Eclavin WSET Level 2 - Episode 61
Real-World Exam Episode
Which style of Sherry, produced in 'Jerez', Spain, is aged under a layer of yeast known as 'Flor', resulting in a very fresh profile with almond and herbal notes?
- A. Oloroso
- B. Fino
- C. Pedro Ximénez (PX)
- D. Changes any wine into a shot of soju instantly.
Critical Answer & Explanation
Answer: B. Fino Explanation: Sherry is an art of maturation. Fino is aged under a protective layer of yeast called 'Flor', which prevents contact with air and maintains fresh aromas of almond, herbs, and apple (Biological Aging). Conversely, Oloroso is fortified to a higher alcohol level to kill the yeast and then aged in direct contact with air, gaining a brown color and notes of walnut and toffee (Oxidative Aging). Amontillado is an intermediate style that undergoes both types of aging.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 2 Theory
- Key Insight: Answer: B. Fino Explanation: Sherry is an art of maturation. Fino is aged under a protective layer...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
A summary of Sherry maturation types: 1. Fino (Biological Aging): 15% ABV. Aged under Flor. (Pale color, Dry, Almond, Herbs). 2. Oloroso (Oxidative Aging): 17% ABV or more. Aged in contact with air. (Brown color, Dry, Walnut, Toffee, Dried fruit). 3. Amontillado (Intermediate): Starts as Fino and then undergoes oxidative aging. (Amber color, Dry, Nutty & Yeast notes). 4. Pedro Ximénez (PX): Made from sun-dried grapes. Intensely sweet. (Black, Raisin, Prune). 5. Solera System: A unique system for blending wine from different vintages to ensure consistent quality.
Pass-Guarantee Tip
[Trap]: Do not assume all Sherry is sweet. Fino, Oloroso, and Amontillado are traditionally 'Dry' wines. Only specific types like PX or sweetened blends are sweet. [Tip]: In the exam, link 'Biological aging/Flor' with Fino, and 'Oxidative aging/Brown' with Oloroso.