Understanding Valpolicella for WSET Level 3 with working written question
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- เผยแพร่เมื่อ 28 มิ.ย. 2020
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In this video I take you through Valpolicella for WSET Level 3. Here you view maps to understand the region, complete with a Google Earth video (2 mins) to get a feel of the area, an infographic for Corvina (the main grape variety) and a really useful working written question. All with Jimmy's tuition.
At the end of the video there is a working example of a written question so you can understand what to expect if a Valpolicella question is to arise, and how to correctly answer it.
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Wow, fantastic content! I love your use of Google Earth to zero in on the territory, as well as your discussion of how geography and soil composition affects the flavour of the wine. Very interesting and useful. I will definitely be visiting your channel library. Grazie mille, Professore!
Thanks for your kind comments! You're welcome!
I believe there has been some research done that has concluded that the name Valpolicella does not refer to the "valley of many cellars", but rather the "valley of river deposits" in Latin "vallis pulicellae"
Thank you Jimmy, these have been so good. I wish you where my teacher.
Glad you like them!
Val Poli Cella actually means:
Valley Of Many Rivers.
You're videos are some of the best I've found for aspiring WSET students. I'm based in the US. Is there a way to access your paid instructional content without actually enrolling in a WSET program through your schools?
Hello Jimmy, Such a great contend you made it so easy to understand.
Glad you think so!
thank you Jimmy, this vedio helps a lot.
Cheers!
Great vidoe
Thanks!
Question. In corvina variety of your youtube, corvina is thick skinned but in this video it's thin skinned so which one is correct?
Ah, you've spotted an old problem with the WSET LEvel 3 course. Originally the textbook stated that Corvina has thin skins, but because there is so much inconsistency in how Corvina skin is described, all mention of thickness has been removed from the text! I would stick for now with thick skinned
20:00 can the answer for region be valpolocella instead of veneto?
Valpolicella isn't technically a region, but they may give you half marks...
Hi Jimmy, one q!
What's the difference between Valpolicella Classico and Valpolicella Superiore?
Hi Helena, good question - Valpolicella Classico DOC, the grapes must come from the hilly, defined, historic Classico zone.
For Superiore this is an additional optional for Valpolicella DOC and Valpolicella Classico for wines with a marginally higher minimum alcohol level, which are often aged in large oak vessels for one year. (this is different to what Superiore means in Soave)
@@WineWithJimmy but can it be made like a Ripasso? (With the a passimento method) or does it have to be made just like a basic Valpolicella? Or both? Is that important?
Hi Helena, The Ripasso and Appassimento methods are independent of the Classico geographical classification so they can be classico or they may not be. And there are some examples of ripasso superiore. But this is a level of detail not required for your WSET Level 3
Since apassimento adds structure, flavors and power to the wine, why don't other grapes from the rest of the world go through the same process? Thanks.
Hi Eddie - not everyone wants structure and power in their wine, and indeed many wines are better as there are lighter, delicate and fragrant. Flavour can also be achieved by other methods such as careful cap management (skin contact), winemaking and maturation. In addition, apassimento raises alcohol (as it causes a second fermentation) and the flavours are often more dried fruited
What happened to Ripasso? Did you forget it?
I didn't - but the L3 syllabus does not call for it (shock!)
@@WineWithJimmy Hi Jimmy, first of all, saying that I love your content and your explanations, absolutely fabulous! Is the first time I read comments on the videos, so lucky spot here, L3 does indeed include Ripasso method in the book! Thank you so much for all the free comment, you're a star!
Corvina is thick skinned.
Hi Daisy. I agree, it certainly is. But not according to WSET in which these presentations are based on (p. 123 WSET L3 text book)
@@WineWithJimmy In the WSET Diploma course, it's thick-skinned, making it suitable for drying. Thanks for making this video's they are a great help to refresh my memory of all the major wine regions.