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!

@WineWithJimmy

2 ай бұрын

Thanks for your kind comments! You're welcome!

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"

Val Poli Cella actually means: Valley Of Many Rivers.

Excelente 👌 👏👏💯💯🍷🍷🌟🌟🙏🙏

Thank you Jimmy, these have been so good. I wish you where my teacher.

@WineWithJimmy

2 жыл бұрын

Glad you like them!

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?

Hello Jimmy, Such a great contend you made it so easy to understand.

@WineWithJimmy

2 жыл бұрын

Glad you think so!

thank you Jimmy, this vedio helps a lot.

@WineWithJimmy

Жыл бұрын

Cheers!

Great vidoe

@WineWithJimmy

3 жыл бұрын

Thanks!

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

10 ай 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

20:00 can the answer for region be valpolocella instead of veneto?

@WineWithJimmy

Жыл бұрын

Valpolicella isn't technically a region, but they may give you half marks...

Hi Jimmy, one q! What's the difference between Valpolicella Classico and Valpolicella Superiore?

@WineWithJimmy

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)

@helenadiazjane9292

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?

@WineWithJimmy

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

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.

@WineWithJimmy

3 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

What happened to Ripasso? Did you forget it?

@WineWithJimmy

2 жыл бұрын

I didn't - but the L3 syllabus does not call for it (shock!)

@zonecita111

2 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!

Corvina is thick skinned.

@WineWithJimmy

3 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)

@yanajanssens7973

3 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.