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Episode Summary

In this episode, Joanne dives into Beaujolais Nouveau and why the third Thursday in November is one of the most unique days in the wine world. She explores what Beaujolais Nouveau is, how it originated, how it is made, and why it became one of the most recognizable wine traditions in the world.

From Parisian celebrations to American Thanksgiving tables, Beaujolais Nouveau is more than just a wine. It is a global moment of shared release, tied to history, marketing, and a very specific winemaking technique.

What Is Beaujolais Nouveau?

Beaujolais Nouveau is a wine produced in the Beaujolais region of France from the Gamay grape. It is specifically made for early drinking and is released legally on the third Thursday of November following the vintage.

It cannot be sold after August 31 of the following year, as it is meant to be enjoyed fresh and young rather than aged.

Only Beaujolais and Beaujolais-Villages wines are permitted to be labeled as Beaujolais Nouveau. The 10 Beaujolais Crus cannot be sold as Nouveau.

A Brief History of Beaujolais Nouveau

The tradition of Beaujolais Nouveau began in the early 1950s. As France's railroad system expanded in the 19th century, Beaujolais wines could be shipped easily into Paris, where they quickly gained popularity.

In the 1950s, Parisians embraced the tradition of celebrating the end of harvest by drinking freshly made wine.

In 1951, the Union Interprofessionnelle des Vins du Beaujolais (UIVB) officially set November 15th as the release date.

In 1985, France's INAO changed the date to the third Thursday of November as a strategic move to align with American Thanksgiving. This helped cement Beaujolais Nouveau's place as a global celebration wine, linked closely with festive meals and seasonal gatherings.

It reached its peak of global popularity in 1999 before declining in the early 2000s. That decline helped refocus attention on Beaujolais' more serious wines and long-term potential.

Today, Beaujolais Nouveau represents around 20% of total Beaujolais production.

How Beaujolais Nouveau Is Made

Beaujolais Nouveau is produced using carbonic maceration, a technique that gives the wine its signature fruity, low-tannin style.

Carbonic maceration involves:

• Placing whole, uncrushed bunches of grapes into a sealed tank.

• Filling the tank with CO₂ to remove all oxygen and create an anaerobic environment.

• Allowing intracellular fermentation to begin inside each grape.

• Once the grapes reach around 2% alcohol, their skins split naturally.

• The grapes are then pressed, and the remainder of the must finished regular fermentation.

This method extracts color but very little tannin, resulting in wines that are soft, low in tannin, and highly aromatic.

Common flavor and aroma notes include:

• Kirsch

• Banana

• Bubblegum

• Cinnamon-like spice

• Fresh red berries

Due to its light structure and bright acidity, Beaujolais Nouveau is best served slightly chilled.

Drinking Beaujolais Nouveau Today

Although large producers made Beaujolais Nouveau famous, many small producers now create their own versions, adding new energy and quality to the category.

Joanne encourages listeners to try a bottle, whether from France or from excellent producers in Oregon and Washington State who also make Nouveau-style wines.

Take a photo of your Beaujolais Nouveau and share it: Email: [email protected] Instagram: @wineeducate

No matter where you are in the world, you are sharing this moment with wine lovers everywhere on the same day.

Resources & Links

Newsletter Sign-Up: www.wineeducate.com/newsletter-signup Receive weekly Level 2 quizzes, Level 3 essay questions, study tips, and podcast updates.

How to Contact Us Email: [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 these in depth on the Level 3 podcast launching in early 2026.

Châteauneuf-du-Pape

The best-known Cru of the Southern Rhône and one of the most recognizable wine regions in the world. Established in 1936 as the very first AOC in France. Over 3,200 hectares planted.

Meaning "The Pope's New Castle," the region rose to prominence when the papal court moved to Avignon in the 14th century. Thirteen grape varieties are permitted. Most wines are full-bodied, high in alcohol, and rich in spiced red fruit flavors. Red dominates, though some white is made. No rosé.

Quality varies widely due to the size of the appellation and the diversity of soils. The famous galets roulés (large round stones) absorb heat during the day and radiate warmth into the vines at night, encouraging ripeness and boldness.

Gigondas and Vacqueyras

Both located on the eastern side of the Rhône and both excellent alternatives to Châteauneuf-du-Pape.

Gigondas AOC since 1971. Elevation up to 500 meters creates a touch more freshness. Primarily Grenache-led red wines that are full-bodied and spicy. About 99 percent red production. The name is thought to come from the Latin word meaning joyful.

Vacqueyras AOC since 1990. Flatter and slightly warmer than Gigondas. More exposure to the Mistral winds. Produces red, white, and rosé. Structured reds that can rival Châteauneuf-du-Pape in quality but at a far better value.

Lirac and Tavel

These are the only two Southern Rhône Crus located on the west bank of the river.

Lirac AOC since 1947. Produces red, rosé, and white. Often compared stylistically to Châteauneuf-du-Pape due to similar varieties and warm conditions.

Tavel One of Joanne's personal favorites and one of the first six AOCs created in France. Rosé only. Deeply colored, long maceration, powerful, complex, capable of developing in bottle. Made primarily from Grenache and Cinsault, with up to nine other permitted grapes. A very distinctive style that deserves far more attention than it receives.

What's Next

Next week begins a new series on Beaujolais as we head toward the Thanksgiving season in the United States. Joanne will cover Beaujolais, Beaujolais Nouveau, and everything surrounding this iconic region and style.

If you have not yet joined the Wine Educate newsletter, head to wineeducate.com and click the green bar at the top. You will receive weekly Level 3 essay questions, Level 2 quizzes, study tips, and other resources to support your studies.

Thank you for listening and see you next week.

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 these in depth on the Level 3 podcast launching in early 2026.

Châteauneuf-du-Pape

The best-known Cru of the Southern Rhône and one of the most recognizable wine regions in the world. Established in 1936 as the very first AOC in France. Over 3,200 hectares planted.

Meaning "The Pope's New Castle," the region rose to prominence when the papal court moved to Avignon in the 14th century. Thirteen grape varieties are permitted. Most wines are full-bodied, high in alcohol, and rich in spiced red fruit flavors. Red dominates, though some white is made. No rosé.

Quality varies widely due to the size of the appellation and the diversity of soils. The famous galets roulés (large round stones) absorb heat during the day and radiate warmth into the vines at night, encouraging ripeness and boldness.

Gigondas and Vacqueyras

Both located on the eastern side of the Rhône and both excellent alternatives to Châteauneuf-du-Pape.

Gigondas AOC since 1971. Elevation up to 500 meters creates a touch more freshness. Primarily Grenache-led red wines that are full-bodied and spicy. About 99 percent red production. The name is thought to come from the Latin word meaning joyful.

Vacqueyras AOC since 1990. Flatter and slightly warmer than Gigondas. More exposure to the Mistral winds. Produces red, white, and rosé. Structured reds that can rival Châteauneuf-du-Pape in quality but at a far better value.

Lirac and Tavel

These are the only two Southern Rhône Crus located on the west bank of the river.

Lirac AOC since 1947. Produces red, rosé, and white. Often compared stylistically to Châteauneuf-du-Pape due to similar varieties and warm conditions.

Tavel One of Joanne's personal favorites and one of the first six AOCs created in France. Rosé only. Deeply colored, long maceration, powerful, complex, capable of developing in bottle. Made primarily from Grenache and Cinsault, with up to nine other permitted grapes. A very distinctive style that deserves far more attention than it receives.

What's Next

Next week begins a new series on Beaujolais as we head toward the Thanksgiving season in the United States. Joanne will cover Beaujolais, Beaujolais Nouveau, and everything surrounding this iconic region and style.

If you have not yet joined the Wine Educate newsletter, head to wineeducate.com and click the green bar at the top. You will receive weekly Level 3 essay questions, Level 2 quizzes, study tips, and other resources to support your studies.

Thank you for listening and see you next week.

The Southern Rhône: Climate, Grapes, and Winemaking Resources & Links

• Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter (Weekly study tips, essay questions for Level 3 students, class announcements, and upcoming wine trips.)

• Visit: www.wineeducate.com

• Email: [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 varieties include Carignan and Cinsault.

4. Soils and the Famous Galets One of the region's most distinctive features is its galets roulés — round river stones found in areas like Châteauneuf-du-Pape. These stones absorb heat during the day and radiate it at night, helping grapes ripen more evenly. Joanne shares a personal story about finding her own Châteauneuf-du-Pape stone — a fun reminder of this classic Rhône feature.

5. White and Rosé Wines While the region is best known for its reds, there are also notable rosés and white wines. Northern Rhône varieties like Marsanne, Roussanne, and Viognier continue southward, joined by Grenache Blanc, Clairette, and Bourboulenc. The best whites are richly textured, full-bodied, and high in alcohol, with subtle fruit aromas and minimal new oak influence.

6. Winemaking Practices There is no single Southern Rhône style — winemaking techniques vary widely. Fermentation can occur in stainless steel, concrete, or oak, and while new oak is occasionally used for premium wines, it's not the norm. Styles range from light and fruity to bold and meaty.

Importantly, two-thirds of Southern Rhône wines are made by cooperatives (co-ops), where growers pool resources and grapes to produce wines collectively.

What's Next

Next week's episode will explore Southern Rhône appellations in more detail — including key AOCs and what makes each distinct. Joanne also promises a Southern Rhône quiz, so listeners can test their knowledge.

If you haven't subscribed to the Wine Educate newsletter, now is the perfect time. Each issue includes study tips for Levels 1, 2, and 3 — and weekly essay questions for Level 3 students preparing for exams.

Visit www.wineeducate.com to subscribe and stay connected.

How to Contact Us

Email: [email protected] Website: www.wineeducate.com Newsletter: https://mailchi.mp/6648859973ba/newsletter

The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas

Resources & Links

• 📬 Sign up for the newsletter: www.wineeducate.com/newsletter-signup

• 📧 Contact Joanne: [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.

• Stay tuned—Hermitage deserves its own full episode soon.

Pro Tip: Don't overlook the white wines of the Northern Rhône! Marsanne and Roussanne blends are often beautifully complex and well-priced.

Crozes-Hermitage

• The largest AOC in the Northern Rhône (est. 1937), accounting for about 41% of production.

• Surrounds Hermitage but covers a much wider range of terroirs, leading to variable quality.

• Mostly red wines (Syrah) with a small amount of whites.

• Technically can include up to 15% Marsanne and Roussanne, though in practice this is rarely done.

• A great region for excellent-value Rhône Syrah—ask your local wine shop for recommendations.

Cornas

• AOC since 1938, and only 155 hectares—small but mighty.

• The name Cornas comes from the Celtic term for "burnt earth," referencing the south-facing granite slopes that trap heat and create a warm microclimate.

• Produces 100% Syrah—powerful, full-bodied reds that reflect their sun-drenched terroir.

• Locals call it an "island of the South in the North."

Study Notes

If you're studying for WSET Level 2 or 3, these regions build on one another:

• Remember that Syrah is the only permitted red grape in the Northern Rhône.

• Marsanne and Roussanne are the two key white grapes replacing Viognier as we move south.

• Co-fermentation is allowed in several appellations but rarely practiced today.

Wine Educate Updates

I'm currently working on a WSET Level 3 Membership, which will include deeper dives into specific appellations and winemaking techniques—Hermitage will definitely be featured!

If you're interested, make sure you're on the newsletter list. If you've had trouble signing up, just email me directly at [email protected]—I respond personally.

Closing Thoughts

We've now wrapped up the Northern Rhône. Yes, there are a few tiny AOCs we didn't cover, but those aren't emphasized in the WSET Level 2 or 3 materials.

The goal here is to add texture and depth to your study, helping you understand the context behind the textbook facts without getting lost in the weeds.

As we head into Halloween weekend, enjoy the cooler weather and maybe open a bottle of Rhône Syrah. My daughter is dressing up as the evil Tooth Fairy, and I'll be crafting about a hundred bloody teeth—so wish me luck!

Next week, we head south to explore the Southern Rhône.

Happy studying, and cheers until next time!

Wine Educate Podcast: Episode 82

Title: The Wines of the Northern Rhône: Côte-Rôtie, Condrieu & Château-Grillet

Resources & Links

• Sign up for the Wine Educate Newsletter https://www.wineeducate.com/newsletter-signup

• Upcoming WSET Classes www.wineeducate.com

Episode Overview

In Episode 82, Joanne explores the northernmost part of the Northern Rhône, home to some of France's most prestigious Syrah and Viognier wines. This is the first of a two-part look at the region, focusing on three key appellations: Côte-Rôtie, Condrieu, and Château-Grillet.

Building on last week's episode about the Mistral wind and Rhône overview, Joanne dives deeper into the geography, climate, and grape varieties that make this steep, narrow valley so remarkable. With vineyards carved into slopes as steep as 60%, the Northern Rhône is a place where ancient Roman terraces meet modern winemaking excellence.

What You'll Learn

• Why the Northern Rhône is the northernmost region where Syrah can successfully ripen

• How the steep slopes and river reflections shape the wines' intensity and style

• The fascinating story of how this region was nearly lost to history and later revived

• What makes Côte-Rôtie ("the roasted slope") one of France's most elegant Syrah-producing areas

• How Viognier is co-fermented with Syrah to stabilize color and enhance aromatics

• Why Condrieu is considered the birthplace of Viognier—and how it returned from near extinction

• The rarity of Château-Grillet, one of only two monopole appellations in France

Episode Highlights

• Côte-Rôtie produces deeply colored, full-bodied Syrah wines with floral lift and spice. Co-fermentation with Viognier (up to 20%, though rarely that high) adds perfume and elegance.

• Condrieu focuses exclusively on Viognier, producing rich, full-bodied wines with aromas of blossom, apricot, and stone fruit.

• Château-Grillet, a 3.5-hectare monopole owned by Château Latour, sits in an amphitheater of granite that shelters its vines from the cold north winds.

Key Takeaway

The Northern Rhône may be small—just 5% of Rhône production—but it produces some of the most distinctive and age-worthy wines in the world. Its combination of steep slopes, ancient terraces, and mastery of Syrah and Viognier makes it one of the most compelling study regions for WSET students.

How to Contact Us

Questions about WSET classes or trips? Email Joanne at [email protected] Visit www.wineeducate.com for class listings, resources, and upcoming trips.

Wine Educate Newsletter — Your Weekly Wine Study Boost!

If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it.

Each Tuesday you'll get

• Level 2 multiple choice questions you can answer in minutes

• Level 3 essay prompts with simple pointers on where to aim

• Class news, events, and trip updates

• Short quizzes and tasting tips to keep skills sharp

Join us here: www.wineeducate.com/newsletter-signup

Episode 81 — Rhône Overview and the Mistral Wind Explained

Host: Joanne Close Focus: A clear overview of the Rhône and a practical explainer on the Mistral wind. This is a Level 3 essential that often appears on exams, and a helpful frame for Level 2 students before you study North and South separately.

What we cover

• Where the Rhône sits

  • From just south of Lyon down to the borders with Languedoc and Provence

  • Pre-Alps to the east, Massif Central to the west

  • Latitude 44–45, similar to Oregon's Willamette Valley

• Production snapshot

  • About 75% red, 16% rosé, 9% white

  • Roughly 95% of total volume comes from the Southern Rhône

• Appellations you will see

  • Côtes du Rhône AOC (1937) applies across North and South, used mostly in the South

  • Côtes du Rhône Villages AOC (1960) applies only in the South, with 95 named villages

• North vs South

  • Different grapes, climate, soils, and training systems

  • Unified by the Rhône River and the Mistral

The Mistral, simply explained

• What it is

  • A cold, dry north wind driven by pressure differences that accelerates down the valley

• How strong it can get

  • Often 30–45 mph, gusts can exceed 60 mph

  • Recorded at 72 mph on April 6, 2003, just below Category 1 hurricane strength

• When it shows up

  • Most common in winter and early spring

  • Often arrives with clear blue skies because the air is very dry

• Why it helps and hurts

  • Helps: dries leaves and bunches, lowers disease pressure, supports organic viticulture

  • Hurts: can shatter flowers at fruit set and reduce yields, can break shoots or damage vines

How growers adapt

• Northern Rhône

  • Choose sites in lateral valleys to reduce exposure

  • Steep, terraced, south to southeast aspects for heat and light

  • Individual stakes or teepee stakes to anchor Syrah against the wind

• Southern Rhône

  • Fewer natural wind breaks, so plant windbreaks and use careful trellising

  • Grenache is bush trained low to the ground for protection and soil warmth

  • Syrah is more wind sensitive and benefits from strong trellis support

WSET study angle

• Level 3: be ready to explain the Mistral's cause, timing, benefits, risks, and the training choices that respond to it. Know where Côtes du Rhône and Côtes du Rhône Villages fit on labels.

• Level 2: use this overview to organize your thinking before studying the Northern and Southern Rhône in detail.

Coming next

• A focused episode on the Northern Rhône

• A focused episode on the Southern Rhône

• Newsletter extras for all levels, including a Level 3 essay prompt and Level 2 quizzes for both North and South

Wine Educate Newsletter — Your Weekly Wine Study Boost!

If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it.

Each Tuesday you'll get

• Level 2 multiple choice questions you can answer in minutes

• Level 3 essay prompts with simple pointers on where to aim

• Class news, events, and trip updates

• Short quizzes and tasting tips to keep skills sharp

Join us here: www.wineeducate.com/newsletter-signup

Links and resources

• Newsletter sign up for weekly quizzes and class news: www.wineeducate.com/newsletter-signup

• Information on upcoming trips and classes www.wineeducate.com

What this episode covers

Provence is more than postcards and pale pink wine. In this episode, Joanne unpacks the landscape, climate, history, grapes, and key appellations that define Provence today. You will hear how a region famous for rosé has invested in research, navigates fierce winds, and still makes serious reds and characterful whites along a very glamorous coastline.

Quick highlights

• Provence produces about 90% rosé. Classic style is very pale, light to medium bodied, dry, with delicate red fruit.

• History matters: viticulture since 600 BCE, recovery after phylloxera aided by the railroad, and a long tradition of rosé.

• Climate: Mediterranean, about 3,000 hours of sun and roughly 27 inches of rain per year, most in winter. The Mistral lowers disease pressure and supports organic viticulture.

• Research: Home to the Centre du Rosé, which also studies climate adaptation, grape choices, and harvest strategies.

• Grapes: Grenache (~38%), Cinsault (~19%), Syrah (~16%) lead. Old-vine Carignan and Mourvèdre contribute to reds and structured rosé. Whites often feature Rolle (Vermentino) and Clairette.

• Style spectrum: Fresh, delicate rosé to age-worthy "Grand Rosé" or "Rosé à conserver." Reds range from fruity to full-bodied and barrel matured. Characterful coastal whites.

• Design and market: Proprietary bottle shapes and high tourism visibility. Celebrity and luxury ownership have raised the profile.

Key appellations

Côtes de Provence AOC

• Founded 1977. About 20,100 ha planted. Roughly 72% of Provence production. About 91% rosé.

• Rosé primarily from Cinsault and Grenache. Up to 20% white grapes allowed in rosé blends.

• Whites include Clairette, Sémillon, Ugni Blanc, and Rolle.

Three coastal pockets

• Bandol AOC: South-facing terraced slopes that capture heat. Mourvèdre thrives. Premium reds are dark, full-bodied, powerful in tannin. Minimum 18 months in oak. Best with a few years of bottle age. Distinctive rosé and some whites are also produced.

• Cassis AOC: First AOC here (1936). Striking terraces above the sea. Known for characterful whites and elegant rosé.

• Bellet AOC: Small enclave near Nice with mineral-driven wines.

IGP Méditerranée

• Shared with parts of the Rhône and Corsica. Allows flexible blending and wider sourcing for styles outside strict AOC frameworks.

Links and resources

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Information on upcoming trips and classes www.wineeducate.com

Resources & Links

• Sign up for the newsletter: www.wineeducate.com/newsletter-signup

• Learn more about Wine Educate trips and sign up for the upcoming Zoom info session: www.wineeducate.com/trips

Episode Overview

Welcome back to the Wine Educate Podcast! In this episode, Joanne Close takes us into the wines of the Roussillon, a region often described as "rugged" and one of the sunniest in France. Surrounded on three sides by mountains and on the fourth by the Mediterranean, Roussillon has a unique climate, rich cultural identity, and a fascinating wine history that sets it apart from its neighbor, the Languedoc.

Joanne shares travel tips for visiting the region, explains its dual Catalan and Occitan heritage, and describes how the challenging but rewarding landscape has shaped the vineyards and the wines. From still wines to fortified Vin Doux Naturel, Roussillon offers styles that reflect both tradition and innovation, and Joanne highlights the winemakers who are helping this region find new energy today.

What You'll Learn in This Episode

• Why the Roussillon is one of France's driest and sunniest regions, and how its eight named winds affect viticulture.

• How the region's diverse soils and elevations create different opportunities for grape growing.

• The importance of Grenache, Syrah, Carignan, and Mourvèdre in red blends, and the key white grapes you'll find here.

• The history and current role of Vin Doux Naturel, once a global favorite and still central to Roussillon's identity.

• The rise of small producers and the natural wine movement in this region of old vines and inexpensive land.

• Why the town of Collioure remains a highlight, from its anchovies to its impressionist art history.

How to Join Us on a Trip

If you are curious about experiencing the South of France firsthand, Joanne and the Wine Educate team are hosting a Zoom info session on Wednesday, October 15th at 12:00 pm Central. Learn more and sign up here: www.wineeducate.com/trips

Resources & Links

If you have questions about our upcoming trips to The South of France, we are hosting a Zoom info session on October 15th. Get the Zoom link here: www.wineeducate.com/trips

If you want to learn more about our upcoming trips, visit: www.wineeducate.com/trips

To receive study tips, quizzes, and information on upcoming classes, sign up for our newsletter: www.wineeducate.com/newsletter

Hello friend, and welcome to Episode 78 of the Wine Educate podcast! I'm your host, Joanne Close, and today we're diving into the Languedoc, a region that is near and dear to my heart.

As some of you know, my parents bought a vineyard here 25 years ago, so this has been my summer stomping ground for decades. Now that I'm running wine trips, I get even more excuses to visit—not just my parents, but also this extraordinary, and often underrated, corner of France. I've had some of the best meals and most memorable bottles of wine in the Languedoc, and I can't wait to share its story with you.

What You'll Learn in This Episode

• Why Jancis Robinson calls Languedoc "France's best value."

• The history behind the name "Languedoc" and its three central departments: Aude, Hérault, and Gard.

• How the Languedoc evolved from producing France's bulk wines to becoming home to exciting AOCs.

• The importance of IGP wines here (60% of France's IGP wines come from this region!).

• The role of wind, sunshine, and climate in shaping viticulture.

• Key appellations and sub-appellations you should know for your wine studies.

• Signature grape varieties and styles—from bold reds to refreshing Picpoul de Pinet and sparkling wines of Limoux.

• Personal stories from my family's vineyard and why this region continues to inspire me.

Why This Matters

The Languedoc is literally watching itself reinvent and redefine quality. It's vast, diverse, and still evolving, which makes it both exciting to study and rewarding to drink from. Whether you're studying for WSET or just looking for amazing value wines, the Languedoc has something for you.

Resources & Links

If you have questions about our upcoming trips to The South of France, we are hosting a Zoom info session on October 15th. Get the Zoom link here: www.wineeducate.com/trips

If you want to learn more about our upcoming trips, visit: www.wineeducate.com/trips

To receive study tips, quizzes, and information on upcoming classes, sign up for our newsletter: www.wineeducate.com/newsletter-signup