I got great feedback about my Top 10 idea, as expressed in my post about Jura. Today, I want to share my Top 10 Austria facts. What would you add to this list?
Following that list, I’m also sharing a little tasting I did of a basic Wachau Gruner Veltliner and a Brugenland Zweigelt. Please enjoy and don’t hesitate to pipe in
Let’s take tasting to theory. Below I have two wines: Gerard Bertrand Cote des Roses Rose 2019 and Chateau d’Aqueria Tavel Rosé 2018. Write yourself a few dry tasting notes and then answer the question—What are the environmental and winemaking factors that contribute to the differences in these two wines?
When you’re ready, read my tasting notes and thoughts on the theory.
I came across a bit of a study tip I’d like to share. If you’re studying for your WSET Diploma 3 exam and are anything like me, you’ve got sheets and sheets of notes, flashcards, maps, tasting notes (not to mention bottles and bottles of wine). But I was recently given this advice—on the cover of your notebook/folder/binder/whatever for each specific region or country, write down the Top 10 facts you think are the most important to remember for that region or country. Don’t worry about writing excessive detail (that’s what the inside of the notebooks is for), these are just bullet points of key ideas/themes/vocabulary words/etc. Then, each morning or evening, or whenever you like to pretend your studying is just a bit of light reading, review those Top 10 facts. Remind yourself why you chose them. Obviously, with some regions or countries it will be easier than others. (I’m still trying to whittle down my Top 10 Spain facts…)
How this helps: in a pinch, during the exam, if you come across a region or country you’re feeling uncomfortable with, recall those top 10 facts. Odds are, there will be something in them that will get the juices flowing and help you recall the specific details needed to answer the actual question.
I thought I’d give it a go and have been implementing this into my note-taking. Today I’m sharing my Top Jura 10.
Following, I have an analysis of a Vin Jaune, compte cheese, and a fun YouTube share to help you get just as excited about the Jura as I am. Cheers.
Happy New Year and happy weekend to you. What a week it’s been, eh? I don’t know about you but ever since the events on Wednesday, I’ve found it hard to focus on pretty much anything else. So, in case you missed some of the latest happenings in the world of wine and food, I’ve got my weekly round up ready for you—including a piece by yours truly.
And for those of you studying along on my WSET Diploma journey, make sure to take a look at these latest posts: WSET Diploma Tasting—Common Grape Variety , WSET Diploma Tasting—Common Region of Origin, WSET Diploma Tasting—Burgundy’s Chardonnay Spectrum, WSET Theory—Burgundy Chardonnay.
Stay safe, stay healthy, and drink good wine.
On Wednesday I proposed that the tasting portion of the WSET D3 exam is still a theory exam. I threw a couple of made-up theory questions based on your dry tasting notes (my experiential tasting notes) to put that into practice. (Read WSET Diploma Tasting—Burgundy’s Chardonnay Spectrum for the original inquiry and my full tasting notes.)
I got some great feedback on how to tackle those questions. Based on my notes and yours, I’ve put together some bullet points on what to cover in the theory portion. If you have additional thoughts or notes you want to add to this post—you know how to reach me. Cheers
PS: For more Burgundy info, read Wine Regions of Burgundy and a Wine Review and The Australian Alternative to French Favorites based on my studies for the Level 3 exam.