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 - | WSET Level 3 Level 3 Prep Preview 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.