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Hello, and welcome to the Wine Educate Podcast and YouTube channel. This is Episode 84, and I'm your host, Joanne Close.

In the last few episodes, we've been exploring the Rhône Valley — first the Northern Rhône, and now turning our attention to the Southern Rhône. While they share the Rhône River, the Mistral wind, and a few similar grape varieties, that's largely where the similarities end. The Southern Rhône is broader, warmer, and more diverse — in geography, grapes, and wine styles.

This episode covers the key distinctions between the Northern and Southern Rhône, the major grape varieties (led by Grenache), and the unique climate and soil conditions that shape the wines of this region.

1. Revisiting the Northern Rhône
The Northern Rhône is dominated by Syrah as its single red grape, supported by white varieties like Marsanne and Roussanne. The vines are planted on steep slopes overlooking the Rhône River and trained on individual stakes for wind protection from the fierce Mistral.

2. The Southern Rhône: An Overview
The Southern Rhône is expansive, flatter, and produces significantly more wine than the north. The Mediterranean climate brings mild winters and warm, dry summers, but also drought risk. This is the French region most impacted by climate change challenges, and limited irrigation is permitted with approval.

3. Grape Varieties
Grenache is the hero grape of the Southern Rhône, making up over half of the plantings. It thrives in heat, producing wines with generous red fruit, spice, and high alcohol. Grenache is trained as a bush vine (gobelet), kept low to the ground to protect from the Mistral.

Blending is essential to balance Grenache's alcohol and ripeness. The region's hallmark blends combine Grenache, Syrah, and Mourvèdre, often referred to as GSM blends. Supporting varieties include Carignan and Cinsault.

4. Soils and the Famous Galets
One of the region's most distinctive features is its galets roulés — round river stones found in areas like Châteauneuf-du-Pape. These stones absorb heat during the day and radiate it at night, helping grapes ripen more evenly. Joanne shares a personal story about finding her own Châteauneuf-du-Pape stone — a fun reminder of this classic Rhône feature.

5. White and Rosé Wines
While the region is best known for its reds, there are also notable rosés and white wines. Northern Rhône varieties like Marsanne, Roussanne, and Viognier continue southward, joined by Grenache Blanc, Clairette, and Bourboulenc. The best whites are richly textured, full-bodied, and high in alcohol, with subtle fruit aromas and minimal new oak influence.

6. Winemaking Practices
There is no single Southern Rhône style — winemaking techniques vary widely. Fermentation can occur in stainless steel, concrete, or oak, and while new oak is occasionally used for premium wines, it's not the norm. Styles range from light and fruity to bold and meaty.

Importantly, two-thirds of Southern Rhône wines are made by cooperatives (co-ops), where growers pool resources and grapes to produce wines collectively.

Next week's episode will explore Southern Rhône appellations in more detail — including key AOCs and what makes each distinct. Joanne also promises a Southern Rhône quiz, so listeners can test their knowledge.

If you haven't subscribed to the Wine Educate newsletter, now is the perfect time. Each issue includes study tips for Levels 1, 2, and 3 — and weekly essay questions for Level 3 students preparing for exams.

Visit www.wineeducate.com to subscribe and stay connected.

Email: joanne@wineeducate.com
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The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas

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Hello, and welcome to the Wine Educate Podcast! This is Episode 83, and I'm your host, Joanne Close.

Today we're continuing our Northern Rhône series and diving into the middle and southern parts of the Northern Rhône—covering Saint-Joseph, Hermitage, Crozes-Hermitage, and Cornas.

It's late October here in New Orleans, and after a long hot stretch, it's finally cooling off just enough to think about sweaters—perfect weather to talk about Syrah and the Rhône Valley!

• Stretches roughly 37 miles with diverse terrain and microclimates.

• Awarded AOC status in 1956 and is the second-largest appellation in the Northern Rhône (about 1,370 hectares).

• Produces predominantly red wines (84%) from Syrah, with some white blends of Marsanne and Roussanne.

• Though up to 10% white grapes can be co-fermented with Syrah, this is rarely practiced.

• The historic "crown jewel" of the Northern Rhône—tiny, just 138 hectares, but world-renowned.

• Recognized as an AOC in 1936 and represents only 4% of Northern Rhône plantings.

• Known for its single hillside divided into 20 distinct areas called lieux-dits, many nicknamed "La-Las."

• Produces incredibly age-worthy Syrah wines (20–50 years) and remarkable white Marsanne–Roussanne blends that are among the longest-lived dry whites in the world.

• Stay tuned—Hermitage deserves its own full episode soon.

Pro Tip: Don't overlook the white wines of the Northern Rhône! Marsanne and Roussanne blends are often beautifully complex and well-priced.

• The largest AOC in the Northern Rhône (est. 1937), accounting for about 41% of production.

• Surrounds Hermitage but covers a much wider range of terroirs, leading to variable quality.

• Mostly red wines (Syrah) with a small amount of whites.

• Technically can include up to 15% Marsanne and Roussanne, though in practice this is rarely done.

• A great region for excellent-value Rhône Syrah—ask your local wine shop for recommendations.

• AOC since 1938, and only 155 hectares—small but mighty.

• The name Cornas comes from the Celtic term for "burnt earth," referencing the south-facing granite slopes that trap heat and create a warm microclimate.

• Produces 100% Syrah—powerful, full-bodied reds that reflect their sun-drenched terroir.

• Locals call it an "island of the South in the North."

If you're studying for WSET Level 2 or 3, these regions build on one another:

• Remember that Syrah is the only permitted red grape in the Northern Rhône.

• Marsanne and Roussanne are the two key white grapes replacing Viognier as we move south.

• Co-fermentation is allowed in several appellations but rarely practiced today.

I'm currently working on a WSET Level 3 Membership, which will include deeper dives into specific appellations and winemaking techniques—Hermitage will definitely be featured!

If you're interested, make sure you're on the newsletter list. If you've had trouble signing up, just email me directly at joanne@wineeducate.com—I respond personally.

We've now wrapped up the Northern Rhône. Yes, there are a few tiny AOCs we didn't cover, but those aren't emphasized in the WSET Level 2 or 3 materials.

The goal here is to add texture and depth to your study, helping you understand the context behind the textbook facts without getting lost in the weeds.

As we head into Halloween weekend, enjoy the cooler weather and maybe open a bottle of Rhône Syrah. My daughter is dressing up as the evil Tooth Fairy, and I'll be crafting about a hundred bloody teeth—so wish me luck!

Next week, we head south to explore the Southern Rhône.

Happy studying, and cheers until next time!

Welcome back to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is episode 74.

Today, we're heading to Northeast Italy, into the Veneto, to explore Valpolicella—a region whose wines feature prominently in both WSET Level 2 and Level 3. While you may not think "Valpolicella" sounds familiar, chances are you've heard of or even tried Amarone, one of its most famous styles.

Valpolicella produces a wide range of wines, from light and easy-drinking reds to powerful, age-worthy wines made with partially dried grapes. In this episode, we'll unpack the different appellations, key grape varieties, and unique winemaking techniques that make this region so important to understand for your studies.

• The geography of Valpolicella, located just outside Verona in the foothills of the Lessini Mountains.

• The main grapes: Corvina (the star of the show), along with Corvinone, Rondinella, and Molinara.

• The difference between wines made from fresh grapes versus those made with the appassimento method (partially drying grapes before fermentation).

• The dry styles: Valpolicella DOC and Valpolicella Classico DOC.

• The sweet and powerful wines: Recioto della Valpolicella DOCG and how it paved the way for Amarone della Valpolicella DOCG.

• The story of Amarone's "accidental" birth and its rise to international fame.

• The Ripasso method, where Valpolicella wine is "re-passed" over Amarone skins, creating the so-called "Baby Amarone."

By the end of this episode, you'll have a much clearer grasp of the styles, rules, and labeling terms that often confuse students—and you'll be better prepared to recognize how these wines show up in WSET exam questions.

• Sign up for the Wine Educate Newsletter for weekly study tips, class updates, and practice essay questions. www.wineeducate.com/newsletter-signup

• Catch up on Episode 72 for an overview of Italian wine laws.

Next time, we'll head back to Piedmont to explore a more off-the-beaten-path region, Valle d'Aosta. Stay tuned!

Barolo & Barbaresco: Wine Laws at the WSET Level 3 Level

Welcome back to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is episode 73. Today, we're diving into two of Italy's most legendary regions: Barolo and Barbaresco, through the lens of WSET Level 3 wine laws.

These two Nebbiolo-based DOCGs may sit just two miles apart, but their histories, elevations, soils, and styles each tell a fascinating story. Barolo spans about 2,000 hectares, while Barbaresco is much smaller at just 677 hectares. Both regions are defined by steep south-facing slopes, variations in altitude, and unique mesoclimates that make understanding their laws and vineyard classifications essential for Level 3 students.

In this episode, we'll cover:

• The growth of Barolo's vineyard land (including the 50% increase between 1999–2013) and what it means for quality.

• Barolo's DOCG rules, from 100% Nebbiolo to its strict minimum aging requirements (38 months, with 18 in wood).

• The controversies between traditional and modern producers in the 1990s and how styles have evolved.

• Barbaresco's smaller size, earlier ripening Nebbiolo, and how the Tanaro River influences its style.

• Why Barbaresco requires only 26 months of aging, and the logic behind the January release date.

• The role of villages, named vineyards (crus), and labeling terms that help you identify the best wines.

• How Alba DOC and Langhe DOC wines offer tremendous value compared to their more famous neighbors.

I'll also share some of my own travel experiences in the region—from tasting unforgettable wines to hearing firsthand about the challenges of soaring land and housing prices for local winemaking families.

By the end of this episode, you'll have a clearer picture of how Barolo and Barbaresco's wine laws shape their styles, reputations, and market values.

📌 Next up: On Tuesday, we'll shift focus to Valpolicella and unpack Amarone, Ripasso, and Recioto—another region where wine laws really drive style.

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How to Contact Us

Email: joanne@wineeducate.com Website: www.wineeducate.com Instagram: @wineeducate

Hello and welcome to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is Episode 72.

Last week in the newsletter, I asked what wine laws you wanted me to cover next, and over 75% of you said Piedmont. But before we dive into that beautiful (and complex!) region, it's important to first look at Italy's wine laws as a whole. Understanding the bigger framework will make learning regions like Piedmont much easier.

In this episode, I'll cover:

• Italy's geography and climate – stretching across varied latitudes, mountain ranges, and volcanic soils.

• The incredible grape diversity – over 350 authorized grape varieties and potentially hundreds more still being identified.

• The wine law system – from the EU's PDO/PGI framework to Italy's own DOC, DOCG, and IGT designations.

• History of Italian wine laws – why Italy was later than France to adopt these systems, and how they evolved from the 1960s through the 1990s.

• Key labeling terms – what Classico means (think historic heartland sites) and how Riserva indicates longer aging.

This episode will give you a solid foundation so when we get into regions like Barolo, Barbaresco, Valpolicella, Alto Piemonte, and Valle d'Aosta, the details will click into place.

If you're not yet on the Wine Educate newsletter, make sure to sign up at wineeducate.com – it's where I share extra study tips and give you a say in which regions we cover next.

On Thursday, we'll start with Barolo and Barbaresco, two of the most iconic DOCGs in Italy. See you then!

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Email: joanne@wineeducate.com
Website: www.wineeducate.com
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In this episode of the Wine Educate Podcast, we conclude our Burgundy wine law series with two often-overlooked but fascinating regions: the Côte Chalonnaise and the Mâconnais. These southern Burgundy appellations may not always command the same prestige as the Côte d'Or, but they deliver remarkable value and unique expressions of Chardonnay and Pinot Noir.

We'll cover:

• The geography and elevation of the Côte Chalonnaise and how it impacts ripening and wine style.

• Notable appellations including Rully, Mercurey, Givry, Montagny, and Bouzeron (yes, it's as fun to say as it sounds).

• How wines from these regions compare to their Côte d'Or neighbors—sometimes lighter, sometimes rustic, but often great value.

• The history and expansion of the Mâconnais, where Chardonnay dominates, Gamay sneaks in, and rolling hills create diversity in vineyard conditions.

• Key appellations such as Mâcon-Villages, Saint-Véran, and the star of the region: Pouilly-Fuissé, which gained Premier Cru status as recently as 2020.

• Why these regions represent "sneaky deals" for wine students and enthusiasts alike.

As always, I connect these details back to the WSET Level 3 framework so you'll know exactly what to focus on for exam preparation.

Next week, by popular request, we begin exploring the wine laws of Northern Italy, starting with Piedmont.

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How to Contact Us

• Email: joanne@wineeducate.com

• Website: www.wineeducate.com

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Today's episode continues our Burgundy series with a focus on the Côte d'Or—and more specifically, the role that slope plays in vineyard quality and classification. This concept is key not just in Burgundy but also in other cool to moderate regions like Germany's Mosel and Alsace.

We'll cover:

• Why elevation matters (200–400 meters in the Côte d'Or)

• How soil, drainage, and frost risk change from top to bottom of the slope

• Why mid-slope vineyards are home to many Premier Cru and Grand Cru sites

• How aspect (east/southeast exposure) influences ripening in this northerly climate

• The Côte de Nuits vs. the Côte de Beaune, and why nearly all red Grand Crus are in the north and nearly all white Grand Crus are in the south

• Key villages and their most famous crus, including Gevrey-Chambertin, Vosne-Romanée, Nuits-Saint-Georges, Aloxe-Corton, Meursault, Puligny-Montrachet, and Chassagne-Montrachet

• Newer classifications like Bourgogne Côte d'Or AOC and how they fit into the picture

This is a dense one—but understanding slope and geography will make Burgundy's wine laws far less intimidating.

Next up: we'll wrap up our Burgundy laws series with Chalonnais and the Mâconnais on Thursday.

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Welcome to episode 69 of the Wine Educate Podcast. This week, we're continuing our Burgundy series, focusing on the fascinating history behind the region's wine laws. Understanding this history really helps explain why Burgundy looks the way it does today—with its extreme fragmentation and complex vineyard ownership.

We start by looking at the early role of the monks. The monks not only planted and maintained the vineyards, but also took careful notes over centuries. Their records helped identify which parcels produced the best wines, laying the foundation for today's classification system of Grand Cru and Premier Cru sites.

Then we move to the Napoleonic Code. After the French Revolution, vineyard land was redistributed from the church and nobility to the people. Under Napoleonic inheritance laws, land had to be divided equally among children. Over generations, vineyards were literally sliced into smaller and smaller parcels—sometimes down to just a single row of vines. This made it nearly impossible for individual growers to make and bottle wine on their own, paving the way for the rise of négociants.

We also compare this with Bordeaux, where wealth and resources allowed estates to avoid such division by creating shares, keeping vineyards intact under large châteaux. This is a key reason why Burgundy and Bordeaux evolved so differently.

Finally, we take a closer look at Chablis, adding another layer to our Burgundy pyramid:

• Petit Chablis – entry-level wines from less favorable sites (often cooler or higher).

• Chablis AOC – classic Chardonnay from the region.

• Chablis Premier Cru – 79 sites exist, though not all are widely used on labels.

• Chablis Grand Cru – one appellation, but divided into seven named climats, each appearing on labels.

Next week, we'll dive into the Côte d'Or and one of the most important concepts in wine education: slope. We'll explore why the position of vines on a hillside matters so much, not just in Burgundy but in many of the world's great wine regions.

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How to Contact Us:

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In this episode, Joanne introduces the fascinating world of Burgundy (or Bourgogne) and unpacks the wine laws at the WSET Level 2 level. This is the start of a four-part series on Burgundy, where history, geography, and classification come together to shape one of the most famous wine regions in the world.

You'll learn about:

• How Burgundy compares to Bordeaux in size and production.

• The climate differences between Chablis, the Côte d'Or, and the Mâconnais.

• Why Burgundy's geography and soil diversity create such nuance in its wines.

• The pyramid of Burgundy's appellation system: Regional, Village, Premier Cru, and Grand Cru.

• Key appellations to know for WSET Level 2, including Chablis, Meursault, Puligny-Montrachet, Gevrey-Chambertin, Nuits-Saint-Georges, Beaune, Pommard, Mâcon, and Pouilly-Fuissé.

• The ongoing debate of "Burgundy" vs. "Bourgogne" — which one should we use?

Burgundy may look deceptively simple—white wines are Chardonnay, red wines are Pinot Noir—but this episode shows why its classification system makes it one of the most complex and fascinating regions to study.

Stay tuned for the next episode in this series, where we'll take a deeper dive into Burgundy's history and how it connects to today's wine laws.

Resources & Links

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How to Contact Us

• Email: joanne@wineeducate.com

• Website: www.wineeducate.com

• Instagram: @wineeducate

If you have questions about upcoming WSET classes, coaching or trips book a 15 min free discovery call with Joanne! https://calendly.com/joanne-wineeducate/wset-discovery-call

In this episode, we continue our exploration of Bordeaux wine laws—this time at the WSET Level 3 level—focusing on the complex and sometimes controversial classification systems. Unlike appellations, which are based on geography, grape varieties, and winemaking rules, classifications rank individual estates (châteaux), functioning more like brands. This distinction, along with changes in ownership and vineyard size over time, has created ongoing debates about fairness and relevance.

We cover:

• The 1855 Classification – Commissioned for the Paris Universal Exhibition, ranked by price rather than tasting, and intended to be permanent. Includes the famous upgrade of Château Mouton Rothschild after decades of lobbying.

• Cru Bourgeois – Unique to the Médoc, established in 1932, and reshaped multiple times due to controversy and lawsuits. Now reviewed every 5 years.

• Graves Classification (Pessac-Léognan) – Separate lists for red and white wines, with no ranking, and all classified châteaux now located within Pessac-Léognan.

• Saint-Émilion Grand Cru Classification – The only classification within the appellation system, intended to be reclassified every 10 years, but plagued with disputes, lawsuits, and recent high-profile withdrawals.

If you're studying for Level 3, understanding the history, purpose, and controversies behind these systems can help you navigate exam questions and connect the theory to real-world wine market dynamics.

Next week, we move from Bordeaux to Burgundy—another region where wine laws and classifications are both fascinating and essential for your WSET studies.

Resources & Links:
Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup 

If you have questions about upcoming WSET classes, coaching or trips book a 15 min free discovery call with Joanne! https://calendly.com/joanne-wineeducate/wset-discovery-call

How to Contact Us:
Email: joanne@wineeducate.com
Website: www.wineeducate.com
Instagram: @wineeducate

In this episode of the Wine Educate Podcast, Joanne Close dives into the Bordeaux wine laws at the WSET Level 2 level. If you've ever been curious about how Bordeaux is divided, which grapes dominate, or why the left and right banks produce such different styles of wine, this is your episode.

Joanne covers Bordeaux's moderate maritime climate, its geography defined by the Gironde estuary and its two major tributaries (the Garonne and Dordogne rivers), and how the region is divided into the Left Bank, Right Bank, and Entre-Deux-Mers. You'll learn why Merlot dominates plantings overall, why Cabernet Sauvignon thrives on the gravelly soils of the Left Bank, and how blends are the hallmark of Bordeaux wines.

Key Bordeaux AOCs are broken down, including Bordeaux AOC, Bordeaux Supérieur AOC, Médoc AOC, Haut-Médoc AOC, Margaux AOC, Pauillac AOC, Graves AOC, Pessac-Léognan AOC, Pomerol AOC, and Saint-Émilion AOC. Joanne also introduces terms like Château, Grand Cru Classé, and Cru Bourgeois, while saving the more complex classifications for Thursday's Level 3 deep dive.

If you're studying for WSET Level 2, or simply want a clearer understanding of Bordeaux's wine structure, this episode offers a solid foundation before we dig into the fascinating (and sometimes dramatic) history behind the laws in the next episode.

Resources & Links:
Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup

Episode Overview:

Welcome to Episode 65! This episode continues our wine law series with a deep dive into German wine laws at the WSET Level 3 level. If you haven't already, be sure to listen to Episode 64 for the Level 2 overview first—this builds directly on that foundation.

In today's episode, we go beyond the ripeness categories and start exploring the historical and political context behind Germany's evolving classification system. From the sweeping 1971 wine law to the emergence of the VDP, and the 2021 governmental shift toward site-specific quality labeling, there's a lot to unpack.

What We Cover in This Episode:

• A quick review of Germany's long wine history and how vineyard sites were historically identified and mapped

• The 1971 Wine Law and why it wiped out recognition of many of the smaller, high-quality vineyard sites

• The role of the Verband Deutscher Prädikatsweingüter (VDP) and its own private classification system modeled after Burgundy

• Key terms:

  • Erste Lage, Grosse Lage, and Grosses Gewächs (GG)

  • How VDP members maintain higher quality standards than the legal minimum

• The 2021 German Wine Law changes, influenced by the VDP, that introduce a new quality pyramid based on geographic origin rather than just must weight

• How to spot a GG wine and why they're worth seeking out

• Tips for understanding the difference between Prädikat levels and origin-based classification

• A reminder that wine laws are not static—they evolve, and it's exciting to see systems like Germany's adapt and improve

Study Tip of the Week (Level 3):
Wine laws do show up on the exam—and in many different ways. Even though we don't have time to cover them in depth during class, I'm using the podcast to give you the background and context that can really help you absorb the material. Share this episode with your fellow classmates if you're currently in a Level 3 course. It all starts with today's episode.

Title: The Wines of the Northern Rhône: Côte-Rôtie, Condrieu & Château-Grillet

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In Episode 82, Joanne explores the northernmost part of the Northern Rhône, home to some of France's most prestigious Syrah and Viognier wines. This is the first of a two-part look at the region, focusing on three key appellations: Côte-Rôtie, Condrieu, and Château-Grillet.

Building on last week's episode about the Mistral wind and Rhône overview, Joanne dives deeper into the geography, climate, and grape varieties that make this steep, narrow valley so remarkable. With vineyards carved into slopes as steep as 60%, the Northern Rhône is a place where ancient Roman terraces meet modern winemaking excellence.

• Why the Northern Rhône is the northernmost region where Syrah can successfully ripen

• How the steep slopes and river reflections shape the wines' intensity and style

• The fascinating story of how this region was nearly lost to history and later revived

• What makes Côte-Rôtie ("the roasted slope") one of France's most elegant Syrah-producing areas

• How Viognier is co-fermented with Syrah to stabilize color and enhance aromatics

• Why Condrieu is considered the birthplace of Viognier—and how it returned from near extinction

• The rarity of Château-Grillet, one of only two monopole appellations in France

• Côte-Rôtie produces deeply colored, full-bodied Syrah wines with floral lift and spice. Co-fermentation with Viognier (up to 20%, though rarely that high) adds perfume and elegance.

• Condrieu focuses exclusively on Viognier, producing rich, full-bodied wines with aromas of blossom, apricot, and stone fruit.

• Château-Grillet, a 3.5-hectare monopole owned by Château Latour, sits in an amphitheater of granite that shelters its vines from the cold north winds.

The Northern Rhône may be small—just 5% of Rhône production—but it produces some of the most distinctive and age-worthy wines in the world. Its combination of steep slopes, ancient terraces, and mastery of Syrah and Viognier makes it one of the most compelling study regions for WSET students.

Questions about WSET classes or trips?
Email Joanne at joanne@wineeducate.com
Visit www.wineeducate.com for class listings, resources, and upcoming trips.

Resources & Links:
Sign up for the Wine Educate newsletter – weekly study tips and resources for Levels 1, 2, and 3 www.wineeducate.com/newsletter-signup

Episode Overview:

Welcome to Episode 65! This episode continues our wine law series with a deep dive into German wine laws at the WSET Level 3 level. If you haven't already, be sure to listen to Episode 64 for the Level 2 overview first—this builds directly on that foundation.

In today's episode, we go beyond the ripeness categories and start exploring the historical and political context behind Germany's evolving classification system. From the sweeping 1971 wine law to the emergence of the VDP, and the 2021 governmental shift toward site-specific quality labeling, there's a lot to unpack.

What We Cover in This Episode:

• A quick review of Germany's long wine history and how vineyard sites were historically identified and mapped

• The 1971 Wine Law and why it wiped out recognition of many of the smaller, high-quality vineyard sites

• The role of the Verband Deutscher Prädikatsweingüter (VDP) and its own private classification system modeled after Burgundy

• Key terms:

  • Erste Lage, Grosse Lage, and Grosses Gewächs (GG)

  • How VDP members maintain higher quality standards than the legal minimum

• The 2021 German Wine Law changes, influenced by the VDP, that introduce a new quality pyramid based on geographic origin rather than just must weight

• How to spot a GG wine and why they're worth seeking out

• Tips for understanding the difference between Prädikat levels and origin-based classification

• A reminder that wine laws are not static—they evolve, and it's exciting to see systems like Germany's adapt and improve

Study Tip of the Week (Level 3):
Wine laws do show up on the exam—and in many different ways. Even though we don't have time to cover them in depth during class, I'm using the podcast to give you the background and context that can really help you absorb the material. Share this episode with your fellow classmates if you're currently in a Level 3 course. It all starts with today's episode.

Resources & Links:
Sign up for the Wine Educate Newsletter – the hub for all upcoming classes, study tools, and wine trips:
👉 www.wineeducate.com/newsletter-signup

How to Contact Us:
Email: joanne@wineeducate.com
Website: www.wineeducate.com
Instagram: @wineeducate

Wine Educate Podcast – Episode 64
German Wine Laws (Level 2 Overview)

Welcome to Episode 64 of the Wine Educate Podcast. In this episode, host Joanne Close dives into one of the most confusing—but fascinating—topics in WSET Level 2: German Wine Laws.

Whether you're just starting your wine studies or deep into Level 3 prep, this episode will walk you through the core classifications used in Germany, including how to interpret wine styles based on sugar levels and labeling clues.

In this episode, you'll learn:

• The three main quality levels covered in Level 2:
  Landwein, Qualitätswein, and Prädikatswein

• The six Prädikat categories, from Kabinett to Trockenbeerenauslese

• Labeling terms like Trocken and Halbtrocken and how to spot dry vs. sweet styles

• Hacks for using alcohol percentage and label clues to figure out sweetness levels

Joanne shares helpful context on why sugar levels matter so much in a cool climate like Germany, and how those rules evolved. Plus, she offers practical advice on how to confidently read a German wine label—and what to do when you're faced with a Riesling decision at the wine shop.

Homework:
Visit your local bottle shop and look at their German wine selection.
Can you identify whether a wine is likely to be dry or sweet using the label terms and alcohol percentage? Pick one up and give it a try!

Up Next:
In Thursday's episode, Joanne returns with a deeper dive into the German Wine Laws at the Level 3 level. If you're currently studying for Level 3 or just love going deeper with your wine knowledge, you won't want to miss it.

See you Thursday!

• Sign up for the Newsletter – Get weekly Level 1, 2 & 3 tips, podcast links, and study resources www.wineeducate.com/newsletter-signup

What happens if you're given a sweet white wine on the Level 3 tasting exam?

In Episode 63, Joanne shares a smart (and easy to miss) strategy for the order in which you taste the wines during the exam—especially if one of them is a sweet/luscious style like Sauternes or Tokaji.

Most students instinctively begin with the white wine, but if that white is sweet, it can completely overwhelm your palate and throw off your ability to assess the red wine accurately. That sugar will mute fruit, distort tannin perception, and make the red seem more acidic and bitter than it really is.

Joanne walks through:

• Why you should consider tasting the red before the white in some cases

• Clues to help you identify a sweet wine without tasting it

• How to avoid tanking the red wine analysis due to a sugar-loaded first impression

• What to look for: deep gold color, honeyed aromas, and slow, viscous legs

This is the kind of small but powerful exam-day detail that can save you critical points. Whether you're weeks away from your Level 3 tasting or just starting to prep, tuck this tip in your back pocket—you'll be glad you did.

Next week, we kick off a brand-new series on Wine Laws, starting with Germany. If you've ever struggled with understanding European labeling or regional classifications, this one's for you.

Be sure to subscribe so new episodes pop right to the top of your feed.

Wine Educate Newsletter – Sign up for exclusive content and class/trip updates
www.wineeducate.com/newsletter-signup

In this episode of the Wine Educate Podcast, Joanne wraps up the summer tasting series with a deep dive into malolactic conversion, a winemaking process that's often misunderstood. If you've ever wondered why some white wines taste buttery while others stay crisp and tart, this episode will help you connect the dots.

Joanne walks us through the difference between malic and lactic acid, how this bacterial process works, and why it's standard in red wine but a stylistic choice in whites. She also shares practical tasting ideas you can try at home—including how to use Granny Smith apples, yogurt, and even movie theater popcorn to better understand this transformation in wine.

You'll also hear about great tasting comparisons (like Napa Chardonnay vs. Chablis), how to talk to your local bottle shop, and why this topic matters if you're studying for WSET Levels 2 or 3.

What's in This Episode?

1. Malolactic Conversion vs. Fermentation
   Why the name changed—and why it matters that it's not technically a fermentation

2. Why All Red Wines Go Through It
   A behind-the-scenes reason from a winemaker about wine stability and bacteria

3. How It Affects White Wine Styles
   The softening of acid, increased mouthfeel, and that signature buttery aroma

4. What Wines Typically Go Through It
   A breakdown of grapes that often do (like Chardonnay) vs. those that typically don't (like Riesling or Sauvignon Blanc)

5. Tasting Exercises You Can Try at Home
   How to identify malic vs. lactic acid using foods and practical wine comparisons

6. Bonus Tips for WSET Students
   Which wines to seek out, how to build your sensory memory, and where to get Joanne's tasting sheets (available for one more week!)

Resources & Links:

• Newsletter Sign Up – Get the tasting sheets before they go offline

• Wine Educate Website – Learn more about WSET classes, retreats, and study support

Wine Educate Newsletter – Sign up for exclusive content and class/trip updates
www.wineeducate.com/newsletter-signup

In this episode of the Wine Educate Podcast, Joanne wraps up the summer tasting series with a deep dive into malolactic conversion, a winemaking process that's often misunderstood. If you've ever wondered why some white wines taste buttery while others stay crisp and tart, this episode will help you connect the dots.

Joanne walks us through the difference between malic and lactic acid, how this bacterial process works, and why it's standard in red wine but a stylistic choice in whites. She also shares practical tasting ideas you can try at home—including how to use Granny Smith apples, yogurt, and even movie theater popcorn to better understand this transformation in wine.

You'll also hear about great tasting comparisons (like Napa Chardonnay vs. Chablis), how to talk to your local bottle shop, and why this topic matters if you're studying for WSET Levels 2 or 3.

What's in This Episode?

1. Malolactic Conversion vs. Fermentation
   Why the name changed—and why it matters that it's not technically a fermentation

2. Why All Red Wines Go Through It
   A behind-the-scenes reason from a winemaker about wine stability and bacteria

3. How It Affects White Wine Styles
   The softening of acid, increased mouthfeel, and that signature buttery aroma

4. What Wines Typically Go Through It
   A breakdown of grapes that often do (like Chardonnay) vs. those that typically don't (like Riesling or Sauvignon Blanc)

5. Tasting Exercises You Can Try at Home
   How to identify malic vs. lactic acid using foods and practical wine comparisons

6. Bonus Tips for WSET Students
   Which wines to seek out, how to build your sensory memory, and where to get Joanne's tasting sheets (available for one more week!)

Resources & Links:

• Newsletter Sign Up – Get the tasting sheets before they go offline

• Wine Educate Website – Learn more about WSET classes, retreats, and study support

Resources & Links
www.wineeducate.com/newsletter-signup

How to Contact Us
joanne@wineeducate.com

Show Notes:

School is back in session, and today I'm tackling a question I get all the time from Level 2 students: "What should I be doing to prepare for Level 3?" Whether you're eager to keep the momentum going or just beginning to explore what's next, this episode is for you.

Here's what we cover in Episode 61:

1. Get the Level 3 Book
Your first step is to get the WSET Level 3 textbook in your hands. You don't have to register for the class right away—just ask your local provider if you can purchase the book or the full study pack (which includes the textbook, workbook, and SAT card). If you do buy it separately, remember to mention that when you enroll so you're not charged twice.

2. Listen to Episodes 27–39
These episodes were designed to prep you for Level 3. I cover what makes Level 3 more challenging, how to study smarter, and what to expect. They're packed with tips and context that I simply don't have time to cover in class.

3. Choose Your Format and Timing
Think about how you learn best.
– Do you want to take the class in person, or does online work better for your schedule?
– Do you need a slower pace, or does a more condensed schedule keep you focused?

Wine Educate offers a few different options, including a new condensed format that cuts class time in half by offering two classes per week. It's not a full one-week intensive, but it's faster than the 15-week version. Choose what works best for your learning style.

4. Consider Taking the Launchpad Prep Course
This is our Level 3 prep course designed to help bridge the gap. It's available in two formats:
– Live Launchpad for real-time support and motivation
– Evergreen Launchpad for flexible, go-at-your-own-pace prep

Both formats include all the materials and guidance you need to feel ready when class begins.

5. Explore the Level 3 Bootcamp Trip
For those looking for a deeper, immersive experience, we offer a springtime Bootcamp trip at my family's vineyard in the South of France. This course focuses on the essay portion of the exam, which many students find challenging, and provides hands-on vineyard learning. If you're a visual, experiential learner, this option can be transformative.

Need help figuring out what's right for you?
Reach out! Email me at joanne@wineeducate.com or simply hit reply on the newsletter. I'm always happy to answer questions and help you build the path that works best for your study goals.

Until next time—cheers, and good luck on your WSET journey.

Resources & Links
Sign up for the newsletter to get the full tasting exercise sheet and weekly updates:
www.wineeducate.com/newsletter-signup

How to Contact Us
Email Joanne at: joanne@wineeducate.com

Episode Summary
In this episode, Joanne dives into the concept of lees aging—a winemaking technique that can add texture, flavor, and complexity to a wine. You'll learn what lees are, what autolysis means, and how lees contact shows up in both still and sparkling wines.

Joanne also covers why some winemakers use lees aging and why others avoid it, depending on the wine's intended style. You'll walk away with a clear understanding of what to look for in the glass and how to taste the difference for yourself.

In This Episode:

• What lees are and how they form during fermentation

• The process of yeast autolysis and what it does to wine

• Three key impacts lees aging has: added body, flavor, and stability

• Why winemakers choose to age wines on the lees

• Examples of wine styles that do and do not use lees aging

• A side-by-side tasting recommendation:

  • Without lees contact: Sauvignon Blanc from Marlborough or Pinot Grigio

  • With lees contact: Muscadet Sèvre et Maine "Sur Lie" from the Loire Valley

Tasting Series Reminder
This is tasting exercise number nine in the summer mini-series. You can download the full tasting sheet with prompts and guided questions from the newsletter at:
www.wineeducate.com/newsletter-signup

Next week's episode will be the final tasting in this 10-part series, and then we'll shift gears to cover more WSET Level 3 material.

Thank you for listening to the Wine Educate Podcast. Until next time!

• Join the Wine Educate Newsletter — Get the tasting series, study tips, and WSET updates each week www.wineeducate.com/newsletter-signup

• Website: www.wineeducate.com

• Instagram: @wineeducate

• Email: joanne@wineeducate.com

This week we're diving into a topic I've wanted to talk about for a while—wine closures. Whether you're studying for WSET Level 3 or just wondering why some wines pop and others twist, this episode breaks down the major closure types, their pros and cons, and what they mean for wine quality and storage.

While this could easily become a deep dive (and I may still do that one day), today's episode is an overview to help you better understand how closures affect the wine in your glass and what to look out for as a consumer or student.

• The difference between natural cork, technical corks, synthetic corks, screwcaps, Vinolok, and crown caps

• What TCA is, how it affects wine, and why it still impacts up to 2–3% of cork-closed wines

• The pros and cons of each closure, from oxygen ingress to perception and pricing

• Why synthetic corks aren't recommended for aging, and how fast they let in oxygen

• Why screwcaps are often a better choice for fresh, young wines—and how liner options now offer controlled oxygen exposure

• What to do if you're storing wine at home—and how your closure type matters

• Real-world advice on how closures show up in blind tastings, and how they might influence your assumptions

Natural cork is traditional and romantic, but still poses a risk of TCA (cork taint). Screwcaps offer a reliable, taint-free seal and are ideal for most young wines. Synthetic corks might look fun, but they allow a lot of oxygen in—and that's not great if the wine's been on the shelf for a while. Technical corks, like DIAM, use advanced cleaning processes to remove TCA, while Vinolok glass closures are beautiful but expensive. Crown caps are becoming more common in pet-nats and natural wines and are widely used during sparkling wine production.

Closures are more than packaging—they're a clue. They tell you something about the wine's intended shelf life, how it was made, and even how it should be stored. Understanding the differences helps you buy better, store smarter, and taste more confidently. And if you ever doubted the importance of closures, remember: even the most beautiful wine can be spoiled by the wrong seal.

See you next time,
Joanne

• Join the Wine Educate Newsletter — Get the tasting series, study tips, and WSET updates each week www.wineeducate.com/newsletter-signup

• Website: www.wineeducate.com

• Instagram: @wineeducate

• Email: joanne@wineeducate.com

This week we're diving into a topic I've wanted to talk about for a while—wine closures. Whether you're studying for WSET Level 3 or just wondering why some wines pop and others twist, this episode breaks down the major closure types, their pros and cons, and what they mean for wine quality and storage.

While this could easily become a deep dive (and I may still do that one day), today's episode is an overview to help you better understand how closures affect the wine in your glass and what to look out for as a consumer or student.

• The difference between natural cork, technical corks, synthetic corks, screwcaps, Vinolok, and crown caps

• What TCA is, how it affects wine, and why it still impacts up to 2–3% of cork-closed wines

• The pros and cons of each closure, from oxygen ingress to perception and pricing

• Why synthetic corks aren't recommended for aging, and how fast they let in oxygen

• Why screwcaps are often a better choice for fresh, young wines—and how liner options now offer controlled oxygen exposure

• What to do if you're storing wine at home—and how your closure type matters

• Real-world advice on how closures show up in blind tastings, and how they might influence your assumptions

Natural cork is traditional and romantic, but still poses a risk of TCA (cork taint). Screwcaps offer a reliable, taint-free seal and are ideal for most young wines. Synthetic corks might look fun, but they allow a lot of oxygen in—and that's not great if the wine's been on the shelf for a while. Technical corks, like DIAM, use advanced cleaning processes to remove TCA, while Vinolok glass closures are beautiful but expensive. Crown caps are becoming more common in pet-nats and natural wines and are widely used during sparkling wine production.

Closures are more than packaging—they're a clue. They tell you something about the wine's intended shelf life, how it was made, and even how it should be stored. Understanding the differences helps you buy better, store smarter, and taste more confidently. And if you ever doubted the importance of closures, remember: even the most beautiful wine can be spoiled by the wrong seal.

See you next time,
Joanne

• Join the Wine Educate Newsletter — Get tasting sheets, class updates, and study tips straight to your inbox. www.wineeducate.com/newsletter-signup

• Website: www.wineeducate.com

• Instagram: @wineeducate

• Email: joanne@wineeducate.com

In this week's tasting episode, we're sticking with the green theme—but taking a turn from herbaceous to herbal. They're not the same (and your WSET Level 3 SAT card agrees).

Joanne breaks down what qualifies as herbal—think mint, eucalyptus, dill, lavender—and offers hands-on tips for recognizing these aromas and flavors in your daily life, from peppermint tea to dill-flavored potato chips.

You'll also hear about her recent wine road trip through Piedmont, Val d'Aosta, and back through the South of France, where the changing landscape echoed these herbal notes in both the wines and local cheeses.

• The difference between herbaceous and herbal (and why it matters on the SAT)

• How to identify mint, eucalyptus, fennel, dill, and lavender using items you likely already have

• Why dried herbs are tricky—but worth practicing

• Wine examples that often show herbal notes, like Australian Shiraz, Rioja, and Southern Rhône reds

• A tasting group exercise you can do this week to sharpen your herbal identification skills

Gather some common dried herbs—oregano, thyme, basil, rosemary—and do a blind smell test with your tasting group. Can you pick out each one? Then try a Rioja or an Aussie Shiraz and see if you can find dill or eucalyptus on the nose. This kind of sensory training builds the confidence you need for Level 3 tasting exams.

You don't need access to every plant on the SAT card to be a great taster. Use what's around you, get curious, and don't be afraid to name something even if it's not "on the list." What matters is building your own sensory memory.

If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it.

Each Tuesday you'll get

• Level 2 multiple choice questions you can answer in minutes

• Level 3 essay prompts with simple pointers on where to aim

• Class news, events, and trip updates

• Short quizzes and tasting tips to keep skills sharp

Join us here: www.wineeducate.com/newsletter-signup

Host: Joanne Close
Focus: A clear overview of the Rhône and a practical explainer on the Mistral wind. This is a Level 3 essential that often appears on exams, and a helpful frame for Level 2 students before you study North and South separately.

• Where the Rhône sits

  • From just south of Lyon down to the borders with Languedoc and Provence

  • Pre-Alps to the east, Massif Central to the west

  • Latitude 44–45, similar to Oregon's Willamette Valley

• Production snapshot

  • About 75% red, 16% rosé, 9% white

  • Roughly 95% of total volume comes from the Southern Rhône

• Appellations you will see

  • Côtes du Rhône AOC (1937) applies across North and South, used mostly in the South

  • Côtes du Rhône Villages AOC (1960) applies only in the South, with 95 named villages

• North vs South

  • Different grapes, climate, soils, and training systems

  • Unified by the Rhône River and the Mistral

• What it is

  • A cold, dry north wind driven by pressure differences that accelerates down the valley

• How strong it can get

  • Often 30–45 mph, gusts can exceed 60 mph

  • Recorded at 72 mph on April 6, 2003, just below Category 1 hurricane strength

• When it shows up

  • Most common in winter and early spring

  • Often arrives with clear blue skies because the air is very dry

• Why it helps and hurts

  • Helps: dries leaves and bunches, lowers disease pressure, supports organic viticulture

  • Hurts: can shatter flowers at fruit set and reduce yields, can break shoots or damage vines

• Northern Rhône

  • Choose sites in lateral valleys to reduce exposure

  • Steep, terraced, south to southeast aspects for heat and light

  • Individual stakes or teepee stakes to anchor Syrah against the wind

• Southern Rhône

  • Fewer natural wind breaks, so plant windbreaks and use careful trellising

  • Grenache is bush trained low to the ground for protection and soil warmth

  • Syrah is more wind sensitive and benefits from strong trellis support

• Level 3: be ready to explain the Mistral's cause, timing, benefits, risks, and the training choices that respond to it. Know where Côtes du Rhône and Côtes du Rhône Villages fit on labels.

• Level 2: use this overview to organize your thinking before studying the Northern and Southern Rhône in detail.

• A focused episode on the Northern Rhône

• A focused episode on the Southern Rhône

• Newsletter extras for all levels, including a Level 3 essay prompt and Level 2 quizzes for both North and South

If you are studying wine or just love learning, this is your home base for smart, friendly study help. I keep it clear, useful, and welcoming so you actually look forward to it.

Each Tuesday you'll get

• Level 2 multiple choice questions you can answer in minutes

• Level 3 essay prompts with simple pointers on where to aim

• Class news, events, and trip updates

• Short quizzes and tasting tips to keep skills sharp

Join us here: www.wineeducate.com/newsletter-signup

Resources & Links
• Join the newsletter and get weekly tasting sheets, updates, and bonus content: www.wineeducate.com/newsletter-signup
• Ask a question via the SpeakPipe link in the newsletter

How to Contact Us
• Website: www.wineeducate.com
• Instagram: @wineeducate
• Send a question: Look for the SpeakPipe link in the newsletter

Episode Summary
In this Thursday Q&A episode, Joanne answers a question from Jonathan: "When should I use a decanter?"

It's a great question—and one that many people are afraid to ask. Joanne walks through the main reasons to decant wine and when it might actually make things worse. From young reds that need to open up, to natural wines with reduction, to bottles with sediment, she covers the practical (and avoidable) reasons for decanting. And yes—she even shares a story about vintage Champagne in a decanter.

What You'll Learn in This Episode
• Why decanting helps wines "open up"
• When sediment makes decanting necessary
• How just opening the bottle early can often be enough
• Why most wines don't need to be decanted
• Which wines are good candidates (and which aren't)
• How older wines can be fragile and fall apart after decanting
• Why you don't need a fancy decanter to try this at home
• The controversial truth: Yes, it's okay to decant vintage Champagne!

Wines Mentioned
• Young, tannic reds: Cabernet Sauvignon, Syrah/Shiraz, Barolo
• Natural wines (with reduction)
• White Burgundy (and other age-worthy whites)
• Vintage Champagne (when you're feeling bold)

Key Takeaway
There's no one-size-fits-all answer. Wine is about enjoyment, so if you're curious—experiment! Use what you have, taste as you go, and don't worry about "rules." Even a science beaker can be a great decanter.

Resources & Links

• Join the newsletter and download the full tasting prompt sheet: www.wineeducate.com/newsletter-signup

How to Contact Us

• Website: www.wineeducate.com

• Instagram: @wineeducate

• Submit a question for the podcast: Use the SpeakPipe link in the newsletter

Episode Summary
Welcome to Episode 56 of the Wine Educate Podcast. It's Tuesday, which means we're continuing our Summer Tasting Series—short, practical exercises you can do at home or with your tasting group to build your sensory memory and confidence with aromas and flavors.

This week's focus is on herbaceous aromas, a key cluster on the WSET SAT. Joanne walks us through how to identify and experience the following aromas: green bell pepper, grass, asparagus, tomato leaf, and blackcurrant leaf. Not to be confused with herbal notes, these green aromas are especially common in Sauvignon Blanc and less-ripe Cabernet Sauvignon.

You'll get tips on where to find these ingredients—whether it's the farmer's market, your own backyard, or a trip to the store—and why it matters to train your brain to recognize them. Joanne also shares how to link these notes to specific wines, with suggestions to try New Zealand Sauvignon Blanc and Bordeaux-style Cabernet blends for real-world examples.

Whether you're studying for WSET or just want to be more confident in your tasting, this episode will help you file those aromas into your internal "flavor cabinet" with clarity and a little bit of fun.

Tune in, sniff around, and start building your aroma recognition skills one wine at a time.

Next Steps
Download the companion tasting sheet from the newsletter. Not on the list? Visit www.wineeducate.com/newsletter-signup

Resources & Links
Sign up for the newsletter: www.wineeducate.com/newsletter-signup
Ask your question for the podcast: SpeakPipe link in the newsletter

How to Contact Us
Instagram: @wineeducate
Email: joanne@wineeducate.com
Host: Joanne Close

Episode Summary
You've just come back from a week of learning, wine tasting, and exploring the vineyards of France—you're full of enthusiasm and new knowledge. But how do you talk about wine with friends and family without coming across as condescending? In this episode, Joanne tackles a thoughtful listener question and shares real advice on how to talk about wine in a way that's approachable, fun, and respectful—without dulling your passion or making anyone feel uncomfortable.

In This Episode:

• How to avoid "winesplaining" and connect instead

• What to do when someone is wrong without embarrassing them

• The difference between being helpful and being the wine fact police

• Connecting wine to other interests: history, gardening, art, food

• Remembering that wine is about enjoyment—ice cubes and all

• A few stories from the vineyard and lessons from real life

• Why a little kindness goes further than a textbook correction

Key Takeaway:
Share what you love about wine in a way that invites curiosity, not correction. Be the person who brings others in, not the one who pushes them away.

Resources & Links:
Sign up for the Wine Educate newsletter and download the companion tasting sheet: www.wineeducate.com/newsletter-signup

How to Contact Us:
For questions, speaking requests, or upcoming classes and trips, visit www.wineeducate.com or find us on Instagram @wineeducate.

Episode Summary:
In today's tasting episode, Joanne shares a practical, at-home exercise focused on how sweetness in food can dramatically affect the taste of wine. This is one of those structural components that's hard to memorize from a chart but easy to understand once you experience it.

Using a dry white or red wine and something sweet—maybe a bite of chocolate—you'll explore how sweetness in food increases the perception of bitterness, acidity, and alcohol in wine, while reducing its fruitiness and body.

Joanne walks through how this concept shows up in real-life dining situations (like ordering dessert after a bottle of red) and why you should always consider a dessert wine for sweet foods. She also explains why this lesson is relevant for WSET students at every level and how tasting exercises like this can lock in your learning for exam day.

You'll also hear about a clever pairing strategy from a Bordeaux winemaker who served sweet wine with umami-rich dishes to create a beautifully balanced experience.

Takeaway:
Sweet food can rob a wine of its best qualities. Try this exercise at home and discover just how much sweetness changes your wine—and why pairing sweet with sweet is the key to a successful match.

Resources & Links:
Sign up for the Wine Educate newsletter to submit your question and get tasting sheets, study tips, and updates: www.wineeducate.com//newsletter-signup

About the Episode:
This week's listener question comes from Liz, and it's one many of us can relate to—how do you know when it's the right time to open a special bottle of wine?

In this episode, I walk you through the key components that make a wine age-worthy—acidity, tannin, sugar, concentration, and complexity—and how proper storage conditions play a big role in how a wine matures over time. I also share strategies for checking in on how a bottle might be drinking now (even if it's not yours!) using tools like CellarTracker and Wine-Searcher.

If you're sitting on a wine you've been saving for the "perfect" moment, this episode might help you decide whether to wait—or go ahead and pull the cork.

What You'll Learn:

• Why most wines are not made to age and are best enjoyed young

• What structural and sensory traits give a wine aging potential

• How bottle variation and storage conditions affect aging

• How to use online tasting notes to guide your drinking window

• Why sometimes, it's worth drinking the wine now—and creating a memory

Ask Your Own Question:
Got something you'd like to hear about on the podcast? Leave me a voice note through SpeakPipe—the link is always in the newsletter. I'd love to hear from you.

Thanks for listening, and don't wait too long—life is short, and the wine is probably ready.

Resources & Links
Subscribe to the newsletter to get the Body Exercise Handout: www.wineeducate.com/newsletter-signup

Have questions or want to share how your tasting group is doing? Email me: joanne@wineeducate.com

Episode Summary
In this Tuesday Tasting episode, we're revisiting one of my favorite exercises for helping students understand a core component of wine tasting: body. This is a concept that comes up frequently in both Level 2 and Level 3 WSET exams, and it's something many students struggle to pin down confidently.

We're stepping away from the wine glass—at least temporarily—and heading to the fridge. This episode walks you through a tried-and-true tasting experiment using skim, 2%, and whole milk to illustrate how body feels on the palate. It's a simple way to isolate that sensation of "weight," and it gives you a clear reference point that you can carry into your wine tasting practice.

Whether you're studying for the exam or just want to fine-tune your palate, this is an exercise worth doing—and worth repeating.

In This Episode
Joanne breaks down how to approach the concept of body in wine and explains how alcohol, tannin, and sweetness all contribute to it. She shares her go-to "cheat sheet" for estimating body and guides listeners through a fun, low-pressure experiment using different types of milk to simulate the light-to-full body spectrum.

She also touches on how to translate this into a wine tasting, offering examples of wines you can use to reinforce what you learned through the milk exercise. Plus, there's a reminder about wine tasting order and why it matters more than we think.

If you're already subscribed to the newsletter, check your inbox for a printable version of the milk experiment, along with discussion prompts for tasting groups. And if you're not on the list yet, you can sign up anytime at wineeducate.com.

Want to Share Your Results?
Joanne would love to hear how this exercise goes for you or your tasting group. Just hit reply to the newsletter email—or send a note to joanne@wineeducate.com—and let her know what you discovered.

Resources & Links
Connect on Instagram and join the conversation: @wineeducate
Have a wine question for Joanne? Email joanne@wineeducate.com

Episode Summary
In this Thursday episode, Joanne digs into a frequently asked—and slightly spicy—topic: what exactly is a sommelier? Who gets to use the title, and how has the meaning shifted over time?

She traces the word's origins from its Old French roots (spoiler: it involved pack animals) to its evolution in aristocratic households and, eventually, the modern fine dining scene. Drawing from respected sources like Jancis Robinson's Oxford Companion to Wine, Joanne breaks down the traditional definition—and then explores how that definition is being stretched today.

With the rise of formal certifications (like CMS and WSET), social media, and pop culture (hello, Somm), the title "somm" is now being used far beyond the restaurant floor. But is that a problem? Or just part of natural language evolution?

Joanne plays devil's advocate, shares some historical perspective, and invites you to weigh in. Whether you work in a restaurant, retail shop, tasting room, or classroom, this episode offers food for thought on how we define roles in the wine industry.

In This Episode:

• The origin and history of the word "sommelier"

• The traditional definition (and who sets it)

• The modern shift: somm as a role vs. somm as an identity

• How wine professionals in education, retail, or distribution fit into the picture

• Why the term can be controversial—and why it still matters

• A call for listener thoughts and discussion on Instagram

Join the Conversation
Have an opinion about the word "somm"? Find the discussion post on Instagram @wineeducate and share your thoughts. This is one where we want to hear from you.

Resources & Links
Access the Oak Aroma Kit PDF, wine examples, and tasting group prompts by signing up for the newsletter at www.wineeducate.com/newsletter-signup

How to Contact Us
Email Joanne directly at joanne@wineeducate.com to share feedback, questions, or episode ideas.

Episode Summary
Welcome to Episode 50 of the Wine Educate Podcast. It's a milestone week—Joanne just had a birthday, and we've reached our 50th episode. To mark the occasion, this episode brings you a fun, practical exercise to help improve your tasting vocabulary, especially for those studying for the WSET Level 3 exam.

Today's topic is oak aromas and flavors—one of the most commonly underdeveloped sections of student tasting notes. Joanne explains why "oak" is not a sufficient descriptor and walks you through how to build your own Oak Aroma Kit using things you likely already have at home. From vanilla extract and baking spices to chocolate, toast, dill, and even suntan lotion, this is a creative way to get those key aromas into your memory before the exam.

She also shares tips for using your new kit in a tasting group and how to tie these aromas back to real wine examples, including wines that clearly express American oak and French oak.

In This Episode

• Why generic terms like "oak" cost you points on the WSET exam

• A walkthrough of each aroma listed under the Oak cluster in the Level 3 SAT

• How to assemble your own oak aroma kit with household items

• How to turn it into a tasting game with friends or classmates

• Where to find wines that highlight oak character for comparison

• A special listener request: Joanne wants to hear from you

Episode Homework

• Sign up for the Wine Educate newsletter to receive the Oak Aroma Kit PDF

• Gather the kit items from around your house and start practicing

• Share the episode with your tasting group and try the recall game

• Taste and compare a wine that shows clear oak character—American and French

• Email Joanne and let her know what episodes or topics you've enjoyed most

Looking Ahead
The tasting series continues next week with more exercises to strengthen your sensory memory and build confidence for the exam. Stay tuned, and as always, thank you for being part of the Wine Educate community.

Resources & Links:
Join the newsletter to get updates on new episodes, study tips, classes, and travel opportunities. www.wineeducate.com/newsletter-signup

How to Contact Us:
Email: joanne@wineeducate.com
Website: www.wineeducate.com
Instagram: @wineeducate

In this episode of the Wine Educate Podcast, Joanne shares practical advice for one of the most common wine anxiety moments: choosing a bottle at a restaurant. Whether you're a casual enthusiast, a corporate host, or the designated wine person in your friend group (because you took one WSET class!), this episode is for you.

What's in This Episode:

• Bottles > Glasses (Most of the Time):
  Why ordering by the bottle is often better for a group—and more economical.

• The Sommelier Is Your Friend:
  How and why to talk to the som ahead of time if you're hosting a dinner or corporate meal. They want to help.

• Be Mindful of the Group:
  Consider that not everyone will drink, and people may be eating different dishes—versatile wines are your friend.

• When the Wine List Is Meh:
  If the restaurant list is uninspired or hard to navigate, go for tried-and-true options: Champagne or dry rosé from Provence are nearly always solid choices.

• Buy Time Gracefully:
  Not ready to decide? Order a glass of bubbles while you peruse the list without pressure.

• Value Regions to Know:
  Rhone and Loire Valley often offer great wines at great prices—look there if you're unsure.

• Final Takeaway:
  Wine is about enjoyment. Have fun, trust your instincts, and take a chance—you might discover something new.

Thanks for Listening!
Don't forget to subscribe, leave a review, and share the podcast with a wine-loving friend. And if you have a question you'd like Joanne to answer on a future episode, just reply to the newsletter or leave a voice message!

Wine Educate Newsletter – Sign up for exclusive content and class/trip updates www.wineeducate.com/newsletter-signup

In this episode of Wine Educate, host Joanne Close dives into the bubbly world of sparkling wine—specifically two production methods you'll encounter in both WSET exams and your favorite wine shops: the Traditional Method and the Ancestral Method (also known as pét-nat).

You'll learn:

• The step-by-step process of how Traditional Method wines like Champagne and Cava are made

• How pét-nat wines differ, including their natural fizz and sediment (aka fondo)

• Why Limoux might've made sparkling wine before Dom Pérignon (controversial, but fun!)

• Tips on what to buy, how to taste, and what to discuss in your study or tasting group

• What "snow globing" a pét-nat means—and whether you should try it

This episode is part of the Wine Tasting Series: Mini Wine Tastings You Can Do at Home!—a fun, educational way to build your sensory memory and tasting confidence.

Resources & Links:

• Sign up for the Wine Educate Newsletter to get the Episode 48 tasting worksheet, wine suggestions, and group discussion prompts

• Learn more about WSET classes with Wine Educate

• Explore upcoming 2026 trips

How to Contact Us:

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram: @wineeducate

• Newsletter sign up for weekly quizzes and class news: www.wineeducate.com/newsletter-signup

• Information on upcoming trips and classes www.wineeducate.com

Provence is more than postcards and pale pink wine. In this episode, Joanne unpacks the landscape, climate, history, grapes, and key appellations that define Provence today. You will hear how a region famous for rosé has invested in research, navigates fierce winds, and still makes serious reds and characterful whites along a very glamorous coastline.

• Provence produces about 90% rosé. Classic style is very pale, light to medium bodied, dry, with delicate red fruit.
  
  

• History matters: viticulture since 600 BCE, recovery after phylloxera aided by the railroad, and a long tradition of rosé.
  
  

• Climate: Mediterranean, about 3,000 hours of sun and roughly 27 inches of rain per year, most in winter. The Mistral lowers disease pressure and supports organic viticulture.
  
  

• Research: Home to the Centre du Rosé, which also studies climate adaptation, grape choices, and harvest strategies.
  
  

• Grapes: Grenache (~38%), Cinsault (~19%), Syrah (~16%) lead. Old-vine Carignan and Mourvèdre contribute to reds and structured rosé. Whites often feature Rolle (Vermentino) and Clairette.
  
  

• Style spectrum: Fresh, delicate rosé to age-worthy "Grand Rosé" or "Rosé à conserver." Reds range from fruity to full-bodied and barrel matured. Characterful coastal whites.
  
  

• Design and market: Proprietary bottle shapes and high tourism visibility. Celebrity and luxury ownership have raised the profile.
  
  

Côtes de Provence AOC

• Founded 1977. About 20,100 ha planted. Roughly 72% of Provence production. About 91% rosé.
  
  

• Rosé primarily from Cinsault and Grenache. Up to 20% white grapes allowed in rosé blends.
  
  

• Whites include Clairette, Sémillon, Ugni Blanc, and Rolle.
  
  

Three coastal pockets

• Bandol AOC: South-facing terraced slopes that capture heat. Mourvèdre thrives. Premium reds are dark, full-bodied, powerful in tannin. Minimum 18 months in oak. Best with a few years of bottle age. Distinctive rosé and some whites are also produced.
  
  

• Cassis AOC: First AOC here (1936). Striking terraces above the sea. Known for characterful whites and elegant rosé.
  
  

• Bellet AOC: Small enclave near Nice with mineral-driven wines.
  
  

IGP Méditerranée

• Shared with parts of the Rhône and Corsica. Allows flexible blending and wider sourcing for styles outside strict AOC frameworks.

• Newsletter sign up for weekly quizzes and class news: www.wineeducate.com/newsletter-signup

Information on upcoming trips and classes www.wineeducate.com

Resources & Links

• Sign Up for the Wine Educate newsletter, the best way to get tasting PDFs, class updates, and trip info www.wineeducate.com/newsletter-signup

It's getting hot out there—and it only takes a few hours of high heat to seriously damage a bottle of wine. In this episode, Joanne explains what heat damage actually does to wine, how you can spot it, and what you can do to protect your bottles at every stage—from delivery trucks to the trunk of your car.

She shares real-world examples from the wine shop (including those dreaded summer deliveries), explains why most wineries won't ship wine in summer, and offers smart tips for protecting your bottles—including her golden rule: treat wine like you would a side of salmon.

Whether you're a wine student, a collector, or just picking up a few bottles for dinner, this is an episode you don't want to miss.

Topics Covered

• What heat damage does to wine (flavor, structure, and cork integrity)

• How quickly heat damage can happen (hint: hours, not days)

• What to look for when receiving wine shipments or shopping retail

• Why wineries pause shipping in summer

• How to safely transport wine in a hot car

• Tips for storage, delivery tracking, and protecting your wine year-round

In this episode, we're focusing on a simple, sensory-rich exercise: exploring the aromas and flavors of apples and how they show up in wine. This is a foundational tasting skill for both students and casual tasters—green apple, yellow apple, and red apple skin are aroma notes that show up constantly in WSET assessments and real-world wine descriptions.

Whether you're preparing for your WSET Level 3 exam or just want to sharpen your sensory recall, this exercise is for you.

• Why apple aromas are so common in wine (and what influences them)

• How to set up a simple at-home tasting using three apples: green, yellow, and red

• Suggested wine styles that correspond to each apple profile

• A blind tasting method to improve your aroma recognition

• How to log flavor memory and build your personal sensory "data bank"

• Green Apple: Granny Smith

• Yellow Apple: Golden Delicious

• Red Apple: Gala, Honeycrisp, or Red Delicious

• Green Apple Wines: Chablis, NZ Sauvignon Blanc, Champagne (Blanc de Blancs), cool-climate Chenin Blanc, Grüner Veltliner

• Yellow Apple Wines: Warmer-climate Chardonnay (California, Mâcon, southern Burgundy), Alsace Pinot Gris, Viognier

• Red Apple Skin Wines: Cru Beaujolais (Gamay), Pinot Noir, Grenache/Garnacha

To get the downloadable setup guide for this tasting, join the newsletter  www.wineeducate.com/newsletter-signup

• Resources & PDFs: Included in every Tuesday newsletter this summer

• Classes & Trips: You'll find updates on WSET offerings and our 2026 wine trips inside the newsletter

• Have a Question? Just hit reply. The emails come from me directly and I love hearing from you!

Resources & Links:

• Sign up for the Wine Educate Newsletter to access free PDFs from the Taste This! series, including setup instructions for each tasting activity: www.wineeducate.com/newsletter-signup

How to Contact Us:
Got a question or topic you'd like covered on the podcast? Send me an email joanne@wineeducate.com I'd love to hear from you!

Episode Overview:
Today we're talking about aroma kits—what they are, how they work, and whether you need one if you're studying for your WSET exams or simply trying to get better at smelling wine.

A listener question from Christine in Bergen, Norway inspired this week's episode (thank you, Christine!). We'll explore popular aroma kits like Le Nez du Vin, look at their pros and cons, and I'll share my honest thoughts after revisiting both a brand-new kit and one that's over a decade old.

In this episode, you'll learn:

• The difference between wine tasting kits and aroma kits

• How long aroma kits last—and what happens over time

• Why the Le Nez du Vin kit is so popular with students and educators

• What to consider before investing (spoiler: they're pricey!)

• How to train your nose using everyday items around the house

Plus, I'll give you some practical ideas for building your own "aroma memory bank" using spices, fruit, flowers, and more. Spoiler: your spice drawer might be more powerful than you think.

Key Takeaway:
These kits are beautiful and helpful—but not essential. You already have a powerful tool: your own sense of smell. Training it just takes intention and practice.

If you're enjoying this summer series, don't forget to subscribe and join our newsletter list for all the free materials mentioned on the show.

Resources & Links
– Get the free PDF tasting guide: www.wineeducate.com/tea
– Listen to Episode 9: How to Set Up Your Tasting Environment
– Listen to Episode 18: What Is Tannin and Why Does It Matter?

How to Contact Us
Have a question or want to share how your tasting went? Just hit reply to the newsletter or email joanne@wineeducate.com.
Follow along on Instagram or Threads: @wineeducate

Episode Summary
Welcome to the first installment of Taste This!, a new DIY mini wine tasting series released every Tuesday throughout the summer. In this episode, Joanne introduces the series and walks listeners through a hands-on tasting exercise designed to explore tannin—that drying sensation in wine that comes from grape skins, seeds, and oak.

You'll learn how to prepare for your tasting using black tea and how to source three different red wines that represent low, medium, and high tannin levels. Whether you're tasting on your own or with friends, this is an approachable, practical way to build confidence in your palate and learn by doing.

In this episode:
– Why understanding tannin matters for wine students and enthusiasts
– How to create a tea-based tasting to feel tannin in a controlled way
– Suggested wine styles for each tannin level
– How to use this tasting as a starting point for building your own tasting group
– Tips for talking to your local bottle shop to source wines
– Group discussion prompts to deepen the learning

Don't forget:
Download the free PDF guide that includes supply lists, setup instructions, and group prompts at www.wineeducate.com/tea.

Resources & Links
Join the newsletter to stay in the loop about classes, podcast extras, and upcoming wine trips: www.wineeducate.com/newsletter-signup

How to Contact Us
Questions or episode ideas? Email Joanne at joanne@wineeducate.com

Show Notes

It's summer—WSET Level 3 exams are done, school's winding down, and it's time to shift gears. In this episode, Joanne kicks off a new tasting-focused series with something fun and foundational: how to start your own wine tasting group, and why organizing your group around a theme makes it more meaningful (and more fun).

Joanne shares stories from her early wine days in Brooklyn, creative ideas for tasting themes, and encouragement for anyone who's curious but hesitant. You don't need to be a wine expert to start a group—you just need a few bottles, a theme, and people who are up for learning (or sipping) together.

In this episode:

• The value of tasting with a group—even if it's casual

• Classic themes: grape variety, region, winemaking style

• Creative ideas:
  • Wine & junk food pairings
  • Wine & poetry
  • Wine book club (bring what your favorite character would drink)

• How to build consistency into your group (without stressing over scheduling)

• Why summer is the perfect time to explore your palate and have a little fun

This episode is the first in a multi-part series on tasting exercises you can do with your group, a friend, or even solo. Each one is designed to be affordable, accessible, and educational—no pretension required.

Subscribe wherever you listen so you don't miss what's coming next.

Resources & Links
Join the newsletter to stay in the loop about classes, podcast extras, and upcoming wine trips: www.wineeducate.com/newsletter-signup

How to Contact Us
Questions or episode ideas? Email Joanne at joanne@wineeducate.com 

Show Notes

In this episode, Joanne breaks down the do's and don'ts of blind tasting—from how to set up a supportive, productive tasting group to why it matters for both students and enthusiasts. Whether you're preparing for the WSET exam or just curious about what's really in your glass, blind tasting sharpens your skills and challenges your assumptions.

You'll learn how to create the right environment for learning (no "winesplaining" allowed), what makes a good blind tasting wine, and how to organize a group that's more about insight than intimidation.

Topics covered include:

• The benefits of blind tasting: skill-building, unbiased evaluation, and surprise insights

• Ideal group size and setup tips (hint: 6–8 people is the sweet spot)

• Why everyone should taste the same bottle and use the same glassware

• How to avoid "winesplaining" and foster a more welcoming atmosphere

• Real examples of how blind tasting can challenge expectations (hello, lower-acid Chablis!)

• How we incorporate blind tasting into the Indie Wine Society in New Orleans

If you've ever felt unsure about joining a blind tasting—or wanted to make your own more effective—this episode will help you reframe the practice as something thoughtful, fun, and confidence-building.

Next episode, Joanne will share different ways to structure tasting groups and exercises you can use to make the most of your practice.

Subscribe to the newsletter at www.wineeducate.com/newsletter-signup to stay updated on future episodes, WSET resources, and upcoming 2026 wine trips.

Resources & Links
Join the newsletter to stay in the loop about classes, podcast extras, and upcoming wine trips: www.wineeducate.com/newsletter-signup 

How to Contact Us

Questions or episode ideas? Email Joanne at joanne@wineeducate.com

Show Notes

In this episode, Joanne walks you through how to get the most out of a wine trade tasting—whether you're a buyer, a wine student, or just someone eager to connect more deeply with producers and their wines.

You'll learn why trade tastings aren't just for industry pros, what to bring (yes, bring your own spit cup), and how to prepare ahead of time so you don't end up overwhelmed by a sea of bottles and missed opportunities. Joanne shares real stories, including one from her early days in New York, to show why a plan matters—and how better questions can lead to better connections.

Topics covered include:

• Why trade tastings are valuable for WSET students

• How to prepare before you arrive (research, goal-setting, and more)

• Tips for what to bring with you, from spit cups to clipboards

• How to time your arrival depending on your tasting goals

• The importance of professionalism and respecting producers' time

• How to organize your notes and track what you've tasted

Whether you're hoping to taste a special bottle, connect with a winemaker, or just sharpen your skills, this episode will help you make the most of every tasting room opportunity.

Be sure to subscribe to the newsletter at wineeducate.com for updates on new classes and our 2026 wine travel experiences.

Resources & Links
• Join the Wine Educate newsletter: www.wineeducate.com/newsletter-signup
• View available courses & upcoming classes: www.wineeducate.com

How to Contact Us
Questions or feedback? Email Joanne at joanne@wineeducate.com

Episode Summary
In this episode, Joanne shares her firsthand impressions of a WSET-approved wine tasting sample kit designed for Level 1 - 3 students. With her colleague Nancy, she opens and tastes four of the ten samples—Mosel Riesling, Beaujolais-Villages, Bordeaux, and Marlborough Sauvignon Blanc—and evaluates them for quality, typicity, and educational value.

Joanne discusses the pros (free shipping, carbon-neutral packaging, strong cost savings, and official WSET approval) and the cons (small portion sizes, heat sensitivity during shipping, and limited usefulness for study groups or food pairings). She also breaks down the pricing and structure of the Level 1, 2, and 3 tasting kits, with insights on who these kits are best suited for.

If you're studying remotely or struggling to source benchmark wines in your area, this episode will help you decide if a tasting kit is the right fit for your wine studies.

What We Cover
• What's inside a WSET tasting kit and how they work
• A mini review of four sample wines from the Level 1 kit
• Joanne's scoring breakdown: what passed the "testable" benchmark
• Pros: shipping, savings, sustainability, and peace of mind
• Cons: small pours, heat risks, and group limitations
• Who these kits are best for—and who might skip them
• How Wine Educate plans to offer these on their website soon

Get Involved
Have you tried a tasting kit? Let us know your thoughts! Email joanne@wineeducate.com. And if you found this episode helpful, please share it with a fellow wine student or study group.

• Join the Newsletter: wineeducate.com/newsletter-signup

• Launchpad: Level 3 Prep Course Begins May 11 — www.wineeducate.com/launchpad

• Contact Joanne: joanne@wineeducate.com

In this episode, Joanne shares insights straight from the mouths of her current WSET Level 3 students during their second-to-last class — the sparkling wine session. As champagne was flowing and conversation opened up, she asked her students:
"What do you wish you could tell yourself six months ago?"

What followed was an honest and revealing conversation about what students underestimated, what they overlooked, and what they would absolutely do differently if they were starting Level 3 again.

Whether you're just beginning your Level 3 journey or are deep in the study trenches, this episode is full of practical advice and reflection from students who are almost at the finish line.

The 5 Things Level 3 Students Wish They Knew Sooner

1. The 200-Hour Study Commitment Is Real

   • Students acknowledged they underestimated how much time was truly required and wished they had started preparing earlier.

2. The Study Group Never Happened — and They Regret It

   • Despite Joanne's encouragement, many didn't follow through with forming a study group, and felt the lack of peer accountability.

3. They Weren't Refreshed on Level 2 Knowledge

   • The importance of entering Level 3 with a firm grasp of Level 2 material can't be overstated. It's foundational and necessary.

4. Class Participation Requires Preparation

   • Level 3 isn't a lecture—it's interactive. Students need to come prepared and speak up, because participation cements understanding.

5. They Didn't Understand the Importance of Linking Concepts Early

   • Many didn't realize until halfway through that everything ties back to climate, geography, and production methods. Grasping this early makes the course far more manageable.

Joanne reminds us that the WSET Level 3 pass rate hovers around 57%—and that's simply not good enough. The tools, structure, and mindset to succeed are available, and this podcast (along with the Launchpad course) is designed to help students walk in the door better prepared.

• A review of a brand-new tasting kit Joanne and Nancy tried

• An honest look at aroma kits: are they worth the money?

• More practical tools and strategies for wine students

Have a topic you want Joanne to cover? Send her an email at joanne@wineeducate.com — she'd love to hear from you.

• Join Launchpad: Level 3 Prep Course www.wineeducate.com/launchpad

• Sign up for the Wine Educate Newsletter www.wineeducate.com/newsletter-signup

• Website: wineeducate.com

• Instagram: @wineeducate

• Email: joanne@wineeducate.com

You've done the studying, now it's time to focus on how to walk into your WSET Level 3 exam rested, clear-headed, and confident. In this episode, Joanne shares exactly what to do—and just as importantly, what not to do—in the 24 hours before your exam.

Drawing from her experience guiding hundreds of students through WSET Level 3, she breaks down the habits and decisions that can make or break your performance, from sleep and snacks to managing your nerves and packing your supplies.

Whether you're preparing for an in-person exam or sitting the remote version, this episode will help you take control of your final hours and give yourself the best possible shot at success.

Sleep > Cramming

• Why sleep is non-negotiable the night before your exam

• The research-backed benefits of getting 7+ hours of sleep

• Diminishing returns of late-night studying

Environment Matters

• Why staying with friends (no matter how lovely) isn't ideal

• The value of booking a hotel room to control your space and routine

• Planning your route to the exam location to avoid last-minute stress

Nutrition & Hydration

• Avoid sweets, mouthwash, and orange juice that dull your palate

• Go for neutral, savory options for breakfast

• Hydration tips (and a reminder to listen to Episode 10!)

What to Pack

• Pens, pencils, ID, water bottle, snacks (yes, almonds count)

• Don't forget to review your flashcards for a low-stress refresher

• Prioritize a light review of sparkling and fortified wines

Palate Calibration

• Should you taste wine before the tasting exam? Maybe.

• Tips for using wine to get your palate tuned without overwhelming your nerves

Managing Nerves

• Test anxiety is normal—build a routine to keep yourself grounded

• Use tasting acronyms (like SABIB) to stay structured and reduce errors

• Listen to Episode 30 if you're unsure what to expect on exam day

You've already done the hard part—now your focus should be on taking care of yourself. Good sleep, hydration, a calm mindset, and knowing your environment are far more valuable than any last-minute cramming.

As Joanne says:

"Level 3 doesn't have anything to do with luck. It has everything to do with being prepared."

Need help getting prepared?
Check out wineeducate.com/launchpad to join the next session of our Level 3 Prep Course.

• Sign up for the newsletter: www.wineeducate.com/newsletter-signup

• Learn more about Wine Educate trips and sign up for the upcoming Zoom info session: www.wineeducate.com/trips

Welcome back to the Wine Educate Podcast! In this episode, Joanne Close takes us into the wines of the Roussillon, a region often described as "rugged" and one of the sunniest in France. Surrounded on three sides by mountains and on the fourth by the Mediterranean, Roussillon has a unique climate, rich cultural identity, and a fascinating wine history that sets it apart from its neighbor, the Languedoc.

Joanne shares travel tips for visiting the region, explains its dual Catalan and Occitan heritage, and describes how the challenging but rewarding landscape has shaped the vineyards and the wines. From still wines to fortified Vin Doux Naturel, Roussillon offers styles that reflect both tradition and innovation, and Joanne highlights the winemakers who are helping this region find new energy today.

• Why the Roussillon is one of France's driest and sunniest regions, and how its eight named winds affect viticulture.

• How the region's diverse soils and elevations create different opportunities for grape growing.

• The importance of Grenache, Syrah, Carignan, and Mourvèdre in red blends, and the key white grapes you'll find here.

• The history and current role of Vin Doux Naturel, once a global favorite and still central to Roussillon's identity.

• The rise of small producers and the natural wine movement in this region of old vines and inexpensive land.

• Why the town of Collioure remains a highlight, from its anchovies to its impressionist art history.

If you are curious about experiencing the South of France firsthand, Joanne and the Wine Educate team are hosting a Zoom info session on Wednesday, October 15th at 12:00 pm Central. Learn more and sign up here: www.wineeducate.com/trips

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

With a global pass rate of only 57%, you're certainly not alone if you didn't pass the theory portion. Joanne discusses why students often struggle with the written exam — and why tasting exams typically have a much higher success rate. More importantly, she shares a compassionate but clear message: don't give up.

This episode outlines common pitfalls (straight from the examiner's reports) and gives you a step-by-step plan to regroup, study smarter, and retake the exam with confidence.

• Understanding the WSET Level 3 pass/fail statistics

• Why the theory portion is so challenging (and how it's different from Level 1 and 2)

• Common reasons students don't pass, including misreading questions and lack of answer structure

• Requesting feedback from WSET and key deadlines to know

• Setting a realistic timeline for your retake

• The importance of study groups and staying accountable

• How retakes work for theory and tasting portions

• Grading rules for retakes (and how it impacts distinctions and merits)

• How the Launchpad: Level 3 Prep Course can support your success

Failing the theory exam doesn't mean you're not capable — it just means you might need a different strategy. Joanne encourages you to stay committed, recalibrate your study approach, and know that success is absolutely within reach.
And remember: if it were easy, it wouldn't be worth it.

If you're looking for extra support, check out our Launchpad: Level 3 Prep Course to help guide your next steps.

Have any questions or need personalized advice? Reach out at joanne@wineeducate.com — we're here to help!

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

• Resources & Links

  • Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

  • Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

  How to Contact Us

  • Website: www.wineeducate.com

  • Email: joanne@wineeducate.com

  • Instagram & Facebook: @wineeducate

In this episode, Joanne Close addresses a common concern among WSET Level 3 students: the difference between testable and non-testable wines. If you've ever second-guessed your tasting notes or stressed over wines that don't match your expectations, this episode is meant to put your mind at ease.

Joanne explains what makes a wine "testable" for exam purposes—wines that show clear, predictable characteristics and represent textbook styles, like New Zealand Sauvignon Blanc. These wines are great for calibrating your palate and practicing structured tasting.

But not every wine poured in class is meant for the exam. Joanne discusses why it's important to include wines that may not be considered "testable" but are still valuable learning tools. Examples include wines that teach about lees aging, oak influence, regional styles, or variation within a grape variety—like a Pinotage or a Chianti Classico Riserva.

She reminds listeners that only about 20% of wines are truly "testable," and the rest are included for context, discussion, and exposure to the real diversity of the wine world.

If you're preparing for the Level 3 exam, check out the Launchpad: Level 3 Prep Course, which includes a list of ~20 testable wines for SAT practice—even without the bottle in front of you.

• Episode 17: Tasting Walkthrough – New Zealand Sauvignon Blanc

• Episode 20: Tasting Walkthrough – Oaked Chardonnay

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

In this episode, I'll walk you through the top five mistakes I regularly see students make on the theory portion of the WSET Level 3 exam—and how you can avoid them. Because let's be honest: it's not just about knowing the material. Success comes from knowing how to take the exam.

We cover:

• Why having a game plan going into the exam is essential

• The danger of misreading essay questions

• Why more is not better when it comes to your answers

• The section of the syllabus you cannot afford to ignore

• And the importance of handwriting practice (yes, really!)

If you're studying for Level 3, this episode will help you get focused, save time, and maximize your score on the written portion of the exam.

• The ideal time breakdown between multiple choice and essay questions

• How to identify the "action words" in each essay prompt

• Why over-answering can actually hurt your score

• The one essay topic that's always included—and how to prepare for it

• How writing essays by hand now will give you a real edge on exam day

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• Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate

In this episode, Joanne tackles one of the most stressful parts of the WSET Level 3 exam: the tasting portion. As someone who has graded many exams, she walks through the five most common mistakes students make when writing their tasting notes—and explains how to avoid them.

This episode is packed with clear, practical advice to help students approach the tasting exam with structure and confidence.

• Why the tasting section feels intimidating, and why you shouldn't panic

• The importance of using specific SAT vocabulary—no wine poetry

• Why guessing the wine and building your note around it can lead to failure

• The difference between aromas and flavors, and why you must list both

• Why omitting key words like "lemon" or "dry" can cost you

• The mistake of using "medium plus" for alcohol and how to get that point back

• Why memorizing the SAT order is crucial (you can't use the card during the exam)

• The value of creating your own "anagram" to structure your note under pressure

• A reminder that calibration matters—know your instructor's tasting style

We'll move on to the theory portion of the WSET Level 3 exam and discuss the top five most common mistakes students make in their written answers.

• Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup

• Launchpad: Level 3 Prep Course: www.wineeducate.com/launchpad

• Website: www.wineeducate.com

• Email: joanne@wineeducate.com

• Instagram & Facebook: @wineeducate