Welcome to Spain. One of the more intimidating countries for me to study, if I’m quite honest. But today I am breaking down a few of the major red wine producing regions via tastings. So, let’s start off with a little theory:
Describe the regions of Bierzo, Ribeiro del Duero, Rioja, and Priorat in terms of topography and climatic conditions. Describe the main red wine grape(s) of each region and create a generic dry tasting note for the red wines typical to each region.
Wine Regions of Spain; courtesy foodswinesfromspain.com
Below, I’ve got bullet points that answer those few questions along with my tasting notes from each region. I’ve also slipped in a few Pop Quiz/Triviaquestions throughout this post—see if you can answer those as well.
I have a theory question for you: Tokaj has a solid reputation creating sweet wines from the Aszu grapes. So why are recent trends veering toward dryer wine styles? Describe the grapes and winemaking methods used to produce the dry wines of Tokaj and describe a typical example of a dry Tokaj wine in the form of a tasting note. What are the marketing opportunities for this style of wine for the region?
These are just a few things I was thinking about when I tasted through my first dry Furmint from Hungary. My analysis of the wine follows my Top Tokaj 10.
I got great feedback about my Top 10 idea, as expressed in my post about Jura. Today, I want to share my Top 10 Austria facts. What would you add to this list?
Following that list, I’m also sharing a little tasting I did of a basic Wachau Gruner Veltliner and a Brugenland Zweigelt. Please enjoy and don’t hesitate to pipe in
I came across a bit of a study tip I’d like to share. If you’re studying for your WSET Diploma 3 exam and are anything like me, you’ve got sheets and sheets of notes, flashcards, maps, tasting notes (not to mention bottles and bottles of wine). But I was recently given this advice—on the cover of your notebook/folder/binder/whatever for each specific region or country, write down the Top 10 facts you think are the most important to remember for that region or country. Don’t worry about writing excessive detail (that’s what the inside of the notebooks is for), these are just bullet points of key ideas/themes/vocabulary words/etc. Then, each morning or evening, or whenever you like to pretend your studying is just a bit of light reading, review those Top 10 facts. Remind yourself why you chose them. Obviously, with some regions or countries it will be easier than others. (I’m still trying to whittle down my Top 10 Spain facts…)
How this helps: in a pinch, during the exam, if you come across a region or country you’re feeling uncomfortable with, recall those top 10 facts. Odds are, there will be something in them that will get the juices flowing and help you recall the specific details needed to answer the actual question.
I thought I’d give it a go and have been implementing this into my note-taking. Today I’m sharing my Top Jura 10.
Jura Map; Wikipedia
Following, I have an analysis of a Vin Jaune, compte cheese, and a fun YouTube share to help you get just as excited about the Jura as I am. Cheers.
On Wednesday I proposed that the tasting portion of the WSET D3 exam is still a theory exam. I threw a couple of made-up theory questions based on your dry tasting notes (my experiential tasting notes) to put that into practice. (Read WSET Diploma Tasting—Burgundy’s Chardonnay Spectrum for the original inquiry and my full tasting notes.)
I got some great feedback on how to tackle those questions. Based on my notes and yours, I’ve put together some bullet points on what to cover in the theory portion. If you have additional thoughts or notes you want to add to this post—you know how to reach me. Cheers
Beaune Tourism Burgundy Wine Map | The Official Beaune Travel Guide | beaune-tourism.com
