Session #6. Sparkling and Fortified wines. Chapters 24 and 25.

Question 1

Which Sherry is pale, and aged without exposure to oxygen?

Answer 1

Fino

Question 2

Which Sherry is pale brown, having been aged partly under a layer of flor (biological ageing), and partly with exposure to oxygen?

Answer 2

Amontillado

Question 3

Which Sherry is deep brown, and aged with exposure to oxygen?

Answer 3

Oloroso

Question 4

Which method of sparkling wine production will result in a wine with residual sweetness?

Answer 4

Asti method (a variation on the tank method)

Question 5

Which method of sparkling wine production will result in a wine with autolytic character?

Answer 5

Traditional method

Question 6

Which is fortified after fermentation, Port or Sherry?

Answer 6

Sherry (fermented to dry)

Question 7

What term is used to describe the process whereby dead yeast cells (lees) impart bready flavour into a wine?

Answer 7

Yeast autolysis

Question 8

What names are used for sweetened Sherries? x2

Answer 8

Cream Sherry Medium Sherry

Question 9

What name is given to the process of removing the dead yeast cells/sediment?

Answer 9

Disgorgement

Question 10

What is the name of the yeast that grows on a Fino during ageing?

Answer 10

Flor

Question 11

What is meant by the term ‘fortify’?

Answer 11

Addition of alcohol

Question 12

What flavours are associated with a Tawny Port?

Answer 12

Walnut, coffee, caramel, and dried fruit.

Question 13

Late Bottled Vintage Port (LBV) is closest in style to a Ruby Port or a Tawny Port?

Answer 13

Ruby - despite the name indicating age.

Question 14

Is Port fortified during or after fermentation?

Answer 14

During, killing the yeast leaving the sugars.

Question 15

In the traditional method, what stages follow the riddling stage? x2

Answer 15

Disgorgement Then Dosage

Question 16

Identify 3 sparkling wines that are made using the traditional method.

Answer 16

Champagne Cava Cap Classique