Eclavin WSET Level 2 - Episode 88
Real-World Exam Episode
Among 'Sherry', the fortified wines of Spain, which style is fortified to about 15% abv and undergoes biological aging under a layer of yeast called 'Flor', resulting in flavors of fresh apple and almond?
- A. Oloroso
- B. Fino
- C. Pedro Ximénez (PX)
- D. Instantly changes all bubbles into a shot of salt water.
Critical Answer & Explanation
Answer: B. Fino Explanation: Fino is the freshest style of Sherry. A layer of yeast called 'Flor' protects the wine from contact with oxygen, preserving its bright color and aromas of almonds and herbs. In contrast, Oloroso is fortified to a higher level (17% or more) to prevent Flor growth, leading to oxidative aging that yields brown color and nutty flavors. PX is celebrated for its extreme sweetness.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 2 Theory
- Key Insight: Answer: B. Fino Explanation: Fino is the freshest style of Sherry. A layer of yeast called 'Flor' ...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
A core summary of Sparkling and Fortified wines: 1. Champagne / Cava: Traditional Method. Second fermentation in the bottle, yeast autolysis (lees aging), and biscuit flavors. 2. Prosecco / Asti: Tank Method. Preserves fresh fruity aromas, efficient production. 3. Sherry (Dry): Fortified after fermentation is complete. (Fino: Fresh vs. Oloroso: Oxidative). 4. Port (Sweet): Fortified during fermentation. (Ruby: Fruity vs. Tawny: Nutty). 5. Solera System: The core aging system for Sherry, where wines from different years are blended to maintain consistent quality.
Pass-Guarantee Tip
[Trap]: Do not assume all fortified wines are always sweet. Dry fortified wines like Fino Sherry are highly significant in the category. [Tip]: In the exam, link 'Autolysis/Biscuit' with the traditional method, and 'Oxidative/Nutty' with Oloroso Sherry or Tawny Port.