WSET Level 2 Fortified Wine Quiz: 20 Free Questions

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20 questions drawn at random from the 28 in Sommo's WSET Level 2 bank that cover fortified wine. Explanations on every answer. Free, no sign-up, unlimited retakes.

20 Questions

70% Target score

28 In this topic

Fortified wine is the block most candidates leave until last and then run out of time on. It is also one of the most efficient to revise, because the whole topic turns on a single question: when does the spirit go in?

Add it partway through fermentation, as in Port, and the surviving sugar makes the wine sweet. Add it afterwards, as in most Sherry, and the wine stays dry. Almost every style in this quiz follows from that.

Frequently Asked Questions

How does fortification timing affect Port and Sherry?

Because of when the grape spirit is added. In sweet styles of Port it goes in partway through fermentation, interrupting fermentation while sugar remains, so the wine keeps that natural sweetness. Dry Sherry is fermented fully dry first and fortified afterwards. Sweet Sherries may retain grape sugar, as in Pedro Ximénez, or be sweetened by blending.

What is flor and which Sherries have it?

Flor is a film of yeast that grows on the surface of the wine in the barrel, shielding it from air and giving a yeasty, almond, bread-dough character. Fino and Manzanilla age under flor, which is called biological ageing. Oloroso is fortified to a higher strength that prevents a protective flor film from developing, so it ages oxidatively instead.

What is the difference between Ruby and Tawny Port?

Ruby ages briefly in large vessels that limit contact with air, so it keeps its deep colour and fresh, fruity character. Tawny ages far longer in small barrels where slow oxidation fades the colour toward amber and builds caramel, nut, and dried-fruit flavours.

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