Wine Educate: Wine Lessons, Travel & WSET Study Prep

Joanne Close
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Welcome to the Wine Educate Podcast, your ultimate guide to mastering wine through the lens of WSET wine courses and certifications. Whether you're a beginner exploring WSET Level 1 or preparing for the rigorous WSET Level 3 exam, this podcast is packed with insights tailored for every stage of your wine education journey. Learn wine tasting techniques using the Systematic Approach to Tasting (SAT), discover expert strategies for excelling in WSET essay practice, and dive into topics like food and wine pairing and career pathways in the wine industry. With episodes on professional wine education, tips for online wine classes, and behind-the-scenes stories from WSET exam preparation, we'll help you turn your passion for wine into expertise. Whether you're pursuing wine certification for personal growth or advancing your career as a sommelier or educator, the Wine Educate Podcast is here to guide you—one glass at a time. Subscribe now to gain the confidence to ace your WSET courses and elevate your appreciation of wine! This podcast is for you if you are asking questions such as: How do I study for WSET classes? How do I pass WSET Level 3? How do I pass WSET Theory? How do I pass WSET Tasting? How can I take WSET Level 1 course online? Where can I take WSET Level 1 course online? Where can I take WSET Level 2 course online? Where can I take WSET Level 3 course online? What are the WSET Level 2 study materials? How can I prepare for the WSET Level 3 exam? What wine certification programs are available? What are the best wine education podcasts? Where are wine tasting courses near me? How can I take an online wine education class? What are Wine and Spirit Education Trust certifications? How can I become a certified sommelier? What is a wine appreciation course? What wine education is for beginners? What are advanced wine studies? Can I study wine abroad? Can I study WSET in France? Can I study WSET in Europe? What are the top wine regions to visit? How can I find wine tasting tours? What are some WSET exam tips? What are some wine industry certifications? What are professional wine qualifications? What are some wine courses for enthusiasts? What is the WSET diploma program? What are the benefits of obtaining a WSET Level 1 certification? How can I prepare for the WSET Level 2 exam? What topics are covered in the WSET Level 3 course? Are there online courses available for WSET certifications? What is the difference between WSET and sommelier certifications? How long does it take to complete WSET Level 1? What are the costs associated with WSET Level 2 courses? Can I take WSET exams online? What career opportunities are available with a WSET Level 3 certification? How do I find WSET-approved course providers near me? What study materials are recommended for WSET Level 2? Are there practice exams available for WSET Level 3? What is the pass rate for WSET Level 2 exams? How does WSET certification benefit wine professionals? What are the prerequisites for enrolling in WSET Level 3? Can I retake the WSET exam if I don't pass on the first attempt? What is the format of the WSET Level 1 exam? Are there scholarships available for WSET courses? How does WSET certification compare to other wine education programs? What are the best resources for WSET Level 3 exam preparation? How many wines do you taste in WSET Level 2? Is WSET Level 3 difficult? What jobs can I get with a WSET certification? What is the difference between WSET and CMS (Court of Master Sommeliers)? How can I memorize wine regions for the WSET exam? Do I need WSET Level 1 before taking Level 2? What's the difference between WSET Level 2 and Level 3? How does blind tasting work in WSET exams? Is WSET certification worth it? What are the hardest parts of the WSET Level 3 exam? Can you skip WSET Level 1 and go straight to Level 2? What are the key sparkling wine styles covered in WSET Level 3? How do I apply the BLIC (Balance, Length, Intensity, Complexity) method? What

  1. 104. Wine Tracking Apps - Which One Is Right for You?

    6D AGO

    104. Wine Tracking Apps - Which One Is Right for You?

    Episode 104: Wine Tracking Apps - Which One Is Right for You? Host: Joanne Close Episode Length: 11:45 Release Date: March 26, 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox every Tuesday. https://mailchi.mp/6648859973ba/newsletter Episode Description A listener reached out asking which wine app to use, and it turns out a lot of people have the same question. Joanne posed it to her newsletter community and the responses came flooding in, with avid trackers, reluctant trackers, and proud non-trackers all weighing in. This episode breaks down what the community said, reviews the most popular apps, and makes the case for why tracking your collection might be more useful than you think. Joanne covers CellarTracker, Vivino, InVintory and Oeni, looking at what each app does, who it suits, and what it costs. She also walks through the practical reasons to start tracking, from knowing what you have and when to drink it, to building a personal taste profile over time and even valuing your collection for insurance purposes. Whether you are a dedicated tracker, someone who keeps meaning to start, or someone who has no intention of ever downloading an app, this episode has something for you. What You'll Learn in This Episode The Listener Results How 34 listeners responded to the wine app question The three camps that emerged: dedicated trackers, reluctant trackers and proud non-trackers App breakdown by percentage: Vivino 35%, CellarTracker 24%, InVintory 12%, Oeni 6%, other methods 23% Why Bother Tracking At All Knowing what you own and where it is Understanding when a bottle is ready to drink Making smarter buying decisions and identifying gaps in your collection Price comparison across markets Building a personal taste profile over time Food and wine pairing suggestions Keeping a record of wine trips and experiences Valuing your collection for insurance or resale The Apps Reviewed CellarTracker Founded 2003 by Eric LeVine, a Microsoft programmer who built it for himself 1 million active users and 9 million community tasting notes Free at the basic level with paid subscription tiers scaled to cellar size Integrates professional critic reviews including Jancis Robinson Vivino Founded 2010 by Heini Zachariassen and Theis Søndergaard in Copenhagen 65 million users, 15 million wines in the database, 2 million labels scanned daily Best for discovery and browsing across 18 markets Free with ads, premium tier available, not built for serious cellar tracking InVintory Founded in Canada in 2018 by father and son team Jeff and Josh Daiter Sommelier-curated database of 2 million wines, rated 4.8 out of 5 on the App Store 3D cellar visualisation, AI sommelier, real-time market valuations and drinking window alerts Includes an insurance export report to value your collection for coverage Oeni Founded in France in 2023, the newest app in this comparison Over 800,000 downloads, freemium model with Plus plan at 59.99 euros per year Gamification built in: scan a label, post a review, collect corks as you progress Joanne describes it as Duolingo for wine lovers Episode Highlights "Some of you are steel trap minds. It's all in your head and I give you full credit for that." "InVintory feels like the Rolls Royce of wine apps. 3D cellar visualisation, AI sommelier, real-time market valuations. Talking my language." "They took my favourite topic and gamified it. Yes please." Resources Mentioned CellarTracker: cellartracker.com Vivino: vivino.com InVintory: invintory.com Oeni: oeni.app Jancis Robinson: wine critic integrated with CellarTracker wineeducate.com Connect with Wine Educate 📧 Newsletter: https://mailchi.mp/6648859973ba/newsletter 🌐 Website: wineeducate.com 📺 YouTube: https://www.youtube.com/@WineEducate About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognised 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. Subscribe and Share Never miss an episode. Subscribe on your favourite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube ⭐ If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show. 📧 Stay Connected Join the Wine Educate Newsletter for wine tips, episode updates and exclusive content delivered straight to your inbox every Tuesday. https://mailchi.mp/6648859973ba/newsletter Episode 104 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

    11 min
  2. 103. German Wine Regions for WSET Level 2 - Mosel, Rheingau, and Pfalz

    MAR 19

    103. German Wine Regions for WSET Level 2 - Mosel, Rheingau, and Pfalz

    Episode 103: German Wine Regions for WSET Level 2 - Mosel, Rheingau, and Pfalz Host: Joanne Close Episode Length: 11:17 Release Date: March 19, 2026 Free Quiz: Test your German wine knowledge here with the 10-question Level 2 quiz! https://docs.google.com/forms/d/e/1FAIpQLSfdI2QS9k6qiBJWb-y9XoKX0DXT4nMSMaTRr1UBkXjJ7LsQsQ/viewform?usp=publish-editor Join the Wine Educate Newsletter Get a fresh quiz delivered to your inbox each week! Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Description Germany pushes the boundaries of where wine can grow, sitting at 47-51 degrees latitude at the very edge of the wine-growing world. In this episode, Joanne covers the three German wine regions you need to know for WSET Level 2: Mosel, Rheingau, and Pfalz. Each region has its own character shaped by latitude, slope, and proximity to rivers. From the impossibly steep 60-70% inclines of the Mosel to the balmy (relatively speaking) Pfalz, you'll learn what makes German Riesling so special and why these wines can have 20-30 grams of residual sugar without tasting sweet. Plus, Joanne shares her memorable story of running out of gas on the Autobahn in a Mini Cooper - and why you should always rent an Audi instead. What You'll Learn in This Episode German Wine Geography & Climate Why Germany sits at the extreme northern limit of wine growing (47-51 degrees latitude) How one degree of latitude equals 69 miles and creates noticeable climate differences The 200-mile stretch from north to south across Germany's wine regions Why Germany has only 100,000 hectares planted compared to France's 800,000 Mosel Region The coolest of the three regions at 51 degrees latitude Slopes up to 60-70% incline - among the steepest in the world Why slate soils and river reflection help ripen grapes in this extreme climate The magic of high-acid Riesling with 20-30 grams of residual sugar that doesn't taste sweet Why these vineyards require hand labor and multiple workers (no machines possible) Rheingau Region Small but historically important region at 50 degrees latitude South-facing slopes along the Rhine River Typically drier and fuller-bodied Riesling styles The Geisenheim University - birthplace of Müller-Thurgau and a leading wine research center Pfalz Region The warmest region at 49 degrees latitude Benefits from mountain protection on the western side Dry, medium-bodied wines with riper stone fruit flavors (peach vs citrus) The largest of the three regions with nearly 24,000 hectares planted Episode Highlights & Quotes "The fact that they actually make wine here is nothing short of a miracle. Slopes can be up to 60 to 70% incline - they are among some of the steepest slopes in the world." "You can have a wine with 20 to 30 grams of residual sugar, and because that acidity is so high, you don't even notice it. That is the magic of a Mosel." "When you're going 160 miles per hour on the Autobahn in an Audi, you sleep like a baby in the backseat." Quick Reference: Three German Regions Comparison Mosel (51° latitude) Coolest region Steepest slopes (60-70% incline) Light, high-acid Riesling Often sweeter styles Slate soils retain heat Rheingau (50° latitude) Small but historically important South-facing Rhine slopes Structured, balanced, typically drier Home to Geisenheim University Pfalz (49° latitude) Warmest region Mountain-protected Dry, medium-bodied Riper stone fruit flavors Largest of the three regions Resources Mentioned Geisenheim University (founded 1872) Bremer Calmont Slope (example of extreme Mosel steepness) Müller-Thurgau grape (created at Geisenheim) Episode 64: VDP classification system Connect with Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Website: https://wineeducate.com YouTube: Watch this episode with visual examples and slides 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're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Get a fresh quiz delivered to your inbox each week! Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode 103 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

    11 min
  3. 102. The 1971 German Wine Law - How Ripeness Replaced Terroir

    MAR 12

    102. The 1971 German Wine Law - How Ripeness Replaced Terroir

    Episode 102: The 1971 German Wine Law - How Ripeness Replaced Terroir Host: Joanne Close Episode Length: 8:18 Release Date: March 12, 2025 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Germany's wine laws are different from the rest of the European Union, and understanding why requires looking back at the pivotal 1971 wine classification. This law completely reshaped German wine, and not always for the better. In this episode, Joanne explains how Germany went from 30,000 named vineyard sites to just 2,600, why ripeness became the primary quality indicator, and how this decision weakened the link between terroir and wine quality. You'll also learn about the VDP's pushback against these laws and the encouraging 2021 amendment that's bringing terroir-based classifications back to German wine. If you're studying for WSET Level 3, pay close attention. German wine law shows up on essay questions, and understanding the historical context makes the current system much clearer. What You'll Learn in This Episode The History Behind the 1971 Wine Law How Germany historically recognized vineyard quality (including the famous 1868 Prussian tax map) Why Germany needed new wine regulations in the early 1900s The intentions behind the 1971 classification and why it focused on ripeness How the 1971 Law Changed German Wine The Pradikatswein system: Kabinett, Spatlese, Auslese, and beyond Why Germany prioritized ripeness over terroir (unlike France and Italy) The creation of Grosslagen and how it merged smaller vineyard sites How 30,000 vineyard sites became just 2,600 The Consequences of This Approach Why the law weakened the link between vineyard site and quality How label confusion hurt German wine's prestige in export markets The economic impact on producers with historic vineyard sites The VDP and Recent Changes Who the VDP is and why they pushed back against the 1971 law The 2021 amendment restoring hierarchy (regional wine, village wine, single vineyard wine) Why this is good news for German terroir recognition Episode Highlights & Quotes "Germany really prioritized ripeness over terroir. This really differs from what's happening in France or Italy, where the location is really important and protected and recognized as producing superior wines." "Before 1971, there were about 30,000 named vineyard sites. The law reduced this to about 2,600 sites, which is remarkable to me." "The pendulum is swinging back in the opposite direction, and these beautiful special terroirs of Germany are getting the recognition that they very clearly deserve." Key Reference: The 1971 Wine Law Impact What Changed: 30,000 vineyard sites reduced to 2,600 Creation of large Grosslagen regions Historic vineyard sites merged under single names Ripeness-based classification (Pradikatswein) became the quality standard Why It Mattered: Weakened connection between site and quality Created label confusion (similar names for different quality levels) Hurt German wine's export reputation Frustrated producers with premium vineyard sites The Correction: VDP (independent producer organization) pushed for change 2021 amendment restored terroir-based hierarchy Renewed focus on regional, village, and single vineyard wines Resources Mentioned Episode 64: Deep dive into the Pradikatswein system (Kabinett, Spatlese, Auslese, etc.) The 1868 Prussian vineyard tax map (Saar and Mosel sections) VDP (Verband Deutscher Pradikatsweinguter) - German wine growers' association Coming Up Next Week Episode 103: The VDP - Germany's Quality Wine Revolution Joanne breaks down what the VDP is, their classification rules, and why WSET Level 3 students need to know this for essay questions. Connect with Wine Educate 📧 Newsletter: https://mailchi.mp/6648859973ba/newsletter 🌐 Website: wineeducate.com 📺 YouTube: Watch this episode with visual examples and slides at [YouTube Channel Link] Don't miss out on exclusive wine education content - join our newsletter community today! 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're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube ⭐ Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Join the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Get wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 102 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

    8 min
  4. 101. Riesling for WSET Level 2 - Everything You Need to Know

    MAR 5

    101. Riesling for WSET Level 2 - Everything You Need to Know

    Host: Joanne Close Episode Length: 15 minutes 31 seconds Release Date: Thursday, March 5, 2026 Riesling for WSET Level 2 - Everything You Need to Know Join the Wine Educate Newsletter Every week get your Level 1, 2 & 3 WSET tips including multiple choice quizzes and Level 3 essay questions. Stay informed about in-person and online classes as well as trips. 👉 Subscribe to the Newsletter Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode Description This episode kicks off a new series on Germany, Alsace, and Austria by starting where it all begins: Riesling. Jancis Robinson calls it the world's most undervalued, often misspelled, and most often mispronounced grape. Joanne breaks down everything you need to know about this versatile variety, from its German origins to its ability to express terroir like few other grapes can. You'll learn why Riesling's naturally high acidity is its superpower, allowing winemakers to create everything from bone-dry wines to lusciously sweet dessert styles. Joanne also tackles the petrol aroma (yes, that's a thing), explains why cool climates are essential for Riesling, and shares why serious wine collectors are turning to German Riesling as Burgundy prices them out of the market. This is a straight-up lesson for Level 2 students, but anyone interested in understanding one of the world's greatest white grapes will find this episode valuable. What You'll Learn in This Episode Riesling Basics Origins in Germany dating back to 1435 Parent grape lineage (Gouais Blanc, related to Chardonnay and Gamay) Why Riesling thrives in cool to moderate climates The importance of being a late-ripening grape Key Characteristics Naturally high acidity and why it matters Why Riesling is classified as an aromatic grape The role of old, neutral oak barrels in German winemaking Riesling's ability to express terroir Styles and Winemaking Range of sweetness levels from dry to very sweet How winemakers create off-dry and medium-sweet styles Aging potential (decades, similar to Cabernet Sauvignon) Development of tertiary aromas like honey and petrol Flavor Profiles Early harvest: green apple, pear, citrus Riper styles: stone fruit, tropical fruit Late harvest/botrytis: dried fruit, honey Key Regions for Level 2 Students Germany: Mosel (lighter, ethereal, medium sweetness), Rheingau (drier, fuller bodied), Pfalz (reliably dry, fuller bodied) Alsace, France: Dry, full-bodied styles (up to 13.5% alcohol) Australia: Eden Valley and Clare Valley (dry, lime, peach blossom, petrol) Episode Highlights & Quotes "If a grape is later ripening and if it warms up too soon, it won't have the time to develop their aromas and flavors. So a later ripening grape needs a cooler climate in order to stretch out the ripening to develop these flavors." "For my wine collectors or budding wine collectors out there, you can get so much more enjoyment and stretch your budget a lot further by investing in German wines than you can say in perhaps Burgundy today. Some of the very top Rieslings are selling for 50, $60 where you could 10x that for Burgundy." "It is time to look at Riesling in a new light. Unfortunately, in the eighties there was a lot of Liebfraumilch in the market. 60% of German exports were this Liebfraumilch, which is not a very impressive wine, and it's given Riesling a bad name." Quick Reference: Riesling at a Glance Climate: Cool to moderate Acidity: Naturally high Oak: Typically none (or old, neutral barrels in Germany) Sweetness range: Dry to very sweet Body: Light to full Aging potential: Decades Signature aromas: Green apple, citrus, stone fruit, petrol (in older wines) Top regions: Germany (Mosel, Rheingau, Pfalz), Alsace, Australia (Eden Valley, Clare Valley) Resources Mentioned Jancis Robinson (wine critic and author) Von Buhl (German wine importer) Peter Lauer wines (Mosel producer) Florian Lauer (current winemaker at Peter Lauer) Understanding Wines: Explaining Style and Quality (WSET textbook) Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Wine Educate website: https://wineeducate.com Coming Up Next Week Episode 102: The History of German Wine Joanne dives into the fascinating history of German wine, exploring how this northern wine region became one of the most important in the world. Subscribe so you don't miss any episodes in this series. About Wine Educate Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. We teach WSET Level 1, 2 & 3 Award in Wines, Level 1, 2 & 3 Award in Spirits, Level 1 & 2 Award in Beer, and Level 1 & 2 Award in Sake, both in-person and online. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. View upcoming classes: https://wineeducate.com Watch on YouTube Since Episode 84, all podcast episodes are now available in video form on YouTube with slides and images to help you follow along visually. Watch on YouTube: https://www.youtube.com/@WineEducate Leave a Review ⭐ If you enjoyed this episode, please leave a 5-star review! Your reviews help other wine students discover the show. 📧 Stay Connected Every week get your Level 1, 2 & 3 WSET tips including multiple choice quizzes and Level 3 essay questions. Stay informed about in-person and online classes as well as trips. 👉 Join the Wine Educate Newsletter Newsletter: https://mailchi.mp/6648859973ba/newsletter Episode 101 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

    15 min
  5. 100. How to Use the Wine Educate Podcast for WSET Study

    FEB 26

    100. How to Use the Wine Educate Podcast for WSET Study

    Episode 100: How to Use the Wine Educate Podcast for WSET Study Host: Joanne Close Episode Length: 7 minutes 8 seconds Release Date: Thursday, February 26, 2026 📧 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Episode 100 is a milestone. Joanne takes a moment to reflect on what this podcast is, what it's not, and most importantly, how to use it as a study tool for your WSET certification. This isn't a substitute for WSET classes. It's a supplement. A way to flesh out the textbook material, tie concepts into history and context, and reinforce what you're learning in class. Some episodes are direct lessons for specific WSET levels. Others are what Joanne calls "lagniappe," something extra that helps put everything together. If you've been listening since episode one or you just found the show, this episode explains how to make the most of it at every stage of your wine education. What You'll Learn in This Episode About the Podcast What the Wine Educate Podcast is and what it's not How to use the podcast alongside your WSET classes Why wine is "infinitely fascinating" and part of the humanities The difference between core lessons and lagniappe content How to Use This Podcast for WSET Study Listen along with your WSET class for reinforcement Go back and re-listen when topics come up again in class Use it to flesh out textbook material that feels dry or confusing The Newsletter as Your Study Hub Level 1 students get guidance on building tasting vocabulary Level 2 students get weekly multiple choice questions Level 3 students get essay questions for exam practice Weekly wine tips broken down by level Why the Newsletter Matters Social media shows content to only a fraction of followers Newsletter delivers directly to people who want the content Best way to communicate with the Wine Educate community Updates on upcoming classes and resources Episode Highlights & Quotes "Wine is infinitely fascinating. I often refer to wine as one of the extensions of the humanities. It covers history, science, geography, geology, art, food pairing. All those things are included in this gorgeous, delicious, fascinating beverage." "This podcast is not a substitute for these classes. This podcast is meant as a supplement, a study supplement." "It is difficult just sitting alone with your textbook reading the same paragraph over and over again. Sometimes it's very helpful to flesh that out, tie it into a bit of history, and that is how you learn these concepts." "At this stage, if it's not fun, I don't want to do it. And every Tuesday when I gather my thoughts and sit down to organize these podcasts, it's joy. It is great fun." Resources Mentioned Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter Wine Educate Website: wineeducate.com Summer wine trips to France: https://youtu.be/R-wVjMEAeyI?si=yd2Yu2x_cktTghnF Coming Up Next Week Episode 101: German, Austria & Alsace Series Begins Joanne starts a new series covering German, Austrian, and Alsace wines. Subscribe so you don't miss any episodes in this series. 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're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Watch on YouTube Since Episode 84, all podcast episodes are now available in video form on YouTube with slides and images to help you follow along visually. Watch Episode 100 on YouTube: youtube.com/@wineeducate Leave a Review ⭐ If you enjoyed this episode, please leave a 5-star review! Your reviews help other wine students discover the show. 📧 Stay Connected Join the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 100 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

    7 min
  6. 99. Moscato d'Asti: The Asti Method and Piedmont's Sweet Sparkling Wine

    FEB 19

    99. Moscato d'Asti: The Asti Method and Piedmont's Sweet Sparkling Wine

    Episode 99: Moscato d'Asti - The Asti Method and Piedmont's Sweet Sparkling Wine Host: Joanne Close Episode Length: 9:47 Release Date: February 19th 2026 Join the Wine Educate Newsletter https://mailchi.mp/6648859973ba/newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Episode Description Moscato d'Asti is one of the most misunderstood classic wine styles. This lightly sweet, gently sparkling, low alcohol wine from Piedmont deserves better than its dismissive reputation. When you taste a good example, you understand just how glorious it can be. This episode covers the Asti method, a production technique that's completely different from both the traditional method and the tank method. You'll learn why Canelli is considered the cradle of Moscato, how the Asti method works (think of it as a one pot wonder), and what makes Muscat Blanc a Petits Grains such an important grape historically. Joanne also covers the difference between Asti and Moscato d'Asti, and why this wine is perfect for brunch or late morning sipping. What You'll Learn in This Episode Moscato d'Asti Geography and History Moscato d'Asti DOCG location in northwestern Piedmont Provinces of Asti, Cuneo, and Alessandria with 9,700 hectares planted 7,000 hectares on slopes (better quality grapes) 52 communes and 4,000 growers with average vineyard size of 2.45 hectares Canelli as the cradle of Moscato, first made in 1865 UNESCO World Heritage Site status The Muscat Grape Family Moscato is the Italian name for Muscat One of Italy's most planted white varieties Muscat Blanc a Petits Grains is the specific type used for Asti (minimum 97%) One of the first grapes to be recognized, grown in the Mediterranean for centuries Known as "the grape of the bees" dating back to Pliny the Elder Makes everything from light sweet sparkling to dry wines to fortified styles Alcohol range from 6% to 20% depending on style The Asti Method Explained Juice is chilled and stored until needed (keeps wine fresh) Fermentation begins in tank with CO2 allowed to escape initially Tank is sealed and fermentation continues, trapping CO2 Wine is chilled when it reaches about 7% alcohol Wine is filtered to remove yeast, stopping fermentation Residual sugar remains, creating a sweeter style Everything happens in one tank (like a one pot wonder) No autolysis or lees aging Preserves pure Muscat fruit character Asti vs. Moscato d'Asti Asti: More full sparkling, higher atmospheric pressure, slightly higher ABV Moscato d'Asti: Lower atmospheric pressure, slightly lower alcohol Moscato d'Asti uses superior grapes, so overall quality is better Flavor Profile and Characteristics Fragrant, floral, and grapey (one of the only wines where "grapey" is accurate) Aromas of peach blossom and lovely floral aromatics On the sweeter side but still refreshing Low alcohol (around 7%) Episode Highlights & Quotes "Moscato d'Asti, not just sweet, bubbly. I want to emphasize that there's certain styles of wines here that we are a bit dismissive of perhaps, and I don't want that for you. I want you to be able to experience a good example of this wine so you could know just how glorious it can be." "I liken this to a one pot wonder, right? Like a crockpot, like you just put it all in there, shut the lid and let it do its thing." "This may be the only grape that we use the descriptor grapey. When my children were younger, I used to have them smell wine and they would always say, smells like grape." Moscato d'Asti Quick Reference Asti Method Process Juice is chilled and stored Fermentation begins in tank, CO2 escapes Tank is sealed, fermentation continues Wine is chilled at 7% alcohol Wine is filtered to remove yeast Result: sweet, gently sparkling, low alcohol wine Key Differences Asti: More bubbles, higher pressure, higher ABV Moscato d'Asti: Less fizzy, lower alcohol, superior grapes, better quality Production Details 9,700 hectares total (7,000 on slopes) 4,000 growers with average 2.45 hectare vineyards Most growers too small to vinify their own wine Larger houses and co-ops buy grapes from small growers Some small producers like Bera still exist Resources Mentioned Bera (Alessandra Bera) - producer in Piedmont Canelli - major town and UNESCO World Heritage Site Muscat Blanc a Petits Grains grape Coming Up Next Week Episode 100: Special Episode Episode 100 is here and Joanne hasn't fully decided what she's doing yet because she's getting precious about this milestone. Stay tuned for something special. 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're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Join the Wine Educate Newsletter at https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 99 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

    10 min
  7. 98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region

    FEB 12

    98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region

    Episode 98: Prosecco - Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region Host: Joanne Close Episode Length: [Insert Duration] Release Date: [Insert Date] Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Recording from the chaos of Mardi Gras in New Orleans (sirens, bands, and floats included), Joanne breaks down why Prosecco deserved its own episode. This Italian sparkling wine produces nearly 500 million bottles annually - dwarfing both Champagne and Cava - and uses the tank method to create those fresh, fruity bubbles you know and love. You'll discover why the grape was renamed from Prosecco to Glera in 2009, how to navigate the confusing sweetness levels where "dry" is actually sweeter than "extra dry", and what makes Conegliano Valdobbiadene so special (besides being impossible to pronounce). Joanne also introduces Col Fondo, the funky natural wine style with sediment at the bottom that Italians apparently use to make risotto. What You'll Learn in This Episode Prosecco Production & Tank Method Basics Why Prosecco dominates sparkling wine production with 486 million bottles annually The tank method (Charmat method) explained: how it differs from traditional method Champagne Tank method process: second fermentation in pressurized tanks, not bottles Why the tank method is faster, cheaper, and preserves fresh fruit flavors Tank method benefits: no lees aging means vibrant green apple, pear, and melon flavors Who really invented the tank method: Italian Federico Martinotti vs. Frenchman Eugène Charmat Understanding Prosecco's Geography & Quality Levels The 2009 DOC creation and strategic grape renaming from Prosecco to Glera Prosecco DOC covers 34,000 hectares with high yields: 18 tons per hectare vs. Champagne's 10-11 Conegliano Valdobbiadene DOCG: the premium zone so hard to pronounce it's a sobriety test Rive designations: 43 named crus on steep limestone slopes (50-500m elevation) Superiore di Asti and other top vineyard areas within the DOCG Prosecco Grapes & Styles Glera: the primary Prosecco grape (formerly called Prosecco) Permitted additions: up to 15% Chardonnay, Pinot Bianco, or Pinot Grigio for body and alcohol Rosé Prosecco (legal since 2020) with up to 15% Pinot Noir Col Fondo "sui lieviti" style: pétillant naturel method with sediment in bottle The Confusing Prosecco Sweetness Levels Brut: the driest Prosecco style Extra Dry: 12-17 g/L residual sugar (the most common style - not actually dry!) Dry: 17-32 g/L residual sugar (confusingly sweeter than "Extra Dry") Why Prosecco sweetness levels can range from dry to medium-sweet Prosecco Tasting Profile & Best Practices Tank method flavor profile: medium acidity, green apple, pear, melon What you won't find: no bread, toast, or pastry flavors (no lees aging) Why Prosecco is made for immediate enjoyment, not aging Global Prosecco consumption: UK and US lead, followed by Germany and France Episode Highlights & Quotes "The name of this wine region may take the cake, win the prize for the most difficult to pronounce wine region in all of wine history... Cat, who owns the lovely Berg Wines, says that if she knows she can't pronounce this, it's time to get someone else to drive her home. So let's try it: Conegliano Valdobbiadene." "As we get sweeter, the terms don't sound like it. Starting with brut, then we have extra dry, which is actually sweeter than brut... then even sweeter on that scale, we have dry - see, it doesn't make any sense." "I read somewhere that they use the fondo to make risotto and I love that. I'm gonna just go with that." Prosecco Quick Reference Guide Tank Method vs. Traditional Method Tank method: second fermentation in pressurized tanks Traditional method: second fermentation in individual bottles Tank method result: fresh, fruity, aromatic sparkling wines Traditional method result: complex, yeasty, bread-like flavors from lees aging Prosecco Production Stats 486 million bottles annually (2019 figures) 34,000 hectares in DOC 80% exported worldwide Yields: 18 tons/hectare (vs. Champagne's 10-11) Prosecco Quality Hierarchy DOC Prosecco (largest area, tank method) Conegliano Valdobbiadene DOCG (premium hills, 50-500m elevation) Superiore di Asti/Rive designations (top vineyard sites, steep slopes) Prosecco Sweetness Scale (driest to sweetest) Brut (driest) Extra Dry (12-17 g/L) - most common Dry (17-32 g/L) - actually sweeter! Resources Mentioned Conegliano Valdobbiadene DOCG Berg Wines (New Orleans wine shop) Col Fondo sui lieviti style (pétillant naturel) Glera grape (formerly Prosecco grape) Coming Up Next Week Episode 99: Other Important Sparkling Wines Joanne wraps up the sparkling wine series with Sekt, Asti, and important New World sparkling wines - finishing off that Level 3 chapter on sparkling. Connect with Wine Educate Newsletter: Subscribe at https://mailchi.mp/6648859973ba/newsletter for wine tips and episode updates Website: wineeducate.com YouTube: Watch this episode with visual examples and slides on the Wine Educate YouTube channel Don't miss out on exclusive wine education content - join our newsletter community today! 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're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence. Subscribe & Share Never miss an episode! Subscribe on your favorite podcast platform: Apple Podcasts Spotify Google Podcasts YouTube Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show! Stay Connected Join the Wine Educate Newsletter at https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox! Episode 98 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

    11 min
  8. 97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine

    FEB 5

    97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine

    Episode 97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine Resources & Links Sign up for the Wine Educate newsletter to receive weekly quizzes, study tips, and Level 3 essay questions: https://mailchi.mp/6648859973ba/newsletter Episode Overview We are continuing our sparkling wine series, and this week the focus is on Cava, Spain's traditional method sparkling wine. In this episode, I walk through the history of Cava, its unusual geography, how it is made, and the quality-driven movements that have emerged in response to its mass-market image. This episode is especially helpful for WSET Level 2 and Level 3 students, as well as anyone looking to better understand the differences between Champagne, Cava, and other traditional method sparkling wines. A Brief History of Cava The first traditional method sparkling wine in Catalonia was made in 1872 by José Raventós after a visit to Champagne. Inspired by what he saw in France, he brought the technique back to Spain and began producing sparkling wine in the Penedès area. The growth of sparkling wine production accelerated after the arrival of phylloxera in the late 1800s. As red wine vineyards were replanted, producers shifted their focus toward grape varieties better suited to sparkling wine. The term Cava was officially adopted in 1970, replacing the use of the word "Champaña," and the Cava DO was formally recognized in 1986 following Spain's entry into the European Union. The word Cava comes from Catalan and means "cellar." The Geography of Cava Cava is unique among European appellations because it is non-contiguous. Unlike most DOs, Cava production is not limited to a single, clearly defined geographic area. That said, around 95 percent of all Cava is produced in Catalonia, centered on the town of Sant Sadurní d'Anoia. Other permitted areas include Navarra, Rioja, Valencia, the Basque Country, Aragon, and Extremadura. For students, this non-contiguous geography can feel confusing, which is why maps and visual references are especially helpful when studying Cava. How Cava Is Made Cava must be produced using the traditional method, meaning it undergoes a second fermentation in the bottle. Key production requirements include: A minimum of nine months of lees ageing before disgorgement Slightly higher permitted yields than Champagne Alcohol levels typically between 10.8 and 14.8 percent Most riddling today is carried out using gyropallets, a technology developed in Spain that allows producers to handle large volumes efficiently. Traditional Grape Varieties Cava relies on three historic white grape varieties with deep roots in the region: Macabeo (also known as Viura) Xarel·lo Parellada These varieties are genetically related and well suited to the climate and soils of Catalonia. For rosé Cava, permitted varieties include Garnacha and Monastrell. International varieties were added later, with Chardonnay approved in 1986 and Pinot Noir in 1998. Their inclusion remains controversial, as some producers feel these grapes dilute Cava's regional identity. Style and Tasting Profile Most Cava is non-vintage and designed to be enjoyed on release. Compared to Champagne, Cava generally shows: Moderate rather than high acidity Dry styles with approachable balance Yeast character from lees ageing, though often different in expression than Champagne One interesting tasting note discussed in this episode is how autolytic character can differ depending on grape variety, sometimes showing more earthy or savory tones compared to the bread and toast notes often associated with Champagne. Production Scale and Industry Structure Cava production is highly concentrated. While there are over 200 producers, the majority of production is dominated by a small number of large companies. The "Big Three" producers, Freixenet, Codorníu, and García Carrión, are estimated to account for roughly 80 percent of total Cava production. This concentration has shaped both the image and regulations of the appellation. The Quality Revolution: Clàssic Penedès and Corpinnat In response to concerns about quality and regional identity, several producers broke away from the Cava DO. Clàssic Penedès Launched in 2014, Clàssic Penedès became the world's first sparkling wine appellation requiring 100 percent certified organic grapes. Key features include: All grapes sourced from DO Penedès Minimum 15 months lees ageing Disgorgement date required on the label Traditional and ancestral methods permitted Corpinnat Founded in 2017, Corpinnat means "heart of Penedès." It is a private quality designation focused on terroir and estate production. Requirements include: 100 percent organic or biodynamic grapes Hand harvesting only Minimum 18 months lees ageing, often much longer At least 90 percent indigenous Penedès varieties Producers include Gramona, Recaredo, Llopart, Nadal, and Torelló. While there have been discussions about closer alignment between Clàssic Penedès and Corpinnat, they remain separate entities as of today. Why This Matters Both Clàssic Penedès and Corpinnat represent a shift toward stricter standards, organic viticulture, and clearer regional identity. Seeking out these labels is one way consumers can explore higher-quality Spanish sparkling wines beyond entry-level Cava. What's Next Next week, we head to Italy to talk about Prosecco, including how it differs stylistically and legally from traditional method sparkling wines. If you'd like access to weekly quizzes and Level 3-style essay questions, be sure to sign up for the Wine Educate newsletter. How to Contact Us joanne@wineeducate.com

    12 min
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4.8
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Welcome to the Wine Educate Podcast, your ultimate guide to mastering wine through the lens of WSET wine courses and certifications. Whether you're a beginner exploring WSET Level 1 or preparing for the rigorous WSET Level 3 exam, this podcast is packed with insights tailored for every stage of your wine education journey. Learn wine tasting techniques using the Systematic Approach to Tasting (SAT), discover expert strategies for excelling in WSET essay practice, and dive into topics like food and wine pairing and career pathways in the wine industry. With episodes on professional wine education, tips for online wine classes, and behind-the-scenes stories from WSET exam preparation, we'll help you turn your passion for wine into expertise. Whether you're pursuing wine certification for personal growth or advancing your career as a sommelier or educator, the Wine Educate Podcast is here to guide you—one glass at a time. Subscribe now to gain the confidence to ace your WSET courses and elevate your appreciation of wine! This podcast is for you if you are asking questions such as: How do I study for WSET classes? How do I pass WSET Level 3? How do I pass WSET Theory? How do I pass WSET Tasting? How can I take WSET Level 1 course online? Where can I take WSET Level 1 course online? Where can I take WSET Level 2 course online? Where can I take WSET Level 3 course online? What are the WSET Level 2 study materials? How can I prepare for the WSET Level 3 exam? What wine certification programs are available? What are the best wine education podcasts? Where are wine tasting courses near me? How can I take an online wine education class? What are Wine and Spirit Education Trust certifications? How can I become a certified sommelier? What is a wine appreciation course? What wine education is for beginners? What are advanced wine studies? Can I study wine abroad? Can I study WSET in France? Can I study WSET in Europe? What are the top wine regions to visit? How can I find wine tasting tours? What are some WSET exam tips? What are some wine industry certifications? What are professional wine qualifications? What are some wine courses for enthusiasts? What is the WSET diploma program? What are the benefits of obtaining a WSET Level 1 certification? How can I prepare for the WSET Level 2 exam? What topics are covered in the WSET Level 3 course? Are there online courses available for WSET certifications? What is the difference between WSET and sommelier certifications? How long does it take to complete WSET Level 1? What are the costs associated with WSET Level 2 courses? Can I take WSET exams online? What career opportunities are available with a WSET Level 3 certification? How do I find WSET-approved course providers near me? What study materials are recommended for WSET Level 2? Are there practice exams available for WSET Level 3? What is the pass rate for WSET Level 2 exams? How does WSET certification benefit wine professionals? What are the prerequisites for enrolling in WSET Level 3? Can I retake the WSET exam if I don't pass on the first attempt? What is the format of the WSET Level 1 exam? Are there scholarships available for WSET courses? How does WSET certification compare to other wine education programs? What are the best resources for WSET Level 3 exam preparation? How many wines do you taste in WSET Level 2? Is WSET Level 3 difficult? What jobs can I get with a WSET certification? What is the difference between WSET and CMS (Court of Master Sommeliers)? How can I memorize wine regions for the WSET exam? Do I need WSET Level 1 before taking Level 2? What's the difference between WSET Level 2 and Level 3? How does blind tasting work in WSET exams? Is WSET certification worth it? What are the hardest parts of the WSET Level 3 exam? Can you skip WSET Level 1 and go straight to Level 2? What are the key sparkling wine styles covered in WSET Level 3? How do I apply the BLIC (Balance, Length, Intensity, Complexity) method? What

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