In a previous post, I explored potential Australian alternatives to Burgundian Chardonnay. This was in response to part one of a WSET Level 3 practice question. Before I move on to part two, which (spoiler alert) takes a deep dive into the wines of Bordeaux, I want to finish up my tour of Burgundy with a quick look at the regions not discussed in that prior post.
Born and raised in the San Francisco Bay Area, I have an excessive access to California North Coast wine. And, while I’m not exactly complaining, I am admitting that this has, in some ways, stunted my international wine perspective. So studying for the WSET, in which you’re expected to know a lot of detail about different winemaking regions throughout the world can be a bit daunting. And there are two country’s that intimidate me the most. France: its history, its reputation, it’s frickin’ variety of different wine laws. Australia: It’s huge. So when I received the following practice question I had a bit of a heart attack. But then I realized that there’s an opportunity here, an opportunity to tackle two fears at once.
During service a customer asks you to recommend an Australian alternative for his two favorite French wines. Recommend alternative wines that have a similar style, quality, and price. You must account for the factors in the vineyard and winery which make your choices appropriate. Also explain any important differences in the wine.