Around 35 of us sat the 100 multiple choice question exam this morning on wine production and I'll admit to finding it harder than I thought it would be. I've done quite a lot of reading and research but some of the questions just plain caught me out. Questions such as -
Which rootstock would you use in a nematode and phylloxera infested soil - 143A, Schwarzmann, 420A or 41B?
Which newly fermented wine has the highest level of anthocyanins - St Amour, Cornas, Bardolino Chiaretto or Orvieto?
I'm pretty confident I got 40 exactly right out of the 100 so, by the law of averages, I should at least have got the pass mark of 55% but I would really like to get a distinction which is over 75%. The results come out in 2 to 3 weeks so I'll just have to wait.
BTW, answers on the above gratefully received.
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7 comments:
I am no expert, Colin, and do not have a firm grasp of the insightful work of MW Bird. However a friend who has done the Diploma told me this:- "Schwarzmann obviously and Cornas."
Well it may be obvious to him, but he has credentials having passed his MW wine tasting exam. Anyone else care to contribute their thoughts? I do think he would be right and Syrah of course always has ant... in abundance as Godfrey Spence once told me at WSET.
My mind will be addled soon as I attempt to pass the Unit and cram with Bird and other works. Good luck with your results!
Good luck with the results!
Thanks for the good luck wishes - anonymous and Mark. The results take 2 to 3 weeks.
I'd like to know where the answer of Schwarzmann comes from. I can't find it in any of the recommended study material.
Colin, I just picked up JR's tome and refer to p.592 of the new Jancis "Companion." I think the rootstocks question is covered here.
Schwarzmann clearly excels as regards resistance to BOTH of these devils. The entry is quite specific on this point. 420 appears to be only moderately effective in resisting nematodes, 41B is also circumspect as regards phylloxera.
It would be great to have a photographic memory for Unit 2 as this third edition tips the scales at some 800 pages, six and a half pounds and nearly one million words... Now where was I?
You are quite right. The section in the Oxford clearly states the facts about Schwarzmann. My problem is that, although I read this section, given the many rootstocks listed there (with such similar sounding names) I focussed only on the rootstocks mentioned in the WSET notes.
My mistake (and this has been a useful learning exercise)is not reading (and memorising) sufficiently beyond the required reading.
I really appreciate your input - many thanks.
1 year passed already, and you may understand the question already. But I still want to add a clue to the answer:
St. Amour is made by semi maceration carbonique method, not much anthocyanins extracted,
Bardolino Chiaretto: chiaretto means pink wine in Italy, so less anthocyanins extracted from the skin
Orvieto is a white wine, so the lest anthocyanins in it.
Cornas is properly made red wine, the most anthocyanins extracted from the skins.
extremely helpful - many thanks.
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