Certified Sommelier Practice Exam

What winemaking process involves drying grapes for several weeks after harvest?

1. Ripasso

2. Appassimento

3. Fermentation

4. Decanting

The correct answer is: Appassimento

The process that involves drying grapes for several weeks after harvest is known as appassimento. This traditional Italian winemaking technique is primarily used in the production of certain styles of wine, such as Amarone della Valpolicella. During appassimento, the grapes are laid out to dry, often in well-ventilated areas, which concentrates their sugars and flavors. As the grapes dehydrate, they lose moisture, leading to a more intense flavor profile and higher sugar concentration when the fermentation occurs. This results in wines that are rich, full-bodied, and often have a characteristic sweetness balanced by acidity. Other processes mentioned do not involve the drying of grapes. For instance, ripasso is a method where fermented wine is passed over the leftover skins of dried grapes to extract additional flavor and tannins. Fermentation is the chemical process by which yeast converts sugars in the must into alcohol and carbon dioxide, and decanting is the process of separating sediment from wine, allowing it to aerate and enhance its expression.