WSET Level 3 New Zealand 🍷Understanding Central Otago and Pinot Noir

No video

WSET Level 3 New Zealand 🍷Understanding Central Otago and Pinot Noir

Рет қаралды 17,637

Күн бұрын

In this video I take you through Central Otago and Pinot Noir for WSET Level 3 including a working written question
Here you view maps to understand the region, complete with a Google Earth videos (2 mins) to get a feel of the area, an infographic on Sauvignon Blanc and a really useful working written question. All with Jimmy's tuition.
Make sure you SUBSCRIBE to the channel for two updates per week!
kzfaq.info...
We have many more study resources available on Jimmy Smith's ONLINE WINE COURSE REVISION PORTAL - are you after access?
Click here to sign up: www.winewithjimmy.com/wine-wi...
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...
@winewithjimmy
@westlondonwine
@south_london_wine
@streathamwinehouse
Visit www.winewithjimmy.com
Visit www.westlondonwineschool.com for more ONLINE tastings and courses
Visit www.southlondonwineschool.com for more ONLINE tastings and courses
Visit www.streathamwinehouse.com to order wines from London's coolest wine bar
#jimmysmithwine #wsetlevel3 #newzealandwine #newzealand

Пікірлер: 31

@karlinggard 2 жыл бұрын

Had my exam yesterday, felt it quite well as i was hearing Jimmy's voice speak out the answers inside my brain 😅. Centeal Otago came up, and we were asked to state four winemaking options for premium Pinot Noir, and their effect on the wine. Cold soaking, whole bunch fermentation and oak maturation was quite easy, but I struggled with the fourth. Ended up writing post-fermentation extraction, even though I know it's uncommon for PN...

@WineWithJimmy 2 жыл бұрын

Technically correct though as the finest Pinot Noirs will have 2-3 weeks post fermentation extraction. Boom! I release you from my voice in your head... (until the Diploma)

@mikenorris5378 3 жыл бұрын

Excellent stuff. Taking a two paddocks round to mates for a tasting. I can now bore them for 5 minutes before I open it.

@WineWithJimmy 3 жыл бұрын

Enjoy!

@zachthom2998 3 жыл бұрын

You should promote your channel as prep for CSW too. Everything you mention is pertinent to both tests

@WineWithJimmy 3 жыл бұрын

:-)

@gmendiburu 3 жыл бұрын

Thankyou Jimmy!!! Gretings from Perú

@federicodipierro5420 3 жыл бұрын

🙀🍷

@WineWithJimmy 3 жыл бұрын

:-)

@AylaGoddard 3 жыл бұрын

Less pollution more sheep! Great summary

@RebeccaSinclair-pv8xi 3 ай бұрын

5.2 million people now (2024)

@montereymamacita 3 жыл бұрын

Superb. Thank you!

@WineWithJimmy 3 жыл бұрын

Glad you liked it!

@mrkristopf 3 жыл бұрын

just about to do my first weset course and love your videos, your amazing

@WineWithJimmy 3 жыл бұрын

Awesome! Thank you!

@juanitadiusaba764 3 жыл бұрын

You are the best!

@WineWithJimmy 3 жыл бұрын

Thanks!

@thomasdegrande5715 2 жыл бұрын

Just a small remark on the 3rd answer. I would rather mention "grapes with higher sugar content (vineyard) resulting in wines with higher alcohol (conversion from sugar to alcohol in the winery)"

@Asmall722 3 жыл бұрын

Great video, thanks. Is there a difference between pre-fermentation maceration and post-fermentation maceration? Do they affect the wine differently?

@WineWithJimmy 3 жыл бұрын

Yes - pre-fermentation is with an aim of bright fruit aroma extraction and a little colour. Post-fermentation is said to stabilise the tannin, integrating it into the wine (balancing it)

@SheSaysYesMusic 3 жыл бұрын

Sponge-like brain, I love it You mention south facing slopes being less frost prone, but wouldn't NZ hemisphere be more frost prone on south facing slopes?

@WineWithJimmy 3 жыл бұрын

Yes true - it may be a northern hemisphere slip-of-the-tongue ;-)

@draganfilipov1091 10 ай бұрын

how can i get in touch with you? How can i buy rest of yours contetnt and studies?

@WineWithJimmy 10 ай бұрын

Hi, You can get in touch at info@winewithjimmy.com and you can find all my learning materials if you go to straight to e-learningwine.winewithjimmy.com/

@dianemcmartin7609 3 жыл бұрын

So for that last question, would semi-carbonic maceration be the correct answer for those last two marks? What about keeping fermentation temperature at the lower end for red wine? Thank you so much for making these videos, they are so helpful!

@WineWithJimmy 3 жыл бұрын

Thanks for the questions. Temperatures - you still need higher temperatures in order to extract from black grapes (such as flavour, tannin and colour) so it will be a balancing act - but yes I have heard winemakers explain that a lower temperature could increase brighter characters. Semi-Carbonic - it is possible for Pinot Noir yes, but unlikely in regions such as Central Otago - I would prefer you to refer to the 'Whole Bunches with Crushed Fruit' paragraph on page 64 which brings a partial notion of semi-carbonic maceration as product of whole bunches of fruit within the vat.

@dianemcmartin7609 3 жыл бұрын

@@WineWithJimmy Thank you so much!

@voornaam3191 3 жыл бұрын

Just asking, why didn't the French colonize New Zealand? That would have been great for all these wine regions. Now they all got awkward English names. And the French have centuries of experience!

@WineWithJimmy 3 жыл бұрын

Ah the English were better explorers through the might of the Royal Navy.

@voornaam3191 3 жыл бұрын

Double you es ee tea? Sure there is no typo in that? Who invented that name? Seriously? Sorry, WSET is bonkers. Not the 9 o'clock news level of bonkers. Change that name! Please.

@WineWithJimmy 3 жыл бұрын

It's not my business - you'll have to take it up with them, but it stands for the Wine and Spirit Education Trust