Wine Educate: Wine Lessons, Travel & WSET Study Prep

• 86. What Is Beaujolais Nouveau? History, Release Day Rules, and Carbonic Maceration

  Sign up for the Wine Educate Newsletter:  https://mailchi.mp/6648859973ba/newsletter How to Contact Us [email protected] Episode Summary In this episode, Joanne dives into Beaujolais Nouveau and why the third Thursday in November is one of the most unique days in the wine world. She explores what Beaujolais Nouveau is, how it originated, how it is made, and why it became one of the most recognizable wine traditions in the world. From Parisian celebrations to American Thanksgiving tables, Beaujolais Nouveau is more than just a wine. It is a global moment of shared release, tied to history, marketing, and a very specific winemaking technique. What Is Beaujolais Nouveau? Beaujolais Nouveau is a wine produced in the Beaujolais region of France from the Gamay grape. It is specifically made for early drinking and is released legally on the third Thursday of November following the vintage. It cannot be sold after August 31 of the following year, as it is meant to be enjoyed fresh and young rather than aged. Only Beaujolais and Beaujolais-Villages wines are permitted to be labeled as Beaujolais Nouveau. The 10 Beaujolais Crus cannot be sold as Nouveau. A Brief History of Beaujolais Nouveau The tradition of Beaujolais Nouveau began in the early 1950s. As France's railroad system expanded in the 19th century, Beaujolais wines could be shipped easily into Paris, where they quickly gained popularity. In the 1950s, Parisians embraced the tradition of celebrating the end of harvest by drinking freshly made wine. In 1951, the Union Interprofessionnelle des Vins du Beaujolais (UIVB) officially set November 15th as the release date. In 1985, France's INAO changed the date to the third Thursday of November as a strategic move to align with American Thanksgiving. This helped cement Beaujolais Nouveau's place as a global celebration wine, linked closely with festive meals and seasonal gatherings. It reached its peak of global popularity in 1999 before declining in the early 2000s. That decline helped refocus attention on Beaujolais' more serious wines and long-term potential. Today, Beaujolais Nouveau represents around 20% of total Beaujolais production. How Beaujolais Nouveau Is Made Beaujolais Nouveau is produced using carbonic maceration, a technique that gives the wine its signature fruity, low-tannin style. Carbonic maceration involves: Placing whole, uncrushed bunches of grapes into a sealed tank. Filling the tank with CO₂ to remove all oxygen and create an anaerobic environment. Allowing intracellular fermentation to begin inside each grape. Once the grapes reach around 2% alcohol, their skins split naturally. The grapes are then pressed, and the remainder of the must finished regular fermentation.  This method extracts color but very little tannin, resulting in wines that are soft, low in tannin, and highly aromatic. Common flavor and aroma notes include: Kirsch Banana Bubblegum Cinnamon-like spice Fresh red berries Due to its light structure and bright acidity, Beaujolais Nouveau is best served slightly chilled. Drinking Beaujolais Nouveau Today Although large producers made Beaujolais Nouveau famous, many small producers now create their own versions, adding new energy and quality to the category. Joanne encourages listeners to try a bottle, whether from France or from excellent producers in Oregon and Washington State who also make Nouveau-style wines. Take a photo of your Beaujolais Nouveau and share it: Email: [email protected] Instagram: @wineeducate No matter where you are in the world, you are sharing this moment with wine lovers everywhere on the same day.

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• 85. Exploring Five Key Southern Rhône Crus: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, and Tavel

  Resources & Links Newsletter Sign-Up: www.wineeducate.com/newsletter-signup Receive weekly Level 2 quizzes, Level 3 essay questions, study tips, and podcast updates. How to Contact Us Email: [email protected] Website: www.wineeducate.com Episode Overview In today's episode, Joanne wraps up the Rhône series with a deep dive into the Southern Rhône appellations, focusing on the Crus and how they differ from the broader Côtes du Rhône wines. This region is warm, Mediterranean, and heavily dominated by Grenache-based blends, though rosé and white wines also play a meaningful role. Joanne also shares a quick story about last night's nine-wine Barolo tasting at the shop, the parallels between Barolo and Burgundy, and why the takeaway was simple: we need to taste more Barolo. The Structure of the Southern Rhône The Southern Rhône is known for its warm climate, flatter terrain compared to the North, and a wide mix of soils. Grenache thrives here, supported by Syrah and Mourvèdre, forming the classic GSM blend. There are three tiers of appellations: 1. Côtes du Rhône AOC The largest category, accounting for more than half of total Rhône production. Mostly red. Medium-bodied, fruity, simple, and designed for early drinking. Some rosé and white is made as well. 2. Côtes du Rhône Villages AOC Stricter rules. Higher minimum alcohol, lower yields, and several villages that may append their name to the label if 100 percent of the wine comes from that village. These are fuller, more structured, and spicier than generic Côtes du Rhône. 3. The Crus The top of the pyramid. Nine Crus in total. Each has its own identity, soil profile, and stylistic markers. The Nine Southern Rhône Crus For Level 2 students, the key Crus to know is Châteauneuf-du-Pape. For Level 3 students, in addition to Châteauneuf-du-Pape, you should also know: Gigondas, Vacqueyras, Lirac, and Tavel The nine Crus are: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Tavel, Beaumes-de-Venise, Rasteau, Cairanne, and Vinsobres. Beaumes-de-Venise and Rasteau are also important for their fortified wines. Joanne will cover these in depth on the Level 3 podcast launching in early 2026. Châteauneuf-du-Pape The best-known Cru of the Southern Rhône and one of the most recognizable wine regions in the world. Established in 1936 as the very first AOC in France. Over 3,200 hectares planted. Meaning "The Pope's New Castle," the region rose to prominence when the papal court moved to Avignon in the 14th century. Thirteen grape varieties are permitted. Most wines are full-bodied, high in alcohol, and rich in spiced red fruit flavors. Red dominates, though some white is made. No rosé. Quality varies widely due to the size of the appellation and the diversity of soils. The famous galets roulés (large round stones) absorb heat during the day and radiate warmth into the vines at night, encouraging ripeness and boldness. Gigondas and Vacqueyras Both located on the eastern side of the Rhône and both excellent alternatives to Châteauneuf-du-Pape. Gigondas AOC since 1971. Elevation up to 500 meters creates a touch more freshness. Primarily Grenache-led red wines that are full-bodied and spicy. About 99 percent red production. The name is thought to come from the Latin word meaning joyful. Vacqueyras AOC since 1990. Flatter and slightly warmer than Gigondas. More exposure to the Mistral winds. Produces red, white, and rosé. Structured reds that can rival Châteauneuf-du-Pape in quality but at a far better value. Lirac and Tavel These are the only two Southern Rhône Crus located on the west bank of the river. Lirac AOC since 1947. Produces red, rosé, and white. Often compared stylistically to Châteauneuf-du-Pape due to similar varieties and warm conditions. Tavel One of Joanne's personal favorites and one of the first six AOCs created in France. Rosé only. Deeply colored, long maceration, powerful, complex, capable of developing in bottle. Made primarily from Grenache and Cinsault, with up to nine other permitted grapes. A very distinctive style that deserves far more attention than it receives. What's Next Next week begins a new series on Beaujolais as we head toward the Thanksgiving season in the United States. Joanne will cover Beaujolais, Beaujolais Nouveau, and everything surrounding this iconic region and style. If you have not yet joined the Wine Educate newsletter, head to wineeducate.com and click the green bar at the top. You will receive weekly Level 3 essay questions, Level 2 quizzes, study tips, and other resources to support your studies. Thank you for listening and see you next week.

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• 85. Exploring Five Key Southern Rhône Crus: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, and Tavel

  Resources & Links Newsletter Sign-Up: www.wineeducate.com/newsletter-signup Receive weekly Level 2 quizzes, Level 3 essay questions, study tips, and podcast updates. How to Contact Us Email: [email protected] Website: www.wineeducate.com Episode Overview In today's episode, Joanne wraps up the Rhône series with a deep dive into the Southern Rhône appellations, focusing on the Crus and how they differ from the broader Côtes du Rhône wines. This region is warm, Mediterranean, and heavily dominated by Grenache-based blends, though rosé and white wines also play a meaningful role. Joanne also shares a quick story about last night's nine-wine Barolo tasting at the shop, the parallels between Barolo and Burgundy, and why the takeaway was simple: we need to taste more Barolo. The Structure of the Southern Rhône The Southern Rhône is known for its warm climate, flatter terrain compared to the North, and a wide mix of soils. Grenache thrives here, supported by Syrah and Mourvèdre, forming the classic GSM blend. There are three tiers of appellations: 1. Côtes du Rhône AOC The largest category, accounting for more than half of total Rhône production. Mostly red. Medium-bodied, fruity, simple, and designed for early drinking. Some rosé and white is made as well. 2. Côtes du Rhône Villages AOC Stricter rules. Higher minimum alcohol, lower yields, and several villages that may append their name to the label if 100 percent of the wine comes from that village. These are fuller, more structured, and spicier than generic Côtes du Rhône. 3. The Crus The top of the pyramid. Nine Crus in total. Each has its own identity, soil profile, and stylistic markers. The Nine Southern Rhône Crus For Level 2 students, the key Crus to know is Châteauneuf-du-Pape. For Level 3 students, in addition to Châteauneuf-du-Pape, you should also know: Gigondas, Vacqueyras, Lirac, and Tavel The nine Crus are: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Tavel, Beaumes-de-Venise, Rasteau, Cairanne, and Vinsobres. Beaumes-de-Venise and Rasteau are also important for their fortified wines. Joanne will cover these in depth on the Level 3 podcast launching in early 2026. Châteauneuf-du-Pape The best-known Cru of the Southern Rhône and one of the most recognizable wine regions in the world. Established in 1936 as the very first AOC in France. Over 3,200 hectares planted. Meaning "The Pope's New Castle," the region rose to prominence when the papal court moved to Avignon in the 14th century. Thirteen grape varieties are permitted. Most wines are full-bodied, high in alcohol, and rich in spiced red fruit flavors. Red dominates, though some white is made. No rosé. Quality varies widely due to the size of the appellation and the diversity of soils. The famous galets roulés (large round stones) absorb heat during the day and radiate warmth into the vines at night, encouraging ripeness and boldness. Gigondas and Vacqueyras Both located on the eastern side of the Rhône and both excellent alternatives to Châteauneuf-du-Pape. Gigondas AOC since 1971. Elevation up to 500 meters creates a touch more freshness. Primarily Grenache-led red wines that are full-bodied and spicy. About 99 percent red production. The name is thought to come from the Latin word meaning joyful. Vacqueyras AOC since 1990. Flatter and slightly warmer than Gigondas. More exposure to the Mistral winds. Produces red, white, and rosé. Structured reds that can rival Châteauneuf-du-Pape in quality but at a far better value. Lirac and Tavel These are the only two Southern Rhône Crus located on the west bank of the river. Lirac AOC since 1947. Produces red, rosé, and white. Often compared stylistically to Châteauneuf-du-Pape due to similar varieties and warm conditions. Tavel One of Joanne's personal favorites and one of the first six AOCs created in France. Rosé only. Deeply colored, long maceration, powerful, complex, capable of developing in bottle. Made primarily from Grenache and Cinsault, with up to nine other permitted grapes. A very distinctive style that deserves far more attention than it receives. What's Next Next week begins a new series on Beaujolais as we head toward the Thanksgiving season in the United States. Joanne will cover Beaujolais, Beaujolais Nouveau, and everything surrounding this iconic region and style. If you have not yet joined the Wine Educate newsletter, head to wineeducate.com and click the green bar at the top. You will receive weekly Level 3 essay questions, Level 2 quizzes, study tips, and other resources to support your studies. Thank you for listening and see you next week.

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• 84. The Southern Rhône: Climate, Grapes, and Winemaking

  The Southern Rhône: Climate, Grapes, and Winemaking Resources & Links Sign up for the Wine Educate Newsletter:  https://mailchi.mp/6648859973ba/newsletter (Weekly study tips, essay questions for Level 3 students, class announcements, and upcoming wine trips.) Visit: www.wineeducate.com Email: [email protected] Episode Overview Hello, and welcome to the Wine Educate Podcast and YouTube channel. This is Episode 84, and I'm your host, Joanne Close. In the last few episodes, we've been exploring the Rhône Valley — first the Northern Rhône, and now turning our attention to the Southern Rhône. While they share the Rhône River, the Mistral wind, and a few similar grape varieties, that's largely where the similarities end. The Southern Rhône is broader, warmer, and more diverse — in geography, grapes, and wine styles. This episode covers the key distinctions between the Northern and Southern Rhône, the major grape varieties (led by Grenache), and the unique climate and soil conditions that shape the wines of this region. Key Topics Covered 1. Revisiting the Northern Rhône The Northern Rhône is dominated by Syrah as its single red grape, supported by white varieties like Marsanne and Roussanne. The vines are planted on steep slopes overlooking the Rhône River and trained on individual stakes for wind protection from the fierce Mistral. 2. The Southern Rhône: An Overview The Southern Rhône is expansive, flatter, and produces significantly more wine than the north. The Mediterranean climate brings mild winters and warm, dry summers, but also drought risk. This is the French region most impacted by climate change challenges, and limited irrigation is permitted with approval. 3. Grape Varieties Grenache is the hero grape of the Southern Rhône, making up over half of the plantings. It thrives in heat, producing wines with generous red fruit, spice, and high alcohol. Grenache is trained as a bush vine (gobelet), kept low to the ground to protect from the Mistral. Blending is essential to balance Grenache's alcohol and ripeness. The region's hallmark blends combine Grenache, Syrah, and Mourvèdre, often referred to as GSM blends. Supporting varieties include Carignan and Cinsault. 4. Soils and the Famous Galets One of the region's most distinctive features is its galets roulés — round river stones found in areas like Châteauneuf-du-Pape. These stones absorb heat during the day and radiate it at night, helping grapes ripen more evenly. Joanne shares a personal story about finding her own Châteauneuf-du-Pape stone — a fun reminder of this classic Rhône feature. 5. White and Rosé Wines While the region is best known for its reds, there are also notable rosés and white wines. Northern Rhône varieties like Marsanne, Roussanne, and Viognier continue southward, joined by Grenache Blanc, Clairette, and Bourboulenc. The best whites are richly textured, full-bodied, and high in alcohol, with subtle fruit aromas and minimal new oak influence. 6. Winemaking Practices There is no single Southern Rhône style — winemaking techniques vary widely. Fermentation can occur in stainless steel, concrete, or oak, and while new oak is occasionally used for premium wines, it's not the norm. Styles range from light and fruity to bold and meaty. Importantly, two-thirds of Southern Rhône wines are made by cooperatives (co-ops), where growers pool resources and grapes to produce wines collectively. What's Next Next week's episode will explore Southern Rhône appellations in more detail — including key AOCs and what makes each distinct. Joanne also promises a Southern Rhône quiz, so listeners can test their knowledge. If you haven't subscribed to the Wine Educate newsletter, now is the perfect time. Each issue includes study tips for Levels 1, 2, and 3 — and weekly essay questions for Level 3 students preparing for exams. Visit www.wineeducate.com to subscribe and stay connected. How to Contact Us Email: [email protected] Website: www.wineeducate.com Newsletter: https://mailchi.mp/6648859973ba/newsletter 

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• 83. The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas

  The Northern Rhône, Part 2: Saint-Joseph, Hermitage, Crozes-Hermitage & Cornas Resources & Links 📬 Sign up for the newsletter: www.wineeducate.com/newsletter-signup 📧 Contact Joanne: [email protected] Episode Overview Hello, and welcome to the Wine Educate Podcast! This is Episode 83, and I'm your host, Joanne Close. Today we're continuing our Northern Rhône series and diving into the middle and southern parts of the Northern Rhône—covering Saint-Joseph, Hermitage, Crozes-Hermitage, and Cornas. It's late October here in New Orleans, and after a long hot stretch, it's finally cooling off just enough to think about sweaters—perfect weather to talk about Syrah and the Rhône Valley! Key Takeaways Saint-Joseph Stretches roughly 37 miles with diverse terrain and microclimates. Awarded AOC status in 1956 and is the second-largest appellation in the Northern Rhône (about 1,370 hectares). Produces predominantly red wines (84%) from Syrah, with some white blends of Marsanne and Roussanne. Though up to 10% white grapes can be co-fermented with Syrah, this is rarely practiced. Hermitage The historic "crown jewel" of the Northern Rhône—tiny, just 138 hectares, but world-renowned. Recognized as an AOC in 1936 and represents only 4% of Northern Rhône plantings. Known for its single hillside divided into 20 distinct areas called lieux-dits, many nicknamed "La-Las." Produces incredibly age-worthy Syrah wines (20–50 years) and remarkable white Marsanne–Roussanne blends that are among the longest-lived dry whites in the world. Stay tuned—Hermitage deserves its own full episode soon. Pro Tip: Don't overlook the white wines of the Northern Rhône! Marsanne and Roussanne blends are often beautifully complex and well-priced. Crozes-Hermitage The largest AOC in the Northern Rhône (est. 1937), accounting for about 41% of production. Surrounds Hermitage but covers a much wider range of terroirs, leading to variable quality. Mostly red wines (Syrah) with a small amount of whites. Technically can include up to 15% Marsanne and Roussanne, though in practice this is rarely done. A great region for excellent-value Rhône Syrah—ask your local wine shop for recommendations. Cornas AOC since 1938, and only 155 hectares—small but mighty. The name Cornas comes from the Celtic term for "burnt earth," referencing the south-facing granite slopes that trap heat and create a warm microclimate. Produces 100% Syrah—powerful, full-bodied reds that reflect their sun-drenched terroir. Locals call it an "island of the South in the North." Study Notes If you're studying for WSET Level 2 or 3, these regions build on one another: Remember that Syrah is the only permitted red grape in the Northern Rhône. Marsanne and Roussanne are the two key white grapes replacing Viognier as we move south. Co-fermentation is allowed in several appellations but rarely practiced today. Wine Educate Updates I'm currently working on a WSET Level 3 Membership, which will include deeper dives into specific appellations and winemaking techniques—Hermitage will definitely be featured! If you're interested, make sure you're on the newsletter list. If you've had trouble signing up, just email me directly at [email protected]—I respond personally. Closing Thoughts We've now wrapped up the Northern Rhône. Yes, there are a few tiny AOCs we didn't cover, but those aren't emphasized in the WSET Level 2 or 3 materials. The goal here is to add texture and depth to your study, helping you understand the context behind the textbook facts without getting lost in the weeds. As we head into Halloween weekend, enjoy the cooler weather and maybe open a bottle of Rhône Syrah. My daughter is dressing up as the evil Tooth Fairy, and I'll be crafting about a hundred bloody teeth—so wish me luck! Next week, we head south to explore the Southern Rhône. Happy studying, and cheers until next time!

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