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Wine Educate: Wine Lessons, Travel & WSET Study Prep

Wine Educate: Wine Lessons, Travel & WSET Study Prep

Joanne Close
Artes, Educação

Welcome to the Wine Educate Podcast, your ultimate guide to mastering wine through the lens of WSET wine courses and certifications. Whether you're a beginner exploring WSET Level 1 or preparing for the rigorous WSET Level 3 exam, this podcast is packed with insights tailored for every stage of your wine education journey. Learn wine tasting techniques using the Systematic Approach to Tasting (SAT), discover expert strategies for excelling in WSET essay practice, and dive into topics like food and wine pairing and career pathways in the wine industry. With episodes on professional wine education, tips for online wine classes, and behind-the-scenes stories from WSET exam preparation, we'll help you turn your passion for wine into expertise. Whether you're pursuing wine certification for personal growth or advancing your career as a sommelier or educator, the Wine Educate Podcast is here to guide you—one glass at a time. Subscribe now to gain the confidence to ace your WSET courses and elevate your appreciation of wine! This podcast is for you if you are asking questions such as: How do I study for WSET classes? How do I pass WSET Level 3? How do I pass WSET Theory? How do I pass WSET Tasting? How can I take WSET Level 1 course online? Where can I take WSET Level 1 course online? Where can I take WSET Level 2 course online? Where can I take WSET Level 3 course online? What are the WSET Level 2 study materials? How can I prepare for the WSET Level 3 exam? What wine certification programs are available? What are the best wine education podcasts? Where are wine tasting courses near me? How can I take an online wine education class? What are Wine and Spirit Education Trust certifications? How can I become a certified sommelier? What is a wine appreciation course? What wine education is for beginners? What are advanced wine studies? Can I study wine abroad? Can I study WSET in France? Can I study WSET in Europe? What are the top wine regions to visit? How can I find wine tasting tours? What are some WSET exam tips? What are some wine industry certifications? What are professional wine qualifications? What are some wine courses for enthusiasts? What is the WSET diploma program? What are the benefits of obtaining a WSET Level 1 certification? How can I prepare for the WSET Level 2 exam? What topics are covered in the WSET Level 3 course? Are there online courses available for WSET certifications? What is the difference between WSET and sommelier certifications? How long does it take to complete WSET Level 1? What are the costs associated with WSET Level 2 courses? Can I take WSET exams online? What career opportunities are available with a WSET Level 3 certification? How do I find WSET-approved course providers near me? What study materials are recommended for WSET Level 2? Are there practice exams available for WSET Level 3? What is the pass rate for WSET Level 2 exams? How does WSET certification benefit wine professionals? What are the prerequisites for enrolling in WSET Level 3? Can I retake the WSET exam if I don't pass on the first attempt? What is the format of the WSET Level 1 exam? Are there scholarships available for WSET courses? How does WSET certification compare to other wine education programs? What are the best resources for WSET Level 3 exam preparation? How many wines do you taste in WSET Level 2? Is WSET Level 3 difficult? What jobs can I get with a WSET certification? What is the difference between WSET and CMS (Court of Master Sommeliers)? How can I memorize wine regions for the WSET exam? Do I need WSET Level 1 before taking Level 2? What's the difference between WSET Level 2 and Level 3? How does blind tasting work in WSET exams? Is WSET certification worth it? What are the hardest parts of the WSET Level 3 exam? Can you skip WSET Level 1 and go straight to Level 2? What are the key sparkling wine styles covered in WSET Level 3? How do I apply the BLIC (Balance, Length, Intensity, Complexity) method? What are the key wine regions I need to know for WSET Level 3? How does soil type affect wine for WSET exams? What are the essential fortified wines to know for WSET Level 3? How do I prepare for the WSET Level 3 short-answer questions? What is BLIC in wine tasting, and how is it used in WSET? What's the best way to practice multiple-choice questions for WSET? What's the best way to take notes during a WSET wine tasting? What wines should I blind taste for WSET Level 3? How do I taste wine like a professional? What's the difference between young and mature wines? How do I recognize wine faults like cork taint or oxidation? Why do some wines taste buttery? What's the best way to aerate a wine before drinking? How do I know if a wine is corked? How do tannins in wine interact with food? What wines pair best with soft cheeses? How does sweetness in wine affect food pairings? How do I pair wine with vegetarian dishes? What's the best way to store wine at home? What is the ideal serving temperature for different types of wine? How do I recognize residual sugar in a wine? What does "legs" or "tears" mean in a wine glass? Why do sommeliers swirl wine in a glass? What's the best way to train my palate for wine tasting? What are the best food pairings for high-acid wines? What is volatile acidity, and how does it affect wine? What's the best way to decant an older wine? What are the best wine regions to visit in France? What's the best way to explore Champagne's vineyards? How do I book a private wine tour in Bordeaux? How do I find exclusive wine experiences while traveling? What are the best wine travel destinations for beginners? How do I pack wine for international travel? What are the best wineries to visit in Napa Valley? What are the top wine destinations for 2025? What is the best way to study for WSET Level 1? How many hours should I study for WSET Level 2? What wines should I taste for WSET Level 3 preparation? What happens if I fail a WSET exam? How do I register for a WSET course near me? What's the difference between WSET and ISG (International Sommelier Guild)? What is the best tasting technique for WSET blind tastings? Are WSET certifications worth it for casual wine lovers? What are the key wine laws I need to know for WSET exams? How do I properly assess wine structure for WSET tasting exams? What are the most common wine myths debunked? How do acidity, tannins, and alcohol impact wine balance? What are the best free resources for learning about wine? How does soil type affect wine flavors? What's the difference between a varietal wine and a blended wine? What is the pass rate for WSET Level 3? How do I describe primary, secondary, and tertiary aromas in WSET tasting notes? What are the best food and wine pairing resources for WSET students? How do I memorize key grape varieties for WSET exams? What's the best way to practice identifying wine acidity levels? What are the key differences between WSET and the Master of Wine (MW) program? What are the required passing scores for WSET Level 2 and Level 3? How does WSET Level 3 compare to Certified Sommelier exams? What are the best study apps for WSET students? How does terroir influence a wine's characteristics? What is the best way to write an essay answer for WSET Level 3? What's the best way to practice WSET multiple-choice questions? How do I improve my wine vocabulary for WSET exams? What are the most commonly tested wines in WSET blind tastings? How do I detect a faulty wine during a WSET tasting? How do I assess a wine's body in WSET tastings? What's the difference between WSET Level 3 and the WSET Diploma? What is the best method for retaining WSET study material? How do I apply WSET knowledge to a professional wine career? What are the best ways to prepare for the WSET Diploma? What is the most challenging part of WSET Level 3? What is the best wine tasting order for WSET practice? How do I improve my ability to recognize tannin structure? What's the best way to identify oak influence in wine? How do I recognize lees influence in sparkling wine? What's the best way to train my palate for blind tasting? How do I detect minerality in wine? What is the best way to compare Old World vs. New World wines? Why do some wines taste better after decanting? How does high-altitude viticulture affect wine flavors? What is volatile acidity, and how does it affect wine? How do different yeast strains affect wine flavor? What's the difference between oxidative and reductive winemaking? How do I build a wine tasting group for practice? What are the most common wine faults I should be able to recognize? How does wine temperature impact aroma perception? What are the best glassware choices for different wine styles? How do different pruning techniques affect wine quality? How do I balance fruit, acidity, and tannin when assessing wine? What is the difference between fruit intensity and ripeness? Why do some wines have floral aromas? What's the best way to cleanse your palate during a tasting? How do I recognize aged characteristics in white wines? What's the best way to understand texture in wine? How do I differentiate between different oak treatments? How does climate change impact grape growing and wine styles? What is the best way to learn about fortified wines? What's the best method for identifying residual sugar in wine? What are the main causes of bitterness in wine? How do I train myself to detect subtle wine aromas? What wines pair best with umami-rich foods? How does acidity in wine affect food pairings? What's the best wine to pair with sushi? How do I pair wine with chocolate-based desserts? What are the best wines to pair with barbecue? How do I pair wine with Asian cuisine? What's the best wine for spicy dishes? How do I choose a wine for a multi-course meal? What's the best way to pair wine with cheese? How do tannins in wine affect food texture? What are the most expensive wines ever sold? How do I host a wine tasting party at home? What's the best wine to bring to a dinner party? What are the best wine accessories for beginners? How do I tell if a wine will improve with age? What is the best way to prepare for the WSET Diploma? How many attempts do I get for a WSET exam? What's the best study method for WSET theory exams? How do I write a proper WSET tasting note? What are the key sparkling wine terms for WSET Level 3? How do I recognize a wine's alcohol level in WSET tastings? How do I improve my tasting speed for WSET exams? What are the most common mistakes people make in WSET exams? What's the difference between Grand Cru and Premier Cru in WSET? How do I assess wine balance in WSET tastings? What are the key fortified wine styles for WSET exams? What's the best way to identify tannins in a WSET tasting? How do I structure my answers for WSET Level 3 essays? How do I train my memory for WSET exams? What are the best WSET flashcard apps? How do I apply WSET tasting techniques to real-world situations? What are the key differences between WSET Level 3 and the WSET Diploma? How do I practice identifying acidity levels in wine? What is the best way to analyze a wine's length in WSET tastings? What are the key learning objectives of WSET Level 1? What are the top wine destinations in the world? How do I plan a wine tour in Tuscany? What are the best small wineries to visit in Napa Valley? How do I book exclusive wine tastings in Bordeaux How do I find off-the-beaten-path wineries? What's the best way to visit Champagne without a car? What are the best wine experiences in Spain? What are the top emerging wine regions? What's the best time of year for wine travel? How do I get a job in the wine industry? What are the best online wine business courses? How do I start a wine education business? What are the best wine careers outside of winemaking? How do I detect Brettanomyces (Brett) in wine? What's the best way to learn wine aroma descriptors? What's the best way to train my palate for acidity in wine? How does alcohol content impact wine perception? How do I assess the finish of a wine? How do I determine if a wine is faulty? What's the difference between flavor intensity and aroma intensity? How do I identify the effects of lees aging in wine? What's the difference between fruit ripeness and fruit character? How do I distinguish between different types of tannins? How does wine glass shape affect aroma perception? How do I assess a wine's potential for aging? What are the key differences between fresh fruit and dried fruit aromas? What's the difference between oak-derived and bottle-aged aromas? How do I develop my ability to detect spice characteristics in wine? What's the best way to compare acidity across different wines? How do I identify a wine that has undergone carbonic maceration? What are the best resources for improving wine tasting skills? What are the best wines to pair with grilled meats? How do I pair wine with Indian food? What's the best way to pair wine with creamy sauces? How do I choose a wine for salty foods? What wines complement citrus-based dishes? What are the best wines for pairing with umami flavors? How does residual sugar affect food pairings? What are the best wine pairings for Mediterranean cuisine? What are the best wine bars in Paris? What's the best way to tour wine country on a budget? How do I find wineries that allow barrel tastings? What are the best wine tours in Portugal? How do I get around Napa Valley without a car? What are the best wine regions for sustainable wineries? What are the best organic wineries to visit? What are the best small-production wineries in France? How do I start a career as a wine educator? What are the best social media platforms for wine professionals? How do I become a wine influencer? What are the best ways to network in the wine industry? What are the best continuing education programs for wine professionals? What are the most common career paths for WSET graduates? What's the best way to transition from hospitality to wine education? What's the difference between free-run juice and pressed juice? How does a winemaker control tannin extraction? What are the different types of fermentation vessels? How does sulfur dioxide (SO2) affect wine? What's the impact of canopy management on grape ripeness? How do winemakers achieve balance between sugar and acidity? What's the effect of concrete fermentation on wine flavor? What are the key differences between organic and biodynamic winemaking? How does carbonic maceration change the taste of wine? How do winemakers prevent oxidation in white wines? What are the best books for wine lovers? How do I build a personal wine collection? What's the best way to organize a home wine cellar? What are the most collectible wine regions? What's the best way to open a bottle of sparkling wine? What are the best podcasts about wine? What's the best way to host a wine and cheese night? What are the hottest wine trends for 2025? What's the best way to explore low-intervention wines? What's the best way to prepare for the WSET Level 1 exam? How many hours should I study for WSET Level 2? What are the key learning objectives for WSET Level 3? How do I create a WSET study schedule? What are the best online WSET study resources? How do I develop structured tasting notes for WSET exams? How do I improve my blind tasting skills for WSET exams? What is the format of the WSET Level 3 tasting exam? How can I improve my performance on the WSET theory exam? What are the differences between WSET Level 2 and Level 3 exams? How does WSET compare to the Court of Master Sommeliers? What are the most commonly tested wines in WSET Level 3? How do I assess a wine's balance in WSET tastings? What's the best way to recognize tertiary aromas in aged wines? What's the hardest part of WSET Level 3? Can I take WSET exams remotely? How do I know if I'm ready for the WSET Diploma? What's the best way to recognize high-q

129 - 128. Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape
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  • 129 - 128. Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape

    Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape

    Host: Joanne Close Episode Length: 8:55 Release Date: September 8

    Join the Wine Educate Newsletter

    Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

    Level 2 Mock Exam Bundle

    If you are studying for your WSET Level 2 exam, Sangiovese is exactly the kind of grape that shows up on the test, and the Level 2 Mock Exam Bundle is built to help you practice recognizing details like this before exam day. It includes practice questions modeled after the real exam format, along with answer explanations so you understand not just what the right answer is, but why.

    https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

    Related Episodes

    If you want to go deeper into Tuscany, two earlier episodes pair well with this one. Episode 76 covers Chianti and Chianti Classico in detail, and Episode 77 covers the Super Tuscans. Both are available wherever you listen:

    Apple Podcasts: Episode 76 - Chianti vs. Chianti Classico: History, Laws, and Key Differences: https://podcasts.apple.com/us/podcast/76-chianti-vs-chianti-classico-history-laws-and-key/id1781687341?i=1000727079473

    Apple Podcasts: Episode 77 - Super Tuscans 101: Tuscany's Bordeaux Blends: https://podcasts.apple.com/us/podcast/77-super-tuscans-101-tuscanys-bordeaux-blends-and/id1781687341?i=1000727407164

    Episode Description

    Joanne dedicates this episode to Sangiovese, Italy's most widely planted wine grape. She starts with the WSET foundation basics: Sangiovese is a black grape most closely associated with Tuscany, producing dry red wines with high acidity, high tannin, and flavors of red cherry, red plum, and dried herbs. She explains why the grape's thin skins and late ripening make it particular about where it grows, and how it is often matured in oak to soften those tannins while developing savory notes like leather, meat, and game with bottle age.

    From there, Joanne moves into what makes Sangiovese such a fascinating grape to study: its sheer diversity. She walks through how the same grape shows up under completely different names depending on where in Italy it's grown, using Brunello di Montalcino and Prugnolo Gentile in Montepulciano as examples. To explain how this happened, she breaks down the difference between crossings, hybrids, and clones, and why clonal selection over generations is the reason Sangiovese developed so many regional identities that were once mistaken for entirely separate grapes.

    She closes with a look at where Sangiovese is heading, including the renewed focus in parts of Tuscany on showcasing indigenous Italian varieties, using Chianti Classico Gran Selezione as an example of that shift in style and philosophy.

    What You'll Learn in This Episode

    Sangiovese Fundamentals

    Grape characteristics: high acidity, high tannin, red cherry and red plum fruit, dried herb notes Late ripening and thin skins, and what that means for growing conditions Aging potential and development of tertiary characteristics like leather, meat, and game

    Sangiovese in Italy

    Represents roughly seven to eight percent of Italy's total vineyard area, according to the OIV Tuscan appellations where it plays a starring role, including Brunello di Montalcino and Chianti/Chianti Classico Other Italian regions where it is significant, including Emilia-Romagna, Umbria, Marche, and Lazio

    Understanding Grape Identity: Crossings, Hybrids, and Clones

    Crossings: two grapes of the same species combined to create a new variety, such as Cabernet Sauvignon Hybrids: grapes from two different vine species combined, such as Vitis vinifera crossed with Vitis labrusca Clones: vegetative propagation of the same grape variety, which can lead to spontaneous mutations and different attributes over generations

    Sangiovese's Many Names

    Brunello in Montalcino Prugnolo Gentile in Montepulciano Morellino in Morellino How DNA fingerprinting confirmed these were all the same grape

    Sangiovese Beyond Italy

    Plantings in Argentina, particularly Mendoza, as well as California and Australia Why its identity remains primarily Italian

    The Future of Sangiovese

    Renewed interest in better plant material, site selection, and understanding of the grape Chianti Classico Gran Selezione as an example, requiring a minimum of 90% Sangiovese with the remaining 10% coming from permitted indigenous red varieties Episode Highlights and Quotes

    "It's still the grape, Sangiovese. They are different clones."

    "Thanks to the magic of DNA fingerprinting, they have discovered that these are not different grapes, that they all are actually Sangiovese."

    "The main important question that is being asked is how good can Sangiovese become when we have better plant material, better site selection, and a better understanding of the grape."

    Quick Reference: Crossings vs. Hybrids vs. Clones

    Crossing: two grapes from the same species combined to make a brand new variety. Example: Cabernet Franc and Sauvignon Blanc crossed to produce Cabernet Sauvignon.

    Hybrid: two grapes from different vine species combined to make a new variety. Example: Vitis vinifera crossed with Vitis labrusca.

    Clone: the same grape variety propagated vegetatively through cuttings, which can develop different attributes over generations without becoming a new variety. Example: Sangiovese's many regional clones across Italy.

    Resources Mentioned

    Brunello di Montalcino Chianti and Chianti Classico (covered in a previous Wine Educate Podcast episode) Chianti Classico Gran Selezione Jancis Robinson's Wine Grapes book OIV (International Organization of Vine and Wine) Level 2 Mock Exam Bundle: practice questions and explanations to help prepare for the WSET Level 2 exam - https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Sangiovese quiz, available to newsletter subscribers (email joanne@wineeducate.com to request it) WSET Level 3 Hybrid Intensive, January in New Orleans, limited to 16 people

    Connect with Wine Educate

    Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

    Website: https://www.wineeducate.com

    YouTube: https://www.youtube.com/@wineeducate

    Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

    About Wine Educate

    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

    Episode 128: Sangiovese Grape Guide - WSET Notes on Italy's Most Planted Grape | Hosted by Joanne Close | © 2025 Wine Educate

    Tue, 08 Sep 2026 - 08min
  • 128 - 127. Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making

    Episode 127: Dolcetto Grape Guide - A WSET Level 3 Lesson on Early Ripening Grapes and Low Extraction Red Wine Making

    Host: Joanne Close Episode Length: 11:50 Release Date: September 3, 2026

    Free Level 3 Prep Lesson

    Get a free preview lesson from the Level 3 prep membership, including the video recording, twenty multiple choice questions, learning checks, and answer sheets.

    Option 1: Copy and paste this URL into your browser: https://joanne-close.mykajabi.com/level-3-prep-preview-course-sign-up-page

    Option 2: Go to WineEducate.com, click Study Tools, then select Level 3 Wine.

    Join the Wine Educate Newsletter

    Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

    Episode Description

    This week Joanne wraps up the trio of red Piedmont grapes with Dolcetto, the earlier ripening cousin to Nebbiolo and Barbera. Dolcetto barely gets a mention in the WSET Level 2 curriculum, but it opens the door to a meaty Level 3 lesson on grape ripening and vinification technique, which is exactly what Joanne digs into here.

    She explains why Dolcetto's early ripening makes it such a useful piece of the Piedmont puzzle, from vineyard site selection to harvest logistics to cash flow for producers. Along the way she covers where Dolcetto is grown, what it tastes like, how winemakers manage its medium acidity and medium to high tannin, and why it is made for early drinking rather than long cellaring.

    Joanne also shares an update on her Level 3 prep membership, including a newly released Chardonnay module, and a scheduling change for the podcast and newsletter going forward.

    What You'll Learn in This Episode

    Where Dolcetto Comes From Primarily grown in Piedmont, northwestern Italy, in the provinces of Cuneo, Alessandria, and Asti Earliest documented reference dates back to 1595 Lost ground to Barbera after phylloxera as growers replanted Also found as Ormeasco in Liguria, with small plantings in California, Washington, Oregon, Australia, and New Zealand

    Why Ripening Order Matters Nebbiolo ripens latest and needs the warmest, best exposed south-facing sites Barbera ripens just ahead of Nebbiolo Dolcetto ripens earliest, up to four weeks before Nebbiolo This flexibility means Dolcetto is often planted on cooler, less favorably exposed sites, not because it likes poor conditions, but because it can still ripen successfully there

    Vineyard and Winery Logistics Earlier ripening spreads out the harvest workload for picking crews and equipment Dolcetto can be vinified and moved through the winery before later ripening grapes arrive Faster turnaround means less capital tied up in barrels and tanks compared to long-matured Nebbiolo wines like Barolo and Barbaresco Earlier release dates support quicker revenue for producers

    Tasting Profile Deep, often purple color from high anthocyanin content in the skins Medium acidity, lower relative to Nebbiolo and Barbera but not technically low Medium to high tannin Aromas and flavors of black plum, red cherry, and dried herbs, with additional notes of licorice, almond, and fragrant dark fruit mentioned beyond the WSET text

    Winemaking Techniques Because Dolcetto pairs medium acidity with medium to high tannin, producers manage extraction carefully Techniques include shorter maceration, gentler extraction, fewer punch downs or pump overs, and earlier pressing The goal is a fresh, fruity, immediately drinkable style rather than one built for extended cellar aging

    Key Appellations Dolcetto d'Alba, the most widely encountered and often the source of the finest examples Dogliani DOCG, where Dolcetto is treated as a more serious wine rather than an inexpensive early drinker

    A Note on Ageability Better examples can age five to six years in bottle, but most Dolcetto is not meant for long aging Joanne makes the point that ageability and enjoyability are not the same thing

    Episode Highlights and Quotes

    "Dolcetto is not the star of Piedmont, but it creates an opportunity for me to give a really interesting level three lesson in grape ripening and wine making."

    "This does not mean that Dolcetto inherently likes bad vineyard sites. It means its earlier ripening gives growers more flexibility in matching grape variety to site."

    "Ageability isn't synonymous with enjoyability. You don't necessarily need another bottle that needs ten years in your cellar. Sometimes you just want to drink a bottle with your dinner on a Wednesday night, and perhaps that is Dolcetto."

    Piedmont Red Grapes at a Glance

    Nebbiolo: late ripening, high acidity, high tannin, planted on the best sites, long-lived wines requiring substantial maturation

    Barbera: high acidity, low to medium tannin, generally approachable young, sometimes oak aged

    Dolcetto: early ripening, medium acidity, medium to high tannin, deep in color, fresh and fruit-forward, made for early drinking

    Resources Mentioned

    Level 3 Prep Membership, including a free lesson, video recording, twenty multiple choice questions, learning checks, and answer sheets. A newly released Chardonnay module is now available. Visit the study tools section at https://www.wineeducate.com to find the Level 3 study tools and free lesson.

    Chateau Campbell's Ends, Joanne's family vineyard, referenced as an example of harvest space and capacity constraints

    Coming Up Next

    Episode 128: Continuing the Italian Grapes

    Joanne continues the journey through Italy's grape varieties next week.

    Connect with Wine Educate

    Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

    Website: https://www.wineeducate.com

    YouTube: https://www.youtube.com/@wineeducate

    Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

    About Wine Educate

    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

    Episode 127 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

    Thu, 03 Sep 2026 - 11min
  • 127 - 126. Barbera Grape Guide: Tasting Notes, Barbera d'Asti vs d'Alba

    Host: Joanne Close Episode Length: 10:38 Release Date: August 27th 2026

    Join the Wine Educate Newsletter

    Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

    Episode Description

    Last week's episode covered Nebbiolo, so this week Joanne turns to the grape that shares its home turf but rarely shares its spotlight: Barbera. Grown in many of the same Piedmont vineyards as Nebbiolo, Barbera has long been treated as the everyday, easy drinking counterpart to Nebbiolo's aristocratic Barolo and Barbaresco. Joanne digs into why that reputation formed, from Barbera's high yields to a 1986 methanol scandal that tarnished Italian wine more broadly, and explains how a small group of producers changed the conversation around what this grape can do.

    Joanne walks through Barbera's uncertain origins in Piedmont, its defining style of high acidity, low to medium tannin, and bright red fruit, and the two main expressions you will encounter: a fresh, unoaked style and a more structured, barrel aged style pioneered by Giacomo Bologna in the 1980s. She also breaks down the sometimes confusing distinction between Barbera d'Asti and Barbera d'Alba, and where each fits in the region's quality hierarchy.

    You'll also hear about Barbera's life beyond Piedmont, including its historical importance in California through Italian immigration, and why this grape's high acidity lets it travel and thrive in warmer climates in a way that Nebbiolo simply cannot.

    What You'll Learn in This Episode

    Barbera's Origins and Reputation

    Uncertain parentage despite DNA fingerprinting studies First clear written reference to Barbera in 1512 Early historical reference in Nizza Monferrato in 1609 Why high yields shaped Barbera's reputation as an everyday wine The comparison to Carignan in the South of France The 1986 methanol scandal and its impact on Barbera's image

    Barbera's Style

    Late ripening Medium to deep color High acidity, low to medium tannin Red cherry, red plum, and sometimes black pepper notes Why Barbera pairs so well with rich Piedmont food

    Two Styles of Barbera

    Youthful, unoaked, fresh, and fruity Barrel aged, more concentrated, with spice and structure Giacomo Bologna's influence after time spent in California and Burgundy Bricco dell'Uccellone, first released in 1982

    Barbera d'Asti vs Barbera d'Alba

    Why Barbera d'Asti DOCG is considered higher quality Why the best sites in Alba go to Nebbiolo instead of Barbera Roughly 5,000 hectares planted in Barbera d'Asti

    Beyond Asti and Alba

    Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG and its long history dating to 1609 Barbera in Lombardia's Oltrepò Pavese, including sparkling styles Smaller plantings in Emilia-Romagna

    Barbera Around the World

    Historical significance in California through Italian immigration Older vines in the Sierra foothills Plantings in Argentina, Australia, and elsewhere Why Barbera's acidity helps it succeed in warmer climates where Nebbiolo struggles Episode Highlights and Quotes

    "Nebbiolo is the big grape, the prestigious grape, the one that makes Barolo and Barbaresco a worldwide fame."

    "If you find yourself in Piedmont in July... do not order the Barolo."

    "Barbera, because of its high acidity and low tannin, was absolutely perfect with these meals."

    Quick Reference: Barbera d'Asti vs Barbera d'Alba

    Barbera d'Asti DOCG: located in Asti and Monferrato, Barbera is the primary grape and gets the best sites, generally regarded as the higher quality expression, about 5,000 hectares planted.

    Barbera d'Alba DOC: located in Alba and Langhe, the best sites go to Nebbiolo instead, which is why Barbera d'Alba has historically played second fiddle to Barbera d'Asti.

    Other key zones: Barbera del Monferrato DOC, Barbera del Monferrato Superiore DOCG, and Nizza DOCG, one of the most highly regarded sites for Barbera with plantings documented as far back as 1609.

    Resources Mentioned

    Barbera d'Asti DOCG Barbera d'Alba DOC Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG Nizza DOCG Giacomo Bologna, Bricco dell'Uccellone (first vintage 1982) Oltrepò Pavese, Lombardia Sierra foothills, California Carignan, South of France (mentioned as a comparison)

    Coming Up Next

    Episode 127: Continuing the Italian Wine Grapes Series

    Joanne continues the journey through Italy's key grape varieties next week.

    Connect with Wine Educate

    Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

    Website: https://www.wineeducate.com

    YouTube: https://www.youtube.com/@wineeducate

    Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

    About Wine Educate

    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

    Episode 126 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

    Thu, 27 Aug 2026 - 10min
  • 126 - 125. Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs

    Episode 125: Nebbiolo Grape Guide: Pale Color, High Tannin, and Aromas of Red Cherry, Rose and Dried Herbs.

    Host: Joanne Close Episode Length: 12 minutes 8 seconds Release Date: August 21, 2026

    Join the Wine Educate Newsletter

    Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

    Level 2 Mock Exam Bundle

    If Nebbiolo is on your Level 2 grape list, this bundle is built to help you prepare with confidence. It includes practice questions modeled on the real WSET exam format, covering grape varieties, regions, and wine styles you need to know cold. Grab it below and study smarter, not just harder.

    https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

    Episode Description

    Joanne dives into Nebbiolo, the grape she calls one of her absolute favorites, and one that listeners voted to hear about in the newsletter. She traces its ancient roots back to the year 1266, explores where its name likely comes from, and explains why this grape has such a devoted following among wine lovers and WSET students alike.

    From there, Joanne walks through what makes Nebbiolo such a demanding grape to grow, why it needs the best possible vineyard sites, and what gives the wine its signature combination of pale color and towering tannin. She also tackles the popular comparison between Nebbiolo and Pinot Noir, explaining where the similarities end and why the two are not related at all.

    The episode wraps up with a look at where Nebbiolo is planted around the world, why it remains so concentrated in Italy, and an introduction to Langhe Nebbiolo as an accessible way to explore the grape without the price tag of Barolo or Barbaresco.

    What You'll Learn in This Episode

    Origins and Naming

    Nebbiolo's documented history dating back to 1266 The competing theories behind its name, including links to "noble" and to nebbia, the Italian word for fog Why the fog theory likely refers to the grape's natural waxy bloom rather than weather

    Growing Characteristics

    Nebbiolo's early budding and late ripening cycle Why frost risk and long ripening windows make site selection critical Its preference for calcareous, limestone derived soils Sensitivity to temperature, soil, and water availability Typical harvest order in Piedmont, with Nebbiolo picked last, often in late October

    Style and Tasting Profile

    High acidity and high tannin structure Long aging potential and affinity for oak Primary aromas including red cherry, red plum, dried herbs, rose, and violet Tertiary aromas that develop with age, including mushroom, tobacco, and leather Why pale color and bricking can be misleading about tannin levels

    Nebbiolo versus Pinot Noir

    Shared traits like pale color, perfume, site sensitivity, and aging potential Why the two grapes are genetically unrelated The key palate difference, with Nebbiolo's tannin setting it apart

    Where Nebbiolo Is Grown

    Roughly 7,000 to 8,000 hectares planted worldwide, with about 94 percent in Italy Small plantings found outside Italy in places like the United States, Australia, and Argentina Hectare comparisons between Barolo and Barbaresco An introduction to Langhe Nebbiolo, a broader DOC covering 96 municipalities, and why it can be a great value option for exploring the grape Episode Highlights and Quotes

    "This is a long time ago... it's like a little Yoda grape."

    "The color of the wine and the tannin in the wine are not the same thing."

    "These wines are a fraction of the price of Barolo and Barbaresco, and are a pure delight."

    Quick Reference: Nebbiolo at a Glance

    Style: High acidity, high tannin, long aging potential, affinity for oak

    Primary aromas: Red cherry, red plum, dried herbs, rose, violet

    Tertiary aromas: Mushroom, tobacco, leather

    Soil preference: Calcareous, limestone derived soils

    Global plantings: Approximately 7,000 to 8,000 hectares, about 94 percent in Italy

    Key regions: Barolo, Barbaresco, and Langhe in Piedmont

    Langhe Nebbiolo requirement: Minimum 85 percent Nebbiolo, with up to 15 percent non-aromatic red varieties permitted

    Resources Mentioned

    Division Winemaking Company Nightshade Nebbiolo, a Washington State example mentioned by Joanne

    Episode 73 of the Wine Educate Podcast, covering Barolo and Barbaresco in more depth

    Level 2 Nebbiolo quiz and Level 3 Nebbiolo essay question, available through the Wine Educate newsletter

    Level 2 Mock Exam Bundle, available at https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout

    Coming Up Next

    Episode 126: Next Episode Topic

    Joanne continues working through the Level 2 grape series in the coming weeks.

    Connect with Wine Educate

    Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

    Website: https://www.wineeducate.com

    YouTube: https://www.youtube.com/@wineeducate

    Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

    About Wine Educate

    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

    Episode 125 of the Wine Educate Podcast | Hosted by Joanne Close | © 2026 Wine Educate

    Fri, 21 Aug 2026 - 12min
  • 125 - 124. Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview

    Episode 124: Tokaj - Climate, Grape Growing, and Noble Rot | WSET Level 3 Prep Preview

    Host: Joanne Close Episode Length: 8:54 Release Date: August 13th 2026

    Level 3 Prep

    Looking for additional support with your WSET Level 3 studies?

    Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse

    Join the Wine Educate Newsletter

    Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter

    Episode Description

    This episode is a lesson straight from Joanne's Level 3 prep material, covering the region of Tokaj in northeastern Hungary. She walks through the climate and geography that make this region so well suited to noble rot, from the foothills of the Carpathian Mountains to the humidity generated by the Bodrog and Tisza rivers.

    Joanne breaks down exactly how noble rot forms, why it is welcomed in Tokaj even though winemakers in other regions fight to keep it away, and why the combination of humid mornings and warm, sunny afternoons is essential to the process. She also explains the three main harvesting categories used in Tokaj and how they lead to different wine styles, along with the principal grape varieties, Furmint, Harslevelu, and Sarga Muskotaly, and the role each one plays in the finished wine.

    If you have questions about this lesson or want to learn more about Level 3 prep, Joanne welcomes you to reach out directly by email.

    What You'll Learn in This Episode

    Tokaj Climate and Geography

    Location in northeastern Hungary near the Slovakian border, in the foothills of the Carpathian Mountains The spelling distinction between Tokaj (the region and city) and Tokaji (the wine) Moderate climate with an average growing season temperature of 16.5 to 18.5 degrees Celsius South facing hillside vineyards that capture warmth The role of the Bodrog and Tisza rivers in generating morning humidity

    Understanding Noble Rot

    What Botrytis cinerea is and how it behaves differently on black versus white grapes Why it's called gray rot when unwanted and noble rot when beneficial How Botrytis punctures grape skins and why thin skinned grapes are more susceptible Why both humid mornings and sunny afternoons are needed for the process to work How dehydration concentrates acidity, flavor, and sugar in the grapes

    Harvesting Categories in Tokaj

    Aszu, meaning rotten, harvested berry by berry Szarazsarbogyos, meaning as they come, harvested without sorting for botrytis Separate harvesting of unaffected, healthy bunches Why hand harvesting and multiple vineyard passes are required, and how this adds to production costs

    Principal Grape Varieties

    Furmint, the hero grape, known for high acidity and flavors ranging from apple to nuts and honey with age Harslevelu, which contributes perfume and aromatic lift to the blend Sarga Muskotaly, the Tokaj name for Muscat Blanc a Petits Grains, used in smaller portions for its aromatic character Episode Highlights and Quotes

    "You need both in order for Botrytis to slowly and successfully dehydrate these grapes."

    "This is why hand picking is essential. Workers will go through and harvest the individual berries."

    "Furmint's late ripening and susceptibility to botrytis make it ideal for aszu, and together these factors explain why Tokaj is one of the world's greatest noble rot regions."

    Quick Reference: Tokaj at a Glance

    Region: Tokaj, northeastern Hungary, foothills of the Carpathian Mountains

    Key rivers: Bodrog and Tisza

    Growing season temperature: 16.5 to 18.5 degrees Celsius

    Principal grapes: Furmint, Harslevelu, Sarga Muskotaly

    Harvest categories: Aszu (individually picked rotten berries), Szarazsarbogyos (as they come), and separately picked unaffected bunches

    Key fungus: Botrytis cinerea, known as noble rot when beneficial

    Resources Mentioned Level 3 Prep

    Looking for additional support with your WSET Level 3 studies?

    Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse

    Coming Up Next

    Episode 125: Nebbiolo

    Joanne returns to the Level 2 grape series with a lesson on Nebbiolo, chosen by newsletter readers as the next grape to cover.

    Connect with Wine Educate

    Newsletter: https://mailchi.mp/6648859973ba/newsletter - sign up for wine tips, quizzes, and episode updates delivered to your inbox every week.

    Website: https://www.wineeducate.com

    YouTube: https://www.youtube.com/@wineeducate

    Never miss an episode. Subscribe on your favourite podcast platform including Apple Podcasts, Spotify, Google Podcasts, and YouTube. If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Reviews are the best way to help other WSET students find the show.

    About Wine Educate

    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

    Episode 124 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

    Thu, 13 Aug 2026 - 08min
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