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]
Much red wine labelled Côtes du Rhône is produced using semi-carbonic maceration. Answer the following questions about the process.
[Answer(s) based on WSET Level 3 material]
Pop Quiz, and this time it’s all about rosé winemaking.
Original Question: Name and describe TWO methods for making rosé wines.
Name and describe THREE methods for making rosé wine. Then, let’s go on a tour of rosé wines around the world. Which method is traditionally used in each region.
Ouch…I am a glutton for punishment… 😉
[Answer(s) based on WSET Level 3 material]
OI OI OI!
I’ve talked about a few specific Australian wine regions in previous posts in reference to WSET practice questions. Before I leave the continent for a bit, I wanted to make sure I covered the other areas as well. Time to go down under…
[Information based on WSET Level 3 material]