Oh wow thanks for the tips, they are all greatly appreciated on my side. I'm currently taking WSET3 class however i was never mentioned any of such; do not swirl for nose intensity or acquaint the palate with alcohol or tannin before the exam. Kudos to you!
Hi Jimmy and thank you for your awesome videos - I'm sure there's a lot of us out there whose WSET 3 (or other in-person) exams have been postponed/cancelled for the umpteenth time, due to the local, ever-changing landscape of COVID lockdowns, or there's the frustrating fact of how to get together for a tasting group, when no wine bar is open...the list of frustrations and hindrances goes on. I have a question regarding alcohol level - is it deemed 'high' already at 14% or just from anywhere above it? And then the tricky part: time and time again during my course, when we collectively found a wine to have 'high' for alcohol and then the label revealed 13.5 or just 14 %, the instructors would wave it off in a 'yeah, right' fashion, as if to imply places like Italy, Spain, most of France 'you can't trust' with that, ie it's really 14/14.5/15 %, and they are just stating it otherwise to avoid higher excise duties and so on. If such comes up in the tasting exam, the proctor puts 'high' in their tasting notes and the WSET sees 13.5 ABV on the bottle, how is that scored? Thanks ever so much.
Amazingly presented n very interesting video. Great help for me as a learner. Thank you so much Jimmy. I will be watching all Ur videos. Stay safe and thanks for the information. Buddha bless you.. cheers 🙏🌱
Many useful tips, thanks Jimmy. Question at 13:23 "if it's a 5,6, or 7 it definitely will be a simple style" - are these numbers the marks available for the question? Don't remember we had to check for simplicity while doing the courses a few years back - I suppose it's a new criteria?
Your videos are extremely useful Jimmy. I have done amazing wine tasting evenings at your West London Wine School before (the Domaine Huet from Vouvray one for example, which was spectacular), but now I really wish I had prepared the WSET3 with you as well! One question I do have on the Tasting exam part: Do we write the answers on completely white sheets of paper, or does the exam paper already offer the appearance / nose / palate / conclusion templates with the factors, and we just need to fill in for example, the right level of acidity?
Hi Alex - ah amazing you shared in the Huet experience :-) For the tasting exam you will have to populate boxes headed 'appearance - 2 marks' 'nose - 7 marks' and so on. You will need to remember the SAT approach to populate those boxes
Hi Jimmy, I studied with your online lectures when preparing for WSET Level 3 and I can't tell you how grateful I am. They were so helpful. Thank you so much! I plan to enroll in the WSET Diploma course in the near future, and I'm wondering if I need to keep my ISO wine glasses for the tasting exams or if regular wine glasses of the same size would be sufficient. I'm asking this because the wine institution I attended provided larger Riedel glasses (riesling/zinfandel) on the Level 3 exam day while I practied with ISO glasses 🤔 I would really appreciate it if you could give me some hint about diploma tasting glasses.
Hi there! Thanks for your question. We recommend practicing tasting using ISO glasses, so yes, do hang onto the ones you have to use for your Diploma studies. Perhaps contact your course provider to find out which ones they will be using for tasting/testing, to be certain, as not all providers use ISO glasses!
Hey Jimmy, great channel and thanks for all the useful tips. For the lvl 3 blind tasting exam I know they removed sparkling wines, but are fully sweet dessert wines still testable? The Specification just reads “any principal still wine” so didn’t know if that would also include fully sweet and/or fortified wines. Thanks!
@@WineWithJimmy thanks Jimmy! I used your channel a lot for class prep. Unfortunately I think I got Sauternes or something similar as my white wine and wasn’t very prepared for it. To make matters worse I tasted it before the red wine and had so much sugar on my palate I really struggled with that one as well. Hopefully I passed the theory at least! Thanks for your help with all the great videos.
I would suggest something that would deliver some tannin, acidity and alcohol - it is just to get your palate used to wine so it isn't in shock when in the tasting. Even if its a Beaujolais or Rioja etc
Hi Jimmy, thank you for the videos, they are so helpful! I had to follow an online course, since COVID regulations did not allow it to be in class, and did not get the chance to do tastings with my tutor. Therefore I did not get familiar with the B-L-I-C or with the concept of simplicity, could you elaborate on those? Thank you again. Helena
Oh wow thanks for the tips, they are all greatly appreciated on my side. I'm currently taking WSET3 class however i was never mentioned any of such; do not swirl for nose intensity or acquaint the palate with alcohol or tannin before the exam. Kudos to you!
Glad we could help!
Some very good tips here, thank you Jimmy
Cheers!
Thank you Jimmy! More Power and Subscribers.
More to come!
Hi Jimmy and thank you for your awesome videos - I'm sure there's a lot of us out there whose WSET 3 (or other in-person) exams have been postponed/cancelled for the umpteenth time, due to the local, ever-changing landscape of COVID lockdowns, or there's the frustrating fact of how to get together for a tasting group, when no wine bar is open...the list of frustrations and hindrances goes on. I have a question regarding alcohol level - is it deemed 'high' already at 14% or just from anywhere above it? And then the tricky part: time and time again during my course, when we collectively found a wine to have 'high' for alcohol and then the label revealed 13.5 or just 14 %, the instructors would wave it off in a 'yeah, right' fashion, as if to imply places like Italy, Spain, most of France 'you can't trust' with that, ie it's really 14/14.5/15 %, and they are just stating it otherwise to avoid higher excise duties and so on. If such comes up in the tasting exam, the proctor puts 'high' in their tasting notes and the WSET sees 13.5 ABV on the bottle, how is that scored? Thanks ever so much.
Amazingly presented n very interesting video. Great help for me as a learner. Thank you so much Jimmy. I will be watching all Ur videos. Stay safe and thanks for the information. Buddha bless you.. cheers 🙏🌱
Awesome, thank you!
Thank you Jimmy!
You're welcome!
Many useful tips, thanks Jimmy. Question at 13:23 "if it's a 5,6, or 7 it definitely will be a simple style" - are these numbers the marks available for the question? Don't remember we had to check for simplicity while doing the courses a few years back - I suppose it's a new criteria?
Your videos are extremely useful Jimmy. I have done amazing wine tasting evenings at your West London Wine School before (the Domaine Huet from Vouvray one for example, which was spectacular), but now I really wish I had prepared the WSET3 with you as well! One question I do have on the Tasting exam part: Do we write the answers on completely white sheets of paper, or does the exam paper already offer the appearance / nose / palate / conclusion templates with the factors, and we just need to fill in for example, the right level of acidity?
Hi Alex - ah amazing you shared in the Huet experience :-) For the tasting exam you will have to populate boxes headed 'appearance - 2 marks' 'nose - 7 marks' and so on. You will need to remember the SAT approach to populate those boxes
Hi Jimmy, I studied with your online lectures when preparing for WSET Level 3 and I can't tell you how grateful I am. They were so helpful. Thank you so much!
I plan to enroll in the WSET Diploma course in the near future, and I'm wondering if I need to keep my ISO wine glasses for the tasting exams or if regular wine glasses of the same size would be sufficient. I'm asking this because the wine institution I attended provided larger Riedel glasses (riesling/zinfandel) on the Level 3 exam day while I practied with ISO glasses 🤔
I would really appreciate it if you could give me some hint about diploma tasting glasses.
Hi there! Thanks for your question. We recommend practicing tasting using ISO glasses, so yes, do hang onto the ones you have to use for your Diploma studies. Perhaps contact your course provider to find out which ones they will be using for tasting/testing, to be certain, as not all providers use ISO glasses!
Hey Jimmy, great channel and thanks for all the useful tips. For the lvl 3 blind tasting exam I know they removed sparkling wines, but are fully sweet dessert wines still testable? The Specification just reads “any principal still wine” so didn’t know if that would also include fully sweet and/or fortified wines. Thanks!
Hi Mark - yes a sweet wine is possible as the white wine. No fortified wines.
@@WineWithJimmy thanks Jimmy! I used your channel a lot for class prep. Unfortunately I think I got Sauternes or something similar as my white wine and wasn’t very prepared for it. To make matters worse I tasted it before the red wine and had so much sugar on my palate I really struggled with that one as well. Hopefully I passed the theory at least! Thanks for your help with all the great videos.
Hi Jimmy. Is there a particular wine or style of wine you would recommend for acclimatising our palates before the exam?
I would suggest something that would deliver some tannin, acidity and alcohol - it is just to get your palate used to wine so it isn't in shock when in the tasting. Even if its a Beaujolais or Rioja etc
Hi Jimmy, thank you for the videos, they are so helpful! I had to follow an online course, since COVID regulations did not allow it to be in class, and did not get the chance to do tastings with my tutor. Therefore I did not get familiar with the B-L-I-C or with the concept of simplicity, could you elaborate on those? Thank you again. Helena
Best thing is to join on one of my online tasting sessions at www.westlondonwineschool.com
What if your palate, like mine, is terrible?! 🤦🏾
Can I not just pass this course with technical knowledge?!?
If you train your palate with this approach you will be able to pass - it may be a bigger challenge for you, but it is possible
I am about to start level 3 soon. How do I get use to using medium + and medium -?
Practice! You'll find it easy to use
❤️❤️❤️❤️🙏👍❤️