Understanding Bordeaux, Pomerol and Merlot for WSET L3 including working written question

[@rm12341234]

Jimmy! I wanted to say...thank you for these videos. I am about to take my WSET 3 exam, here in California. I particularly appreciate- your translations. I find it incredibly helpful to know the literal translations of some of these region's names- ie...Bordeaux="Border of water." These tidbits of info are proving to be an incredibly helpful tool. Not to mention the google earth moments that flesh out the topography of the various regions. Your insights and clarity are so very, very helpful. Thank you!

[@WineWithJimmy]

Best of luck and glad to be of help. I hope you smash it!

[@ModularLanding]

Although Bordeaux could be literally read as “border of waters,” this comment made me think that that was its etymology, but it actually isn’t. Apparently Bordeaux comes from Occitan Bordèu, from Old Occitan Bordel, from Latin Burdigala, from a Proto-Celtic root.

[@gioperd115]

I've been looking for a channel like this for so long!!! Thanks for this Jimmy

[@WineWithJimmy]

My pleasure!

[@drdanilabracaglia148]

I am Danila, from Italy and preparing the WSET3 level. English, is my second language and I found hard to memorize but with your videos things are much easier to understand. Thanks a lot this is the first video I watched and I am going to spend many hours here. YOU ARE BRILLIANT, GRAZIE!

[@WineWithJimmy]

Grazie Mille Danila! If you want more exclusive video content, advanced access to the free youtube videos, short written question, flashcards and MUCH more - check out the e-learning portal at www/winewithjimmy.com :-)

[@yurinemkoff6118]

Jimmy, thank you very much for another great video! It is informative, concise but sufficient enough for WSET level 3 students. I find it very helpful for revising my wine knowledge and I always learn something new.

[@WineWithJimmy]

Glad it was helpful!

[@acg00]

These series are superb! Many thanks for helping out the wine community around the world. Your content is super high quality, and very useful for wine learners like me ;) Thanks!

[@WineWithJimmy]

Glad you enjoy it!

[@felipemaureira1430]

Thank you so much for your generosity in sharing all this content with everyone.

[@WineWithJimmy]

:-)

[@andr4444.c]

Best video ever! Super informative and detailed! Thank you Jimmy

[@WineWithJimmy]

My pleasure! Thanks for the kind comment

[@winebytheBayTV]

Always great knowledge and a great supplement to my Somm training. Thanks 😊

[@WineWithJimmy]

Thank you! Fantastic to hear the videos are helping support your training. Cheers!

[@manouchehrnosrat-nezami8985]

Dear Mr Jimmy , I like very much your videos about wine,because of the good arrangement.your pedagogical has a very good level for me! Could you please let out your lectures as a book? I think the videos has right standard,so I can use it as a reference.Im just a ordinary wine lover! Kind regards:Manouchehr

[@bahenchod321]

Thanks for the videos Jimmy, gonna take my Level 3 this year and will subscribe to your level 3 stuff as soon as i get a job :) Keep it real!

[@WineWithJimmy]

Welcome aboard!

[@inspect0rdave]

Bordeaux content begins at 1:58 Google Earth Video 12:56 Partial Written Question 21:51

[@虎牙妹妹]

Hi jimmy ! I joined in your online class for WSET 3 preparation it’s quite helpful ,and I hope there are more resources will be released on the website especially for the answers related to the written questions

[@WineWithJimmy]

There seems to be a glitch - I think most are available now (I'm not in charge of the tech!) - we're also adding a mock examination in the next couple of days with my tuition. And don't forget there are many flashcards, 750 multiple choice question, revision sessions and advanced access to all scheduled free content as well as members only content e.g. the six Sparkling wine sessions are available for you online now!

[@jackhicks8935]

Bravo Jimmy!!!

[@WineWithJimmy]

:-)

[@theodoreayoub7966]

Hello sir, long time fan...first time caller. At 17:33 you mention remontage and pigeon. I Googled remontage, and it mentions something about "pumping over". I could not find anything about pigeon. Can you explain those a little bit?

[@WineWithJimmy]

Hello there! Sure: Remontage, or pumping-over, is the process where red wine is pumped from the bottom of the tank and sprayed over the top of the ferment. Pigéage, or punching-down, is when the top cap of skins, seeds and stems is pushed back down into the ferment (with a tool, or with feet) so that it's submerged again and in contact with liquid.

[@Spiritchaser93]

hi, the part where u mention earlier picking more typical in st. emilion wines as compared to pomerol, does earlier picking lead to lower tannin, and give more red fruit and spice character? i have always assumed spice character comes from the oak (part of secondary aromas). also, what are the reasons for pomerol being closer to new world (later picking) than st. emilion? is it due to soil/climate or a conscious winemaking choice by producera?

[@WineWithJimmy]

Many questions within a question! The tannin subject is complex: earlier picking of grapes can sometimes lead to tannins being less ripe and seeming more harsh in a finished wine. Saint-Émilion wines can have more Cabernet Franc/Cabernet Sauvignon in the blend than Pomerol, and as these tend to be more heavily oaked than Merlot, the wines have great structure, lots of red fruit, and spices coming from that use of oak. There is a little difference between the soils of these two regions with more gravel found in Pomerol but the climates are similar so most of the difference in the wines are winemaking and style choices.

[@sherideneugenio6242]

Love you Videos!

[@WineWithJimmy]

Glad you like them!

[@theblakeyg]

Hey Jimmy, on the 4 mark question about the style of premium Pomerol wines and how it’s achieved in the vineyard. How would you know what each mark is worth?

[@WineWithJimmy]

On a question such as this it is likely that with 4 marks available it would be stating a factor (late harvest from lower yields = 2 marks) and then how it translates into the style (increase in colour, concentration/flavour and tannin = 2 marks)