Fortunately nobody outside of Württemberg cares about the wines of Württemberg , so we can enjoy very good and affordable Pinots and Rieslings from this area.
I am living in Heidelberg and you help me understand my nearby regions a lot better. My personal sentiment after watching this episode is, that the Pfalz region is largely undervalued in WSET. Great wonderful Rieslings from that area, from Bürklin-Wolf, von Buhl, Mehling for example. Great Sauvignon Blanc from von Winning. But that is the sentiment of someone frequently hiking in this area. Thank you for all of your videos, I love them, and as though I am not in the wine business, I would like to try starting out with WSET level 2, I feel that relish does have knowledge and also some level of skill as a prerequisite.
Am I wrong or the answer to the question "What conditions in the vinyeard are likely to account for this variety producing simple wines?" is wrongly answered? The answer reflect the characteristics of the grape, not the conditions of the vinyeard. English is not my mother tongue, so I assume I might be misunderstanding the whole sentence.
If I pass the exam in early June it will also be thanks to you.Your videos are an extension of the book, that little additional touch I needed. Thank you, especially for the SWA which are gonna be the real challenge.
Hi Jimmy. Brilliant video, as always. Have loved the series on Germany. As you do such a wonderful job attempting the pronounciations in different countries, a tip on GG in german. The latter term in Großes Gewächs is pronounced as Geh-weggs, (think rhyme with “eggs”). Thanks again - will be signing up for your platform soon! Alles gute
These videos are the greatest and so very helpful in understanding the WSET standards and regions. I found the book to be a bit all over the place and sometimes confusing with information but little memorable direction. With the visual aids, the google earth videos and slides you have made it MUCH more comprehensible. Thank you Jimmy!
Hello Jimmy, Dornfelder is not a Teinturier grape variety, it has white flesh (Teinturier has red flesh). It has a lot of colour but is not a Teinturier grape variety. Mayby it is written wrong in the WSET Level 3 book…
Hello Jimmy, did I hear you saying in a video I can't find anymore that you can't make a white wine out of the Dornfelder because, unlike the other red grapes, it has a red pulp? If yes, what video was it, if you can recall? are there any other black varieties with the same characteristics? Thank you
Hey Al - well this was a slight mistake I made a while ago. Dornfelder is NOT a teinturier grape variety (coloured flesh) so you could make white out of it. Proper teinturier varieties include Alicante Bouschet amongst others
Great video as always! One (not WSET3-relevant) remark from someone who tastes lots of Baden and Pfalz: It's somehow anchored in the international perception that Baden is "Burgundy land". This is true in regard to what is planted, but not necessarily regarding quality. Yes, some of the top producers are located in Baden, but the names are few and in the last 10 years there has been a huge increase in the Pfalz area. Not only has the very top of Baden - Huber, Dr. Heger - been challenged by equally priced Pfalz burgundies for almost two decades (Knipser and others), but the medium segment of high quality burgundy varieties is in my opinion clearly bigger in Pfalz than in Baden. (Range 15-25e) On top, the soils, climate conditions and winemaking style in Pfalz are in average more similar to Burgundy than in Baden. Many wines of Baden are still way too toasty, oaky, and today also to alcoholic, whereas Pfalz tends to be lighter, lesser toasty and profits from chalk soils extremely similar to those of Burgundy. Same goes for Chardonnay.
You are exactly right, and it's often quite difficult to stay within the WSET guidelines when producing these videos. I have found a volley of lovely PN from Pfalz, with Oliver Zeter being a firm favourite of mine. I also have more PN from the Ahr (Meyer-N and Stodden) in my cellar - I find great complexity in those wines. And of course I have some stunning PN from Assmanhausen from A Kesseler. I often find the PN of the Kaiserstuhl to be rather tertiary, even in youth, quite savoury styles and quite possibly due to the potassium-and-iron-rich volcanic soils that form the bedrock (upon which sits loess). I actually find Kaiserstuhl PNs very good to teach with to show students the array of tertiary characters that PN can show without paying a hefty pricepoint of an aged PN from Burgundy!
Wine With Jimmy Picking early and a shading canopy make a big difference in Baden. Dr. Heger has the hottest yard of Germany, Winklerberg, with up to 41 degree peak temperature. Still they Pinots from there are exceptionally fresh. If you like the volcanic impression, try Weingut Kopp in Sinzheim, the Feigenwäldchen. It‘s the most volcanic style I know.
Commenting that you dont need to know the Ahr (esp in relation to Pinot noir) is quite insulting IMO. I may have misunderstood, but I found that quite dismissive and not reflective of what the region offers. It should at least be remembered as a red wine region a majority of its vineyards are planted with Spätburgunder and a sizable chunk of Frühburgunder. Its not like the Nahe is that much bigger...
Thank you and apologies if that comment was upsetting. In terms of the WSET Level 3 course, Ahr is not covered in the text, so that's why we say it's not needed. Of course the Pinot Noir from Ahr is excellent!
Fortunately nobody outside of Württemberg cares about the wines of Württemberg , so we can enjoy very good and affordable Pinots and Rieslings from this area.
I am living in Heidelberg and you help me understand my nearby regions a lot better. My personal sentiment after watching this episode is, that the Pfalz region is largely undervalued in WSET. Great wonderful Rieslings from that area, from Bürklin-Wolf, von Buhl, Mehling for example. Great Sauvignon Blanc from von Winning. But that is the sentiment of someone frequently hiking in this area. Thank you for all of your videos, I love them, and as though I am not in the wine business, I would like to try starting out with WSET level 2, I feel that relish does have knowledge and also some level of skill as a prerequisite.
Hi Andreas - yes Pfalz does seem to fall under the radar - some awesome Pinots out there such as Oliver Zeter.
Many thanks Jimmy
Am I wrong or the answer to the question "What conditions in the vinyeard are likely to account for this variety producing simple wines?" is wrongly answered? The answer reflect the characteristics of the grape, not the conditions of the vinyeard. English is not my mother tongue, so I assume I might be misunderstanding the whole sentence.
If I pass the exam in early June it will also be thanks to you.Your videos are an extension of the book, that little additional touch I needed. Thank you, especially for the SWA which are gonna be the real challenge.
All the best! Thanks for the kind words :-)
Hi Jimmy. Brilliant video, as always. Have loved the series on Germany. As you do such a wonderful job attempting the pronounciations in different countries, a tip on GG in german. The latter term in Großes Gewächs is pronounced as Geh-weggs, (think rhyme with “eggs”).
Thanks again - will be signing up for your platform soon!
Alles gute
Glad you enjoyed the video, noted on the pronunciation. Cheers!
Nahe 8:08
Rheinhessen 10:10
Pfalz 13:08
Google Earth Video 17:09
Jimmy honestly, you are a remarkable teacher and sooooo helpful!
Thank you, thank you, thank you!!!
You're very welcome!
These videos are the greatest and so very helpful in understanding the WSET standards and regions. I found the book to be a bit all over the place and sometimes confusing with information but little memorable direction. With the visual aids, the google earth videos and slides you have made it MUCH more comprehensible. Thank you Jimmy!
My pleasure - thanks for finding the time to write such lovely words :-)
Hello Jimmy, Dornfelder is not a Teinturier grape variety, it has white flesh (Teinturier has red flesh). It has a lot of colour but is not a Teinturier grape variety. Mayby it is written wrong in the WSET Level 3 book…
Hi Frank - yes its an error and its noted in the description of the video - thanks for messaging!
Hello Jimmy, did I hear you saying in a video I can't find anymore that you can't make a white wine out of the Dornfelder because, unlike the other red grapes, it has a red pulp? If yes, what video was it, if you can recall? are there any other black varieties with the same characteristics?
Thank you
Hey Al - well this was a slight mistake I made a while ago. Dornfelder is NOT a teinturier grape variety (coloured flesh) so you could make white out of it. Proper teinturier varieties include Alicante Bouschet amongst others
Crazy they named a grape after Don Felder from the eagles
Great video as always! One (not WSET3-relevant) remark from someone who tastes lots of Baden and Pfalz: It's somehow anchored in the international perception that Baden is "Burgundy land". This is true in regard to what is planted, but not necessarily regarding quality. Yes, some of the top producers are located in Baden, but the names are few and in the last 10 years there has been a huge increase in the Pfalz area. Not only has the very top of Baden - Huber, Dr. Heger - been challenged by equally priced Pfalz burgundies for almost two decades (Knipser and others), but the medium segment of high quality burgundy varieties is in my opinion clearly bigger in Pfalz than in Baden. (Range 15-25e) On top, the soils, climate conditions and winemaking style in Pfalz are in average more similar to Burgundy than in Baden. Many wines of Baden are still way too toasty, oaky, and today also to alcoholic, whereas Pfalz tends to be lighter, lesser toasty and profits from chalk soils extremely similar to those of Burgundy. Same goes for Chardonnay.
You are exactly right, and it's often quite difficult to stay within the WSET guidelines when producing these videos. I have found a volley of lovely PN from Pfalz, with Oliver Zeter being a firm favourite of mine. I also have more PN from the Ahr (Meyer-N and Stodden) in my cellar - I find great complexity in those wines. And of course I have some stunning PN from Assmanhausen from A Kesseler. I often find the PN of the Kaiserstuhl to be rather tertiary, even in youth, quite savoury styles and quite possibly due to the potassium-and-iron-rich volcanic soils that form the bedrock (upon which sits loess). I actually find Kaiserstuhl PNs very good to teach with to show students the array of tertiary characters that PN can show without paying a hefty pricepoint of an aged PN from Burgundy!
Wine With Jimmy Picking early and a shading canopy make a big difference in Baden. Dr. Heger has the hottest yard of Germany, Winklerberg, with up to 41 degree peak temperature. Still they Pinots from there are exceptionally fresh. If you like the volcanic impression, try Weingut Kopp in Sinzheim, the Feigenwäldchen. It‘s the most volcanic style I know.
Thank you Jimmy great hel wset 3 studying
You are very welcome
👍👍
Boom!
Beautiful place
It really is!
Commenting that you dont need to know the Ahr (esp in relation to Pinot noir) is quite insulting IMO.
I may have misunderstood, but I found that quite dismissive and not reflective of what the region offers. It should at least be remembered as a red wine region a majority of its vineyards are planted with Spätburgunder and a sizable chunk of Frühburgunder.
Its not like the Nahe is that much bigger...
Thank you and apologies if that comment was upsetting. In terms of the WSET Level 3 course, Ahr is not covered in the text, so that's why we say it's not needed. Of course the Pinot Noir from Ahr is excellent!
@@WineWithJimmy Thank you for the clarification😊. I may be a bit defensive of the Ahr as I basically grew up on their wine.