WSET Fortified Wine Production Methods 3

Question 1

What is the key difference between the production of Fino Sherry and Manzanilla?

Accepted Answer

Manzanilla is produced and aged only in Sanlúcar de Barrameda, giving it a distinctive salty character

Answer

Manzanilla is essentially Fino produced exclusively in Sanlúcar 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?

Accepted Answer

The wine has not had any concentrate or cooked must added and is aged for at least 5 years

Answer

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?

Accepted Answer

The wine is fortified to around 17-18% alcohol, which is too high for flor to survive

Answer

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?

Accepted Answer

The process of drawing wine from higher criaderas to lower ones in a Solera-like system

Answer

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?

Accepted Answer

19% ABV

Answer

Port is fortified to a minimum of 19% ABV, which arrests fermentation and preserves residual sugar, though most Ports reach 19-22% ABV.

WSET - Wine and Spirit Education Test Practice Test

WSET - Wine and Spirit Education Test Practice Test

WSET Fortified Wine Production Methods 3