Wine Educate: Wine Lessons, Travel & WSET Study Prep

Episode 132: Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

Host: Joanne Close Episode Length: [Insert Duration] Release Date: October 6, 2026

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

Barossa Shiraz and Eden and Clare Valley Riesling are classic Australian wines that come up on the WSET Level 2 exam. The Level 2 Mock Exam Bundle gives you realistic practice questions in the same format as the real exam, so you can find your weak spots before exam day and walk in feeling prepared.

https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Episode Description

In part two of the Australian wine history series, Joanne follows the vines as they spread out from New South Wales. Australia is roughly the size of the United States, so this part of the story reads more like a migration map: wherever people settled, vines went with them.

In Victoria, the 1851 gold rush grew the population sixfold in a decade and created something every wine industry needs, which is customers. In South Australia, a free settler colony attracted farmers, tradespeople and families, including German settlers who brought their viticultural knowledge and their vines. That is why Riesling grows in the Eden and Clare Valleys today. Joanne also tells the story of how the Barossa got its name, typo and all.

Then phylloxera arrives. Joanne explains what this tiny insect does to vine roots, why Victoria's wine industry slumped when it hit, and how South Australia's early vine protection laws kept the insect out completely. The result is that a country we've long called "New World" still has 19th century vines in the ground. These vines are now protected by the Barossa Old Vine Charter, and many of them are planted to Shiraz.

What You'll Learn in This Episode How Vines Spread Across Australia

• Why the distances between Australian wine regions matter, from Sydney to Melbourne to Adelaide
• How the spread of vines followed patterns of settlement and immigration

Victoria and the Gold Rush

• Victoria becoming a separate colony from New South Wales in 1851
• How the gold rush increased the population sixfold between 1851 and 1861
• Why consumer demand has such a big influence on the wine industry

South Australia and the German Settlers

• Why South Australia was founded in 1836 as a free settler colony rather than a penal colony
• Vines planted near Adelaide by 1837
• How German settlers brought their agricultural traditions, viticultural knowledge and grapevines
• Why Riesling is grown in the Eden and Clare Valleys
• How the Barossa was named after a battle in Spain, and the spelling mistake that stuck

Phylloxera in Europe and Australia

• What phylloxera is and how it damages the roots of Vitis vinifera
• The identification of phylloxera in 1868 as European vineyards were devastated
• South Australia's strict vine protection legislation in 1874, passed before phylloxera reached Australia
• Phylloxera's discovery in Victoria in 1877 and the slump that followed as the gold ran out

The Barossa Old Vine Charter

• Why South Australia remains phylloxera free
• The 2009 Barossa Old Vine Charter and its four categories of old vines
• Why so many of these ancient vines are Shiraz, the grape James Busby brought from France

Episode Highlights and Quotes

"The gold rush doesn't just create miners, it creates towns, wealth, restaurants, hotels, agriculture, and most importantly for wine producers, customers."

"This, friend, is why we have Riesling in the Eden and Clare Valleys."

"They survived economic booms and busts. They survived changes in wine fashion, generations of growers, and crucially, they survived phylloxera because it never reached them."

Australian Wine History Quick Reference

1836: South Australia established as a free settler colony

1837: Vines being planted near Adelaide

1851: Victoria becomes a separate colony, and gold is discovered

1851 to 1861: Victoria's population increases sixfold

1860s: European vines begin dying from an unknown cause

1868: Phylloxera identified as the cause

1874: South Australia passes strict vine protection legislation

1877: Phylloxera discovered in Victoria

2009: Barossa Old Vine Charter created

Barossa Old Vine Charter Categories

Old Vine: 35 years or older

Survivor Vine: 70 years or older

Centenarian Vine: 100 years or older

Ancestor Vine: 125 years or older

Resources Mentioned

Episode 131: Australian Wine History - The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations

Barossa Old Vine Charter

James Busby

Australian Wine Class at Wine Educate, October 20, at The Independent in New Orleans

Level 2 Mock Exam Bundle - realistic practice questions to prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Coming Up Next

Episode 133: Australian Wine History - [Insert Title]

Joanne turns to the grape at the heart of so many of the Barossa's oldest vines, Shiraz, and the story of how it became Australia's signature variety.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

Listeners in Australia and Tasmania, Joanne would love to hear from you. Let her know if you live near a wine region and which local wines you love most by emailing [email protected], and she may feature your stories in the newsletter.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 132 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

A few things to check before you publish:

• Title format: I used the hyphen to match last week. If you decided to switch to the colon, change both titles.
• Victoria's date: The transcript says Victoria was settled in 1830. Permanent European settlement there is usually dated to 1834 to 1835 (Portland, then Melbourne). I left that date out of the notes so it can't be flagged.
• Barossa's name: The transcript's "General William Light" is probably "Surveyor-General" (he was Colonel William Light). The battle was the Battle of Barrosa, with two Rs, which is the misspelling story. I kept that section general, but you could add those details if you like.
• Still needed: the episode length and the Episode 133 title.

date Oct 6 9:49 I like the title, should I say that this is part two, I do not say the other one is part one

I'd leave "Part 2" out of the title. Episode 131 doesn't say "Part 1," so adding it here would make the series look inconsistent in podcast apps. The shared "Australian Wine History" name already shows the episodes belong together, and the episode numbers give the order.

The description already starts with "In part two of the Australian wine history series," and Resources Mentioned links back to Episode 131. Anyone who lands on this episode first will know where to start.

The only reason to number the parts is if you plan to go back and add "Part 1" to Episode 131 as well. It's a small edit, but it's one more thing to keep up as the series grows, so I'd skip it.

Here are the updated metadata lines:

Host: Joanne Close Episode Length: 9:49 Release Date: October 6, 2026

ok give me the whole thing again so I can cut and paste

Episode 132: Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

Host: Joanne Close Episode Length: 9:49 Release Date: October 6, 2026

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

Barossa Shiraz and Eden and Clare Valley Riesling are classic Australian wines that come up on the WSET Level 2 exam. The Level 2 Mock Exam Bundle gives you realistic practice questions in the same format as the real exam, so you can find your weak spots before exam day and walk in feeling prepared.

https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Episode Description

In part two of the Australian wine history series, Joanne follows the vines as they spread out from New South Wales. Australia is roughly the size of the United States, so this part of the story reads more like a migration map: wherever people settled, vines went with them.

In Victoria, the 1851 gold rush grew the population sixfold in a decade and created something every wine industry needs, which is customers. In South Australia, a free settler colony attracted farmers, tradespeople and families, including German settlers who brought their viticultural knowledge and their vines. That is why Riesling grows in the Eden and Clare Valleys today. Joanne also tells the story of how the Barossa got its name, typo and all.

Then phylloxera arrives. Joanne explains what this tiny insect does to vine roots, why Victoria's wine industry slumped when it hit, and how South Australia's early vine protection laws kept the insect out completely. The result is that a country we've long called "New World" still has 19th century vines in the ground. These vines are now protected by the Barossa Old Vine Charter, and many of them are planted to Shiraz.

What You'll Learn in This Episode How Vines Spread Across Australia

• Why the distances between Australian wine regions matter, from Sydney to Melbourne to Adelaide
• How the spread of vines followed patterns of settlement and immigration

Victoria and the Gold Rush

• Victoria becoming a separate colony from New South Wales in 1851
• How the gold rush increased the population sixfold between 1851 and 1861
• Why consumer demand has such a big influence on the wine industry

South Australia and the German Settlers

• Why South Australia was founded in 1836 as a free settler colony rather than a penal colony
• Vines planted near Adelaide by 1837
• How German settlers brought their agricultural traditions, viticultural knowledge and grapevines
• Why Riesling is grown in the Eden and Clare Valleys
• How the Barossa was named after a battle in Spain, and the spelling mistake that stuck

Phylloxera in Europe and Australia

• What phylloxera is and how it damages the roots of Vitis vinifera
• The identification of phylloxera in 1868 as European vineyards were devastated
• South Australia's strict vine protection legislation in 1874, passed before phylloxera reached Australia
• Phylloxera's discovery in Victoria in 1877 and the slump that followed as the gold ran out

The Barossa Old Vine Charter

• Why South Australia remains phylloxera free
• The 2009 Barossa Old Vine Charter and its four categories of old vines
• Why so many of these ancient vines are Shiraz, the grape James Busby brought from France

Episode Highlights and Quotes

"The gold rush doesn't just create miners, it creates towns, wealth, restaurants, hotels, agriculture, and most importantly for wine producers, customers."

"This, friend, is why we have Riesling in the Eden and Clare Valleys."

"They survived economic booms and busts. They survived changes in wine fashion, generations of growers, and crucially, they survived phylloxera because it never reached them."

Australian Wine History Quick Reference

1836: South Australia established as a free settler colony

1837: Vines being planted near Adelaide

1851: Victoria becomes a separate colony, and gold is discovered

1851 to 1861: Victoria's population increases sixfold

1860s: European vines begin dying from an unknown cause

1868: Phylloxera identified as the cause

1874: South Australia passes strict vine protection legislation

1877: Phylloxera discovered in Victoria

2009: Barossa Old Vine Charter created

Barossa Old Vine Charter Categories

Old Vine: 35 years or older

Survivor Vine: 70 years or older

Centenarian Vine: 100 years or older

Ancestor Vine: 125 years or older

Resources Mentioned

Episode 131: Australian Wine History - The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations

Barossa Old Vine Charter

James Busby

Australian Wine Class at Wine Educate, October 20, at The Independent in New Orleans

Level 2 Mock Exam Bundle - realistic practice questions to prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Coming Up Next

Episode 133: Australian Wine History - [Insert Title]

Joanne turns to the grape at the heart of so many of the Barossa's oldest vines, Shiraz, and the story of how it became Australia's signature variety.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

Listeners in Australia and Tasmania, Joanne would love to hear from you. Let her know if you live near a wine region and which local wines you love most by emailing [email protected], and she may feature your stories in the newsletter.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 132 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 131: Australian Wine History: The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations

Host: Joanne Close Episode Length: 10:28 Release Date: September 29, 2026

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

Australia comes up again and again on the WSET Level 2 exam, from Hunter Valley Semillon to Barossa Shiraz. The Level 2 Mock Exam Bundle gives you realistic practice questions in the same format as the real exam, so you can find your weak spots before exam day and walk in feeling prepared.

https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Episode Description

This episode kicks off a new series on Australian wine, and Joanne starts at the very beginning. To really understand why Australia grows the grapes it does and makes the styles it makes, you need to know how vines got there in the first place. That story starts in 1788 with the First Fleet, a group of 11 ships carrying convicts, sailors, administrators and their families from England to establish a new settlement.

Joanne explains why grapevines were packed alongside food crops and livestock, how the fleet collected vines on stops in Rio de Janeiro and the Cape of Good Hope, and why those first plantings around Sydney Cove mostly failed. Then she introduces James Busby, who she calls Australia's first wine nerd. His trip through France and Spain brought back thousands of cuttings, including Semillon and Syrah taken straight from the northern Rhône, and helped turn the Hunter Valley into a serious wine region.

Along the way, Joanne also looks at why many wine educators are moving away from the terms Old World and New World, and why Australian wine history makes that case so clearly. If you are studying for WSET Level 2 or Level 3, this history gives you a framework that makes Australian regions and grapes much easier to remember.

What You'll Learn in This Episode Why "Old World" and "New World" Are Being Phased Out

• How these terms have traditionally been used in wine education
• Why organizations like the Court of Master Sommeliers have dropped them, citing historical accuracy, cultural bias and blurring stylistic differences
• How Australia's history challenges the idea of a "new" wine country

The First Fleet and Australia's First Vines

• Why England sent convicts to Australia after the American colonies rebelled
• The 11 ships that left Portsmouth on May 13, 1787, with around 750 convicts plus mariners, administrators and families
• Why the grapevine was considered essential for building a European-style agricultural society
• Vines picked up in Brazil and South Africa, likely including Chenin Blanc, Semillon and Muscat varieties
• The move from Botany Bay to Sydney Cove in Port Jackson, where the first vines were planted

Early Struggles

• Around 8,000 vines planted by 1791
• Why these early efforts largely failed without any viticultural expertise on board

James Busby: Australia's First Wine Nerd

• His background in Edinburgh and his family's move to New South Wales
• Studying wine in France and writing a book about wine at age 24
• Receiving land in the Hunter Valley and becoming the de facto wine expert
• His return trip to Europe and the thousands of cuttings he brought back from top vineyard sites in France and Spain
• Introducing Semillon to the Hunter Valley and Syrah (Shiraz) from the northern Rhône

Setting Up the Rest of the Series

• How vines spread from New South Wales into Victoria, South Australia and Tasmania
• A preview of how phylloxera changed the significance of Australia's vineyards

Episode Highlights and Quotes

"Europeans didn't merely wanna survive. They're attempting to establish a European agricultural society."

"Nobody knew what they were doing. I mean, there was no wine expert on this boat. There was no agricultural expert. They were convicts, administrators, and sailors."

"What we really need here is a wine nerd to the rescue, and that is exactly who shows up in the form of James Busby."

Australian Wine History Quick Reference

1787: 11 ships leave Portsmouth, England on May 13, stopping at Rio de Janeiro and the Cape of Good Hope

1788: First vines planted at Sydney Cove, Port Jackson

1791: Around 8,000 vines reportedly planted in the area, most struggling to survive

1820s: Vines being planted in the Hunter Valley, with James Busby as a key early figure

Busby's European trip: Thousands of cuttings from France and Spain, including Semillon and northern Rhône Syrah

Mid 19th century: Vineyards spread into Victoria, South Australia and Tasmania

Key grapes from this era: Chenin Blanc, Semillon, Muscat, Syrah (Shiraz)

Resources Mentioned

James Busby and his early book on wine and viticulture

Court of Master Sommeliers

Legend, an importer bringing Australian wines into the New Orleans market

Australian Wine Class at Wine Educate, October 20, in the shop in New Orleans

WSET Level 3 Prep Live, second cohort starting in January, for students who want extra help and accountability

Level 2 Mock Exam Bundle - realistic practice questions to prepare for the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Questions for Joanne: [email protected]

Coming Up Next

Episode 132: Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

Joanne follows the vines across Australia to see where they survived and where they didn't, and explains how phylloxera turned some of Australia's vineyards into home to some of the oldest surviving vines on Earth.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

Listeners in Australia and Tasmania, Joanne would love to hear from you. Send photos, stories and your favourite wines to [email protected] and she may feature them in the newsletter.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 131 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 130: Italian White Grapes for WSET Level 2 Students: Cortese, Garganega, Verdicchio, and Fiano

Host: Joanne Close Episode Length: 11:50 Release Date: September 22, 2026

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

This episode covers all four white grapes on the WSET Level 2 syllabus, which makes it a great time to test yourself with the Mock Exam Bundle. It includes full practice exams with detailed answer explanations so you can see exactly where you stand before exam day. It is one of the most efficient ways to reinforce the grape by grape details covered in this episode.

https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Episode Description

Joanne wraps up the Italian grape series with a road trip through the four white grapes that show up on the WSET Level 2 syllabus, Cortese, Garganega, Verdicchio, and Fiano. Rather than treating them as a list to memorize, she takes listeners on a roughly 675 mile drive across Italy, starting in Gavi in Piedmont and ending in Avellino in Campania, stopping at each grape's home region along the way.

At each stop, Joanne describes the landscape, the local food, and the style of wine, from the crisp, high acid Cortese of Gavi to the richer, riper Fiano d'Avellino grown at elevation in Campania. Along the way she covers Soave and its volcanic soil, the appassimento method behind Recioto di Soave, the fennel note that shows up in Verdicchio dei Castelli di Jesi, and the lees contact and oak that can shape Fiano.

This episode closes out the Italian series, and Joanne previews what's coming next, a shift to the Southern Hemisphere with a full series on Australian wine, starting with the history of Australian wine next week.

What You'll Learn in This Episode

Cortese (Gavi, Piedmont)

• Dry, light bodied, high acidity
• Aromas and flavors of blossom, lemon, apple, and pear
• Usually fermented in inert vessels to preserve freshness
• Gavi sits only 19 miles from the Ligurian Coast and was once a key trade route town for salt

Garganega (Soave, Veneto)

• Dry, medium bodied, high acidity
• Aromas and flavors of apple, pear, lemon, and peach
• Grown on volcanic soil around the medieval town of Soave
• Soave Classico can develop tertiary notes of honey and almonds
• Recioto di Soave DOCG is made using the appassimento method, the same drying technique used for Recioto della Valpolicella

Verdicchio (Verdicchio dei Castelli di Jesi, Marche)

• Dry, high acidity, medium body
• Aromas and flavors of apple, pear, and lemon, plus a distinctive fennel note
• Elevation in the Marche helps preserve acidity despite the warmer latitude
• Better examples can develop tertiary notes of honey and nuts
• Pairs beautifully with olive all'ascolana, stuffed and fried green olives

Fiano (Fiano d'Avellino, Campania)

• Medium acidity, medium to full bodied
• Riper aromas and flavors of peach, melon, and mango
• Grown inland at elevation, around 300 to 600 meters, giving continental and mountain influence
• Lees contact can add bread and biscuit character, and oak can contribute smoke
• Better examples develop tertiary honey notes with bottle age
• Local pairings include chestnuts, hazelnuts, truffles, and caciocavallo cheese

Episode Highlights and Quotes

"It's a little place with a surprisingly large wine reputation."

"It is the most delicious peach in a glass you have ever had."

"We have elevation here, altitude, which helps preserve acidity and therefore freshness in the styles of wines that are made."

Quick Reference: The Four Italian White Grapes

Cortese: Gavi, Piedmont. Light bodied, high acid, blossom and citrus. Garganega: Soave, Veneto. Medium bodied, high acid, apple, pear, and peach, volcanic soil. Verdicchio: Verdicchio dei Castelli di Jesi, Marche. High acid, medium body, apple, pear, lemon, and fennel. Fiano: Fiano d'Avellino, Campania. Medium to full bodied, peach, melon, mango, lees and oak influence.

Resources Mentioned

Cortese, Gavi Garganega, Soave, Soave Classico, Recioto di Soave DOCG Verdicchio, Verdicchio dei Castelli di Jesi Fiano, Fiano d'Avellino Level 2 Mock Exam Bundle: full practice exams with detailed answer explanations to help you prepare for your WSET Level 2 exam. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Coming Up Next

Episode 131: The History of Australian Wine

Joanne kicks off a new series on Australian wine, starting with a look at how Australian wine history shaped the industry we know today.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 130 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

129. Montepulciano Grape Guide: Abruzzo, Cerasuolo & Italy's Underrated Red Grape

Host: Joanne Close Episode Length: 12:07 Release Date: September 15, 2026

Wine Educate Trips

To learn more about our spring and summer trips, see all the details at https://www.wineeducate.com/trips

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

If you are working toward your WSET Level 2 certification, the Mock Exam Bundle gives you practice exams that mirror the real thing, so you know exactly what to expect on test day. It includes detailed answer explanations to help reinforce tricky concepts like the ones covered in this episode. It is a smart way to check your readiness before you sit the actual exam.

https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Episode Description

Joanne continues the series on Italian grape varietals with a grape that rarely gets top billing, but deserves more attention: Montepulciano. Before digging into the grape itself, she clears up one of the most common points of confusion in Italian wine, the fact that there is a grape called Montepulciano and also a town called Montepulciano in Tuscany, and the two have nothing to do with each other. Vino Nobile di Montepulciano is made from Sangiovese near the town of that name, while Montepulciano d'Abruzzo is made from the actual Montepulciano grape, grown mainly in the Abruzzo region.

From there, Joanne walks through why Montepulciano has never reached the household-name status of grapes like Sangiovese or Nebbiolo, despite being planted on roughly 30,000 hectares across Italy. She covers its character (deep color, medium acidity, high tannin, black plum and black cherry fruit), its late-budding and late-ripening nature, and the growing regions where it thrives, with a particular focus on Abruzzo. You'll also hear about the dramatic landscape of Abruzzo, from the Apennine Mountains and Corno Grande's glacier to the Adriatic coastline, and why that geography shapes the wine.

Joanne also introduces Cerasuolo d'Abruzzo, a deeply colored rosé style not covered in the WSET curriculum but well worth knowing, and highlights two producers, Tiberio and Emidio Pepe, who are proving Montepulciano can be far more serious than its commercial reputation suggests.

Joanne also shares details on upcoming Wine Educate trips for the spring and summer, along with a live Zoom session where she will answer questions about traveling with her. You can see all the trip details at https://www.wineeducate.com/trips

What You'll Learn in This Episode

Clearing Up the Name Confusion

• Vino Nobile di Montepulciano: a Sangiovese-based wine from the town of Montepulciano in Tuscany, where the grape is locally called Prugnolo Gentile
• Montepulciano d'Abruzzo: a wine made from the Montepulciano grape, grown in Abruzzo
• No clear historical link found between the town name and the grape name

Why Montepulciano Isn't a Household Name

• Roughly 30,000 hectares planted in Italy, compared to 6,000 to 7,000 hectares of Nebbiolo
• Considered a workhorse grape rather than a noble grape
• Valued for high yields, deep color, and approachable wines that don't require years of aging
• Often used to add color and body in blends

Grape Characteristics (WSET Level 2)

• Deeply colored
• Medium acidity
• High tannins
• Black fruit flavors, especially black plum and black cherry
• Best known for producing Montepulciano d'Abruzzo
• Mostly simple, fruity, inexpensive wines, though some are aged briefly in oak

Growing Conditions and Key Regions

• Late budding, which helps avoid spring frost
• Late ripening, which requires a long, warm growing season
• Concentrated mainly in central Italy and parts of the south
• Key regions: Abruzzo, Marche, Molise, Puglia, Umbria, and Lazio
• Limited plantings outside Italy, including some in California

A Closer Look at Abruzzo

• Located on the Adriatic side of Italy, at the "calf" of the boot, bordered by the Apennine Mountains
• Home to Corno Grande, the highest peak in the Apennines at just under 10,000 feet, and the southernmost glacier in Europe
• Cooling influence from both the mountains and the Adriatic Sea
• Known as the Green Region of Europe, with three national parks covering about 270,000 hectares
• Strong food culture built around sheep farming, cheese, and lamb
• About 90 minutes from Rome by car via the A24, despite feeling like a completely different world

Cerasuolo d'Abruzzo

• A deeply colored rosé made from Montepulciano, more intense than a pale Provence-style rosé
• Named for its cherry-like color
• Versatile with food and easy drinking on its own

Producers Worth Knowing

• Tiberio, led by Cristiana Tiberio, whose single-vineyard Colle Volta shows Montepulciano's potential for seriousness and ageability
• Emidio Pepe, founded in 1964, a longtime champion of indigenous grapes, traditional training, and organic farming in Abruzzo

Episode Highlights and Quotes

"It is not considered, as we call them, noble grapes. Montepulciano is more of a workhorse grape."

"You get the cool air coming down from the mountains, as well as the cool breeze coming in from the moderating influence of the sea."

"Maybe in 20 years from now when I ask someone to name me some grapes from Italy, Montepulciano will be the first one they say."

Quick Reference: Montepulciano at a Glance

Color: Deeply colored Acidity: Medium Tannin: High Flavor profile: Black plum, black cherry Key wine: Montepulciano d'Abruzzo Rosé style: Cerasuolo d'Abruzzo Key regions: Abruzzo, Marche, Molise, Puglia, Umbria, Lazio Hectares planted in Italy: Approximately 30,000 Ripening pattern: Late budding, late ripening

Resources Mentioned

Montepulciano d'Abruzzo Vino Nobile di Montepulciano Cerasuolo d'Abruzzo Tiberio winery, Colle Volta Emidio Pepe winery Corno Grande and the Apennine Mountains Level 2 Mock Exam Bundle: practice exams with detailed answer explanations to help you prepare for your WSET Level 2 exam. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Wine Educate Trips: details on upcoming spring and summer trips, plus an upcoming Zoom Q&A session. https://www.wineeducate.com/trips

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 129 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape

Host: Joanne Close Episode Length: 8:55 Release Date: September 8

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

If you are studying for your WSET Level 2 exam, Sangiovese is exactly the kind of grape that shows up on the test, and the Level 2 Mock Exam Bundle is built to help you practice recognizing details like this before exam day. It includes practice questions modeled after the real exam format, along with answer explanations so you understand not just what the right answer is, but why.

https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Related Episodes

If you want to go deeper into Tuscany, two earlier episodes pair well with this one. Episode 76 covers Chianti and Chianti Classico in detail, and Episode 77 covers the Super Tuscans. Both are available wherever you listen:

Apple Podcasts: Episode 76 - Chianti vs. Chianti Classico: History, Laws, and Key Differences: https://podcasts.apple.com/us/podcast/76-chianti-vs-chianti-classico-history-laws-and-key/id1781687341?i=1000727079473

Apple Podcasts: Episode 77 - Super Tuscans 101: Tuscany's Bordeaux Blends: https://podcasts.apple.com/us/podcast/77-super-tuscans-101-tuscanys-bordeaux-blends-and/id1781687341?i=1000727407164

Episode Description

Joanne dedicates this episode to Sangiovese, Italy's most widely planted wine grape. She starts with the WSET foundation basics: Sangiovese is a black grape most closely associated with Tuscany, producing dry red wines with high acidity, high tannin, and flavors of red cherry, red plum, and dried herbs. She explains why the grape's thin skins and late ripening make it particular about where it grows, and how it is often matured in oak to soften those tannins while developing savory notes like leather, meat, and game with bottle age.

From there, Joanne moves into what makes Sangiovese such a fascinating grape to study: its sheer diversity. She walks through how the same grape shows up under completely different names depending on where in Italy it's grown, using Brunello di Montalcino and Prugnolo Gentile in Montepulciano as examples. To explain how this happened, she breaks down the difference between crossings, hybrids, and clones, and why clonal selection over generations is the reason Sangiovese developed so many regional identities that were once mistaken for entirely separate grapes.

She closes with a look at where Sangiovese is heading, including the renewed focus in parts of Tuscany on showcasing indigenous Italian varieties, using Chianti Classico Gran Selezione as an example of that shift in style and philosophy.

What You'll Learn in This Episode

Sangiovese Fundamentals

• Grape characteristics: high acidity, high tannin, red cherry and red plum fruit, dried herb notes
• Late ripening and thin skins, and what that means for growing conditions
• Aging potential and development of tertiary characteristics like leather, meat, and game

Sangiovese in Italy

• Represents roughly seven to eight percent of Italy's total vineyard area, according to the OIV
• Tuscan appellations where it plays a starring role, including Brunello di Montalcino and Chianti/Chianti Classico
• Other Italian regions where it is significant, including Emilia-Romagna, Umbria, Marche, and Lazio

Understanding Grape Identity: Crossings, Hybrids, and Clones

• Crossings: two grapes of the same species combined to create a new variety, such as Cabernet Sauvignon
• Hybrids: grapes from two different vine species combined, such as Vitis vinifera crossed with Vitis labrusca
• Clones: vegetative propagation of the same grape variety, which can lead to spontaneous mutations and different attributes over generations

Sangiovese's Many Names

• Brunello in Montalcino
• Prugnolo Gentile in Montepulciano
• Morellino in Morellino
• How DNA fingerprinting confirmed these were all the same grape

Sangiovese Beyond Italy

• Plantings in Argentina, particularly Mendoza, as well as California and Australia
• Why its identity remains primarily Italian

The Future of Sangiovese

• Renewed interest in better plant material, site selection, and understanding of the grape
• Chianti Classico Gran Selezione as an example, requiring a minimum of 90% Sangiovese with the remaining 10% coming from permitted indigenous red varieties

Episode Highlights and Quotes

"It's still the grape, Sangiovese. They are different clones."

"Thanks to the magic of DNA fingerprinting, they have discovered that these are not different grapes, that they all are actually Sangiovese."

"The main important question that is being asked is how good can Sangiovese become when we have better plant material, better site selection, and a better understanding of the grape."

Quick Reference: Crossings vs. Hybrids vs. Clones

Crossing: two grapes from the same species combined to make a brand new variety. Example: Cabernet Franc and Sauvignon Blanc crossed to produce Cabernet Sauvignon.

Hybrid: two grapes from different vine species combined to make a new variety. Example: Vitis vinifera crossed with Vitis labrusca.

Clone: the same grape variety propagated vegetatively through cuttings, which can develop different attributes over generations without becoming a new variety. Example: Sangiovese's many regional clones across Italy.

Resources Mentioned

Brunello di Montalcino Chianti and Chianti Classico (covered in a previous Wine Educate Podcast episode) Chianti Classico Gran Selezione Jancis Robinson's Wine Grapes book OIV (International Organization of Vine and Wine) Level 2 Mock Exam Bundle: practice questions and explanations to help prepare for the WSET Level 2 exam - https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Sangiovese quiz, available to newsletter subscribers (email [email protected] to request it) WSET Level 3 Hybrid Intensive, January in New Orleans, limited to 16 people

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape | Hosted by Joanne Close | © 2025 Wine Educate

Episode 127: Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making

Host: Joanne Close Episode Length: 11:50 Release Date: September 3, 2026

Free Level 3 Prep Lesson

Get a free preview lesson from the Level 3 prep membership, including the video recording, twenty multiple choice questions, learning checks, and answer sheets.

Option 1: Copy and paste this URL into your browser: https://joanne-close.mykajabi.com/level-3-prep-preview-course-sign-up-page

Option 2: Go to WineEducate.com, click Study Tools, then select Level 3 Wine.

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Episode Description

This week Joanne wraps up the trio of red Piedmont grapes with Dolcetto, the earlier ripening cousin to Nebbiolo and Barbera. Dolcetto barely gets a mention in the WSET Level 2 curriculum, but it opens the door to a meaty Level 3 lesson on grape ripening and vinification technique, which is exactly what Joanne digs into here.

She explains why Dolcetto's early ripening makes it such a useful piece of the Piedmont puzzle, from vineyard site selection to harvest logistics to cash flow for producers. Along the way she covers where Dolcetto is grown, what it tastes like, how winemakers manage its medium acidity and medium to high tannin, and why it is made for early drinking rather than long cellaring.

Joanne also shares an update on her Level 3 prep membership, including a newly released Chardonnay module, and a scheduling change for the podcast and newsletter going forward.

What You'll Learn in This Episode

Where Dolcetto Comes From Primarily grown in Piedmont, northwestern Italy, in the provinces of Cuneo, Alessandria, and Asti Earliest documented reference dates back to 1595 Lost ground to Barbera after phylloxera as growers replanted Also found as Ormeasco in Liguria, with small plantings in California, Washington, Oregon, Australia, and New Zealand

Why Ripening Order Matters Nebbiolo ripens latest and needs the warmest, best exposed south-facing sites Barbera ripens just ahead of Nebbiolo Dolcetto ripens earliest, up to four weeks before Nebbiolo This flexibility means Dolcetto is often planted on cooler, less favorably exposed sites, not because it likes poor conditions, but because it can still ripen successfully there

Vineyard and Winery Logistics Earlier ripening spreads out the harvest workload for picking crews and equipment Dolcetto can be vinified and moved through the winery before later ripening grapes arrive Faster turnaround means less capital tied up in barrels and tanks compared to long-matured Nebbiolo wines like Barolo and Barbaresco Earlier release dates support quicker revenue for producers

Tasting Profile Deep, often purple color from high anthocyanin content in the skins Medium acidity, lower relative to Nebbiolo and Barbera but not technically low Medium to high tannin Aromas and flavors of black plum, red cherry, and dried herbs, with additional notes of licorice, almond, and fragrant dark fruit mentioned beyond the WSET text

Winemaking Techniques Because Dolcetto pairs medium acidity with medium to high tannin, producers manage extraction carefully Techniques include shorter maceration, gentler extraction, fewer punch downs or pump overs, and earlier pressing The goal is a fresh, fruity, immediately drinkable style rather than one built for extended cellar aging

Key Appellations Dolcetto d'Alba, the most widely encountered and often the source of the finest examples Dogliani DOCG, where Dolcetto is treated as a more serious wine rather than an inexpensive early drinker

A Note on Ageability Better examples can age five to six years in bottle, but most Dolcetto is not meant for long aging Joanne makes the point that ageability and enjoyability are not the same thing

Episode Highlights and Quotes

"Dolcetto is not the star of Piedmont, but it creates an opportunity for me to give a really interesting level three lesson in grape ripening and wine making."

"This does not mean that Dolcetto inherently likes bad vineyard sites. It means its earlier ripening gives growers more flexibility in matching grape variety to site."

"Ageability isn't synonymous with enjoyability. You don't necessarily need another bottle that needs ten years in your cellar. Sometimes you just want to drink a bottle with your dinner on a Wednesday night, and perhaps that is Dolcetto."

Piedmont Red Grapes at a Glance

Nebbiolo: late ripening, high acidity, high tannin, planted on the best sites, long-lived wines requiring substantial maturation

Barbera: high acidity, low to medium tannin, generally approachable young, sometimes oak aged

Dolcetto: early ripening, medium acidity, medium to high tannin, deep in color, fresh and fruit-forward, made for early drinking

Resources Mentioned

Level 3 Prep Membership, including a free lesson, video recording, twenty multiple choice questions, learning checks, and answer sheets. A newly released Chardonnay module is now available. Visit the study tools section at https://www.wineeducate.com to find the Level 3 study tools and free lesson.

Chateau Campbell's Ends, Joanne's family vineyard, referenced as an example of harvest space and capacity constraints

Coming Up Next

Episode 128: Continuing the Italian Grapes

Joanne continues the journey through Italy's grape varieties next week.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 127 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Host: Joanne Close Episode Length: 10:38 Release Date: August 27th 2026

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Episode Description

Last week's episode covered Nebbiolo, so this week Joanne turns to the grape that shares its home turf but rarely shares its spotlight: Barbera. Grown in many of the same Piedmont vineyards as Nebbiolo, Barbera has long been treated as the everyday, easy drinking counterpart to Nebbiolo's aristocratic Barolo and Barbaresco. Joanne digs into why that reputation formed, from Barbera's high yields to a 1986 methanol scandal that tarnished Italian wine more broadly, and explains how a small group of producers changed the conversation around what this grape can do.

Joanne walks through Barbera's uncertain origins in Piedmont, its defining style of high acidity, low to medium tannin, and bright red fruit, and the two main expressions you will encounter: a fresh, unoaked style and a more structured, barrel aged style pioneered by Giacomo Bologna in the 1980s. She also breaks down the sometimes confusing distinction between Barbera d'Asti and Barbera d'Alba, and where each fits in the region's quality hierarchy.

You'll also hear about Barbera's life beyond Piedmont, including its historical importance in California through Italian immigration, and why this grape's high acidity lets it travel and thrive in warmer climates in a way that Nebbiolo simply cannot.

What You'll Learn in This Episode

Barbera's Origins and Reputation

• Uncertain parentage despite DNA fingerprinting studies
• First clear written reference to Barbera in 1512
• Early historical reference in Nizza Monferrato in 1609
• Why high yields shaped Barbera's reputation as an everyday wine
• The comparison to Carignan in the South of France
• The 1986 methanol scandal and its impact on Barbera's image

Barbera's Style

• Late ripening
• Medium to deep color
• High acidity, low to medium tannin
• Red cherry, red plum, and sometimes black pepper notes
• Why Barbera pairs so well with rich Piedmont food

Two Styles of Barbera

• Youthful, unoaked, fresh, and fruity
• Barrel aged, more concentrated, with spice and structure
• Giacomo Bologna's influence after time spent in California and Burgundy
• Bricco dell'Uccellone, first released in 1982

Barbera d'Asti vs Barbera d'Alba

• Why Barbera d'Asti DOCG is considered higher quality
• Why the best sites in Alba go to Nebbiolo instead of Barbera
• Roughly 5,000 hectares planted in Barbera d'Asti

Beyond Asti and Alba

• Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG
• Nizza DOCG and its long history dating to 1609
• Barbera in Lombardia's Oltrepò Pavese, including sparkling styles
• Smaller plantings in Emilia-Romagna

Barbera Around the World

• Historical significance in California through Italian immigration
• Older vines in the Sierra foothills
• Plantings in Argentina, Australia, and elsewhere
• Why Barbera's acidity helps it succeed in warmer climates where Nebbiolo struggles

Episode Highlights and Quotes

"Nebbiolo is the big grape, the prestigious grape, the one that makes Barolo and Barbaresco a worldwide fame."

"If you find yourself in Piedmont in July... do not order the Barolo."

"Barbera, because of its high acidity and low tannin, was absolutely perfect with these meals."

Quick Reference: Barbera d'Asti vs Barbera d'Alba

Barbera d'Asti DOCG: located in Asti and Monferrato, Barbera is the primary grape and gets the best sites, generally regarded as the higher quality expression, about 5,000 hectares planted.

Barbera d'Alba DOC: located in Alba and Langhe, the best sites go to Nebbiolo instead, which is why Barbera d'Alba has historically played second fiddle to Barbera d'Asti.

Other key zones: Barbera del Monferrato DOC, Barbera del Monferrato Superiore DOCG, and Nizza DOCG, one of the most highly regarded sites for Barbera with plantings documented as far back as 1609.

Resources Mentioned

Barbera d'Asti DOCG Barbera d'Alba DOC Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG Giacomo Bologna, Bricco dell'Uccellone (first vintage 1982) Oltrepò Pavese, Lombardia Sierra foothills, California Carignan, South of France (mentioned as a comparison)

Coming Up Next

Episode 127: Continuing the Italian Wine Grapes Series

Joanne continues the journey through Italy's key grape varieties next week.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 126 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 125: Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs.

Host: Joanne Close Episode Length: 12 minutes 8 seconds Release Date: August 21, 2026

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

If Nebbiolo is on your Level 2 grape list, this bundle is built to help you prepare with confidence. It includes practice questions modeled on the real WSET exam format, covering grape varieties, regions, and wine styles you need to know cold. Grab it below and study smarter, not just harder.

https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Episode Description

Joanne dives into Nebbiolo, the grape she calls one of her absolute favorites, and one that listeners voted to hear about in the newsletter. She traces its ancient roots back to the year 1266, explores where its name likely comes from, and explains why this grape has such a devoted following among wine lovers and WSET students alike.

From there, Joanne walks through what makes Nebbiolo such a demanding grape to grow, why it needs the best possible vineyard sites, and what gives the wine its signature combination of pale color and towering tannin. She also tackles the popular comparison between Nebbiolo and Pinot Noir, explaining where the similarities end and why the two are not related at all.

The episode wraps up with a look at where Nebbiolo is planted around the world, why it remains so concentrated in Italy, and an introduction to Langhe Nebbiolo as an accessible way to explore the grape without the price tag of Barolo or Barbaresco.

What You'll Learn in This Episode

Origins and Naming

• Nebbiolo's documented history dating back to 1266
• The competing theories behind its name, including links to "noble" and to nebbia, the Italian word for fog
• Why the fog theory likely refers to the grape's natural waxy bloom rather than weather

Growing Characteristics

• Nebbiolo's early budding and late ripening cycle
• Why frost risk and long ripening windows make site selection critical
• Its preference for calcareous, limestone derived soils
• Sensitivity to temperature, soil, and water availability
• Typical harvest order in Piedmont, with Nebbiolo picked last, often in late October

Style and Tasting Profile

• High acidity and high tannin structure
• Long aging potential and affinity for oak
• Primary aromas including red cherry, red plum, dried herbs, rose, and violet
• Tertiary aromas that develop with age, including mushroom, tobacco, and leather
• Why pale color and bricking can be misleading about tannin levels

Nebbiolo versus Pinot Noir

• Shared traits like pale color, perfume, site sensitivity, and aging potential
• Why the two grapes are genetically unrelated
• The key palate difference, with Nebbiolo's tannin setting it apart

Where Nebbiolo Is Grown

• Roughly 7,000 to 8,000 hectares planted worldwide, with about 94 percent in Italy
• Small plantings found outside Italy in places like the United States, Australia, and Argentina
• Hectare comparisons between Barolo and Barbaresco
• An introduction to Langhe Nebbiolo, a broader DOC covering 96 municipalities, and why it can be a great value option for exploring the grape

Episode Highlights and Quotes

"This is a long time ago... it's like a little Yoda grape."

"The color of the wine and the tannin in the wine are not the same thing."

"These wines are a fraction of the price of Barolo and Barbaresco, and are a pure delight."

Quick Reference: Nebbiolo at a Glance

Style: High acidity, high tannin, long aging potential, affinity for oak

Primary aromas: Red cherry, red plum, dried herbs, rose, violet

Tertiary aromas: Mushroom, tobacco, leather

Soil preference: Calcareous, limestone derived soils

Global plantings: Approximately 7,000 to 8,000 hectares, about 94 percent in Italy

Key regions: Barolo, Barbaresco, and Langhe in Piedmont

Langhe Nebbiolo requirement: Minimum 85 percent Nebbiolo, with up to 15 percent non-aromatic red varieties permitted

Resources Mentioned

Division Winemaking Company Nightshade Nebbiolo, a Washington State example mentioned by Joanne

Episode 73 of the Wine Educate Podcast, covering Barolo and Barbaresco in more depth

Level 2 Nebbiolo quiz and Level 3 Nebbiolo essay question, available through the Wine Educate newsletter

Level 2 Mock Exam Bundle, available at https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Coming Up Next

Episode 126: Next Episode Topic

Joanne continues working through the Level 2 grape series in the coming weeks.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 125 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 124: Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview

Host: Joanne Close Episode Length: 8:54 Release Date: August 13th 2026

Level 3 Prep

Looking for additional support with your WSET Level 3 studies?

Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Episode Description

This episode is a lesson straight from Joanne's Level 3 prep material, covering the region of Tokaj in northeastern Hungary. She walks through the climate and geography that make this region so well suited to noble rot, from the foothills of the Carpathian Mountains to the humidity generated by the Bodrog and Tisza rivers.

Joanne breaks down exactly how noble rot forms, why it is welcomed in Tokaj even though winemakers in other regions fight to keep it away, and why the combination of humid mornings and warm, sunny afternoons is essential to the process. She also explains the three main harvesting categories used in Tokaj and how they lead to different wine styles, along with the principal grape varieties, Furmint, Harslevelu, and Sarga Muskotaly, and the role each one plays in the finished wine.

If you have questions about this lesson or want to learn more about Level 3 prep, Joanne welcomes you to reach out directly by email.

What You'll Learn in This Episode

Tokaj Climate and Geography

• Location in northeastern Hungary near the Slovakian border, in the foothills of the Carpathian Mountains
• The spelling distinction between Tokaj (the region and city) and Tokaji (the wine)
• Moderate climate with an average growing season temperature of 16.5 to 18.5 degrees Celsius
• South facing hillside vineyards that capture warmth
• The role of the Bodrog and Tisza rivers in generating morning humidity

Understanding Noble Rot

• What Botrytis cinerea is and how it behaves differently on black versus white grapes
• Why it's called gray rot when unwanted and noble rot when beneficial
• How Botrytis punctures grape skins and why thin skinned grapes are more susceptible
• Why both humid mornings and sunny afternoons are needed for the process to work
• How dehydration concentrates acidity, flavor, and sugar in the grapes

Harvesting Categories in Tokaj

• Aszu, meaning rotten, harvested berry by berry
• Szarazsarbogyos, meaning as they come, harvested without sorting for botrytis
• Separate harvesting of unaffected, healthy bunches
• Why hand harvesting and multiple vineyard passes are required, and how this adds to production costs

Principal Grape Varieties

• Furmint, the hero grape, known for high acidity and flavors ranging from apple to nuts and honey with age
• Harslevelu, which contributes perfume and aromatic lift to the blend
• Sarga Muskotaly, the Tokaj name for Muscat Blanc a Petits Grains, used in smaller portions for its aromatic character

Episode Highlights and Quotes

"You need both in order for Botrytis to slowly and successfully dehydrate these grapes."

"This is why hand picking is essential. Workers will go through and harvest the individual berries."

"Furmint's late ripening and susceptibility to botrytis make it ideal for aszu, and together these factors explain why Tokaj is one of the world's greatest noble rot regions."

Quick Reference: Tokaj at a Glance

Region: Tokaj, northeastern Hungary, foothills of the Carpathian Mountains

Key rivers: Bodrog and Tisza

Growing season temperature: 16.5 to 18.5 degrees Celsius

Principal grapes: Furmint, Harslevelu, Sarga Muskotaly

Harvest categories: Aszu (individually picked rotten berries), Szarazsarbogyos (as they come), and separately picked unaffected bunches

Key fungus: Botrytis cinerea, known as noble rot when beneficial

Resources Mentioned Level 3 Prep

Looking for additional support with your WSET Level 3 studies?

Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse

Coming Up Next

Episode 125: Nebbiolo

Joanne returns to the Level 2 grape series with a lesson on Nebbiolo, chosen by newsletter readers as the next grape to cover.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 124 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 123: Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview

Host: Joanne Close Episode Length: 12:06 Release Date: August 6th, 2026

Level 3 Prep

Looking for additional support with your WSET Level 3 studies?

Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse

Join the Wine Educate Newsletter

Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

Episode Description

This is the second preview episode from the Level 3 Prep Membership, which opens on August 10th. Last week covered Riesling and aromatic winemaking. This week Joanne teaches module three, lesson two on Austria, covering winemaking styles across the main grape varieties and walking through the Austrian wine classification system in detail.

Austria is one of the topics Level 3 students often find tricky, particularly the DAC system, which sits alongside but separate from the traditional Qualitätswein framework. Joanne breaks it down clearly, explaining what the DAC designation means in practice, how it differs from a generic regional wine, and which key DACs your Level 3 book expects you to know. She also covers the winemaking goals for Gruner Veltliner, Austrian Riesling, the main red varieties, and the sweet wines of Burgenland.

The learning check and essay question for this lesson are available in the newsletter. The membership opens August 10th and includes 20 multiple choice questions and a full essay question for every lesson.

What You'll Learn in This Episode Winemaking Goals in Austria

The key objectives differ by style:

• Dry whites: protect natural high acidity and primary fruit character in aromatic grapes
• Red wines: build structure and complexity through oak, particularly for Blaufrankisch
• Sweet wines: preserve concentrated sugars from botrytis

Gruner Veltliner Winemaking

• Majority made in inert vessels such as stainless steel to protect fruit and retain aromatics
• Large old oak foudres used by some producers for a gentle oxidative effect, adding texture and roundness rather than oak flavor
• New oak barriques used for some premium whites to add toast and complexity
• Malolactic conversion generally avoided to retain the grape's natural high acidity

Austrian Riesling Winemaking

• Similar approach to Gruner Veltliner: inert vessels, cool fermentation
• Large old oak foudres used for texture without oak flavor
• MLF avoided
• Sweeter styles made by stopping fermentation early to retain residual sugar

Red Wine Winemaking

• Zweigelt: soft tannins, approachable young, winemaking focused on preserving fruit
• Blaufrankisch: oak aging common for top wines to add tannin, structure, and complexity
• Some producers blend with international varieties including Pinot Noir, Cabernet Sauvignon, and Merlot
• Best red sites are in the higher, drier, better-drained areas of Burgenland further from the lake

Sweet Wine Production

• Welschriesling is the key grape for Burgenland's sweet wines
• Burgenland benefits from reliable botrytis every year due to the influence of the Neusiedlersee
• Grapes reach very high sugar levels; yeast die naturally leaving high residual sugar
• Fermentation can also be stopped by chilling or adding SO2, then filtering
• Result is a low-alcohol wine with very high residual sugar
• Distinctive botrytis flavors include honey, apricot, citrus zest, and dried fruit

The Austrian Wine Classification Framework

The traditional framework:

• Qualitätswein: the vast majority of Austrian wine falls into this PDO category
• Wines below this level are PGA or Landwein, equivalent to IGP in France
• Qualitätswein can come from a generic region, a DAC region, or a non-DAC region
• Qualitätswein may also carry a Pradikat designation, mainly for medium-sweet and sweet wines
• Strohwein and Schilfwein: wines made from grapes dried on straw or reed beds before fermentation

The four generic regions:

• Niederosterreich, Burgenland, Steiermark, and Wien
• Within each, 40 permitted grape varieties and no single defined style required

The DAC System

• Introduced in 2002 to promote regional typicity
• Producers within a region must agree on which grapes are permitted and what the defined style will be
• Only wines conforming to the defined style may use the DAC regional name on the label
• Non-conforming wines must revert to the generic regional designation
• Village or single vineyard names may appear on the label within a DAC

Key DACs for Level 3:

• Wachau DAC: premium dry whites from slopes above the Danube, Gruner Veltliner or Riesling permitted
• Weinviertel DAC: Austria's first DAC, Gruner Veltliner only, two tiers:
  • Klassik: light, fresh, fruity, no oak, cool climate expression
  • Reserve: higher minimum alcohol, oak permitted, lower yields, better sites
• Neusiedlersee DAC: reds from the lowlands, Zweigelt only
• Rust-Ausbruch DAC: botrytis-affected sweet wines grown around the city of Rust
• Leithaberg DAC and Mittelburgenland DAC: premium Blaufrankisch reds from higher ground away from the lake

Regions without DAC status:

• Still permitted to use the regional name on the label without the DAC designation
• Same flexibility as generic regions: 40 varietals, any style permitted

Episode Highlights and Quotes

"The goal of the DAC system is to make each region have an identifiable style. You think of a specific region and you expect a specific wine from that region."

"Non-conforming wines must be labeled with the generic region instead. Within a DAC, a village or single vineyard name may also appear on the label."

"The best reds come from the higher area around Burgenland, further away from the lake, where it is drier with better-drained sites."

Quick Reference: Key Austrian DACs for WSET Level 3 DAC Style Permitted Grape(s) Key Notes Wachau DAC Premium dry white Gruner Veltliner or Riesling Slopes above the Danube Weinviertel DAC Dry white Gruner Veltliner only Austria's first DAC. Two tiers: Klassik and Reserve Neusiedlersee DAC Red Zweigelt only Lowland reds Rust-Ausbruch DAC Sweet Botrytis-affected Grown around the city of Rust Leithaberg DAC Premium red Blaufrankisch Higher, drier ground away from lake Mittelburgenland DAC Premium red Blaufrankisch Higher, drier ground away from lake Resources Mentioned Level 3 Prep

Looking for additional support with your WSET Level 3 studies?

Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse

• Episode 122: Riesling and Aromatic Winemaking (module one, lesson one of the Level 3 Prep Membership)
• Level 3 Prep Membership: opening August 10th. Subscribe at https://mailchi.mp/6648859973ba/newsletter for the learning check and essay question for this lesson
• Level 3 Inner Circle cohort (up to 20 people): email [email protected] to be added to the list

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

Website: https://www.wineeducate.com

YouTube: https://www.youtube.com/@wineeducate

Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 123 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate