Title: WSET Level 3 / WSET Level 3 C45 - Fortified Muscat

Front: What flavour features are common to all of the major Muscat varieties?
Back: They all have low to medium acidity and display perfumed aromas of orange blossom, rose and grape
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Name: What flavour features are common to all of the major Muscat

Front: Describe the best environment for growing Muscats
Back: Warm/hot climates but typically with some cooling influences

Front: What does a cooling influence do to benefit Muscat grapes?
Back: Help to preserve the grapes' acidity levels and aromas

Front: What are the two broad styles into which Muscats are made?
Back: Youthful and unagedFully developed after an extended period of ageing

Front: Describe the profile of youthful, unaged, fortified Muscats
Back: Typically sweet, but rarely lusciousMedium gold in colourFloral and aromatic

Front: What is the aim of a winemaker for youthful, unaged Muscat?
Back: To make sure that varietal character is as pure as possible

Front: Give a notable example of a youthful, unaged fortified Muscat
Back: Muscat de Beaumes-de-Venise (Southern Rhône)
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Name: Give a notable example of a youthful, unaged fortified Musca

Front: At what point will grapes be picked for youthful, unaged fortified Muscats?
Back: When they are ripe and healthy (rather than raising them, as this will mask the pure varietal characteristics)
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Name: At what point will grapes be picked for youthful, unaged for

Front: How is aromatic intensity and richness added to youthful fortified Muscats when the grapes reach the winery?
Back: Some skin contact is widely used
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Name: How is aromatic intensity and richness added to youthful for

Front: How can the effect of skin contact be further enhanced when vinifying youthful Muscat?
Back: By extending skin contact into/throughout fermentation
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Name: How can the effect of skin contact be further enhanced when

Front: Describe fermentation of fortified, youthful Muscat styles
Back: Fermentation is cool and stopped by fortification

Front: What is used to fortify fermenting Muscat and stop fermentation?
Back: 96% abv grape spirit
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Name: What is used to fortify fermenting Muscat and stop fermentat

Front: How are primary fruit flavours preserved in fortified, youthful Muscats before bottling?
Back: The wines are stored in inert vessels prior to bottling and protected from any contact with oxygen
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Name: How are primary fruit flavours preserved in fortified, youth

Front: Describe the range of key attributes in fully developed, aged Muscats
Back: They range in colour from amber to brown and can be sweet or luscious
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Name: Describe the range of key attributes in fully developed, age

Front: Where are aged Muscats made?
Back: In many countries

Front: Where do some of the most celebrated examples of luscious Muscats come from?
Back: Rutherglen, Australia
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Name: Where do some of the most celebrated examples of luscious Mu

Front: What will determine the style of Rutherglen Muscats?
Back: Timing of the harvestWhen the wines are fortifiedLength and type of ageing the wines undergo

Front: Describe harvest of grapes for aged fortified Muscats
Back: They will be picked when ripe and healthy

Front: Describe harvest for luscious styles of Muscat
Back: The producer may want some raisining to occur before harvest

Front: What is the risk of excessive raisining when harvesting Muscats for a luscious style?
Back: Grapes can lose too much of their varietal aromas and resulting wines can lack an expressive Muscat character
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Name: What is the risk of excessive raisining when harvesting Musc

Front: Describe fermentation for aged, fortified Muscats
Back: Fermentation will nearly always take place on the skinsFor luscious styles, fortification may take place when fermentation has reached only 2% abv

Front: What will happen once grapes have been fortified for aged/luscious Muscats?
Back: They will undergo a period of oxidative ageing that can last for decades
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Name: What will happen once grapes have been fortified for aged/lu

Front: Describe key elements of the ageing process for maturation of Muscats
Back: Old woodLarge oak vesselsOccasionally aged in warm conditions
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Name: Describe key elements of the ageing process for maturation o

Front: Describe fortified Muscats as they age
Back: They become amber and finally brownDevelop pronounced oxidative aromasEven when very old, they can still retain their Muscat aromas

Front: What practice is common with Muscats at the end of ageing and just before bottling?
Back: They are given an aromatic lift by blending in a small amount of more youthful wine prior to bottling
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Name: What practice is common with Muscats at the end of ageing an