WSET DIPLOMA - D5 - FORTIFIED QUESTIONS &
ANSWERS
Considerations in grape variety selection for fortified wines. - Answers - Aroma and
Flavor vs Neutrality
Acidity, Color and Tanin
Differentiate the choices made as it pertains to the flavor and aromas of the selected
grape variety in the Muscat VDNs, Rutherglen and Sherry. - Answers - Muscat VDNs -
Aromatic grape varieties, protective environment, early release.
Rutherglen Muscat - Aromatic grape varieties with warm and oxidative conditions.
Sherry - neutral Palomino so the maturation process can be in focus.
Differentiate the choices made as it pertains to the acidity of the selected grape variety
in Sherry and Madeira. - Answers - Madeira - high acid grape varieties such as Sercial
or Verdelho.
Sherry - low acid Palomino is chosen.
Differentiate the choices made as it pertains to the color of the selected grape variety in
Port. - Answers - Basic Tawny is pale and made from lighter varieties.
Vintage ports are expected to retain their color for many years and deep varieties such
as Touriga Nacional or Sousao are chosen.
Differentiate the choices made as it pertains to the tannin of the selected grape variety
in Port and VDN. - Answers - Early drinking styles such as Ruby or Grenat VDN uses
low tannin varieties as tannin is not desirable.
Late drinking styles where color stability is important, such as a vintage port, will choose
a variety higher in Tannin. These tannins will also soften with age and provide a
necessary structure and balance.
How does the selection of vineyard site affect the wines of Port. - Answers - Vineyards
in the Douro are scored based on 12 factors, and this determines how much fruit can be
used from the vineyard. Vintage ports are often made from the highest ranked
vineyards.
How does the selection of vineyard site affect the wines of the Muscat VDNs. - Answers
- Frontignan is from low altitude vineyards and produces a riper fuller styles when
compared to the high altitude vineyards of St-Jean de Minervois.
,How does the timing of the harvest affect the style produced in fortified wines. - Answers
- In regions where moisture and humidity are an issue, harvest will take place earlier to
avoid botrytis.
In regions were humidity is not a concern, and a riper styles is desired (Rutherglen, PX
or Moscatel Sherry), grapes will remain on the vine until late in the season.
In Neutral varieties, such as Palomino Sherry, flavors are less important and harvest
date is determined by potential alcohol and health of the grapes.
What is the aim of skin contact and extraction in the production of port? - Answers - For
styles intended for long aging (vintage port), maximization of tannins, color and flavor is
very important so they have developed techniques to maximize this without crushing
seeds which will release bitter tannin.
For pale styles such as basic Tawny or Rose, this is not important.
How is skin contact used in the production of white fortified wines. - Answers - Madeira,
Muscat VDNs and white ports will macerate for a limited time on skins to increase body,
texture and extract additional flavors.
For biologically aged sherries, this is not desirable as the extracted phenolic compounds
can restrict the growth of flor.
How does the timing of fortification affect the style produced? - Answers - Dry fortified
wines are fortified after fermentation is complete.
Sweet ones are fortified midway, retaining sugar.
Some sweet styles, such as Pale, Medium or Cream are fermented dry and then
blended with sweet raisinated wines from grapes such as PX.
How does fortification with 95-96% spirit affect the style produced? - Answers - These
spirits are typically neutral and will not mask the characteristic of the wine and low
quanties are required and will minimize dilution.
How does the choice of fortifying agent for port affect the style of wine produced? -
Answers - 77% more character than most other fortified wines. Also a larger quantity is
required and the spirit will have a broader impact on the final wine.
Styles such as Rose or White ports will use a more delicate choice of spirit.
Early release fortified wines - Answers - Some VDN, Ruby and Rose Ports and some
White Ports
,What characteristics are common in Vintage or LBV ports? - Answers - Few years in
large oak
Intended to be aged for extended periods in bottle.
Very concentrated with high tannins.
After years of bottle aging, fruit develops into dried fruit and the tannins soften and
integrate.
What characteristics are common in early release fortified wines. - Answers - Stainless
steel or concrete
protected from oxygen
Show youthful primary flavors
Consumed soon after release
What characteristics are common to premium Tawny, Rutherglen Muscat, Madeira,
Oloroso - Answers - Oxidative agings for long periods of time in relatively small wooden
vessels to ensure oxygen exposure.
Also increases evaporation and therefore concentration.
Madeira and Rutherglen are matured in warm conditions which further enhances these
effects.
Tends to develop flavors of nuts, caramel and dried fruits.
What does biological aging do to Fino and Manzanilla Sherry? - Answers - Aged under a
veil of flor which protects from oxygen while matabolizing glycerol (body) and adding
aromas of hay, apple skin, bread dough and nuts.
What is Rancio? - Answers - Wines that have aromas of leather, wood varnish, and
strong coffee.
What is madeirization? - Answers - intentionally heating and oxidizing a wine.
What are the aims of blending in fortified wine production? - Answers - balance
consistency
style
complexity
volume
price
How does blending impact the balance of a fortified wine? - Answers - On a wine which
has undergone a long period of aging, younger wine is often blended to provide a
degree if freshness against the developed flavors.
, Particularly notable in Sherry and Rutherglen Muscat
How does blending impact the consistency of a fortified wine? - Answers - On non
vintage fortified wines where they age the vintages seperately, many vintages will be
blended with the primary goal of producing a consistent style from year to year.
Examples, Sherry Solera and Rutherglen uses a modified Solera system.
How does blending impact the style of a fortified wine? - Answers - In Port, many grape
varieties are blended where highly concentrated color, tannin and flavor are very
important.
In sweeted sherries, blending in sweetened PX will completely change the style of the
wine.
Blending is also important in producing a consistent house style of wine.
How does blending impact the complexity of a fortified wine? - Answers - Wines of
different ages or that have been treated differently can be used to produce a greater
range of flavors and therefore a more complex wine.
How does blending impact the volume of a fortified wine? - Answers - In regions where
vineyard holdings are small, the wines will be stored in small vessels and therefore
blending is needed to produce a sufficient volume of wine for sales.
How does blending impact the price of a fortified wine? - Answers - Fortified wines can
reach premium prices but often sales are made of mid priced or inexpensive wines.
The producer may therefore decide to add a small amount of older wine to a blend of
younger more simple wines.
How are most fortified wines finished? - Answers - stabilized, fined and filtered to ensure
they are clean and clear for the consumer
Where in Port is filtering not uses? - Answers - Vintage, Single Quinta, Crusted, Some
LBVs
not filtered as they develop in the bottle.
The sediment can be removed after bottle aging is complete through decanting.
Where in Sherry is filtering not uses? - Answers - en Rama
either lightly fined and filtered or not fined or filtered at all.
ANSWERS
Considerations in grape variety selection for fortified wines. - Answers - Aroma and
Flavor vs Neutrality
Acidity, Color and Tanin
Differentiate the choices made as it pertains to the flavor and aromas of the selected
grape variety in the Muscat VDNs, Rutherglen and Sherry. - Answers - Muscat VDNs -
Aromatic grape varieties, protective environment, early release.
Rutherglen Muscat - Aromatic grape varieties with warm and oxidative conditions.
Sherry - neutral Palomino so the maturation process can be in focus.
Differentiate the choices made as it pertains to the acidity of the selected grape variety
in Sherry and Madeira. - Answers - Madeira - high acid grape varieties such as Sercial
or Verdelho.
Sherry - low acid Palomino is chosen.
Differentiate the choices made as it pertains to the color of the selected grape variety in
Port. - Answers - Basic Tawny is pale and made from lighter varieties.
Vintage ports are expected to retain their color for many years and deep varieties such
as Touriga Nacional or Sousao are chosen.
Differentiate the choices made as it pertains to the tannin of the selected grape variety
in Port and VDN. - Answers - Early drinking styles such as Ruby or Grenat VDN uses
low tannin varieties as tannin is not desirable.
Late drinking styles where color stability is important, such as a vintage port, will choose
a variety higher in Tannin. These tannins will also soften with age and provide a
necessary structure and balance.
How does the selection of vineyard site affect the wines of Port. - Answers - Vineyards
in the Douro are scored based on 12 factors, and this determines how much fruit can be
used from the vineyard. Vintage ports are often made from the highest ranked
vineyards.
How does the selection of vineyard site affect the wines of the Muscat VDNs. - Answers
- Frontignan is from low altitude vineyards and produces a riper fuller styles when
compared to the high altitude vineyards of St-Jean de Minervois.
,How does the timing of the harvest affect the style produced in fortified wines. - Answers
- In regions where moisture and humidity are an issue, harvest will take place earlier to
avoid botrytis.
In regions were humidity is not a concern, and a riper styles is desired (Rutherglen, PX
or Moscatel Sherry), grapes will remain on the vine until late in the season.
In Neutral varieties, such as Palomino Sherry, flavors are less important and harvest
date is determined by potential alcohol and health of the grapes.
What is the aim of skin contact and extraction in the production of port? - Answers - For
styles intended for long aging (vintage port), maximization of tannins, color and flavor is
very important so they have developed techniques to maximize this without crushing
seeds which will release bitter tannin.
For pale styles such as basic Tawny or Rose, this is not important.
How is skin contact used in the production of white fortified wines. - Answers - Madeira,
Muscat VDNs and white ports will macerate for a limited time on skins to increase body,
texture and extract additional flavors.
For biologically aged sherries, this is not desirable as the extracted phenolic compounds
can restrict the growth of flor.
How does the timing of fortification affect the style produced? - Answers - Dry fortified
wines are fortified after fermentation is complete.
Sweet ones are fortified midway, retaining sugar.
Some sweet styles, such as Pale, Medium or Cream are fermented dry and then
blended with sweet raisinated wines from grapes such as PX.
How does fortification with 95-96% spirit affect the style produced? - Answers - These
spirits are typically neutral and will not mask the characteristic of the wine and low
quanties are required and will minimize dilution.
How does the choice of fortifying agent for port affect the style of wine produced? -
Answers - 77% more character than most other fortified wines. Also a larger quantity is
required and the spirit will have a broader impact on the final wine.
Styles such as Rose or White ports will use a more delicate choice of spirit.
Early release fortified wines - Answers - Some VDN, Ruby and Rose Ports and some
White Ports
,What characteristics are common in Vintage or LBV ports? - Answers - Few years in
large oak
Intended to be aged for extended periods in bottle.
Very concentrated with high tannins.
After years of bottle aging, fruit develops into dried fruit and the tannins soften and
integrate.
What characteristics are common in early release fortified wines. - Answers - Stainless
steel or concrete
protected from oxygen
Show youthful primary flavors
Consumed soon after release
What characteristics are common to premium Tawny, Rutherglen Muscat, Madeira,
Oloroso - Answers - Oxidative agings for long periods of time in relatively small wooden
vessels to ensure oxygen exposure.
Also increases evaporation and therefore concentration.
Madeira and Rutherglen are matured in warm conditions which further enhances these
effects.
Tends to develop flavors of nuts, caramel and dried fruits.
What does biological aging do to Fino and Manzanilla Sherry? - Answers - Aged under a
veil of flor which protects from oxygen while matabolizing glycerol (body) and adding
aromas of hay, apple skin, bread dough and nuts.
What is Rancio? - Answers - Wines that have aromas of leather, wood varnish, and
strong coffee.
What is madeirization? - Answers - intentionally heating and oxidizing a wine.
What are the aims of blending in fortified wine production? - Answers - balance
consistency
style
complexity
volume
price
How does blending impact the balance of a fortified wine? - Answers - On a wine which
has undergone a long period of aging, younger wine is often blended to provide a
degree if freshness against the developed flavors.
, Particularly notable in Sherry and Rutherglen Muscat
How does blending impact the consistency of a fortified wine? - Answers - On non
vintage fortified wines where they age the vintages seperately, many vintages will be
blended with the primary goal of producing a consistent style from year to year.
Examples, Sherry Solera and Rutherglen uses a modified Solera system.
How does blending impact the style of a fortified wine? - Answers - In Port, many grape
varieties are blended where highly concentrated color, tannin and flavor are very
important.
In sweeted sherries, blending in sweetened PX will completely change the style of the
wine.
Blending is also important in producing a consistent house style of wine.
How does blending impact the complexity of a fortified wine? - Answers - Wines of
different ages or that have been treated differently can be used to produce a greater
range of flavors and therefore a more complex wine.
How does blending impact the volume of a fortified wine? - Answers - In regions where
vineyard holdings are small, the wines will be stored in small vessels and therefore
blending is needed to produce a sufficient volume of wine for sales.
How does blending impact the price of a fortified wine? - Answers - Fortified wines can
reach premium prices but often sales are made of mid priced or inexpensive wines.
The producer may therefore decide to add a small amount of older wine to a blend of
younger more simple wines.
How are most fortified wines finished? - Answers - stabilized, fined and filtered to ensure
they are clean and clear for the consumer
Where in Port is filtering not uses? - Answers - Vintage, Single Quinta, Crusted, Some
LBVs
not filtered as they develop in the bottle.
The sediment can be removed after bottle aging is complete through decanting.
Where in Sherry is filtering not uses? - Answers - en Rama
either lightly fined and filtered or not fined or filtered at all.
