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Wine Educate: Wine Lessons, Travel & WSET Study Prep

Joanne Close
Wine Educate: Wine Lessons, Travel & WSET Study Prep
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  • Wine Educate: Wine Lessons, Travel & WSET Study Prep

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

    19/2/2026 | 9 mins.
    Episode 99: Moscato d'Asti - The Asti Method and Piedmont's Sweet Sparkling Wine
    Host: Joanne Close
    Episode Length: 9:47
    Release Date: February 19th 2026
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    Episode Description
    Moscato d'Asti is one of the most misunderstood classic wine styles. This lightly sweet, gently sparkling, low alcohol wine from Piedmont deserves better than its dismissive reputation. When you taste a good example, you understand just how glorious it can be.
    This episode covers the Asti method, a production technique that's completely different from both the traditional method and the tank method. You'll learn why Canelli is considered the cradle of Moscato, how the Asti method works (think of it as a one pot wonder), and what makes Muscat Blanc a Petits Grains such an important grape historically. Joanne also covers the difference between Asti and Moscato d'Asti, and why this wine is perfect for brunch or late morning sipping.
    What You'll Learn in This Episode
    Moscato d'Asti Geography and History
    Moscato d'Asti DOCG location in northwestern Piedmont
    Provinces of Asti, Cuneo, and Alessandria with 9,700 hectares planted
    7,000 hectares on slopes (better quality grapes)
    52 communes and 4,000 growers with average vineyard size of 2.45 hectares
    Canelli as the cradle of Moscato, first made in 1865
    UNESCO World Heritage Site status
    The Muscat Grape Family
    Moscato is the Italian name for Muscat
    One of Italy's most planted white varieties
    Muscat Blanc a Petits Grains is the specific type used for Asti (minimum 97%)
    One of the first grapes to be recognized, grown in the Mediterranean for centuries
    Known as "the grape of the bees" dating back to Pliny the Elder
    Makes everything from light sweet sparkling to dry wines to fortified styles
    Alcohol range from 6% to 20% depending on style
    The Asti Method Explained
    Juice is chilled and stored until needed (keeps wine fresh)
    Fermentation begins in tank with CO2 allowed to escape initially
    Tank is sealed and fermentation continues, trapping CO2
    Wine is chilled when it reaches about 7% alcohol
    Wine is filtered to remove yeast, stopping fermentation
    Residual sugar remains, creating a sweeter style
    Everything happens in one tank (like a one pot wonder)
    No autolysis or lees aging
    Preserves pure Muscat fruit character
    Asti vs. Moscato d'Asti
    Asti: More full sparkling, higher atmospheric pressure, slightly higher ABV
    Moscato d'Asti: Lower atmospheric pressure, slightly lower alcohol
    Moscato d'Asti uses superior grapes, so overall quality is better
    Flavor Profile and Characteristics
    Fragrant, floral, and grapey (one of the only wines where "grapey" is accurate)
    Aromas of peach blossom and lovely floral aromatics
    On the sweeter side but still refreshing
    Low alcohol (around 7%)
    Episode Highlights & Quotes
    "Moscato d'Asti, not just sweet, bubbly. I want to emphasize that there's certain styles of wines here that we are a bit dismissive of perhaps, and I don't want that for you. I want you to be able to experience a good example of this wine so you could know just how glorious it can be."
    "I liken this to a one pot wonder, right? Like a crockpot, like you just put it all in there, shut the lid and let it do its thing."
    "This may be the only grape that we use the descriptor grapey. When my children were younger, I used to have them smell wine and they would always say, smells like grape."
    Moscato d'Asti Quick Reference
    Asti Method Process
    Juice is chilled and stored
    Fermentation begins in tank, CO2 escapes
    Tank is sealed, fermentation continues
    Wine is chilled at 7% alcohol
    Wine is filtered to remove yeast
    Result: sweet, gently sparkling, low alcohol wine
    Key Differences
    Asti: More bubbles, higher pressure, higher ABV
    Moscato d'Asti: Less fizzy, lower alcohol, superior grapes, better quality
    Production Details
    9,700 hectares total (7,000 on slopes)
    4,000 growers with average 2.45 hectare vineyards
    Most growers too small to vinify their own wine
    Larger houses and co-ops buy grapes from small growers
    Some small producers like Bera still exist
    Resources Mentioned
    Bera (Alessandra Bera) - producer in Piedmont
    Canelli - major town and UNESCO World Heritage Site
    Muscat Blanc a Petits Grains grape
    Coming Up Next Week
    Episode 100: Special Episode
    Episode 100 is here and Joanne hasn't fully decided what she's doing yet because she's getting precious about this milestone. Stay tuned for something special.
    About Wine Educate
    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence.
    Subscribe & Share
    Never miss an episode! Subscribe on your favorite podcast platform:
    Apple Podcasts
    Spotify
    Google Podcasts
    YouTube
    Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show!
    Stay Connected
    Join the Wine Educate Newsletter at https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox!
    Episode 99 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
  • Wine Educate: Wine Lessons, Travel & WSET Study Prep

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

    12/2/2026 | 11 mins.
    Episode 98: Prosecco - Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region
    Host: Joanne Close
    Episode Length: [Insert Duration]
    Release Date: [Insert Date]
    Join the Wine Educate Newsletter
    Get wine tips, episode updates, and exclusive content delivered to your inbox!
    Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter
    Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition.
    Episode Description
    Recording from the chaos of Mardi Gras in New Orleans (sirens, bands, and floats included), Joanne breaks down why Prosecco deserved its own episode. This Italian sparkling wine produces nearly 500 million bottles annually - dwarfing both Champagne and Cava - and uses the tank method to create those fresh, fruity bubbles you know and love.
    You'll discover why the grape was renamed from Prosecco to Glera in 2009, how to navigate the confusing sweetness levels where "dry" is actually sweeter than "extra dry", and what makes Conegliano Valdobbiadene so special (besides being impossible to pronounce). Joanne also introduces Col Fondo, the funky natural wine style with sediment at the bottom that Italians apparently use to make risotto.
    What You'll Learn in This Episode
    Prosecco Production & Tank Method Basics
    Why Prosecco dominates sparkling wine production with 486 million bottles annually
    The tank method (Charmat method) explained: how it differs from traditional method Champagne
    Tank method process: second fermentation in pressurized tanks, not bottles
    Why the tank method is faster, cheaper, and preserves fresh fruit flavors
    Tank method benefits: no lees aging means vibrant green apple, pear, and melon flavors
    Who really invented the tank method: Italian Federico Martinotti vs. Frenchman Eugène Charmat
    Understanding Prosecco's Geography & Quality Levels
    The 2009 DOC creation and strategic grape renaming from Prosecco to Glera
    Prosecco DOC covers 34,000 hectares with high yields: 18 tons per hectare vs. Champagne's 10-11
    Conegliano Valdobbiadene DOCG: the premium zone so hard to pronounce it's a sobriety test
    Rive designations: 43 named crus on steep limestone slopes (50-500m elevation)
    Superiore di Asti and other top vineyard areas within the DOCG
    Prosecco Grapes & Styles
    Glera: the primary Prosecco grape (formerly called Prosecco)
    Permitted additions: up to 15% Chardonnay, Pinot Bianco, or Pinot Grigio for body and alcohol
    Rosé Prosecco (legal since 2020) with up to 15% Pinot Noir
    Col Fondo "sui lieviti" style: pétillant naturel method with sediment in bottle
    The Confusing Prosecco Sweetness Levels
    Brut: the driest Prosecco style
    Extra Dry: 12-17 g/L residual sugar (the most common style - not actually dry!)
    Dry: 17-32 g/L residual sugar (confusingly sweeter than "Extra Dry")
    Why Prosecco sweetness levels can range from dry to medium-sweet
    Prosecco Tasting Profile & Best Practices
    Tank method flavor profile: medium acidity, green apple, pear, melon
    What you won't find: no bread, toast, or pastry flavors (no lees aging)
    Why Prosecco is made for immediate enjoyment, not aging
    Global Prosecco consumption: UK and US lead, followed by Germany and France
    Episode Highlights & Quotes
    "The name of this wine region may take the cake, win the prize for the most difficult to pronounce wine region in all of wine history... Cat, who owns the lovely Berg Wines, says that if she knows she can't pronounce this, it's time to get someone else to drive her home. So let's try it: Conegliano Valdobbiadene."
    "As we get sweeter, the terms don't sound like it. Starting with brut, then we have extra dry, which is actually sweeter than brut... then even sweeter on that scale, we have dry - see, it doesn't make any sense."
    "I read somewhere that they use the fondo to make risotto and I love that. I'm gonna just go with that."
    Prosecco Quick Reference Guide
    Tank Method vs. Traditional Method
    Tank method: second fermentation in pressurized tanks
    Traditional method: second fermentation in individual bottles
    Tank method result: fresh, fruity, aromatic sparkling wines
    Traditional method result: complex, yeasty, bread-like flavors from lees aging
    Prosecco Production Stats
    486 million bottles annually (2019 figures)
    34,000 hectares in DOC
    80% exported worldwide
    Yields: 18 tons/hectare (vs. Champagne's 10-11)
    Prosecco Quality Hierarchy
    DOC Prosecco (largest area, tank method)
    Conegliano Valdobbiadene DOCG (premium hills, 50-500m elevation)
    Superiore di Asti/Rive designations (top vineyard sites, steep slopes)
    Prosecco Sweetness Scale (driest to sweetest)
    Brut (driest)
    Extra Dry (12-17 g/L) - most common
    Dry (17-32 g/L) - actually sweeter!
    Resources Mentioned
    Conegliano Valdobbiadene DOCG
    Berg Wines (New Orleans wine shop)
    Col Fondo sui lieviti style (pétillant naturel)
    Glera grape (formerly Prosecco grape)
    Coming Up Next Week
    Episode 99: Other Important Sparkling Wines
    Joanne wraps up the sparkling wine series with Sekt, Asti, and important New World sparkling wines - finishing off that Level 3 chapter on sparkling.
    Connect with Wine Educate
    Newsletter: Subscribe at https://mailchi.mp/6648859973ba/newsletter for wine tips and episode updates
    Website: wineeducate.com
    YouTube: Watch this episode with visual examples and slides on the Wine Educate YouTube channel
    Don't miss out on exclusive wine education content - join our newsletter community today!
    About Wine Educate
    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence.
    Subscribe & Share
    Never miss an episode! Subscribe on your favorite podcast platform:
    Apple Podcasts
    Spotify
    Google Podcasts
    YouTube
    Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show!
    Stay Connected
    Join the Wine Educate Newsletter at https://mailchi.mp/6648859973ba/newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox!
    Episode 98 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
  • Wine Educate: Wine Lessons, Travel & WSET Study Prep

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

    05/2/2026 | 12 mins.
    Episode 97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine
    Resources & Links
    Sign up for the Wine Educate newsletter to receive weekly quizzes, study tips, and Level 3 essay questions: https://mailchi.mp/6648859973ba/newsletter
    Episode Overview
    We are continuing our sparkling wine series, and this week the focus is on Cava, Spain's traditional method sparkling wine. In this episode, I walk through the history of Cava, its unusual geography, how it is made, and the quality-driven movements that have emerged in response to its mass-market image.
    This episode is especially helpful for WSET Level 2 and Level 3 students, as well as anyone looking to better understand the differences between Champagne, Cava, and other traditional method sparkling wines.
    A Brief History of Cava
    The first traditional method sparkling wine in Catalonia was made in 1872 by José Raventós after a visit to Champagne. Inspired by what he saw in France, he brought the technique back to Spain and began producing sparkling wine in the Penedès area.
    The growth of sparkling wine production accelerated after the arrival of phylloxera in the late 1800s. As red wine vineyards were replanted, producers shifted their focus toward grape varieties better suited to sparkling wine.
    The term Cava was officially adopted in 1970, replacing the use of the word "Champaña," and the Cava DO was formally recognized in 1986 following Spain's entry into the European Union. The word Cava comes from Catalan and means "cellar."
    The Geography of Cava
    Cava is unique among European appellations because it is non-contiguous. Unlike most DOs, Cava production is not limited to a single, clearly defined geographic area.
    That said, around 95 percent of all Cava is produced in Catalonia, centered on the town of Sant Sadurní d'Anoia. Other permitted areas include Navarra, Rioja, Valencia, the Basque Country, Aragon, and Extremadura.
    For students, this non-contiguous geography can feel confusing, which is why maps and visual references are especially helpful when studying Cava.
    How Cava Is Made
    Cava must be produced using the traditional method, meaning it undergoes a second fermentation in the bottle.
    Key production requirements include:
    A minimum of nine months of lees ageing before disgorgement

    Slightly higher permitted yields than Champagne

    Alcohol levels typically between 10.8 and 14.8 percent

    Most riddling today is carried out using gyropallets, a technology developed in Spain that allows producers to handle large volumes efficiently.
    Traditional Grape Varieties
    Cava relies on three historic white grape varieties with deep roots in the region:
    Macabeo (also known as Viura)

    Xarel·lo

    Parellada

    These varieties are genetically related and well suited to the climate and soils of Catalonia.
    For rosé Cava, permitted varieties include Garnacha and Monastrell.
    International varieties were added later, with Chardonnay approved in 1986 and Pinot Noir in 1998. Their inclusion remains controversial, as some producers feel these grapes dilute Cava's regional identity.
    Style and Tasting Profile
    Most Cava is non-vintage and designed to be enjoyed on release. Compared to Champagne, Cava generally shows:
    Moderate rather than high acidity

    Dry styles with approachable balance

    Yeast character from lees ageing, though often different in expression than Champagne

    One interesting tasting note discussed in this episode is how autolytic character can differ depending on grape variety, sometimes showing more earthy or savory tones compared to the bread and toast notes often associated with Champagne.
    Production Scale and Industry Structure
    Cava production is highly concentrated. While there are over 200 producers, the majority of production is dominated by a small number of large companies.
    The "Big Three" producers, Freixenet, Codorníu, and García Carrión, are estimated to account for roughly 80 percent of total Cava production. This concentration has shaped both the image and regulations of the appellation.
    The Quality Revolution: Clàssic Penedès and Corpinnat
    In response to concerns about quality and regional identity, several producers broke away from the Cava DO.
    Clàssic Penedès
    Launched in 2014, Clàssic Penedès became the world's first sparkling wine appellation requiring 100 percent certified organic grapes. Key features include:
    All grapes sourced from DO Penedès

    Minimum 15 months lees ageing

    Disgorgement date required on the label

    Traditional and ancestral methods permitted

    Corpinnat
    Founded in 2017, Corpinnat means "heart of Penedès." It is a private quality designation focused on terroir and estate production. Requirements include:
    100 percent organic or biodynamic grapes

    Hand harvesting only

    Minimum 18 months lees ageing, often much longer

    At least 90 percent indigenous Penedès varieties

    Producers include Gramona, Recaredo, Llopart, Nadal, and Torelló.
    While there have been discussions about closer alignment between Clàssic Penedès and Corpinnat, they remain separate entities as of today.
    Why This Matters
    Both Clàssic Penedès and Corpinnat represent a shift toward stricter standards, organic viticulture, and clearer regional identity. Seeking out these labels is one way consumers can explore higher-quality Spanish sparkling wines beyond entry-level Cava.
    What's Next
    Next week, we head to Italy to talk about Prosecco, including how it differs stylistically and legally from traditional method sparkling wines.
    If you'd like access to weekly quizzes and Level 3-style essay questions, be sure to sign up for the Wine Educate newsletter.
    How to Contact Us
    [email protected]
  • Wine Educate: Wine Lessons, Travel & WSET Study Prep

    96. How to Decode Your Champagne Wine Label

    29/1/2026 | 11 mins.
    Episode 96: How to Decode Your Champagne Wine Label
    Host: Joanne Close
    Episode Length: 11:29
    Release Date: January 29th 2026
    📧 Join the Wine Educate Newsletter
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    👉 Subscribe to the Newsletter
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    Episode Description
    Ever picked up a bottle of champagne and felt totally lost trying to decode the label? You're definitely not alone. In this episode, Joanne breaks down everything you need to know to read champagne labels like a pro.
    You'll learn what those tiny mysterious letters (NM, RM, RC, CM) actually mean, how to understand sweetness levels from Brut to Doux, and the real difference between grower champagne and the big champagne houses. Whether you're shopping for a special occasion or trying to navigate a wine list with confidence, this episode gives you the tools to choose champagne that actually matches what you like.
    We cover everything from Blanc de Blancs to Rosé, Premier Cru to Grand Cru, and all the terminology that helps you make smarter champagne buying decisions.
    What You'll Learn in This Episode
    Champagne Producer Codes Explained
    NM (Négociant Manipulant): The big champagne houses like Moët & Chandon and Krug that buy grapes from growers
    RM (Récoltant Manipulant): Grower champagnes where producers grow their own grapes and make their own wine
    RC (Récoltant Coopérateur): Individual growers selling wine under their own label (rare in the US)
    CM (Coopérative de Manipulation): Cooperatives like Nicolas Feuillatte selling under one brand
    Champagne Sweetness Levels Demystified
    Brut Nature/Brut Zero: 0-3 grams per liter residual sugar (very dry)
    Extra Brut: 0-6 grams per liter
    Brut: Up to 12 grams per liter (90% of champagne production)
    Doux: 50+ grams per liter (dessert champagne, rarely produced today)
    Special Champagne Terminology
    Blanc de Blancs: Made exclusively from Chardonnay grapes
    Blanc de Noirs: White champagne made from black grapes (Pinot Noir and/or Pinot Meunier)
    Rosé Champagne: Pink champagne made by adding 8-20% red Pinot Noir
    Premier Cru: Grapes from 42 designated premium villages
    Grand Cru: Grapes from 17 top-tier villages
    Non-Vintage vs. Vintage: Understanding multi-vintage blends and single-harvest champagnes
    Special Bottlings
    Prestige Cuvée: Top parcels aged extensively before release
    Special Club: Peer-reviewed grower champagnes
    Late Disgorged: Single vineyard expressions
    Episode Highlights & Quotes
    "Non-vintage kind of makes it seem like it's not special, but it is special. This is a really careful blend that someone worked very hard to perfect and keep consistent year after year."
    "You may need your glasses handy if you are like me and can't see very well these days or even perhaps a magnifying glass, and I'm serious because some of these things are very small on these labels."
    Champagne Quick Reference Guide
    Most Common Champagne Style: Brut (90% of production)
    Most Common Production Method: Non-vintage (75-80% of all champagne)
    Driest Styles: Brut Nature, Brut Zero, Extra Brut
    What to Hunt For: The two-letter code (NM, RM, RC, CM) on the bottle
    Resources Mentioned
    Paul Bara Champagne (example label discussed)
    Nicolas Feuillatte (cooperative model example)
    Moët & Chandon (NM house example)
    Krug (NM house example)
    Coming Up Next Week
    Episode 97: Cava
    Explore the fascinating history of Cava, discover indigenous Spanish grapes, and learn what makes this Spanish sparkling wine so special. Don't miss it!
    Connect with Wine Educate
    📧 Newsletter: Subscribe here for wine tips and episode updates
    🌐 Website: wineeducate.com
    📺 YouTube: Watch this episode with visual label examples and slides
    Don't miss out on exclusive wine education content - join our newsletter community today!
    About Wine Educate
    Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you're studying for your WSET certification or simply want to learn more about wine, you'll find the guidance and knowledge you need to enjoy wine with confidence.
    Subscribe & Share
    Never miss an episode! Subscribe on your favorite podcast platform:
    Apple Podcasts
    Spotify
    Google Podcasts
    YouTube
    ⭐ Leave a Review! If you enjoyed this episode, please leave a 5-star review and share it with fellow wine lovers. Your reviews help others discover the show!
    📧 Stay Connected
    Join the Wine Educate Newsletter for wine tips, episode updates, and exclusive content delivered straight to your inbox!
    Episode 96 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
  • Wine Educate: Wine Lessons, Travel & WSET Study Prep

    95. Champagne Overview: Grapes, Climate, Blending, and Style

    22/1/2026 | 13 mins.
    Resources & Links Sign up for the Wine Educate newsletter:
    https://mailchi.mp/6648859973ba/newsletter
    Episode Overview
    In Episode 95 of the Wine Educate Podcast, Joanne Close continues the sparkling wine series with a focused overview of Champagne, designed especially for WSET Level 2 students. This episode covers where Champagne is located, why its climate is so challenging, the grapes that define the region, and how blending and aging shape the final wines.
    Next week's episode will build on this foundation by breaking down how to read a Champagne label and understand the key legal terms you'll see on the bottle.
    What You'll Learn in This Episode
    Where Champagne Is Located Champagne is the coldest wine-producing region in France, situated between 48° and 49.5° north latitude. Its marginal climate sits near the northern limit of where grapes can reliably ripen, making acidity, low alcohol, and freshness central to the style of its wines. The region lies about an hour and a half east of Paris, making it a popular day trip for visitors.
    Champagne and the Traditional Method Champagne is produced using the traditional method, with a second fermentation taking place in bottle. Only wines made in this region under strict regulations can legally use the name Champagne. The region is fiercely protected by its governing body, which safeguards both quality standards and the Champagne name worldwide.
    The Grapes of Champagne Nearly all Champagne is made from three grapes: Pinot Noir, Pinot Meunier, and Chardonnay. Pinot Noir is the most widely planted, followed closely by Meunier and Chardonnay. A handful of historic grapes such as Pinot Blanc, Arbane, and Petit Meslier are still permitted, though they make up less than one percent of total plantings and are used only rarely.
    Lees Aging and Style Champagne must age on its lees for a minimum of 12 months, though many producers choose much longer aging. Extended lees contact adds classic aromas and flavors such as brioche, biscuit, toast, and pastry, contributing to complexity and texture.
    Soils and Chalk Cellars Chalk plays an important role in Champagne, producing wines with naturally high acidity and a lean profile. Ancient chalk quarries, known as crayères, are now used as cellars thanks to their cool, stable temperatures and high humidity. Limestone, clay, and sand also contribute to the diversity of wine styles across the region.
    Blending and Non-Vintage Champagne Blending is essential in Champagne, both across vineyard sites and across vintages. Most Champagne is non-vintage, meaning wines from multiple years are blended to maintain a consistent house style. Vintage Champagne is produced only in exceptional years and in much smaller quantities.
    Climate Change in Champagne Over the past 30 years, average temperatures in Champagne have increased by about two degrees Fahrenheit. This has led to riper grapes, less reliance on chaptalization, adjustments to malolactic conversion, and lower dosage levels. Still Pinot Noir wines from Champagne are also gaining attention as ripeness improves.
    Who Drinks the Most Champagne France remains Champagne's largest consumer, with nearly half of all production staying within the country. Of the Champagne that is exported, the United States, the United Kingdom, and Japan are the leading markets.
    Coming Up Next
    Next week's episode is entirely dedicated to decoding Champagne labels. Joanne will walk through the legal terms, classifications, and details you need to understand what's actually inside the bottle. You may want to have a bottle of Champagne handy and possibly a magnifying glass.
    Stay Connected
    If you are a WSET Level 2 or Level 3 student, the Wine Educate newsletter includes weekly study support, including quizzes for Level 2 and essay practice questions for Level 3. You can sign up at:
    https://mailchi.mp/6648859973ba/newsletter

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About 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 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? 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