Thank you Jimmy for wonderful insight to sparkling wine manufacturing. By watching your videos, I came across and got familiar with so many new terms like yeast autolysis, vin de reserve, etc. Thank you 👍👍
Hello Jimmy, your videos are amazing. Clear explanations and concepts, very helpful. Thank you so much for sharing all this knowledge so generously! If I am not mistaken, gyropalettes were invented by two french winemakers, Cazals and Ducion in 1968 and then used for the first time by Codorniu in 1970. I also believed they were invented in Catalunya (my home) but apparently they weren't :)
Jimmy, thx very very much for all the videos and materials, I feel like better prepared for my L3! Ps. Whilst in London end Oct I m surely to pop into your winebar, curious to try out the English wines I saw in the menu. Can't wait actually.
Thx jimmy for helping me whit this videos(to understand the correct terms in English and many aspects),currently I’m an Italian somm but definitely I want the wset l3 dip..will be nice on your pronunciation to see also some ITALIAN words..like metodo classico.. kind regards Jimmy 🍷
Hello Jimmy!! I like all your work!! I just wondering about the other monk Jean Oda (I guess), I searched on many books and online, but, I cant found any information about him, can you help me, please? Maybe I misspelling the name. Thanks in advance!! Greetings from México!! 🍾🥂
are you sure most base wines don't go thru mlf? my understanding is most do, for no other reason than microbial stability. some houses, like lanson black label have made non-mlf their blend style. i'd expect many flagship wines, especially bdb to be non-mlf but these are a very small part of production.
True - Champagne winemakers are generally in favour of MLF/MLC, with the exception of a few producers who prefer to avoid it altogether such as Lanson as you mention
Thanks Jimmy! This video is great you make the process so easy to understand and follow along. You're so helpful for WSET 3 studies. Cheers!!!
Glad it was helpful!
Really thank you. Incredible content as usual
Much appreciated! Cheers!
Thank you Jimmy for wonderful insight to sparkling wine manufacturing. By watching your videos, I came across and got familiar with so many new terms like yeast autolysis, vin de reserve, etc. Thank you 👍👍
Glad it was helpful!
Great video thank you - curious as to what the outcome was with the Moët & Chandon in your parents garage ?
You are THE BEST! No-one shares knowledge like you do..just perfect!
Thank you! :-)
Hello Jimmy, your videos are amazing. Clear explanations and concepts, very helpful. Thank you so much for sharing all this knowledge so generously! If I am not mistaken, gyropalettes were invented by two french winemakers, Cazals and Ducion in 1968 and then used for the first time by Codorniu in 1970. I also believed they were invented in Catalunya (my home) but apparently they weren't :)
Great to hear that you enjoy the videos! Thanks for your comments!
So very thorough and clear explanation. TY Jimmy!
Glad you enjoyed it!
Thank you Jimmy, you rock!
Thanks Sean :-)
Love this Channel! More Power and Subscribers!
Glad you enjoy it! Spread the word :-)
Jimmy, thx very very much for all the videos and materials, I feel like better prepared for my L3! Ps. Whilst in London end Oct I m surely to pop into your winebar, curious to try out
the English wines I saw in the menu. Can't wait actually.
Wonderful - please let me know your plans and I'd will try my best to swing by - drop me an email jimmy@winewithjimmy.com
Love your channel, shame You don't have that many subscribers. Actually, I'm having my WSET Level 3 exam coming up the week after next. Cheers
Go for it! I only actually started properly with this channel in April - so its onwards on upwards!
Thx jimmy for helping me whit this videos(to understand the correct terms in English and many aspects),currently I’m an Italian somm but definitely I want the wset l3 dip..will be nice on your pronunciation to see also some ITALIAN words..like metodo classico..
kind regards Jimmy 🍷
Happy to help!
Hello Jimmy!! I like all your work!!
I just wondering about the other monk Jean Oda (I guess), I searched on many books and online, but, I cant found any information about him, can you help me, please? Maybe I misspelling the name.
Thanks in advance!!
Greetings from México!! 🍾🥂
Hello! Its Brother Jean Oudart - a Benedictine monk, you should be able to find out plenty of information online about him :-)
@@WineWithJimmy Thanks a lot¡
Love your content. It's helping tremendously on my studies. P.S. Sent you a PM on FB few days ago :)
Got it! I will aim to reply soon (currently moving house!)
are you sure most base wines don't go thru mlf? my understanding is most do, for no other reason than microbial stability. some houses, like lanson black label have made non-mlf their blend style. i'd expect many flagship wines, especially bdb to be non-mlf but these are a very small part of production.
True - Champagne winemakers are generally in favour of MLF/MLC, with the exception of a few producers who prefer to avoid it altogether such as Lanson as you mention
Thank you for your videos. But your screen covered some words on the slides. So, you should fix it in the next video ^^
Thanks for the tip - perhaps we can start a game of 'guess the hidden word'? ;-)
So! Did you drink the Moët?
I could dabble ;-)