Understanding Sherry Part 2 for WSET L3
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- เผยแพร่เมื่อ 1 ส.ค. 2024
- In this video I take you through Sherry for WSET Level 3. Here you will learn about 'flor' and the solera system plus the key styles made in Sherry.
Also included is a working written question that I help you to understand so you can feel confident and prepared going into your WSET L3 examination
Part 1 works through the climate, weather, soils and classifications of Sherry, complete with annotated maps and a short Google Earth video - view this here: • Understanding Sherry f...
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Thanks for this two part series. Very helpful. Moving on to watch your Port video next!
Have fun!
Your videos have been extremely helpful to my studies for the WSET Level 3 exam ! Thanks so much !
Great to hear!
That was outstanding - thank you for making this available.
My pleasure!
Thank you again Jimmy. Sitting sipping the Wine Society's Fino whilst watching I am beginning to understand Sherrry, a new experience for me. Also I now know where Pedro Jimenez comes from, although you description is not much like the bright fruity white we buy from our local supermarket.
:-) Wonderful - it takes some time getting used to, but once you're into Sherry you are hooked!
Waiting for the Sparkling Wine video !!
Great explanation as always!!!! Thank you so much!!!!
My pleasure!
very well explained. Thank you!
Glad it was helpful!
Thank you so much! Very informative and clear!!!
You're very welcome!
thank you very much for the videos. highly appreciate it all the times!
Glad you like them!
Thank u Jimmy:)
My pleasure!
In Spain, Poniente only refers to winds coming from the West (as we have a specific name for the winds of each cardinal point), if the wind were to come from the SW, it is not Poniente anymore, but Lebeche
Of course - at coastal areas there are often many winds that affect an area (in Roussillon there are eight winds) - for simplification for WSET L3 we only mention two winds, and if I mentioned SW it was a slip of the tongue. For WSET students - please note you just need to be aware of the Poniente and the Levante.
Hey Jimmy, fantastic lesson and teaching points! However, may I check if the Oloroso Solera systems are also filled to 5/6 their capacities? or are they fully filled? with thanks!
Hi Jimmy,
Thank you for this. Just quickly, the wine added into barrel, are they already fermented through to dryness? How does the flor form? Would it happen in any wine if the barrels weren't topped up? Thanks in advance
I love the lesson but I need you to demonstrate on how to serve sherry as a skill
Hello Jimmy. Thank you a lot for your great job and amazing learning portal! I have one question. At the end of the this session you give very good examples of Partial Written Questions. One question is "As a winemaker how would you ensure the flor kept alive and maintained during maturation of the wine". Can I add also the answer "Adding a new wine to ensure the flor gets needed nutrition as the flor consumes alcohol and nutrients constantly during maturation process" or it would be wrong? How do you think?
Yes you are correct, adding younger wine into the solera refreshes the nutrients needed to sustain flor. Well done!
@@WineWithJimmy thank you!
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