I never really realized just how large the Loire Valley is until I started studying for the WSET Level 3. It’s…pretty big. Like, a bit intimidating big. And, unfortunately, I don’t have a really good short answer question that can help break it down for me. So, I’m being creative. I’m using some sample multiple choice questions I found around the inter-webs to help me break into the region at a more accommodating pace.
[Answer(s) based on WSET Level 3 material]
Did you join us for a tour of the Northern Rhône? Well here’s part deux as we explore the slightly more intricate Southern Rhône region…
[Information based on WSET Level 3 material]
I’ve talked about France’s Rhône region in a few previous posts—rosé winemaking, carbonic and semi-carbonic maceration, and of course Southern Rhône red blends. So I think it’s time for an overview of the Rhône and it is, in my mind, easier to do so by separating out the North and South. So, let’s start at the top and work our way down of this very narrow French wine region. Here we go…
[Information based on WSET Level 3 material]
Red wines from the Southern Rhône are often a blend of grape varieties. State the stylistic and practical reasons why a winemaker in this region might choose to blend.
[Answer(s) based on WSET Level 3 material]
In a recent post discussing carbonic maceration, I briefly mentioned a bit about Beaujolais. And in my Wine Regions of Burgundy post I completely ignored Beaujolias, which is, in fact, the southern-most portion of Burgundy. Yet, so different is Beaujolias from its northern neighbor that few associate the two together. And even textbooks—from the WSET to Karen MacNeil’s Wine Bible—break the two areas out into separate chapters. So, let’s dive in and find out what exactly makes Beaujolais so unique.
[Answer(s) based on WSET Level 3 material]