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WSET D5 > VDN & Rutherglen Muscat > Flashcards

VDN & Rutherglen Muscat Flashcards

1
Q

VDN stands for…

A

Vins Doux Naturels

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2
Q

PDOs for VDN are in…

A
  1. Roussillon - 80% of the production
  2. Languedoc
  3. Southern Rhone
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3
Q

Common moderating factors for VDN producing regions

A
  • Warm Mediterranean - successful accumualtion of sugar
  • Roussillon being the warmest and driest
  • Tramontane winds - greater transpiration = less water and more concentration
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4
Q

Six grape types used in VDN

A
  1. Muscat Blanc a Petit Grains
  2. Muscat of Alexandria
  3. Grenache Noir
  4. Macabeu/Macabeo
  5. Grenache Blanc
  6. Grenache Gris
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5
Q

VDN grapes are harvest slightly ____ but still retaining _____.

A

Riper but still retaining acidity

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6
Q

Muscat-based VDNs have ______ g/L RS.

A

100-125 gL for Muscat-based VDNs

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7
Q

Grenache-based VDNs have ______ g/L RS.

A

45 gL RS for Grenache-based VDNS

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8
Q

Neutral spirit of _____% abv is used to fortify VDNs.

A

95-96% abv

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9
Q

Fortification happens when the fermentation reaches _____ % abv to make wines of _____ % abv.

A

Spirit added when reaching 5-8% to have final abv of 15-18%.

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10
Q

Approximately ____% of final VDNs by volume is fortifying spirit - another reason why it doesn’t smell spirity.

A

5-10

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11
Q

Muscat-based VDNs undergo short period of skin contact of _____ hrs prior to fermentation to extract more aromas.

A

6-24hrs

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12
Q

Grenache-based VDNs must be fermented and fortified whilst ______ with the grape skins.

A

Fermented and fortified whilst in contact with the grape skins.

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13
Q

Skin maceration for Grenache-based VDNs can continue _____ weeks past the fortification date to maximise extraction.

A

1-2 weeks post fortification

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14
Q

Primary goal for making unaged VDNs…

A

Maximum freshness

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15
Q

Two cap management techniques for VDNS…

A
  1. Pumping over
  2. Punching down
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16
Q

Fermentation temperature for Muscat-based VDNs is…

A

15°C for white VDNs to ensure fresh fruits

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17
Q

Fermentation temperature for Grenache-based VDNs is…

A

28°C for red VDNs to ensure extraction

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18
Q

Unaged Muscat-based VDNs have the aromas of…

A

Grapey & floral - peach, pear and honey

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19
Q

Unaged Grenache-based VDNs have the aromas of…

A

Blackberries, raspberry & plums

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20
Q

Aging of VDNs can be kept in _____ barrels and _______ topped to encourage oxidative characteristics.

A

Old oak barrels and not topped up

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21
Q

Two VDN appellations in the Rhone

A
  1. Muscat de Beaumes-de-Venise
  2. Vin Doux Naturel Rasteau
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22
Q

Muscat are planted in _____ facign slopes for shelter from the Mistral winds

A

South-east facing slopes

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23
Q

Describe a typical Muscat de Beaumes-de-Venise

A
  • Always unaged
  • Low alcohol - around 15%
  • Protectively made to keep freshness
  • Primary aromas of blossom, grape, peach and honey
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24
Q

A significant producer in Beaumes-de-Venise

A

Domaine des Bernardins

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25
Describe a typical VDN Rasteau
- Red, rose with the saignee method or white - Unaged or oxidative - V ripe with almost jammy fruit flavours - Unaged can have notes of cherries and plums - Oxidative show dried fruits and nutty hints - Med alc of 16-18%
26
Languedoc Muscat VDNs are all made of _______ in an ____ style.
Muscat Blanc a Petit Grains in an unaged style
27
Because of higher altitude and cooler climate, Languedoc VDNs tend to have ____ acidity, ______ body and more ________ aromas.
Languedoc VDNs have higher acidity, lighter body and more stoney fruit and floral aromas.
28
VDNs make up _____ % of Roussillon AOC production.
45% Roussillon AOC production are VDNs
29
Grenat
Unaged red VDNs from Maury
30
Blanc
Unaged white VDNs
31
Rimage
Unaged red VDNs from Banyuls
32
Tuille
Oxidatively aged red VDNs from Maury
33
Traditionnel (VDN)
Oxidatively aged red VDNs from Banyuls
34
Ambre
White VDNs aged oxidatively
35
Hors d'age
Red and white VDNs that have been aged oxidatively longer than Tuile or Ambre wines
36
Rancio
- Denotes having the "rancio" character - Leather, wood varnish, strong coffee
37
Banyuls AOC Traditionnel VDNs
- Min 50% Grenache Noir, but can also include Grenache Blanc and Grenach Gris - Oxidatively aged - Red and white
38
Banyuls VDN grapes are grown on steep terraced ____ slopes.
Schist
39
Significant producer of Banyul AOC
Domaine Vial-Magneres
40
Banyuls Grand Cru AOC Traditionnel VDNs
- Red only - 75% Grenache Noir - Matured oxidatively for min 30 months - Above 30mos can be labelled Hors d'age or Rancio
41
Maury AOC Tuilles
- Min 75% Grenache Noir - Red or white
42
Muscat de Rivesaltes AOC
- The largest appellation in Roussillon - Exclusively unoaked white - Muscat Blanc & Muscat of Alexandria
43
Rivesaltes AOC
- All range of VDN styles - Whites can only be made of 20% Muscats, the rest must be a blend of Grenache Blanc and Gri, Macabeu and Malvoisie
44
Significant producer of Rivesaltes AOC
Domaine Cazes
45
Most of Rutherglen Muscat producers today are _____ run.
Family run for generations, most with their house style
46
Three key procuders of Rutherglen Muscat are
1. Pfeiffer Wines - lighter fresher 2. All Saints - intense & luscious 3. Morris - intense & luscious
47
Climate of Rutherglen, inland Victoria
Warm continental
48
Moderating influend of Rutherglen
- Cool air descending from the Victorian Alps - Warm days in the growing season ensures max ripeness - Long dry autums means high level of sugar in grapes
49
Harvest time for Rutherglen Muscat
Mid-March and May
50
Different fruits picked at different times in Rutherglen to gain a _____ of flavours
Combination of fresh Muscat aromas and extra-ripe dried fruit flavours
51
Botryis is _______ in Rutherglen Muscat.
Not desired - organa marmalade doesn't work well with the style
52
______ aromas should be obvious even in the most aged of Rutherglen Muscat.
Grapey aromas, the signature of Muscat
53
Crushed Muscat are fermented _______briefly to ________ the pulp and realease sugar and flavours.
Fermented on skin briefly to break down the pulp
54
______ may be added to the juice to help fermenting Rutherglen Muscat.
Enzyme
55
Cap management techniques used in Rutherglen include...
1. Punching down 2. Pumping over 3. Rotary fermenters
56
Fermentation of Rutherglen Muscat is stopped once reaching _____% abv and drained off skin.
intense & luscious
57
A neutral fortifying spirit of _____% abv will be added to the lightly fermented juice to fortifiy to ____% final abv.
96% abv spirit added to fortify to 17.5% final abv
58
Rutherglen Muscat is matured in _______ vessels, often in ______ conditions.
Aged in very old Oak vessels, often in warm conditions
59
Two types of oak barrels for ageing Rutherglen Muscat
1. Large round or oval casks of 1,300 to 9,000 L 2. Smaller barrels of 180-500 L
60
Some houses use a modified ______ system to produce Rutherglen Muscats.
Solera system
61
Four classifications for Rutherglen Muscat
1. Rutherglen Muscat - avg 3-5yo, RS 180-240 g/L 2. Classic Rutherglen Muscat - avg 6-10yo, RS 200-280 g/L 3. Grand Rutherglen Muscat - avg 11-19yo, RS 270-400 g/L 4. Rare Rutherglen Muscat - min 20yo, RS 270-400 g/L
62
Describe a typical Rutherglen Muscat (3-5yo).
- Medium amber or tawny - Pronounced aromas of raisins, figs,dates and sweet spices - Uimissable grape aromas - Med(+) acidity, med alc, pronounced intentsity
63
Describe a typical Gand and Rare Rutherglen Muscat (10+ yo).
- Brown in colour - Pronounced nutty, treacle, liquorice characters - Lusciously sweet and sticky - Med+ to high acidity
64
Once fully matured, Rutherglen Muscat ______ benefit from futher bottle ageing.
Does not benefit from further bottle ageing.
65
Muscat of Rutherglen Network
- Grower association - Estabilished 1995

WSET D5 (5 decks)

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