Wine Educate: Wine Lessons, Travel & WSET Study Prep

Host: Joanne Close Episode Length: 10:38 Release Date: August 27th 2026
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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Early historical reference in Nizza Monferrato in 1609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

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
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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

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

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
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 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
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
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
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

_*]:min-w-0 gap-3 [&_>_*:last-child]:mb-0 print:block print:[&_>_*_+_*]:mt-3 font-claude-response"> Episode 122: Riesling & Aromatic Winemaking - | WSET Level 3 Level 3 Prep Preview
Host: Joanne Close Episode Length:  14:21 Release Date: July 30th
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
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
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
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
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