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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
  • 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
  • 123. Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview

    123. Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview
    2026/08/06
    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 grapesRed wines: build structure and complexity through oak, particularly for BlaufrankischSweet wines: preserve concentrated sugars from botrytis Gruner Veltliner Winemaking Majority made in inert vessels such as stainless steel to protect fruit and retain aromaticsLarge old oak foudres used by some producers for a gentle oxidative effect, adding texture and roundness rather than oak flavorNew oak barriques used for some premium whites to add toast and complexityMalolactic conversion generally avoided to retain the grape's natural high acidity Austrian Riesling Winemaking Similar approach to Gruner Veltliner: inert vessels, cool fermentationLarge old oak foudres used for texture without oak flavorMLF avoidedSweeter styles made by stopping fermentation early to retain residual sugar Red Wine Winemaking Zweigelt: soft tannins, approachable young, winemaking focused on preserving fruitBlaufrankisch: oak aging common for top wines to add tannin, structure, and complexitySome producers blend with international varieties including Pinot Noir, Cabernet Sauvignon, and MerlotBest 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 winesBurgenland benefits from reliable botrytis every year due to the influence of the NeusiedlerseeGrapes reach very high sugar levels; yeast die naturally leaving high residual sugarFermentation can also be stopped by chilling or adding SO2, then filteringResult is a low-alcohol wine with very high residual sugarDistinctive 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 categoryWines below this level are PGA or Landwein, equivalent to IGP in FranceQualitätswein can come from a generic region, a DAC region, or a non-DAC regionQualitätswein may also carry a Pradikat designation, mainly for medium-sweet and sweet winesStrohwein and Schilfwein: wines made from grapes dried on straw or reed beds before fermentation The four generic regions: Niederosterreich, Burgenland, Steiermark, and WienWithin each, 40 permitted grape varieties and no single defined style required The DAC System Introduced in 2002 to promote regional typicityProducers within a region must agree on which grapes are permitted and what the defined style will beOnly wines conforming to the defined style may use the DAC regional name on the labelNon-conforming wines must revert to the generic regional designationVillage 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 permittedWeinviertel DAC: Austria's first DAC, Gruner Veltliner only, two tiers: Klassik: light, fresh, fruity, no oak, cool climate expressionReserve: higher minimum alcohol, oak permitted, lower yields, better sites Neusiedlersee DAC: reds from the lowlands, Zweigelt onlyRust-Ausbruch DAC: botrytis-affected sweet wines grown around the city of RustLeithaberg DAC and Mittelburgenland DAC: premium ...
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    12 分
  • 122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3

    122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3
    2026/07/30
    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 formatEach module contains two lessons taught in video format, accompanied by a learning check, learning check answer sheet, 20 multiple choice questions, and an essay questionSix modules are active at any time, rotating monthlyThe membership opens August 10thAn 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 frostsCool climate Riesling produces green fruit and floral notesWarmer 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 acidityNaturally high acidity makes it well suited to sweeter styles where balance is essentialThis high acidity also gives Riesling exceptional aging potential Aging potential: One of the longest-lived white grapesJancis Robinson compares its longevity to Cabernet Sauvignon from BordeauxWith 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 winesAlsace: mainly dry, some late harvest and botrytis stylesAustralia (Clare and Eden Valley): typically dry, high acidity, lime aromasAustria: mostly dry or very sweet, with little in betweenWashington State: dry styles of increasing interestNew 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 wineryUse SO2 as an antioxidant and antiseptic throughout the processFill all winery equipment with carbon dioxide or nitrogen to displace oxygen Pressing: Whole bunches or crushed fruit pressed immediately to minimize skin contactOptional 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 beginsParticles can cause off flavors or interrupt fermentationMethods include settling and racking, centrifuge, fining, and filtration Fermentation vessels: Inert vessels are standard: stainless steel or epoxy-lined concrete tanksNo oxygen penetration, no flavor contribution from the vesselSome 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 CelsiusLower temperatures preserve volatile floral aromas Malolactic conversion: Not used in aromatic winemakingHigh acidity must be preserved, not softenedSO2 is added after ...
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    14 分
  • 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