『Wine Educate: Wine Lessons, Travel & WSET Study Prep』のカバーアート

Wine Educate: Wine Lessons, Travel & WSET Study Prep

Wine Educate: Wine Lessons, Travel & WSET Study Prep

著者： Joanne Close
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Welcome to the Wine Educate Podcast, your ultimate guide to mastering wine through the lens of WSET wine courses and certifications. Whether you're a beginner exploring WSET Level 1 or preparing for the rigorous WSET Level 3 exam, this podcast is packed with insights tailored for every stage of your wine education journey. Learn wine tasting techniques using the Systematic Approach to Tasting (SAT), discover expert strategies for excelling in WSET essay practice, and dive into topics like food and wine pairing and career pathways in the wine industry. With episodes on professional wine education, tips for online wine classes, and behind-the-scenes stories from WSET exam preparation, we'll help you turn your passion for wine into expertise. Whether you're pursuing wine certification for personal growth or advancing your career as a sommelier or educator, the Wine Educate Podcast is here to guide you—one glass at a time. Subscribe now to gain the confidence to ace your WSET courses and elevate your appreciation of wine! This podcast is for you if you are asking questions such as: How do I study for WSET classes? How do I pass WSET Level 3? How do I pass WSET Theory? How do I pass WSET Tasting? How can I take WSET Level 1 course online? Where can I take WSET Level 1 course online? Where can I take WSET Level 2 course online? Where can I take WSET Level 3 course online? What are the WSET Level 2 study materials? How can I prepare for the WSET Level 3 exam? What wine certification programs are available? What are the best wine education podcasts? Where are wine tasting courses near me? How can I take an online wine education class? What are Wine and Spirit Education Trust certifications? How can I become a certified sommelier? What is a wine appreciation course? What wine education is for beginners? What are advanced wine studies? Can I study wine abroad? Can I study WSET in France? Can I study WSET in Europe? What are the top wine regions to visit? How can I find wine tasting tours? What are some WSET exam tips? What are some wine industry certifications? What are professional wine qualifications? What are some wine courses for enthusiasts? What is the WSET diploma program? What are the benefits of obtaining a WSET Level 1 certification? How can I prepare for the WSET Level 2 exam? What topics are covered in the WSET Level 3 course? Are there online courses available for WSET certifications? What is the difference between WSET and sommelier certifications? How long does it take to complete WSET Level 1? What are the costs associated with WSET Level 2 courses? Can I take WSET exams online? What career opportunities are available with a WSET Level 3 certification? How do I find WSET-approved course providers near me? What study materials are recommended for WSET Level 2? Are there practice exams available for WSET Level 3? What is the pass rate for WSET Level 2 exams? How does WSET certification benefit wine professionals? What are the prerequisites for enrolling in WSET Level 3? Can I retake the WSET exam if I don't pass on the first attempt? What is the format of the WSET Level 1 exam? Are there scholarships available for WSET courses? How does WSET certification compare to other wine education programs? What are the best resources for WSET Level 3 exam preparation? How many wines do you taste in WSET Level 2? Is WSET Level 3 difficult? What jobs can I get with a WSET certification? What is the difference between WSET and CMS (Court of Master Sommeliers)? How can I memorize wine regions for the WSET exam? Do I need WSET Level 1 before taking Level 2? What's the difference between WSET Level 2 and Level 3? How does blind tasting work in WSET exams? Is WSET certification worth it? What are the hardest parts of the WSET Level 3 exam? Can you skip WSET Level 1 and go straight to Level 2? What are the key sparkling wine styles covered in WSET Level 3? How do I apply the BLIC (Balance, Length, Intensity, Complexity) method? What are the key wine regions I need to know for WSET Level 3? How does soil type affect wine for WSET exams? What are the essential fortified wines to know for WSET Level 3? How do I prepare for the WSET Level 3 short-answer questions? What is BLIC in wine tasting, and how is it used in WSET? What's the best way to practice multiple-choice questions for WSET? What's the best way to take notes during a WSET wine tasting? What wines should I blind taste for WSET Level 3? How do I taste wine like a professional? What's the difference between young and mature wines? How do I recognize wine faults like cork taint or oxidation? Why do some wines taste buttery? What's the best way to aerate a wine before drinking? How do I know if a wine is corked? How do tannins in wine interact with food? What wines pair best with soft cheeses? How does sweetness in wine affect food pairings? How do I pair wine with vegetarian dishes? What's the best way to store wine at home? What is the ideal serving ...2024 アート クッキング 食品・ワイン
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  • 128. Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape

    128. Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape
    2026/09/08
    Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape Host: Joanne Close Episode Length: 8:55 Release Date: September 8 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle If you are studying for your WSET Level 2 exam, Sangiovese is exactly the kind of grape that shows up on the test, and the Level 2 Mock Exam Bundle is built to help you practice recognizing details like this before exam day. It includes practice questions modeled after the real exam format, along with answer explanations so you understand not just what the right answer is, but why. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Related Episodes If you want to go deeper into Tuscany, two earlier episodes pair well with this one. Episode 76 covers Chianti and Chianti Classico in detail, and Episode 77 covers the Super Tuscans. Both are available wherever you listen: Apple Podcasts: Episode 76 - Chianti vs. Chianti Classico: History, Laws, and Key Differences: https://podcasts.apple.com/us/podcast/76-chianti-vs-chianti-classico-history-laws-and-key/id1781687341?i=1000727079473 Apple Podcasts: Episode 77 - Super Tuscans 101: Tuscany's Bordeaux Blends: https://podcasts.apple.com/us/podcast/77-super-tuscans-101-tuscanys-bordeaux-blends-and/id1781687341?i=1000727407164 Episode Description Joanne dedicates this episode to Sangiovese, Italy's most widely planted wine grape. She starts with the WSET foundation basics: Sangiovese is a black grape most closely associated with Tuscany, producing dry red wines with high acidity, high tannin, and flavors of red cherry, red plum, and dried herbs. She explains why the grape's thin skins and late ripening make it particular about where it grows, and how it is often matured in oak to soften those tannins while developing savory notes like leather, meat, and game with bottle age. From there, Joanne moves into what makes Sangiovese such a fascinating grape to study: its sheer diversity. She walks through how the same grape shows up under completely different names depending on where in Italy it's grown, using Brunello di Montalcino and Prugnolo Gentile in Montepulciano as examples. To explain how this happened, she breaks down the difference between crossings, hybrids, and clones, and why clonal selection over generations is the reason Sangiovese developed so many regional identities that were once mistaken for entirely separate grapes. She closes with a look at where Sangiovese is heading, including the renewed focus in parts of Tuscany on showcasing indigenous Italian varieties, using Chianti Classico Gran Selezione as an example of that shift in style and philosophy. What You'll Learn in This Episode Sangiovese Fundamentals Grape characteristics: high acidity, high tannin, red cherry and red plum fruit, dried herb notesLate ripening and thin skins, and what that means for growing conditionsAging 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 OIVTuscan appellations where it plays a starring role, including Brunello di Montalcino and Chianti/Chianti ClassicoOther 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 SauvignonHybrids: grapes from two different vine species combined, such as Vitis vinifera crossed with Vitis labruscaClones: vegetative propagation of the same grape variety, which can lead to spontaneous mutations and different attributes over generations Sangiovese's Many Names Brunello in MontalcinoPrugnolo Gentile in MontepulcianoMorellino in MorellinoHow DNA fingerprinting confirmed these were all the same grape Sangiovese Beyond Italy Plantings in Argentina, particularly Mendoza, as well as California and AustraliaWhy its identity remains primarily Italian The Future of Sangiovese Renewed interest in better plant material, site selection, and understanding of the grapeChianti 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: ...
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    9 分
  • 127. Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making

    127. Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making
    2026/09/03
    Episode 127: Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making Host: Joanne Close Episode Length: 11:50 Release Date: September 3, 2026 Free Level 3 Prep Lesson Get a free preview lesson from the Level 3 prep membership, including the video recording, twenty multiple choice questions, learning checks, and answer sheets. Option 1: Copy and paste this URL into your browser: https://joanne-close.mykajabi.com/level-3-prep-preview-course-sign-up-page Option 2: Go to WineEducate.com, click Study Tools, then select Level 3 Wine. Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description This week Joanne wraps up the trio of red Piedmont grapes with Dolcetto, the earlier ripening cousin to Nebbiolo and Barbera. Dolcetto barely gets a mention in the WSET Level 2 curriculum, but it opens the door to a meaty Level 3 lesson on grape ripening and vinification technique, which is exactly what Joanne digs into here. She explains why Dolcetto's early ripening makes it such a useful piece of the Piedmont puzzle, from vineyard site selection to harvest logistics to cash flow for producers. Along the way she covers where Dolcetto is grown, what it tastes like, how winemakers manage its medium acidity and medium to high tannin, and why it is made for early drinking rather than long cellaring. Joanne also shares an update on her Level 3 prep membership, including a newly released Chardonnay module, and a scheduling change for the podcast and newsletter going forward. What You'll Learn in This Episode Where Dolcetto Comes From Primarily grown in Piedmont, northwestern Italy, in the provinces of Cuneo, Alessandria, and Asti Earliest documented reference dates back to 1595 Lost ground to Barbera after phylloxera as growers replanted Also found as Ormeasco in Liguria, with small plantings in California, Washington, Oregon, Australia, and New Zealand Why Ripening Order Matters Nebbiolo ripens latest and needs the warmest, best exposed south-facing sites Barbera ripens just ahead of Nebbiolo Dolcetto ripens earliest, up to four weeks before Nebbiolo This flexibility means Dolcetto is often planted on cooler, less favorably exposed sites, not because it likes poor conditions, but because it can still ripen successfully there Vineyard and Winery Logistics Earlier ripening spreads out the harvest workload for picking crews and equipment Dolcetto can be vinified and moved through the winery before later ripening grapes arrive Faster turnaround means less capital tied up in barrels and tanks compared to long-matured Nebbiolo wines like Barolo and Barbaresco Earlier release dates support quicker revenue for producers Tasting Profile Deep, often purple color from high anthocyanin content in the skins Medium acidity, lower relative to Nebbiolo and Barbera but not technically low Medium to high tannin Aromas and flavors of black plum, red cherry, and dried herbs, with additional notes of licorice, almond, and fragrant dark fruit mentioned beyond the WSET text Winemaking Techniques Because Dolcetto pairs medium acidity with medium to high tannin, producers manage extraction carefully Techniques include shorter maceration, gentler extraction, fewer punch downs or pump overs, and earlier pressing The goal is a fresh, fruity, immediately drinkable style rather than one built for extended cellar aging Key Appellations Dolcetto d'Alba, the most widely encountered and often the source of the finest examples Dogliani DOCG, where Dolcetto is treated as a more serious wine rather than an inexpensive early drinker A Note on Ageability Better examples can age five to six years in bottle, but most Dolcetto is not meant for long aging Joanne makes the point that ageability and enjoyability are not the same thing Episode Highlights and Quotes "Dolcetto is not the star of Piedmont, but it creates an opportunity for me to give a really interesting level three lesson in grape ripening and wine making." "This does not mean that Dolcetto inherently likes bad vineyard sites. It means its earlier ripening gives growers more flexibility in matching grape variety to site." "Ageability isn't synonymous with enjoyability. You don't necessarily need another bottle that needs ten years in your cellar. Sometimes you just want to drink a bottle with your dinner on a Wednesday night, and perhaps that is Dolcetto." Piedmont Red Grapes at a Glance Nebbiolo: late ripening, high acidity, high tannin, planted on the best sites, long-lived wines requiring substantial maturation Barbera: high acidity, low to medium tannin, generally approachable young, sometimes oak aged Dolcetto: early ripening, medium acidity, medium to high tannin, deep in color, fresh and fruit-forward, made for early drinking Resources Mentioned Level 3 Prep Membership, including a free lesson, video recording, ...
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    12 分
  • 126. Barbera Grape Guide: Tasting Notes, Barbera d'Asti vs d'Alba

    126. Barbera Grape Guide: Tasting Notes, Barbera d'Asti vs d'Alba
    2026/08/27
    Host: Joanne Close Episode Length: 10:38 Release Date: August 27th 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Last week's episode covered Nebbiolo, so this week Joanne turns to the grape that shares its home turf but rarely shares its spotlight: Barbera. Grown in many of the same Piedmont vineyards as Nebbiolo, Barbera has long been treated as the everyday, easy drinking counterpart to Nebbiolo's aristocratic Barolo and Barbaresco. Joanne digs into why that reputation formed, from Barbera's high yields to a 1986 methanol scandal that tarnished Italian wine more broadly, and explains how a small group of producers changed the conversation around what this grape can do. Joanne walks through Barbera's uncertain origins in Piedmont, its defining style of high acidity, low to medium tannin, and bright red fruit, and the two main expressions you will encounter: a fresh, unoaked style and a more structured, barrel aged style pioneered by Giacomo Bologna in the 1980s. She also breaks down the sometimes confusing distinction between Barbera d'Asti and Barbera d'Alba, and where each fits in the region's quality hierarchy. You'll also hear about Barbera's life beyond Piedmont, including its historical importance in California through Italian immigration, and why this grape's high acidity lets it travel and thrive in warmer climates in a way that Nebbiolo simply cannot. What You'll Learn in This Episode Barbera's Origins and Reputation Uncertain parentage despite DNA fingerprinting studiesFirst clear written reference to Barbera in 1512Early historical reference in Nizza Monferrato in 1609Why high yields shaped Barbera's reputation as an everyday wineThe comparison to Carignan in the South of FranceThe 1986 methanol scandal and its impact on Barbera's image Barbera's Style Late ripeningMedium to deep colorHigh acidity, low to medium tanninRed cherry, red plum, and sometimes black pepper notesWhy Barbera pairs so well with rich Piedmont food Two Styles of Barbera Youthful, unoaked, fresh, and fruityBarrel aged, more concentrated, with spice and structureGiacomo Bologna's influence after time spent in California and BurgundyBricco dell'Uccellone, first released in 1982 Barbera d'Asti vs Barbera d'Alba Why Barbera d'Asti DOCG is considered higher qualityWhy the best sites in Alba go to Nebbiolo instead of BarberaRoughly 5,000 hectares planted in Barbera d'Asti Beyond Asti and Alba Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCGNizza DOCG and its long history dating to 1609Barbera in Lombardia's Oltrepò Pavese, including sparkling stylesSmaller plantings in Emilia-Romagna Barbera Around the World Historical significance in California through Italian immigrationOlder vines in the Sierra foothillsPlantings in Argentina, Australia, and elsewhereWhy 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 ...
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    11 分
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