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

    121. How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics
    2026/07/23
    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 tankBottle fermentation method: second fermentation occurs in a sealed bottleThe 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 upYeast and sugar are added to trigger the second fermentation, then the bottle is sealed with a crown capCO2 produced during fermentation is trapped in the bottle, creating the bubblesFlavour 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 breadJoanne describes these as pastry shop aromas including lemon tart and apricot danishThe longer the wine rests on the lees, the more of these flavours developMinimum lees aging requirements vary by region: Champagne requires a minimum of 12 months, Crémant a minimum of 9 monthsIn practice, producers often far exceed these minimums Riddling: The process of gradually tilting and rotating the bottle to move the lees down into the neckTraditionally done by hand by cellar workers, one small movement at a time over weeksNow mostly done by a machine called the Gyropallette, which can riddle bottles in a matter of daysHand riddling still occurs but is in the minority Disgorgement: The neck of the bottle is dipped into a freezing solution, causing the lees to freezeWhen the crown cap is removed, the frozen plug of lees is expelled from the bottleThe 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 disgorgementThe winemaker uses the dosage to determine the sweetness level of the final wineBrut: dry; Demi-Sec: noticeably sweetThe 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 StepWhat Happens Base wine Low alcohol still wine, often a ...
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    12 分
  • 120. Côte Rôtie, Condrieu & Château Grillet - Northern Rhône Part 1 | WSET Study Classics

    120. Côte Rôtie, Condrieu & Château Grillet - Northern Rhône Part 1 | WSET Study Classics
    2026/07/16
    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 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 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 southSteep terraced vineyards on the banks of the Rhône River, originally carved out by the RomansClimate: moderate continental, making this the northernmost area where Syrah can ripen reliablyVines in the Northern Rhône predate those of the Southern Rhône Key Grape Varieties Syrah: The only permitted red grape in the Northern RhôneRequires south and southeast facing slopes to ripen in this moderate continental climateAided by reflected heat and light from the Rhône RiverStyle: deeply colored, medium to high tannins, black fruit, pepper, and sometimes floral notes Viognier: The signature white grape of the Northern RhôneFull bodied, perfumed wines with aromas of blossom, apricot, and stone fruitNaturally 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 receiveEstablished as an appellation in 1940, now approximately 330 hectares under vineLong history of viticulture dating to Roman times, but severely declined after phylloxeraThe region was in danger of going extinct as growers turned to easier crops such as apricotsGuigal is credited with reviving the region's reputation and putting it back on the mapRed wines only, made from SyrahUp to 20% Viognier is permitted in the blend, though in practice producers typically use around 5% or lessViognier is co-fermented with the Syrah rather than blended after fermentationViognier acts as a color stabilizer for Syrah and contributes aromatic complexity Condrieu Dedicated entirely to Viognier, producing white wines onlyBelieved to be the birthplace of the Viognier grapeHistorically made in a sweeter style in the 17th and 18th centuries; today approximately 95% of production is dryLike Côte Rôtie, the region nearly disappeared in the 1960s and 1970s, falling to just 10 hectares plantedNow 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 producerOnly 3.5 hectares in sizeOwned by the same family for many generations before being purchased in 2011 by the owner of Château LatourWhite wines only, made from ViognierThe 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 AppellationWine StyleGrape(s)SizeKey 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 ...
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    9 分
  • 119. The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics

    119. The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics
    2026/07/09
    Episode 119: The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics Host: Joanne Close Episode Length: 12:58 Release Date: July 9th, 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 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 VeronaValpolicella Classico starts at around 400 meters elevation, coming down from the foothills of the Lessini MountainsThe 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 stylesSupporting varieties: Corvinone, Rondinella, and MolinaraValpolicella 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 1968Valpolicella Classico DOC: wines from the historic, higher quality inner zone Wines made using the appassimento method (grapes partially dried after harvest): Recioto della Valpolicella DOCGAmarone della Valpolicella DOCGValpolicella Ripasso DOC The Appassimento Method Appassimento refers to the method of partially drying healthy grapes after harvestNo botrytis involved: this is not like SauternesTraditionally grapes are laid on straw mats in covered outdoor shelters with open sides to allow air circulationLarger commercial producers use warehouses with industrial fans and dehumidifiersGrapes dry for approximately two to four months until at least December 1stMoisture is lost and sugar, acidity, and flavour are concentratedThe appassimento method has been used in this region since Roman timesImportant 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 AmaroneMade using the appassimento method with high residual sugar retainedReceived 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 grapesThe nickname for this event is Recioto Scappata, meaning escapedThe name Amarone comes from amaro, referencing the pleasant bitter finish of the wineProduced commercially from the 1950s, rose to international fame in the 1980sDOCG rules: maximum 9g/L residual sugar, minimum 14% alcohol, aged for a minimum of two years, four years for RiservaReceived 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 productionThe skins still contain residual sugar and yeast, triggering a second fermentationThe result sits stylistically between Valpolicella and Amarone, earning the nickname Baby AmaroneLess expensive to produce than Amarone and often considered good valueDOCG 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 ...
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    13 分
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