WSET Level 2. Week 6 (Sparkling and Fortified wines)

Question 1

What is the name of the dark brown sweet Sherry, often used to add sweetness to other Sherries?

Answer 1

PX Pedro Ximenez

Question 2

An Oloroso is fortified to what alcohol level?

Answer 2

17%Above 15% the flor yeast dies thereby allowing the wine to be exposed to oxygen.

Question 3

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

Answer 3

Fino

Question 4

What wine making stages used in the traditional method are avoided in the tank method?

Answer 4

Riddling Disgorgement

Question 5

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

Answer 5

Yeast autolysis

Question 6

What grape is used to make Asti

Answer 6

Moscato (Muscat)

Question 7

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

Answer 7

Champagne Cava Cap Classique

Question 8

Prosecco is made using what method?

Answer 8

Tank method

Question 9

Cava comes from which country?

Answer 9

Spain

Question 10

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

Answer 10

Flor

Question 11

What flavours are associated with a Tawny Port?

Answer 11

Walnut, coffee, caramel, and dried fruit.

Question 12

Which Port is of the highest quality?

Answer 12

Vintage Port

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

Name 2 grapes used to make Champagne

Answer 14

Pinot Noir Chardonnay(also Meunier).

Question 15

What is meant by the term ‘fortify’?

Answer 15

Addition of alcohol

Question 16

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

Answer 16

Disgorgement Then Dosage

Question 17

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

Answer 17

traditional method

Question 18

A Fino is fortified to what alcohol level?

Answer 18

15%

Question 19

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

Answer 19

Asti method (a variation on the tank method)

Question 20

What is the aim of the riddling stage?

Answer 20

To collect the dead yeast sediment at the neck of the bottle.

Question 21

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

Answer 21

Oloroso (O for oxidized)

Question 22

What names are used for sweetened Sherries? x2

Answer 22

Cream Sherry Medium Sherry

Question 23

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

Answer 23

Amontillado

Question 24

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

Answer 24

Disgorgement

Question 25

Which is fortified after fermentation, Port or Sherry?

Answer 25

Sherry (fermented to dry)

Question 26

Is Port fortified during or after fermentation?

Answer 26

During, killing the yeast leaving the sugars.