122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3

_*]:min-w-0 gap-3 [&_>_*:last-child]:mb-0 print:block print:[&_>_*_+_*]:mt-3 font-claude-response"> Episode 122: Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3

Host: Joanne Close Episode Length: 14:21 Release Date: July 30th

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Episode Description

Joanne is back in New Orleans after the summer in France, and August is shaping up to be a busy one. Level 1, Level 2, and Level 3 classes are all starting, and the Level 3 Prep Membership is finally launching on August 10th. This episode is a preview of exactly what that membership looks like, with Joanne teaching module one, lesson one live on the podcast.

The topic is Riesling and aromatic winemaking, and it is a genuine Level 3 lesson, not a summary or overview. Joanne covers Riesling's performance across climates and regions at the Level 3 level, including Germany, Alsace, Australia, Austria, Washington State, New Zealand, and the Finger Lakes. She then walks through the full aromatic winemaking process step by step, explaining the logic behind each decision and how it connects to the final style of wine in the glass.

In the membership, this lesson comes with a learning check, a learning check answer sheet, 20 multiple choice questions, and an essay question. The learning check and essay question for this lesson are available in Tuesday's newsletter, and the membership opens August 10th.

What You'll Learn in This Episode About the Level 3 Prep Membership

• Module one, lesson one is being shared publicly as a preview of the membership format
• Each module contains two lessons taught in video format, accompanied by a learning check, learning check answer sheet, 20 multiple choice questions, and an essay question
• Six modules are active at any time, rotating monthly
• The membership opens August 10th
• An evergreen version and a live cohort option for up to 20 people will both be available

Riesling at the Level 3 Level

Climate and character:

• Riesling is well suited to cool climates: its hardy trunk withstands cold winters and its late budding helps it avoid early spring frosts
• Cool climate Riesling produces green fruit and floral notes
• Warmer or more moderate climates produce citrus, stone fruit, and richer, less delicate character

Ripening and acidity:

• Riesling is mid to late ripening, continuing to accumulate sugars without losing acidity
• Naturally high acidity makes it well suited to sweeter styles where balance is essential
• This high acidity also gives Riesling exceptional aging potential

Aging potential:

• One of the longest-lived white grapes
• Jancis Robinson compares its longevity to Cabernet Sauvignon from Bordeaux
• With age, develops honey, toast, and petrol-like aromas and flavours

Riesling around the world at Level 3:

• Germany: the primary homeland, made across the full range of sweetness levels, some botrytis influence in premium wines
• Alsace: mainly dry, some late harvest and botrytis styles
• Australia (Clare and Eden Valley): typically dry, high acidity, lime aromas
• Austria: mostly dry or very sweet, with little in between
• Washington State: dry styles of increasing interest
• New Zealand and Finger Lakes: fruity, off-dry styles

Aromatic Winemaking - Step by Step

Key principle: oxygen is the enemy of aromatic grapes. Every step in aromatic winemaking is designed to minimize oxygen contact and preserve primary fruit character.

Other key aromatic grape varieties this process applies to:

• Sauvignon Blanc, Muscat, Gewurztraminer, and Torrontés

Protective (anaerobic) winemaking steps:

• Harvest at night and keep grapes chilled in transit to the winery
• Use SO2 as an antioxidant and antiseptic throughout the process
• Fill all winery equipment with carbon dioxide or nitrogen to displace oxygen

Pressing:

• Whole bunches or crushed fruit pressed immediately to minimize skin contact
• Optional short skin contact (a few hours, at cool temperatures) to add flavor intensity and texture - not to be confused with orange wine production

Clarification:

• The juice must be clarified before fermentation begins
• Particles can cause off flavors or interrupt fermentation
• Methods include settling and racking, centrifuge, fining, and filtration

Fermentation vessels:

• Inert vessels are standard: stainless steel or epoxy-lined concrete tanks
• No oxygen penetration, no flavor contribution from the vessel
• Some large old oak foudres are used in Alsace and Germany - these are old enough that they impart little oxygen and no oak flavor, only very slight texture development

Fermentation temperature:

• White wines ferment at 12 to 22 degrees Celsius
• Lower temperatures preserve volatile floral aromas

Malolactic conversion:

• Not used in aromatic winemaking
• High acidity must be preserved, not softened
• SO2 is added after fermentation to prevent MLF

Lees aging:

• Generally avoided in aromatic winemaking to preserve fresh fruit character
• Riesling is an exception and may have a short period on lees for added texture and flavor

Maturation and bottling:

• Wines are stored in airtight inert vessels, kept full or under inert gas
• No prolonged maturation - these wines go to bottle relatively quickly after fermentation

Episode Highlights and Quotes

"Oxygen is the enemy, and all the steps we're taking along the way are to avoid oxygen and its effects. It will dampen these aromatics, and we do not want that."

"Jancis Robinson compares Riesling to Cabernet Sauvignon in Bordeaux because of its longevity and ability to evolve in the bottle for a long period of time."

"If you go to Alsace or some regions in Germany and you see these large oak barrels and you say, that's not an inert vessel - well, you are correct. But they are very large and very old, so they are not letting in really as much oxygen as a newer barrel."

Quick Reference: Aromatic Winemaking at a Glance Stage Key Decision Why Harvest Night harvest, chilled transport Protects aromatics from heat and oxidation Pressing Immediate pressing, minimal skin contact Preserves primary fruit character Clarification Settling, fining, filtration Removes particles that cause off flavors Fermentation vessel Stainless steel or inert concrete No oxygen contact, no flavor imparted Fermentation temperature 12 to 22 degrees Celsius Retains volatile floral aromas MLF Avoided Preserves high acidity, avoids buttery flavors Lees aging Generally avoided (Riesling: short contact permitted) Keeps wines fresh and fruit-forward Maturation Inert vessels, bottled quickly Oxygen still not welcome after fermentation Resources Mentioned

• Wine Educate Podcast episode 101: Riesling at the Level 2 level (recommended prerequisite listening before this lesson)
• The Level 3 Prep Membership: opening August 10th. Subscribe at https://mailchi.mp/6648859973ba/newsletter for the learning check and essay question corresponding to this lesson
• Level 3 Inner Circle cohort (up to 20 people): details via the newsletter

Coming Up Next

Episode 123: Level 3 Prep Membership Preview - Module One, Lesson Two

Next week Joanne continues the preview series with another lesson from the Level 3 Prep Membership before the August 10th launch.

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About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 122 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate