Wine Educate: Wine Lessons, Travel & WSET Study Prep

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 e

Wine Educate: Wine Lessons, Travel & WSET Study Prep is a arts podcast hosted by Joanne Close, with 127 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Joanne Close hosts Wine Educate: Wine Lessons, Travel & WSET Study Prep, a arts show with 127 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #124

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

  Aug 13, 20269 minS1

  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

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  Episode #123

  123. Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview

  Aug 6, 202612 minS1

  Episode 123: Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview Host: Joanne Close Episode Length: 12:06 Release Date: August 6th, 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 This is the second preview episode from the Level 3 Prep Membership, which opens on August 10th. Last week covered Riesling and aromatic winemaking. This week Joanne teaches module three, lesson two on Austria, covering winemaking styles across the main grape varieties and walking through the Austrian wine classification system in detail. Austria is one of the topics Level 3 students often find tricky, particularly the DAC system, which sits alongside but separate from the traditional Qualitätswein framework. Joanne breaks it down clearly, explaining what the DAC designation means in practice, how it differs from a generic regional wine, and which key DACs your Level 3 book expects you to know. She also covers the winemaking goals for Gruner Veltliner, Austrian Riesling, the main red varieties, and the sweet wines of Burgenland. The learning check and essay question for this lesson are available in the newsletter. The membership opens August 10th and includes 20 multiple choice questions and a full essay question for every lesson. What You'll Learn in This Episode Winemaking Goals in Austria The key objectives differ by style: Dry whites: protect natural high acidity and primary fruit character in aromatic grapes Red wines: build structure and complexity through oak, particularly for Blaufrankisch Sweet wines: preserve concentrated sugars from botrytis Gruner Veltliner Winemaking Majority made in inert vessels such as stainless steel to protect fruit and retain aromatics Large old oak foudres used by some producers for a gentle oxidative effect, adding texture and roundness rather than oak flavor New oak barriques used for some premium whites to add toast and complexity Malolactic conversion generally avoided to retain the grape's natural high acidity Austrian Riesling Winemaking Similar approach to Gruner Veltliner: inert vessels, cool fermentation Large old oak foudres used for texture without oak flavor MLF avoided Sweeter styles made by stopping fermentation early to retain residual sugar Red Wine Winemaking Zweigelt: soft tannins, approachable young, winemaking focused on preserving fruit Blaufrankisch: oak aging common for top wines to add tannin, structure, and complexity Some producers blend with international varieties including Pinot Noir, Cabernet Sauvignon, and Merlot Best red sites are in the higher, drier, better-drained areas of Burgenland further from the lake Sweet Wine Production Welschriesling is the key grape for Burgenland's sweet wines Burgenland benefits from reliable botrytis every year due to the influence of the Neusiedlersee Grapes reach very high sugar levels; yeast die naturally leaving high residual sugar Fermentation can also be stopped by chilling or adding SO2, then filtering Result is a low-alcohol wine with very high residual sugar Distinctive botrytis flavors include honey, apricot, citrus zest, and dried fruit The Austrian Wine Classification Framework The traditional framework: Qualitätswein: the vast majority of Austrian wine falls into this PDO category Wines below this level are PGA or Landwein, equivalent to IGP in France Qualitätswein can come from a generic region, a DAC region, or a non-DAC region Qualitätswein may also carry a Pradikat designation, mainly for medium-sweet and sweet wines Strohwein and Schilfwein: wines made from grapes dried on straw or reed beds before fermentation The four generic regions: Niederosterreich, Burgenland, Steiermark, and Wien Within each, 40 permitted grape varieties and no single defined style required The DAC System Introduced in 2002 to promote regional typicity Producers within a region must agree on which grapes are permitted and what the defined style will be Only wines conforming to the defined style may use the DAC regional name on the label Non-conforming wines must revert to the generic regional designation Village or single vineyard names may appear on the label within a DAC Key DACs for Level 3: Wachau DAC: premium dry whites from slopes above the Danube, Gruner Veltliner or Riesling permitted Weinviertel DAC: Austria's first DAC, Gruner Veltliner only, two tiers: Klassik: light, fresh, fruity, no oak, cool climate expression Reserve: higher minimum alcohol, oak permitted, lower yields, better sites Neusiedlersee DAC: reds from the lowlands, Zweigelt only Rust-Ausbruch DAC: botrytis-affected sweet wines grown around the city of Rust Leithaberg DAC and Mittelburgenland DAC: premium Blaufrankisch reds from higher ground away from the lake Regions without DAC status: Still permitted to use the regional name on the label without the DAC designation Same flexibility as generic regions: 40 varietals, any style permitted Episode Highlights and Quotes "The goal of the DAC system is to make each region have an identifiable style. You think of a specific region and you expect a specific wine from that region." "Non-conforming wines must be labeled with the generic region instead. Within a DAC, a village or single vineyard name may also appear on the label." "The best reds come from the higher area around Burgenland, further away from the lake, where it is drier with better-drained sites." Quick Reference: Key Austrian DACs for WSET Level 3 DAC Style Permitted Grape(s) Key Notes Wachau DAC Premium dry white Gruner Veltliner or Riesling Slopes above the Danube Weinviertel DAC Dry white Gruner Veltliner only Austria's first DAC. Two tiers: Klassik and Reserve Neusiedlersee DAC Red Zweigelt only Lowland reds Rust-Ausbruch DAC Sweet Botrytis-affected Grown around the city of Rust Leithaberg DAC Premium red Blaufrankisch Higher, drier ground away from lake Mittelburgenland DAC Premium red Blaufrankisch Higher, drier ground away from lake Resources Mentioned Episode 122: Riesling and Aromatic Winemaking (module one, lesson one of the Level 3 Prep Membership) Level 3 Prep Membership: opening August 10th. Subscribe at https://mailchi.mp/6648859973ba/newsletter for the learning check and essay question for this lesson Level 3 Inner Circle cohort (up to 20 people): email joanne@wineeducate.com to be added to the list Coming Up Next Episode 124: [Next Episode Title] The Level 3 Prep Membership launches August 10th. Stay tuned for what is coming next on the Wine Educate Podcast. 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 123 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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  Episode #122

  122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3

  Jul 30, 202614 minS1

  _*]:min-w-0 gap-3 [&_>_*:last-child]:mb-0 print:block print:[&_>_*_+_*]:mt-3 font-claude-response"> Episode 122: Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3 Host: Joanne Close Episode Length: 14:21 Release Date: July 30th 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 Joanne is back in New Orleans after the summer in France, and August is shaping up to be a busy one. Level 1, Level 2, and Level 3 classes are all starting, and the Level 3 Prep Membership is finally launching on August 10th. This episode is a preview of exactly what that membership looks like, with Joanne teaching module one, lesson one live on the podcast. The topic is Riesling and aromatic winemaking, and it is a genuine Level 3 lesson, not a summary or overview. Joanne covers Riesling's performance across climates and regions at the Level 3 level, including Germany, Alsace, Australia, Austria, Washington State, New Zealand, and the Finger Lakes. She then walks through the full aromatic winemaking process step by step, explaining the logic behind each decision and how it connects to the final style of wine in the glass. In the membership, this lesson comes with a learning check, a learning check answer sheet, 20 multiple choice questions, and an essay question. The learning check and essay question for this lesson are available in Tuesday's newsletter, and the membership opens August 10th. What You'll Learn in This Episode About the Level 3 Prep Membership Module one, lesson one is being shared publicly as a preview of the membership format Each module contains two lessons taught in video format, accompanied by a learning check, learning check answer sheet, 20 multiple choice questions, and an essay question Six modules are active at any time, rotating monthly The membership opens August 10th An evergreen version and a live cohort option for up to 20 people will both be available Riesling at the Level 3 Level Climate and character: Riesling is well suited to cool climates: its hardy trunk withstands cold winters and its late budding helps it avoid early spring frosts Cool climate Riesling produces green fruit and floral notes Warmer or more moderate climates produce citrus, stone fruit, and richer, less delicate character Ripening and acidity: Riesling is mid to late ripening, continuing to accumulate sugars without losing acidity Naturally high acidity makes it well suited to sweeter styles where balance is essential This high acidity also gives Riesling exceptional aging potential Aging potential: One of the longest-lived white grapes Jancis Robinson compares its longevity to Cabernet Sauvignon from Bordeaux With age, develops honey, toast, and petrol-like aromas and flavours Riesling around the world at Level 3: Germany: the primary homeland, made across the full range of sweetness levels, some botrytis influence in premium wines Alsace: mainly dry, some late harvest and botrytis styles Australia (Clare and Eden Valley): typically dry, high acidity, lime aromas Austria: mostly dry or very sweet, with little in between Washington State: dry styles of increasing interest New Zealand and Finger Lakes: fruity, off-dry styles Aromatic Winemaking - Step by Step Key principle: oxygen is the enemy of aromatic grapes. Every step in aromatic winemaking is designed to minimize oxygen contact and preserve primary fruit character. Other key aromatic grape varieties this process applies to: Sauvignon Blanc, Muscat, Gewurztraminer, and Torrontés Protective (anaerobic) winemaking steps: Harvest at night and keep grapes chilled in transit to the winery Use SO2 as an antioxidant and antiseptic throughout the process Fill all winery equipment with carbon dioxide or nitrogen to displace oxygen Pressing: Whole bunches or crushed fruit pressed immediately to minimize skin contact Optional short skin contact (a few hours, at cool temperatures) to add flavor intensity and texture - not to be confused with orange wine production Clarification: The juice must be clarified before fermentation begins Particles can cause off flavors or interrupt fermentation Methods include settling and racking, centrifuge, fining, and filtration Fermentation vessels: Inert vessels are standard: stainless steel or epoxy-lined concrete tanks No oxygen penetration, no flavor contribution from the vessel Some large old oak foudres are used in Alsace and Germany - these are old enough that they impart little oxygen and no oak flavor, only very slight texture development Fermentation temperature: White wines ferment at 12 to 22 degrees Celsius Lower temperatures preserve volatile floral aromas Malolactic conversion: Not used in aromatic winemaking High acidity must be preserved, not softened SO2 is added after fermentation to prevent MLF Lees aging: Generally avoided in aromatic winemaking to preserve fresh fruit character Riesling is an exception and may have a short period on lees for added texture and flavor Maturation and bottling: Wines are stored in airtight inert vessels, kept full or under inert gas No prolonged maturation - these wines go to bottle relatively quickly after fermentation Episode Highlights and Quotes "Oxygen is the enemy, and all the steps we're taking along the way are to avoid oxygen and its effects. It will dampen these aromatics, and we do not want that." "Jancis Robinson compares Riesling to Cabernet Sauvignon in Bordeaux because of its longevity and ability to evolve in the bottle for a long period of time." "If you go to Alsace or some regions in Germany and you see these large oak barrels and you say, that's not an inert vessel - well, you are correct. But they are very large and very old, so they are not letting in really as much oxygen as a newer barrel." Quick Reference: Aromatic Winemaking at a Glance Stage Key Decision Why Harvest Night harvest, chilled transport Protects aromatics from heat and oxidation Pressing Immediate pressing, minimal skin contact Preserves primary fruit character Clarification Settling, fining, filtration Removes particles that cause off flavors Fermentation vessel Stainless steel or inert concrete No oxygen contact, no flavor imparted Fermentation temperature 12 to 22 degrees Celsius Retains volatile floral aromas MLF Avoided Preserves high acidity, avoids buttery flavors Lees aging Generally avoided (Riesling: short contact permitted) Keeps wines fresh and fruit-forward Maturation Inert vessels, bottled quickly Oxygen still not welcome after fermentation Resources Mentioned Wine Educate Podcast episode 101: Riesling at the Level 2 level (recommended prerequisite listening before this lesson) The Level 3 Prep Membership: opening August 10th. Subscribe at https://mailchi.mp/6648859973ba/newsletter for the learning check and essay question corresponding to this lesson Level 3 Inner Circle cohort (up to 20 people): details via the newsletter Coming Up Next Episode 123: Level 3 Prep Membership Preview - Module One, Lesson Two Next week Joanne continues the preview series with another lesson from the Level 3 Prep Membership before the August 10th launch. 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 122 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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  Episode #121

  121. How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics

  Jul 23, 202612 minS1

  Episode 121: How Traditional Method Sparkling Wine Is Made - Champagne, Cava & More | WSET Study Classics Host: Joanne Close Episode Length: 11:33 Release Date: July 23rd, 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 The traditional method is a core topic at WSET Level 2, and the steps of the process are exactly the kind of detail that shows up in multiple choice questions on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description This is the final episode in the WSET Summer Classics series, and Joanne closes it out with one of her favorite topics: how traditional method sparkling wine is made. It is a process she describes as pure magic, and once you understand how the bubbles get into the bottle and what happens to the wine along the way, it is hard to disagree. Joanne walks through the full traditional method step by step, from the base wine through to the final cork and wire cage. She covers yeast autolysis and lees aging, the riddling process and the invention of the Gyropallette, disgorgement and the frozen lees popsicle, and the dosage that determines whether the finished wine is brut or demi-sec. It is a thorough and entertaining explanation of a production method that shows up at both Level 2 and Level 3. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter. What You'll Learn in This Episode The Two Broad Methods for Making Sparkling Wine Tank method: second fermentation occurs in a sealed tank Bottle fermentation method: second fermentation occurs in a sealed bottle The traditional method falls under the bottle fermentation method The Traditional Method Step by Step The Base Wine: An already-fermented wine, lower in alcohol than usual (around 10 to 11%) because a second fermentation will increase alcohol by approximately 1.5% Can be a blend of different years, grapes, plots of land, and villages Bottling and Second Fermentation: Base wine is bottled in a thick-walled sparkling wine bottle designed to withstand the pressure that builds up Yeast and sugar are added to trigger the second fermentation, then the bottle is sealed with a crown cap CO2 produced during fermentation is trapped in the bottle, creating the bubbles Flavour compounds also develop during this fermentation Lees Aging and Yeast Autolysis: Once the yeast has consumed all the sugar it dies and falls to the side of the bottle as lees (dead yeast cells) The lees undergo yeast autolysis, developing aromas and flavours described in the WSET textbook as biscuit and bread Joanne describes these as pastry shop aromas including lemon tart and apricot danish The longer the wine rests on the lees, the more of these flavours develop Minimum lees aging requirements vary by region: Champagne requires a minimum of 12 months, Crémant a minimum of 9 months In practice, producers often far exceed these minimums Riddling: The process of gradually tilting and rotating the bottle to move the lees down into the neck Traditionally done by hand by cellar workers, one small movement at a time over weeks Now mostly done by a machine called the Gyropallette, which can riddle bottles in a matter of days Hand riddling still occurs but is in the minority Disgorgement: The neck of the bottle is dipped into a freezing solution, causing the lees to freeze When the crown cap is removed, the frozen plug of lees is expelled from the bottle The result is a star bright, clear wine Dosage (Liqueur d'Expédition): A small amount of wine and sugar is added to replace the volume lost during disgorgement The winemaker uses the dosage to determine the sweetness level of the final wine Brut: dry; Demi-Sec: noticeably sweet The bottle is then sealed with a cork and secured with a wire cage to contain the pressure Examples of Traditional Method Sparkling Wines Champagne (France) Crémant (France) Cava (Spain) Sparkling wines from South Africa, California, Australia, and New Zealand Episode Highlights and Quotes "The traditional method is pure magic. How they discovered this and how wines are made in this way is absolutely remarkable to me. It is like fairy dust magic." "The lees laying down at the bottom of the bottle go through this process called yeast autolysis, where they develop rather gorgeous aromas and flavours. Your book describes it as biscuit and bread. My description is if you were walking into the pastry shop." "It took them some time to figure out the thickness level of the glass, and there was lots of drama, lots of explosions in the cellar, lost wine, and lost lives. Really sort of dramatic stuff." Quick Reference: The Traditional Method at a Glance Step What Happens Base wine Low alcohol still wine, often a blend of grapes, years, and plots Bottling Yeast and sugar added, sealed with a crown cap Second fermentation CO2 trapped in bottle creates bubbles; lees form Lees aging Yeast autolysis develops biscuit and pastry aromas Riddling Lees gradually moved into the neck by hand or Gyropallette Disgorgement Neck frozen, crown cap removed, frozen lees expelled Dosage Wine and sugar added to adjust sweetness and fill level Finishing Cork inserted and secured with wire cage Resources Mentioned WSET Summer Classics series newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Coming Up Next The WSET Summer Classics series wraps up with this episode. Stay tuned for what is coming next on the Wine Educate Podcast. 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 121 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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  Episode #120

  120. Côte Rôtie, Condrieu & Château Grillet - Northern Rhône Part 1 | WSET Study Classics

  Jul 16, 20269 minS1

  Episode 120: Côte Rôtie, Condrieu & Château Grillet - Northern Rhône Part 1 | WSET Study Classics Host: Joanne Close Episode Length: 8:32 Release Date: July 16th, 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 The Northern Rhône and its key appellations appear on the WSET Level 2 syllabus, and understanding the grapes, styles, and wine laws of this region is essential exam preparation. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your knowledge before you sit. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description This episode is part of the WSET Summer Classics series, revisiting foundational topics that feature prominently across the WSET curriculum. This week Joanne turns to the Northern Rhône, starting at the very top of the region with three appellations that are worth knowing well: Côte Rôtie, Condrieu, and Château Grillet. The Northern Rhône is long, narrow, and steep, with vineyards carved into granite slopes above the Rhône River. It is the northernmost point where Syrah can ripen properly, and it is the ancestral home of Viognier. Joanne covers the geography and climate of the region, the characteristics of both grapes, and the specific rules and history of each appellation, including one of only two monopoles in all of France. This is part one of a two-part series on the Northern Rhône. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter, and episode 81 covers the broader Rhône wine laws for additional context. What You'll Learn in This Episode The Northern Rhône at a Glance Location: approximately 20 miles south of Lyon, running about 45 miles north to south Steep terraced vineyards on the banks of the Rhône River, originally carved out by the Romans Climate: moderate continental, making this the northernmost area where Syrah can ripen reliably Vines in the Northern Rhône predate those of the Southern Rhône Key Grape Varieties Syrah: The only permitted red grape in the Northern Rhône Requires south and southeast facing slopes to ripen in this moderate continental climate Aided by reflected heat and light from the Rhône River Style: deeply colored, medium to high tannins, black fruit, pepper, and sometimes floral notes Viognier: The signature white grape of the Northern Rhône Full bodied, perfumed wines with aromas of blossom, apricot, and stone fruit Naturally low in acidity and high in alcohol, requiring careful timing at harvest Côte Rôtie The name means the roasted slope, a reference to the intense sunshine and heat the slopes receive Established as an appellation in 1940, now approximately 330 hectares under vine Long history of viticulture dating to Roman times, but severely declined after phylloxera The region was in danger of going extinct as growers turned to easier crops such as apricots Guigal is credited with reviving the region's reputation and putting it back on the map Red wines only, made from Syrah Up to 20% Viognier is permitted in the blend, though in practice producers typically use around 5% or less Viognier is co-fermented with the Syrah rather than blended after fermentation Viognier acts as a color stabilizer for Syrah and contributes aromatic complexity Condrieu Dedicated entirely to Viognier, producing white wines only Believed to be the birthplace of the Viognier grape Historically made in a sweeter style in the 17th and 18th centuries; today approximately 95% of production is dry Like Côte Rôtie, the region nearly disappeared in the 1960s and 1970s, falling to just 10 hectares planted Now has approximately 209 hectares under vine following a revival in interest Château Grillet One of only two monopoles in France, meaning the entire appellation is owned by a single producer Only 3.5 hectares in size Owned by the same family for many generations before being purchased in 2011 by the owner of Château Latour White wines only, made from Viognier The vineyard sits within a natural granite amphitheater that protects the vines from cold north winds and aids ripening Episode Highlights and Quotes "Côte Rôtie means the roasted slope, in reference to just how much sunshine these slopes get, and therefore generating heat." "Condrieu got down to only 10 hectares planted, which is wild to me. That's like a vineyard. That's nothing." "Viognier has some special principles in it that allows it to act as a color fixer for Syrah. It actually helps to stabilize the color and also produces a little bit of aromatics for the wine." Quick Reference: Northern Rhône Part 1 at a Glance Appellation Wine Style Grape(s) Size Key Facts Côte Rôtie Red only Syrah, up to 20% Viognier 330 hectares Co-fermentation of Syrah and Viognier permitted. Established 1940. Condrieu White only Viognier 209 hectares Believed birthplace of Viognier. Nearly extinct in the 1970s. Château Grillet White only Viognier 3.5 hectares One of two monopoles in France. Granite amphitheater site. Resources Mentioned Episode 81 of the Wine Educate Podcast: overview of Rhône wine laws Guigal: producer credited with reviving Côte Rôtie WSET Summer Classics newsletter quiz and essay questions at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle for exam practice: https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout 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 120 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate

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