Chapter Seven - Fortified Wine Production

Question 1

Country of origin for Commandaria

Answer 1

Cyprus

Question 2

Country of origin for Marsala

Answer 2

Italy

Question 3

Country of origin for Mavrodaphne of Patras

Answer 3

Greece

Question 4

Country of origin for for Banyuls

Answer 4

France / Roussillon

Question 5

Country of origin for for Rutherglen Muscat

Answer 5

Australia

Question 6

Country of origin for Muscat de Beaumes de Venise

Answer 6

France

Question 7

Country of origin for for Port

Answer 7

Portugal

Question 8

Country of origin for Madeira

Answer 8

Portugal

Question 9

Country of origin for Malaga

Answer 9

Spain

Question 10

Country of origin for Setubal

Answer 10

Portugal

Question 11

Country of origin for Rasteau

Answer 11

France

Question 12

Country of origin for Maury

Answer 12

France

Question 13

What is the term used for the process of fortified wine production in which alcohol is added to a fermenting wine while it still has a significant amount of sugar in it?

Answer 13

Mutage

Question 14

What grape variety is most widely used in the production of Sherry?

Answer 14

Palomino

Question 15

What two grape varieties are most commonly used in the production of dry style of Madeira

Answer 15

Sercial & Verdelho

Question 16

What style of Sherry is aged in the presence of flor yeast?

Answer 16

Fino

Question 17

What style of Sherry is aged without the presence of flor yeast?

Answer 17

Oloroso

Question 18

What type of aging occurs as a result of flor yeast?

Answer 18

Bio Aging

Question 19

What type of aging occurs when Sherry is allowed direct exposure to air

Answer 19

Oxi Aging

Question 20

What is the name of the complex network of barrels that is used to age Sherry?

Answer 20

Solera System

Question 21

What specific term is used for a French wine made by fortifying unfermented grape juice or must?

Answer 21

Mistelle

Question 22

Where is Banyuls produced?

Answer 22

Roussillon

Question 23

What style of wine is produced in the Cognac region?

Answer 23

Pineau des Charentes

Question 24

The difference between fortification and regular winemaking processes

Answer 24

• The grape varieties used
• The timing of fortification
• The aging regimen applied after fortification

Question 25

The most well known fortified wine made in the dry style

Answer 25

Sherry

Question 26

Where is Sherry made

Answer 26

Jerez

Question 27

What wines are intentionally left to bake in a hot aboveground warehouse?

Answer 27

Madeira and Rutherglen Muscat

Question 28

Sherry matures in a complex network of barrels known as

Answer 28

Solera System

Question 29

Minimum required aging for Fino Sherry

Answer 29

2 years

Question 30

Running the scales

Answer 30

Wine from the first criadera is used to top up the barrels of the solera row, wine from the second criadera tops up the first criadera and so on. Finally, the new wine of the vintage goes into the last (youngest) criadera. Also known as fractional blending

Question 31

What is a vin doux naturel?

Answer 31

- lightly fortified sweet wines produced in the south of france - examples: Muscat de Beaumes de Venise,

Question 32

Two main categories of Sherry

Answer 32

Fino and Oloroso

Question 33

The "layers" in a solera system

Answer 33

Criaderas ("nurseries")

Question 34

Type of blending system used a solera

Answer 34

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

Question 35

Level of alcohol ideal for a wine that will undergo biological aging

Answer 35

15% to 15.5% abv (no higher)

Question 36

Style of fortified, sweet wines produced in the south of France

Answer 36

vin doux naturel

Question 37

Spanish term for wine produced by the fortification of grape must

Answer 37

Mistela (no fermentation) | Vino de licor (small amount of ferm allowed)

Question 38

Fortified grape must used to sweeten

Answer 38

Sifone

Question 39

EU term for all fortified wines

Answer 39

Vins de liqueurs