Understanding Sherry for WSET Level 3 - Part 1 Climate, Soils, Grape Varieties and Classification

[@Jsfashionista]

Another very insightful video for my studies. Thanks Jimmy, you’re truly the best teacher.

[@WineWithJimmy]

Glad you think so!

[@felipemaureira1430]

Felicitaciones y gracias por sus explicaciones....cuando vaya a Londres, seguro pasaré a Streatham Wine House!!!

[@WineWithJimmy]

Muchos gracias Felipe :-)

[@wilhelmsu2802]

Really good video! Thank you very much. It helps me a lot for my study presentation!

[@WineWithJimmy]

Glad to hear that!

[@katieoyston5426]

This video is great thank you. I can’t seem to find the second video on sherry. Is it uploaded yet?

[@WineWithJimmy]

It is now!

[@OndineMond]

SO.HELPFULLLL.

[@WineWithJimmy]

:-)

[@theghostofsw6276]

Hmmm....interesting. Good to know the ABV of the "grape spirit". 96% is basically azeotrope level...pretty much a "vodka" at that point...lol. Are they particular in choosing what "wine" they distill into grape spirit though?

[@WineWithJimmy]

The quality of the spirit used for fortification does play an important role here. At 96% abv, the spirit will be highly rectified (processed to a degree that flavour/aroma compounds are almost totally removed). So, whichever base is used as a starting point, the end goal is a neutral spirit - and as long as that can be achieved from the chosen wine then I’d say it’s a contender.