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WSET L4 D5 Quick Study > Styles > Flashcards

Styles Flashcards

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1
Q

Fino & Manzanilla

A
  • Pale lemon
  • Light to medium body
  • Low acidity
  • 15-15,5% ABV
  • Acetaldehyde, bread dough, almonds
  • Good to outstanding
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2
Q

Amontillado

A
  • Variation of flavour profiles
  • Lighter body
  • Apple, almond, bread, spice, herbs, tobacco
  • +16% ABV
  • Good to outstanding
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3
Q

Palo Cortado

A
  • Amontillado aroma, Oloroso palate
  • Acetaldehyde is present, but less than Amontillado
  • Slightly fuller body
  • 17-22% ABV
  • Very good to outstanding
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4
Q

Oloroso

A
  • Brown
  • Dried fruit: raisin, prune
  • Oxidative: caramel, walnut
  • 18-22% ABV
  • Acceptable to outstanding
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5
Q

PX

A
  • Full body
  • Low acidity
  • Pronounced
  • Raisin, molasses, licquorice
  • 15-22%
  • +212 g/L residual sugar (often 450-500 g/L)
  • Good to outstanding
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6
Q

Moscatel

A
  • Aromatic
  • Oxidative or non-oxidative
  • 15-22% ABV
  • Good to outstanding
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7
Q

Pale Cream

A
  • Fino/Manzanilla + RCGM
  • Light flor character
  • 45-115 g/L residual sugar
  • Acceptable to good
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8
Q

Medium

A
  • In practice: biologically + oxidatively aged wine, blended with PX and/or RCGM
  • 4-115 g/L residual sugar
  • Acceptable to outstanding
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9
Q

Cream

A
  • In practice: Oloroso blended with PX and/or RCGM
  • 115-140 g/L residual sugar
  • Acceptable to outstanding
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10
Q

Basic Ruby

A
  • Deep ruby
  • Medium body
  • Medium tannin
  • High alcohol
  • Simple red and black fruit
  • Early drinking
  • Acceptable to good
  • -3y
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11
Q

Age Indicated Tawny

A
  • Softer tannins
  • Integrated alcohol
  • Dried fruit flavours
  • Oxidative flavours: coffee, caramel, walnut
  • Tasted by IVDP
  • 620-640L pipes
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12
Q

Vintage Port

A
  • Touriga Franca & Touriga Nacional
  • Colour stability thanks to oxygen exposure
  • Deposit in bottle
  • -3y in wood
  • Deep colour
  • Full body
  • High tannins
  • Pronounced
  • Black fruit, floral
  • Very good to outstanding

Over time:
- Dried fruit, forest floor
- Tannin and alcohol integrate

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13
Q

Crusted Port

A
  • -2y in wood
  • Deposit in bottle
  • Bottling date
  • “Bottle matured” after 3 years
  • Similar style to Vintage Port
  • Good to very good
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14
Q

LBV

A

-4-6y in large wood
- Lower quality grapes than Vintage Port
- More intensity, body and tannin than Ruby Reserve
- Good to very good

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15
Q

LBV unfiltered

A
  • 4-5y in large wood
  • Fuller body
  • “Bottle matured” after 3 years
  • Similar style to Vintage Port
  • Very good
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16
Q

Fruity, unoxidised white port

A
  • Moscatel
  • Lemon
  • Medium body
  • Stone fruit, floral
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17
Q

Oxidative style white port

A
  • Malvasia
  • Amber or brown
  • Phenolics due to skin contact
  • Honey, nuts, caramel, citrus peel, dried stone fruit
18
Q

Sercial

A
  • Extra dry / dry
  • Light colour
  • Light body
  • Citrus peel, nuts
19
Q

Verdelho

A
  • Medium dry
  • Darker colour than Sercial
  • More body than Sercial
  • Candied fruits
20
Q

Boal

A
  • Medium sweet
  • Fuller body than Verdelho
  • Darker colour than Verdelho
  • Caramel, chocolate, candied nuts
21
Q

Malvasia

A
  • Sweet
  • Full body
  • Brown
  • High acidity
  • Raisins, caramel
22
Q

Terrantez

A
  • Medium dry / medium sweet
  • Delicate
  • Citrus peel, caramel, floral
23
Q

Tinta Negra

A

Any level of sweetness

24
Q

Age Indicated Madeira: 5 years

A
  • Tinta Negra
  • Estufagem
  • Good to very good
25
Q

Age Indicated Madeira: 10 years or older

A
  • One of the white varieties / Tinta Negra
  • Canteiro
  • Concentrated and complex
  • High acidity
  • Very good to outstanding (the older, the better)
26
Q

Rainwater

A
  • -10y
  • Medium dry
  • Light body
  • Light flavour concentration
  • 18% ABV
27
Q

Frasqueira /Garrafeira

A
  • +20y in wood
  • Single, reccomended grape
  • Year of harvest, year of bottling
  • Quality checked by IVBAM
  • Concentration, complexity
  • Tertiary flavours
  • High acidity
28
Q

Colheita Madeira

A
  • +5y in wood
  • Single variety or blend
  • Harvest year, bottling year
  • Quality checked by IVBAM
29
Q

Muscat de Beaumes-de-Venise

A

White:
- Muscat Blanc à Petit Grains
- Unaged
- Medium body
- Medium acidity
- 15% ABV
- Blossom, grape, peach, honey
- Domaine des Bernardins

Red & Rosé:
- Muscat à Petit Grains Rouge

30
Q

Vin Doix Natural Rasteau

A

Red:
- 75% Grenache Noir
- 25% Grenache Gris, Grenache Blanc, Rhône varieties
- 16-18% ABV
- Unaged: jammy cherry & plum
- Oxidative: dried fruit, nuts

Rosé:
- Saignée
- Fortified of the skins

White:
- Only a small proportion

31
Q

Muscat de Frontignan

A
  • Muscat Blanc à Petit Grains
  • Unaged
  • Fuller body
  • Tropical fruit
32
Q

Muscat de St-Jean-de-Minervois

A
  • Muscat Blanc à Petit Grains
  • Unaged
  • Higher acidity
  • Lighter body
  • Stone fruit, floral
33
Q

Banyuls

A

Red:
- 50% Grenache Noir
- Grenache Blanc, Grenache Gris
- Domaine Vial-Magneres

White:
- Only a very small proportion

34
Q

Banyuls Grand Cru

A

Only red:
- 75% Grenache Noir
- +30 months maturation
- Longer maturation = Hors d’âge or Rancio

35
Q

Maury

A

Red:
75% Grenache Noir

White:
- Only a small proportion
- Unaged style

Unfortified:
- Maury Sec AOC

36
Q

Muscat de Rivesaltes

A
  • Usually a blend of Muscat Blanc à Petit Grains & Muscat of Alexandria
  • Unaged
37
Q

Rivesaltes

A

White:
- Max 20% Muscat varieties
- Grenache Blanc, Grenache Gris, Macabeu, Malvoisie
- Ambré, Hors d’âge, Rancio

Red:
- Mainly Grenache Noir
- Grenat, Tuilé, Hors d’âge, Rancio

38
Q

Rutherglen Muscat

A
  • 3-5 year
  • 180-240 g/L residual sugar
39
Q

Classic Rutherglen Muscat

A
  • 6-10 year
  • 200-280 g/L residual sugar
  • Greater level of concentration, complexity, tertiary flavour
40
Q

Grand Rutherglen Muscat

A
  • 11-19 year
  • 270-400 g/L residual sugar
  • Blend of young and mature wine
41
Q

Rare Rutherglen Muscat

A
  • +20 year
  • 270-400 g/L residual sugar
  • Richest, complex, most intense style
  • Bottled in tiny volumes

WSET L4 D5 Quick Study (8 decks)

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