Category: Wine 101


Sep
2020

DipWSET Theory: Tasting Germany—Not Riesling

categories: Wine, Wine 101, Wine World (D3)

Would that I could have a bottle of every single wine variety. I bet I could learn a whole heap that way (not to mention have a whole heap of fun). But, alas, the money tree seems to be in its dormancy. So the title of this post is a bit mis-leading, as I won’t be physically tasting through these wines, but more putting together what I can gather from my readings about the style and structure typical to these varieties, as it pertains to German winemaking.

Germany Wine Region Overview; Fernando Beteta
Germany Wine Region Overview; Fernando Beteta

Afterwards, I want to take a walk through a few of the other notable wine producing regions of Germany and talk about what non-Riesling grapes thrive best there and why. Sound fun? Totally. Let’s go…

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Sep
2020

DipWSET Theory: Tasting Alsatian Riesling

categories: Wine, Wine 101, Wine World (D3)

I think one of the reasons I like starting my Wine World studies with Germany is because it’s my backwards way of gearing up for one of my favorite French wine regions, Alsace. The two regions have much in common—one of them being Riesling. That’s why I thought, if I’m going to deep-dive into the stylistic difference’s of Germany’s most recognized wine grape, I’m absolutely going to compare how the expression(s) differ from it’s neighboring French region, where the variety wear’s the “noble grape” crown.

Alsace, France; Fernando Beteta

To explore those differences between the wines, we must (of course) explore what makes Alsace a unique wine region.

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Sep
2020

DipWSET Theory: Tasting German Riesling

categories: Wine 101, Wine World (D3)

I don’t know why, but I found that, during my WSET Level 3 studies, starting with Germany was really helpful. Maybe because the regions are completely foreign to me; the wines not regularly available in my area. Perhaps, embarking on a whole new adventure was the way to jump in. And, now, studying for my Diploma, I find the country calling to me again.

When I first started posting about my studies, I began with an exploration of major German regions via the country’s most popular grape. The kind of “dry” tasting notes, if you will, gave me a good idea of what kind of climate and terroir each individual region has. (See German Riesling: Location Matters) But Diploma studies are so much more detailed.

Indeed, this exploration, though it follows the same path, is going to dive a bit deeper and, for fun and educational purposes, I want to actually experience a few of the wines myself to see if I can actually taste what I’m reading about. Hence, “Taste and Learn.”

Germany Wine Region Overview; Fernando Beteta
Germany Wine Region Overview; Fernando Beteta

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Aug
2020

DipWSET Theory: Winemaking Scenarios

categories: Viticulture and Winemaking (D1), Wine, Wine 101

This will be the last post in my WSET Exam-Type Questions series. At least as far as my D1 is concerned. By the time you read this, I’ll have already sat the D1 exam—hope I did ok. Stay tuned, though. D2, 3, 4, and 5 are still ahead of me.

For this last piece, I created two separate winemaking scenarios. To be fair, I pulled certain situations—climactic and soil conditions, wine style type, and even North or South Hemisphere—out of a hat in order to formulate these scenarios. (You know, so I wouldn’t cheat and just ask a question about Sonoma’s Los Carneros AVA and look out my window for the answer.) My goal with these scenarios is to walk through as many steps of the viticultural and winemaking process to prove (to myself) I can talk about all the applicable factors.

Here we go.

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Aug
2020

DipWSET Theory: Tartrate Stability

categories: General Knowledge (L3), Viticulture and Winemaking (D1), Wine, Wine 101

First let’s define tartrates. You may have heard them called “wine diamonds.” You can find them on your cork, in the neck of the bottle, and in extreme cases floating in the wine itself (or sunk to the bottom). It’s not bad. It’s just not pretty. Some consumers think it’s a “fault.” It’s not. But to prevent any misconceptions or unhappy conversations, many winemakers will stabilize against them.

What these crystals actually are are deposits of potassium and calcium tartrates. It often happens when a wine (that hasn’t been stabilized against tartrates) sees a dip in temperature—tartrates are less soluble at cold temperatures.

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