protected]

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

Fresh back from Barcelona Wine Week, Janina is joined by Spanish wine expert and UK Sherry Ambassador Ellie Scott to unpack what’s really happening in Spain right now.

From the Garnacha revival and the evolution of premium Cava to forgotten grape varieties like Bobal and Airén, this episode explores the exciting diversity of modern Spanish wine. And if you stay until the end, you’ll get a brilliant crash course in how to understand (and truly enjoy) Sherry.

02:48 What it’s really like attending Barcelona Wine Week - 90 DOs and 1,300+ wineries.

03:44 90 Spanish DOs represented - how do you even approach tasting at that scale?

06:26 Rosé masterclass - modern Spanish rosado styles beyond the stereotype.

11:07 Garnacha’s revival - altitude, drought resistance and shedding its rustic past.

12:08 Garnacha plantings then vs now - why Tempranillo took over and why Garnacha is rising again.

16:08 Cava’s image problem - how premium categories (Cava de Guarda Superior) are reshaping perceptions.

18:26 Cava with food - why acidity, salt and texture make it a perfect pairing partner.

22:33 What is “Paraje Calificado”? Understanding Cava’s highest quality tier.

23:58 The shift toward quality - organic focus and long lees ageing.

24:41 Standout Cava producers - bottles that truly impressed.

27:02 Discovering DO Alella - Spain’s smallest DO and the grape Pansa Blanca.

29:19 ESWR early Pansa Blanca tasting video.

31:10 Xarel·lo beyond Cava - texture, skin contact and alternative winemaking styles.

33:04 Bodegas Cerrón & rediscovering Airén - from workhorse grape to serious wine.

36:40 Bobal explained - rustic reputation vs premium potential.

38:01 The use of tinajas (clay amphorae) in Utiel-Requena.

38:57 How to visit Utiel-Requena - flying into Valencia and heading inland.

40:02 Tasting Sherry at Barcelona Wine Week - including Diatomists.

40:36 ESWR previous episode featuring Diatomists.

42:11 Five facts about Sherry - dry styles, ageing under flor, food pairing power.

43:48 Cream Sherry vs Pedro Ximénez - sweetness, texture and gateway styles.

46:58 Fino vs Manzanilla - coastal ageing, flor and flavour differences.

48:51 Why Spain offers incredible stylistic diversity - sparkling, fortified, fresh reds and more.

49:14 ESWR episode on Palomino as a still wine.

49:51 Choosing your next Spanish wine - explore beyond Rioja and Albariño.

📩 Questions or feedback? [email protected]

Cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this wonderfully geeky and genuinely fascinating episode, Janina is joined by Ian D’Agata, one of the world’s leading authorities on Italian wine, to unpack the real differences between Barolo and Barbaresco — far beyond the usual shortcuts.

02:32 What first drew Ian to Barolo and Barbaresco.

04:52 What is Nebbiolo? Aromas, structure and what makes it so unique.

07:15 How geography, soils and place shape Nebbiolo wines.

08:16 Finding new angles after decades of writing about Italian wine.

09:48 Ian’s favourite lesser-known native grape from Northern Italy.

11:14 A favourite lesser-known native grape from Southern Italy.

13:21 The most beautiful wine region in Italy — purely for its landscape.

14:32 Traditional vs modern Barolo — does the distinction still make sense?

17:36 Barbaresco explained — not a “softer Barolo”, but a different wine entirely.

23:05 Climate and soil differences — how the same grape creates very different wines.

24:14 Nebbiolo biotypes — what they are and why they matter.

30:23 Why so few people talk about biotypes in famous grape varieties.

34:44 What surprised Ian most while researching Barbaresco Terroir, following his earlier work on Barolo Terroir.

36:31 Is there a different attitude to Nebbiolo in Barbaresco compared to Barolo?

37:58 Practical tasting exercises to help students understand Nebbiolo.

41:47 The 181 MGAs — communes, crus and how to approach them without fear.

45:49 Real-world examples of communes and MGA differences.

46:52 Which recent vintages are best to buy and store.

48:02 Older vintages to grab and open today.

49:40 Where to find great-value Nebbiolo without buying a 20-year-old Barolo.

54:36 Two tickets giveaway — how to enter and what’s included.

📩 Questions or feedback? [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this episode, Janina travels to Croatia, a country best known for its coastline, history and food - but still widely misunderstood when it comes to wine. She is joined by Miquel Hudin, American-Croatian wine writer and founder of the Vinologue book series, to explore Croatia’s regions, indigenous grape varieties, travel tips, and the wines that best represent this diverse and historic wine country.

A quick shout out to this episode’s lovely sponsor Viavinum. I’ve got a special discount code that could earn up 5 or even 8% off your wine tour. Find details at the bottom.*

01:50 Fun fact: Zinfandel is Croatian - the genetic link to Crljenak Kaštelanski.

02:25 Via Vinum Wine Tours and bespoke wine travel experiences.

03:48 What makes Croatian wines special - why they’re worth exploring and travelling for.

05:12 Which region best represents Croatia today?

05:59 The impact of tourism on Dubrovnik and Dalmatia after Game of Thrones.

08:00 A three-day wine itinerary in Croatia - where to go and why.

10:00 The wine or region that first sparked Miquel’s passion for wine.

11:49 Is Plavac Mali the most widely planted indigenous red grape?

13:12 Miquel’s personal connection to Plavac Mali and its link to Zinfandel.

13:38 Plavac Mali explained - style, structure, alcohol and flavour profile.

15:41 Why Miquel chose to write the books he did – Dalmatia, Herzegovina and beyond.

18:38 Tasting Pošip – introducing the Stina project.

21:06 Janina’s tasting notes on Pošip – texture, minerality and freshness.

22:22 What makes the Stina project unique - limestone, design and terroir focus.

23:46 Buying the wine in the UK - Stina Pošip (£29 at Strictly Wine).

25:30 The new era of Croatian winemaking after independence.

31:46 What to expect from entry-level vs premium Malvazija Istarska (Malvasia Istriana).

34:13 Comparing Pošip and Malvazija Istarska – savoury vs aromatic styles.

35:06 Teran explained – what should people expect from this red grape?

38:20 Teran described in simple terms – “Maybe if Malbec was crossed with Sangiovese?”.

40:26 How far back does winemaking in Croatia really go?

41:47 The most magical winery or vineyard experiences in Croatia.

44:22 How climate change is reshaping Croatian vineyards and regions.

46:36 One bottle to represent Croatian wine – Miquel’s pick.

48:08 Other Croatian grape varieties worth knowing.

51:57 The standout wine of the last year. Visit Hudin’s Top 100 2025.

* VIAVINUM WINE TOURS:

If you’re dreaming of a wine-filled escape to Italy, I’ve got something special for you.

Book a customized wine tour of more than 6 days / 5 nights through my trusted travel partners and use my code EATSLEEPWINE to unlock an exclusive discount:

Right now, the full range of private tours isn’t live on the website as they’re being refreshed for the new season — but if you're ready to plan something unforgettable, this is the perfect time to design your own bespoke wine adventure.

 📩 Questions or feedback? [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this flashcard-style WSET Diploma D3 “Wines of the World” episode, Janina dives deep into the sun-drenched vineyards of Languedoc and Roussillon, exploring the climate, terroir, grape varieties, and AOCs that define these huge and diverse regions. Perfect for students preparing for the WSET Diploma theory exam, this episode covers key facts, yields, blending rules, and appellation regulations — but it’s also for wine lovers who want to geek out on French wine or be inspired by some of the most exciting wines coming out of southern France today.

A detailed, geeky, and highly structured exploration of geography, grapes, regulations, and the stories behind the wines of Languedoc and Roussillon.

💡 Want more flashcard-style episodes? Previously, Janina has produced episodes to help with Fortified Wine and Sparkling Wine exams. You can find them here:

Ep 113: Shery, VdNs, Rutherglen Muscat

Ep 120: Port & Madeira

Ep 129: Sparkling Wine Production

Ep 136: Champagne

Ep 142: All other sparkling wines

🍷 This episode is sponsored by Zeno: Alcohol Liberated Wines (Non-Alcoholic Producer of the Year 2025 with the International London Wine Competition). The wine mentioned is the Zeno Alcohol-Liberated Red, an alcohol-free red crafted from Tempranillo and Cabernet Sauvignon, available from Waitrose and Waitrose Cellar.

Follow Zeno on Instagram @drinkzeno.

Shownotes

00:30 Why Languedoc-Roussillon is such a fascinating and large wine region – 224,000 ha under vine, more than South Africa, Chile, Argentina or Australia.

02:00 Climate overview – Mediterranean sunshine, low rainfall (~600 mm), and the Tramontane wind, reducing disease pressure and supporting organic viticulture.

03:15 Water stress, drought years, and impacts on yields – historical low yields in 2005 & 2015.

04:30 French wine classifications – AOC vs IGP, and what they mean for rules, grape selection, yields, and freedom.

05:30 Production breakdown – only 15% of Languedoc production is AOC, IGP dominates (~70%), cooperatives historically significant (~60%).

06:15 IGP Pays d’Oc – top red, white, and rosé percentages, 10–15% of all French wine, permitted 58 grape varieties, max yields, and affordability.

07:45 Principal grape varieties – Syrah, Grenache Noir, Merlot, Carignan, Cabernet Sauvignon, Chardonnay.

08:30 AOC rules – minimum two grape varieties, at least one principal, blending rules for red wines.

09:15 Languedoc key AOCs (west → east) – Malepère & Cabardès (Atlantic-influenced), blending percentages, minimum principal grape percentages.

11:00 Limoux – sparkling wine history (first in 1531), key grapes, relevance to Diploma sparkling wine studies.

12:00 Corbières – fourth largest in France, hilly, up to 450 m, key red blends, sub-AOC Corbières-Boutenac with Carignan dominance.

13:15 Fitou – coastal vs inland differences, soil impact on concentration, blending rules.

14:00 La Clape – red and white, warm and arid, Grenache Blanc/Bourboulenc minimums for whites.

14:45 Minervois – typical red blend (Grenache, Syrah, Mourvèdre, Carignan, Cinsault), max 80% for any one variety, altitude impact on acidity and freshness.

15:30 Minervois-La Livinière – higher altitude, structured, fresher wines.

16:00 Faugères – schist soils, 250–400 m altitude, average yields 33 hl/ha, 40% organic, minimum 1 year ageing.

16:45 Terrasses du Larzac – AOC since 2014, reds only, high diurnal range (20°C), ripe fruit and acidity.

17:30 Pic Saint-Loup – most easterly, continental influence, Syrah ≥50%, red & rosé only, rainfall ~1,000 mm.

18:15 Picpoul de Pinet – white only, Picpoul Blanc, coastal vineyards, dry, medium-bodied, medium+ acidity, lemon and floral notes.

19:15 Roussillon overview – 21,000 ha, Pyrenees influence, 70% AOC, 25% Vin Doux Naturel, climate Mediterranean, rainfall 500–600 mm.

20:00 Key grape varieties – Grenache Noir, Syrah, Carignan, Mourvèdre, Muscat (fortified & whites).

20:45 Roussillon AOCs – Côtes du Roussillon (largest, red/white/rosé), Côtes du Roussillon Villages (red, max yields, carbonic maceration), Collioure (coastal terraces, red & white, low yields), IGP Côtes Catalanes (premium reds and whites).

22:30 Max yields & blending rules for red, white, and rosé – practical numbers for Diploma revision.

📩 Questions or feedback? [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION: