WSET Level 2 Wines: Sparkling and Fortified wine

Question 1

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

Answer 1

Yeast autolysis

Question 2

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

Answer 2

Disgorgement

Then Dosage

Question 3

What is the aim of the riddling stage?

Answer 3

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

Question 4

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

Answer 4

Disgorgement

Question 5

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

Answer 5

Champagne
Cava
Cap Classique

Question 6

Name 2 grapes used to make Champagne

Answer 6

Pinot Noir
Chardonnay
(also Meunier).

Question 7

Cava comes from which country?

Answer 7

Spain

Question 8

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

Answer 8

Riddling

Disgorgement

Question 9

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

Answer 9

traditional method

Question 10

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

Answer 10

Asti method (a variation on the tank method)

Question 11

Prosecco is made using what method?

Answer 11

Tank method

Question 12

What grape is used to make Asti

Answer 12

Moscato (Muscat)

Question 13

What is meant by the term ‘fortify’?

Answer 13

Addition of alcohol

Question 14

Which is fortified after fermentation, Port or Sherry?

Answer 14

Sherry (fermented to dry)

Question 15

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

Answer 15

Fino

Question 16

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

Answer 16

Oloroso

O for oxidized

Question 17

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

Answer 17

Amontillado

Question 18

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

Answer 18

Flor

Question 19

A Fino is fortified to what alcohol level?

Answer 19

15%

Question 20

An Oloroso is fortified to what alcohol level?

Answer 20

17%

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

Question 21

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

Answer 21

PX Pedro Ximenez

Question 22

What names are used for sweetened Sherries? x2

Answer 22

Cream Sherry

Medium Sherry

Question 23

Is Port fortified during or after fermentation?

Answer 23

During, which kills the yeast leaving the sugars.

Question 24

Which Port is of the highest quality?

Answer 24

Vintage Port

Question 25

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

Answer 25

Ruby - despite the name indicating age.

Question 26

What flavours are associated with a Tawny Port?

Answer 26

Walnut, coffee, caramel, and dried fruit.