WSET Fortified Wine Production Methods 2

Question 1

In the production of Vintage Port, when is the wine typically transferred to bottle?

Accepted Answer

After 2 years in large oak vats

Answer

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?

Accepted Answer

Tawny is aged in small oak casks allowing oxidation; Ruby is aged in large vats limiting oxidation

Answer

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?

Accepted Answer

Touriga Franca

Answer

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?

Accepted Answer

To extract color and tannins quickly through foot treading

Answer

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?

Accepted Answer

By the amount of Pedro Ximénez wine blended in after aging

Answer

Oloroso is fermented to dryness and any sweetness in commercial bottlings is typically achieved by blending with sweet Pedro Ximénez or Moscatel wine.

WSET - Wine and Spirit Education Test Practice Test

WSET - Wine and Spirit Education Test Practice Test

WSET Fortified Wine Production Methods 2