Wine Educate: Wine Lessons, Travel & WSET Study Prep

Episode 136: Australian Wine Regions for WSET Level 2 Students: Part 3 - Adelaide Hills, McLaren Vale, Eden Valley and Clare Valley

Host: Joanne Close Episode Length: 8:26 Release Date: November 3, 2026

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Level 2 Mock Exam Bundle

If you are studying the Australian regions for WSET Level 2, the Level 2 Mock Exam Bundle gives you exam-style practice questions so you can test what you know before exam day. It is a simple way to find the gaps in your knowledge of regions, grapes and wine styles, and to get comfortable with the format of the real exam.

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

Episode Description

The Australian series continues with four regions that sit around the city of Adelaide in South Australia. Joanne starts with some context on Adelaide itself and the Mount Lofty Ranges, which run just outside the city and bring the elevation that shapes so many of the wines made nearby.

From there she covers Adelaide Hills for Sauvignon Blanc and Chardonnay, McLaren Vale for old vine Grenache, and the two Riesling regions of Eden Valley and Clare Valley. Along the way you will hear where some of these names came from, including why McLaren Vale is a "vale" and not a valley, and the story of a carved tree that gave Eden Valley its name.

Each region is put into perspective by comparing its vineyard area to Chablis, and Joanne walks through the typical wine styles you need to know for WSET Level 2. This is a quick, focused episode that is well suited to Level 2 revision.

What You'll Learn in This Episode Adelaide and the Mount Lofty Ranges

• Adelaide is the capital of South Australia, on the coast at Gulf St Vincent, with a population of about 1.5 million
• The Mount Lofty Ranges run north to south around the city, about 15 kilometres from the centre, reaching around 727 metres
• Why this elevation matters for the surrounding wine regions

Adelaide Hills Sauvignon Blanc and Chardonnay

• The closest region to Adelaide, about 20 to 45 minutes by car
• Around 3,900 hectares of vineyard, roughly two-thirds the size of Chablis
• Sauvignon Blanc: high acidity, citrus through to tropical fruit, often fermented cool in inert vessels
• Chardonnay: medium to high acidity, peach, sometimes pineapple and banana, with oak maturation sometimes used for complexity

McLaren Vale Grenache

• About 40 kilometres south of Adelaide, around 7,500 hectares, roughly 1.3 times the planted area of Chablis
• Why it is called a "vale" instead of a valley
• Warm Mediterranean-type climate moderated by sea breezes
• Old vine Grenache with ripe red fruit, spice, high potential alcohol and medium tannins, sometimes blended with Shiraz and Mourvèdre

Eden Valley Riesling

• Neighbour of the Barossa Valley, sharing the Barossa wine zone
• In the foothills of the Mount Lofty Ranges, from around 200 to 630 metres
• How altitude helps Riesling keep its acidity
• The carved tree behind the Eden Valley name

Clare Valley Riesling

• About two hours from Adelaide, further north and west than Eden Valley
• Around 5,000 hectares, a little smaller than Chablis
• Named by Edward Burton Gleeson in 1840 after his ancestral home of County Clare in Ireland

The Australian Riesling Style

• Typically dry with high acidity, unlike German Riesling which can range from dry to sweet
• Lime, citrus, peach and floral notes in youth
• Petrol, honey and toast with bottle age
• Cool fermentation in inert vessels to preserve fruit character

Episode Highlights and Quotes

"Vale is the old English word meaning valley, and it just stuck."

"In my mind as a Level 2 student, I would lump Clare Valley and Eden Valley together. I call them the sister valleys."

"All these amazing wine regions are just right there."

Quick Reference: Wine Regions Around Adelaide Region Key Grape Size Notes Adelaide Hills Sauvignon Blanc, Chardonnay About 3,900 ha Elevation, 20 to 45 minutes from Adelaide McLaren Vale Grenache About 7,500 ha Warm Mediterranean climate, sea breezes Eden Valley Riesling Not given 200 to 630 m, Barossa zone Clare Valley Riesling About 5,000 ha About two hours north of Adelaide Resources Mentioned

Regions: Adelaide Hills, McLaren Vale, Eden Valley, Clare Valley, Barossa Valley, Coonawarra, Margaret River

Adelaide Fringe - the largest arts festival in the Southern Hemisphere, held in February and March

Episode 135: Barossa Valley and Coonawarra - the previous episode in the Australian series

Level 3 Prep Program - six Zoom sessions with assigned study groups and essay question workshops for students starting WSET Level 3 in 2027. Email Joanne with questions at joanne@wineeducate.com

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

Coming Up Next

Episode 137: Margaret River and Modern Australian Wine

The Australian series wraps up in Western Australia with Margaret River, and a look at why Australian researchers are at the forefront of so much interesting work in modern wine.

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

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

Episode 135: Australian Wine Regions for WSET Level 2 Students: Part 2 - Barossa Valley and Coonawarra

Host: Joanne Close Episode Length: 9 minutes 45 seconds Release Date: October 27, 2026

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Level 2 Mock Exam Bundle

If you are preparing for your WSET Level 2 exam, the Level 2 Mock Exam Bundle gives you realistic practice questions that mirror the format of the real test, so you can find your weak spots before exam day. Regions like Australia show up throughout the Level 2 book, and practising with exam-style questions is one of the best ways to push your result from merit to distinction.

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

Episode Description

Australia is the driest inhabited continent on Earth, so it is easy to picture its wine coming from somewhere hot and dusty. In this episode, Joanne explains why that picture misses the mark. The country's most celebrated wine regions sit along the coast, at higher elevations, or both, and that is what makes quality wine possible.

Joanne starts with the huge South Eastern Australia GI, home to regions like Riverland and Riverina and much of the inexpensive Shiraz and Chardonnay you see on supermarket shelves, including the famous "critter wines." She then contrasts that with Penfolds Grange, one of the world's most collectible Shiraz blends, and travels to the Barossa Valley to explore its warm climate, old vines, Shiraz, Grenache and GSM blends.

The episode finishes in Coonawarra, the Cabernet Sauvignon heartland of South Australia. You will learn how its moderate maritime climate and famous terra rossa soil over limestone create Cabernet with black currant, mint and real ageing potential, and why the region is often compared to Bordeaux.

What You'll Learn in This Episode Australia's Climate and Wine Geography

• Why Australia's best wine regions are found along the coast or at elevation
• The five states that account for the principal wine producing regions
• How Australian wine law uses Geographical Indications (GIs)

South Eastern Australia GI and Volume Wine

• Why this vast GI is behind many familiar supermarket wines
• Australia exports more than half its production, 613 million litres in 2025
• Riverland alone covers 22,000 hectares, about four times the size of Chablis
• Shiraz and Chardonnay dominate, and the story behind the critter wine labels of the 2000s

Barossa Valley Shiraz and GSM Blends

• Warm climate, dry summers, around 35 degrees latitude and 11,600 hectares under vine
• Old vines dating back to the 19th century, with Shiraz making up half of plantings
• The key Barossa Shiraz style: full body, high ripe tannins, cooked blackberry and black cherry, black pepper, vanilla and coffee from oak
• Grenache, Mataro (Mourvèdre) and the GSM blends shared with the Southern Rhône
• Semillon in both lighter and full-bodied, oak-matured styles
• Penfolds Grange as the benchmark premium Shiraz blend

Coonawarra Cabernet Sauvignon

• Location in the Limestone Coast zone, around 37.3 degrees latitude
• Moderate climate with cooling maritime influence, and the Bordeaux comparison
• Terra rossa, the iron-rich red clay loam sitting over limestone
• Why good drainage matters for Cabernet Sauvignon
• The Coonawarra Cabernet style: black currant, herbal mint, smoke and coffee from oak, with ageing potential
• Shiraz and Merlot also grown in the region

Episode Highlights and Quotes

"Australia's most celebrated wine regions are all located either along the coast or have higher elevations or benefit from both."

"Remember our Cabernet Sauvignon is very picky, and it doesn't like to get its roots wet. It likes good drainage."

"If you master an area like Australia or South Africa or Chile or Argentina, areas that are maybe not on our radar all the time, they will definitely be on the test."

A Note on Coonawarra's Terra Rossa Measurements

In this episode, Joanne describes the Coonawarra terra rossa strip as approximately 27 kilometres long and 2 kilometres wide. That figure comes from Coonawarra Vignerons, the region's own winemaker association, and it is a credible source. You can read their description at https://coonawarra.org/our-landscape/

However, the WSET Level 3 textbook gives different measurements: 15 kilometres long and 1.5 kilometres wide. If you are studying for a WSET exam, always go with the figures in your WSET textbook. Exam questions are written from the course materials, so that is the answer the examiners will be looking for.

Barossa Valley vs Coonawarra Quick Reference Barossa Valley Coonawarra Latitude Around 35 degrees Around 37.3 degrees Hectares under vine About 11,600 About 5,800 Climate Warm, dry summers Moderate, maritime influence Key grape Shiraz Cabernet Sauvignon Other grapes Grenache, Mataro, Semillon Shiraz, Merlot Key feature Old vines from the 19th century Terra rossa over limestone Typical style Full body, ripe tannins, cooked black fruit, pepper, oak Black currant, mint, smoke, coffee, ageing potential Resources Mentioned

Penfolds Grange - premium Barossa Shiraz blend

Yellow Tail - an example of South Eastern Australia volume wine

WSET Level 2 textbook

Coonawarra Vignerons, source for the terra rossa measurements: https://coonawarra.org/our-landscape/

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

Coming Up Next

Episode 136: Australian Wine Regions for WSET Level 2 Students: Part 3 - Eden Valley, Clare Valley, Adelaide Hills and McLaren Vale

Joanne continues the Australia series with the regions best known for white wines, plus McLaren Vale and its Grenache.

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

134. Australian Wine Regions for WSET Level 2 Students: Part 1 - Hunter Valley, Yarra Valley, Mornington Peninsula

Host: Joanne Close Episode Length: 10:32 Release Date: October 20, 2026

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Level 2 Mock Exam Bundle

If you are preparing for your WSET Level 2 exam, the Mock Exam Bundle lets you practise with exam-style questions that cover the regions, grapes and wine styles you need to know, including Australia. Working through timed mock exams shows you where the gaps are before exam day, so you can focus your study where it counts.

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

Episode Description

Australia doesn't get its own chapter in the WSET Level 2 book. Its regions are scattered across the grape chapters, which makes the country hard to piece together. This is the first of three episodes that put modern Australian wine in one place, starting with Hunter Valley in New South Wales and two cool-climate regions near Melbourne, Yarra Valley and Mornington Peninsula.

Joanne explains why Hunter Valley Semillon works in a warm, humid climate, and why it can taste like it was oak aged after ten years in bottle even though it never touched a barrel. She also contrasts Hunter Valley Shiraz with the fuller Barossa style.

Then she heads south toward Melbourne, where five degrees of latitude makes a big difference. She covers how elevation cools the Yarra Valley and how the sea cools the Mornington Peninsula, and why both regions are known for Pinot Noir and cool climate Chardonnay.

What You'll Learn in This Episode Hunter Valley, New South Wales

• Why the Hunter Valley is called Sydney's backyard, about two hours north of the city, with a strong wine tourism scene
• How big it is: about 2,600 hectares under vine, less than half the size of Chablis
• How it escaped phylloxera, so some old vines still grow on their original rootstocks
• James Busby's role in bringing vines from France
• The two key grapes, Semillon and Shiraz

Hunter Valley Semillon

• Why thin-skinned Semillon faces fungal disease risk in a warm, humid climate with harvest rain
• How early harvesting avoids that problem and gives light body, high acidity and 10 to 11.5% alcohol
• How it changes with age: subtle lemon and citrus when young, then toast, honey and nut after 10 or more years in bottle, with no oak
• Why it's so hard to find outside Australia, since most premium production is drunk at home

Hunter Valley Shiraz vs Barossa Shiraz

• Hunter Valley Shiraz: medium body, red and dark fruit, savoury flavours with age
• Barossa Shiraz: a fuller-bodied style

The Latitude Shift From Sydney to Melbourne

• Hunter Valley sits at about 33 degrees south, and Yarra and Mornington Peninsula at about 38 degrees
• Five degrees is about 345 miles, roughly the distance from Naples to Verona

Yarra Valley, Victoria

• About an hour east of Melbourne, with around 2,800 hectares planted
• Elevation up to about 400 metres as the main cooling influence
• Its history: commercial wine production stopped by 1921, most vineyards were pasture by 1937, and the region revived with post-war European migration
• Key grapes: Pinot Noir and cool climate Chardonnay

Mornington Peninsula, Victoria

• About an hour and a half south of Melbourne, just under 1,000 hectares, about one-sixth the size of Chablis
• No vineyard more than 7 kilometres from the sea, with maritime breezes moderating summer temperatures
• How the modern industry took off in the 1970s with Melbourne's demand for premium dry table wines
• Key grapes: Pinot Noir, Chardonnay and Pinot Gris

Episode Highlights and Quotes

"But then something magical happens in the bottle."

"This is Sydney's backyard."

"Drink all the good stuff. That's fine."

Quick Reference: Hunter Valley, Yarra Valley and Mornington Peninsula Hunter Valley Yarra Valley Mornington Peninsula Nearest city Sydney, about 2 hours north Melbourne, about 1 hour east Melbourne, about 1.5 hours south Latitude About 33 degrees About 38 degrees About 38 degrees Size About 2,600 ha About 2,800 ha Just under 1,000 ha Climate Warm and humid, harvest rain Cool, from elevation (up to about 400 m) Cool, maritime Key grapes Semillon, Shiraz Pinot Noir, Chardonnay Pinot Noir, Chardonnay, Pinot Gris

Size benchmark: Chablis has a little under 6,000 hectares planted.

Resources Mentioned

WSET Level 2 Award in Wines textbook

Wine Educate Podcast episodes on Australian wine history

Hunter Valley Semillon

Level 2 Mock Exam Bundle - exam-style practice for WSET Level 2 students: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

Wine Educate newsletter (this week's quiz answer: Alsace, the French region with a legally regulated use of Vieilles Vignes): https://mailchi.mp/6648859973ba/newsletter

Coming Up Next

135. Australian Wine Regions for WSET Level 2 Students: Part 2 - Barossa Valley, Clare and Eden Valleys, Adelaide Hills, Coonawarra

The Australia series continues in South Australia, where Joanne covers Barossa Shiraz and the regions around it.

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

Episode 133: Syrah/Shiraz Grape Guide - Same Grape, Different Names: Styles, Regions and Winemaking for WSET Level 2

Host: Joanne Close Episode Length: 10:33 Release Date: October 13, 2026

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Level 2 Mock Exam Bundle

Syrah and Shiraz show up all over the WSET Level 2 exam, from Barossa Valley and Hunter Valley to the Northern Rhône and the blends of Southern France. 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

Related Episodes

This episode touches on the Rhône, the Languedoc and the earlier Australian history episodes. If you want to go deeper, these pair well with it:

• Episode 78 - The Languedoc
• Episode 81 - The Rhône Wine Laws
• Episode 82 - The Northern Rhône, Part 1: Côte-Rôtie, Condrieu & Château Grillet
• Episode 83 - The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas
• Episode 84 - The Southern Rhône
• Episode 85 - Exploring Five Key Southern Rhône Crus: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, and Tavel
• Episode 131 - Australian Wine History: The Convicts Who Planted Australia's First Vines and the Wine Nerd Who Laid the Foundations
• Episode 132 - Australian Wine History - Why a "New World" Country Has Some of the World's Oldest Vines

Episode Description

The Australian wine series has reached the grape at its center. This episode is a full grape guide to Syrah/Shiraz, and it starts with a question students ask all the time: why does Australia call it Shiraz when most of the world calls it Syrah? Joanne explains the old theory that the grape came from the city of Shiraz in Persia, how that theory was circulating when James Busby collected his vines in 1831, and why Shiraz became the name that stuck in Australia. She then covers what DNA testing in 1998 revealed about where Syrah actually comes from.

From there, Joanne covers the WSET Level 2 essentials: grape characteristics, how moderate and warm climates change the style in the glass, and what oak and bottle age add. She covers the three Australian regions you need to know for Level 2 (Barossa Valley, Hunter Valley and South Eastern Australia) and then heads back to France for the Northern Rhône, the Languedoc's shift from bulk wine to quality, and the role Syrah plays in Southern French blends, including at her family's vineyard, Château Camplazens.

What You'll Learn in This Episode Why Australia Calls It Shiraz

• The theory that Syrah originated in the city of Shiraz in Persia, modern-day Iran
• James Busby's 1831 vine-collecting expedition and Syrah's arrival in Australia in 1832
• The early names and spellings, including Hermitage, a nod to the Northern Rhône vines Busby collected
• Why Shiraz became Australia's preferred name

What DNA Revealed

• Parentage established in 1998 through DNA fingerprinting
• Syrah's parents: Mondeuse Blanche, a white grape, and Dureza, a black grape
• Syrah is French, originating in southeastern France, not Persia

Grape Characteristics (WSET Level 2)

• Small berries with thick skins, producing deeply colored wines
• Medium to high tannins and acidity
• Blackberry, black cherry and distinctive black pepper

Climate and Style

• Syrah prefers warm to moderate climates and does not do well in cool climates
• Moderate climates (Northern Rhône, cooler sites in Victoria): medium body, fresh black fruit, more pronounced pepper
• Warm climates (Barossa Valley, Languedoc, Napa Valley): full body, cooked or stewed black fruit, licorice, higher alcohol, riper tannins

Winemaking and Maturation

• Oak aging is common and helps soften tannins
• Oak adds smoke, spice, vanilla and coffee
• With bottle age: dried fruit, leather, meat and earth

Australia's Key Shiraz Regions

• Barossa Valley, South Australia: warm climate, historic old vines, full-bodied wines with high alcohol and ripe tannins
• Hunter Valley, New South Wales: warm, but moderated by cloud cover and sea breezes, giving medium-bodied wines that develop earth and meat with age
• South Eastern Australia GI: the warm inland regions of Riverland, Riverina and Murray Darling, home to large-volume, inexpensive Shiraz
• Shiraz is Australia's most widely planted grape and made up 23% of the national crush in 2025

Syrah in France

• Northern Rhône: 100% Syrah, with Viognier co-fermentation permitted in Côte-Rôtie
• Côte-Rôtie's steep slopes and why everything there is done by hand
• Hermitage, a single hillside making concentrated wines, and Crozes-Hermitage, the surrounding land making a generally lighter style
• How the Languedoc moved from high-yield Carignan, Aramon and Cinsault to quality plantings including Syrah in the 1980s and 90s
• Syrah as a blending partner for Grenache, adding body, structure and color
• Minervois AOC blends and varietal Syrah under the IGP

Beyond France and Australia

• Syrah and Petite Sirah are not the same grape
• Australia's sparkling Shiraz

Episode Highlights and Quotes

"Shiraz was the name that gained popularity, and so that is why the grape is called Shiraz today."

"So Syrah does not have its origins in Persia. It is French."

"You can see just how steep these slopes are. You have to do all this work by hand. There's no way you're getting a tractor up and down those slopes."

Syrah/Shiraz Quick Reference

Grape: Black grape, small berries, thick skins, deep color

Structure: Medium to high tannins, medium to high acidity

Primary flavors: Blackberry, black cherry, black pepper

Parents: Mondeuse Blanche (white) x Dureza (black), confirmed by DNA in 1998

Moderate climate style: Medium body, fresh black fruit, pepper (Northern Rhône, cooler sites in Victoria)

Warm climate style: Full body, cooked black fruit, licorice, higher alcohol, riper tannins (Barossa Valley, Languedoc, Napa Valley)

Oak: Smoke, spice, vanilla, coffee

Bottle age: Dried fruit, leather, meat, earth

Australian regions for Level 2: Barossa Valley, Hunter Valley, South Eastern Australia GI

French regions for Level 2: Côte-Rôtie, Hermitage, Crozes-Hermitage, Southern Rhône blends, Minervois AOC, Pays d'Oc IGP

Resources Mentioned

• James Busby and his 1831 European vine-collecting expedition
• Château Camplazens, Joanne's family vineyard in the Languedoc, where Syrah is the most widely planted grape: https://www.camplazens.com/
• Level 1 and Level 2 quizzes, Level 3 essay questions and wine tips are available on a weekly basis through the Wine Educate newsletter. Make sure you're subscribed so you don't miss a quiz: https://mailchi.mp/6648859973ba/newsletter
• WSET Level 3 Prep, including an upcoming Shiraz module for Level 3 students: https://joanne-close.mykajabi.com/level-3-prep-landing-page-1
• Previous Wine Educate episodes on the Rhône, the Languedoc and Australian wine history (see Related Episodes above)
• 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

Joanne wraps up the Australian series with a look at modern Australia and what the Australian wine industry looks like 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 133 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

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 joanne@wineeducate.com, 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 joanne@wineeducate.com, 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: joanne@wineeducate.com

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 joanne@wineeducate.com 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

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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

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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 joanne@wineeducate.com 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

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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

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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

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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

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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 joanne@wineeducate.com 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

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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.

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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