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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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  • 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
  • 125. Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs

    125. Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs
    2026/08/21
    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 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 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 1266The competing theories behind its name, including links to "noble" and to nebbia, the Italian word for fogWhy the fog theory likely refers to the grape's natural waxy bloom rather than weather Growing Characteristics Nebbiolo's early budding and late ripening cycleWhy frost risk and long ripening windows make site selection criticalIts preference for calcareous, limestone derived soilsSensitivity to temperature, soil, and water availabilityTypical harvest order in Piedmont, with Nebbiolo picked last, often in late October Style and Tasting Profile High acidity and high tannin structureLong aging potential and affinity for oakPrimary aromas including red cherry, red plum, dried herbs, rose, and violetTertiary aromas that develop with age, including mushroom, tobacco, and leatherWhy pale color and bricking can be misleading about tannin levels Nebbiolo versus Pinot Noir Shared traits like pale color, perfume, site sensitivity, and aging potentialWhy the two grapes are genetically unrelatedThe 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 ItalySmall plantings found outside Italy in places like the United States, Australia, and ArgentinaHectare comparisons between Barolo and BarbarescoAn 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...
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    12 分
  • 124. Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview

    124. Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview
    2026/08/13
    Episode 124: Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview Host: Joanne Close Episode Length: 8:54 Release Date: August 13th 2026 Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description This episode is a lesson straight from Joanne's Level 3 prep material, covering the region of Tokaj in northeastern Hungary. She walks through the climate and geography that make this region so well suited to noble rot, from the foothills of the Carpathian Mountains to the humidity generated by the Bodrog and Tisza rivers. Joanne breaks down exactly how noble rot forms, why it is welcomed in Tokaj even though winemakers in other regions fight to keep it away, and why the combination of humid mornings and warm, sunny afternoons is essential to the process. She also explains the three main harvesting categories used in Tokaj and how they lead to different wine styles, along with the principal grape varieties, Furmint, Harslevelu, and Sarga Muskotaly, and the role each one plays in the finished wine. If you have questions about this lesson or want to learn more about Level 3 prep, Joanne welcomes you to reach out directly by email. What You'll Learn in This Episode Tokaj Climate and Geography Location in northeastern Hungary near the Slovakian border, in the foothills of the Carpathian MountainsThe 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 CelsiusSouth facing hillside vineyards that capture warmthThe 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 grapesWhy it's called gray rot when unwanted and noble rot when beneficialHow Botrytis punctures grape skins and why thin skinned grapes are more susceptibleWhy both humid mornings and sunny afternoons are needed for the process to workHow dehydration concentrates acidity, flavor, and sugar in the grapes Harvesting Categories in Tokaj Aszu, meaning rotten, harvested berry by berrySzarazsarbogyos, meaning as they come, harvested without sorting for botrytisSeparate harvesting of unaffected, healthy bunchesWhy 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 ageHarslevelu, which contributes perfume and aromatic lift to the blendSarga 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 ...
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    9 分
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