Wine Educate: Wine Lessons, Travel & WSET Study Prep

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

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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

_*]:min-w-0 gap-3 [&_>_*:last-child]:mb-0 print:block print:[&_>_*_+_*]:mt-3 font-claude-response"> Episode 122: Riesling & Aromatic Winemaking - | WSET Level 3 Level 3 Prep Preview

Host: Joanne Close Episode Length: 14:21 Release Date: July 30th

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

Joanne is back in New Orleans after the summer in France, and August is shaping up to be a busy one. Level 1, Level 2, and Level 3 classes are all starting, and the Level 3 Prep Membership is finally launching on August 10th. This episode is a preview of exactly what that membership looks like, with Joanne teaching module one, lesson one live on the podcast.

The topic is Riesling and aromatic winemaking, and it is a genuine Level 3 lesson, not a summary or overview. Joanne covers Riesling's performance across climates and regions at the Level 3 level, including Germany, Alsace, Australia, Austria, Washington State, New Zealand, and the Finger Lakes. She then walks through the full aromatic winemaking process step by step, explaining the logic behind each decision and how it connects to the final style of wine in the glass.

In the membership, this lesson comes with a learning check, a learning check answer sheet, 20 multiple choice questions, and an essay question. The learning check and essay question for this lesson are available in Tuesday's newsletter, and the membership opens August 10th.

What You'll Learn in This Episode About the Level 3 Prep Membership

• Module one, lesson one is being shared publicly as a preview of the membership format
• Each module contains two lessons taught in video format, accompanied by a learning check, learning check answer sheet, 20 multiple choice questions, and an essay question
• Six modules are active at any time, rotating monthly
• The membership opens August 10th
• An evergreen version and a live cohort option for up to 20 people will both be available

Riesling at the Level 3 Level

Climate and character:

• Riesling is well suited to cool climates: its hardy trunk withstands cold winters and its late budding helps it avoid early spring frosts
• Cool climate Riesling produces green fruit and floral notes
• Warmer or more moderate climates produce citrus, stone fruit, and richer, less delicate character

Ripening and acidity:

• Riesling is mid to late ripening, continuing to accumulate sugars without losing acidity
• Naturally high acidity makes it well suited to sweeter styles where balance is essential
• This high acidity also gives Riesling exceptional aging potential

Aging potential:

• One of the longest-lived white grapes
• Jancis Robinson compares its longevity to Cabernet Sauvignon from Bordeaux
• With age, develops honey, toast, and petrol-like aromas and flavours

Riesling around the world at Level 3:

• Germany: the primary homeland, made across the full range of sweetness levels, some botrytis influence in premium wines
• Alsace: mainly dry, some late harvest and botrytis styles
• Australia (Clare and Eden Valley): typically dry, high acidity, lime aromas
• Austria: mostly dry or very sweet, with little in between
• Washington State: dry styles of increasing interest
• New Zealand and Finger Lakes: fruity, off-dry styles

Aromatic Winemaking - Step by Step

Key principle: oxygen is the enemy of aromatic grapes. Every step in aromatic winemaking is designed to minimize oxygen contact and preserve primary fruit character.

Other key aromatic grape varieties this process applies to:

• Sauvignon Blanc, Muscat, Gewurztraminer, and Torrontés

Protective (anaerobic) winemaking steps:

• Harvest at night and keep grapes chilled in transit to the winery
• Use SO2 as an antioxidant and antiseptic throughout the process
• Fill all winery equipment with carbon dioxide or nitrogen to displace oxygen

Pressing:

• Whole bunches or crushed fruit pressed immediately to minimize skin contact
• Optional short skin contact (a few hours, at cool temperatures) to add flavor intensity and texture - not to be confused with orange wine production

Clarification:

• The juice must be clarified before fermentation begins
• Particles can cause off flavors or interrupt fermentation
• Methods include settling and racking, centrifuge, fining, and filtration

Fermentation vessels:

• Inert vessels are standard: stainless steel or epoxy-lined concrete tanks
• No oxygen penetration, no flavor contribution from the vessel
• Some large old oak foudres are used in Alsace and Germany - these are old enough that they impart little oxygen and no oak flavor, only very slight texture development

Fermentation temperature:

• White wines ferment at 12 to 22 degrees Celsius
• Lower temperatures preserve volatile floral aromas

Malolactic conversion:

• Not used in aromatic winemaking
• High acidity must be preserved, not softened
• SO2 is added after fermentation to prevent MLF

Lees aging:

• Generally avoided in aromatic winemaking to preserve fresh fruit character
• Riesling is an exception and may have a short period on lees for added texture and flavor

Maturation and bottling:

• Wines are stored in airtight inert vessels, kept full or under inert gas
• No prolonged maturation - these wines go to bottle relatively quickly after fermentation

Episode Highlights and Quotes

"Oxygen is the enemy, and all the steps we're taking along the way are to avoid oxygen and its effects. It will dampen these aromatics, and we do not want that."

"Jancis Robinson compares Riesling to Cabernet Sauvignon in Bordeaux because of its longevity and ability to evolve in the bottle for a long period of time."

"If you go to Alsace or some regions in Germany and you see these large oak barrels and you say, that's not an inert vessel - well, you are correct. But they are very large and very old, so they are not letting in really as much oxygen as a newer barrel."

Quick Reference: Aromatic Winemaking at a Glance Stage Key Decision Why Harvest Night harvest, chilled transport Protects aromatics from heat and oxidation Pressing Immediate pressing, minimal skin contact Preserves primary fruit character Clarification Settling, fining, filtration Removes particles that cause off flavors Fermentation vessel Stainless steel or inert concrete No oxygen contact, no flavor imparted Fermentation temperature 12 to 22 degrees Celsius Retains volatile floral aromas MLF Avoided Preserves high acidity, avoids buttery flavors Lees aging Generally avoided (Riesling: short contact permitted) Keeps wines fresh and fruit-forward Maturation Inert vessels, bottled quickly Oxygen still not welcome after fermentation 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

Resources Mentioned

• Wine Educate Podcast episode 101: Riesling at the Level 2 level (recommended prerequisite listening before this lesson)
• The Level 3 Prep Membership: opening August 10th. Subscribe at https://mailchi.mp/6648859973ba/newsletter for the learning check and essay question corresponding to this lesson
• Level 3 Inner Circle cohort (up to 20 people): details via the newsletter

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

Episode 121: How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics

Host: Joanne Close Episode Length: 11:33 Release Date: July 23rd, 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

The traditional method is a core topic at WSET Level 2, and the steps of the process are exactly the kind of detail that shows up in multiple choice questions on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit.

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

Episode Description

This is the final episode in the WSET Summer Classics series, and Joanne closes it out with one of her favorite topics: how traditional method sparkling wine is made. It is a process she describes as pure magic, and once you understand how the bubbles get into the bottle and what happens to the wine along the way, it is hard to disagree.

Joanne walks through the full traditional method step by step, from the base wine through to the final cork and wire cage. She covers yeast autolysis and lees aging, the riddling process and the invention of the Gyropallette, disgorgement and the frozen lees popsicle, and the dosage that determines whether the finished wine is brut or demi-sec. It is a thorough and entertaining explanation of a production method that shows up at both Level 2 and Level 3.

Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter.

What You'll Learn in This Episode The Two Broad Methods for Making Sparkling Wine

• Tank method: second fermentation occurs in a sealed tank
• Bottle fermentation method: second fermentation occurs in a sealed bottle
• The traditional method falls under the bottle fermentation method

The Traditional Method Step by Step

The Base Wine:

• An already-fermented wine, lower in alcohol than usual (around 10 to 11%) because a second fermentation will increase alcohol by approximately 1.5%
• Can be a blend of different years, grapes, plots of land, and villages

Bottling and Second Fermentation:

• Base wine is bottled in a thick-walled sparkling wine bottle designed to withstand the pressure that builds up
• Yeast and sugar are added to trigger the second fermentation, then the bottle is sealed with a crown cap
• CO2 produced during fermentation is trapped in the bottle, creating the bubbles
• Flavour compounds also develop during this fermentation

Lees Aging and Yeast Autolysis:

• Once the yeast has consumed all the sugar it dies and falls to the side of the bottle as lees (dead yeast cells)
• The lees undergo yeast autolysis, developing aromas and flavours described in the WSET textbook as biscuit and bread
• Joanne describes these as pastry shop aromas including lemon tart and apricot danish
• The longer the wine rests on the lees, the more of these flavours develop
• Minimum lees aging requirements vary by region: Champagne requires a minimum of 12 months, Crémant a minimum of 9 months
• In practice, producers often far exceed these minimums

Riddling:

• The process of gradually tilting and rotating the bottle to move the lees down into the neck
• Traditionally done by hand by cellar workers, one small movement at a time over weeks
• Now mostly done by a machine called the Gyropallette, which can riddle bottles in a matter of days
• Hand riddling still occurs but is in the minority

Disgorgement:

• The neck of the bottle is dipped into a freezing solution, causing the lees to freeze
• When the crown cap is removed, the frozen plug of lees is expelled from the bottle
• The result is a star bright, clear wine

Dosage (Liqueur d'Expédition):

• A small amount of wine and sugar is added to replace the volume lost during disgorgement
• The winemaker uses the dosage to determine the sweetness level of the final wine
• Brut: dry; Demi-Sec: noticeably sweet
• The bottle is then sealed with a cork and secured with a wire cage to contain the pressure

Examples of Traditional Method Sparkling Wines

• Champagne (France)
• Crémant (France)
• Cava (Spain)
• Sparkling wines from South Africa, California, Australia, and New Zealand

Episode Highlights and Quotes

"The traditional method is pure magic. How they discovered this and how wines are made in this way is absolutely remarkable to me. It is like fairy dust magic."

"The lees laying down at the bottom of the bottle go through this process called yeast autolysis, where they develop rather gorgeous aromas and flavours. Your book describes it as biscuit and bread. My description is if you were walking into the pastry shop."

"It took them some time to figure out the thickness level of the glass, and there was lots of drama, lots of explosions in the cellar, lost wine, and lost lives. Really sort of dramatic stuff."

Quick Reference: The Traditional Method at a Glance Step What Happens Base wine Low alcohol still wine, often a blend of grapes, years, and plots Bottling Yeast and sugar added, sealed with a crown cap Second fermentation CO2 trapped in bottle creates bubbles; lees form Lees aging Yeast autolysis develops biscuit and pastry aromas Riddling Lees gradually moved into the neck by hand or Gyropallette Disgorgement Neck frozen, crown cap removed, frozen lees expelled Dosage Wine and sugar added to adjust sweetness and fill level Finishing Cork inserted and secured with wire cage Resources Mentioned

• WSET Summer Classics series newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter
• Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Coming Up Next

The WSET Summer Classics series wraps up with this episode. Stay tuned for what is coming next on the Wine Educate Podcast.

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

Episode 120: Côte Rôtie, Condrieu & Château Grillet - Northern Rhône Part 1 | WSET Study Classics

Host: Joanne Close Episode Length: 8:32 Release Date: July 16th, 2026

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Level 2 Mock Exam Bundle

The Northern Rhône and its key appellations appear on the WSET Level 2 syllabus, and understanding the grapes, styles, and wine laws of this region is essential exam preparation. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit.

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

Episode Description

This episode is part of the WSET Summer Classics series, revisiting foundational topics that feature prominently across the WSET curriculum. This week Joanne turns to the Northern Rhône, starting at the very top of the region with three appellations that are worth knowing well: Côte Rôtie, Condrieu, and Château Grillet.

The Northern Rhône is long, narrow, and steep, with vineyards carved into granite slopes above the Rhône River. It is the northernmost point where Syrah can ripen properly, and it is the ancestral home of Viognier. Joanne covers the geography and climate of the region, the characteristics of both grapes, and the specific rules and history of each appellation, including one of only two monopoles in all of France.

This is part one of a two-part series on the Northern Rhône. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter, and episode 81 covers the broader Rhône wine laws for additional context.

What You'll Learn in This Episode The Northern Rhône at a Glance

• Location: approximately 20 miles south of Lyon, running about 45 miles north to south
• Steep terraced vineyards on the banks of the Rhône River, originally carved out by the Romans
• Climate: moderate continental, making this the northernmost area where Syrah can ripen reliably
• Vines in the Northern Rhône predate those of the Southern Rhône

Key Grape Varieties

Syrah:

• The only permitted red grape in the Northern Rhône
• Requires south and southeast facing slopes to ripen in this moderate continental climate
• Aided by reflected heat and light from the Rhône River
• Style: deeply colored, medium to high tannins, black fruit, pepper, and sometimes floral notes

Viognier:

• The signature white grape of the Northern Rhône
• Full bodied, perfumed wines with aromas of blossom, apricot, and stone fruit
• Naturally low in acidity and high in alcohol, requiring careful timing at harvest

Côte Rôtie

• The name means the roasted slope, a reference to the intense sunshine and heat the slopes receive
• Established as an appellation in 1940, now approximately 330 hectares under vine
• Long history of viticulture dating to Roman times, but severely declined after phylloxera
• The region was in danger of going extinct as growers turned to easier crops such as apricots
• Guigal is credited with reviving the region's reputation and putting it back on the map
• Red wines only, made from Syrah
• Up to 20% Viognier is permitted in the blend, though in practice producers typically use around 5% or less
• Viognier is co-fermented with the Syrah rather than blended after fermentation
• Viognier acts as a color stabilizer for Syrah and contributes aromatic complexity

Condrieu

• Dedicated entirely to Viognier, producing white wines only
• Believed to be the birthplace of the Viognier grape
• Historically made in a sweeter style in the 17th and 18th centuries; today approximately 95% of production is dry
• Like Côte Rôtie, the region nearly disappeared in the 1960s and 1970s, falling to just 10 hectares planted
• Now has approximately 209 hectares under vine following a revival in interest

Château Grillet

• One of only two monopoles in France, meaning the entire appellation is owned by a single producer
• Only 3.5 hectares in size
• Owned by the same family for many generations before being purchased in 2011 by the owner of Château Latour
• White wines only, made from Viognier
• The vineyard sits within a natural granite amphitheater that protects the vines from cold north winds and aids ripening

Episode Highlights and Quotes

"Côte Rôtie means the roasted slope, in reference to just how much sunshine these slopes get, and therefore generating heat."

"Condrieu got down to only 10 hectares planted, which is wild to me. That's like a vineyard. That's nothing."

"Viognier has some special principles in it that allows it to act as a color fixer for Syrah. It actually helps to stabilize the color and also produces a little bit of aromatics for the wine."

Quick Reference: Northern Rhône Part 1 at a Glance Appellation Wine Style Grape(s) Size Key Facts Côte Rôtie Red only Syrah, up to 20% Viognier 330 hectares Co-fermentation of Syrah and Viognier permitted. Established 1940. Condrieu White only Viognier 209 hectares Believed birthplace of Viognier. Nearly extinct in the 1970s. Château Grillet White only Viognier 3.5 hectares One of two monopoles in France. Granite amphitheater site. Resources Mentioned

• Episode 81 of the Wine Educate Podcast: overview of Rhône wine laws
• Guigal: producer credited with reviving Côte Rôtie
• WSET Summer Classics newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter
• Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

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

Episode 119: The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics

Host: Joanne Close Episode Length: 12:58 Release Date: July 9th, 2026

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Level 2 Mock Exam Bundle

Valpolicella and its appellations come up at both WSET Level 2 and Level 3, and the different styles and production methods are a common source of confusion on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your understanding of exactly these kinds of topics before you sit.

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

Episode Description

This episode is part of the WSET Summer Classics series, revisiting foundational topics that appear across all levels of WSET study. This week Joanne heads to the Veneto to untangle Valpolicella, one of the most misunderstood wine regions in Italy and one that shows up more heavily on WSET exams than many students expect.

Most people have heard of Amarone. Fewer know that Amarone was essentially an accident, or that the wine it grew out of, Recioto della Valpolicella, has been made in this region since Roman times. Joanne walks through each style in order, from the lighter Valpolicella DOC through to the rich and complex Amarone, covering the appassimento drying process, the DOC and DOCG rules for each style, and how the Ripasso method produces what has become known as Baby Amarone.

By the end of the episode the different appellations, production methods, and quality designations in Valpolicella should feel much less tangled. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter.

What You'll Learn in This Episode The Valpolicella Region

• Location: northeast Italy, in the Veneto, just outside Verona
• Valpolicella Classico starts at around 400 meters elevation, coming down from the foothills of the Lessini Mountains
• The name Valpolicella translates from Latin and Greek as the valley of many cellars

Key Grape Varieties

• Corvina: the star grape, prized for its high acidity which is essential for the sweeter styles
• Supporting varieties: Corvinone, Rondinella, and Molinara
• Valpolicella DOC requires a minimum of 45 to 95% Corvina in the blend

The Two Categories of Valpolicella Wine

Wines made from healthy, non-dried grapes:

• Valpolicella DOC: light, dry, chillable red wines, formed in 1968
• Valpolicella Classico DOC: wines from the historic, higher quality inner zone

Wines made using the appassimento method (grapes partially dried after harvest):

• Recioto della Valpolicella DOCG
• Amarone della Valpolicella DOCG
• Valpolicella Ripasso DOC

The Appassimento Method

• Appassimento refers to the method of partially drying healthy grapes after harvest
• No botrytis involved: this is not like Sauternes
• Traditionally grapes are laid on straw mats in covered outdoor shelters with open sides to allow air circulation
• Larger commercial producers use warehouses with industrial fans and dehumidifiers
• Grapes dry for approximately two to four months until at least December 1st
• Moisture is lost and sugar, acidity, and flavour are concentrated
• The appassimento method has been used in this region since Roman times
• Important distinction: appassimento is the drying method; passito is the wine made from dried grapes

Recioto della Valpolicella DOCG

• The historic sweet wine of the region, predating Amarone
• Made using the appassimento method with high residual sugar retained
• Received DOC status in 1968, upgraded to DOCG in 2010

Amarone della Valpolicella DOCG

• Originally an accident: a batch of Recioto fermented to dryness, creating a dry wine from the same dried grapes
• The nickname for this event is Recioto Scappata, meaning escaped
• The name Amarone comes from amaro, referencing the pleasant bitter finish of the wine
• Produced commercially from the 1950s, rose to international fame in the 1980s
• DOCG rules: maximum 9g/L residual sugar, minimum 14% alcohol, aged for a minimum of two years, four years for Riserva
• Received its own DOC in 1990, awarded DOCG in 2009

Valpolicella Ripasso DOC

• Made by passing already-fermented Valpolicella wine over the leftover skins from Amarone production
• The skins still contain residual sugar and yeast, triggering a second fermentation
• The result sits stylistically between Valpolicella and Amarone, earning the nickname Baby Amarone
• Less expensive to produce than Amarone and often considered good value
• DOCG rules: must be re-fermented with Amarone or Recioto pomace, minimum alcohol 12.5%, aged for a minimum of one year

Episode Highlights and Quotes

"If I say Valpolicella, it may not make the bells and whistles go off. But if I say Amarone, I bet you say, oh yes, I know Amarone."

"Amarone was a bit of a mistake. The wine that was supposed to be sweet fermented to dryness. And Amarone was born."

"Ripasso has gained the nickname Baby Amarone. It is less expensive to make, and they can make a little more of it, so therefore can charge a little less, and it ends up being a bit of a bargain."

Quick Reference: Valpolicella Appellations at a Glance Wine Style Method Status Key Rules Valpolicella DOC Light, dry red Fresh grapes DOC 1968 45-95% Corvina Valpolicella Classico DOC Light, dry red Fresh grapes DOC Historic inner zone Recioto della Valpolicella Sweet red Appassimento DOCG 2010 High residual sugar Amarone della Valpolicella Dry, rich red Appassimento DOCG 2009 Max 9g/L RS, min 14% abv, 2 years ageing Valpolicella Ripasso Medium-full dry red Ripasso over Amarone skins DOC Min 12.5% abv, 1 year ageing Resources Mentioned

• Episode 74 of the Wine Educate Podcast (original Valpolicella episode)
• WSET Summer Classics series newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter
• Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

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

Episode 118: Bordeaux - Left Bank, Right Bank & Bordeaux AOCs | WSET Study Classics

Host: Joanne Close Episode Length: 9:16 Release Date: July 2nd 2026

Join the Wine Educate Newsletter

Throughout July, we're revisiting some of the most important wine regions and concepts in the WSET curriculum. Each episode is paired with quizzes, study tips, and, where appropriate, essay practice delivered in the Wine Educate newsletter.

Subscribe here: https://mailchi.mp/6648859973ba/newsletter

Level 2 Mock Exam Bundle

Studying for WSET Level 2? Our Level 2 Mock Exam Bundle includes three complete practice exams with 150 multiple-choice questions designed to help you prepare with confidence. It's an excellent way to test your knowledge before exam day.

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

Episode Description

Bordeaux is one of the world's most influential wine regions and an essential topic for WSET Level 2 students. In this Summer Classics episode, Joanne explains the geography, climate, grape varieties, and appellation system that make Bordeaux unique.

You'll learn why Merlot dominates the Right Bank, why Cabernet Sauvignon thrives on the Left Bank, how the region's rivers shape wine styles, and which appellations you should know for your exam. Along the way, Joanne also shares the surprising impact the movie Sideways had on Merlot's reputation and explains why Bordeaux remains one of the most important wine regions to understand.

What You'll Learn in This Episode Bordeaux Geography

• Why Bordeaux has a moderate maritime climate
• The importance of the Atlantic Ocean
• The Garonne, Dordogne, and Gironde rivers
• Understanding the Left Bank, Right Bank, and Entre-deux-Mers

Bordeaux's Major Grape Varieties

• Why Merlot is Bordeaux's most planted grape
• Why Cabernet Sauvignon performs better on the Left Bank
• The influence of soil type on grape variety selection
• Merlot versus Cabernet Sauvignon in blends

Bordeaux White Wines

• Sauvignon Blanc and Sémillon
• Dry white Bordeaux
• Sweet white Bordeaux wines

Important Bordeaux Appellations

Left Bank

• Médoc
• Haut-Médoc
• Margaux
• Pauillac
• Graves
• Pessac-Léognan

Right Bank

• Pomerol
• Saint-Émilion

Regional Appellations

• Bordeaux AOC
• Bordeaux Supérieur AOC

Bordeaux Wine Law

• What "Château" legally means on a wine label
• The 1855 Cru Classé Classification
• Cru Bourgeois
• Saint-Émilion Grand Cru

Episode Highlights and Quotes

"Merlot is the most widely planted grape in Bordeaux."

"Gravel does two things. It drains water quickly, and it stores heat, helping Cabernet Sauvignon ripen."

"Who needs true crime when you've got the drama of the Bordeaux wine classifications?"

Quick Study Guide: Bordeaux

Climate

• Moderate maritime

Main Red Grapes

• Merlot
• Cabernet Sauvignon

Main White Grapes

• Sauvignon Blanc
• Sémillon

Left Bank

• Gravel soils
• Cabernet Sauvignon dominant

Right Bank

• Clay and sandy clay soils
• Merlot dominant

Major Rivers

• Garonne
• Dordogne
• Gironde

Key Appellations for WSET Level 2

• Bordeaux AOC
• Bordeaux Supérieur AOC
• Médoc
• Haut-Médoc
• Margaux
• Pauillac
• Graves
• Pessac-Léognan
• Pomerol
• Saint-Émilion

Resources Mentioned

• Bordeaux wine region
• The movie Sideways
• Château Cheval Blanc
• WSET Level 2 Mock Exam Bundle

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

Coming Up Next

Episode 119: Valpolicella, Amarone & Recioto

Next week, we'll head to northeastern Italy to explore Valpolicella, including Amarone della Valpolicella, Recioto, Ripasso, and the winemaking techniques that make these wines unique.

Connect with Wine Educate

Newsletter: https://mailchi.mp/6648859973ba/newsletter

Website: https://www.wineeducate.com

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

Never miss an episode. Subscribe on your favorite podcast platform, including Apple Podcasts, Spotify, and YouTube. If you enjoyed this episode, please leave a review and share it with a fellow wine lover or WSET student.

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 approachable and practical, helping students and wine enthusiasts build confidence one episode at a time.

Episode 118 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

Episode 117: Why You Can't Buy Spanish Wine at a French Supermarket - The Wine Wars of the Languedoc

Host: Joanne Close Episode Length: 10:50 Release Date: June 25th 2026

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Episode Description

Joanne heads into Narbonne to do a grocery run at the local Carrefour and comes back with a story. Two full aisles of wine, almost entirely French, overwhelmingly local, and not a single bottle of Rioja, Barolo, or Albariño in sight. This episode is about why that is, and the surprisingly dramatic history behind it.

The Languedoc produces around a third of all wine made in France, and local growers have fought hard to protect that. Joanne traces the story back to 1907, when hundreds of thousands of producers took to the streets of Narbonne and Béziers to protest collapsing prices and rampant fraud. What followed was more than a century of unrest, culminating in the Wine Wars of the 1970s through 1990s and right up to recent protests in 2023 and 2024 that involved stopped tanker trucks, smashed cases, dumped wine on highways, and tractors blocking motorways.

It is a genuinely fascinating piece of wine history that also happens to explain a lot about the regional pride you feel when you are here, and why the wine aisle at a French supermarket looks nothing like the one back home.

What You'll Learn in This Episode Buying Wine in the South of France

• What the wine selection actually looks like at a major French supermarket
• Why over 95% of wines available are French, with around 85% being local Languedoc and Roussillon wines
• Why Champagne is the one exception and why the Champagne aisle in a French supermarket tends to be exceptional
• Where to source non-French wines if you need them for a WSET Level 2 class in the region

The History of the Wine Wars

• The 1907 protests in the Narbonne and Béziers area, when hundreds of thousands of growers demonstrated against price collapse and wine fraud
• How fraudulent labeling, with wines from other regions being sold as Languedoc, undermined local producers
• The pattern of continued unrest through the 1970s, 1980s, and 1990s, including the targeting of imported wine shipments from Spain
• The 2023 attack near the Spanish border when growers stopped trucks, smashed cases, and poured wine onto the highway
• The 2024 tractor protests, when farmers blocked highways and dumped manure outside government offices to demand protection for local wine

Why the Languedoc Is Worth Protecting

• The Languedoc produces approximately one third of all wine made in France
• The sheer variety and quality available at all price points means there is genuinely no need to import cheaper wine from neighboring countries
• The local pride that runs through everything from the supermarket shelf to the family vineyard

Episode Highlights and Quotes

"Languedoc makes about a third of all the wines in France. There's plenty of wine to choose from at all price points, so there's no need to truck in inexpensive Spanish wine that's gonna act as a competitor and potentially put you and your cousin out of business."

"When you're mad and you're a farmer, you gotta work with what you got. Well, you've got a tractor."

"To see a whole aisle and a half full of Languedoc appellation wines makes me pretty excited. I kind of really love it."

Quick Reference: The Wine Wars Timeline Year Event 1907 Mass protests in Narbonne and Béziers over price collapse and wine fraud. Troops sent in. Lives lost. 1970s to 1990s Ongoing Wine Wars. Imported Spanish wine tankers stopped and emptied onto roads. Retailers pressured to support local producers. 2023 Growers near the Spanish border stop trucks, smash cases, and pour wine onto the highway. 2024 Tractor protests block highways. Manure dumped outside government offices. Rotten produce and grape marc left outside supermarkets. Resources Mentioned

• Carrefour supermarket, Narbonne
• Cave a Manger, Narbonne (restaurant mentioned in episode 116)
• Fête de la Musique, the French summer solstice music festival
• Languedoc, Roussillon, and surrounding appellations
• Wine and Pilates Retreat (upcoming trip)
• Spring 2027 trips: 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 117 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

Episode 116: A Day in the Life on the WSET Level 2 Trip in the South of France

Host: Joanne Close Episode Length: 9:15 Release Date: June 18th

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Level 2 Mock Exam Bundle

If you are considering joining a future WSET Level 2 trip, or are studying for your Level 2 exam right now, the Level 2 Mock Exam Bundle is a helpful way to test your knowledge before exam day. It includes practice questions modeled on the real exam format so you can study with confidence.

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

Episode Description

Still recording from her hideaway cottage at Chateau Camplazens, Joanne takes a break from wine theory this week to give listeners a real look at what it is like to join the WSET Level 2 trip in the south of France. With 13 travelers just arrived and the Languedoc Food and Wine Experience wrapped up the week before, Joanne walks through an actual day on the trip, start to finish.

From an early morning walk through the vines, to a classroom session overlooking the vineyards, to a relaxed lunch followed by siesta time during the hottest part of the day, Joanne covers the rhythm of a typical day and why it is built around the Mediterranean climate rather than against it. She also talks about group size, the kinds of conversations that come up during tastings, and where the group heads for dinner in Narbonne.

It is part travelogue, part practical preview for anyone considering joining a future trip, and a good sense of what makes studying for WSET Level 2 in the vineyards itself such a different experience than studying from a book at home.

What You'll Learn in This Episode The Daily Rhythm of the Level 2 Trip

• Why the day starts early with a walk through the vines before the heat sets in
• What topics come up during the vineyard walk, including canopy management, frost risk, and old vine Carignan
• Why the classroom session happens mid-morning, before temperatures peak
• Why lunch is kept light and casual, with cheese, charcuterie, and crudité, to allow for siesta time afterward
• Why siesta time is built into the schedule rather than treated as optional downtime

Group Size and Format

• Why Level 2 trips are kept to a maximum of 14 students
• Why this group size allows for a lively tasting discussion without feeling crowded
• How everyone tastes the same bottle together during the session

Trip Options

• The summer trip format, run over five days and based at the family vineyard
• The spring trip format, run over a slightly longer period with a hotel base in Narbonne
• How the spring format allows more free time to explore Narbonne itself
• 2027 summer trip dates to be announced in the coming weeks

Evening Plans

• Why dinner is a proper sit-down, three-course meal in an air-conditioned restaurant in Narbonne
• A visit to Cave a Manger, a wine shop turned restaurant with a wine cellar guests can browse before dinner

Episode Highlights and Quotes

"Certain concepts really hit home when you're in the situation."

"We keep our trips at 14 people for the Level 2 trip. It's enough people that there are many interesting voices in the tasting discussion, but not too many that things get crowded and people don't feel like they have a chance to speak up."

Quick Reference: WSET Level 2 Trip Formats Trip Format Length Base Best For Summer Trip 5 days Family vineyard at Chateau Camplazens A more immersive, vineyard-based experience Spring Trip 7 days Hotel in Narbonne More free time to explore Narbonne itself Resources Mentioned

• Chateau Camplazens, the family vineyard in the Languedoc
• Cave a Manger, a wine shop and restaurant in Narbonne
• Fred, the Syrah grape bunch being followed weekly in the newsletter
• Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

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