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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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概要

 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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  • 98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region

    98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region
    2026/02/12
    Episode 98: Prosecco - Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region Host: Joanne Close Episode Length: [Insert Duration] Release Date: [Insert Date] Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Recording from the chaos of Mardi Gras in New Orleans (sirens, bands, and floats included), Joanne breaks down why Prosecco deserved its own episode. This Italian sparkling wine produces nearly 500 million bottles annually - dwarfing both Champagne and Cava - and uses the tank method to create those fresh, fruity bubbles you know and love. You'll discover why the grape was renamed from Prosecco to Glera in 2009, how to navigate the confusing sweetness levels where "dry" is actually sweeter than "extra dry", and what makes Conegliano Valdobbiadene so special (besides being impossible to pronounce). Joanne also introduces Col Fondo, the funky natural wine style with sediment at the bottom that Italians apparently use to make risotto. What You'll Learn in This Episode Prosecco Production & Tank Method Basics Why Prosecco dominates sparkling wine production with 486 million bottles annuallyThe tank method (Charmat method) explained: how it differs from traditional method ChampagneTank method process: second fermentation in pressurized tanks, not bottlesWhy the tank method is faster, cheaper, and preserves fresh fruit flavorsTank method benefits: no lees aging means vibrant green apple, pear, and melon flavorsWho really invented the tank method: Italian Federico Martinotti vs. Frenchman Eugène Charmat Understanding Prosecco's Geography & Quality Levels The 2009 DOC creation and strategic grape renaming from Prosecco to GleraProsecco DOC covers 34,000 hectares with high yields: 18 tons per hectare vs. Champagne's 10-11Conegliano Valdobbiadene DOCG: the premium zone so hard to pronounce it's a sobriety testRive designations: 43 named crus on steep limestone slopes (50-500m elevation)Superiore di Asti and other top vineyard areas within the DOCG Prosecco Grapes & Styles Glera: the primary Prosecco grape (formerly called Prosecco)Permitted additions: up to 15% Chardonnay, Pinot Bianco, or Pinot Grigio for body and alcoholRosé Prosecco (legal since 2020) with up to 15% Pinot NoirCol Fondo "sui lieviti" style: pétillant naturel method with sediment in bottle The Confusing Prosecco Sweetness Levels Brut: the driest Prosecco styleExtra Dry: 12-17 g/L residual sugar (the most common style - not actually dry!)Dry: 17-32 g/L residual sugar (confusingly sweeter than "Extra Dry")Why Prosecco sweetness levels can range from dry to medium-sweet Prosecco Tasting Profile & Best Practices Tank method flavor profile: medium acidity, green apple, pear, melonWhat you won't find: no bread, toast, or pastry flavors (no lees aging)Why Prosecco is made for immediate enjoyment, not agingGlobal Prosecco consumption: UK and US lead, followed by Germany and France Episode Highlights & Quotes "The name of this wine region may take the cake, win the prize for the most difficult to pronounce wine region in all of wine history... Cat, who owns the lovely Berg Wines, says that if she knows she can't pronounce this, it's time to get someone else to drive her home. So let's try it: Conegliano Valdobbiadene." "As we get sweeter, the terms don't sound like it. Starting with brut, then we have extra dry, which is actually sweeter than brut... then even sweeter on that scale, we have dry - see, it doesn't make any sense." "I read somewhere that they use the fondo to make risotto and I love that. I'm gonna just go with that." Prosecco Quick Reference Guide Tank Method vs. Traditional Method Tank method: second fermentation in pressurized tanksTraditional method: second fermentation in individual bottlesTank method result: fresh, fruity, aromatic sparkling winesTraditional method result: complex, yeasty, bread-like flavors from lees aging Prosecco Production Stats 486 million bottles annually (2019 figures)34,000 hectares in DOC80% exported worldwideYields: 18 tons/hectare (vs. Champagne's 10-11) Prosecco Quality Hierarchy DOC Prosecco (largest area, tank method)Conegliano Valdobbiadene DOCG (premium hills, 50-500m elevation)Superiore di Asti/Rive designations (top vineyard sites, steep slopes) Prosecco Sweetness Scale (driest to sweetest) Brut (driest)Extra Dry (12-17 g/L) - most commonDry (17-32 g/L) - actually sweeter! Resources Mentioned Conegliano Valdobbiadene DOCGBerg Wines (New Orleans wine shop)Col Fondo sui lieviti style (pétillant naturel)Glera grape (formerly Prosecco grape) Coming Up Next Week Episode 99: Other Important Sparkling Wines Joanne wraps up the sparkling wine series with Sekt, Asti, and ...
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    11 分
  • 97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine

    97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine
    2026/02/05
    Episode 97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine Resources & Links Sign up for the Wine Educate newsletter to receive weekly quizzes, study tips, and Level 3 essay questions: https://mailchi.mp/6648859973ba/newsletter Episode Overview We are continuing our sparkling wine series, and this week the focus is on Cava, Spain's traditional method sparkling wine. In this episode, I walk through the history of Cava, its unusual geography, how it is made, and the quality-driven movements that have emerged in response to its mass-market image. This episode is especially helpful for WSET Level 2 and Level 3 students, as well as anyone looking to better understand the differences between Champagne, Cava, and other traditional method sparkling wines. A Brief History of Cava The first traditional method sparkling wine in Catalonia was made in 1872 by José Raventós after a visit to Champagne. Inspired by what he saw in France, he brought the technique back to Spain and began producing sparkling wine in the Penedès area. The growth of sparkling wine production accelerated after the arrival of phylloxera in the late 1800s. As red wine vineyards were replanted, producers shifted their focus toward grape varieties better suited to sparkling wine. The term Cava was officially adopted in 1970, replacing the use of the word "Champaña," and the Cava DO was formally recognized in 1986 following Spain's entry into the European Union. The word Cava comes from Catalan and means "cellar." The Geography of Cava Cava is unique among European appellations because it is non-contiguous. Unlike most DOs, Cava production is not limited to a single, clearly defined geographic area. That said, around 95 percent of all Cava is produced in Catalonia, centered on the town of Sant Sadurní d'Anoia. Other permitted areas include Navarra, Rioja, Valencia, the Basque Country, Aragon, and Extremadura. For students, this non-contiguous geography can feel confusing, which is why maps and visual references are especially helpful when studying Cava. How Cava Is Made Cava must be produced using the traditional method, meaning it undergoes a second fermentation in the bottle. Key production requirements include: A minimum of nine months of lees ageing before disgorgement Slightly higher permitted yields than Champagne Alcohol levels typically between 10.8 and 14.8 percent Most riddling today is carried out using gyropallets, a technology developed in Spain that allows producers to handle large volumes efficiently. Traditional Grape Varieties Cava relies on three historic white grape varieties with deep roots in the region: Macabeo (also known as Viura) Xarel·lo Parellada These varieties are genetically related and well suited to the climate and soils of Catalonia. For rosé Cava, permitted varieties include Garnacha and Monastrell. International varieties were added later, with Chardonnay approved in 1986 and Pinot Noir in 1998. Their inclusion remains controversial, as some producers feel these grapes dilute Cava's regional identity. Style and Tasting Profile Most Cava is non-vintage and designed to be enjoyed on release. Compared to Champagne, Cava generally shows: Moderate rather than high acidity Dry styles with approachable balance Yeast character from lees ageing, though often different in expression than Champagne One interesting tasting note discussed in this episode is how autolytic character can differ depending on grape variety, sometimes showing more earthy or savory tones compared to the bread and toast notes often associated with Champagne. Production Scale and Industry Structure Cava production is highly concentrated. While there are over 200 producers, the majority of production is dominated by a small number of large companies. The "Big Three" producers, Freixenet, Codorníu, and García Carrión, are estimated to account for roughly 80 percent of total Cava production. This concentration has shaped both the image and regulations of the appellation. The Quality Revolution: Clàssic Penedès and Corpinnat In response to concerns about quality and regional identity, several producers broke away from the Cava DO. Clàssic Penedès Launched in 2014, Clàssic Penedès became the world's first sparkling wine appellation requiring 100 percent certified organic grapes. Key features include: All grapes sourced from DO Penedès Minimum 15 months lees ageing Disgorgement date required on the label Traditional and ancestral methods permitted Corpinnat Founded in 2017, Corpinnat means "heart of Penedès." It is a private quality designation focused on terroir and estate production. Requirements include: 100 percent organic or biodynamic grapes Hand harvesting only Minimum 18 months lees ageing, often much longer At least 90 percent indigenous Penedès varieties Producers include Gramona, Recaredo, Llopart, Nadal, and Torelló. While there have been discussions about closer alignment ...
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    12 分
  • 96. How to Decode Your Champagne Wine Label

    96. How to Decode Your Champagne Wine Label
    2026/01/29
    Episode 96: How to Decode Your Champagne Wine Label Host: Joanne Close Episode Length: 11:29 Release Date: January 29th 2026 📧 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Ever picked up a bottle of champagne and felt totally lost trying to decode the label? You're definitely not alone. In this episode, Joanne breaks down everything you need to know to read champagne labels like a pro. You'll learn what those tiny mysterious letters (NM, RM, RC, CM) actually mean, how to understand sweetness levels from Brut to Doux, and the real difference between grower champagne and the big champagne houses. Whether you're shopping for a special occasion or trying to navigate a wine list with confidence, this episode gives you the tools to choose champagne that actually matches what you like. We cover everything from Blanc de Blancs to Rosé, Premier Cru to Grand Cru, and all the terminology that helps you make smarter champagne buying decisions. What You'll Learn in This Episode Champagne Producer Codes Explained NM (Négociant Manipulant): The big champagne houses like Moët & Chandon and Krug that buy grapes from growersRM (Récoltant Manipulant): Grower champagnes where producers grow their own grapes and make their own wineRC (Récoltant Coopérateur): Individual growers selling wine under their own label (rare in the US)CM (Coopérative de Manipulation): Cooperatives like Nicolas Feuillatte selling under one brand Champagne Sweetness Levels Demystified Brut Nature/Brut Zero: 0-3 grams per liter residual sugar (very dry)Extra Brut: 0-6 grams per liter Brut: Up to 12 grams per liter (90% of champagne production) Doux: 50+ grams per liter (dessert champagne, rarely produced today) Special Champagne Terminology Blanc de Blancs: Made exclusively from Chardonnay grapesBlanc de Noirs: White champagne made from black grapes (Pinot Noir and/or Pinot Meunier)Rosé Champagne: Pink champagne made by adding 8-20% red Pinot NoirPremier Cru: Grapes from 42 designated premium villagesGrand Cru: Grapes from 17 top-tier villagesNon-Vintage vs. Vintage: Understanding multi-vintage blends and single-harvest champagnes Special Bottlings Prestige Cuvée: Top parcels aged extensively before releaseSpecial Club: Peer-reviewed grower champagnesLate Disgorged: Single vineyard expressions Episode Highlights & Quotes "Non-vintage kind of makes it seem like it's not special, but it is special. This is a really careful blend that someone worked very hard to perfect and keep consistent year after year." "You may need your glasses handy if you are like me and can't see very well these days or even perhaps a magnifying glass, and I'm serious because some of these things are very small on these labels." Champagne Quick Reference Guide Most Common Champagne Style: Brut (90% of production) Most Common Production Method: Non-vintage (75-80% of all champagne) Driest Styles: Brut Nature, Brut Zero, Extra Brut What to Hunt For: The two-letter code (NM, RM, RC, CM) on the bottle Resources Mentioned Paul Bara Champagne (example label discussed)Nicolas Feuillatte (cooperative model example)Moët & Chandon (NM house example)Krug (NM house example) Coming Up Next Week Episode 97: Cava Explore the fascinating history of Cava, discover indigenous Spanish grapes, and learn what makes this Spanish sparkling wine so special. Don't miss it! Connect with Wine Educate 📧 Newsletter: Subscribe here for wine tips and episode updates 🌐 Website: wineeducate.com 📺 YouTube: Watch this episode with visual label examples and slides Don't miss out on exclusive wine education content - join our newsletter community today! 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're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts SpotifyGoogle Podcasts YouTube ⭐ Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! 📧 Stay Connected Join the Wine Educate Newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 96 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
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    12 分
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