Sparkling and Fortified wines

Question 1

An Oloroso is fortified to what alcohol level?

Answer 1

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

Question 2

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

Answer 2

Fino

Question 3

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

Answer 3

Riddling Disgorgement

Question 4

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

Answer 4

Yeast autolysis

Question 5

What grape is used to make Asti

Answer 5

Moscato (Muscat)

Question 6

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

Answer 6

Champagne
Cava
Cap Classique

Question 7

Prosecco is made using what method?

Answer 7

Tank method

Question 8

Cava comes from which country?

Answer 8

Spain

Question 9

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

Answer 9

Flor

Question 10

What flavours are associated with a Tawny Port?

Answer 10

Walnut, coffee, caramel, and dried fruit.

Question 11

Which Port is of the highest quality?

Answer 11

Vintage Port

Question 12

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

Answer 12

Ruby - despite the name indicating age.

Question 13

Name 3 grapes used to make Champagne

Answer 13

Pinot Noir
Chardonnay
Meunier

Question 14

What is meant by the term ‘fortify’?

Answer 14

Addition of alcohol

Question 15

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

Answer 15

Disgorgement Then Dosage

Question 16

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

Answer 16

traditional method

Question 17

A Fino is fortified to what alcohol level?

Answer 17

15%

Question 18

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

Answer 18

Asti method (a variation on the tank method)

Question 19

What is the aim of the riddling stage?

Answer 19

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

Question 20

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

Answer 20

Oloroso (O for oxidized)
(flor-less)

Question 21

What names are used for sweetened Sherries? x3

Answer 21

Pale Cream
Medium Sherry
Cream Sherry

Question 22

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

Answer 22

Amontillado

Question 23

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

Answer 23

Disgorgement

Question 24

Which is fortified after fermentation, Port or Sherry?

Answer 24

Sherry (fermented to dry)

Question 25

Is Port fortified during or after fermentation?

Answer 25

During, killing the yeast leaving the sugars.