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

    97. Cava: History, Grapes, and the Quality Revolution in Spanish Sparkling Wine
    Feb 5 2026
    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 ...
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    12 min
  • 96. How to Decode Your Champagne Wine Label

    96. How to Decode Your Champagne Wine Label
    Jan 29 2026
    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 Get wine tips, episode updates, and exclusive content delivered to your inbox! 👉 Subscribe to the Newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. 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 growersRM (Récoltant Manipulant): Grower champagnes where producers grow their own grapes and make their own wineRC (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 grapesBlanc 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 NoirPremier Cru: Grapes from 42 designated premium villagesGrand Cru: Grapes from 17 top-tier villagesNon-Vintage vs. Vintage: Understanding multi-vintage blends and single-harvest champagnes Special Bottlings Prestige Cuvée: Top parcels aged extensively before releaseSpecial Club: Peer-reviewed grower champagnesLate 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 SpotifyGoogle 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
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    12 min
  • 95. Champagne Overview: Grapes, Climate, Blending, and Style

    95. Champagne Overview: Grapes, Climate, Blending, and Style
    Jan 22 2026

    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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    13 min
  • 94. The History of Sparkling Wine: From Limoux to Champagne

    94. The History of Sparkling Wine: From Limoux to Champagne
    Jan 15 2026
    Resources & Links

    Sign up for the Wine Educate Newsletter:
    https://mailchi.mp/6648859973ba/newsletter

    Learn more about Wine Educate classes and certifications:
    https://www.wineeducate.com

    Episode 94: The History of Sparkling Wine

    Wine Educate Podcast

    In this episode, Joanne Close continues the Sparkling Wine Series with a deep dive into the history of sparkling wine. Rather than focusing on one inventor or one country, this episode places sparkling wine in historical context and explains how bubbles emerged through a combination of climate, trade, science, and experimentation.

    This episode is especially helpful for WSET Level 2 and Level 3 students who want to better understand why the traditional method developed and how history shaped modern sparkling wine styles.

    What We Cover in This Episode

    Joanne begins by sharing a quick update from a recent three-day WSET Level 2 intensive in New Orleans, where students tasted 48 wines and completed their exam. From there, the focus shifts to the broader Sparkling Wine Series and the importance of understanding history alongside production methods.

    The episode explores what wine looked like before bubbles were accepted, including why wine stability was the goal and why carbonation was once viewed as a fault.

    Joanne discusses the earliest written record of sparkling wine, which comes from Limoux in the Languedoc in 1531. A Benedictine monk at the Abbey of Saint-Hilaire documented the presence of bubbles, and the region's cooler climate and higher elevation made sparkling wine possible long before Champagne embraced it.

    The conversation then moves to Champagne in the 1600s, when producers were making still wines and actively trying to prevent secondary fermentation. Joanne explains how cold winters stopped fermentation, only for it to restart in the spring, unintentionally creating bubbles that producers initially did not want.

    England plays a critical role in the story, and Joanne explains why British consumers were so influential. Champagne wines were shipped to England in bulk, bottled later, and often sweetened. The widespread availability of sugar led to unintentional refermentation, and British drinkers developed a taste for fizz.

    The episode highlights the work of English scientist Christopher Merret, who presented a paper in 1662 to the Royal Society documenting how adding sugar to wine could restart fermentation. This observation laid the foundation for what would later become the traditional method.

    Joanne explains the technical challenges of early sparkling wine, including the danger posed by pressure inside the bottle. With pressure reaching five to six atmospheres, early glass bottles frequently exploded. England's development of coal-fired furnaces allowed for thicker, stronger glass capable of withstanding this pressure, along with the adoption of cork stoppers.

    The episode also clarifies the role of Dom Pérignon, who did not invent sparkling wine but significantly improved quality through blending, vineyard management, and consistency. His work helped refine Champagne at a critical moment in its development.

    Finally, Joanne highlights the impact of Veuve Clicquot, who revolutionized Champagne production in the early 19th century by inventing riddling. This innovation allowed producers to remove dead yeast cells and create clear, brilliant sparkling wines at scale.

    The episode concludes by reinforcing that sparkling wine was not the result of a single discovery but rather a collaborative effort involving monks, scientists, merchants, and winemakers across multiple countries.

    Who This Episode Is For

    • WSET Level 2 students studying sparkling wine

    • WSET Level 3 students preparing for theory and tasting exams

    • Wine professionals who want historical context

    • Wine enthusiasts curious about how sparkling wine evolved

    Listen to the Full Episode

    This episode is part of the Wine Educate Sparkling Wine Series.

    You can listen to the Wine Educate Podcast on Apple Podcasts, Spotify, YouTube, and most podcast platforms.

    How to Contact Us

    Questions about WSET classes, exams, or wine education?
    Email: joanne@wineeducate.com
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    13 min
  • 93. The Traditional Method: The Bottle Fermentation Process Behind the Magic of Champagne and Other Sparkling Wines

    93. The Traditional Method: The Bottle Fermentation Process Behind the Magic of Champagne and Other Sparkling Wines
    Jan 8 2026

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    Newsletter signup: mailchi.mp/6648859973ba/newsletter

    How to Contact Us
    Joanne@WineEducate.com

    Episode 93 | The Traditional Method

    Hello and welcome to Episode 93 of the Wine Educate Podcast. I'm your host, Joanne Close. Today we're breaking down the Traditional Method, the original bottle-fermented process that gives us Champagne and many of the world's most compelling sparkling wines. These bubbles are created by a second fermentation captured in a sealed bottle, using thicker glass built to hold pressure.

    We begin with the base wine, fermented first and intentionally lower in alcohol so the final wine stays balanced after the second fermentation adds about 1–1.5% ABV. Yeast and sugar are added before sealing with a crown cap, restarting fermentation inside the bottle. The CO2 produced dissolves into the wine, forming bubbles, while yeast autolysis develops aromas often described as bread, biscuit, or pastry notes, depending on how long the wine rests on the lees.

    Lees are guided into the neck through riddling, once done entirely by hand, now most often by machine using a Gyropalette, which completes the job in days. The lees are removed during disgorging by freezing the neck to form a small plug that is ejected under pressure when the crown cap is removed. The wine is then topped up and styled through dosage, a blend of wine and sugar that determines the final sweetness level, such as Brut (dry) or Demi-sec (sweeter). The cork is inserted last and secured with a wire cage to hold against the internal pressure.

    Traditional Method Sparkling Wine Around the World
    • Champagne and Cremant in France
    • Cava in Spain
    • Method Cap Classic in South Africa
    • Traditional Method styles in California, Australia, and New Zealand

    If you enjoy learning how your favorite wines are made and want WSET material explained in a real, practical way, join us in class or sign up for the newsletter. You can now watch episodes on YouTube as well as listening on your favorite podcast app.

    Stay Connected
    WineEducate.com

    Newsletter signup: mailchi.mp/6648859973ba/newsletter

    How to Contact Us
    Joanne@WineEducate.com
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    11 min
  • 92. Sparkling Wine 101: A Clear Introduction to Bubbles, Mousse, and Winemaking Methods for WSET Students and Sparkling Wine Enthusiasts

    92. Sparkling Wine 101: A Clear Introduction to Bubbles, Mousse, and Winemaking Methods for WSET Students and Sparkling Wine Enthusiasts
    Jan 1 2026
    Stay Connected www.WineEducate.com Newsletter signup: https://mailchi.mp/6648859973ba/newsletter How to Contact Us Joanne@WineEducate.com Episode 92 | Sparkling Wine Series Begins Hello and welcome to Episode 92 of the Wine Educate Podcast. I'm your host, Joanne Close, and we're just about at the New Year. The holidays happened, the bubbles were flowing, and I sure enjoyed my fair share of sparkling wine. Now we're kicking off a brand new Sparkling Wine Series, and friends, it's a big one. This series is built as a supplement, not a replacement for the WSET class. I'll be focusing mainly on Level 2 material, with a few Level 3 touches where it makes sense, but the deeper Level 3 concepts are being saved for the new Level 3 membership launching in February. How Sparkling Wine Shows Up in WSET Exams For Level 1 and Level 2, sparkling wines show up early, including Champagne, Prosecco, Cava, the style overview, and the ever-popular service question: how to open a bottle of sparkling wine. Yes, that question keeps showing up at multiple levels. For Level 2, sparkling wine and fortified wines are covered in Session 8, and the service component is important and appears in the multiple choice questions. For Level 3, you will not get a sparkling wine in the practical tasting exam, but you will see it in the theory, including multiple choice questions and short answer essays on sparkling or fortified wines. Tasting Term to Know: Mousse Mousse describes the bubble texture on the palate. In class, we talk about three broad levels: delicate, creamy, and aggressive. The class always gets a good laugh out of the aggressive mousse question, and yes, it sticks in your memory. You use it in your Level 3 SAT framework, but you won't be assessed on tasting a sparkling wine. Definition of Sparkling Wine Sparkling wine is wine that bubbles when poured into a glass. The bubbles form because carbon dioxide is dissolved in the wine under pressure until the bottle is opened and the cork is removed. I love that Oxford Companion definition. It's simple, it's clear, and it just works. Grapes for Sparkling Wine Acidity is the key. Grapes with naturally high acidity make fresher, livelier styles of sparkling wine. In Champagne, Chardonnay and Pinot Noir are stars because they deliver high acidity and make great sparkling wine. This model has been copied in other regions. In the Loire Valley, Chenin Blanc steps up as the hero grape for extraordinary sparkling wines. In Australia, Shiraz is used to make red sparkling wine, because it's their grape. So why not? How the Bubbles Get in the Bottle: Main Production Methods The method has a direct correlation to style, quality, mouthfeel, price, and the feel of the bubbles when you sip the wine. Here are the big ones we'll explore in this series: Traditional Method Transfer Method Ancestral Method (Petillant Naturel, or Pet Nat) Tank Method Carbonation Method The traditional fermentation method is the most expensive to produce. Other methods exist to make sparkling wine more affordable and accessible, and each method creates a different style in the glass. Sparkling Wine Styles, Sweetness & Alcohol Sparkling wines can be white, rosé, or red, and range from very dry to sweet, and everything in between. Alcohol is often around 12% to 12.5%, but it can be lower. Producers try not to let alcohol creep too high because it can mute freshness and balance. Sparkling Wine Today Global sparkling wine consumption has increased by 57% since 2002 and continues steadily upward. We live in exciting times in wine, especially for sparkling, because there are more grapes, more methods, more styles, and more opportunities to taste something new. What's Next Next week in Episode 93, we're diving into the traditional method, the science, the wonder, and the pure magic of how those bubbles get into the wine. If you want weekly quizzes, short answer practice, and pairing context delivered straight to your inbox, sign up for the Wine Educate newsletter. Head to wineeducate.com and click the green newsletter signup button, or use the link in the show notes. And as always, hit reply if you have questions. I love hearing from you. Cheers, Joanne Close
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    10 min
  • 91. How WSET Online Courses Work: On Demand vs Instructor Led

    91. How WSET Online Courses Work: On Demand vs Instructor Led
    Dec 25 2025

    Stay Connected

    www.WineEducate.com
    Newsletter signup: https://mailchi.mp/6648859973ba/newsletter

    How to Contact Us

    Joanne@WineEducate.com
    www.WineEducate.com

    Joanne explains two primary online learning formats offered through Wine Educate:

    The WSET Online On Demand courses are fully created, structured, and taught by WSET educators. Wine Educate supports students administratively by managing registration, supplying textbooks when required for Level 2 and above, and coordinating exam scheduling after course completion. These courses are designed for learners who prefer complete schedule flexibility and self-paced study without a Wine Educate instructor teaching live lessons.

    The Wine Educate Instructor-Led online classes are live, interactive sessions taught by Joanne or one of Wine Educate's educators. Course listings include the instructor's name before registration. Level 1 consists of four live 90-minute sessions, while Level 2 includes six live sessions over several weeks. All sessions are recorded to allow for rewatching if needed. Unlike the On Demand format, Instructor-Led students receive a physical textbook as part of their course experience.

    Wine for Class & Tasting Options

    Wines are not included in the base cost of online classes and represent an additional expense for students. At checkout, Wine Educate offers the option to purchase WSET-approved tasting kits for Levels 1, 2, and 3. These kits are designed for one student, with the possibility of being shared between two. Students may also choose to source wines independently using the style list provided by Wine Educate, which is especially helpful for tasting groups or trade professionals who prefer to purchase full bottles.

    Joanne emphasizes that while tasting kits are strongly recommended for the guided tasting examples in class, wines are not mandatory for passing the course or sitting the exam.

    Exam Format & Logistics

    Wine Educate students can sit their exams in person at one of Wine Educate's satellite locations if local to the testing area. For most online learners who live outside of these areas, Joanne explains the benefits of WSET Remote Invigilation, where the exam is scheduled and monitored by WSET through the student's computer. Wine Educate assists with setup, scheduling, and logistics so students can test from home at a time that works for them.

    How to Choose the Right Format

    Joanne summarizes the decision simply: students looking for maximum flexibility and self-pacing should consider WSET On Demand, while those wanting live teaching, structure, interaction, and direct instructor support will benefit most from Wine Educate's Instructor-Led online classes.

    What's Next

    The next podcast series will focus on Sparkling Wine, running through February. Joanne notes that newsletter topics will align with upcoming episodes and include quizzes and exam questions to support both WSET students and wine enthusiasts continuing their learning journey.

    Stay Connected

    WineEducate.com
    Newsletter signup: https://mailchi.mp/6648859973ba/newsletter

    How to Contact Us

    Joanne@WineEducate.com
    WineEducate.com
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    9 min
  • 90. Thinking About a Wine Trip? What to Know About Wine Educate's Vineyard Travel

    90. Thinking About a Wine Trip? What to Know About Wine Educate's Vineyard Travel
    Dec 18 2025
    Resources & Links

    • Wine Educate Newsletter:
      https://mailchi.mp/6648859973ba/newsletter

    • Wine Educate Trips & Itineraries:
      https://www.wineeducate.com/trips

    • Contact Joanne:
      joanne@wineeducate.com

    Episode 90: Thinking About a Wine Trip? What to Know About Wine Educate's Vineyard Travel

    In this episode, we continue our New Year goal-setting series by talking about one of the most impactful goals a wine student or enthusiast can set: visiting a vineyard.

    You do not need to plan a two-week international trip to learn from a vineyard visit. A day trip, weekend drive, or nearby winery can bring wine concepts to life in a way that books and classrooms cannot. Even a single visit can create lasting "aha" moments around climate, viticulture, and winemaking decisions.

    I also share details about Wine Educate's trips to Château Camplazens, my family's vineyard in the south of France, and walk through two experiences in particular:

    • WSET Level 2 Award in Wines – South of France, which combines classroom instruction with vineyard learning, tastings, and regional exploration.

    • Languedoc Food & Wine Experience, designed for all levels, focusing on regional wines, local food producers, and cultural discovery rather than formal certification.

    I answer common questions about these trips, including exam timing, flexibility for travel companions, and how to get to Château Camplazens by train from Paris or Barcelona.

    If vineyard travel has ever felt out of reach, this episode is meant to show you that it may be more accessible than you think.

    If you have questions about any of the trips, email me directly. It's me on the other end, and I'm always happy to help.

    Next week, we wrap up our 2026 planning series by talking about online wine classes and how they work. In January, we'll begin a new Sparkling Wine series.

    If you find the podcast helpful, please consider sharing it with a fellow wine student or enthusiast.
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    7 min