The Second Glass

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The Second Glass is a deep-dive podcast series designed for advanced beverage professionals preparing for exams like Certified Spirits Educator (CSE) and Certified Wine Educator (CWE). Each episode profiles a pivotal figure in wine or spirits history—unpacking their influence, legacy, and relevance to today’s tasting rooms and theory exams.

16 jan.

Grape Deep Dive - Nebbiolo

In this episode of The Second Glass, we dive into one of the most paradoxical grapes in the wine world: Nebbiolo—the pale, fragile-looking fruit that somehow produces some of Italy’s most powerful and age-worthy wines. We break down Nebbiolo with absolute clarity: Origins & Identity — why it thrives only in a few corners of Piedmont Structure & Style — high tannin, high acid, light color, but massive impact Signature Aromas — rose, tar, cherry, anise, dried herbs Terroir Influence — how slope, aspect, fog, and soil create dramatic style shifts Barolo vs. Barbaresco — what truly separates the two Modern vs. Traditional winemaking — long maceration? barriques? botti? Other Nebbiolo zones — Langhe, Gattinara, Valtellina and why they matter How to recognize Nebbiolo blind — the non-negotiable tells Food pairings & serving tips — what actually works with all that tannin Whether you're studying for CSW, WSET, CMS, or just obsessed with Italian wine, this episode gives you the mental map you wish you’d had sooner. Pour a glass, sharpen your palate, and let’s decode Nebbiolo—one of the most misunderstood noble grapes on earth.
16 jan.

Grape Deep Dive - Nebbiolo

In this episode of The Second Glass, we dive into one of the most paradoxical grapes in the wine world: Nebbiolo—the pale, fragile-looking fruit that somehow produces some of Italy’s most powerful and age-worthy wines. We break down Nebbiolo with absolute clarity: Origins & Identity — why it thrives only in a few corners of Piedmont Structure & Style — high tannin, high acid, light color, but massive impact Signature Aromas — rose, tar, cherry, anise, dried herbs Terroir Influence — how slope, aspect, fog, and soil create dramatic style shifts Barolo vs. Barbaresco — what truly separates the two Modern vs. Traditional winemaking — long maceration? barriques? botti? Other Nebbiolo zones — Langhe, Gattinara, Valtellina and why they matter How to recognize Nebbiolo blind — the non-negotiable tells Food pairings & serving tips — what actually works with all that tannin Whether you're studying for CSW, WSET, CMS, or just obsessed with Italian wine, this episode gives you the mental map you wish you’d had sooner. Pour a glass, sharpen your palate, and let’s decode Nebbiolo—one of the most misunderstood noble grapes on earth.
16 jan.

Grape Deep Dive - Gewürztraminer

Exotic. Intense. Unmistakable.In this episode of The Second Glass, we dig into one of the most polarizing grapes in the wine world — the unmistakable Gewürztraminer. We break down: Why it smells like lychee, rose, and ginger How its low acidity and powerful aromatics shape winemaking choices Why Alsace remains the global benchmark How styles shift in Alto Adige, Pfalz, and New Zealand Why sweetness levels confuse so many students—and how to decode them fast Food pairings that actually work (spice, rich textures, and aromatic dishes) What CSW, WSET, and CMS students MUST remember for theory exams Whether you love it, avoid it, or don’t understand it yet, this episode will make Gewürztraminer click in a way it never has before.
16 jan.

Grape Deep Dive - Gewürztraminer

Exotic. Intense. Unmistakable.In this episode of The Second Glass, we dig into one of the most polarizing grapes in the wine world — the unmistakable Gewürztraminer. We break down: Why it smells like lychee, rose, and ginger How its low acidity and powerful aromatics shape winemaking choices Why Alsace remains the global benchmark How styles shift in Alto Adige, Pfalz, and New Zealand Why sweetness levels confuse so many students—and how to decode them fast Food pairings that actually work (spice, rich textures, and aromatic dishes) What CSW, WSET, and CMS students MUST remember for theory exams Whether you love it, avoid it, or don’t understand it yet, this episode will make Gewürztraminer click in a way it never has before.
15 jan.

Grape Deep Dive - Gamay

Gamay is one of the wine world’s great bait-and-switch grapes: light and playful on the surface, but capable of shocking depth and structure when given the right terroir. In this episode, we dig into why Gamay thrives in granite soils, how carbonic maceration shaped its global reputation, and why Beaujolais is far more complex than people assume. In this episode, we cover: Origins & history — from the Côte d’Or expulsion to the granite hills of Beaujolais Beaujolais hierarchy — Nouveau, Villages, and the 10 Crus Crus explained — Fleurie’s florals, Morgon’s muscle, Moulin-à-Vent’s aging power Carbonic vs. semi-carbonic — what the techniques actually do to flavor and texture Structure markers — high acidity, low tannin, red fruit, peony, spice Climate considerations — why Gamay hates heat yet suffers in cold Global plantings — Loire Valley, Switzerland, Oregon, Canada, Australia Exam cues — how CSW, WSET, and CMS frame Gamay in theory questions This is the perfect second look at one of the world’s most misunderstood grapes—ideal for students, sommeliers, and anyone who loves bright, vibrant reds with a surprising edge.
15 jan.

Grape Deep Dive - Gamay

Gamay is one of the wine world’s great bait-and-switch grapes: light and playful on the surface, but capable of shocking depth and structure when given the right terroir. In this episode, we dig into why Gamay thrives in granite soils, how carbonic maceration shaped its global reputation, and why Beaujolais is far more complex than people assume. In this episode, we cover: Origins & history — from the Côte d’Or expulsion to the granite hills of Beaujolais Beaujolais hierarchy — Nouveau, Villages, and the 10 Crus Crus explained — Fleurie’s florals, Morgon’s muscle, Moulin-à-Vent’s aging power Carbonic vs. semi-carbonic — what the techniques actually do to flavor and texture Structure markers — high acidity, low tannin, red fruit, peony, spice Climate considerations — why Gamay hates heat yet suffers in cold Global plantings — Loire Valley, Switzerland, Oregon, Canada, Australia Exam cues — how CSW, WSET, and CMS frame Gamay in theory questions This is the perfect second look at one of the world’s most misunderstood grapes—ideal for students, sommeliers, and anyone who loves bright, vibrant reds with a surprising edge.
15 jan.

Grape Deep Dive - Sangiovese

Sangiovese isn’t just a grape — it’s an entire universe of styles, traditions, and regional identities. In this deep dive, we explore why this shape-shifting variety defines central Italy and how small changes in soil, elevation, and clone selection create dramatically different wines. Perfect for CSW, CSS, WSET, and CMS students who want clarity, not confusion. In this episode, we cover: Origins & evolution — how Sangiovese spread across Tuscany and why it’s genetically diverse Clonal families — Grosso vs. Piccolo and how they impact structure, tannin, and longevity The major expressions — Chianti Classico, Brunello, Vino Nobile, Morellino, Rosso di Montalcino Soil effects — the difference between galestro, alberese, clay, and volcanic sites Climate influence — why too much heat kills acidity and too much altitude mutes fruit Winemaking choices — oak vs. neutral vessels, maceration length, modern vs. traditional styles Flavor & structure markers — cherry, tomato leaf, dried herbs, firm tannins, high acidity Food pairing logic — not just what to pair, but why it works Exam tips — what CSW/WSET/CMS typically test about Sangiovese A focused, exam-ready breakdown—perfect for students and enthusiasts who want more than just tasting notes. Let’s open the book on Italy’s backbone grape.
15 jan.

Grape Deep Dive - Sangiovese

Sangiovese isn’t just a grape — it’s an entire universe of styles, traditions, and regional identities. In this deep dive, we explore why this shape-shifting variety defines central Italy and how small changes in soil, elevation, and clone selection create dramatically different wines. Perfect for CSW, CSS, WSET, and CMS students who want clarity, not confusion. In this episode, we cover: Origins & evolution — how Sangiovese spread across Tuscany and why it’s genetically diverse Clonal families — Grosso vs. Piccolo and how they impact structure, tannin, and longevity The major expressions — Chianti Classico, Brunello, Vino Nobile, Morellino, Rosso di Montalcino Soil effects — the difference between galestro, alberese, clay, and volcanic sites Climate influence — why too much heat kills acidity and too much altitude mutes fruit Winemaking choices — oak vs. neutral vessels, maceration length, modern vs. traditional styles Flavor & structure markers — cherry, tomato leaf, dried herbs, firm tannins, high acidity Food pairing logic — not just what to pair, but why it works Exam tips — what CSW/WSET/CMS typically test about Sangiovese A focused, exam-ready breakdown—perfect for students and enthusiasts who want more than just tasting notes. Let’s open the book on Italy’s backbone grape.

The Second Glass is a deep-dive podcast series designed for advanced beverage professionals preparing for exams like Certified Spirits Educator (CSE) and Certified Wine Educator (CWE). Each episode profiles a pivotal figure in wine or spirits history—unpacking their influence, legacy, and relevance to today’s tasting rooms and theory exams.

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Drink Different
Aktiva år

2025 - 2026
Avsnitt

48
Åldersgräns

Barnvänligt
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© Drink Different
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The Second Glass

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