Welcome back to the Wine Educate Podcast, where we explore WSET education, study tips, and practical advice for wine enthusiasts and professionals. I'm your host, Joanne Close, and this is episode 74.
Today, we're heading to Northeast Italy, into the Veneto, to explore Valpolicella—a region whose wines feature prominently in both WSET Level 2 and Level 3. While you may not think "Valpolicella" sounds familiar, chances are you've heard of or even tried Amarone, one of its most famous styles.
Valpolicella produces a wide range of wines, from light and easy-drinking reds to powerful, age-worthy wines made with partially dried grapes. In this episode, we'll unpack the different appellations, key grape varieties, and unique winemaking techniques that make this region so important to understand for your studies.
The geography of Valpolicella, located just outside Verona in the foothills of the Lessini Mountains.
The main grapes: Corvina (the star of the show), along with Corvinone, Rondinella, and Molinara.
The difference between wines made from fresh grapes versus those made with the appassimento method (partially drying grapes before fermentation).
The dry styles: Valpolicella DOC and Valpolicella Classico DOC.
The sweet and powerful wines: Recioto della Valpolicella DOCG and how it paved the way for Amarone della Valpolicella DOCG.
The story of Amarone's "accidental" birth and its rise to international fame.
The Ripasso method, where Valpolicella wine is "re-passed" over Amarone skins, creating the so-called "Baby Amarone."
By the end of this episode, you'll have a much clearer grasp of the styles, rules, and labeling terms that often confuse students—and you'll be better prepared to recognize how these wines show up in WSET exam questions.
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Catch up on Episode 72 for an overview of Italian wine laws.
Next time, we'll head back to Piedmont to explore a more off-the-beaten-path region, Valle d'Aosta. Stay tuned!
