Fortified Wines

Question 1

What are the two types of fortified wines.

Answer 1

Sherry and Port

Question 2

All port is sweet. True/False

Answer 2

True

Question 3

Sherry can be dry or sweet. True/False

Answer 3

True

Question 4

Where is Sherry produced in Spain

Answer 4

Jerez de le Frontera

Question 5

What is the most common wine used to make Sherry

Answer 5

Palomino

Question 6

In the Sherry making process, when is alcohol added to fortify the wine?

Answer 6

Once fermentation is complete

Question 7

What is the name of a system of old oak casks containing wines of different ages.

Answer 7

Solera

Question 8

Wines of only one vintage are used when making Sherry. True/False

Answer 8

False

Question 9

How does Sherry develop its distinctive flavours

Answer 9

In the Solera system

Question 10

Name three dry Sherry styles

Answer 10

Fino
Oloroso
Amontillado

Question 11

What is Flor

Answer 11

A thick white layer of yeast

Question 12

Which type of Sherry is made using Flor

Answer 12

Fino

Question 13

In Fino Sherry what is the abv fortified to before it enter the solera

Answer 13

15%

Question 14

What is the point of Flor

Answer 14

To protect the Sherry from oxygen

Question 15

Describe the following for a Fino Sherry
Colour
Aromas

Answer 15

Pale Lemon
Apple and Almonds
Biscuit
Bread Dough

Question 16

Where does Fino Sherry get its Biscuit and Bread Dough aromas from

Answer 16

Flor

Question 17

Fino Sherry should be aged before serving.

Answer 17

False, it should be consumed young or it will lose its freshness

Question 18

Fino Sherry is best served Chilled or Lightly Chilled?

Answer 18

Chilled

Question 19

Which Sherry style uses Flor in the process.

Answer 19

Fino Sherry

Question 20

Flor can survive up to 17% alcohol

Answer 20

False

Question 21

To what alcohol level is Olorosa fortified to

Answer 21

17%

Question 22

How does Oloroso age?

Answer 22

Oxidatively

Question 23

Describe the colour and flavours of Oloroso Sherry

Answer 23

Brown
Dried Fruits (Raisins, Prunes)
Walnuts and Caramels

Question 24

What flavours come from deliberate oxidization in the Sherry making process

Answer 24

Walnuts and Caramel

Question 25

Does Amontillado Sherry age oxidatively or under flor

Answer 25

Both, first it ages under flor and is then refortified for 17% abv which kills the floor and allows the wine to age oxidatively until it's bottled

Question 26

Are Amontillado Sherries darker or lighter than Fino SherriesW\

Answer 26

Darker

Question 27

Describe the flavours in Amontillado Sherry

Answer 27

Biscuit and bread dough from flor Walnuts and caramel from oxidative ageing.

Question 28

Do sweet sherries have to identify on the label that they have been sweetened?

Answer 28

Yes

Question 29

Name three types of sweet sherries

Answer 29

Pale cream Medium Cream

Question 30

Which dry sherry is used to make Pale Cream Sherry

Answer 30

Fino

Question 31

Is PX Sherry (Pedro Ximenez) a dry or sweet sherry.

Answer 31

Sweet

Question 32

How are the grapes concentrated in PX Sherry

Answer 32

Sun drying

Question 33

Is PX sherry aged oxidatively or with Flor

Answer 33

Oxidatively in the solera

Question 34

Describe the colour and flavours of a PX sherry

Answer 34

Almost black Fig, prune and raisin

Question 35

Which Sherry is often used as the sweetening component in Cream sherries

Answer 35

PX

Question 36

Where in Portugal are the grapes grown to produce Port.

Answer 36

Upper Duoro

Question 37

Most ports are made from black grape varieties from single vintages. True/False

Answer 37

False

Question 38

Foot treading is a traditional method in extracting colour and tannin from grapes when making sherry. True/False

Answer 38

False, it's used in the port making process

Question 39

How is fermentation interrupted when making port?

Answer 39

Adding grape spirit

Question 40

What type of port is deeply coloured and fruity

Answer 40

Ruby Ports

Question 41

What type of vessels are used for aging port

Answer 41

Large old oak vessels

Question 42

Describe the flavour profile of a ruby port

Answer 42

Black cherry and blackberry and sometimes black pepper

Question 43

Name three types of ruby style ports

Answer 43

Ruby ports Reserve Ruby Ports Late Bottled vintage (LBV)

Question 44

Late bottle vintage ports use wines from a variety of vintages. True/False

Answer 44

False

Question 45

Vintage port should be consumed when young to ensure the quality flavours. True/False

Answer 45

So false

Question 46

Does vintage port have any tannin characteristcs?

Answer 46

Yes, high tannin

Question 47

Describe the color change in Vintage Port as it ages

Answer 47

Rub to garnet

Question 48

What are some tertiary flavours that come from an aged Vintage Port?

Answer 48

Dried fruit, leather and coffee

Question 49

Vintage port does not need to be decanted. True/false

Answer 49

True, it has a thick sediment and needs t be decanted

Question 50

Vintage ports are produced annually using the best quality grapes from that year. True/False

Answer 50

False, it is declared only in the best years

Question 51

How does Tawny port get its colour

Answer 51

Oxidative aging

Question 52

Tawny port is aged in small or large barrels?

Answer 52

Small

Question 53

Describe the aromas in a Tawny Port

Answer 53

Dried fruit Walnut, coffee and caramel

Question 54

Describe the flavours, tannin and colour intensity of an inexpensive Tawny Port

Answer 54

Fruity, low tannin and pale