• 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
    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
    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
  • 118. Bordeaux - Left Bank, Right Bank & Bordeaux AOCs | WSET Study Classics
    2026/07/02
    Episode 118: Bordeaux - Left Bank, Right Bank & Bordeaux AOCs | WSET Study Classics Host: Joanne Close Episode Length: 9:16 Release Date: July 2nd 2026 Join the Wine Educate Newsletter Throughout July, we're revisiting some of the most important wine regions and concepts in the WSET curriculum. Each episode is paired with quizzes, study tips, and, where appropriate, essay practice delivered in the Wine Educate newsletter. Subscribe here: https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle Studying for WSET Level 2? Our Level 2 Mock Exam Bundle includes three complete practice exams with 150 multiple-choice questions designed to help you prepare with confidence. It's an excellent way to test your knowledge before exam day. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Bordeaux is one of the world's most influential wine regions and an essential topic for WSET Level 2 students. In this Summer Classics episode, Joanne explains the geography, climate, grape varieties, and appellation system that make Bordeaux unique. You'll learn why Merlot dominates the Right Bank, why Cabernet Sauvignon thrives on the Left Bank, how the region's rivers shape wine styles, and which appellations you should know for your exam. Along the way, Joanne also shares the surprising impact the movie Sideways had on Merlot's reputation and explains why Bordeaux remains one of the most important wine regions to understand. What You'll Learn in This Episode Bordeaux Geography Why Bordeaux has a moderate maritime climateThe importance of the Atlantic OceanThe Garonne, Dordogne, and Gironde rivers Understanding the Left Bank, Right Bank, and Entre-deux-Mers Bordeaux's Major Grape Varieties Why Merlot is Bordeaux's most planted grapeWhy Cabernet Sauvignon performs better on the Left BankThe influence of soil type on grape variety selection Merlot versus Cabernet Sauvignon in blends Bordeaux White Wines Sauvignon Blanc and SémillonDry white Bordeaux Sweet white Bordeaux wines Important Bordeaux Appellations Left Bank Médoc Haut-Médoc Margaux Pauillac Graves Pessac-Léognan Right Bank Pomerol Saint-Émilion Regional Appellations Bordeaux AOC Bordeaux Supérieur AOC Bordeaux Wine Law What "Château" legally means on a wine labelThe 1855 Cru Classé ClassificationCru Bourgeois Saint-Émilion Grand Cru Episode Highlights and Quotes "Merlot is the most widely planted grape in Bordeaux." "Gravel does two things. It drains water quickly, and it stores heat, helping Cabernet Sauvignon ripen." "Who needs true crime when you've got the drama of the Bordeaux wine classifications?" Quick Study Guide: Bordeaux Climate Moderate maritime Main Red Grapes Merlot Cabernet Sauvignon Main White Grapes Sauvignon Blanc Sémillon Left Bank Gravel soils Cabernet Sauvignon dominant Right Bank Clay and sandy clay soils Merlot dominant Major Rivers Garonne Dordogne Gironde Key Appellations for WSET Level 2 Bordeaux AOC Bordeaux Supérieur AOC Médoc Haut-Médoc Margaux Pauillac Graves Pessac-Léognan Pomerol Saint-Émilion Resources Mentioned Bordeaux wine regionThe movie Sideways Château Cheval BlancWSET Level 2 Mock Exam Bundle https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Coming Up Next Episode 119: Valpolicella, Amarone & Recioto Next week, we'll head to northeastern Italy to explore Valpolicella, including Amarone della Valpolicella, Recioto, Ripasso, and the winemaking techniques that make these wines unique. Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Website: https://www.wineeducate.com YouTube: https://www.youtube.com/@wineeducate Never miss an episode. Subscribe on your favorite podcast platform, including Apple Podcasts, Spotify, and YouTube. If you enjoyed this episode, please leave a review and share it with a fellow wine lover or WSET student. 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 approachable and practical, helping students and wine enthusiasts build confidence one episode at a time. Episode 118 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate
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    9 分
  • 117. Why You Can't Buy Spanish Wine at a French Supermarket - The Wine Wars of the Languedoc
    2026/06/25
    Episode 117: Why You Can't Buy Spanish Wine at a French Supermarket - The Wine Wars of the Languedoc Host: Joanne Close Episode Length: 10:50 Release Date: June 25th 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 Joanne heads into Narbonne to do a grocery run at the local Carrefour and comes back with a story. Two full aisles of wine, almost entirely French, overwhelmingly local, and not a single bottle of Rioja, Barolo, or Albariño in sight. This episode is about why that is, and the surprisingly dramatic history behind it. The Languedoc produces around a third of all wine made in France, and local growers have fought hard to protect that. Joanne traces the story back to 1907, when hundreds of thousands of producers took to the streets of Narbonne and Béziers to protest collapsing prices and rampant fraud. What followed was more than a century of unrest, culminating in the Wine Wars of the 1970s through 1990s and right up to recent protests in 2023 and 2024 that involved stopped tanker trucks, smashed cases, dumped wine on highways, and tractors blocking motorways. It is a genuinely fascinating piece of wine history that also happens to explain a lot about the regional pride you feel when you are here, and why the wine aisle at a French supermarket looks nothing like the one back home. What You'll Learn in This Episode Buying Wine in the South of France What the wine selection actually looks like at a major French supermarketWhy over 95% of wines available are French, with around 85% being local Languedoc and Roussillon winesWhy Champagne is the one exception and why the Champagne aisle in a French supermarket tends to be exceptionalWhere to source non-French wines if you need them for a WSET Level 2 class in the region The History of the Wine Wars The 1907 protests in the Narbonne and Béziers area, when hundreds of thousands of growers demonstrated against price collapse and wine fraudHow fraudulent labeling, with wines from other regions being sold as Languedoc, undermined local producersThe pattern of continued unrest through the 1970s, 1980s, and 1990s, including the targeting of imported wine shipments from SpainThe 2023 attack near the Spanish border when growers stopped trucks, smashed cases, and poured wine onto the highwayThe 2024 tractor protests, when farmers blocked highways and dumped manure outside government offices to demand protection for local wine Why the Languedoc Is Worth Protecting The Languedoc produces approximately one third of all wine made in FranceThe sheer variety and quality available at all price points means there is genuinely no need to import cheaper wine from neighboring countriesThe local pride that runs through everything from the supermarket shelf to the family vineyard Episode Highlights and Quotes "Languedoc makes about a third of all the wines in France. There's plenty of wine to choose from at all price points, so there's no need to truck in inexpensive Spanish wine that's gonna act as a competitor and potentially put you and your cousin out of business." "When you're mad and you're a farmer, you gotta work with what you got. Well, you've got a tractor." "To see a whole aisle and a half full of Languedoc appellation wines makes me pretty excited. I kind of really love it." Quick Reference: The Wine Wars Timeline YearEvent 1907 Mass protests in Narbonne and Béziers over price collapse and wine fraud. Troops sent in. Lives lost. 1970s to 1990s Ongoing Wine Wars. Imported Spanish wine tankers stopped and emptied onto roads. Retailers pressured to support local producers. 2023 Growers near the Spanish border stop trucks, smash cases, and pour wine onto the highway. 2024 Tractor protests block highways. Manure dumped outside government offices. Rotten produce and grape marc left outside supermarkets. Resources Mentioned Carrefour supermarket, NarbonneCave a Manger, Narbonne (restaurant mentioned in episode 116)Fête de la Musique, the French summer solstice music festivalLanguedoc, Roussillon, and surrounding appellationsWine and Pilates Retreat (upcoming trip)Spring 2027 trips: https://www.wineeducate.com/trips 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, ...
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    11 分
  • 116. A Day in the Life on the WSET Level 2 Trip in the South of France
    2026/06/18
    Episode 116: A Day in the Life on the WSET Level 2 Trip in the South of France Host: Joanne Close Episode Length: 9:15 Release Date: June 18th 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 considering joining a future WSET Level 2 trip, or are studying for your Level 2 exam right now, the Level 2 Mock Exam Bundle is a helpful way to test your knowledge before exam day. It includes practice questions modeled on the real exam format so you can study with confidence. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Still recording from her hideaway cottage at Chateau Camplazens, Joanne takes a break from wine theory this week to give listeners a real look at what it is like to join the WSET Level 2 trip in the south of France. With 13 travelers just arrived and the Languedoc Food and Wine Experience wrapped up the week before, Joanne walks through an actual day on the trip, start to finish. From an early morning walk through the vines, to a classroom session overlooking the vineyards, to a relaxed lunch followed by siesta time during the hottest part of the day, Joanne covers the rhythm of a typical day and why it is built around the Mediterranean climate rather than against it. She also talks about group size, the kinds of conversations that come up during tastings, and where the group heads for dinner in Narbonne. It is part travelogue, part practical preview for anyone considering joining a future trip, and a good sense of what makes studying for WSET Level 2 in the vineyards itself such a different experience than studying from a book at home. What You'll Learn in This Episode The Daily Rhythm of the Level 2 Trip Why the day starts early with a walk through the vines before the heat sets inWhat topics come up during the vineyard walk, including canopy management, frost risk, and old vine CarignanWhy the classroom session happens mid-morning, before temperatures peakWhy lunch is kept light and casual, with cheese, charcuterie, and crudité, to allow for siesta time afterwardWhy siesta time is built into the schedule rather than treated as optional downtime Group Size and Format Why Level 2 trips are kept to a maximum of 14 studentsWhy this group size allows for a lively tasting discussion without feeling crowdedHow everyone tastes the same bottle together during the session Trip Options The summer trip format, run over five days and based at the family vineyardThe spring trip format, run over a slightly longer period with a hotel base in NarbonneHow the spring format allows more free time to explore Narbonne itself2027 summer trip dates to be announced in the coming weeks Evening Plans Why dinner is a proper sit-down, three-course meal in an air-conditioned restaurant in NarbonneA visit to Cave a Manger, a wine shop turned restaurant with a wine cellar guests can browse before dinner Episode Highlights and Quotes "Certain concepts really hit home when you're in the situation." "We keep our trips at 14 people for the Level 2 trip. It's enough people that there are many interesting voices in the tasting discussion, but not too many that things get crowded and people don't feel like they have a chance to speak up." Quick Reference: WSET Level 2 Trip Formats Trip FormatLengthBaseBest For Summer Trip 5 days Family vineyard at Chateau Camplazens A more immersive, vineyard-based experience Spring Trip 7 days Hotel in Narbonne More free time to explore Narbonne itself Resources Mentioned Chateau Camplazens, the family vineyard in the LanguedocCave a Manger, a wine shop and restaurant in NarbonneFred, the Syrah grape bunch being followed weekly in the newsletterLevel 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout 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 complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence. Episode 116 of the Wine Educate Podcast | Hosted by Joanne Close |...
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    9 分
  • 115. What Is Terroir? Breaking Down Wine's Most Untranslatable Word
    2026/06/12
    Episode 115: What Is Terroir? Breaking Down Wine's Most Untranslatable Word Host: Joanne Close Episode Length: 9:37 Release Date: June 11th 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 terroir and how climate, soil, and site come together to shape a wine's character is the kind of topic that makes you want extra practice before exam day, the Level 2 Mock Exam Bundle is built for exactly that. It includes practice questions modeled on the real WSET Level 2 exam format, helping you test your understanding of these foundational concepts before you sit the real thing. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Joanne is recording this episode from a tiny stone cottage at the top of a mountain in the south of France, and the setting could not be more fitting. This week she tackles terroir, a word every wine student encounters early on but one that resists a single tidy definition. Rather than offering a textbook answer, Joanne breaks the concept down into its parts and walks through how each one shows up in a glass of wine. She covers the building blocks of terroir, including climate, soil composition, topography, aspect, and the human decisions that go into farming a vineyard. She also touches on how France's appellation system is really a reflection of terroir, and how newer wine regions like the United States are still discovering and defining their own. Using her current surroundings in the Languedoc as a live example, Joanne talks through the wind, the limestone soil, the wild herbs of the garrigue, and how all of it ends up reflected in the wines made from this specific patch of land. It is a grounded, personal take on a concept that can otherwise feel abstract. What You'll Learn in This Episode What Terroir Actually Means Why there is no direct English translation for the French word terroirHow terroir refers to the combination of factors that create a wine's unique sense of placeWhy terroir is not one single thing, but many factors working together The Components of Terroir Climate, including rainfall, sunshine, and windSoil composition, drainage, and color, including how dark soils like the galets of Châteauneuf-du-Pape retain and reflect heatTopography and aspect, including elevation and proximity to rivers or the seaVine training methods and vine densityGrape variety selection and vineyard decisions Terroir and the Appellation System How France's appellation system reflects recognized terroir over centuriesHow appellations get more specific moving from a broad region down to individual sites, using Burgundy, the Côte d'Or, Pommard, and Volnay as an exampleHow newer wine regions are still in the process of identifying their best sites Terroir Beyond Wine How the concept of terroir also applies to cheese, tea, honey, and single malt scotchNew research into soil microbiomes and how they may influence the resulting style of wine Terroir in Practice: La Clape and the Languedoc How wind, including the mistral and tramontane, shapes the vineyards of this regionHow calcium-rich limestone soil and water reflect in the minerality of local winesHow the garrigue, with its wild lavender, rosemary, and herbs, contributes to the aromatic character of wines from this area Episode Highlights and Quotes "Terroir is poetry, and it is a combination of all the parts of a unique part in the world and the wine that it makes." "One big important factor about terroir is that it cannot be replicated. You could try to take the same grape in the same climate, planting it on the same soil, aspect, elevation, all those things, and you may get something similar, but you're not going to get a replication of this specific wine." "If you were doing your WSET studies, you could be nodding your head right now, because those first few chapters of that level three book essentially talk about these components that go into terroir." Quick Reference: The Components of Terroir ComponentWhat It Includes Climate Temperature, rainfall, sunshine hours, wind Soil Composition, drainage, color, nutrient content Topography Aspect, elevation, proximity to water Viticulture Vine training, vine density, farming decisions Grape Variety Which grapes are planted and why Resources Mentioned Châteauneuf-du-Pape and its galet stonesAOC Burgundy, the Côte d'Or, Pommard, and Volnay as examples of appellation specificityLa Clape, the wine region near Joanne's location in the LanguedocWSET Level 3 textbook, early chapters on terroirLevel 2 Mock Exam Bundle for practice ahead of the WSET Level 2 exam: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout 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 ...
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    10 分
  • 114. Banyuls and Collioure - France's Southernmost Wine Region
    2026/06/04
    Episode 114: Banyuls and Collioure - France's Southernmost Wine Region Host: Joanne Close Episode Length: 12:25 Release Date: June 4th 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 Tucked into the very southern tip of France, just a stone's throw from the Spanish border, Banyuls and Collioure are two of the most dramatically beautiful wine regions in the country. The Pyrenees plunge straight into the Mediterranean here, creating steep terraced vineyards above a brilliant blue sea. In this episode, Joanne explores what makes this corner of French Catalonia so special - the landscape, the history, the anchovies, and the wine. The town of Collioure has been drawing artists for over a century - Matisse, Picasso, and many others were captivated by its light and color. The Hotel des Templiers, where artists once traded paintings for a bed, is a living gallery tucked into a seaside cafe. Joanne shares why this little town is one of her favorite stops on the Languedoc Food and Wine Experience tour, and why visitors always wish they had more time there. Then there is Banyuls itself - one of France's oldest vins doux naturels, a fortified wine made from Grenache that has been shipped from this port town for centuries. Joanne walks through how it is made, how it is aged - including those striking glass demijohns left out in full sun - and why it is one of the rare wines that actually works with chocolate. What You'll Learn in This Episode The Côte Vermeille Where to find it: the southernmost tip of France, bordering Spain in French Catalonia About two hours by car from Barcelona, or two and a half hours by train Dramatic landscape where the Pyrenees meet the Mediterranean Steep terraced vineyards that are spectacular but challenging to farm Collioure the Town A picturesque Catalan fishing village famous for its colorful houses, beach, and restaurantsA historic magnet for impressionist artists including Henri Matisse (who visited in 1905) and Picasso Hotel des Templiers - a cafe and hotel lined with thousands of artworks traded by artists for accommodationHome to two major anchovy houses: Maison Roque and Anchois Desclaux Annual anchovy festival held each year on June 6th and 7th The Wine Appellations The region is effectively one vineyard with two appellations Collioure AOC covers the red, rosé, and white still wines Banyuls AOC covers the fortified wines Banyuls Grand Cru requires a minimum of 75% Grenache Noir in the blend Other permitted grapes include Carignan, Mourvèdre, and Syrah The Soils and Climate Dark schist slopes with excellent drainageThe dark soil absorbs and radiates heat back up into the vines, encouraging extra ripeningA warm Mediterranean climate that historically made fortification a practical solution for wine transport by sea The Three Grenaches Grenache Noir dominates both appellations Grenache Blanc and Grenache Gris are also grown in the region Grenache's ability to ripen fully and produce high sugar levels makes it well suited to the fortification process How Banyuls Is Made A vin doux naturel: fermentation begins, then grape spirit is added to stop itThe alcohol rises above the threshold yeast can survive, leaving residual sweetness Similar in process to Port Oxidative Aging Wines are aged in large glass demijohns left out in full sun, or in large oak casksThis intentional exposure to heat and oxygen builds an oxidative character in the wine Tasting notes include fig, prune, dried fruit, cocoa, coffee, caramel, walnut, spice, and Mediterranean herbs Older Banyuls can resemble a cross between Tawny Port and Madeira while retaining Grenache character Serving and Pairing Banyuls Serve at 13 to 16 degrees Celsius - slightly above lightly chilledUse a small glass given the higher alcohol content Store in the fridge; bring out and allow to warm slightly in the glass before drinkingA natural match for chocolate - one of the rare wines where this pairing genuinely works Suitable as a dessert wine or on its ownMost bottles sell for approximately 25 to 50 dollars Episode Highlights and Quotes "To sit in this room surrounded by all these impressionist paintings, knowing that Picasso and Matisse and all these folks used to sit there, drink lots of little glasses and talk about art - can make an art history student like me a little giddy." "I like to call it a tale of three Grenaches - Grenache Blanc, Grenache Gris, and Grenache Noir all grown in this region." "In the wine world, we're always trying to pair chocolate with red wine, and honestly, because red wine is dry and chocolate is sweet, this often doesn't work as well as it should. But when it comes to Banyuls, chocolate is a natural pairing." Quick Reference: Banyuls at a Glance FeatureDetail Region Côte Vermeille, Roussillon, southern France Style Fortified sweet wine (...
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    12 分