WSET Level 3 Wines - Understanding Aromatics With Working Written Question
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- เผยแพร่เมื่อ 3 ม.ค. 2021
- WSET Level 3 Wines - Understanding Aromatics With Working Written Question
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Chief Taster and owner of West London Wine School, South London Wine School, and Streatham Wine House, Jimmy Smith, takes you through the aromatic grape varieties of the WSET L3. Here you will learn about the key aromatic grape varieties, and how a common thread of production ties them together. Jimmy also walks you through a short-written question to help you understand how a typical question could be formed.
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Thanks a lot, Jimmy, for articulating it so great. I'll also add that, specially in warmer regions, we'll be very careful regarding the picking point and the temperatures during the harvest (very early in the morning or at night) all for that same reason of not spoiling the aromatic profile through oxidation ~
Wow.. Very nice and well explained about aromatic grapes... Keep it up
Thank you
Can't thank you enough for these videos.
My pleasure! glad you are finding them useful
Nice video again ! I taste lately a good example of aromatic grape wine with skin contact. The Casca Orange Sauvignon Blanc from Joël Delaunay. It’s not pronounced as typical orange wine but it as a skin maceration of 1 month and some lees ageing with bâtonnage.
Love your videos and the E-portal. Really useful for a E.S.L. as someone like me.
Great class Jimmy. I am always looking to refresh my knowledge and gain substance. Thank You!
My pleasure!
hey jimmy, thx again for the content.
i am curious to hear your opinion about the amount of SO2 used for the sake of keeping the aromatics. i understand it prevents over oxidation which may diminish the aromatic compounds delivered by the fruits themselves, but i also find the taste of wine a bit dull/boring if it's particularly overused.
This is a very complex and much debated topic. I would say that it is important to get this level right. Many producers try to use as little as practical. To make sure their wine is protected but without it becoming a character in its own right. I think this is the right approach. Natural wine makers will avoid it at all cost. The best low SO2 wines are spectacular but of course the risks are high and winemakers need to ensure that they take great care to avoid these.
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