Thanks for your insightful videos! Just a note, there doesn't seem to be any Vinos de Pago anywhere near Jerez, there don't seem to be any in Andalucía in general.
Great video. But for the last essay question, how should you determine whether "production" refers to the passito method or the actual production of the wine? My answer was about how the high sugar levels in the dried grapes would create high alc and full body during the winemaking process.
Good question - your answer has included 'high sugar levels' - so it is best to explain where those high sugar levels come from (which you did, but try to use more specific terminology such as passito). And the rest of your answer is correct. In review - the question could be a little clearer to guide students better. I will make an amendment to the description. Cheers!
Hi Jimmy, I really love your videos. Thanks for sharing and I do learn a lot from you. I am just wondering if I can e-mail you if I have some wine question. Can I?
Hello - I have an online portal and when you sign up you gain access to my team of tutors and grapegrowers/winemakers who answer content questions. Visit www.winewithjimmy.com
Good job as ever. Just got a distinction in level 2 undoubtedly with your help. Need to get ready for level 3 now. How much time do you recommended before booking/taking the course? Thanks again!
It's best to prepare as much as possible if you want to get a great result - especially with what the world is throwing at us at the moment. But I think a 2-3 months of preparation with access to the e-learning portal and working through all my exercises and videos will help you gain a real solid foundation
@@WineWithJimmy cool, that's about what I had in mind. And I was certainly going to sign up to your e learning for sure, looks a great resource. Cheers!
Hello Jimmy! Many thanks for your very helpful videos. At 28:11, I was wondering if Brunello di Montalcino would have a warm, maritime climate instead, as stated in the text, page 127.
Very useful. Much more comprehensive than the questions I was confronted with on the UC Davis test. Theirs was difficult to guess what the best way to answer was, this is clear. Thank you.
Hi AA Zheng - I haven't experienced this, but it is possible for any producer of any wine to trap some CO2 in their wine - actually in the past, wines were often produced much more poorly with misunderstood grapegrowing and winemaking techniques, so often producers would bottle with a little gas to take the rustic and astringent edge off the wine, or even bottle with small amounts of sugar to do the same
Mari O del Corro The written questions contained within the portal are pdf files. The Level 3 exam is hand written, so the files have been created so you can print and write your own answers in the space provided. Of course you are also welcome to write or type your answers in a separate notebook or word document depending on your study preference however. Answer keys are available on the portal for these questions as well.
@@WineWithJimmy sir may i know the answer of the following question ..it appeared yesterday in level 2: what of the following can cause the vines and grapes 1. Hail 2. High level of rainfall 3. drought 4. FROST A, 1 and 2 B, 1 and 4 C, 3 and 4 D, 1,2,3 and 4
thank you so much! helping me through my last bit of revision
Best of luck!
Thanks for your insightful videos!
Just a note, there doesn't seem to be any Vinos de Pago anywhere near Jerez, there don't seem to be any in Andalucía in general.
I’m studying for my exam that’s on Sunday and your videos are very helpful! Thanks for making them
Good luck!!
Question 9: Cafayate is nowhere near Mendoza. It's up in Northern Argentina, the province of Salta.
Very confusing comment as I exactly say 'Cafayate in the Salta province'
@@WineWithJimmy Apologies. It's been a looooooong day!
Great video. But for the last essay question, how should you determine whether "production" refers to the passito method or the actual production of the wine? My answer was about how the high sugar levels in the dried grapes would create high alc and full body during the winemaking process.
Good question - your answer has included 'high sugar levels' - so it is best to explain where those high sugar levels come from (which you did, but try to use more specific terminology such as passito). And the rest of your answer is correct. In review - the question could be a little clearer to guide students better. I will make an amendment to the description. Cheers!
Very helpful, I'm writing my exam next month in South Africa thank you so much.
Great - good luck!
Hi Jimmy, I really love your videos. Thanks for sharing and I do learn a lot from you. I am just wondering if I can e-mail you if I have some wine question. Can I?
Hello - I have an online portal and when you sign up you gain access to my team of tutors and grapegrowers/winemakers who answer content questions. Visit www.winewithjimmy.com
Thank you for your lessons! So useful and very clearly explained! just purchased your E-Learning materials and cannot wait to start it :)
Glad you like them! Happy studying :-)
Good job as ever. Just got a distinction in level 2 undoubtedly with your help. Need to get ready for level 3 now. How much time do you recommended before booking/taking the course? Thanks again!
It's best to prepare as much as possible if you want to get a great result - especially with what the world is throwing at us at the moment. But I think a 2-3 months of preparation with access to the e-learning portal and working through all my exercises and videos will help you gain a real solid foundation
@@WineWithJimmy cool, that's about what I had in mind. And I was certainly going to sign up to your e learning for sure, looks a great resource. Cheers!
Hello Jimmy! Many thanks for your very helpful videos. At 28:11, I was wondering if Brunello di Montalcino would have a warm, maritime climate instead, as stated in the text, page 127.
Super quiz Jimmy!!
:-)
Very useful. Much more comprehensive than the questions I was confronted with on the UC Davis test. Theirs was difficult to guess what the best way to answer was, this is clear. Thank you.
You're very welcome!
Excellent!!! Thank you for providing the best tips for structuring good answers on the WSET 3 exam.
Most welcome!
Hi Jimmy, I have a quick question. Is it normal for assyrtiko to have gas after been poured into the wine glass?
Hi AA Zheng - I haven't experienced this, but it is possible for any producer of any wine to trap some CO2 in their wine - actually in the past, wines were often produced much more poorly with misunderstood grapegrowing and winemaking techniques, so often producers would bottle with a little gas to take the rustic and astringent edge off the wine, or even bottle with small amounts of sugar to do the same
The written questions in E:Learning do not allow to answer and neither edit the document to answer the question. Can you please, look into it?
Mari O del Corro The written questions contained within the portal are pdf files. The Level 3 exam is hand written, so the files have been created so you can print and write your own answers in the space provided. Of course you are also welcome to write or type your answers in a separate notebook or word document depending on your study preference however. Answer keys are available on the portal for these questions as well.
any promo code?
So very much helpful and resourceful. Tks for sharing this, Jimmy.
Very welcome
one of the best on the youtube.. Helps alot ..
Great!
@@WineWithJimmy sir may i know the answer of the following question ..it appeared yesterday in level 2:
what of the following can cause the vines and grapes
1. Hail
2. High level of rainfall
3. drought
4. FROST
A, 1 and 2
B, 1 and 4
C, 3 and 4
D, 1,2,3 and 4
@@harrydeol3596' can cause the grapes to ...?'
@@blurds destroy
Questions begin at 2:00
Very helpful and informative.
Glad it was helpful!
you are great man.thankyou very much..
You are welcome
Thank you very much!
No worries!
Very nice video
Thanks