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!
@WineWithJimmy9 ай бұрын
Thanks for your kind comments! You're welcome!
@jillianhamilton14134 ай бұрын
thankyou JImmy, think I am finally getting to grips with the passito method ! couldnt understand it from the book so your drawing helped. 🙂
@WineWithJimmy4 ай бұрын
Fantastic! Cheers!
@numanuma203 жыл бұрын
Thank you Jimmy, these have been so good. I wish you where my teacher.
@WineWithJimmy3 жыл бұрын
Glad you like them!
@sachinhotkar84143 жыл бұрын
Hello Jimmy, Such a great contend you made it so easy to understand.
@WineWithJimmy3 жыл бұрын
Glad you think so!
@montereymamacita4 жыл бұрын
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?
@claudiagalindog7 ай бұрын
Excelente 👌 👏👏💯💯🍷🍷🌟🌟🙏🙏
@paulwilk62613 жыл бұрын
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"
@victor1397 Жыл бұрын
thank you Jimmy, this vedio helps a lot.
@WineWithJimmy Жыл бұрын
Cheers!
@goldenhandshake4576 Жыл бұрын
Question. In corvina variety of your youtube, corvina is thick skinned but in this video it's thin skinned so which one is correct?
@WineWithJimmy Жыл бұрын
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
@Sicparvismagna989 ай бұрын
Val Poli Cella actually means: Valley Of Many Rivers.
@helenadiazjane92922 жыл бұрын
Hi Jimmy, one q! What's the difference between Valpolicella Classico and Valpolicella Superiore?
@WineWithJimmy2 жыл бұрын
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)
@helenadiazjane92922 жыл бұрын
@@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?
@WineWithJimmy2 жыл бұрын
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
@cali1182 жыл бұрын
20:00 can the answer for region be valpolocella instead of veneto?
@WineWithJimmy2 жыл бұрын
Valpolicella isn't technically a region, but they may give you half marks...
@ashoksingh-hc8gj4 жыл бұрын
Great vidoe
@WineWithJimmy4 жыл бұрын
Thanks!
@fasteddie3284 жыл бұрын
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.
@WineWithJimmy4 жыл бұрын
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
@letsdiscoverwine3 жыл бұрын
What happened to Ripasso? Did you forget it?
@WineWithJimmy3 жыл бұрын
I didn't - but the L3 syllabus does not call for it (shock!)
@zonecita1113 жыл бұрын
@@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!
@daisychild4 жыл бұрын
Corvina is thick skinned.
@WineWithJimmy4 жыл бұрын
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)
@yanajanssens79734 жыл бұрын
@@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.