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WSET D5 > D5 STYLE > Flashcards

D5 STYLE Flashcards

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1
Q

IDENTIFY 4(5) styles of TAWNY

A 
BASIC TAWNY
RESERVE TAWNY
TAWNY with an indication of Age
(very old aged Tawny)
COLHEITA
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2
Q

HOW DIFFER in ageing (period, vessel, tasting panel) between 4(5) styles of TAWNY

A 
BASIC TAWNY
・shorter ageing than reserve
RESERVE TAWNY
・must be aged in wood minimum 6 years
TAWNY with an indication of Age
・no mandatory ageing period
・long ageing in old large wooden barrel 
・deemed to have characteristics of indicated age
　by tasting panel of IVDP
(very old aged Tawny)
・rare and long maturation
COLHEITA
・must be aged minimum 7 years
    (in small wooden barrel)
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3
Q

HOW DIFFER in blend of different years between 4(5) styles of TAWNY

A

・blend between different vintages(years)

BASIC TAWNY
RESERVE TAWNY
TAWNY with an indication of Age
(very old aged Tawny)

・from single vintage

COLHEITA

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4
Q

HOW DIFFER RESERVE from BASIC for RUBY, TAWNY

(ageing period, tasting panel, quality)

A

RUBY
・no minimum ageing period
・tasted &approved by the IVDP’s tasting panel
・reserve are higher in quality, more concentrated
TAWNY
・must be aged in wood minimum 6 years
・reserve are higher in quality, n

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5
Q

IDENTIFY STYLEs of PORT produced from single vintage

A

COLHEITA(style of tawny)
LBV PORT
VINTAGE PORT
SINGLE QUINTA

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6
Q

HOW DIFFER VINTAGE from LBV(filtered)

grape quality
vintage consideration
ageing period, vessel
tasting panel
finishing
A

VINTAGE PORT
・fruit from high quality plot, Touriga based
・vintage with exceptional quality & market condition
・limited time in large old wooden vessels max.3years
・approval by IVDP tasting panel
・bottling without fining and filtration

LBV(filtered)
・tend to be not the same quality fruit to VINTAGE
・
・longer ageing period between 4-6 years after harvest than VINTAGE before bottling
・no approval by IVDP
・fining and filtration done before bottling

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7
Q

DESCRIBE CRUSTED

・meaning of crust
・finishing
・vintage or non vintage
・ageing period
・labelling term for longer mature
・resulting  style
(ageing potential, similar style, quality and price)
A 
・crust means deposit,  deposit form in bottle due to bottling without fining & filtration
・non-vintage port
・aged in wood up to 2 years
・can use labelling term " bottle matured" if released after 3 years bottle ageing
・similar in style to Vintage PORT
・considerable ageing potential
・good to very good in quality
・mid-priced to premium price
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8
Q

DESCRIBE WHITE PORT
comparing 3 different styles

・key grape variety(ies) in blend
・winemaking(temperature, oxidative or not)
・ageing or storing(period, vessel)
・labelling term
・styles(color, flavour & aroma, body)

define labelling term

A

Fruity, nonoxidative
・Muscatel based blend
・protective winemaking to enhance fruity aroma
fermentation at cool temperature 17-18℃)
・can store in very large old cask or stainless for a short period
・lemon in color, medium body, stone fruit and floral

Highly oxidative
・Malvasia based blend
・aged in small casks for several years
・same labelling term to TAWNY
(basic, reserve, indication of age, colheita)
・amber(even brown) in color, tend to show flavour (caramel, citrus peel, dried stone fruits and nuts)
・subtle (young) to honeyed and nutty(with age)

Slightly oxidized
・more limited ageing in oak
・slight oxidation
・tend to show fresh fruit but gain a slight nuttiness

Labelling Term
same as Tawny
Reserve(age in wood min.7 years)
Indication of age(tasting by IVDP tasting panel)
Colheita (single year and age min.7years)

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9
Q

DEFINE labelling term

Single Quinta
very old aged Tawny
colheita

・ageing(period, indication, vessel)
・source of grape(vintage, vineyard)
・marketing factor
・price

A

Single Quinta
・may produce in year not produce VINTAGE PORT
・grape from single vintage, only from one ESTATE(quinta),
・can state on the bottle

very old aged Tawny
・no age indicated Tawny
・rare and long maturation compare to age-indicated
・super-premium price

colheita
・grape from one vintage
・minimum 7 years ageing in small wooden barrel
・single year bottle in different years on demand
・small stock of very old colheita
・not tend to be as expensive as Vintage Port but
super premium price for very old one

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10
Q

DEFINE LABELLING TERMS

Manzanilla Pasada
Palo Cortado
VOR/VORS
Sherry with age indication(12 and 15 years old)

・ageing
・which solera
・compare style to similar ones
・quality and price

A

Manzanilla Pasada
・short period of oxidative ageing
・older than Manzanilla(on average a few years)
・not refreshing the barrel to kill flor @Manzanilla solera, move to Manzanilla Pasada solera
・more like Amontillado than Manzanilla
・good to outstanding, inexpensive to premium

Palo Cortado
・5g residual & 17-22%abv alcohol
・”aroma” similar to those of Amontillado
・”palate” more similar to that of Oloroso
・Palo Cortado solera after Fino Solera
・use wines less delicate, more complexity, already some mild oxidation @ second classification
・less time biologically ageing than Amontillado
・remain higher glycerol （slightly fuller, rounder）
・characteristic acetaldehyde aroma less prominent

VOR/VORS

Sherry with age indication(12 and 15 years old)

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11
Q

DEFINE LABELLING TERMS

Manzanilla Pasada

・rules
・ageing
・which solera
・compare style to similar ones
・quality and price
A

Manzanilla Pasada
・short period of oxidative ageing
・older than Manzanilla(on average a few years)
・not refreshing the barrel to kill flor @Manzanilla solera, move to Manzanilla Pasada solera
・more like Amontillado than Manzanilla
・good to outstanding, inexpensive to premium

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12
Q

DEFINE LABELLING TERMS

Palo Cortado

・rules
・style definition
・which solera
・wine character selected at 2nd classification
・compare to amontillado, effect on resulting style
・quality and price

A

Palo Cortado
・5g residual & 17-22%abv alcohol
・must have “aroma” similar to those of Amontillado
・must have “palate” more similar to that of Oloroso
・Palo Cortado solera after Fino Solera
・use wines less delicate, more complexity, already some mild oxidation @ second classification
・less time biologically ageing than Amontillado
・remain higher glycerol （slightly fuller, rounder）
・characteristic acetaldehyde aroma less prominent
・mid-priced, more often premium
・very good or outstanding

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13
Q

DEFINE LABELLING TERMS

VOR/VORS

・stand for
・sweetening, (reason, component, tasting panel judge)
・average age
・quality assessment (for what, by whom, unit)
・eligible style for this certification

A

VOR/VORS
・”VOS(Very Old Sherry), VORS(Very Old Rare Sherry)
・can ADD little sweet wine(usually PX)
because very old wine taste little astringent
as long as not masking the original dry
as judged by tasting panel of IVDP
・”VOS average age of 20 years or more
・VORS average 30 years or more
・carried out on every individual batch of wine release
・assessed for TYPICITY by tasting panel of IVDP
・send for laboratory analysis for evidence of age
・only Amontillado, Palo Cortado, Oloroso and PX

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14
Q

DEFINE LABELLING TERMS

Sherry with age indication(12 and 15 years old)

・average age
・quality assessment (for what, by whom, unit)
・eligible style for this certification

A

・slightly lower average age than VOS/VOR
・carried out on YEARLY basis
・assessed for TYPICITY by tasting panel of IVDP
・send for laboratory analysis for evidence of age
・only Amontillado, Palo Cortado, Oloroso and PX

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15
Q

IDENTIFY 5 styles of DRY SHERRY

A 
Fino
Manzanilla
Amontillado
Palo Cortado
Oloroso
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16
Q

DEFINE EN RAMA

・regal definition
・for what kind of wines this term is generally used
・eligible style(most common style)
・style, price

A

・no legal definition(hard to define)
・wine that has been finished &packaged in a way to be the best representation of the wine straight from the barrel(e.g. no fining and no filtration)
・applied to any of the dry style of sherry
・(Fino En Rama, most common)
・sell for higher price
・tend to taste more intense and complex than the bodega’s regular bottling

17
Q

DESCRIBE naturally sweet wine from PX

・drying grape
・stop fermentation(adv, reason)
・fortification to (adv)
・ageing style, which solera
・effect of evaporation during ageing
A

・dry in the sun for 2-3weeks after harvest
・water evaporate, concentrate sugar & aroma , aroma(raisin-like)develop
・fermentation stop naturally around 4-6%adv due to very high sugar level
・fortify to 15-16%adv(low alcohol)
・aged oxidatively(usually) in its own solera system
・gradual evaporation further concentrate sugar and flavour

WSET D5 (16 decks)

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