Certified Sherry Wine Specialist Practice Exam

Cabeceos refer specifically to blended wines in the context of sherry production, commonly known as vinos generosos de Licor. These are created by blending a base wine, which can be a generoso or a lighter style, with sweetening agents such as Pedro Ximénez or other sweet wines. This blending process results in a range of flavors and sweetness levels, making cabeceos a distinctive category within sherry.

The other choices do not accurately describe cabeceos. Vintage wines that are produced without blending represent a different style and are not the focus of cabeceos. Wines aged exclusively under biological conditions refer to those that are influenced by flor yeast, which is not necessarily linked to the blending process inherent in cabeceos. Lastly, wines made solely from Palomino grapes focus on grape variety rather than the blending aspect, which is central to understanding cabeceos. Therefore, understanding cabeceos involves recognizing their role in producing blended sherry wines with varied sweetness levels and flavors.