Understanding Sparkling Wine for WSET L3 Part 2 - Traditional Method
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- เผยแพร่เมื่อ 30 พ.ค. 2024
- In this video I take you through PART 2 of Sparkling Wines for WSET Level 3 Award in Wines. Here you will learn about the traditional method, with plenty of pictures and a working written theory question all with Jimmy's tuition.
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This the second video in a six-part series on sparkling wines, with the first four videos available as free content and the last two videos available to members only on Jimmy Smith's e-learning portal.
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We have many more study resources available on Jimmy Smith's ONLINE WINE COURSE REVISION PORTAL 'E-Learning Wine' - are you after access? Click here to sign up to Jimmy Smith's exclusive WSET course revision portal: www.winewithjimmy.com/wine-wi...
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0:00 Introduction
0:02 Sparkling Wines for WSET L Part 2 - The Traditional Method
5:38 Reserve Wine
7:55 Blending
11:59 Second Fermentation The addition of the liqueur de tiro (wine, sugar, yeast, yeast nutrients, clarifying agent)
15:50 Yeast Autolysis
18:38 Riddling - Gyropalette
19:42 Disgorging and Corking
22:07 Liqueur d’expedition (Dosage) Mixture of wine/su
23:54 Bottle Ageing and Disgorgement I
26:28 Working Written Question
Thanks Jimmy! This video is great you make the process so easy to understand and follow along. You're so helpful for WSET 3 studies. Cheers!!!
Glad it was helpful!
Thank you Jimmy for wonderful insight to sparkling wine manufacturing. By watching your videos, I came across and got familiar with so many new terms like yeast autolysis, vin de reserve, etc. Thank you 👍👍
Glad it was helpful!
Love your channel, shame You don't have that many subscribers. Actually, I'm having my WSET Level 3 exam coming up the week after next. Cheers
Go for it! I only actually started properly with this channel in April - so its onwards on upwards!
So very thorough and clear explanation. TY Jimmy!
Glad you enjoyed it!
You are THE BEST! No-one shares knowledge like you do..just perfect!
Thank you! :-)
Really thank you. Incredible content as usual
Much appreciated! Cheers!
Hello Jimmy, your videos are amazing. Clear explanations and concepts, very helpful. Thank you so much for sharing all this knowledge so generously! If I am not mistaken, gyropalettes were invented by two french winemakers, Cazals and Ducion in 1968 and then used for the first time by Codorniu in 1970. I also believed they were invented in Catalunya (my home) but apparently they weren't :)
Great to hear that you enjoy the videos! Thanks for your comments!
Love this Channel! More Power and Subscribers!
Glad you enjoy it! Spread the word :-)
Thx jimmy for helping me whit this videos(to understand the correct terms in English and many aspects),currently I’m an Italian somm but definitely I want the wset l3 dip..will be nice on your pronunciation to see also some ITALIAN words..like metodo classico..
kind regards Jimmy 🍷
Happy to help!
Jimmy, thx very very much for all the videos and materials, I feel like better prepared for my L3! Ps. Whilst in London end Oct I m surely to pop into your winebar, curious to try out
the English wines I saw in the menu. Can't wait actually.
Wonderful - please let me know your plans and I'd will try my best to swing by - drop me an email jimmy@winewithjimmy.com
Thank you Jimmy, you rock!
Thanks Sean :-)
Hello Jimmy!! I like all your work!!
I just wondering about the other monk Jean Oda (I guess), I searched on many books and online, but, I cant found any information about him, can you help me, please? Maybe I misspelling the name.
Thanks in advance!!
Greetings from México!! 🍾🥂
Hello! Its Brother Jean Oudart - a Benedictine monk, you should be able to find out plenty of information online about him :-)
@@WineWithJimmy Thanks a lot¡
Thank you for your videos. But your screen covered some words on the slides. So, you should fix it in the next video ^^
Thanks for the tip - perhaps we can start a game of 'guess the hidden word'? ;-)
Love your content. It's helping tremendously on my studies. P.S. Sent you a PM on FB few days ago :)
Got it! I will aim to reply soon (currently moving house!)
are you sure most base wines don't go thru mlf? my understanding is most do, for no other reason than microbial stability. some houses, like lanson black label have made non-mlf their blend style. i'd expect many flagship wines, especially bdb to be non-mlf but these are a very small part of production.
True - Champagne winemakers are generally in favour of MLF/MLC, with the exception of a few producers who prefer to avoid it altogether such as Lanson as you mention
So! Did you drink the Moët?
I could dabble ;-)