WSET Level 2: Module 8

Question 1

Traditional method / Méthode traditionelle / Bottle fermentation

Answer 1

Process for making sparkling wine - 2nd fermentation takes place in the bottle (Champagne / Cava / Cap Classique)

Question 2

Port

Answer 2

Portugal - Douro - fortified red wines from black grape varieties (always sweet)

Question 3

LBV

Answer 3

Port wine with vintage (good or very good vintages) -> deep purple red colour - intense fruity aroma

Question 4

Vintage Port

Answer 4

Port wine with vintage and great ageing potential (outstanding vintages) -> deep purple red colour - intense fruity aromas

Question 5

Amontillado

Answer 5

Dry sherry: first matured in the Fino solera under flor; then fortified to 17% and matured further in the Oloroso solera -> amber-coloured - very complex yeasty and nutty aromas

Question 6

PX

Answer 6

Very sweet Sherry: made from sun-dried Pedro Ximénes grapes - deep-coloured (like coffee or Guinness beer) - intensely dried fruit - syrupy consistency

Question 7

Ruby

Answer 7

Port wine without vintage -> deep purple red colour - intense fruity aroma

Question 8

Prosecco

Answer 8

Italy - Veneto (sparkling wines from tank fermentation from Glera grapes)

Question 9

Tawny

Answer 9

Non-vintage Port wine with long barrel ageing -> lightly-coloured garnet red - intense nutty and dried fruit aromas

Question 10

What are the two methods for making fortified wines?

Answer 10

Fortifying after fermentation -> dry fortified wines (Sherry) - fortifying during fermentation -> sweet fortified wines (Port)

Question 11

Cap Classique

Answer 11

South Africa (sparkling wine made using traditional bottle fermentation)

Question 12

Cava

Answer 12

Spain - Catalunya (sparkling wines made using bottle fermentation method from local varieties)

Question 13

Douro

Answer 13

Portugal (fortified sweet wines from black grape varieties)

Question 14

Sherry

Answer 14

Spain - Jerez - fortified white wines made from Palomino grapes (generally dry - may be sweetened)

Question 15

Fino

Answer 15

Dry sherry: fortified to 15 % abv and matured in Fino solera under flor yeast -> lightly-coloured - yeasty aromas

Question 16

Oloroso

Answer 16

Dry sherry: fortified to 18% and matured oxidatively in the Oloroso Solera -> amber-coloured - very complex nutty aromaa

Question 17

Champagne

Answer 17

France - Champagne-producing region (Pinot Noir - Meunier - Chardonnay)

Question 18

Brut

Answer 18

Dry sparkling wines

Question 19

Cream

Answer 19

Sweet Sherry: a sweetened Oloroso - nutty oxidative character

Question 20

Liqueur d’expédition

Answer 20

Mixture of wine and sugar to top up sparkling wine bottles

Question 21

Dosage

Answer 21

Amount of sugar added to a sparkling wine after fermentation - determines the level of sweetness

Question 22

Pale Cream

Answer 22

A sweetened Fino Sherry

Question 23

Glera

Answer 23

White grape variety; primarily used for Prosecco; has floral notes; as well as aromas of stone fruit and melon

Question 24

Pinot Meunier

Answer 24

Early ripening black variety; used in addition to Pinot Noir for the production of Champagne