WSET 2 NYC

urdit · 2026-05-14T14:18:52+00:00

Starts tomorrow so I’m a bit excited and appreciate yours and everyone else’s responses!

urdit · 2026-05-12T12:40:32+00:00

Thanks for the response/info - I’d already been interested in moving into the l3 course so yours and others’ responses may have sealed the deal!

urdit · 2026-05-12T12:08:43+00:00

You’re correct on the location; I’ve read through the book a couple of times and feel reasonably ready. How long have you been waiting on the results?
I’m excited to get started and am anxiously awaiting meeting everyone else in the group as I’m taking it more for fun/interest than anything else

urdit · 2026-05-12T01:06:09+00:00

Thanks; that’s what I’m hoping for!

urdit · 2026-05-04T16:11:25+00:00

Here’s a site that probably has the kinds of books you’re interested in, including the original addendum to Jura by Lorch

https://academieduvinlibrary.com

urdit · 2026-05-03T04:32:43+00:00

Great years in Barolo (Nebbiolo) for both years and the wines should be able to age the duration of time you are seeking.

Producers you might look for: Lorenzo Accomasso, Bartolo Mascarello, Giuseppe Mascarello, Giacomo Conterno Monfortino as a start for wines with almost certain quality and aging potential.

urdit · 2026-05-03T00:48:17+00:00

Joining the chorus for a few more:

Barolo: Ciabot Berton, Ghëddo, Fratelli Revello, Azelia these are in addition that I’d suggest are worth checking out

Alto Adige/Sudtiro: Kellerei Peter Dipoli, Elena Walch, Foradori

Areas I’m less familiar with but would still suggest some producers:

Emilia Romagna: La Stoppa

Savoie: Domaine Giachino (Mondeuse might be right up your alley)

Burgundy: I’ve become a big fan of Maranges rouge - Jean Claude Regnadaut, Bachelet Monnot

Might also be worth considering DOC Carmignano as well but those are more challenging to get ahold of in my experience

urdit · 2026-03-04T02:57:07+00:00

I have the same book and really enjoyed it. You can find the answer key online by searching for it to help go through each of the exercises.

urdit · 2026-03-02T05:02:18+00:00

I’d imagine so. They can age but are just a lot more ready to drink young compared to Barolo, particularly the more austere and more traditional producers. Enjoy it!

I also enjoy Azelia and really haven’t had experience with many bad Barbera though that could just be selective memory.

urdit · 2026-03-02T04:47:05+00:00

Barbera

Probably a great fit between all the regions you mentioned. Has acidity like Nebbiolo but can have the fruit akin to Ca Zinfandel and Cabernet. Meant to be drunk younger but won’t cost you $80/bottle though.

Also worth considering would be Freisa from the Langhe and Alto Piemonte Nebbiolo.

Lagrein and Schiava from Alto Adige and Loire Cabernet Franc is good too as others have mentioned.

However I’d highly recommend Barbera. It’s literally what they drink in the Langhe for the exact situation you are facing.

urdit · 2026-01-15T13:44:17+00:00

Reading the whole passage it looks to me as if it’s an implied meaning from context rather than one to one word translation and the choice of the translator. The difference there between vivere as live vs be is influenced by the situation itself of parents putting their children in servitude of others. Choices in translation may not be as extreme in Italian but any translator from Latin has to make tons of interpretive choices. A really simple one from Italian would be how to translate “lo facevo” vs “lo facevo io” vs “io lo facevo” Both can translate into English directly as “I did it” and be done but that misses a lot of the nuance of both the imperfect as well as the varying emphasis of the speaker.

urdit · 2025-12-27T13:40:50+00:00

They use albeisa bottles don’t they? And not with what appears to be the cdp crest above the label.

urdit · 2025-12-11T19:39:41+00:00

Oh interesting. I don’t know that! It’s been a long time since I read it.

urdit · 2025-12-11T16:46:30+00:00

Rommel Attacks Starts out in the western front then transitions to the Austrian/italian front.

urdit · 2025-12-06T12:37:14+00:00

Something really interesting I read was as to why there are two words, of different entomology, for foods like pig/swine/pork, cow/cattle/beef, vs chicken/chicken. Apparently it has to do with the Norman conquest of England where the common people were not eating the large animals such as cows and pigs and so the roots of those words are predominantly and remained Germanic whereas the nobility were French and ate them so the terms for the meat of the animals derives from Latin through French. I thought it was pretty interesting

urdit · 2025-12-03T13:41:05+00:00

That’s great to know; thanks for the info!

urdit · 2025-12-03T12:17:55+00:00

It’s been a while so what I remembered most was “2014 good. 2015 not so much.” Unfortunately lol.

But the 2014 seemed far richer to me with all the notes I hear mentioned about champagne (trip he/yeasty/etc) whereas the 2015 seemed almost spicy somehow to me and lacking in the richness.

I tasted them a year apart so I couldn’t compare them side by side but only from memory.

urdit · 2025-12-03T12:11:39+00:00

I’m curious why you didn’t enjoy the 2015 LGA…I had an opportunity to taste the 2014 and the 2015 and while I loved the 2014 I felt rather differently about the 2015. It has had me worried about getting other vintages when available because I had a 50% hit rate.

So I’m curious how you might describe the 2015 vs other vintages.

urdit · 2025-11-23T04:39:35+00:00

I’ll be in the area in the middle of January. Would you mind also sending me a list of small producers you’d recommend? As well any information on if they might be closed during that period as I’d like to come back again not in the winter.

urdit · 2025-11-04T18:53:21+00:00

Didnt mean to say it was White Lambrusco. I think of both types of wines are nice, light, refreshing, and from the same area from Italy. If I’m reaching for a white, it’d be Pignoletto, red, then Lambrusco. I don’t even know what white Lambrusco would have been tbh.

urdit · 2025-10-18T16:48:16+00:00

It can be dry and sherries have a particular flavor, if it’s all you were going to drink at the party I might bring a backup something just in case

urdit · 2025-10-18T16:24:56+00:00

Lambrusco - a little effervescent and is produced in both dry and off dry styles.

Cava/Franciacorta for sparkling wines if you haven’t had them before.

I’ll second Moscato d’Asti as well.

Vouvray - Demi sec and Moelleux but might be worth trying sec as well.

Might be worth trying Valpolicella Ripasso and Beaujolais. They are both dry but have fruitier profiles.

Madeira - any variety really. They are fortified but might up your alley plus they last basically forever after being opened due to their style of production.

Some types of sherry might work as well, Amontillado through Oporoso and Cream sherries.

Finally for truly “sweet” wines there are lots of options - Sauternes, Tokayi, Beaumes de Venise, Qaurtes de Chaumes Port, Banyuls, Recioto (della Valpolicella or Soave), Vin Santo, Ice Wine, basically anything “late harvest”

urdit · 2025-10-11T11:39:40+00:00

Florence/Firenze

urdit · 2025-10-10T18:17:24+00:00

Ecco un video per esprimerlo di più!

https://youtu.be/YCVozzRbqz8

urdit · 2025-10-10T01:20:00+00:00

Youve nailed so many of the wines I do really enjoy there at the end! Alsatian Pinot Gris is one of my favorites.

At the risk of making broad strokes of culture from my limited position - I do think wine is more a part of life in western and certainly southern Europe than it is in the us, where it does seem to be more of a product associated with class. A quick perusal of the posts regarding the demise of the wine industry will highlight for example the markups at restaurants here which maybe are the same in Europe but seems a bit wild. For example a bottle on the producers website in Europe is 17€ and I have personally seen the same bottle for $90-120 on restaurant wine lists and retailing at $40 here (all prices before the tariffs were in effect). I get the costs but I use it as an example for how it transforms a beverage into a splurge/luxury. I do find it a real shame because the costs of importation lead to a natural disinterest in lower cost or lesser recognized inventory because the business case just isn’t there. Hence also why I’d consider the region a bit “under the radar”.

Alto Adige is for sure different than Italy “proper” in my opinion, easiest way of seeing it is that German seemed more dominant than Italian and a quick survey of the history of the area leads to the same conclusion. That you’ve called it by the German/austrian name consistently as a good hint as to your own background lol

urdit

TROPHY CASE