『122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3』のカバーアート

122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3

122. Riesling & Aromatic Winemaking - A Level 3 Prep Membership Preview | WSET Level 3

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Episode 122: Riesling & Aromatic Winemaking - | WSET Level 3 Level 3 Prep Preview Host: Joanne Close Episode Length: 14:21 Release Date: July 30th Level 3 Prep Looking for additional support with your WSET Level 3 studies? Learn more about Level 3 Blueprint, Level 3 Prep, and Level 3 Prep Live here: https://www.wineeducate.com/level3prepcourse Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Episode Description Joanne is back in New Orleans after the summer in France, and August is shaping up to be a busy one. Level 1, Level 2, and Level 3 classes are all starting, and the Level 3 Prep Membership is finally launching on August 10th. This episode is a preview of exactly what that membership looks like, with Joanne teaching module one, lesson one live on the podcast. The topic is Riesling and aromatic winemaking, and it is a genuine Level 3 lesson, not a summary or overview. Joanne covers Riesling's performance across climates and regions at the Level 3 level, including Germany, Alsace, Australia, Austria, Washington State, New Zealand, and the Finger Lakes. She then walks through the full aromatic winemaking process step by step, explaining the logic behind each decision and how it connects to the final style of wine in the glass. In the membership, this lesson comes with a learning check, a learning check answer sheet, 20 multiple choice questions, and an essay question. The learning check and essay question for this lesson are available in Tuesday's newsletter, and the membership opens August 10th. What You'll Learn in This Episode About the Level 3 Prep Membership Module one, lesson one is being shared publicly as a preview of the membership formatEach module contains two lessons taught in video format, accompanied by a learning check, learning check answer sheet, 20 multiple choice questions, and an essay questionSix modules are active at any time, rotating monthlyThe membership opens August 10thAn evergreen version and a live cohort option for up to 20 people will both be available Riesling at the Level 3 Level Climate and character: Riesling is well suited to cool climates: its hardy trunk withstands cold winters and its late budding helps it avoid early spring frostsCool climate Riesling produces green fruit and floral notesWarmer or more moderate climates produce citrus, stone fruit, and richer, less delicate character Ripening and acidity: Riesling is mid to late ripening, continuing to accumulate sugars without losing acidityNaturally high acidity makes it well suited to sweeter styles where balance is essentialThis high acidity also gives Riesling exceptional aging potential Aging potential: One of the longest-lived white grapesJancis Robinson compares its longevity to Cabernet Sauvignon from BordeauxWith age, develops honey, toast, and petrol-like aromas and flavours Riesling around the world at Level 3: Germany: the primary homeland, made across the full range of sweetness levels, some botrytis influence in premium winesAlsace: mainly dry, some late harvest and botrytis stylesAustralia (Clare and Eden Valley): typically dry, high acidity, lime aromasAustria: mostly dry or very sweet, with little in betweenWashington State: dry styles of increasing interestNew Zealand and Finger Lakes: fruity, off-dry styles Aromatic Winemaking - Step by Step Key principle: oxygen is the enemy of aromatic grapes. Every step in aromatic winemaking is designed to minimize oxygen contact and preserve primary fruit character. Other key aromatic grape varieties this process applies to: Sauvignon Blanc, Muscat, Gewurztraminer, and Torrontés Protective (anaerobic) winemaking steps: Harvest at night and keep grapes chilled in transit to the wineryUse SO2 as an antioxidant and antiseptic throughout the processFill all winery equipment with carbon dioxide or nitrogen to displace oxygen Pressing: Whole bunches or crushed fruit pressed immediately to minimize skin contactOptional short skin contact (a few hours, at cool temperatures) to add flavor intensity and texture - not to be confused with orange wine production Clarification: The juice must be clarified before fermentation beginsParticles can cause off flavors or interrupt fermentationMethods include settling and racking, centrifuge, fining, and filtration Fermentation vessels: Inert vessels are standard: stainless steel or epoxy-lined concrete tanksNo oxygen penetration, no flavor contribution from the vesselSome large old oak foudres are used in Alsace and Germany - these are old enough that they impart little oxygen and no oak flavor, only very slight texture development Fermentation temperature: White wines ferment at 12 to 22 degrees CelsiusLower temperatures preserve volatile floral aromas Malolactic conversion: Not used in aromatic winemakingHigh acidity must be preserved, not softenedSO2 is added after ...
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