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 companions, and how to get to Château Camplazens by train from Paris or Barcelona.

If vineyard travel has ever felt out of reach, this episode is meant to show you that it may be more accessible than you think.

If you have questions about any of the trips, email me directly. It's me on the other end, and I'm always happy to help.

Next week, we wrap up our 2026 planning series by talking about online wine classes and how they work. In January, we'll begin a new Sparkling Wine series.

If you find the podcast helpful, please consider sharing it with a fellow wine student or enthusiast.

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 project on a topic of the candidate's choosing. All three components must be passed to earn the MW.

The Stages of the Study Program

Students accepted into the program complete three stages:

Stage 1: A five-day seminar, additional course days, and a Stage 1 Assessment consisting of a 12-wine blind tasting and two essays.

Stage 2: Additional seminars and coursework, culminating in the full MW theory and tasting exams held each June.

Stage 3: The Research Paper, an in-depth, original piece of work contributing to the world of wine.

Throughout the program, MWs volunteer their time as mentors and teachers, guiding students and supporting their progress.

Eligibility and How to Apply

Applicants must meet the following criteria:

• Professional involvement in the wine industry (primary livelihood or 20+ hours per week)

• At least three years of industry experience

• A qualification equivalent to the WSET Diploma

• A professional reference, ideally from a Master of Wine

Applications open once a year, with the next application period beginning April 20, 2026. Applicants complete an online form along with theory and practical entrance exams.

Why This Matters for Students at Any Level

Even if you're currently at Level 1 or Level 2, understanding the MW pathway can help you begin planning your long-term goals. Achieving this qualification can take many years, but it is absolutely possible with a clear roadmap, consistent study, professional experience, and financial planning. Scholarships, employer sponsorships, and thoughtful career development can all play a role.

If you're just starting out, Wine Educate offers Levels 1 through 3, and past episodes 5, 8, and 23 give useful overviews of each level and how to approach your studies.

Stay Connected

If you haven't subscribed to the newsletter, visit wineeducate.com and click the green sign-up button. Each week's newsletter includes Level 3 essay questions, Level 2 quizzes, and Level 1 wine tips to support your studies.

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 addresses the financial side of Diploma study, an important but often overlooked component. Joanne breaks down tuition, travel, and wine-sampling costs, and points listeners toward scholarship opportunities highlighted in Episode 4.

Finally, she offers perspective on whether the Diploma is "worth it," sharing her own experience and the value it brings to a wine professional's knowledge, tasting ability, and long-term goals. This episode is part of a short end-of-year series designed to help listeners think about their 2026 wine goals in a thoughtful, informed way.

Next week, Joanne explores the Masters of Wine program, the highest level of achievement in wine education and the natural next step after the Diploma.

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:

  • Northern and western hills with pink granite and poorer soils

  • Southern flatter, more fertile areas

• This split in topography and soil type directly influences wine styles and quality.

A Short History of Beaujolais: Romans, Monks, and Nobles

Joanne walks through a brief but vivid history of the region:

• Romans

  • Beaujolais sat on a Roman trade route.

  • Retired Roman soldiers were often granted land and vines as part of their "retirement package."

  • Several names still reflect this legacy:

    • Brouilly (from the Roman lieutenant Brulius)

    • Fleurie (from the legionary Florius)

    • Juliénas (from Julius Caesar)

• Monks

  • After the Romans, monastic orders took over much of the vineyard work.

  • Just as in Burgundy, monks carefully observed and recorded which sites produced better wines, effectively mapping out the best terroirs and laying groundwork for today's hierarchy.

• Nobles and the Burgundy Feud

  • Burgundy wanted nothing to do with Gamay.

  • Philippe the Bold led what Joanne jokingly describes as one of wine history's biggest "smear campaigns," calling Gamay a harmful, bitter variety and ordering it to be pulled out of Burgundy.

  • This pushed Gamay south into Beaujolais, which in hindsight turned out to be a positive shift: Gamay performs better on the low-nutrient pink granite soils found there.

Gamay and the Role of Granite

• Gamay can be very vigorous on fertile soils, producing too many leaves and large bunches that dilute quality.

• On the poor, pink granite soils of northern and western Beaujolais, yields are naturally limited and flavors become more concentrated.

• Vines in many top sites are trained in gobelet (bush vine) form, which:

  • Suits the region's traditional style

  • Often requires hand harvesting, especially for Nouveau and the crus

• In flatter, more mechanizable areas and for some Beaujolais and Beaujolais-Villages, you see more wire-trained vines to allow machine work.

The Beaujolais Appellation Hierarchy

Joanne breaks down the three main tiers and connects them to geography and style:

1. Beaujolais AOC

   • Appellation established in 1937

   • Represents roughly 34% of total production

   • Mostly from the flatter, more fertile southern vineyards

   • Generally the lightest, simplest styles with fresh, easy fruit

   • Predominantly Gamay, though a small amount of Chardonnay and a little Pinot Noir exist

2. Beaujolais-Villages AOC

   • Appellation established in 1938

   • Around 26% of total production

   • Located in the hillier north and north-west on poorer, granite-influenced soils

   • Can come from 39 named villages, which can append their name to the appellation (though in practice most wines are blends from several villages)

   • Wines typically have:

     • Deeper color

     • More flavor concentration

     • A more pronounced mineral character from the granite

3. Beaujolais Crus (10 Crus)

   • The top tier of the region

   • From north to south:

     • Saint-Amour

     • Juliénas

     • Chénas

     • Moulin-à-Vent

     • Fleurie

     • Chiroubles

     • Morgon

     • Régnié

     • Brouilly

     • Côte de Brouilly

   • For WSET:

     • Level 2: focus on Fleurie

     • Level 3: focus on Moulin-à-Vent, Fleurie, Morgon, and Brouilly

   • Styles:

     • Moulin-à-Vent and Morgon: more structured, with greater aging potential

     • Fleurie and Brouilly: lighter, more perfumed, more suited to earlier drinking

   • Well-made crus can age from five up to around ten years, offering a rare opportunity for affordable cellaring and exploration.

Why Beaujolais Is a Great Region for Collectors

Joanne points out that while top Burgundy is often out of reach for many wine drinkers, Beaujolais offers:

• Distinct terroirs and crus to explore

• Wines with real aging potential at a more approachable price point

• The chance to "collect" over time without needing a grand cru budget

For students and enthusiasts, this makes Beaujolais an ideal region to experiment with buying a case, following vintages, and watching wines evolve in bottle.

The Future of Beaujolais: Clones, Soils, and Potential Premier Crus

There is a lot happening behind the scenes in Beaujolais:

• National Gamay Conservatory (from 2003)

  • Has identified and collected around 1,000 different Gamay types/clones, highlighting the genetic diversity within the variety.

• Soil Studies (from 2009)

  • A detailed soil survey identified around 300 different soil variations within the region.

  • For WSET Level 3, you only need to remember "granite" as the key idea, but this research shows how much nuance exists in reality.

• Lieu-dit and Potential Premier Cru Status (from 2024)

  • Some producers in Fleurie have formally applied to have certain lieux-dits (named, recognized sites) elevated to premier cru status.

  • Other crus are expected to follow this path.

  • The process may take 8–10 years, but it signals how seriously the region is being reassessed in terms of quality and terroir.

All of this points to Beaujolais being a region on the rise, with increasing recognition of its complexity and age-worthy wines.

Support for WSET Students

Joanne reminds listeners that:

• The podcast is meant to support and deepen what you learn in WSET Level 2 and Level 3, not replace the courses themselves.

• For Level 2, focus on:

  • The idea of Beaujolais as a region

  • Beaujolais AOC, Beaujolais-Villages AOC

  • Fleurie as a key cru

• For Level 3, add:

  • More detail on the crus (Moulin-à-Vent, Morgon, Fleurie, Brouilly)

  • Appellation hierarchy linked to site and soil

  • Styles and aging potential

More technical detail on carbonic maceration, semi-carbonic maceration, and whole-bunch fermentation will be explored in Joanne's upcoming Level 3–focused podcast, launching in the new year.

Newsletter and Study Resources

If you are preparing for WSET:

• The Wine Educate newsletter includes:

  • Weekly study tips for Levels 1, 2, and 3

  • For Level 3 students, a new essay question each week to practice the hardest part of the exam

• Sign up at: https://mailchi.mp/6648859973ba/newsletter

Join the Conversation

Joanne would love to see what Beaujolais you are drinking:

• Email: [email protected]

• Instagram: @wineeducate

Share your bottles, your favorite crus, or your Beaujolais questions, whether you are in the United States or tuning in from elsewhere in the world.

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.

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.