【シェリー・ポート・マディラ】ソムリエ試験・ワインエキスパート試験過去問と勉強方法

【シェリー・ポート・マディラ】ソムリエ試験・ワインエキスパート試験過去問と勉強方法

酒精強化ワインは実際のワインライフでは活躍の場は少なく、食生活のライト化とともに相対的に以前に比べて重要度は低くなっています。

しかし試験という点で見てみると、特にシェリーは年々ページ数が増え、その分試験問題になりやすい項目も増えています。

 

歴史的に見てみると、シェリーにせよポートにせよ、イギリスとの関係で切っても切り離せない経緯があり、これがワインの品質大きく影響を与えています。

イギリスは今でこそ上質なスパークリングワインの生産国ではありますが、以前は寒くてほとんどブドウが育たず、そのため輸入ワインに大きく頼っていました。

 

自国でワインを生産できない反面、貴族階級やビジネスエリートは各国の高級ワインを楽しみ、これによってワインの品評能力に長けるようになります。

この結果、世界の高級ワインを楽しんできたイギリス人の味覚に合わせるようにシェリーやポートは発展し、世界のどこにもほかにない、唯一無二の品質のワインが出来上がったのです。

現在でもヨーロッパのワイン界ではポートやシェリーの存在感は強く、押さえておいて損のないワインといえます。

 

学習を進めるにあたっては、これらの経緯を押さえたうえで、できれば興味を持って取り組んでいくのがよろしいかと思います。

 

 

さて、以下がソムリエ、ワインエキスパート試験のボリュームゾーンの難易度の過去問と解説です。

 

年度別に過去問は随時追加の予定です。

 

本格的な学習に入る前に、事前に全体の難易度と傾向を押さえておきましょう。

 

WBSのソムリエ試験、ワインエキスパート試験対策講座はこちら→

 

ソムリエ試験・ワインエキスパート試験全体の勉強方法はこちら→

 

*クリックで回答と解説を表示!を押下すると回答と解説が表示されます。

過去問全般の取り組み方はこちらをご参考ください→

 

【こちらの過去問もご参考ください】

 

【ポート・シェリー】ソムリエ試験・ワインエキスパート試験過去問

【問題1】基礎的なブドウ品種

辛口Sherryにおける主要ブドウ品種を1つ選んでください。

①Palomino

②Pedro Ximénez

③Moscatel

④Pinot Noir

 

クリックで回答と解説を表示!

①のPalomino(パロミノ)が正解で、全体の95%を占めています。

②のPedro Ximénez(ペドロ・ヒメネス)と③のMoscatel(モスカテル)は甘口Sherryに使用されるブドウです。

 

【問題2】シェリーの土壌

Sherryが造られる土壌は大きく分けて3種に分類されていますが、炭酸カルシウムを25%以上含む真っ白な石灰質の土壌の名称を1つ選んでください。

①Andalucía

②Barro

③Arena

④Albariza

 

クリックで回答と解説を表示!

④のAlbariza(アルバリサ)が正解です。3種に分類されているなかで特徴的かつ面積が最大です。

②のBarro(バロ)はAlbarizaより粘土と砂を多く含み有機物も多く色が濃く肥えた土壌です。

③のArena(アレナ)は石灰分の含有量が20%以下で砂と粘土を多く含み海岸地域に多い土壌です。

①のAndalucíaはアンダルシア州のことであり、シェリー生産の歴史がある州です。

 

【問題3】シェリーのキーワード

Sherryのラベルに記載が可能な「VOS」の最低熟成年数を1つ選んでください。

①12年

②15年

③20年

④30年

 

クリックで回答と解説を表示!

③の20年が正解です。

VOSはVery Old Sherryの略称です。熟成期間が30年以上のものは「VORS(Very Old Rare Sherry)」と記載が可能です。

 

【問題4】シェリーの熟成システム

Sherryの熟成システムにおいて、最も古いワインが入った最下段の樽の名称を1つ選んでください。

①Solera

②第1Criadera

③第2Criadera

④第3Criadera

 

クリックで回答と解説を表示!

①のSolera (ソレラ)が正解です。

Sherryの熟成は600ℓ入りのアメリカン・オーク材の樽を使用し、Criadera(クリアデラ)とSolera(ソレラ)のシステムで行います。

 

【問題5】ポートのキーワード

Portoの畑において、土地台帳により土壌・気候条件などのポイントの合計で畑を6段階に区分けしている格付けの名称を1つ選んでください。

①Duoro

②Cadastro

③Vira Nova de Gaia

④Madeira

 

 

②のCadastro(カダストロ)が正解です。

ポルトガルの畑はCadastroと呼ばれる土地台帳に基づくポイント制度で分類され、土壌と気候条件について場所、品種、密植度、仕立て方、樹齢の5項目の合計12項目に分類し、その持ち点の合計で畑を最高ランクのA級から下級ランクのFまで6段階に区分けしています。

 

クリックで回答と解説を表示!

①のポルトガルの北部を流れるドウロ川のこと(D.O.C.Duoroの意味だとワインの生産地域になります。こちらはD.O.C.Portoと栽培地域は同じになりますが、前者は酒精強化しないタイプのワインです)。

③のヴィラ・ノヴァ・デ・ガイアは1926年以降にポートワインを熟成させる決まりとなっていた町の名前(1986年以降は各ブドウ生産地域での熟成も認められている)。

④のマデイラはポートワインと並ぶポルトガルの代表的な酒精強化ワインです。

 

【問題6】ポートのカテゴリー

Light Dry White Portの最低アルコール度数を1つ選んでください。

①12.5度

②14.5度

③16.5度

④18.5度

 

クリックで回答と解説を表示!

正解は③の16.5度以上です。

Light Dry White Portとは、白ブドウを原料とし低温発酵で通常のボトルよりも発酵を長くしてから、グレープ・スピリッツを添加し、最低度数を16.5度以上にした比較的辛口に仕上げたものです。

 

【問題7】ポートの添加アルコール

ポートワインを製造する過程で、発酵を止めるために添加するグレープ・スピリッツのアルコール度数を1つ選んでください。

①50%

②66%

③77%

④96%

 

クリックで回答と解説を表示!

③の77%が正解です。

ポートワインは、ブドウ収穫後、除梗、破砕され、2~3日の発酵と醸しを行います。

その後、求める残糖度に至った時点で発酵中の液を抜き、77%のグレープ・スピリッツを添加して発酵を止めます。

なお、④の96%はマデイラワインの場合のグレープ・スピリッツのアルコール度数です。

 

【問題8】マディラのキーワード

Madeiraの熟成方法において、太陽熱を利用した天然の加熱法を何というか、1つ選んでください。

①Solera

②Criadera

③Canteiro

④Estufa

 

クリックで回答と解説を表示!

③のCanteiro(カンテイロ)が正解です。

Madeiraのような酒精強化ワインは一定期間落ち着かせた後、温めて熟成されます。

単一収穫年が表示されたヴィンテージワインや、10年、15年など熟成期間が表示されているワインにはCanteiroと呼ばれる太陽熱を利用した天然の過熱法が用いられています。

ちなみに、3年熟成などのスタンダードワインには④のEstufa(エストゥファ)と呼ばれる人工的な兼ねる装置が使われ35℃~50℃の温度で最低3ヵ月間加熱し、その後3~4週間かけてゆっくり冷却されます。

 

【問題9】マディラの基礎問題

Madeiraでブドウ品種を表示する場合、表示品種は最低何%以上必要であるか、1つ選んでください。

①75%

②85%

③95%

④100%

 

クリックで回答と解説を表示!

正解は②の85%が正解です。

ここは単純な記憶の問題なので、しっかり覚えてさらりと流しておきましょう。

この手の問題は迷ったら85%をチェックしておきましょう。

 

【問題10】マディラのカテゴリー

単一品種、単一収穫年表記のヴィンテージMadeiraを何というか、1つ選んでください。

①Reserva

②Special Reserva

③Extra Reserva

④Frasqueira/Garrafeira

 

クリックで回答と解説を表示!

④のFrasqueira/Garrafeira(フラスケイラ/ガラフェイラ)が正解です。

単一品種、単一収穫年かつ20年以上の樽熟成と表示品種を100%使用することが条件です。


 

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