WSET - Wine and Spirit Education Fortified Wine Production Methods Questions and Answers

Question 1

Which of the following fortified wines is produced by adding grape spirit to the must *after* fermentation is complete, resulting in a dry style?

Accepted Answer

Fino Sherry

Answer

Fino Sherry is unique in that it is fortified after the base wine has fermented to dryness. The spirit is added to raise the alcohol to around 15-15.5%, which is ideal for the development of the 'flor' yeast layer. Port, sweet Madeira styles, and Vins Doux Naturels like Banyuls are all fortified *during* fermentation to arrest it and retain residual sugar.

Question 2

A winemaker in the Douro Valley adds a 77% abv grape spirit to fermenting grape must when the alcohol has reached 6-8%. This process, known as 'mutage', stops fermentation. What style of wine is being produced?

Accepted Answer

Port

Answer

The production of Port involves adding a grape spirit (aguardente) at approximately 77% abv to the fermenting must when about half the sugar has been converted to alcohol. This action, called mutage or fortification, halts the fermentation, preserving the natural sweetness of the grapes and resulting in a sweet, high-alcohol fortified wine.

Question 3

The 'estufagem' process is a key production method for which fortified wine, designed to replicate the effects of long sea voyages in hot climates?

Accepted Answer

Madeira

Answer

Madeira is unique for its 'estufagem' process, where the wine is heated in tanks (estufas) for a period of months to accelerate aging and create its characteristic caramelized, nutty flavors. This was developed to mimic the 'maderization' that occurred historically when casks of wine were transported through the tropics on ships.

Question 4

What is the primary purpose of the Solera system in the production of Sherry?

Accepted Answer

To achieve a consistent style and quality by blending wines of different ages.

Answer

The Solera system is a fractional blending and aging process used for Sherry. It involves a series of barrels (criaderas and the solera) where younger wines are progressively blended with older wines. The main goal is to create a final product that is consistent in style, character, and quality from year to year, smoothing out vintage variations.

Question 5

Vins Doux Naturels (VDNs), such as Muscat de Beaumes-de-Venise, are fortified during fermentation. What is the typical strength of the neutral grape spirit used in their production?

Accepted Answer

95-96% abv

Answer

The production of Vins Doux Naturels involves mutage, the addition of a high-strength neutral grape spirit to the fermenting must. Regulations and tradition dictate the use of a spirit that is at least 95% abv to effectively stop the yeast activity while adding minimal volume, thus preserving the wine's original character.

WSET - Wine and Spirit Education Test Practice Test

WSET - Wine and Spirit Education Test Practice Test

WSET - Wine and Spirit Education Fortified Wine Production Methods Questions and Answers