I recently took a WSET tutoring session in which I was given quite a few test questions in order to prepare me for the written portion of the exam. Rumor has it, this is where most students have difficulty for a number of reasons, including not using their own deductive reasoning. Just like those nasty word problems you’d get in math class as a kid, sometimes it’s about taking what you do know to help you figure out what you (think) you don’t know.
The above image is from a Simpson’s episode entitled “Visualize the Problem.” I thought this appropriate because I’m about to share a little “proud of me” moment when I did just that. The question was about the Mosel region of Germany:
Due to the challenging climate in the Mosel, all the very best vineyards share similar characteristics. Explain what the climatic challenges in the Mosel are and identify and explain how three of those characteristics help to overcome these challenges.
Alright, so as you all know I am studying for the WSET Level 3. Exciting? Yes. Am I confident? Well, not yet. You ever notice when you studying for something—anything, really—you’re all about whatever chapter, section, topic you’re currently reading. But it seems like by the time you get to the end of the book, all the stuff from the beginning of the book somehow moved to the back of your brain so, if you were to be tested on Chapter 1 (which, is usually foundational stuff you went into the course already knowing), you’d probably fail that test. I use the word ‘you’ but really I mean ‘me’ here.
Por ejemplo, the last chapters of the WSET 3 book covers sparkling wine (production and regions), Sherry, Port, and fortified Muscat. So, now that’s in the front of my brain.
Fun Fact: Sherry must be aged in 600 liter oak barrels, called (get this) butts. (*Snort*)
I like big butts and I cannot lie…
The fact of the matter is, with this test, you’re really meant to be able to combine that FOB material with the EOB information. Take a look at this sample WSET 3 question:
Identify the climate of Champagne. Explain how the climate in Champagne impacts on the fruit grown and why this makes the wine produced suitable for the production of traditional method sparkling wines.
Pop Quiz! Let’s take a second to answer this question while we’re here…
Champagne has a cool, continental climate. Cool meaning the average annual temperature—during the growing season—is about 16.5°C or below; continental meaning there are large annual temperature variations (extremely warm or hot summers, extremely cool, often frosty, winters), or, in other words, high continentality. Also, as the name pretty much implies, these areas are found away from large, moderating bodies of water. (Fun Fact: This climate condition is far more common in the Northern Hemisphere than the Southern, when talking about vineyard locations.) Continental regions are also usually characterized by short summers with a very quick drop in temperature in the autumn. Put that together with an overall cool climate, and regions like Champagne are most at risk for spring frost, cold growing season temperatures (which can affect flowering, fruitset, and ripening).
Courtesty Fernando Beteta
Cool, continental sounds dreadful, no? In fact there are grapes that can thrive in these conditions, namely those that bud late and ripen early, as they will more than likely “miss” the spring frost (and because grapes for sparkling wine production are harvested earlier than winegrapes for still wine—to maintain a higher level of acidity—the grapes will also “miss” the winter frost). Grapes that fit that profile include Pinot Noir—one of the three main grape varieties used in Champagne production. The other “cool” thing about the cooler conditions for these late budders is that it will, in fact, slow the ripening process a bit so sugars in the grapes (you know, the stuff that turns into alcohol) will stay pretty low, while (again) the acid will stay high. This is important for the production of Champagne, as the second fermentation process will add about 1.2% more alcohol to the base wine, so harvesting grapes low in sugar will help produce a lower alcohol base wine (somewhere in the neighborhood of 10% ABV).
Did I answer that question clearly enough? So, you see how you have to know things about climate conditions of Champagne in order to start talking about the production of it? They could go on to ask what grapegrowers do or what vineyard considerations they take to better assist the full ripening of their grapes in this environment. But…I think I’ll save that for another post. My point here is…the basics, the FOB material. So, here goes:
CLIMATE: The annual pattern of temperature, sun, and rain during the growing season (April through October int he Norther Hemisphere; October through April in the Southern Hemisphere) averaged over several years.
Cool: Average temperature of 16.5°C or below
Moderate: Average temperature between 16.5°C and 18.5°C
Warm: Average temperature between 18.5°C and 21°C
Hot: Average temperature 21°C and above
CLIMATE CLASSIFICATIONS:
Continental: The greatest difference between the hottest and coldest months (high continentality); characterized by short summers with large and fast temperature drop in autumn; dry summers; away from moderating influence of large bodies of water; relatively short growing season; frost hazards at the beginning and end. (Examples: Alsace, Burgundy, Chablis, Champagne, Northern Rhone, Upper Loire, Rioja, Piedmont, Columbia Valley, Finger Lakes, Mendoza)
Maritime: Cool to moderate temperatures and low annual difference between the hottest and coldest months (low continentality); rainfall is evenly spread throughout the year; temperatures typically warm enough to extend ripening into autumn; there are distinct seasons, but less drastic variations between them than Continental; close to large bodies of water; major risks are spring and summer rainfalls. (Examples: Bordeaux [and much of Western France], Northwest Spain, Willamette Valley, New Zealand, Victoria, New South Wales and Tasmania)
Mediterranean: Low continentality, BUT summers are warm and dry (compared to Maritime); less seasonal temperature variation and distinction between seasons; long, hot growing season with little precipitation; can get good diurnal swings [ie: daytime-nightime temperature shifts]; because of the warmer conditions, wines are fuller bodied, riper in tannin, higher in alcohol, and lower in acid; major risks include low rainfall (which can be good for grapevine health, but can also lead to drought conditions) and, therefore, irrigation is much more utilized in these regions. (Examples: Mediterranean Region [duh], California, Chile, South Africa, South Eastern Australia
So how’d you like that bit of wine knowledge? It’s interesting that just knowing the climatic conditions of a region gives you a basic clue as to what the wine styles will be. Try that out at the grocery store.
Stay tuned for more. Let’s see what WSET question I pull out of the hat tomorrow for you cool kids. If you happen to have a Pop Quiz you want to give me, leave it in the comments…. Thanks for helping me study!
Oh…did you scroll down here for a wine review? Sure, why not…
About the Wine: 2017 Moon Mountain Cabernet Sauvignon by Ana-Diogo Draper (winemaker at Artesa Estate Vineyards & Winery)
Aroma: Youthful with a pronounced intensity of aromas: black current, blackberry, blueberry, nutmeg, vanilla, eucalyptus
Palate: Dry, high acid, high tannin, high alcohol, full body with a medium (+) intensity of flavors: fennel, eucalyptus, black current, blackberry, blueberry, nutmeg, vanilla, and a background hint of smokey meat.
Medium (+) finish.
Conclusion: Based on the WSET criteria (and, as a side note, my personal opinion totally agrees with this conclusion), Ana’s Moon Mountain Cab is Very Good. You can drink this now but this wine 100% has the potential to age beautifully. (My personal note: I would recommend laying this down for minimum three years. Ana…save me a bottle to relive, ok? 😉 )
BriscoeBites officially accepts samples as well as conducts on-site and online interviews. Want to have your wine, winery or tasting room featured? Please visit the Sample Policy page where you can contact me directly. Cheers!
Welcome to Briscoe Bites! What was once a casual food and bev blog has turned into a full-fledged adventure into the world of wine-ing and dining. My name is Stacy, the owner and sole contributor of this site.
I’m a San Francisco born-and-raised kid, now living in Sonoma, California. I am the Senior Editor of Wine Enthusiast, Print. Previously, I acted as the Managing Editor of Wine Industry Advisor and am the former Assistant Editor of Wine Business Monthly — the two go-to trade publications for the North American wine industry. Previous bylines can also be found in several notable wine publications, including Sonoma Magazine, Pix, SevenFifty Daily, SommJournal, the SF Chronicle, Edible, Napa Sonoma Magazine, among many others.
I’ve learned everything I know about wine on the job: researching, interviewing, tasting, traveling, and—of course—writing. And I’m constantly seeking to learn more. I welcome every opportunity and experience the wine and culinary world has to offer and do my best to portray the lessons learned with my words. In 2019 I began the WSET educational program and am currently completing my WSET Diploma candidate (projected completion: Spring 2022).
I will frequently chronicle my experience navigating through the WSET, using the associated tasting criteria to discuss the wines I review and even include educational posts featuring some of the topics I’m learning about. These are intended to be a fun way to help me study and guide you into the enormous world of wine. (Please read my study disclaimer here.)
I have my BA in English-Language Literature from UC Santa Cruz as well as a Professional Sequence in Editing Certificate from UC Berkeley. Maybe it’s the book-nerd in me that sips and savors to discover a wine’s story: when I can taste the scenery where the grapes grew, breathe in the character developed from the winemaking process, I truly feel I am reading that story. I have a specific passion for working directly with winemakers—whether a boutique operation out of their garage or an international wine business. Through online and live interviews with winemakers, winery owners, and other industry experts, my aim is to capture a winery’s winemaking philosophy with each review and article.
As seriously as I take my job, I also remember…it’s wine: it’s meant to be enjoyed and invite a sense community. My aim is to keep each article, whether a technical winemaking spotlight or a short tasting review, as fun and informative as possible. Please Contact Me directly if you’re interested in working with me.
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Lastly, the food. There aren’t a lot of recipes on the site, but there are a few, as well as restaurant and product reviews. I first began cooking and baking for health reasons and to accompany my fitness lifestyle. I found the more I knew about what I was putting in my body the more healthy choices I would make. Researching recipes, experimenting in the kitchen, and playing with different flavor profiles, I learned that I have a very strong palate—which ultimately led to my enthusiasm for wine. So while I may not have a large library of recipes, I will always include recommended food pairings for each wine reviewed.
About the Wine Reviews
Wines reviewed on this website are personal opinions and recommendations. I do not award scores of any kind, instead aiming to enhance my wine tasting skills, remember amazing food and wine pairing experiences, and share good wines with my readers and followers. As I embark on the WSET educational path, I am now incorporating the WSET Systematic Approach to Tasting (SAT) into my wine notes, however I will continue to include additional personal anecdotes and “stacy-isms.” For more information about wine tasting notes and wine reviews, please see my Sample Policy Page.
About Educational Posts
While my posts, study guides, and practice exams are all based on WSET topics, please know these are re-written in my own words to help me—and hopefully you—better understand the subject matter. I also often utilize resources (and will cite those sources within the posts) outside of the WSET to help me (and, again, you) understand the subject from different angles. I hope my writing is helpful for all interested in the content of the posts, whether student or not. Please know the educational posts are in no way intended as official WSET study materials. Read the full disclaimer here.
I highly recommend those interested in pursuing the WSET program to seek out a good WSET APP. I, myself, studied through the Napa Valley Wine Academy in Napa, California and now teach lower level WSET classes at NVWA as well as the Odyssey Wine Academy in Healdsburg, California. I am happy to answer any questions about my WSET studies, my experiences with NVWA and Odyssey, provide links to resources or help you make direct contact with official instructors. Contact Me.
Thanks for stopping by and cheers!
BriscoeBites officially accepts samples as well as conducts on-site and online interviews. Want to have your wine, winery or tasting room featured? Please visit the Sample Policy page and then Contact Me directly. Cheers!
**Please note: all reviews and opinions published on this website are my own and are not associated with any of my places of business. I will always state when a wine has been sent as a sample for review. Sending samples for review on my personal website in no way guarantees coverage in any other media outlet I may be currently associated with.**
The above image is from a Simpson’s episode entitled “Visualize the Problem.” I thought this appropriate because I’m about to share a little “proud of me” moment when I did just that. The question was about the Mosel region of Germany:
