Chapter 7: Fortified Wine Production

Question 1

Halting fermentation via the addition of spirits

Answer 1

Mutage

Question 2

Two main categories of Sherry

Answer 2

Fino and Oloroso

Question 3

Series of barrels used for aging Sherry

Answer 3

Solera (Solera System)

Question 4

The “layers” in a solera system

Answer 4

Criaderas (“nurseries”)

Question 5

Aging in the presence of flor yeast

Answer 5

Biological aging

Question 6

Type of blending system used in a solera

Answer 6

Fractional blending (refers to the fact that the barrels are never completely emptied)

Question 7

Level of alcohol (after fortification) ideal for a wine that will undergo biological aging

Answer 7

15% to 15.5% abv (no higher)

Question 8

Aging of Sherry while NOT in the presence of flor yeast

Answer 8

Oxidative aging

Question 9

Sweet, fortified wines produced in the south of France

Answer 9

Vin doux Naturel

Question 10

Country of production: Madeira

Answer 10

Portugal

Question 11

Country of production: Commandaria

Answer 11

Cyprus

Question 12

Country of production: Marsala

Answer 12

Italy

Question 13

Region of production: Banyuls

Answer 13

Roussillon

Question 14

French term for wine produced by the fortification of grape must

Answer 14

Mistelle

Question 15

Spanish term for wine produced by the fortification of grape must

Answer 15

1. Mistela (no fermentation) 2. Vino de licor (short fermentation)

Question 16

Fortified grape must used to sweeten Marsala

Answer 16

Sifone

Question 17

General EU term for fortified wines

Answer 17

Vin de liqueur