Wine Educate: WSET Award in Wines, Education Resources and Certifications. Study tips and practical advice for wine Enthusiasts and Professionals. Wine Tasting Techniques, Food Pairing Tips, Wine Education Trips. Buying wine. Ordering wine in restaurants. (Joanne Close)
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17 Nov 2024
3. How and Where to Take WSET Classes – In Person vs. Online
00:21:19
Episode 3: How and Where to Take WSET Classes – In Person vs. Online
In this episode of the Wine Educate Podcast, I unpack the options for pursuing your WSET education, whether in person or online. From navigating the WSET Global website to finding an APP (Approved Program Provider) near you, I share step-by-step guidance on how to choose the best class format for your schedule, goals, and lifestyle.
I highlight the benefits of in-person learning, from tasting over 60 wines in a Level 3 class to forming valuable connections with wine enthusiasts and professionals. I also understands that online courses offer flexibility for those balancing busy lives or living far from an APP. We will look at course structures, tasting opportunities, and even how exams are conducted for both formats.
Whether you're just starting your wine education journey or preparing to level up, this episode offers essential insights to help you choose the right path and make the most of your WSET experience.
Email - Have a specific question email me directly joanne@wineeducate.com
Thank you for letting me be a part of your wine education journey!
Cheers! - Joanne
07 Jan 2025
10. Evaluating Wine Using, the SAT & Why Spitting is Important
00:24:09
Welcome to the Wine Educate Podcast! In this episode, host Joanne Close dives into the WSET Systematic Approach to Tasting (SAT) and its role in wine education. Joanne also covers the often-overlooked but essential practice of spitting in wine tastings—why it matters and how to do it effectively.
Resources
SAT Resources:
WSET Level 1 SAT
WSET Level 2 SAT
WSET Level 3 SAT
Newsletter Sign-Up: Click here to join the Wine Educate newsletter for exclusive study tools, tips, and content not available anywhere else.
Learn More About Classes: Visit our website for details on upcoming WSET classes.
Discovery Call: Schedule a call with Joanne to discuss your wine education goals.
What’s in This Episode?
1. The WSET Systematic Approach to Tasting (SAT):
What is the SAT?
Created by the WSET in 1969 as a structured, objective framework for wine tasting.
Used by over 100,000 students annually in 70+ countries.
Why is it important?
Ensures consistent and clear observations.
Helps identify grape variety, climate, winemaking techniques, and quality.
Builds confidence and analytical skills essential for exams and professional practice.
A Detective’s Approach:
Think critically about wine’s components and trust your observations.
Avoid trying to force conclusions before you’ve completed your tasting notes.
2. Breaking Down the SAT – Appearance, Nose, Palate:
Appearance:
Assess clarity, intensity, and color under proper lighting.
Example: A pale ruby wine may suggest a thin-skinned grape like Pinot Noir or Gamay.
Nose:
Focus on aroma intensity and characteristics: primary, secondary, and tertiary.
Pro tip: Spend extra time on the nose before tasting; it reveals so much.
Palate:
Structural components and where to detect them:
Sweetness: Tip of the tongue.
Acidity: Tingling on the sides of the tongue and salivary glands.
Tannin: Drying sensation on gums and teeth.
Alcohol: Warmth in the back of the throat or slight nasal "sting."
Body: Weight or texture of the wine.
3. Why Spitting is Important:
Professional Tasting Practice:
Avoid palate fatigue and overconsumption.
Essential for evaluating multiple wines, especially at trade events or exams.
Tips for Spitting Effectively:
Bring your own spit cup (pro tip: a Mardi Gras cup works perfectly in New Orleans!).
Practice at home to build confidence.
Don’t feel self-conscious—spitting is standard in professional settings.
For WSET Students:
Critical for Level 3 exams: Spit during the tasting to stay sharp for the 2-hour theory portion.
Key Takeaways:
The SAT provides a structured approach to wine tasting that grows in complexity as you progress through WSET levels.
Spitting is an essential skill to maintain focus, avoid palate fatigue, and ensure objectivity.
25 Feb 2025
19. Structural Components in Wine: Alcohol
00:18:57
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Episode 19: Structural Components in Wine: Alcohol
Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the Structural Components Series with a deep dive into Alcohol in Wine. She explores how alcohol affects wine’s body, balance, and perception, while also covering the science behind ABV, legal labeling requirements in the U.S. and E.U., and practical tips for identifying alcohol levels in blind tastings. Joanne also shares a fun at-home tasting exercise to better understand alcohol in wine, beer, and spirits. Plus, she discusses upcoming WSET Level 3 course changes and the impact of festival season in New Orleans on students' study schedules.
Newsletter: Sign up for exclusive content and class updates!
🎧 Thanks for listening!
18 Feb 2025
17. Tasting a Tokaji Aszu Using the SAT at Levels 1–3
00:15:58
Episode Description:
In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweet wines. Using a 2019 Orum “Metamorphosis” Tokaji 5 Puttonyos, Joanne breaks down a WSET-style tasting note and dives into the role of Botrytis (noble rot) in sweet wine production. She also explains how acidity balances sweetness, making Tokaji a perfect study wine for WSET students.
Resources:
Previous Episodes:
Episode 10: Evaluating Wine Using the SAT
Episode 11: What is BLIC and How to Use It?
Episode 16: Understanding Acidity in Wine
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What’s in This Episode:
Introduction:
Recap of previous episodes on acidity and sweetness.
Why Tokaji is a “testable” wine for WSET students.
Quick refresher on using the WSET Systematic Approach to Tasting (SAT).
What is Botrytis (Noble Rot)?
Explanation of noble rot vs. grey rot.
How Botrytis affects grapes and contributes to sweetness.
The specific growing conditions needed for Botrytis: misty mornings and dry, sunny afternoons.
Why Botrytis-infected grapes must be hand-harvested one by one.
Level 1 SAT Tasting Note:
Appearance: White wine
Nose: Aromas of honey, citrus, and tropical fruit.
Palate: Sweet with high acidity, full body, and medium alcohol.
How acidity keeps the wine balanced and fresh despite the sweetness.
Level 2 SAT Tasting Note:
Appearance: Deep gold.
Nose: Pronounced intensity with more specific descriptors: grapefruit, orange peel, mango, dried apricot, and vanilla (from oak aging).
Palate: Sweet, high acidity, full-bodied, medium alcohol, and long finish.
Introduction to BLIC (Balance, Length, Intensity, Complexity): This wine scores 4/4 – Outstanding.
Level 3 SAT Tasting Note:
Appearance: Deep gold.
Nose: Pronounced with even more complexity: honey, ginger, citrus, tropical fruit, dried fruit, honeysuckle, and butterscotch.
Discussion on development: Although aromas like honey and ginger are typically tertiary, in this case, they come from Botrytis, not aging.
Finish: Long, with multiple layers of flavors.
Quality Assessment (BLIC): 4/4 Outstanding.
Readiness for Drinking: Can drink now but has great aging potential.
Technical Wine Facts:
Grape Blend: 70% Furmint, 30% Hárslevelű.
Residual Sugar: 152 g/L
Total Acidity: 9.5 g/L
How high acidity balances high sugar, preventing the wine from being cloying.
Final Thoughts:
Tokaji is an ideal wine for WSET study—complex, balanced, and rich in learning points.
The perfect example of how sweetness and acidity work together in harmony.
Next Episode Preview: Exploring Tannin—don’t miss it!
8. WSET Level 2 Award in Wines: What to Expect and How to Prepare
00:26:26
Episode Title: WSET Level 2 Award in Wines: What to Expect and How to Prepare
Episode Summary: In this episode of the Wine Educate Podcast, Joanne dives into everything you need to know about the WSET Level 2 Award in Wines. Whether you’re considering enrolling or you’re already signed up, this episode is packed with valuable insights on what to expect, how to prepare, and how to make the most of your study journey.
Links and Resources:
WSET Level 2 Award in Wines Specification. Download here.
What the course covers: grape varieties, wine styles, climate effects, winemaking, fortified and sparkling wines, and more.
Course structure: 8 weekly sessions or a more intensive format.
The Tasting Experience:
Taste 48 wines over the course of the program (6 wines per session).
Guided use of the Systematic Approach to Tasting (SAT)—no blind tasting required.
Exam Details:
1-hour multiple-choice exam with 50 questions.
Pass levels:
Pass: 55–69%
Pass with Merit: 70–84%
Pass with Distinction: 85%+
Important note: Once you pass, your grade is final.
Preparation Tips:
Read the textbook, Wines: Looking Behind the Label, cover to cover.
Use the WSET Specification as your guide for study focus and exam weighting.
Create flashcards for active learning—Joanne shares how this practice has helped her throughout her wine education journey.
The SAT Card:
Practical tips for building your sensory catalog.
How to practice identifying aromas and flavors with everyday items like fresh herbs and produce.
The Transformational Impact:
Gain confidence in understanding wine labels, pairing food and wine, and navigating wine shops.
Discover new wine styles and favorites, from Riesling to Fino Sherry.
Advice for Prospective Students:
Don’t procrastinate—sign up early, get the materials, and start preparing.
Enjoy the process and the transformation that comes with the course.
Outro: Thank you for tuning in to the Wine Educate Podcast! If you found this episode helpful, please share it with your fellow wine enthusiasts and leave a review. Stay tuned for more tips, study guides, and wine education insights in future episodes. Cheers!
Stay in Touch with Joanne & Wine Educate:
Book a Discovery Call: Not sure which class is right for you? Schedule a 15-minute call with Joanne to discuss your goals. Schedule here.
Sign Up: Join our weekly newsletter—the BEST way to stay connected, learn about new classes, and hear about wine trips.
Subscribe to the Podcast: Never miss an episode of wine education and inspiration.
Email: Have specific questions? Reach out directly to Joanne at joanne@wineeducate.com.
17 Dec 2024
7. Meet Your WSET Spirits Educator Matt Ray!
00:29:04
Wine Educate Podcast: Episode 7 - Meet Your WSET Spirits Educator Matt Ray!
Welcome back to the Wine Educate Podcast! This week marks an exciting milestone as we host our very first interview. Meet Matt Ray, WSET Spirits Educator and spirits professional, as he shares his unique career journey and passion for spirits education. From his early days as a bartender to his current role at the Sazerac House, Matt takes us through his professional evolution and why he feels WSET certification is the gold standard for spirits education.
Links and Resources:
Free Level 1 Spirits Flashcards: Perfect for reviewing key concepts and preparing for exams. Download here.
Upcoming WSET Classes:
Level 1 Spirits: Sunday, January 19th at the Sazerac House, New Orleans. Don’t wait—spaces fill quickly, and the next class won’t be until summer.
Matt’s Career Journey: Learn how Matt transitioned from bartending to teaching, and now representing one of the largest spirits companies in the world.
Introduction to Spirits Certifications: Discover the range of spirits certifications available, including the gold-standard WSET offerings and alternatives such as Certified Spirits Specialist (CSS) and Bourbon certifications from Moonshine University.
Why Choose WSET for Spirits Education? Matt discusses why WSET certifications are the most rigorous and respected in the industry.
What to Expect in WSET Level 1 & Level 2 Spirits Classes: Matt breaks down the foundational knowledge taught in Level 1 and how Level 2 delves deeper into production, tasting, and analysis.
Learning in a Spirits Class: What’s it really like to attend a WSET spirits class? Matt reassures listeners about tasting responsibly while emphasizing the joy of learning through hands-on experiences.
Why Enthusiasts Should Start with Level 1: Whether you're a professional or a spirits enthusiast, starting with Level 1 helps build confidence and foundational knowledge.
Future WSET Spirits Plans: Hear about Matt’s journey toward becoming a certified Level 3 Spirits Educator and what that means for Wine Educate’s future offerings.
Links and Resources:
Free Level 1 Spirits Flashcards: Perfect for reviewing key concepts and preparing for exams. Download here.
Book a Discovery Call: Not sure which class is right for you? Schedule a 15-minute call with Joanne to discuss your goals. Schedule here.
Sign Up: Join our weekly newsletter—the BEST way to stay connected, learn about new classes, and hear about wine trips.
Subscribe to the Podcast: Never miss an episode of wine education and inspiration.
Email: Have specific questions? Reach out directly to Joanne at joanne@wineeducate.com.
Share Your Feedback:
Loved this episode? Have a question for Matt or an idea for a future topic? Send us a message or leave a review wherever you listen to podcasts. We’d love to hear from you!
17 Apr 2025
34. Top 5 Tasting Mistakes on the WSET Level 3 Exam
In this episode, Joanne tackles one of the most stressful parts of the WSET Level 3 exam: the tasting portion. As someone who has graded many exams, she walks through the five most common mistakes students make when writing their tasting notes—and explains how to avoid them.
This episode is packed with clear, practical advice to help students approach the tasting exam with structure and confidence.
In This Episode
Why the tasting section feels intimidating, and why you shouldn’t panic
The importance of using specific SAT vocabulary—no wine poetry
Why guessing the wine and building your note around it can lead to failure
The difference between aromas and flavors, and why you must list both
Why omitting key words like “lemon” or “dry” can cost you
The mistake of using “medium plus” for alcohol and how to get that point back
Why memorizing the SAT order is crucial (you can’t use the card during the exam)
The value of creating your own “anagram” to structure your note under pressure
A reminder that calibration matters—know your instructor’s tasting style
Next Week
We’ll move on to the theory portion of the WSET Level 3 exam and discuss the top five most common mistakes students make in their written answers.
04 Mar 2025
21. Evaluating The Finish of a Wine
00:12:52
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Episode Description
In this episode of Wine Educate Podcast, host Joanne Close wraps up the Structural Components Series with a deep dive into evaluating the finish of a wine using the WSET Systematic Approach to Tasting (SAT). Finish, also known as length, is one of the trickiest components to define and assess, yet it carries significant weight in the WSET Level 3 exam.
Joanne unpacks the controversy around defining finish, explains common pitfalls students face, and provides practical strategies for assessing finish objectively. She also shares examples of short, medium, and long finishes, discusses how to separate structure from flavor, and offers a practical exercise to refine your tasting skills.
If you're preparing for WSET Level 3, this is an episode you don't want to miss.
Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)
Wine Educate Newsletter – Sign up for exclusive content and class updates.
What’s in This Episode?
1. WSET Level 3 Bootcamp Update
Joanne is currently in France, leading a week-long immersive study session at Château Camplazens.
The focus: mastering the theory exam – essay writing, vineyard visits, and a full mock exam.
Follow along on Instagram @wineeducate for updates, study tips, and behind-the-scenes moments.
2. What is Finish in Wine?
Oxford Companion to Wine Definition: "A much-derided tasting term for wines whose impact on the palate is particularly persistent."
WSET Level 3 SAT Definition: Finish (or length) is the persistence of multiple pleasant flavors after swallowing or spitting the wine.
Key takeaway: A wine must have more than one pleasant flavor lingering to be considered a long finish.
3. Common Mistakes When Evaluating Finish
Mistaking structure for finish: acidity, alcohol, and tannin are not finish.
A single lingering flavor (e.g., vanilla from oak) does not equal a long finish.
Multiple unpleasant flavors do not count as a long finish.
4. Classifying Finish in WSET SAT
Short Finish: The wine disappears almost immediately. Examples: Basic Pinot Grigio, Beaujolais Nouveau, Entry-level Sauvignon Blanc from Chile or South Africa.
Medium Finish: Lingers for a few seconds before fading. Examples: Petit Chablis, Rioja Crianza, Mid-tier Cabernet Sauvignon from Chile or Australia. Most wines fall into this category.
Long Finish: Flavors persist for a prolonged period. Examples: Ice wine, Mosel Riesling, high-quality Bordeaux, Barolo, or Burgundy. Does not require primary, secondary, and tertiary aromas—some high-quality primary-driven wines can have a long finish.
5. Practice Exercise: How to Train Your Palate for Finish
Take a sip of wine and wait 10-15 seconds after swallowing or spitting.
Write down any lingering flavors you still taste.
Try this with different wines to compare short, medium, and long finishes.
Bonus: If you struggle with finish assessment, ask your WSET instructor for calibration guidance—they are the ones grading your paper.
In this episode, Joanne explores one of the most effective tools for success in WSET Level 3: the study group.
If you're on the fence about joining or starting a study pod, this episode covers the research, real-world results, and how to make it work for you. Topics include:
Why collaborative learning can significantly improve retention and exam scores
A real-life example where 100% of a study group passed the exam
The science behind peer teaching and active learning
Accountability and how group structure reduces procrastination
Tips to set up a focused, well-run group—without wasting your time
Why disorganized pods fail, and how to avoid common pitfalls
Joanne also shares how the Launchpad: Level 3 Prep Course includes built-in support for connecting with others—whether you're attending in-person or online.
In the next two episodes, Joanne will break down the top 5 most common (and preventable) mistakes students make in both the theory and tasting portions of the WSET Level 3 exam. Stay tuned!
27 Mar 2025
28. WSET Level 3: What to Expect from the Course and the Exam
00:09:37
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Thinking about taking WSET Level 3 but not sure what you're signing up for? In this episode, host Joanne Close walks you through how the course is structured, what the exam includes, and how different course formats (in-person, online, accelerated) might affect your learning experience.
If you’ve been on the fence or want to know what’s expected before you enroll, this episode will give you a clear picture.
What’s in This Episode?
1. What the Course Covers Deeper exploration of viticulture and winemaking Key grape varieties and wine styles Major wine-producing regions and how natural and human factors impact wine Expanded SAT tasting technique with more complexity Focus on interconnecting concepts for essay writing and tasting
2. Course Formats and Scheduling Standard Format: One 2-hour class per week for 15 weeks Accelerated Format: Two classes per week over 8 weeks Online Option: 9-week online modules with an in-person tasting calibration and exam
3. Exam Structure Tasting Exam: 30 minutes to assess two wines (white and red) Theory Exam: 2 hours with 50 multiple choice questions and 4 short essay-style questions Written portion is in-depth—expect around eight printed pages You must take the exam in person due to the tasting component
4. Why Preparation Before Class Matters Regardless of format, students need to prepare before the first class Trying to catch up between sessions can create panic and stress Students are often surprised by how quickly the course moves
5. The Importance of Class Participation Level 3 is discussion-heavy—expect to speak and be questioned Instructors act more like coaches, guiding you through analysis and critical thinking You’ll be asked “why” constantly to build your ability to explain and connect concepts
6. Understanding vs. Memorizing Level 3 success is about comprehension and application, not just rote memorization The more prepared you are ahead of time, the more you’ll get from the in-class experience
Next Episode – Episode 29 Joanne shares practical strategies for preparing for WSET Level 3 without feeling overwhelmed. Learn how to set yourself up for success before the course even begins.
5. WSET Level 1 Award in Wines – What to Expect and How to Prepare
00:19:15
Show Notes for Episode 5: WSET Level 1 Award in Wines – What to Expect and How to Prepare
In this episode of the Wine Educate Podcast, we’re diving into everything you need to know about the WSET Level 1 Award in Wines. Whether you’ve already signed up or are just exploring the idea, this episode provides essential tips and insights to help you walk into class feeling prepared and confident.
Topics Covered:
What’s in the Course: A detailed look at the WSET Level 1 syllabus, including topics like grape varieties, wine styles, and the Systematic Approach to Tasting (SAT).
Why Level 1 Matters: Discover why starting with Level 1 builds a strong foundation for success in Level 2 and Level 3 courses.
Practical Advice for Class: Learn about the tasting exercises, classroom format, and how to get the most out of the day-long course.
Preparation Tips:
How to use the WSET Level 1 Specification for study.
Get tips on staying hydrated, well-rested, and ready to taste.
The Exam: What to expect from the 30-question multiple-choice exam, and strategies for success.
Why It’s Fun: This course isn’t just informative; it’s an engaging, hands-on experience with lots of opportunities for learning and connection.
Stay in Touch with Joanne & Wine Educate:
Sign Up:Join our weekly newsletter—the BEST way to stay connected, learn about new classes, and hear about wine trips.
Visit Our Website:Wine Educate – Explore WSET courses, wine certifications, and more.
Subscribe to the Podcast: Never miss an episode of wine education and inspiration.
Email: Have specific questions? Reach out directly to Joanne at joanne@wineeducate.com.
Thank you for letting me be part of your wine education journey!
Cheers, Joanne
🎧 Listen now and explore more resources on our website!
21 Jan 2025
12. How the SAT Progresses: Tasting a Bordeaux Wine from Level 1 to Level 3
00:16:29
Episode Summary
In this episode of the Wine Educate Podcast, Joanne Close breaks down how the WSET Systematic Approach to Tasting (SAT) evolves from Level 1 to Level 3. Using a 2000 Bordeaux as the example, Joanne demonstrates how tasting notes become progressively more detailed and analytical, helping students understand what to expect as they advance through the WSET levels.
Explanation of the purpose and focus at each level:
Level 1: Introduces basic structural components and characteristics of wine.
Level 2: Adds intensity, finish, and introduces quality assessment with BLIC.
Level 3: Increases specificity with development, plus/minus modifiers, and readiness for drinking.
Tasting Example: 2000 Bordeaux (Right Bank)
Level 1 SAT Note:
Basic observations: red wine, black fruit, oak, dry, medium tannin, medium alcohol, full body.
Level 2 SAT Note:
Introduced intensity, finish, and quality assessment using BLIC.
Example conclusion: Medium ruby color, pronounced aromas of black fruit, oak, and tertiary notes; long finish; outstanding quality.
Level 3 SAT Note:
Added clarity, development, and plus/minus modifiers.
Example conclusion: Clear, medium ruby; pronounced aromas of blackcurrant, tobacco, and cedar; medium-plus tannin; drink now but has potential for aging.
Key Takeaways
The SAT evolves to help students build confidence and precision in wine tasting.
Practice is key—calibrate your palate with your instructor.
Preview of Next Episode
Joanne will demonstrate SAT progression for a white wine using a New Zealand Sauvignon Blanc.
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Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the structural components series with a deep dive into tannin. Learn what tannins are, how they’re perceived on the palate, and the key role they play in wine structure and aging. Joanne shares practical examples, from tea to unripe banana peels, to help listeners identify tannins in everyday life. She also explores winemaking techniques that influence tannin levels and offers insights on how tannins interact with food.
Resources: Previous Episodes:
Episode 16: Structural Components in Wine – Sweetness
Episode 17: Tasting a Sweet Wine Using the SAT
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What’s in This Episode:
Introduction:
Recap of previous episodes on acidity and sweetness.
Introduction to tannin and why it’s one of the trickier components to define.
What is Tannin?
Oxford Companion to Wine: Tannins are polyphenolic compounds found in grape skins, seeds, and stems, contributing to astringency and structure in wine.
WSET Definition: Tannin is a structural component of red wines that creates a drying sensation in the mouth.
How Tannin is Perceived on the Palate:
Tannins are felt, not tasted or smelled.
Creates a dry, puckering sensation, especially on the tongue and gums.
Can vary in intensity from fine and silky to coarse and grippy.
Practical Tannin References:
Tea (over-steeped black tea is a great example).
Rhubarb, dark chocolate, walnut skins.
The most unpleasant example: unripe banana peel.
Technical Breakdown:
Measured in Gallic Acid (GA) in milligrams per liter (mg/L).
White wines: Around 300 mg/L.
Red wines: Can range up to 1800 mg/L.
Found primarily in grape skins but also in seeds and stems.
Extraction process: How tannins are released during winemaking.
Over-extraction risks: Too much tannin can make wine harsh and unbalanced.
Winemaking & Tannin Extraction:
Fermentation decisions impact tannin levels.
Cap management techniques: Pump-overs vs. punch-downs.
Whole bunch fermentation and the role of stems.
Oak aging: How it can add tannin but also soften it over time.
Tannin in White Wines & Orange Wines:
Why tannin is generally not discussed in white wines.
Orange wines: White wines made with skin contact, leading to noticeable tannin.
High vs. Low Tannin Grapes:
High Tannin Grapes: Nebbiolo, Cabernet Sauvignon.
Low Tannin Grapes: Pinot Noir, Gamay.
Tasting & Evaluating Tannin:
First red wine of the day often seems more tannic than it really is.
The order of wines in a tasting matters—lighter tannin first, heavier tannin last.
Tannic wines are meant to be enjoyed with food for balance.
Final Thoughts & Next Episode:
Tannin plays a crucial role in wine’s structure, balance, and aging potential.
Next up: Episode 19 – Alcohol in Wine!
Call to Action: Subscribe to the Wine Educate newsletter (link in show notes) for class info, exclusive content, and upcoming wine trips.
30. Inside the WSET Level 3 Exam: Tasting + Theory Breakdown
00:12:37
Launchpad: WSET Level 3 Prep - Zoom Course - Next Start Date
In this episode of Wine Educate, host Joanne Close takes the mystery out of the WSET Level 3 exam. She explains exactly how the tasting and theory sections are structured, how grading works, and what to focus on to earn the most points—whether you’re aiming to pass or go for that distinction.
Joanne shares practical advice from her years of administering exams and guiding students, including common pitfalls to avoid and how to make the most of your exam strategy.
What’s in This Episode?
Understanding the Tasting Exam You’ll evaluate two wines—one red and one white—in 30 minutes. WSET provides general parameters, and your instructor selects the wines. The red wine carries 21 marks (tannin adds an extra point), and the white 20. You must use WSET Level 3 SAT formatting and vocabulary to earn full marks.
How Tasting Is Scored Marks are awarded, not taken away—so write down what you smell and taste. Stick to language found on the SAT card to align with the official answer key. Develop a system to avoid forgetting basic but essential points (like dryness).
What to Know About the Theory Exam This two-hour exam includes 50 multiple choice questions and 4 short written answers. Both sections are in the same exam paper—plan your time accordingly. One essay will be on either sparkling or fortified wine, so study both.
Grading & Passing Requirements You must score at least 55% in both tasting and theory to pass. To pass with merit, you need 65–79%. To pass with distinction, you need 80% or more in both sections (and no section below 65%).
How Retakes Work If you fail one section, you only need to retake that portion. If you fail both, you must retake the entire exam. Even if you pass both sections on separate sittings with distinction-level marks, the highest overall grade possible is “pass with merit.”
Need Additional Support? Joanne offers in-person and online WSET Level 3 tasting workshops and prep resources year-round.
Next Episode – Episode 31 Joanne breaks down how to create a realistic study schedule for WSET Level 3 and how much time you really need to allocate toward your studies.
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Thanks for listening.
31 Dec 2024
9. Beyond the Glass: How External Factors Influence Wine Tasting
00:20:57
Episode Summary: In Episode 9 of the Wine Educate Podcast, Joanne Close explores how external factors can significantly impact your wine tasting experience. From lighting and temperature to the glassware you use, creating a proper tasting environment is essential for both objective analysis and enjoyment. Designed especially for WSET students, this episode emphasizes the importance of preparing both your setting and yourself to maximize tasting accuracy and success.
Outro: Thank you for listening to this episode of the Wine Educate Podcast! Don’t forget to tune in next week for a discussion on the Systematic Approach to Tasting (SAT) and why spitting is so important.
Cheers, Joanne
04 Feb 2025
14. Exploring WSET Beer Education with Sal Mortillaro
00:19:50
Episode Summary: In this episode of the Wine Educate Podcast, host Joanne Close welcomes Sal Mortillaro, WSET Beer Educator, to discuss the world of beer education, certifications, and the exciting expansion of WSET’s Beer program. Sal shares his impressive background in beer judging, competitions, and how he became part of the first-ever cohort of WSET Beer educators. Joanne and Sal discuss what students can expect from WSET Level 1 and Level 2 Beer courses, how beer education differs from wine certifications, and what makes beer tasting so fascinating.
Topics Covered:
Sal’s journey from beer enthusiast to Grand Master Beer Judge
The structure of the Beer Judge Certification Program (BJCP) and how it differs from WSET
Overview of the Cicerone Certification and how it compares to other beer education paths
The launch of WSET Level 1 and Level 2 Beer Certifications
What students will learn in each level, including beer styles, tasting techniques, and food pairings
The similarities between beer and wine education, including tasting structure and analysis
Sal’s personal favorite beer styles and competition judging experiences
The best way to stay connected about upcoming classes, wine trips and exclusive content is to join the Wine Educate Newsletter Sign Up!
For direct questions please Email joanne@wineeducate.com
06 Mar 2025
22. Tasting a Full-Bodied Red Wine Using the WSET SAT
00:12:07
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Episode Description
In this episode of Wine Educate, host Joanne Close leads a guided tasting of a full-bodied red wine using the WSET Systematic Approach to Tasting (SAT). This episode builds on the Structural Components Series, helping students apply what they’ve learned to a real-world tasting scenario.
Joanne walks through the tasting process at WSET Levels 1, 2, and 3, explaining how assessment evolves with each level. She discusses Carménère from Chile, a highly testable wine known for its distinctive structure and flavor profile, and shares valuable tips for calibrating your palate.
Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)
What’s in This Episode?
1. WSET Level 3 Bootcamp Update
Joanne and her students are in France for an intensive Level 3 study session at Château Camplazens.
The group will take a full-length practice exam to refine their time management and essay writing skills.
After the exam, they’ll celebrate with lunch at La Cranquette in Gruissan.
Follow along on Instagram @wineeducate for study tips and updates.
2. Introduction to the Tasting Exercise
This tasting applies everything covered in the Structural Components Series.
The wine selected is the 2020 Apaltagua Envero Gran Reserva Carménère from Colchagua Valley, Chile.
Carménère is a highly testable wine at WSET Levels 2 and 3.
3. Understanding Carménère
Originally from Bordeaux, Carménère thrives in Chile, where it produces full-bodied, high-tannin wines.
Key characteristics include:
High tannins, high acidity, and high alcohol
Black fruit (blackberry, black plum, black currant)
Herbaceous notes (green bell pepper, eucalyptus)
Oak influence (smoke, cedar, coffee, cocoa)
For many years, Chilean Carménère was mistaken for Merlot due to its similar appearance and structure.
4. Tasting at WSET Levels 1, 2, and 3
WSET Level 1 Tasting Note
Appearance: Red wine
Nose: Black fruit, oak, and an herbaceous note
Palate: Dry, high acidity, high tannins, high alcohol, full-bodied
WSET Level 2 Tasting Note
Appearance: Medium ruby
Nose: Pronounced intensity of black fruit, green bell pepper, eucalyptus, smoke, cedar, coffee, chocolate
Palate:
Dry, high acidity, high tannins, high alcohol, full-bodied
Pronounced flavor intensity with a long finish
WSET Level 3 Tasting Note
Appearance: Medium ruby
Nose: Pronounced aromas of green bell pepper, eucalyptus, blackberry, black plum, black currant, smoke, cedar, coffee, cocoa
Additional aromas: Petrol, rubber (e.g., tennis ball can, bicycle tire), red currant, red apple skin
Palate:
Dry, high acidity, medium-plus to high tannins, high alcohol, full-bodied
Complexity: Mostly primary and secondary characteristics, not yet complex
Final Assessment: Very good, can drink now but has potential for aging
Final Thoughts & Study Tips
Practice your tasting regularly—calibrate your palate by tasting different wines side by side.
Trust your instincts and your tasting note—confidence comes with repetition.
Don’t get discouraged—tasting skills improve with time and experience.
Connect with Wine Educate
Instagram: @wineeducate Newsletter: Sign up for exclusive content and class updates. Website: www.wineeducate.com Email: Joanne@wineeducate.com
Thanks for listening.
27 Feb 2025
20. Structural Components of Wine: Body
00:09:34
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Episode Description: In this episode of Wine Educate, host Joanne Close continues the Structural Components Series with an in-depth look at Body in Wine. What makes a wine feel light, medium, or full-bodied? How do alcohol, sugar, tannin, and acidity influence perception? Joanne breaks it all down, shares key study tips for WSET students, and provides a fun at-home exercise to help train your palate. Plus, she gives an update on her upcoming Level 3 Bootcamp in France and invites listeners to follow along on Instagram @wineeducate.
Resources:
Previous episodes in the Structural Components Series:
Episode 16: Structural Components of Wine: Acidity
Episode 17: Tasting a Tokaji Aszú Using the SAT
Episode 18: Structural Components of Wine: Tannin
Episode 19: Structural Components of Wine: Alcohol
Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)
Wine Educate Newsletter – Sign up for exclusive content and class updates!
What’s in This Episode:
1. WSET Level 3 Bootcamp Update
Joanne is heading to Château Camplazens on France for a week-long immersive study session with six students.
The focus: Mastering the Theory Exam – essay writing, vineyard visits, and a full mock exam.
Follow along on Instagram for updates and study tips.
2. What is Body in Wine?
Oxford Companion to Wine Definition: Body refers to the weight and viscosity of a wine in the mouth.
WSET Level 3 Definition: Body is the overall impression of a wine’s weight and texture.
Unlike acidity or alcohol, there is no technical measurement for body—it’s a subjective perception.
Key takeaway: Body is not an indicator of quality! A light-bodied wine can be just as outstanding as a full-bodied one.
3. Factors That Influence Body
Alcohol: High alcohol = full body. Low alcohol = light body.
Sugar: More residual sugar = fuller body (e.g., Sauternes, Ice Wine).
Tannin: High tannin contributes to a perception of full body (e.g., Nebbiolo, Bordeaux blends).
Concentration & Extraction: Wines from low-yield vineyards or extended maceration can feel more full-bodied.
4. WSET SAT (Systematic Approach to Tasting) Body Scale
Light-bodied: Muscadet, Beaujolais, New Zealand Sauvignon Blanc.
Medium-bodied: Merlot, Côtes du Rhône, White Zinfandel, Sancerre.
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🎧 Thanks for listening!
25 Nov 2024
4. Wine Scholarships! I have a list for you.
00:16:15
Episode 4: Wine Scholarships! I have a list for you.
Let’s talk about wine education and how to make it more affordable. If you’ve looked into WSET classes, you know they can be pricey. For example, Level 2 in the U.S. averages around $800, Level 3 is about $2,000, and the Diploma is roughly $6,000. And that’s not even including wine samples or travel expenses!
In this episode, I cover:
Payment plans: Many APPs (Approved Program Providers) offer payment options. For instance, Wine Educate offers two installments for Level 2 and three for Level 3.
Employer sponsorship: There’s been an incredible increase in employers—restaurants, distributors, and importers—covering WSET courses for their staff. It’s a win-win; I share examples of how this benefits both employees and businesses.
Scholarships and mentorship programs: From local APPs offering scholarships to unique opportunities like being a teacher’s assistant (TA), there are so many creative ways to offset the costs of wine education.
To make things even easier, I’ve compiled a list of the top 10 wine scholarships and mentorship programs. Get the list HERE This list will continue to evolve, so if you know of a scholarship or program that’s been helpful to you, please email me at joanne@wineeducate.com. I’d love to include it!
Finally, I encourage you to map out your wine education goals. Whether it’s achieving a Master of Wine certification or simply taking your first Level 1 course, having a plan will help you align your timeline and budget with the opportunities available.
Next week, I’ll be sharing why WSET Level 1 is my favorite class to teach and why you shouldn’t skip it—even if you have some wine experience already.
Email - Have a specific question email me directly joanne@wineeducate.com
Thank you for allowing me to be a part of your wine education journey!
Cheers! - Joanne
17 Nov 2024
1. The Beginning - An Introduction to Wine Educate with Joanne Close
00:10:29
Wine Educate Podcast - Episode 1: The Beginning - An Introduction to Wine Educate with Joanne Close
Welcome to the Wine Educate Podcast, where we explore all things WSET education, wine tasting techniques, study tips, and wine industry insights for both enthusiasts and professionals. In this inaugural episode, host Joanne Close, founder of Wine Educate, shares her journey through the wine industry, from earning WSET certifications to teaching over 500 students.
Joanne discusses the origins of her wine school, her passion for making wine education approachable, and her mission to create a welcoming community for learners. Whether you're a curious beginner or an experienced student tackling WSET Diploma, this episode sets the stage for guidance, tips, and resources to help you on your wine education journey.
Next episode: A deep dive into the WSET framework—its history, structure, and how to choose the learning format that suits you best.
How to Stay in Touch with Joanne & Wine Educate
Sign up - for our weekly newsletter - The BEST way to stay connected, learn about new classes and wine trips. SIGN UP HERE
Thank you for letting me be a part of your wine education journey!
Cheers! - Joanne
11 Feb 2025
15. Structural Components in Wine: Acidity
00:14:44
Episode Description:
In this episode of the Wine Educate Podcast, host Joanne Close kicks off a new series exploring the structural components of wine, starting with acidity. Learn how acidity develops in grapes, how it’s measured, and how to detect it on the palate. Joanne breaks it all down in an engaging, easy-to-understand way—drool test included!
In this episode of Wine Educate, host Joanne Close shares insights from the WSET Level 3 Bootcamp in the South of France. After an incredible week at Château Camplazens, Joanne reflects on key vineyard lessons that bring WSET theory to life.
She explores how studying viticulture in the field helps Level 3 students prepare for essay questions, how natural factors like winds, soil, and climate impact grape growing, and why experiencing a vineyard firsthand can be a game-changer for wine students.
She also announces the 2026 WSET Level 3 Bootcamp, set for April 6–11, and explains why it’s moving to the spring instead of February.
What’s in This Episode?
1. Why Vineyard Learning Is Essential for WSET Students
Seeing viticulture concepts firsthand makes studying more effective.
Visiting any vineyard near you can help cement key WSET principles.
2. The Mediterranean Climate & Organic Wine Production
Château Camplazens sits in a warm Mediterranean climate, which impacts grape growing.
Key learning: Low rainfall and strong winds reduce disease pressure, making organic viticulture easier.
Essay Question Example: Why is a Mediterranean climate well-suited for producing organic wines?
3. Observing Soil Variation from the Tower
The bare vines in March revealed the vineyard’s different soil types (limestone, clay, gravel).
Different soil parcels are harvested separately to increase complexity in the wines.
From the tower, students could see the Pyrenees, the Mediterranean, and the Black Mountains, reinforcing how geography impacts wine.
4. Understanding Frost Risk & Vineyard Site Selection
Even in a warm Mediterranean climate, frost can still be a risk in low-lying vineyard areas.
Lesson: Cold air sinks, and certain vineyard sections are more frost-prone.
Essay Question Example: A vineyard is being planted in a frost-prone area. Name two things that can be done during vineyard layout and planting to help mitigate frost.
5. Climate Change & Heat-Resistant Grapes
Winemakers in Roussillon are experimenting with new heat- and drought-resistant varieties.
Example: Assyrtiko, a grape from Greece, is being trialed in the South of France.
Essay Question Example: How are vines trained in La Mancha, and why?
Upcoming WSET Level 3 Bootcamp – April 6–11, 2026
Next year’s Bootcamp is moving to April (instead of February) for better weather and longer daylight hours.
Limited to 12 participants for a more immersive experience.
13. Tasting a New Zealand Sauvignon Blanc Using the SAT Levels 1–3
00:14:40
Summary:
In this episode of the Wine Educate podcast, Joanne walks listeners through a detailed WSET Systematic Approach to Tasting (SAT) analysis of a New Zealand Sauvignon Blanc from Marlborough, showcasing how tasting notes evolve across WSET Levels 1, 2, and 3. Using the 2023 Three Brooms as an example, she explores the differences in structure, detail, and evaluation as students progress through each level. Joanne also shares insights into common descriptors like "gooseberry" and "cat's pee," breaking them down for clarity and context.
23. Understanding Primary, Secondary, and Tertiary Aromas & Flavors
00:15:01
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Episode Description
In this episode of Wine Educate, host Joanne Close explores the essential primary, secondary, and tertiary aromas and flavors in wine. Identifying and categorizing these aromas is a crucial skill for WSET Level 3 students, as they play a key role in tasting notes and determining a wine’s development.
Joanne breaks down how these aromas are classified, why they matter for the Systematic Approach to Tasting (SAT), and common student struggles when learning to differentiate them. She also shares practical study tips and wine examples to help students sharpen their tasting skills.
Follow along with Level 3 Bootcamp: Instagram @wineeducate (#L3Boot2025)
Wine Educate Newsletter – Sign up for exclusive content and class updates.
What’s in This Episode?
1. WSET Level 3 Bootcamp Update
Joanne is wrapping up her Level 3 Bootcamp and heading back home.
If you’re interested in future bootcamps or wine trips, subscribe to the newsletter for updates.
2. Why Understanding Aromas & Flavors Matters
Primary, secondary, and tertiary aromas and flavors are crucial for describing wines accurately.
In WSET Level 3, identifying tertiary aromas (or the lack of them) determines whether a wine is youthful or developing.
Wines can have different combinations of these aromas—some may be all primary, while others may show secondary and tertiary characteristics.
3. Primary Aromas & Flavors
Source: Directly from the grape variety and fermentation process.
Categories:
Floral: Elderflower, violet, rose, chamomile
Herbaceous: Grass, green bell pepper, asparagus
Fruit: Citrus, red fruit, black fruit, tropical, dried
Practice is key—many students struggle because they are not used to focusing on aromas in daily life.
Use your SAT card—but be specific! Writing “citrus” won’t earn points; list lemon, lime, or grapefruit instead.
Tertiary aromas can be tricky—some honey aromas in botrytized wines (e.g., Sauternes, Tokaji) are primary, not tertiary.
Dried fruit can be primary or tertiary—depends on how the wine was made (e.g., Amarone uses dried grapes but is still youthful).
Group tasting is essential—try tasting older wines together to identify tertiary characteristics.
Final Thoughts & Study Tips
Calibrate your palate—practice with study groups and compare tasting notes.
Don't rush—building aroma recognition takes time and repetition.
Subscribe to the newsletter for updates on classes and wine trips.
Connect with Wine Educate
Instagram: @wineeducate Wine Educate Newsletter – Sign up for exclusive content and class updates. Website: www.wineeducate.com Email: Joanne@wineeducate.com
Thanks for listening. See you next time.
14 Jan 2025
11. What is BLIC and How to Use It to Assess Wine Quality
00:18:24
Episode 11: What is BLIC and How to Use It to Assess Wine Quality
Episode Description:
In this episode we break down BLIC, the WSET framework for evaluating wine quality and readiness for drinking. Discover how this structured approach—covering Balance, Length, Intensity, and Complexity—fits into the Standard Approach to Tasting (SAT) and how it helps wine students and professionals make objective assessments. Joanne explains each component of BLIC, provides practical examples, and highlights how it is integrated into WSET Levels 2 and 3. Whether you're a seasoned wine enthusiast or just starting your wine education journey, this episode is packed with insights to refine your tasting skills.
Resources
SAT Resources:
WSET Level 1 SAT
WSET Level 2 SAT
WSET Level 3 SAT
Newsletter Sign-Up: Click here to join the Wine Educate newsletter for exclusive study tools, tips, and content not available anywhere else.
Learn More About Classes: Visit our website for details on upcoming WSET classes.
Discovery Call: Schedule a call with Joanne to discuss your wine education goals.
What’s in This Episode?
Introduction:
Overview of BLIC and its role in evaluating wine quality.
What is BLIC?
Background: Developed by WSET, BLIC complements the SAT and is introduced in Level 2, continuing into Level 3.
Acronym breakdown:
Balance: How well components like sweetness, acidity, tannin, alcohol, and body work together.
Length: Persistence of multiple pleasant flavors after swallowing or spitting.
Intensity: Strength of aroma and flavor or the presence of clearly identifiable characteristics.
Complexity: Range and interplay of primary, secondary, and tertiary aromas and flavors.
How to Use BLIC:
Guidelines for assessing quality:
Faulty/Poor: No components meet BLIC standards.
Acceptable: One BLIC component present.
Good: Two BLIC components present.
Very Good: Three BLIC components present.
Outstanding: All four BLIC components present.
Readiness for drinking categories:
Too young.
Drink now with potential for aging.
Drink now, not suitable for further aging.
Too old.
Examples:
Good Quality Wine: Beaujolais Nouveau with identifiable characteristics but no length or complexity.
Outstanding Wine: 2008 Barolo demonstrating balance, long finish, intensity, and complexity, with potential for aging.
BLIC in Practice:
Importance of calibration with your instructor in WSET classes.
Tips for using BLIC in blind tastings and exams.
Upcoming Classes and Workshops:
Highlight of the Level 3 tasting workshop at Wine Educate, open to all students.
Exclusive information and announcements available through the newsletter.
Conclusion and Next Episode Teaser:
Summary of BLIC’s role in wine evaluation.
Sneak peek into next week’s episode: comparing the same wine using SAT for Levels 1, 2, and 3 to demonstrate how the framework evolves in complexity.
Key Takeaways:
BLIC is an essential tool for evaluating wine quality and readiness for drinking in WSET Levels 2 and 3.
Objective tasting and assessment require consistent practice and calibration with your instructor.
The Wine Educate newsletter is your go-to source for exclusive resources, updates, and announcements.
01 Apr 2025
29. How to Prepare for WSET Level 3 (Without Overwhelm)
In this episode of Wine Educate, host Joanne Close helps you get ready for WSET Level 3 with a practical, encouraging guide to prep—without the panic. Whether you’ve already signed up or you’re just thinking about it, Joanne breaks down exactly what to focus on before the course begins.
From reviewing your Level 2 materials to creating a realistic study plan, she shares mindset strategies and tactical tips to build confidence and avoid overwhelm.
What’s in This Episode?
1. Mastering Level 2 Knowledge It’s assumed knowledge for Level 3—review it thoroughly. Flashcards, textbook content, and key terms like carbonic maceration and traditional method should be second nature. Don’t try to learn Level 2 and Level 3 content at the same time.
2. Download and Use the Specification The WSET Specification is your guide to what will be tested. Print it out and use it to create your own study guide. If something’s not listed in the specification, it won’t be on the exam.
3. Get the Book Early Order your Level 3 textbook as soon as possible, even if your course is months away. Read it once straight through without taking notes—just get familiar with the structure and content. Tip: Have the book spiral bound so it lays flat and is easier to use.
4. Create a Realistic Study Timeline Plan your study time in advance, especially if you work long or irregular hours. Be honest with yourself about when and how often you’ll be able to study. Consistent effort over time is key to avoiding last-minute stress.
5. Mindset for Success This course requires a steady, long-term approach. Identify how you learn best—visual, comparative, solo study—and use those tools. You may feel lost in the early weeks, but by class 4 or 5, things usually start to click.
6. Be Patient with Yourself You don’t have to understand everything right away. Keep showing up and trust the process. Learning how to study again takes time, especially if you’ve been out of school. Give yourself permission to take it slow and steady.
Need Additional Support? Joanne offers online WSET Level 3 prep courses throughout the year, including Zoom sessions and structured guidance.
In this episode of the Wine Educate podcast, I dive into the world of WSET—what it is, how it works, and why it matters. Discover the history of the Wine & Spirit Education Trust, its globally recognized qualifications, and how they’re structured across wine, spirits, sake, and beer.
I'll also explore how WSET creates a common language for wine professionals, enhances resumes for career opportunities, and establishes a strong foundation of knowledge for anyone in the wine industry. Plus, learn why the course specifications are your ultimate guide to acing the exams.
Curious about where to study? I explain what an APP (Approved Program Provider) is and how to find one near you.
Next week, I’ll share tips on choosing between in-person and online classes.
Episode Summary: In this first episode of a brand-new series, Joanne dives into what makes the leap from WSET Level 2 to Level 3 so significant—and why it often catches students off guard. With a global pass rate hovering around 50%, Level 3 is a challenging course, but it’s completely doable with the right preparation and mindset. Joanne shares key insights on the differences between Levels 1, 2, and 3, and explains why early study habits and clear structure can make all the difference. Whether you're prepping for Level 3 now or just beginning your wine education journey, this episode is packed with tips to help you stay focused and motivated.
What You’ll Learn in This Episode:
Why the jump from Level 2 to Level 3 is such a challenge
How each WSET level builds on different types of learning:
Level 1 = What
Level 2 = How
Level 3 = Why
Recap:
The exam is passable if you understand the expectations early on
The course is comprehensive and structured—but you’ll need time outside of class to absorb and review
How to prepare - we will talk about that next week.
Subscribe so you don't miss it.
What makes Level 3's exam format more demanding (hello, essays and tasting!)
Common pitfalls students face—and how to avoid them
Why structure, feedback, and community are key to success
Encouragement for all wine students: these lessons are helpful even if you're not at Leve 3
Next Week: In Episode 28, Joanne breaks down exactly what to expect from the WSET Level 3 course itself—so you can walk in with confidence. Be sure to subscribe so you don’t miss it!
In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweetness. Joanne dives into how residual sugar (RS) creates sweetness in wine, how it’s measured, and how our perception of sweetness can be influenced by acidity and other factors. She also shares insights into different sweetness levels and their impact on wine style.
Resources:
Previous Episodes:
Episode 10: Evaluating Wine Using the SAT
Episode 11: What is BLIC and How to Use It
Wine Educate Newsletter – Sign up for exclusive content and class updates!
What’s in This Episode:
Introduction:
Recap of the previous episode on acidity.
Overview of why sweetness is one of the hardest wine components to gauge.
Importance of understanding sweetness for WSET exams and wine pairing.
Defining Sweetness:
Oxford Companion to Wine: Sweetness comes from residual sugar (RS) left after fermentation.
WSET Definition: Sweetness is the perceptible level of sugar, ranging from dry to lusciously sweet.
Common misconceptions about sweet wines and how trends in wine preferences have shifted over time.
Understanding Residual Sugar (RS):
Residual Sugar (RS): The sugar left in wine after fermentation, measured in grams per liter (g/L).
Show Notes for Episode 6: Top 10 Most Frequently Asked WSET Questions
In this episode of the Wine Educate Podcast, we tackle the Top 10 Most Frequently Asked Questions about WSET courses. Whether you're a wine enthusiast or an industry professional, this episode is packed with practical advice and insights to help you navigate your WSET journey with confidence.
Links and Resources:
Discovery Calls: Have more questions? Schedule a one-on-one chat with Joanne here.
WSET Level 1 Award in Wine Flashcards: Download our free flashcards here
WSET Courses: Learn more about upcoming classes here.
Questions Answered in This Episode:
Can I take WSET courses if I’m not in the industry? Absolutely! WSET classes are designed for both industry professionals and wine enthusiasts.
Do I need to complete Level 1 before Level 2? No prerequisites are required for Level 2, but we discuss why starting with Level 1 can be beneficial.
Do I need to finish Level 2 before taking Level 3? While not required, we explain why Level 2 is a valuable foundation for Level 3 success.
What happens if I miss a class session? Life happens! Learn how to manage missed classes and stay on track with your studies.
Are payment plans available for Level 2 and Level 3? Yes, flexible options are offered for both levels, with details on how to set up a plan.
What do the exams look like for Levels 1, 2, and 3? From multiple-choice questions to essay writing and tastings, we break down what to expect at each level.
Can I take the exam on a different date than my course? Yes! We cover the process for rescheduling your exam and the guidelines to keep in mind.
What happens if I don’t pass? Discover retake policies, pass rates, and tips to help you succeed on your first attempt.
What will I gain from WSET classes? Gain knowledge, certification, a pin, and connections with like-minded wine enthusiasts.
What resources can help with preparing for class? From books to podcasts and flashcards, we touch on the many tools available to support your studies.
Links and Resources:
Discovery Calls: Have more questions? Schedule a one-on-one chat with Joanne here.
Free WSET Flashcards: Download our free flashcards to aid your study process. here
WSET Courses: Learn more about upcoming classes here.
Why Listen to This Episode?
If you’ve ever wondered about taking a WSET course, this episode will answer many of your burning questions. Whether you’re unsure where to start, curious about exams, or worried about missing classes, Joanne provides helpful advice with a touch of humor and plenty of encouragement.
🎧 Listen now and take the next step in your wine education journey!
13 Mar 2025
24. The Three Best Wine Books You Will Ever Own!
00:08:45
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Episode Description
In this episode of Wine Educate, host Joanne Close shares the three essential wine books that have been her go-to resources throughout her 20+ years of WSET education. Whether you’re a beginner or an advanced student, these books will help you deepen your knowledge of wine, viticulture, winemaking, and regional geography.
Joanne discusses why these books are must-haves, how to use them effectively, and what makes them invaluable for WSET students at all levels.
What’s in This Episode?
1. The Oxford Companion to Wine (4th Edition) – Edited by Jancis Robinson & Julia Harding
The most comprehensive wine reference book available, covering history, viticulture, winemaking, and key wine terms.
First published in 1994, now in its fourth edition (2023) with hundreds of new entries, including "celebrity wine," "heat wave," "low-intervention wine," and more.
How to use it: A dictionary-style reference to quickly look up unfamiliar wine terms like malolactic conversion, AVAs, and wine faults.
Where to find it: Available on Amazon, thriftbooks.com, and other major booksellers.
2. The World Atlas of Wine (8th Edition) – Jancis Robinson & Hugh Johnson
First published in the 1960s, this book remains the definitive wine atlas, featuring detailed maps of the world’s wine regions.
The altitude and topography maps help students visualize key wine-growing areas.
How to use it: Essential for Level 2 & Level 3 students to memorize major cities, rivers, and wine regions.
Also includes fundamental wine knowledge, making it an excellent reference for beginner and intermediate students.
3. Understanding Wine Technology (4th Edition) – David Bird MW
A technical yet accessible book that simplifies complex winemaking processes, chemistry, and equipment.
Originally written to support Level 3 students, this book is a perfect supplement to the WSET study materials.
How to use it: Great for understanding fermentation, stabilizing agents, wine faults, and bridging the gap between science and practical wine knowledge.
The latest edition (2022) is co-authored by a French winemaker based in Portland for even more real-world insight.
Final Thoughts
These three books should be on every wine student’s nightstand—they provide the foundation for serious wine study and exploration.
There are many other amazing wine books out there, and Joanne will cover more in future episodes!
Have a favorite wine book? Share it on Instagram @wineeducate!
Connect with Wine Educate
Instagram: @wineeducate Wine Educate Newsletter – Sign up for exclusive content and class updates. Website: www.wineeducate.com Email: Joanne@wineeducate.com
Thanks for listening. See you next time.
20 Mar 2025
26. WSET Level 3 Bootcamp - Lessons from the Vineyard (Part 2)
00:11:11
26. WSET Level 3 Bootcamp - Lessons from the Vineyard (Part 2)
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Episode Description
In this episode of Wine Educate, host Joanne Close continues the Lessons from the Vineyard series, focusing on winemaking (vinification) at Château Camplazens. During the WSET Level 3 Bootcamp, students got a firsthand look at the winery’s fermentation process, barrel aging choices, and the fascinating mobile bottling van.
Each lesson is tied to a Level 3 essay question, helping students apply their vineyard experiences to WSET exam prep. Joanne also shares details about the next Level 3 Bootcamp, happening April 6–11, 2026.
What’s in This Episode?
1. Understanding Extraction in Fermentation
Cement fermentation tanks – why they’re used and how they’re epoxy-lined to remain inert.
Punching down on a mechanized track – a technique used at the winery to control extraction efficiently.
WSET Level 3 Essay Question: Name four processes for increasing extraction during fermentation in red wine production.
Possible answers: Punching down, pumping over, rack and return, rotary fermenters.
2. Barrel Aging and Oak Selection
Visiting the barrel room, where students observed different barrels, oak sources, and toasting levels.
How the winery uses first, second, and third-year barrels to influence the wine’s complexity.
A fun moment: One student wished she could bottle the scent of the barrel room as a perfume – Eau de Oak!
WSET Level 3 Essay Question: Name two ways aging wine in barrels affects the wine.
Possible answers: Softens tannins through oxidation and adds oak flavors (cedar, spice, smoke).
3. The Magic of the Mobile Bottling Van
A rare opportunity – the group got to see the mobile bottling van in action!
Why medium-sized wineries hire mobile bottling companies instead of owning expensive bottling lines.
Inside the bottling truck: Watching wine move from tanks to labeled, sealed, and boxed bottles—like a Willy Wonka factory for wine!
WSET Level 3 Essay Question: What are the advantages of using a screw cap over a cork for rosé wine?
Possible answers: Screw caps prevent cork taint (TCA) and preserve aromatic fruit flavors better for young wines.
Next WSET Level 3 Bootcamp – April 6–11, 2026
The next Bootcamp dates are confirmed!
Limited to 12 participants for an intimate and immersive learning experience.
If you're preparing for WSET Level 3, you're probably wondering: How many hours do I actually need to study? In this episode, Joanne walks through the official guidance from WSET, breaks down the numbers for Levels 1, 2, and 3, and shares her honest take on what it really takes to succeed—especially if you're aiming for a distinction.
From understanding “Total Qualification Time” (TQT) to reverse engineering your study plan, this episode will help you assess where you are and how to make a realistic plan for the months ahead. Whether you're a seasoned wine pro or brand new to wine studies, you'll leave with a clear idea of what to expect and how to pace yourself.
Key Topics Covered
What WSET’s Total Qualification Time (TQT) actually means
A look at study time recommendations for Levels 1, 2, and 3
Joanne’s real-world suggestions: why 84 hours for Level 3 might not be enough
Study hour estimates for passing vs. achieving distinction
Factors that affect how much you need to study
How to break your study timeline into three phases:
Phase 1: Reading and review
Phase 2: Focused study and application
Phase 3: Review, mock tests, and exam prep
Why it’s essential to start planning early and how Launchpad can help
A personal story about one tough (but unforgettable) teacher
Next Episode: Why You Need a Long Runway to Prepare for WSET Level 3 (Coming Thursday!)
10 Apr 2025
32. The Long Runway – Why Early Preparation Leads to Level 3 Success
Episode Summary: In this episode, Joanne breaks down one of the biggest predictors of success in WSET Level 3: early preparation. While Levels 1 and 2 can be approached with minimal advance study, Level 3 is a different story. Joanne shares how giving yourself a longer runway—starting prep weeks or even months before class—can transform your experience and lead to both success and enjoyment in the course.
What You’ll Learn in This Episode:
Why early starters tend to outperform more experienced peers
The common mistake of waiting until the course begins to start studying
How underpreparing affects your ability to engage and retain information
The benefits of building small, consistent study habits over time
A recommended timeline for revisiting Level 2 material and reading the Level 3 textbook
How the Launchpad: Level 3 Prep Course can help you build a custom plan
Why Level 3 is entirely passable—with the right tools in place from the start
Next Episode: Tune in for Episode 33, where we’ll explore the importance of study pods—what they are, how to find one, and why they’re so helpful during Level 3.
Subscribe & Stay Connected: Never miss an episode—subscribe to the Wine Educate Podcast and follow Joanne on Instagram @wineeducate for weekly study tips, class updates, and more.
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