Thank you Jimmy probably watched it about 4 times now :-) You always help with the pulling out parts of book that i may have overlooked and hearing a voice of calm and knowledge.
Had my exam yesterday, felt it quite well as i was hearing Jimmy's voice speak out the answers inside my brain 😅. Centeal Otago came up, and we were asked to state four winemaking options for premium Pinot Noir, and their effect on the wine. Cold soaking, whole bunch fermentation and oak maturation was quite easy, but I struggled with the fourth. Ended up writing post-fermentation extraction, even though I know it's uncommon for PN...
Technically correct though as the finest Pinot Noirs will have 2-3 weeks post fermentation extraction. Boom! I release you from my voice in your head... (until the Diploma)
Yes - pre-fermentation is with an aim of bright fruit aroma extraction and a little colour. Post-fermentation is said to stabilise the tannin, integrating it into the wine (balancing it)
Hi, You can get in touch at info@winewithjimmy.com and you can find all my learning materials if you go to straight to e-learningwine.winewithjimmy.com/
Just a small remark on the 3rd answer. I would rather mention "grapes with higher sugar content (vineyard) resulting in wines with higher alcohol (conversion from sugar to alcohol in the winery)"
So for that last question, would semi-carbonic maceration be the correct answer for those last two marks? What about keeping fermentation temperature at the lower end for red wine? Thank you so much for making these videos, they are so helpful!
Thanks for the questions. Temperatures - you still need higher temperatures in order to extract from black grapes (such as flavour, tannin and colour) so it will be a balancing act - but yes I have heard winemakers explain that a lower temperature could increase brighter characters. Semi-Carbonic - it is possible for Pinot Noir yes, but unlikely in regions such as Central Otago - I would prefer you to refer to the 'Whole Bunches with Crushed Fruit' paragraph on page 64 which brings a partial notion of semi-carbonic maceration as product of whole bunches of fruit within the vat.
Sponge-like brain, I love it You mention south facing slopes being less frost prone, but wouldn't NZ hemisphere be more frost prone on south facing slopes?
Just asking, why didn't the French colonize New Zealand? That would have been great for all these wine regions. Now they all got awkward English names. And the French have centuries of experience!
Double you es ee tea? Sure there is no typo in that? Who invented that name? Seriously? Sorry, WSET is bonkers. Not the 9 o'clock news level of bonkers. Change that name! Please.
Thank you Jimmy probably watched it about 4 times now :-) You always help with the pulling out parts of book that i may have overlooked and hearing a voice of calm and knowledge.
Thank you!
Had my exam yesterday, felt it quite well as i was hearing Jimmy's voice speak out the answers inside my brain 😅.
Centeal Otago came up, and we were asked to state four winemaking options for premium Pinot Noir, and their effect on the wine. Cold soaking, whole bunch fermentation and oak maturation was quite easy, but I struggled with the fourth. Ended up writing post-fermentation extraction, even though I know it's uncommon for PN...
Technically correct though as the finest Pinot Noirs will have 2-3 weeks post fermentation extraction. Boom! I release you from my voice in your head... (until the Diploma)
Excellent stuff. Taking a two paddocks round to mates for a tasting. I can now bore them for 5 minutes before I open it.
Enjoy!
5.2 million people now (2024)
You should promote your channel as prep for CSW too. Everything you mention is pertinent to both tests
:-)
Thankyou Jimmy!!! Gretings from Perú
🙀🍷
:-)
Less pollution more sheep! Great summary
just about to do my first weset course and love your videos, your amazing
Awesome! Thank you!
Superb. Thank you!
Glad you liked it!
Great video, thanks.
Is there a difference between pre-fermentation maceration and post-fermentation maceration? Do they affect the wine differently?
Yes - pre-fermentation is with an aim of bright fruit aroma extraction and a little colour. Post-fermentation is said to stabilise the tannin, integrating it into the wine (balancing it)
You are the best!
Thanks!
how can i get in touch with you? How can i buy rest of yours contetnt and studies?
Hi, You can get in touch at info@winewithjimmy.com and you can find all my learning materials if you go to straight to e-learningwine.winewithjimmy.com/
Just a small remark on the 3rd answer. I would rather mention "grapes with higher sugar content (vineyard) resulting in wines with higher alcohol (conversion from sugar to alcohol in the winery)"
So for that last question, would semi-carbonic maceration be the correct answer for those last two marks? What about keeping fermentation temperature at the lower end for red wine? Thank you so much for making these videos, they are so helpful!
Thanks for the questions. Temperatures - you still need higher temperatures in order to extract from black grapes (such as flavour, tannin and colour) so it will be a balancing act - but yes I have heard winemakers explain that a lower temperature could increase brighter characters. Semi-Carbonic - it is possible for Pinot Noir yes, but unlikely in regions such as Central Otago - I would prefer you to refer to the 'Whole Bunches with Crushed Fruit' paragraph on page 64 which brings a partial notion of semi-carbonic maceration as product of whole bunches of fruit within the vat.
@@WineWithJimmy Thank you so much!
Sponge-like brain, I love it
You mention south facing slopes being less frost prone, but wouldn't NZ hemisphere be more frost prone on south facing slopes?
Yes true - it may be a northern hemisphere slip-of-the-tongue ;-)
Just asking, why didn't the French colonize New Zealand? That would have been great for all these wine regions. Now they all got awkward English names. And the French have centuries of experience!
Ah the English were better explorers through the might of the Royal Navy.
Double you es ee tea? Sure there is no typo in that? Who invented that name? Seriously? Sorry, WSET is bonkers. Not the 9 o'clock news level of bonkers. Change that name! Please.
It's not my business - you'll have to take it up with them, but it stands for the Wine and Spirit Education Trust