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  • 114. Banyuls and Collioure - France's Southernmost Wine Region

    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
  • 113. True Wine Crime - The Rudy Kurniawan Story

    113. True Wine Crime - The Rudy Kurniawan Story
    2026/05/28
    Episode 113: True Wine Crime - The Rudy Kurniawan Story Host: Joanne Close Episode Length: 13:53 Release Date: May 28th 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 The fourth installment of the True Wine Crime series tackles one of the most infamous fraud cases in wine history - the story of Rudy Kurniawan, a young Indonesian-born wine obsessive who infiltrated the elite world of Burgundy collecting in the early 2000s and spent years selling meticulously forged bottles to some of the wealthiest collectors in the world. What makes this story so compelling is not just the scale of the fraud - though it was enormous - but the world that made it possible. Fine wine prices were exploding, auction rooms were packed with hedge fund managers and Hollywood elites competing for rare bottles, and trust was built on generosity and shared obsession rather than due diligence. Rudy understood that world better than almost anyone, and he used that understanding to his advantage. Joanne walks through the rise and fall of Dr. Conti, as Rudy became known, from his lavish tasting parties and millions spent at auction to the cracks that started to appear when Burgundy producers noticed bottles that should not exist. She also reflects on what Rudy's story says about the wine world that enabled him - and on the strange postscript that has followed his release and deportation. What You'll Learn in This Episode The World That Made the Fraud Possible How fine wine prices exploded in the late 1990s and 2000s, with bottles from producers like Domaine de la Romanee-Conti going from a few thousand dollars to $20,000, $50,000 and beyondHow auction houses like Acker Merrall turned wine buying into a competitive, status-driven spectacleWhy wealthy collectors - hedge fund managers, tech entrepreneurs, Hollywood elites - were buying wine as a status symbol as much as a passion Who Rudy Kurniawan Was Rudy's background: born in Jakarta in 1976, from a wealthy Indonesian Chinese family with deep ties to major banking fraud scandalsHow Rudy came to the US on a student visa, applied for political asylum, was denied, and stayed anyway - meaning the entire fraud took place while he was in the country illegallyHow he built trust and reputation through lavish wine parties, opening bottles most collectors would never dream of touching, and spending millions at auction each month How the Fraud Worked How Rudy collected empty bottles at the end of tastings, bringing home the labels, capsules and corks of the world's rarest winesHow his genuine knowledge of Burgundy and exceptional palate allowed him to create convincing blends to refill those bottlesWhy the fraud worked for so long - the auction houses were making money, the collectors were getting access to wines they wanted, and nobody was asking hard questions How It Unravelled How Burgundy producers began noticing bottles that were historically impossible - vintages that never existed, magnum formats produced in numbers that didn't add upThe moment in 2008 when producer Laurent Ponsot attended an auction in person and immediately identified fraud, forcing the auction house to pull the winesThe FBI investigation that followed and the raid on Rudy's California home, which revealed a full-scale counterfeiting operation with thousands of labels, corks, bottles and blending materials The Verdict and the Aftermath Rudy's conviction in 2013 for fraud and counterfeiting, and his 10-year federal prison sentenceHis release in 2020 and immediate deportation to IndonesiaThe strange postscript: reports that Rudy is now creating counterfeits again in Indonesia, this time openly and by commission for wealthy clients Episode Highlights and Quotes "He would open multiple bottles like that on a night, inviting the top collectors and wine folks of the day. And he began to get this reputation and earned the nickname Dr. Conti because of his obsession with the DRC wines." "The fraud worked because everybody benefited. The collectors got access to the wines they desperately wanted. The auction houses were making a ton of money. And people weren't questioning this because it was benefiting everyone. Until it wasn't." "I think he clearly thinks of himself as an artist, as a master blender. It's a way to showcase this remarkable palate that he does have. Had this fraud not happened, he might have become a respected collector, a merchant, or a critic. But instead he used all this knowledge to deceive the whole world he clearly loved being a part of. And to me, that's really tragic." Key Facts: The Rudy Kurniawan Case Born in Jakarta, Indonesia, 1976 Arrived in the US on a student visa; political asylum denied; remained in the country illegally throughout the fraud Known in collector circles as "Dr. Conti" for his obsession with Domaine de la Romanee-Conti ...
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    13 分
  • 112. True Wine Crime - The Austrian Antifreeze Scandal

    112. True Wine Crime - The Austrian Antifreeze Scandal
    2026/05/21
    Host: Joanne Close Episode Length: 12:14 Release Date: May 21st 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 In the third installment of the True Wine Crime series, Joanne Close digs into one of the most notorious wine fraud scandals in history - the 1985 Austrian wine adulteration scandal, widely known as the antifreeze scandal. While the headline was sensational, the full story is more nuanced, and ultimately more interesting, than it first appears. At the heart of the scandal was a chemical called diethylene glycol (DEG), used in antifreeze but not antifreeze itself, added to wines to mimic the rich body and sweetness of expensive Prädikat-style wines. With high consumer demand for these luxury styles and limited supply, a chemist-turned-consultant named Otto Nadraschi advised producers that a little DEG was a harmless fix. Millions of bottles later, routine lab testing in a German supermarket brought the whole thing crashing down. The fallout was severe - Austrian wine exports collapsed by roughly 90% overnight - but the scandal set the stage for a complete industry overhaul. Austria now operates under some of the tightest wine regulations in Europe and has rebuilt a well-deserved reputation for premium wines. What You'll Learn in This Episode The Chemistry Behind the Fraud What diethylene glycol (DEG) actually is and why it was chosenHow DEG mimicked the body and sweetness of late-harvest winesWhy simply adding sugar wasn't enough to replicate the desired mouthfeel The Prädikat Wine Market in the 1980s What Prädikat wines are: Auslese, Beerenauslese, TrockenbeerenausleseWhy German consumers were driving demand for rich, sweet wine stylesThe economics of genuine Botrytis production and why it created a supply gap Burgenland's reputation for Welschriesling Beerenauslese How the Fraud Spread The role of chemist and consultant Otto Nadraschi in normalizing the practiceWhy producers, merchants, and consultants all became implicatedHow bulk blending and cross-border bottling in Western Germany scaled the fraudThe food industry culture of the 1970s and 80s that helped rationalize additive use Detection and Consequences How routine quality control testing in a German supermarket uncovered the scandal in June 1985The health effects - and the one bottle with potentially lethal DEG levels Prison sentences, fines, and winery closures in both Austria and GermanyThe 90% collapse in Austrian wine exports and global reputational damage "Glycol" being named word of the year in Western Germany in 1985 Austria's Redemption How the scandal triggered a complete overhaul of Austrian wine lawWhy Austria now has some of the tightest wine regulations in EuropeThe country's current reputation for premium wines A Broader Reflection Legal wine additives used globally today that affect body and mouthfeelA prompt to think critically about what is and isn't permitted in modern winemaking Episode Highlights and Quotes "The real punishment got dealt to the reputation of Austrian wines. Wine exports from Austria collapsed overnight - roughly ninety percent were ended." "Small quantities were used. Some believed it was harmless, and the fraud ended up being rationalized as a technical correction - just giving people what they want." "I would just take a little pause and think about what is allowed in modern-day wines still. Food for thought." Key Wine Terms Referenced DEG (Diethylene Glycol) - A chemical compound used in antifreeze that was illegally added to wines for body and sweetness Prädikat wines - The highest quality tier in the German/Austrian classification system, including Auslese, Beerenauslese, and Trockenbeerenauslese Botrytis - Noble rot, a fungal condition that concentrates sugars in grapes to produce genuine late-harvest wines Welschriesling - A white grape variety grown in Burgenland, Austria, used to produce renowned Beerenauslese wines Burgenland - Austrian wine region known for reliably producing Botrytis-affected wines Resources Mentioned Rüster Auslese - the wine in which DEG was first detected during routine lab testing in June 1985 Welschriesling Beerenauslese - the style most associated with the fraudThe Simpsons, Season One - a parody episode referencing the glycol scandal wineeducate.com - Wine Educate website for newsletter sign-up and course information 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. ...
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    12 分
  • 111. True Wine Crime - The DRC Blackmail Scandal

    111. True Wine Crime - The DRC Blackmail Scandal
    2026/05/14
    Episode 111: True Wine Crime - The DRC Blackmail Scandal Host: Joanne Close Episode Length: 10:53 Release Date: May 14th 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 In this episode Joanne dives into one of the most audacious crimes in wine history - the blackmail attempt against Domaine de la Romanée-Conti, Burgundy's most legendary and sought-after estate. In January 2010, the director of DRC received an anonymous package at his home containing a hand-drawn map of the vineyard with specific vines marked for destruction. It was the beginning of a criminal scheme that would shake the entire wine world. What followed was a story involving poisoned vines, a hidden bunker in the woods, fake ransom money, a graveyard sting operation, and questions that were never fully answered. Joanne walks through the full story from the initial threat to the arrest, and explains why this crime hit Burgundy so much harder than a stolen bottle or a counterfeit label ever could. The episode also looks at the broader implications - what the crime revealed about the vulnerability of irreplaceable old vines, why the fear spread beyond DRC to other elite estates, and what the wine world did in its aftermath to try to protect vineyards that are, by their very nature, wide open farming land. What You'll Learn in This Episode What Makes DRC So Significant Why Domaine de la Romanée-Conti is considered the Holy Grail of BurgundyThe scale of the estate - just 4.46 acres producing roughly 500 cases a yearThe other grand cru vineyards DRC farms beyond Romanée-Conti itselfHow rarity, history, and terroir combine to make these wines almost impossible to obtain The Crime - How It Unfolded The anonymous packages received by then-director Aubert de Villaine in January 2010How the threat was delivered and what the blackmailer demanded - 1 million eurosThe discovery that vines had already been drilled and injected with herbicideWhy roughly 80 additional vine sites were found to have been targeted Why This Attack Was Different The difference between stealing or faking wine and attacking the living source of itWhy old vines cannot simply be replaced and what is lost when one diesThe concept of attacking terroir itself - what that means in BurgundyHow this crime opened the door to a fear that had not previously existed Jacques Soltys - The Man Behind the Scheme His background in the wine world and criminal historyThe hidden bunker he built in the woods above the vineyardsThe evidence found - tools, vineyard clothing, syringes, weed killer, and a handgunThe involvement of his son Cédric as an accompliceThe sting operation in a cemetery using fake banknotesWhy so many questions were left unanswered The Aftermath How the crime shook Burgundy's sense of securityThe security measures that followed - and their limitationsWhy DRC was not the only estate targeted Joanne's comparison to the Tylenol tamper scandal and what it changed Episode Highlights and Quotes "If someone is to invite you to a DRC tasting, you run, don't walk. Go and taste all the things." "This was not like a bottle was faked or a case of wine was stolen. This attack was happening on the vine itself, at the very place where the wine comes from. And in Burgundy, this is an attack on the terroir itself." "Now, as de Villaine said, this was like - in the air. It felt like the door had been opened so that others could do this as well." The DRC Estate at a Glance Romanée-Conti vineyard Size: 4.46 acres (1.8 hectares) Annual production: approximately 500 cases Location: Côte d'Or, Burgundy Other grand cru vineyards farmed by DRC La Tâche Richebourg Romanée-Saint-Vivant Grands Échezeaux Échezeaux Montrachet Resources Mentioned Shadows in the Vineyard: The True Story of the Plot to Poison the World's Greatest Wine by Maximillian Potter - the full account of the DRC blackmail scandal and its investigation 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 ...
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    11 分
  • 110. True Wine Crime - Counterfeit Yellow Tail and the Global Fake Wine Trade

    110. True Wine Crime - Counterfeit Yellow Tail and the Global Fake Wine Trade
    2026/05/07
    Episode 110: True Wine Crime - Counterfeit Yellow Tail and the Global Fake Wine Trade Host: Joanne Close Episode Length: 13 minutes 10 seconds Release Date: May 7th 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 Wine fraud is not just about rare bottles and billionaire collectors. This episode kicks off the True Wine Crime series that newsletter subscribers voted for, and Joanne starts with a story that is equal parts fascinating and unsettling: the global counterfeiting of Yellow Tail, one of the most recognisable wine brands in the world. Yellow Tail was never trying to be anything other than what it is. An everyday, fruit-forward, widely exported Australian wine that twelve million cases of are sold annually across more than fifty countries. It is precisely those qualities, the brand recognition, the accessible price point, the easy-to-replicate style, that made it such an attractive target. When China imposed a 218% tariff on Australian wine in 2020 and exports dropped by over 90% between 2021 and 2023, organised criminal networks spotted a gap in the market and moved into it quickly and efficiently. Joanne walks through the economics of the fraud in detail, from the cost of bulk wine and fake packaging through to the profit margins per bottle and the scale of production across multiple warehouses. She also covers how the counterfeiting spread from China to the UK, how it was eventually detected, and what Yellow Tail has done in response. The lesson at the end of this episode applies well beyond the brand at the centre of it. What You'll Learn in This Episode What Yellow Tail Is and Why It Matters How Yellow Tail was created by the Casella family in Australia in the early 2000sWhy it was built for export and never intended to be a premium terroir-driven wineThe scale of the brand: twelve million cases annually, sold in over fifty countriesWhere Yellow Tail is produced: Australia's South East zone, specifically the Riverina region, warm irrigated high-yield vineyards producing high-volume everyday wines The China Tariff and the Gap It Created Why China accounted for approximately 40% of Australia's wine export value at its peakHow a 218% tariff imposed by China made Australian wine effectively uncompetitive overnightThe scale of the collapse: exports dropped over 90% between 2021 and 2023Why high brand recognition combined with sudden scarcity created a significant counterfeiting opportunity How the Counterfeit Operation Worked Why organised criminal networks already experienced in counterfeiting luxury goods, spirits, and cosmetics were well positioned to pivot to wineThe scale of the operation: large warehouse facilities with bottling lines, labelling stations, and teams of workers producing thousands of bottlesWhy Yellow Tail was an ideal target: globally recognised brand, easy-to-replicate style, low-end price point reducing consumer suspicion The Economics of the Fraud Bulk wine cost: approximately 50 cents to one dollar per bottlePackaging cost: approximately one to two dollars per bottle for fake bottle, label, and corkTotal cost per bottle: two to three dollarsResale price: approximately eight to twelve dollars per bottleEstimated profit per bottle: five to nine dollarsAt 50,000 bottles: estimated profit of 250,000 to 450,000 dollarsMultiple production sites running simultaneously: millions of dollars annually How Far It Spread The fraud was not isolated to ChinaUK incidents: Birmingham in February 2021 and a larger operation in May 2025The 2025 UK case: one criminal network invested 500,000 pounds in high-quality printers and label replicationCoordinated operations across Asia and EuropeTens of thousands of bottles seized in raids, likely representing a fraction of total production How It Was Detected and What Happened Next Packaging inconsistencies, quality complaints, and supply chain irregularities flagged by authoritiesWine retailers knowingly selling counterfeit bottles losing their licencesYellow Tail's response: a brand rebrand specifically designed to tighten labelling and make replication harderThe broader lesson: fraud is driven by volume and low detection risk, not by the prestige of the wine being faked Episode Highlights and Quotes "Yellow Tail was never intended to be a high-end, super fancy, terroir-driven wine. It was built for export. It is an everyday wine and it is not pretending to be anything it is not." "If you are going to make money it is driven by volume and low detection risk. The bigger the brand, the more trusted it is, the more global presence it has, the bigger target it is." "I would not be surprised if there are other examples of this right now sitting on our grocery store shelves. Buyer beware." True Wine Crime Quick Reference: The Yellow Tail Fraud Key Facts Brand: Yellow Tail, Casella Family ...
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    13 分
  • 109. Cork Taint Explained - What Corked Wine Actually Means and How to Identify It

    109. Cork Taint Explained - What Corked Wine Actually Means and How to Identify It
    2026/04/30
    Host: Joanne Close Episode Length: 13 minutes 12 seconds Release Date: April 30, 2025 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 Cork taint is one of those wine faults that everyone has heard of but very few people can confidently identify. In this episode Joanne finally tackles a topic she has been putting off covering, and it turns out to be one of the most practically useful episodes she has recorded. Whether you are a WSET student who needs to know this for your exam or simply someone who wants to know what to do when a bottle does not smell right, this episode gives you everything you need. Joanne starts by clearing up the most common misconception, which is the difference between a wine that has bits of cork floating in it and a wine that is genuinely corked. From there she walks through the chemistry of TCA, what it smells like, why some people detect it more easily than others, and exactly what to do if you suspect you have a bad bottle. She also covers where TCA comes from, why it is not just a cork problem, and what the wine industry has done over the past few decades to reduce its occurrence. This is also one of those episodes where Joanne's practical storytelling is at its best. You will hear about her parents' kitchen cabinet, baby carrots cleaned with bleach, a winery that lost an entire vat of wine to TCA contamination, and a surprisingly useful tip about what to do with a corked bottle if you cannot return it. What You'll Learn in This Episode What Corked Actually Means The difference between bits of cork in your glass and a wine that is genuinely corkedWhy finding cork fragments in your wine does not affect the taste and what to do about itWhy the term corked refers specifically to TCA contamination and nothing else Understanding TCA What TCA stands for and why we use the abbreviationHow TCA is described in the WSET textbook and why you need to know it for your examThe key aromas associated with TCA - wet cardboard, damp basement, wet dog, mouldy newspaper, and autumnal notesWhy the amount of TCA in a wine can vary from obvious to extremely subtleWhy a subtly corked wine can be particularly damaging because it dulls fruit aromas without being immediately obviousWhy some people detect cork taint more easily than others and why this is completely normal How Sensitive Is Your Nose Why the detection threshold for TCA is measured in parts per trillionHow to put that sensitivity into context - one second in 32,000 years, or a few drops in an Olympic swimming poolWhy CO2 in sparkling wines makes TCA easier to detect Where TCA Comes From Why TCA needs phenols plus chlorine to formWhy natural cork is the most common source but not the only oneHow wood pallets, barrels, and even the architecture of a winery can harbour TCAWhy wineries avoid bleach-based cleaning productsThe banned chlorophenol fungicide once used on cork trees and why its residues are still causing problems decades laterWhy TCA is not limited to wine, with examples from carrots and kitchen cabinets What to Do with a Corked Bottle Why leaving the wine in the glass for a while will make the fault more obvious rather than lessWhether you can cook with a corked wine and what David Bird says about itHow to return a corked bottle to the retailer and what happens next in the supply chainHow to find a corked bottle to smell for reference at your local wine shopWhy a corked bottle in a case does not mean the whole case is affected Episode Highlights and Quotes "If the wine doesn't taste like it did last time, it can just dampen or dull the fruit aromas and flavors just a little bit. And I think this can be perhaps sometimes the most damaging to a wine." "The threshold is in parts per trillion. To put this into perspective, it is like one second in 32,000 years, or a few drops in an Olympic size swimming pool." "If you're in a setting and you feel the wine may be corked, you say hey, this wine, I'm not sure, could you smell it as well. It is a dialogue. We are not going to do that to each other." Cork Taint Quick Reference Guide What Corked Smells Like Wet cardboard Damp basement Wet dog Mouldy newspaper Autumnal notes (David Bird's description) What Causes TCA Chlorine reacting with wood materials, converted by microbes into TCA Most commonly associated with natural cork Also found in wood pallets, barrels, winery architecture, and cardboard packaging Key Facts for WSET Students TCA stands for 2,4,6-trichloroanisole Detection threshold measured in parts per trillion More easily detected in sparkling wines due to CO2 Incidence of cork taint has reduced significantly since the 1990s as cork companies have worked to address the issue Still occurs and worth knowing how to identify What to Do with a Corked Bottle Leave it in the glass for 30 minutes and revisit - the fault will ...
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    13 分
  • 108. Gewurztraminer - The One Wine You Will Always Identify in a Blind Tasting | WSET Level 2 and Level 3

    108. Gewurztraminer - The One Wine You Will Always Identify in a Blind Tasting | WSET Level 2 and Level 3
    2026/04/23
    Host: Joanne Close Episode Length: 10 minutes 53 seconds Release Date: April 23, 2025 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 Ready to test yourself under exam conditions? Three full 50-question mock exams modelled on the actual WSET Level 2 Award in Wines exam. Get your results immediately and know exactly where you stand before exam day. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description If there is one grape that will wake up your nose and make you feel like a confident taster, it is Gewurztraminer. In this episode Joanne makes the case that Gewurztraminer is probably the most recognisable grape in the world, and explains exactly why that matters for anyone who has ever sat in a tasting and worried that their nose is broken. It is not broken. You just need the right wine in your glass. This episode covers Gewurztraminer in genuine depth, going beyond the brief mentions it gets in the Level 2 and Level 3 textbooks to give you the full picture. Joanne walks through the grape's historical origins, its ancient connection to the Traminer family and the Sauvignon lineage, why climate is everything for this variety, and what makes Alsace its undisputed spiritual home. If you have a bottle of Alsatian Gewurztraminer within reach, this is the episode to listen to with a glass in hand. The episode also covers where else Gewurztraminer is grown at Level 3, including Germany, New Zealand, Chile, Washington State, and the Finger Lakes, and why some of these cooler climate regions have real potential for the variety going forward. What You'll Learn in This Episode Why Gewurztraminer Matters for WSET Students Why Gewurztraminer is considered the world's most recognisable grape and what that means for blind tastingHow identifying pronounced aromatic varieties builds tasting confidence at every levelWhy this grape is covered in detail for both Level 2 and Level 3 despite its brief textbook mention Pronunciation, Meaning, and Origins How to pronounce Gewurztraminer correctlyWhat Gewurz means in German and why the umlaut is often dropped in modern labellingThe ancient Traminer vine family and its connection to Sauvignon Blanc and Grauer TraminerFirst recorded references in the Rheingau in 1827 and in Alsace in 1886 Climate and Vineyard Considerations Why Gewurztraminer needs a cool to moderate climate with a long growing seasonThe danger of low acidity and what happens to the wine in warmer climatesWhy flabbiness is the enemy and how harvest timing is criticalHow sugar builds rapidly and why alcohol levels of 14% or above are common In the Glass Full body and rich oily texture explainedThe deep golden colour that comes from the pink-tinged grape skinKey aromas and flavours - lychee, rose, and sweet baking spicesThe electric, almost pop rock sensation Joanne describes on the palateThe vocabulary used to describe Gewurztraminer - pungent, exotic, flamboyant, intensely perfumed Gewurztraminer in Alsace Why Alsace is the spiritual home of GewurztraminerIts status as one of the four noble grape varieties permitted for Grand Cru, Vendanges Tardives, and Selection de Grains NoblesRoughly 18.6% of Alsace plantings, approximately 3,000 hectaresAlsace holds around one third of the world's total Gewurztraminer plantingsSecond only to Riesling in terms of plantings within Alsace Where Else Gewurztraminer Grows Germany - approximately 1,000 hectares, its ancestral homeNew Zealand - around 200 hectaresChile - Bio-Bio and Itata Valleys, small plantings mentioned in the Level 3 textbookWashington State - Columbia Valley and cooler AVAs showing strong potentialFinger Lakes - cool climate conditions well suited to aromatic varietiesAustralia and Alto Adige - small but quality-focused plantings Episode Highlights and Quotes "If you're still feeling a little despondent about your tasting abilities, go get a Gewurztraminer from Alsace and it will awaken your nose." "There is nothing shy about Gewurztraminer. I've had this image in my mind all morning of a gal with purple hair going off to a rave with a bunch of glow sticks." "Don't just think it's red wines that can be high in alcohol. You get a glass of Gewurztraminer and it has a good chance of being 14% or higher." Gewurztraminer Quick Reference Guide Key Facts Colour of skin - pink tinge, resulting in deep golden wines Body - full Acidity - low to medium Alcohol - high, commonly 14% or above Texture - rich and oily Aromatic intensity - pronounced Key Aromas and Flavours Lychee, rose, sweet baking spices Words Commonly Used to Describe Gewurztraminer Pungent, exotic, flamboyant, oily, spicy, intensely perfumed Key Regions Alsace, France - spiritual home, one third of world plantings Germany - ancestral home, approximately 1,000 hectares New Zealand - approximately 200 hectares Chile -...
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    11 分
  • 107. Alsace - Climate, Grapes and Appellation Structure for WSET Level 2 and Level 3

    107. Alsace - Climate, Grapes and Appellation Structure for WSET Level 2 and Level 3
    2026/04/16
    Episode 107: Alsace - Climate, Grapes and Appellation Structure for WSET Level 2 and Level 3 Host: Joanne Close Episode Length: 16 minutes 27 seconds Release Date: April 16, 2025 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 picks up where Episode 106 left off and dives deep into the grapes, climate, and appellation structure of Alsace. If you have ever wondered why this narrow strip of land on the French-German border produces such distinctive wines, this episode answers that question in full. The Vosges Mountains turn out to be the key to everything. Joanne explains the rain shadow effect in detail, walking through how Atlantic moisture gets dumped on the western slopes while the vineyards on the eastern foothills enjoy some of the driest and sunniest growing conditions in all of France. That combination of continental climate and natural shelter is what makes Alsace capable of producing wines of genuine depth and complexity from aromatic white varieties. Joanne also makes the case, clearly and without hesitation, that the white wines of Alsace belong in the conversation about the greatest wines in the world. If you are a WSET Level 2 or Level 3 student this episode covers material that is directly relevant to your exam, and Joanne breaks it down in a way that makes it genuinely stick. What You'll Learn in This Episode The Rain Shadow Effect and Why It Matters How Atlantic winds carry moisture from the west and drop it on the western side of the Vosges MountainsWhy the eastern foothills receive only around 500mm of rainfall annually compared to up to 2,000mm on the western sideWhy this dry, sunny microclimate is what makes Alsace wines possible at this northern latitude The Grape Varieties of Alsace Riesling - the dominant grape, medium to full body, typically dry, high acidity, citrus and stone fruit with a stony mineral characterGewurztraminer - pungent, aromatic, spicy nose with lychee, rose, and sweet baking spices, full bodied with rich oily texture and high alcoholPinot Gris - rich, full bodied, high alcohol, pronounced flavour intensity with fresh and dried fruit and a honeyed characterMuscat - light to medium bodied, orange blossom, rose, and fresh grape aromas, and why Muscat Ottonel is more widely planted than Muscat Blanc a Petits Grains despite being less aromaticPinot Blanc - planted on the plains and the key grape for Cremant d'AlsacePinot Noir - the only red grape, less than 10% of total plantings The Appellation System Alsace AOC as the regional appellation covering the majority of productionWhy grape varieties are labelled on Alsace wines and the 100% rule that appliesBlended wines - Edelzwicker, Gentil, and producer-labelled blendsAlsace Grand Cru AOC - the 51 grand cru sites, the rules, and the controversy over boundariesVendanges Tardives - late harvest, minimum sugar ripeness, passerillage, and how it compares to German Spatlese and AusleseSelection de Grains Nobles - the sweetest category, noble rot, and its German equivalent Winemaking in Alsace Why aromatic winemaking means oxygen is the enemy at every stepThe use of stainless steel and inert vessels to preserve primary aromaticsWhy MLF and extended lees ageing are avoidedThe role of large old oak barrels - why they impart no flavour but allow tiny amounts of oxygen to round out the textureThe 2021 sweetness labelling law and why implementation has been uneven Episode Highlights and Quotes "If you give me that MW essay question about whether white wine can be as great as red wine, I am going to focus a lot on Alsace." "Gewurztraminer jumps out of the glass at you in a blind tasting. Your textbook uses the word pungent, which I find hilarious." "These large old oak barrels, some of them are a hundred plus years old. Any oak flavour is no longer being imparted into the wine. The tartrates have crystallised on the inside of the barrel." Alsace Quick Reference Guide The Four Noble Grape Varieties Riesling - medium to full body, dry, high acidity, citrus, stone fruit, mineral Gewurztraminer - full body, low to medium acidity, lychee, rose, sweet spice, high alcohol Pinot Gris - full body, high alcohol, honeyed, fresh and dried fruit Muscat - light to medium body, orange blossom, rose, fresh grape Classification Terms Alsace AOC - regional appellation, majority of production Alsace Grand Cru AOC - 51 individual vineyards, four noble grapes only Vendanges Tardives - late harvest, minimum sugar ripeness, dry to medium sweet Selection de Grains Nobles - noble rot required, always sweet Sweetness Labelling Scale (introduced 2021) sec - dry demi-sec - off dry moelleux - medium sweet doux - sweet Resources Mentioned Episode 106: The History of AlsaceColmar - the city used as a reference point for eastern side rainfall figuresCremant d'Alsace - Alsace sparkling ...
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