Видео

Thanks for your comment. From helping students through this for the past 10+ years we don't really see "trick" questions as such. The "short answer" is challenging for sure as it's so much different to create a legible answer yourself rather than marking "b" when you see a correct answer in front of you. Some think the occasional detailed questions on Tokaji are trick questions but if you consider the historic notoriety of those wines they are relevant to the world of wine, especially given some unique production methods used. There is an element of luck as there are many versions of the exams and each exam will tend to ask for details on an old world and a new world region. So you may need to write in depth on Rioja from vineyard to winery to legal labeling but not anything on Burgundy and then vice versa on the next exam. If you get the topics you are strong on then you can cruise through it, if they hit you in your weaker spots then not so much. Cheers!

Thanks Bruno! We made it for our own students but love when it helps others, not sure why it hasn't seen more views either 🙂

@@winebeerspirits I made the comment on the wrong video! I was meaning the WEI LVL3 Wine Tasting & Palate Calibration. That is gold!

Hello, it's the Approved Program Provider number given by WSET to each provider of their courses.

Glad it was helpful! You may be able to find a couple of wines to study with there in Bordeaux. :-)

@@winebeerspirits Haha yes, there's a fair chance of that!

We are glad it was helpful! That tip about sparkling and fortified is so important and often missed. Best of luck in your studies!

Hi Cynthia, The style made popular with Rombauer is heavy malo and ample oak. I believe its 1/3 new for 9 months. This gives the high diacetyl or buttery flavor and texture and lots of nuttiness from the oak. While much of the fruit is from cooler Carneros, the acid is rather muted. This popcorn butter character has been sought after (mostly by Americans) and can be seen in the extreme with wines like Butternut and to a lesser extent with the Gen 5 Chards. Usually malo naturally happens when in barrel so finding malo and no oak is a bit trickier but certainly not impossible. Oregon tends to go soft to none on oak if you're looking from domestic ones. Hope that helps.

@@winebeerspirits Thank you for your detail response (I have a firm grasp on how malo work and methods of production with Rombauer). I will check out Butternut and Gen 5. Thanks again.

Best of luck and glad this was helpful.

Glad you enjoyed it! Now that we have online testing you can take the class anywhere! Best of luck!

Glad you found it useful, cheers.

Thank you very much!

Everyone has to believe in something I guess!

Glad it was helpful! Let us know if you have any questions.

Thank you.

Hi Niki, there may indeed be some variation but stylistically it should be similar enough to taste alongside the presentation.

We just uploaded a 4th video in the WSET what to expect series!

So glad you found it useful! Best of luck with your Lvl3!

@@winebeerspirits I Passed! I send this video to anyone I know considering the WSET 3 course online.

@@LotusVineWineTheLotusTheVines I took it online due to Covid 19. My test is the 27th and I’m still nervous. I was told that the clean and other observations won’t count.

Focus grasshopper, focus!