Thank you very for sharing your videos. I watched some of them to improve my English as I am an italian Certified Sommelier.Nice and interesting video and quite good italian pronunciation .As Piemonte is the region where I live, I felt the need to help you out correcting a few little mistakes. Speaking about Barbaresco, San Rocco Seno d'Elvio is not a town but it actually is an Alba's district. Barbaresco wine requires a minimum of 26 months total ageing since the 1th of November, with a minimum of nine months in wooden barrels as botti or barriques, tipically burgundy barriques, 228 lt. For Barbaresco Riserva the minimum is 50 months total aging, with a minimum of nine months in wooden barrels too. The wine production disciplinary never mentions oak, but it is true that it is used. Speaking about Barolo, the minimum ageing is 38 months since 1th of November with a minimun of 8 months in the wooden barrels.Barolo Riserva requires a minimum ageing of 62 months with a minimum of 18 months in wooden barrels. Another tip about Nebbiolo. It is very common practice here in Piedmont (or Piemonte) to affirm the name Nebbiolo is related to the italian word Nebbia (fog), as somebody else commented. I know it can sounds strange to you, but it is. Nebbiolo is the most commonly used name for these grapes in Italy. The "legend" says that Nebbiols grapes must be collected not before the first fogs appears. But Nebbiolo is not the unique name used for this grape in Italy: in North-West Piedmont ( Ghemme and Gattinara areas) the name used is Spanna. In Valtellina (Lombardia), this grape is known as Chiavennasca. Some DNA studies affirms the origin of Nebbiolo is located in Valtellina and not in Piemonte and there you can find a very good wines called Sfurzat or Sforzato della Valtellina made with Nebbiolo (as I said , there is commonly called Chiavennasca there). I know , it sounds confusing and complicated.. Welcome to Italy! If you need some help about italian wines, it would be a pleasure! it is my way to say you thank you for sharing your videos and I am sorry for my bad English.
Hi Luigi - thank you for your comments. I am also an Italian Certified Educator through the Wine Scholar Guild. In regards to your comments: Ageing lengths - I completely agree with your correct comments. This video was filmed a few years ago and ONLY uses WSET's syllabus which is out of date. Once WSET update their syllabus (August 2022) I will update this video as it is relevant for the examination of WSET. As to the etymology of Nebbiolo - yes of course it comes from nebbia meaning fog - but categorically the recent evidence is that it does not derive from the legend as you suggest (and has widely been reported) but from the foggy-like bloom on the grape. This is further backed-up by the fact that throughout history grape varieties are not named after weather patterns but how they look/act (E.g. Falanghina deriving from the meaning 'tied to the pole' or Passerina deriving from the meaning 'pay the debts' as it yielded so much). The same etymology applies to the synonym Prünent, more most likely derived from pruina (‘bloom’) from the Val d’Ossola above the Alto-P. This gives further weight behind the likelihood that Nebbiolo is named after it's appearance. I always use to teach what you explained but have adjusted with all the modern evidence. As to the different synonyms of Nebbiolo (you mention Chiavennasca) - I LOVE the different synonyms. I'm a huge fan of the Alto-Piemonte where of course it is locally called Spanna as you mentioned - in fact my cellar (3000 and counting!) has the most Nebbiolo from here including Ghemme, Gattinara, Bramatera, Fara and even a few sneaky Coste della Sesias. And of course around the village of Donnas in the Valle d'Aosta it is Picotendro where it's crafted into some of the most delicate and drinkable Nebbiolos in the world. I've spent a lot of time in this part of Italy and it's made me very happy! As to the origins of Nebbiolo - based on recent DNA findings, Nebbiolo could come from either Piemonte or Valtellina since it had four progenies in both regions. Of course the boundaries of today were not the same as the past with Roman, Lombardian, Frankish, Savoie etc - so I think we can safely say the Nebbiolo is north-western in origin. Thanks for all your comments again - if you'd like I can send you a link to my Nebbiolo masterclass that I ran for Drinks Business and Decanter through my wine school, West London Wine School - this is far more detailed and accurate ;-)
I've got a question. In terms of the different synonyms of Nebbiolo. Can there be found maybe a bottle a bit more economic or cheaper like the prices for a Nebbiolo bottle or it doesn't make any difference? By the way I would like to study in wine. Are the classes online or in your school? I think one of the key points will be the testing of the wines itself to improve my sensoric. Could you please explain the perfect intro in the study of wine?
Really nice and informative video, thank you! I have been fortunate to have visited both areas several times and have many in my cellar. It's a lovely region with lovely people and stellar food and wine. In Italy food and wine have influenced each other. These are wines to eat with. On a more personal note: I find barbaresco to be a bit more elegant than barolo, although the impact of the producer is possibly higher. Cru's do matter. Some producers produce several different cru's and it is very informative to taste them side-by-side. Because of this, and because the vineyards are typically small, the area is often compared to Bourgogne. Also, because of the long growing season, the grapes are quite susceptible to weather (hail being the biggest threat each year) and therefore vintage also matters. Good vintages of Barolo (such as '10, '13 and '16) may differ from Barbaresco (I find '14 quite underrated!). But most of all, this region is an exploration into some of the fines wines I know.
A very nice video. But there is however one small fault: Bruno Giacosa never used barriques, he was a botti user. If you would have mentioned for example Elio Altare in the same sentence with Gaja, among other original "Barolo Boys" from the early 80's, the sentence would have made more sense.
@@WineWithJimmy You are not completely off the mark though as Giacosa used French oak rather than Slavonian for the botti. I like to think of Bruno Giacosa as a modern traditionalist!
Hi Roland - well done for spotting, you are correct - the disciplinaire was last changed in 2015 to 38 months per the Italian Wine Scholar. I am simply going by what WSET have stated in their text book. With WSET you would be correct with either 36 or 38 months. What is even more interesting is that the latest L3 WSET textbook was updated in 2016 with the disciplinaire laws changed in 2015 so it seems to be a genuine WSET mistake
Hello Jimmy, for the last question, wouldn't it be more useful to use already used small oak barriques ? So that the barrique does not transfer any more tanins, and that more oxygen would be transferred through a smaller barrique than a bigger one ? Thanks for your great videos btw, I'm preparing for the WSET 3 in France (I do the translation after each videos haha) :-)
Thank you for this remarkably accurate description of my home region! I felt the need to help you out with some of the accents and pronunciations, cause I know how complicated it is to get Italian names right (it really depends on the regional language and even Italians from other regions could get them wrong) Tànaro Cùneo Lombardìa Trèiso Nèive The accents here are only for pronunciation purpose. Just a further (very small) remark: starting from Barbaresco you may want to refer to the hills as Langhe, as the border between the two subregions tends to be drawn just before the village of Barbaresco. Heading southwest, Barolo is considered to be fully included in the Langhe hills.
Great video! One question, did I understand it correctly that with the last question on winemaking techniques you would get four points for mentioning ONE of those techniques? ("Each of those..") Or four points for mentioning BOTH, so two points each?
For this question it would be outlining two points for 2 marks each - in actual examinations it would be worded a little better than how I have done so :-/
Question! For the 2nd question when it asks you for primary aromas- if you only listed specific items from 1 or 2 clusters would you still get full points (ie- raspberry, sour cherry, cranberry, rose)?
The etymology for Nebbiolo seems quite contested, with few references to confirm. I'm still a proponent of Nebbiolo coming from Nebbia in the weather, although this proposition is quite interesting.
Hi Miguel - it is very unusual to link a grape to weather in terms of etymology. We label varieties on how they act as a vine or a certain attribute to the grape itself. The etymology of a cousin of Nebbiolo, Grignolino, comes from that fact that the berries contain a high number of pips (3-4 times the normal amount), which is said to explain its name (grignole, in local dialect, means pips). Falanghina from Campania comes from 'Falanghe' (sic - sorry!) meaning tied to a pole due to its intensive tendrils. And there are many other examples!
Never heard a foreigner going so deep in explaining the difference between Barbaresco and Barolo... two wines apperently so similar for an untrained taste. Bravo mate, you're such a rare beast 👏 Viva l'Italia.
I have a question, if anyone can help. Is the wine aged in inert vessels first and then aged in oak or vice versa and does it matter/ have an effect on tertiary flavours which way round?
Thank you for using the Italian names in their original form ❤. Your Italian pronunciation is very good, so I'm going to push you to the next level: where the accents fall: Cùneo (not Cunèo), Tànaro (not Tanàro). Thank you for this great video ❤
Hi Jimmy, I got this question in a mock exam during my WSET3 online course: Describe the key natural and human factors in the vineyard and explain how these contribute to the style of Barolo. on south-facing slopes and at an altitude of 300 to 500 m. The altitude extends the growing season, allowing grapes to ripen slowly, developing maintaining its natural high acidities. These high acidities are also amplified by the limestone-based soils of Barolo, providing the wines with very high acidities. Due to the extended growing season, harvest at Barolo is done later than in Barbaresco, allowing the phenolics to develop, which will hive the wines high levels of tannins. I doubt about the human factors. Would the later harvest be one of them and which others could I mention? Thank you.
I think it might make more sense to include a different Cru rather than Cannubi which has different ones. This is one of the most contested therefore your confusing people by including that one.
Thank you very for sharing your videos. I watched some of them to improve my English as I am an italian Certified Sommelier.Nice and interesting video and quite good italian pronunciation .As Piemonte is the region where I live, I felt the need to help you out correcting a few little mistakes. Speaking about Barbaresco, San Rocco Seno d'Elvio is not a town but it actually is an Alba's district. Barbaresco wine requires a minimum of 26 months total ageing since the 1th of November, with a minimum of nine months in wooden barrels as botti or barriques, tipically burgundy barriques, 228 lt. For Barbaresco Riserva the minimum is 50 months total aging, with a minimum of nine months in wooden barrels too. The wine production disciplinary never mentions oak, but it is true that it is used.
Speaking about Barolo, the minimum ageing is 38 months since 1th of November with a minimun of 8 months in the wooden barrels.Barolo Riserva requires a minimum ageing of 62 months with a minimum of 18 months in wooden barrels. Another tip about Nebbiolo. It is very common practice here in Piedmont (or Piemonte) to affirm the name Nebbiolo is related to the italian word Nebbia (fog), as somebody else commented. I know it can sounds strange to you, but it is. Nebbiolo is the most commonly used name for these grapes in Italy. The "legend" says that Nebbiols grapes must be collected not before the first fogs appears. But Nebbiolo is not the unique name used for this grape in Italy: in North-West Piedmont ( Ghemme and Gattinara areas) the name used is Spanna. In Valtellina (Lombardia), this grape is known as Chiavennasca. Some DNA studies affirms the origin of Nebbiolo is located in Valtellina and not in Piemonte and there you can find a very good wines called Sfurzat or Sforzato della Valtellina made with Nebbiolo (as I said , there is commonly called Chiavennasca there). I know , it sounds confusing and complicated.. Welcome to Italy!
If you need some help about italian wines, it would be a pleasure! it is my way to say you thank you for sharing your videos and I am sorry for my bad English.
Hi Luigi - thank you for your comments. I am also an Italian Certified Educator through the Wine Scholar Guild. In regards to your comments:
Ageing lengths - I completely agree with your correct comments. This video was filmed a few years ago and ONLY uses WSET's syllabus which is out of date. Once WSET update their syllabus (August 2022) I will update this video as it is relevant for the examination of WSET.
As to the etymology of Nebbiolo - yes of course it comes from nebbia meaning fog - but categorically the recent evidence is that it does not derive from the legend as you suggest (and has widely been reported) but from the foggy-like bloom on the grape. This is further backed-up by the fact that throughout history grape varieties are not named after weather patterns but how they look/act (E.g. Falanghina deriving from the meaning 'tied to the pole' or Passerina deriving from the meaning 'pay the debts' as it yielded so much). The same etymology applies to the synonym Prünent, more most likely derived from pruina (‘bloom’) from the Val d’Ossola above the Alto-P. This gives further weight behind the likelihood that Nebbiolo is named after it's appearance. I always use to teach what you explained but have adjusted with all the modern evidence.
As to the different synonyms of Nebbiolo (you mention Chiavennasca) - I LOVE the different synonyms. I'm a huge fan of the Alto-Piemonte where of course it is locally called Spanna as you mentioned - in fact my cellar (3000 and counting!) has the most Nebbiolo from here including Ghemme, Gattinara, Bramatera, Fara and even a few sneaky Coste della Sesias. And of course around the village of Donnas in the Valle d'Aosta it is Picotendro where it's crafted into some of the most delicate and drinkable Nebbiolos in the world. I've spent a lot of time in this part of Italy and it's made me very happy!
As to the origins of Nebbiolo - based on recent DNA findings, Nebbiolo could come from either Piemonte or Valtellina since it had four progenies in both regions. Of course the boundaries of today were not the same as the past with Roman, Lombardian, Frankish, Savoie etc - so I think we can safely say the Nebbiolo is north-western in origin.
Thanks for all your comments again - if you'd like I can send you a link to my Nebbiolo masterclass that I ran for Drinks Business and Decanter through my wine school, West London Wine School - this is far more detailed and accurate ;-)
I've got a question. In terms of the different synonyms of Nebbiolo. Can there be found maybe a bottle a bit more economic or cheaper like the prices for a Nebbiolo bottle or it doesn't make any difference?
By the way I would like to study in wine. Are the classes online or in your school? I think one of the key points will be the testing of the wines itself to improve my sensoric. Could you please explain the perfect intro in the study of wine?
@@WineWithJimmyPlease do share that link :) Have not been able to find it online unfortunately
Really nice and informative video, thank you! I have been fortunate to have visited both areas several times and have many in my cellar. It's a lovely region with lovely people and stellar food and wine. In Italy food and wine have influenced each other. These are wines to eat with. On a more personal note: I find barbaresco to be a bit more elegant than barolo, although the impact of the producer is possibly higher. Cru's do matter. Some producers produce several different cru's and it is very informative to taste them side-by-side. Because of this, and because the vineyards are typically small, the area is often compared to Bourgogne. Also, because of the long growing season, the grapes are quite susceptible to weather (hail being the biggest threat each year) and therefore vintage also matters. Good vintages of Barolo (such as '10, '13 and '16) may differ from Barbaresco (I find '14 quite underrated!). But most of all, this region is an exploration into some of the fines wines I know.
So true about the 2014 vintage! It depends on how the producer interpreted the vintage, some are really really good!
Thanks, Jimmy. This is really detailed, and thank you so much for going through each denomination in Barolo & Barbaresco regions!
My pleasure!
Thank you for all your hard work. These videos are great
My pleasure!
Thank you! Incredibly informative.
Very welcome!
Great that you think so :-)
Excellent
This channel is brilliant. I've read all books of relevance, but this genius channel plays so well into my youtube addiction.
A very nice video. But there is however one small fault: Bruno Giacosa never used barriques, he was a botti user. If you would have mentioned for example Elio Altare in the same sentence with Gaja, among other original "Barolo Boys" from the early 80's, the sentence would have made more sense.
Thanks for the info!
@@WineWithJimmy You are not completely off the mark though as Giacosa used French oak rather than Slavonian for the botti. I like to think of Bruno Giacosa as a modern traditionalist!
Isn´t total ageing time minimum 38 months? That is what I have been taught.
Hi Roland - well done for spotting, you are correct - the disciplinaire was last changed in 2015 to 38 months per the Italian Wine Scholar. I am simply going by what WSET have stated in their text book. With WSET you would be correct with either 36 or 38 months. What is even more interesting is that the latest L3 WSET textbook was updated in 2016 with the disciplinaire laws changed in 2015 so it seems to be a genuine WSET mistake
Hello Jimmy, for the last question, wouldn't it be more useful to use already used small oak barriques ? So that the barrique does not transfer any more tanins, and that more oxygen would be transferred through a smaller barrique than a bigger one ? Thanks for your great videos btw, I'm preparing for the WSET 3 in France (I do the translation after each videos haha) :-)
I keep my Barolo floating in my mouth for a few minutes before i swallow. It’s amazing especially with the tannins
A few minutes? That's a real commitment to tannin!
Thank you for this remarkably accurate description of my home region! I felt the need to help you out with some of the accents and pronunciations, cause I know how complicated it is to get Italian names right (it really depends on the regional language and even Italians from other regions could get them wrong)
Tànaro
Cùneo
Lombardìa
Trèiso
Nèive
The accents here are only for pronunciation purpose.
Just a further (very small) remark: starting from Barbaresco you may want to refer to the hills as Langhe, as the border between the two subregions tends to be drawn just before the village of Barbaresco. Heading southwest, Barolo is considered to be fully included in the Langhe hills.
Many thanks Francesco :-)
Great video! One question, did I understand it correctly that with the last question on winemaking techniques you would get four points for mentioning ONE of those techniques? ("Each of those..") Or four points for mentioning BOTH, so two points each?
For this question it would be outlining two points for 2 marks each - in actual examinations it would be worded a little better than how I have done so :-/
Question! For the 2nd question when it asks you for primary aromas- if you only listed specific items from 1 or 2 clusters would you still get full points (ie- raspberry, sour cherry, cranberry, rose)?
The etymology for Nebbiolo seems quite contested, with few references to confirm. I'm still a proponent of Nebbiolo coming from Nebbia in the weather, although this proposition is quite interesting.
Hi Miguel - it is very unusual to link a grape to weather in terms of etymology. We label varieties on how they act as a vine or a certain attribute to the grape itself. The etymology of a cousin of Nebbiolo, Grignolino, comes from that fact that the berries contain a high number of pips (3-4 times the normal amount), which is said to explain its name (grignole, in local dialect, means pips). Falanghina from Campania comes from 'Falanghe' (sic - sorry!) meaning tied to a pole due to its intensive tendrils. And there are many other examples!
great video!
Thanks!
Awesome video, thank you Jimmy.
Glad you enjoyed it
I really enjoyed it. All fantastic videos that helping me to face wset level 3. Thank youuu
Glad it helped!
Once again, thank you for the great to-the-point info
Glad it was helpful!
Never heard a foreigner going so deep in explaining the difference between Barbaresco and Barolo... two wines apperently so similar for an untrained taste. Bravo mate, you're such a rare beast 👏
Viva l'Italia.
I have a question, if anyone can help. Is the wine aged in inert vessels first and then aged in oak or vice versa and does it matter/ have an effect on tertiary flavours which way round?
What about the aging time of the Riservas?
The ageing of riservas are more strict but not needed to know for WSET L3
👍👍👍
Thanks!
Thank you for using the Italian names in their original form ❤. Your Italian pronunciation is very good, so I'm going to push you to the next level: where the accents fall: Cùneo (not Cunèo), Tànaro (not Tanàro).
Thank you for this great video ❤
Glad you liked the videos. Thank you too!
Hi Jimmy,
I got this question in a mock exam during my WSET3 online course: Describe the key natural and human factors in the vineyard and explain how these contribute to the style of Barolo.
on south-facing slopes and at an altitude of 300 to 500 m. The altitude extends the growing season, allowing grapes to ripen slowly, developing maintaining its natural high acidities. These high acidities are also amplified by the limestone-based soils of Barolo, providing the wines with very high acidities. Due to the extended growing season, harvest at Barolo is done later than in Barbaresco, allowing the phenolics to develop, which will hive the wines high levels of tannins.
I doubt about the human factors. Would the later harvest be one of them and which others could I mention?
Thank you.
Hi - please email info@winewithjimmy.com for help if you are a portal member :-)
Iam from Brazil, congratulations Jimmy, great video!!
Glad you enjoyed it!
I think it might make more sense to include a different Cru rather than Cannubi which has different ones. This is one of the most contested therefore your confusing people by including that one.
Hi Roger - I am following WSET's guidelines, and it is the only one that they suggest, therefore students if tested, will only be tested on that one
Honestly, how you do that with your knowledge and make everything so simple to understand is beyond me...! Hello from Crete, Greece!
Thanks Evie! I love Cretan wines!
first video I've watched. Very good! I will watch more for sure
Welcome! Cheers!
Jimmy this is awesome . I’m just a wine lover in the US and your classes are fun and essay to follow . Thanks
:-)