116. A Day in the Life on the WSET Level 2 Trip in the South of France

Episode 116: A Day in the Life on the WSET Level 2 Trip in the South of France Host: Joanne Close Episode Length: 9:15 Release Date: June 18th Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle If you are considering joining a future WSET Level 2 trip, or are studying for your Level 2 exam right now, the Level 2 Mock Exam Bundle is a helpful way to test your knowledge before exam day. It includes practice questions modeled on the real exam format so you can study with confidence. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description Still recording from her hideaway cottage at Chateau Camplazens, Joanne takes a break from wine theory this week to give listeners a real look at what it is like to join the WSET Level 2 trip in the south of France. With 13 travelers just arrived and the Languedoc Food and Wine Experience wrapped up the week before, Joanne walks through an actual day on the trip, start to finish. From an early morning walk through the vines, to a classroom session overlooking the vineyards, to a relaxed lunch followed by siesta time during the hottest part of the day, Joanne covers the rhythm of a typical day and why it is built around the Mediterranean climate rather than against it. She also talks about group size, the kinds of conversations that come up during tastings, and where the group heads for dinner in Narbonne. It is part travelogue, part practical preview for anyone considering joining a future trip, and a good sense of what makes studying for WSET Level 2 in the vineyards itself such a different experience than studying from a book at home. What You'll Learn in This Episode The Daily Rhythm of the Level 2 Trip Why the day starts early with a walk through the vines before the heat sets in What topics come up during the vineyard walk, including canopy management, frost risk, and old vine Carignan Why the classroom session happens mid-morning, before temperatures peak Why lunch is kept light and casual, with cheese, charcuterie, and crudité, to allow for siesta time afterward Why siesta time is built into the schedule rather than treated as optional downtime <h3 class="text-text-100 mt-2 -mb-1 text-base font-bold" data-sourcepos="35:1-3