WSET Fortified Wine Production Methods 3 â Questions and Answers
Question 1: What is the key difference between the production of Fino Sherry and Manzanilla?
- Manzanilla is produced and aged only in SanlĂșcar de Barrameda, giving it a distinctive salty character (Correct answer)
- Manzanilla is made from Moscatel grapes while Fino uses Palomino
- Manzanilla is fortified to a higher alcohol level than Fino
- Manzanilla undergoes oxidative aging while Fino develops under flor
Correct answer: Manzanilla is produced and aged only in SanlĂșcar de Barrameda, giving it a distinctive salty character
Manzanilla is essentially Fino produced exclusively in SanlĂșcar de Barrameda, where the coastal climate promotes thicker flor growth and imparts a distinctive saline quality.
Question 2: In Marsala production, what does the term 'Vergine' indicate?
- The wine has not had any concentrate or cooked must added and is aged for at least 5 years (Correct answer)
- The wine is made from the first free-run juice only
- The wine has been produced from certified organic grapes
- The wine has been unfortified and is naturally sweet
Correct answer: The wine has not had any concentrate or cooked must added and is aged for at least 5 years
Marsala Vergine is the purest style, prohibited from containing sweetening agents like mosto cotto, and must be aged for a minimum of 5 years.
Question 3: What is the main reason that flor yeast dies in the production of Amontillado Sherry?
- The wine is fortified to around 17-18% alcohol, which is too high for flor to survive (Correct answer)
- The wine is exposed to high temperatures in the estufagem process
- The wine is blended with Oloroso, which kills the flor
- The wine is filtered to remove the flor before oxidative aging begins
Correct answer: The wine is fortified to around 17-18% alcohol, which is too high for flor to survive
Amontillado begins like Fino under flor, but is then fortified to approximately 17-18% ABV, a level at which the flor yeast cannot survive, allowing oxidative aging to begin.
Question 4: Which of the following best describes the 'Running' process in Madeira production?
- The process of drawing wine from higher criaderas to lower ones in a Solera-like system (Correct answer)
- The blending of different vintages to create a consistent Madeira style
- The heating of wine in large stainless steel tanks called estufas
- The addition of grape spirit partway through fermentation to retain sweetness
Correct answer: The process of drawing wine from higher criaderas to lower ones in a Solera-like system
Madeira's Canteiro system uses a Solera-like structure where wine is drawn down through successive levels, blending younger and older wines over time.
Question 5: What is the minimum alcohol level to which Port wine must be fortified?
- 19% ABV (Correct answer)
- 15% ABV
- 22% ABV
- 17% ABV
Correct answer: 19% ABV
Port is fortified to a minimum of 19% ABV, which arrests fermentation and preserves residual sugar, though most Ports reach 19-22% ABV.
Question 6: What distinguishes a Colheita Port from a Tawny Port with an age indication?
- Colheita is a Tawny-style Port from a single declared vintage year (Correct answer)
- Colheita is a Ruby-style Port aged in large vats
- Colheita must be aged for at least 40 years before release
- Colheita is made exclusively from Touriga Nacional grapes
Correct answer: Colheita is a Tawny-style Port from a single declared vintage year
Colheita is a Tawny-style Port produced from grapes of a single vintage year, unlike blended 10, 20, 30, or 40-year Tawnies which are blends of multiple years.
Question 7: In Vin Doux Naturel production, at what point is grape spirit added to halt fermentation?
- When the fermenting must has reached approximately 5-8% alcohol and retains significant residual sugar (Correct answer)
- When fermentation is fully complete and all sugar has been converted
- Before fermentation begins, to prevent any sugar conversion
- When the wine reaches 15% alcohol and only trace sugars remain
Correct answer: When the fermenting must has reached approximately 5-8% alcohol and retains significant residual sugar
In Vin Doux Naturel production, grape spirit (mutage) is added when the must has fermented to roughly 5-8% alcohol, preserving residual grape sugars.
WSET Fortified Wine Production Methods 3
What is the key difference between the production of Fino Sherry and Manzanilla?