WSET Fortified Wine Production Methods 2 — Questions and Answers
Question 1: In the production of Vintage Port, when is the wine typically transferred to bottle?
- After 2 years in large oak vats (Correct answer)
- After 50 years of barrel aging
- After 20 years of cask maturation
- Immediately after fermentation without any oak contact
Correct answer: After 2 years in large oak vats
Vintage Port is aged for approximately 2 years in large oak vats before being bottled, where it then continues to develop for decades.
Question 2: What distinguishes a Tawny Port from a Ruby Port in terms of production?
- Tawny is aged in small oak casks allowing oxidation; Ruby is aged in large vats limiting oxidation (Correct answer)
- Tawny is made from white grapes; Ruby is made from red grapes
- Tawny is fortified with grape spirit; Ruby is fortified with neutral alcohol
- Tawny undergoes malolactic fermentation; Ruby does not
Correct answer: Tawny is aged in small oak casks allowing oxidation; Ruby is aged in large vats limiting oxidation
Tawny Port gains its orange-brown color and nutty flavors through extended aging in small wooden casks that allow gradual oxidation, unlike Ruby which is kept in large vats.
Question 3: Which grape variety is the most widely planted in the Douro Valley for Port production?
- Touriga Franca (Correct answer)
- Touriga Nacional
- Tinta Roriz
- Tinta Barroca
Correct answer: Touriga Franca
Touriga Franca is the most widely planted grape variety in the Douro Valley, though Touriga Nacional is considered the highest quality variety.
Question 4: What is the primary purpose of using a Lagar in traditional Port production?
- To extract color and tannins quickly through foot treading (Correct answer)
- To filter the wine before fortification
- To cool the fermenting must
- To measure the sugar levels of the grape must
Correct answer: To extract color and tannins quickly through foot treading
Lagares are shallow granite troughs where foot treading extracts color and tannins rapidly during the brief fermentation window before fortification halts the process.
Question 5: How is the sweetness level of Sherry Oloroso primarily determined?
- By the amount of Pedro Ximénez wine blended in after aging (Correct answer)
- By stopping fermentation early with grape spirit
- By the natural residual sugar left after incomplete fermentation
- By adding concentrated grape must during fermentation
Correct answer: By the amount of Pedro Ximénez wine blended in after aging
Oloroso is fermented to dryness and any sweetness in commercial bottlings is typically achieved by blending with sweet Pedro Ximénez or Moscatel wine.
Question 6: What role does the 'Cabeceo' play in Sherry production?
- It is the addition of grape spirit to adjust alcohol before entering the Solera (Correct answer)
- It is the foot treading process used in Jerez
- It is the clarification agent used to fine Sherry
- It refers to the first pressing of Palomino grapes
Correct answer: It is the addition of grape spirit to adjust alcohol before entering the Solera
Cabeceo is the fortification step in Sherry production where neutral grape spirit is added to bring the wine to the desired alcohol level before it enters the Solera system.
Question 7: Which style of Madeira undergoes the longest aging requirement to be labeled 'Frasqueira' (Vintage)?
- At least 20 years in cask before bottling (Correct answer)
- At least 5 years in cask
- At least 10 years in cask
- At least 3 years in cask
Correct answer: At least 20 years in cask before bottling
Frasqueira (Vintage) Madeira must be aged for a minimum of 20 years in cask before bottling, making it among the most long-lived of all fortified wines.
WSET Fortified Wine Production Methods 2
In the production of Vintage Port, when is the wine typically transferred to bottle?