Certified Sommelier Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Prepare for the Certified Sommelier Exam. Study with flashcards and multiple-choice questions, each offering hints and explanations. Elevate your wine knowledge and get ready for your certification!

Practice this question and more.

Which variety is primarily used to sweeten blended Sherry wines?

Garnacha
Pedro Ximenez
Palomino
Tempranillo

The correct answer is: Pedro Ximenez

Pedro Ximenez is the primary variety used to sweeten blended Sherry wines. This grape is known for producing rich, sweet wines that have concentrated flavors, often characterized by notes of raisins, caramel, and toffee. When blended into Sherry, particularly in styles such as Cream Sherry or Pedro Ximenez Sherry, it adds depth and sweetness that balances the dry styles achieved from other grapes used in production. Garnacha, while notable for producing some excellent wines, does not play a significant role in sweetening Sherry. Palomino is primarily used for producing dry Sherry styles and does not contribute to the sweetness of blended Sherry wines. Tempranillo is also not a primary grape for Sherry production; it is more associated with red wines from regions like Rioja and Ribera del Duero in Spain.