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WSET L3-Fortified Muscats
Terms in this set (7)
Characters of muscat
L to M acid, perfume, orange blossom, rose, grape.
Viticulture for muscat
Thrive in warm conditions it best sites benefit from cooling influence such as winds to help retain acid andnaromatics.
Med gold in color, floral, aromatic. Aim is pure varietal character. Sweet, not luscious.
Ex: Muscat de Beaumes-de-Venise from Southern Rhône.
Making youthful unaged muscat
Picked ripen and healthy. Avoid drying grapes as flavours mask varietal character. Some skin contact widely used. Cool ferment stopped by adding grape spirit (96%abv). Stores in inert vessels and protected from oxygen.
Fully developed aged muscats
Amber to brown, sweet to luscious. Made many countries. Ex: Rutherglen in Australia.
Making aged muscats
Picked ripe and healthy. Some drying/raisinjng can occur but care taken. Skin ferments almost always. If luscious, fortification may take place when abv only 2%'
Ageing developed, aged muscats
Oxidative. Can last for decades. Old wood essential. Occasionally in warm conditions. Can still retain Muscat aromas even when old. Oldest wines commonly given lift by adding small amount of newer wine to blend before bottling.
THIS SET IS OFTEN IN FOLDERS WITH...
WSET L3 - Sherry
WSET L3 - Argentina
WSET L3 - Portugal
WSET L3 -USA
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