1. Award in Wines & Spirits
WSET® Level 2
Award in Wines & Spirits
Session 10:
Fortified Wines

2. Fortified Wine Production
AIM: To increase the level of alcohol in a wine by adding high strength neutral grape spirit.
Fortification during fermentation
Wine will be sweet.
PORT
Douro
(Port)
SPAIN
Fortification after fermentation
Wine will be dry.
SHERRY
PORTUGAL
Jerez (Sherry)

3. Sherry Grape Varieties SPAIN PORTUGAL Jerez (Sherry)
Palomino (dry styles)
Pedro Ximénez (sweet styles)
SPAIN
PORTUGAL
Jerez (Sherry)

4. Sherry Production dry base wine fortified
(Fino 15% abv/ Oloroso 18% abv)
aged in a Solera System
sweetening (optional)
Dry Sherry
Sweet Sherry

5. Dry Styles of Sherry Fino Amontillado Oloroso fortified to 15% abv
flor
pale, dry, medium-bodied
Amontillado
Fino re-fortified to 18% abv
flor dies, wine oxidises
deep amber, nutty flavours
Oloroso
fortified to 18% abv
oxidised
deep brown, full-bodied, high alcohol
kernal (roasted nuts, coffee)

6. Sweet Styles of Sherry Fino Amontillado Oloroso PX (Pedro Ximénez)
sweetened = Pale Cream
Amontillado
sweetened = Medium
Oloroso
sweetened = Cream
PX (Pedro Ximénez)
sun-dried Pedro Ximénez grapes
high sugar content
often used as a sweetening agent

7. Port
Blend of local black grape varieties
SPAIN
Douro
(Port)
PORTUGAL

8. maturation (oak vessels)
Port Production
rapid extraction
of colour and tannin
partially fermented
to retain sugars
fortified to 20% abv
Sweet Wine
maturation (oak vessels)
blended and bottled
Port

9. Port Styles Ruby Port Vintage Port Tawny Port Reserve Ruby Port
Late Bottled Vintage (LBV)
Vintage Port
Tawny Port
Reserve Tawny Port
Tawny Ports with an Indication of Age (10,20,30 or 40 years old)

10. Level 2 Systematic Approach to Tasting Wine®
APPEARANCE
Clarity
clear – hazy
Intensity
pale – medium – deep
Colour
white
rosé
red
lemon – gold – amber
pink – salmon – orange
purple – ruby – garnet – tawny
NOSE
Condition
clean – unclean
light – medium – pronounced
Aroma characteristics
e.g. fruits, flowers, spices, vegetables, oak aromas, other
PALATE
Sweetness
dry – off-dry – medium – sweet
Acidity
low – medium – high
Tannin
Body
light– medium – full
Flavour Characteristics
e.g. fruits, flowers, spices, vegetables, oak flavours, other
Finish
short – medium – long
CONCLUSIONS
Quality
faulty – poor – acceptable – good – very good – outstanding