Chapter Seven: Fortified Wine Production

Question 1

What is halting fermentation via the addition of spirits called?

Answer 1

Mutage

Question 2

What are the two main categories of Sherry?

Answer 2

Fino

Oloroso

Question 3

What is the series of barrels used for aging Sherry called?

Answer 3

Solera (Solera system)

Question 4

What are the “layers” in a solera system called?

Answer 4

Criaderas (“nurseries”)

Question 5

What is the aging in the presence of flor yeast called?

Answer 5

Biological aging

Question 6

What is the type of blending system used by a solera?

Answer 6

Fractional blending, referring to the fact that the barrels are never completely emptied

Question 7

What is the level of alcohol (after fortification) idea for a wine that will undergo biological aging?

Answer 7

15% to 15.5% abv (no higher)

Question 8

What is the aging of Sherry called while NOT in the presence of flor yeast?

Answer 8

Oxidative aging

Question 9

What are sweet, fortified wines produced in the south of France called?

Answer 9

Vin doux Naturel

Question 10

What is the country of production for Madeira?

Answer 10

Portugal

Question 11

What is the country of production for Commandaria?

Answer 11

Cyprus

Question 12

What is the country of production for Marsala?

Answer 12

Italy

Question 13

What is the region of production for Banyuls?

Answer 13

Roussillon

Question 14

What is the French term for wine produced by the fortification of grape must?

Answer 14

Mistelle

Question 15

What is the Spanish term for wine produced by the fortification of grape must?

Answer 15

Mistela (no fermentation)

Vino de licor (short fermentation)

Question 16

What is the fortified grape must used to sweeten Marsala?

Answer 16

Sifone

Question 17

What is the general EU term for fortified wines?

Answer 17

Vin de liqueur