Видео

Which type of wine student are you? 👇Vote below!

❤

Береги себя.

Looks dangerous

Craftmanship - making cork stoppers. The selected planks used for top-of-the-range natural cork stoppers are cut into strips and punched with a machine to extract the cylindrical stoppers. This is a highly precise semi-automatic or automatic process. 👏 The high-quality cork boards are cut into strips with the thickness of a cork stopper, and the natural wine corks are punched out of these strips. The off-cuts left over from this process are added to the crusher to make cork granules. 🍇 The workers have been dedicated to making stoppers for years. Their precision and dedication are very important in producing high-quality cork, and we appreciate their craftsmanship. The stoppers are separated mechanically and photographed by computers, which classify them based on visual quality. Many cork stoppers are rejected and will be used to make cork granulate for technical stoppers. 📸 #NapaValleyWineAcademy #WineEducation #CorkProduction #Winemaking #SustainableWine #Craftsmanship #WineIndustry #WineQuality

Spain

I take it's best to harvest with a true Viking ax.

first

Don’t worry about these trees! They are not hurt! In fact, cork trees, or Quercus Süber, won’t be harmed when their cork/bark is removed.

 🌿 Cork trees, also known as cork oaks, can be harvested every 9-12 years after they reach 25 years of age and can be harvested up to 16 times during their lifespan of 150-200 years. 
 🌲The harvesting process is a delicate operation that requires skill and expertise to avoid damaging the tree. The harvest occurs during the tree’s most active growth period, between mid-May and the end of August. 

 🪓 Using an axe with a slightly curved blade, the harvester cuts the bark around the top and bottom of the tree, then down in a straight line. The edge of the axe is inserted between the strip and the inner bark, and then twisted to separate the cork plank from the trunk. The plank is then carefully removed so it doesn’t break. The process is repeated until all the cork has been removed from the trunk. 
 #Cork #sustainability #wineknowledge #wset #napavalleywineacademy

5 Tips to Ace the WSET 3 Tasting Exams👇 Are you preparing for the @wsetglobal Level 3 exam?📝 We bring you some WSET Level 3 Tasting Tips 5 Tips to Ace the WSET 3 Tasting Exams👇 1️⃣ Systematic Approach: always use the WSET Systematic Approach to Tasting (SAT). This includes assessing appearance, nose, palate, and conclusion. Practice this method regularly to develop consistency in your tasting notes. 2️⃣ Remember WSET Level 3 Wine-Lexicon: Familiarize yourself with the WSET Level 3 Wine-Lexicon. This resource provides a standardized set of terms and descriptors used in the exam. 3️⃣ Practice with the Study Group: During your WSET 3 course, follow your instructor and share your tasting notes with your classmates. Compare observations, and provide constructive feedback to each other. 4️⃣ Review Past Tasting Notes: Regularly review and reflect on your past tasting notes. Look for patterns and areas where you can improve. This will help reinforce your learning and build your tasting memory. 5️⃣ Stay Calm and Confident: During the exam, remain calm and confident. Trust in your training and rely on a systematic approach. Don’t let nerves interfere with your ability to analyze and describe the wines. #wset #wset3 #winetasting #napavalleywineacademy

Looking forward to your next upload.

In the early winter of 2001 we attended our first wine tasting/expo and we walked out with our first bottle of fine claret, a 1986 Château Lynch Bages. Of course that kicked off a fury of other fine wine purchases and eventually a collection in the cellar. Because it was my first, Lynch Bages will forever hold a special place for me. In 2004 we celebrated a job promotion by bringing that ‘86 Lynch Bages to a local French restaurant. We offered the sommelier a taste which he gladly accepted. Once decanted the wine offered up everything you’d expect from such a quality producer of Bordeaux..pure complexity consisting of cassis, black currant, tobacco, earth, leather all with beautiful length.

Fungus lol

We visited Demptos Napa Cooperage and learned how to make barrels through hands-on experience To tighten barrel hoops in a professional cooperage, they use a hydraulic-powered hoop driving machine, which allows them to tighten the hoops more effectively than by hand. 💪🔧 Learn about wine through hands-on experience during our WSET Bootcamps👉 bit.ly/4crcrh8 #NapaValley #WineAcademy #WSETBootcamp #BarrelMaking

RIP Warren Winiarski. Passed on June 7, 2024. Video was posted 2-weeks before, so I'm thinking this could have been his last interview.

Бондарь получал большие деньги.

I heard it through the grape vine....

It's an snitch don't touch it ; fraudulent anger,;

Digging out a red tank after fermentation is an incredible workout! 💪 Over the course of fermentation, the grapes break down, giving the fermenting wine its color, flavor, texture, and aroma. When all the sugar has been converted to alcohol and CO2, it’s time to separate the wine from the skins. Getting the skins out of the tank is a dangerous job in the winery and requires extra attention. ⚠️ It’s very important to make sure the tank is well-ventilated; it doesn’t take much residual CO2 to do serious damage to a worker. It typically takes a couple of people digging from the outside, one person shoveling from the inside, and a couple more people moving bins of skins into the press. 🍇 #NapaValleyWineAcademy #WineEducation #WineProduction #NapaValley #wset #bootcamps

Two

Punching down during fermentation is an important process in winemaking, especially for red wines like Pinot Noir. 🍷

 Traditionally, it involved hand paddles, which posed safety concerns due to carbon dioxide intoxication. Today, we’ve evolved with mechanical paddles for precision. 

 This is a widely practiced technique and is very effective at extracting color and tannin. Consequently, winemakers need to take care not to overwork the cap by punching. Too much tannin can result in an overly bitter and astringent wine. 🍇
 - 2024 WSET Level 2 Harvest Bootcamp August 22- 25: Few Spot left
 - 2024 WSET Level 3 Harvest Bootcamp September & October: Full 
- 2025 WSET Level 3 Spring Bootcamp March 30 - April 6: Few Spot left

Sign up now🙋‍♀️🙋‍♂️

 #wineeducation #wset #winknowledge #napa #napavalleywineacademy #punchdown #winemaking

People used to do this with their feet. Nail fungus is so common it makes me sick to my stomach thinking about it

Cool the answer doesn't exist, very helpful

If you want to learn more about New Zealand Wine Regions : ruclips.net/video/e_5zghlqVpc/видео.html

😍👍

I’m no cooper. But that is not sanding .

Хипует клюшка.

😂 бондарь для них экзотика

كيفية تربية النحل

Хэноци гэдохг

THE QUESTION IS, HOW MANY STAVES IN A BARREL?

4

Десь я це вже бачив

How long is a piece of rope?

Video mis-titled - corks, not oaks

Ништяк

4

A cooper at Château Margaux is sanding the wine barrel staves to make them smoother. It’s a long, slow, and hard work, but it results in good quality. #bordeaux #winebarrel #art #premiumwine #wset #napavalleywineacademy

I used a dry erase board. The repetition of making maps of every region helped.

How do you procure so many of these boxes? You must get them from the source?

That's a great job on a cold day

10:40 WSET absolutely demands each quality *AND* bottle aging assessment be justified with comments now. Unsure when that might have changed from when Janet took her diploma exams.

If y’all doing this to my $200 wines I’m not stoked 😅

Anyone want ro know what a champagne foil is?

He did explain it. Because of the fill level. The foil covers the empty spot

Thank you for not explaining it..

So the cork doesn't dry out.?

*promo sm*

Here’s why 🥂 Why does champagne have the smell of brioche, toast, and bread? The captivating aroma of brioche, toast, and bread that you encounter in a glass of champagne is not just an outcome of a crucial process called autolysis 🍞, which occurs during the second fermentation. When champagne undergoes this second fermentation inside the bottle, the yeast cells, having done their job of converting sugars into alcohol, begin to break down. This breakdown process, known as autolysis, releases compounds into the champagne, and these compounds are responsible for adding depth, complexity, and those distinct bakery-like aromas 🍾 to the champagne. #Champagne #Autolysis #SecondFermentation #WineEducation #WSET #napavalleywineacademy

Nice info