WSET Study Guide 2026

For Oloroso Sherry, the base wine is deliberately fortified to 17% abv or higher. This higher alcohol level is toxic to the 'flor' yeast, preventing it from forming. This ensures the wine ages oxidatively from the start, developing the rich, nutty, and complex characteristics typical of the Oloroso style. Fino Sherry is fortified to a lower level (around 15%) specifically to allow the flor to thrive.

The vast majority of wines produced globally are intended for consumption within a few years of their vintage. Only a small percentage of high-quality wines possess the necessary structure (acidity, tannin, fruit concentration) to benefit from extended aging. Most everyday wines will actually deteriorate if kept for too long, losing their freshness and vibrancy.

The ISO (International Organization for Standardization) tasting glass is specifically designed with standard dimensions to ensure consistency and neutrality in professional wine tasting. Its precise height of 140-150 mm, along with its specific bowl shape and rim diameter, is crucial for concentrating aromas and allowing for objective evaluation of a wine's appearance, smell, and taste.

The bubbles in sparkling wine are created by carbon dioxide gas. This gas can be produced through secondary fermentation, which can occur either in a sealed tank (Charmat method) or directly in the bottle (Traditional method). Additionally, some sparkling wines are made by simply injecting carbon dioxide into still wine, a process known as carbonation.

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.

Barossa Valley Shiraz is famous for producing full-bodied, intensely flavored wines with concentrated dark fruit notes like blackberry, often complemented by sweet spice from oak aging and sometimes smoky or chocolatey characteristics. This description perfectly matches the typical profile of a premium Shiraz from this Australian region. The other options describe wines with very different aromatic and structural profiles.