WSET Fortified Wine Production Methods 4

Question 1

Which French appellation produces a Vin Doux Naturel primarily from Muscat Blanc à Petits Grains?

Accepted Answer

Muscat de Beaumes-de-Venise

Answer

Muscat de Beaumes-de-Venise, in the Southern Rhône, is produced primarily from Muscat Blanc à Petits Grains and is one of France's most celebrated Vin Doux Naturels.

Question 2

What is the effect of the 'estufagem' process on the flavor profile of Madeira?

Accepted Answer

It creates caramelized, nutty, and dried fruit notes through controlled heating and oxidation

Answer

The estufagem process heats Madeira wine in tanks or heated rooms, accelerating oxidation and Maillard reactions that produce characteristic caramel, dried fruit, and nutty flavors.

Question 3

What is 'mosto cotto' and in which fortified wine is it used?

Accepted Answer

Concentrated cooked grape must used to sweeten certain styles of Marsala

Answer

Mosto cotto is a concentrated, cooked grape must that is permitted as a sweetening and coloring agent in certain Marsala styles, excluding Vergine.

Question 4

Which Port style requires no blending across vintages and must show the character of a single quinta?

Accepted Answer

Single Quinta Vintage Port

Answer

Single Quinta Vintage Port comes from grapes grown exclusively at one estate (quinta) and is not blended with wines from other properties.

Question 5

In the Solera system for Sherry, what is the 'Sacas' process?

Accepted Answer

The withdrawal of wine from the oldest Solera butts for bottling

Answer

Sacas refers to the periodic withdrawal of a portion of wine from the oldest Solera level for bottling, which triggers the cascade of wine moving down through the criaderas.

WSET - Wine and Spirit Education Test Practice Test

WSET - Wine and Spirit Education Test Practice Test

WSET Fortified Wine Production Methods 4