Level 3

WSET Level3 Practice Short Written Answer Questions (Fortified Wine)

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style.

This chapter focuses on Fortified Wine. (7 questions)

Japanese version of this chapter: WSET Level3 練習問題(酒精強化ワイン)

Question 1

Part 1

Fino is pale lemon in color with bread-like aromas, while Oloroso is brown with leather and walnut aromas. Explain how these characteristics develop during the aging process.

8 point

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Answer

Fino undergoes biological aging, which protects it from oxidation, maintaining its pale lemon color. The activity of flor yeast produces acetaldehyde, which gives Fino its distinctive bread-like aroma.

Oloroso undergoes oxidative aging, where interaction with oxygen darkens its color to brown and develops tertiary aromas of leather and walnut.

Grading Criteria

  • Fino
    • For stating that Fino undergoes biological aging, you get 1 point.
    • For explaining that biological aging limits oxygen exposure, you get 1 point.
    • For concluding that limited oxygen exposure maintains a pale lemon color, you get 1 point.
    • For stating that flor yeast activity produces acetaldehyde, you get 1 point.
    • For concluding that acetaldehyde is responsible for Fino’s bread-like aroma, you get 1 point.
  • Oloroso
    • For stating that Oloroso undergoes oxidative aging, you get 1 point.
    • For explaining that oxidation darkens the wine to a brown color, you get 1 point.
    • For explaining that oxidation develops tertiary aromas such as leather and walnut, you get 1 point.

Part 2

At what stage, and how, are Fino and Oloroso wines classified?

3 point

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Answer

Fino and Oloroso are classified after alcoholic fermentation but before fortification, based on the aromatic characteristics of the wine.

Grading Criteria

  • For identifying that classification occurs “after alcoholic fermentation,” you get 1 point.
  • For identifying that classification occurs “before fortification,” you get 1 point.
  • For explaining that wines are classified based on their aromatic characteristics, you get 1 point.

Question 1 is free to view. Questions 2 and later, with model answers and marking criteria, are for members.

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