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WSET Level 2 > Fortified Wines > Flashcards

Fortified Wines Flashcards

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1
Q

What are the two types of fortified wines.

A

Sherry and Port

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2
Q

All port is sweet. True/False

A

True

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3
Q

Sherry can be dry or sweet. True/False

A

True

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4
Q

Where is Sherry produced in Spain

A

Jerez de le Frontera

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5
Q

What is the most common wine used to make Sherry

A

Palomino

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6
Q

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

A

Once fermentation is complete

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7
Q

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

A

Solera

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8
Q

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

A

False

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9
Q

How does Sherry develop its distinctive flavours

A

In the Solera system

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10
Q

Name three dry Sherry styles

A

Fino
Oloroso
Amontillado

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11
Q

What is Flor

A

A thick white layer of yeast

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12
Q

Which type of Sherry is made using Flor

A

Fino

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13
Q

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

A

15%

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14
Q

What is the point of Flor

A

To protect the Sherry from oxygen

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15
Q

Describe the following for a Fino Sherry
Colour
Aromas

A

Pale Lemon
Apple and Almonds
Biscuit
Bread Dough

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16
Q

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

A

Flor

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17
Q

Fino Sherry should be aged before serving.

A

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

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18
Q

Fino Sherry is best served Chilled or Lightly Chilled?

A

Chilled

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19
Q

Which Sherry style uses Flor in the process.

A

Fino Sherry

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20
Q

Flor can survive up to 17% alcohol

A

False

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21
Q

To what alcohol level is Olorosa fortified to

A

17%

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22
Q

How does Oloroso age?

A

Oxidatively

23
Q

Describe the colour and flavours of Oloroso Sherry

A

Brown
Dried Fruits (Raisins, Prunes)
Walnuts and Caramels

24
Q

What flavours come from deliberate oxidization in the Sherry making process

A

Walnuts and Caramel

25
Q

Does Amontillado Sherry age oxidatively or under flor

A

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

26
Q

Are Amontillado Sherries darker or lighter than Fino SherriesW\

A

Darker

27
Q

Describe the flavours in Amontillado Sherry

A

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

28
Q

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

A

Yes

29
Q

Name three types of sweet sherries

A

Pale cream
Medium
Cream

30
Q

Which dry sherry is used to make Pale Cream Sherry

A

Fino

31
Q

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

A

Sweet

32
Q

How are the grapes concentrated in PX Sherry

A

Sun drying

33
Q

Is PX sherry aged oxidatively or with Flor

A

Oxidatively in the solera

34
Q

Describe the colour and flavours of a PX sherry

A

Almost black
Fig, prune and raisin

35
Q

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

A

PX

36
Q

Where in Portugal are the grapes grown to produce Port.

A

Upper Duoro

37
Q

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

A

False

38
Q

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

A

False, it’s used in the port making process

39
Q

How is fermentation interrupted when making port?

A

Adding grape spirit

40
Q

What type of port is deeply coloured and fruity

A

Ruby Ports

41
Q

What type of vessels are used for aging port

A

Large old oak vessels

42
Q

Describe the flavour profile of a ruby port

A

Black cherry and blackberry and sometimes black pepper

43
Q

Name three types of ruby style ports

A

Ruby ports
Reserve Ruby Ports
Late Bottled vintage (LBV)

44
Q

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

A

False

45
Q

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

A

So false

46
Q

Does vintage port have any tannin characteristcs?

A

Yes, high tannin

47
Q

Describe the color change in Vintage Port as it ages

A

Rub to garnet

48
Q

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

A

Dried fruit, leather and coffee

49
Q

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

A

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

50
Q

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

A

False, it is declared only in the best years

51
Q

How does Tawny port get its colour

A

Oxidative aging

52
Q

Tawny port is aged in small or large barrels?

A

Small

53
Q

Describe the aromas in a Tawny Port

A

Dried fruit
Walnut, coffee and caramel

54
Q

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

A

Fruity, low tannin and pale

WSET Level 2 (15 decks)

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