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WSET level2 > Exam Question > Flashcards

Exam Question Flashcards

1
Q

Merlot has the aroma of

A. Plum, vanilla, toast
B. Strawberry, mushroom, meat
C. Mango, butter, vanilla
D. Apple, lime, peach

A

A

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2
Q

Walker bay is an important region

A. In California
B. For fortified wines
C. For Pinot noir and Chardonnay
D. In Australia

A

C

Walker bay is in Southern Africa

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3
Q

A wine labelled as Tokaji Aszu is

A. Sparkling
B. Fortified
C. Sweet
D. Rosé

A

C
Aszu means noble rot
Tokaji is a place

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4
Q

What impact does lees contact have to a wine

A. Lowers the sugar level
B. Increases the body
C. Raises the acidity
D. Raises the alcohol

A

B

Lees are sediment of dead yeast cells left behind after fermentation

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5
Q

Old vine Zinfandel has flavours of

A. Blackberry, prune and coffee
B. Stone fruit, white blossom and butter
C. Pineapple, melon and oak
D. Raspberry, cherry and bitter almond

A

A
Zinfandel is important grape variety in California, and it is also known as primitivo in Italy
Old will means for red wine

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6
Q

Flor is needed to make

A. Amontillado sherry
B. Moscato d’Asti
C. Tawny Port
D. Tokaji Aszu

A

A
Flor is a natural yeast layer that form on the top of the wine in maturation in sherry
B. Light sparkling and sweet wine from Italy

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7
Q

Chablis is the name of
A. A wine and a region not belonging to Burgundy
B. A grape and a region not belonging to Burgundy
C. A grape and a region in Burgundy
D. A wine and a region in Burgundy

A

D

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8
Q

Sherry and Port are produced in

A. Jerez de la Frontera and Bairrada
B. Jerez de la Frontera and Upper Douro
C. Rioja and Upper Douro
D. Rioja and Bairada

A

B

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9
Q

What does the pulp of a grape mainly contain ?

A. Tannins and sugar
B. Water and sugar
C. Acid and tannins
D. Sugar and yeast

A

B

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10
Q

What does a vine need for photosynthesis ?

A. Sunlight and minerals
B. Sugar and oxygen
C. Tannins and sugar
D. Sunlight and carbon dioxide

A

D

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11
Q

In which season do flower clusters form ?

A. Summer
B. Spring
C. Winter
D. Autumn

A

B

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12
Q

Which one of the following statements best describes the changes in black grapes as they ripen ?

A. The colour changes from purple to dark green and acidity levels will decrease
B. The sugar increase, and the flavours become more herbaceous
C. The colour changes from dark green to purple and acidity levels increase
D. The sugar increase, and the flavours change from fresh to cooked fruit

A

D

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13
Q

What are the ideal conditions for botrytis/noble rot to grow ?

A. Cool night and warm, dry mornings
B. Warm, dry mornings and damp, misty afternoons
C. Damp, misty mornings and rainy afternoons
D. Damp, misty mornings and warm, dry afternoons

A

D

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14
Q

Which latitudes north and south of the equator mark the zone where most vineyards are found ?

A. 40 and 50
B. 30 and 50
C. 20 and 40
D. 30 and 40

A

B

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15
Q

The vineyards of northern Europe are warmed by

a) fog
b) ocean currents from the Caribbean
c) warm air from mountains
d) high levels of rain

A

B

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16
Q

Which one of the following statements is true?

a) Very good or outstanding wines can only be made from hand-harvested grapes
b) Very good or outstanding wines can only be made from machine-harvested grapes
c) Very good or outstanding wines can be made from both hand- and machine-harvested grapes
d) Very good or outstanding wines cannot be made from machine-harvested grapes

A

C

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17
Q

Which one of the following is a French labelling term used to indicate a wine with a protected designation of origin (PDO)?

a) Appellation d’origine contrôlée
b) Qualitätswein
c) Vin de pavs
d) Indication géographique protégée

A

A

Qualitätswein is Germany

Vin de pavs is the protected Geograpgical Indication of France (Vdp)

Indication géographique protégée is Italy

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18
Q

Which one of the following statements is correct?

a) A late-harvest wine can only be made from grapes from old vines
b) A late-harvest wine will always be dry and low in alcohol
c) A late-harvest wine could be dry, off-dry,
medium or sweet
d) A late-harvest wine can only be labelled
Vendanges tardives in Italy

A

C

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19
Q

The alcohol levels in most dry wines are between

a) 11.5% abv and 16% abv
b) 17% abv and 20% abv
c) 5% abv and 8% abv
d) 9% abv and 10.5% abv

A

A

The yeast will dead if the alcohol level over 16%, the dryer the wines is, the higher level alcohol it will be

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20
Q

What is the correct sequence of events for most red winemaking?

a) Crushing, pressing, alcoholic fermentation
b) Crushing, alcoholic fermentation, pressing
c) Pressing, alcoholic fermentation, crushing
d) Pressing, crushing, alcoholic fermentation

A

B

Crushing, alcoholic fermentation, pressing, storage or maturation and packaging

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21
Q

Which part of winemaking gives red wines their colour?

a) Fermentation in contact with just the pips and stalks
b) Pressing juice from the grapes
c) Fermentation in oak barrels
d) Fermentation in contact with the grape skins

A

D

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22
Q

Which of the following techniques are used to produce sweet wines?
1. Juice is extracted from grapes with high levels of concentrated sugar
2. Yeast is removed after fermentation has
completed
3. A dry wine is blended with a sweet wine
a) 1 and 2 only
b) 1 and 3 only
C) 2 and 3 only
d) 1, 2 and 3

A

B

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23
Q

Old-oak vessels

  1. add pronounced flavours of oak to a wine
  2. allow oxygen to interact with the wine
  3. allow the tannins in red wine to soften
    a) 1 and 2 only
    b) 1 and 3 only
    c) 2 and 3 only
    d) 1, 2 and 3
A

C

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24
Q 
Which of the following can be used to add
complexity to dry white wines?
1. Blending
2. Malolactic conversion
3. Lees-stirring
4. Barrel fermentation
a) 1 and 2 only
b) 2, 3 and 4 only
c) 1 and 4 only
d) 1. 2. 3 and 4
A

D

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25
Q

Which one of the following best describes a white wine that has matured in bottle?

a) Pale gold with aromas of leather and meat
b) Pale tawny with aromas of vanilla and prune
c) Medium gold with aromas of honey and dried apricot
d) Medium gold with aromas of leather and wet leaves

A

C

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26
Q

Outstanding-quality red wines age well for several years because they have

a) high tannins, low alcohol and low acidity
b) low tannins, high alcohol and low acidity
c) low tannins, concentrated fruit and low acidity
d) high tannins, concentrated fruit and high acidity

A

D

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27
Q

Which of the following AOCs is a full-bodied wine with high tannins, high acidity and black-fruit, cedar and tobacco characteristics?

a) Meursault
b) Margaux
c) Beaune
d) Beaujolais

A

B

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28
Q

Youthful Sauvignon Blanc wines have flavours of

a) lemon, honey and nuts
b) grass, blossom and passion fruit
c) dried apricot, coconut and biscuit
d) candy, mint and butter

A

B

***

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29
Q

Which one of the following regions has a
reputation for outstanding-quality Chardonnay?

a) Burgundy
b) Alsace
c) Bordeaux
d) Rías Baixas

A

A

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30
Q

Which one of the following statements is true of Pinot Noir?

a) It is only used to make inexpensive, low-quality wines
b) It typically has a deep colour and high levels of tannin
c) Typical flavours include tropical fruit and citrus
d) It is at its best when grown in cool or moderate climates

A

D

***

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31
Q

Which one of the following is renowned for Syrah-based wines?

a) Hermitage
b) Bordeaux
c) Rioja
d) Chianti

A

A

32
Q

Which grape variety is used to make Sancerre?

a) Sauvignon Blanc
b) Chenin Blanc
c) Riesling
d) Chardonnay

A

A

33
Q

Which of the following grape varieties are
commonly grown in Alsace?

  1. Pinot Gris
  2. Chardonnay
  3. Riesling
  4. Sémillon

a) 1 and 2 only
b) 1 and 3 only
c) 2 and 4 only
d) 3 and 4 only

A

B

34
Q

In Bordeaux, very good and outstanding dry white wines are usually made from

a) Sauvignon Blanc and Chenin Blanc
b) Chardonnay and Sémillon
c) Chenin Blanc and Chardonnay
d) Sauvignon Blanc and Sémillon

A

D

***

35
Q
  1. Which grape variety is used to make Meursault?

a) Chardonnay
b) Cabernet Sauvignon
c) Sauvignon Blanc
d) Syrah

A

A

***

36
Q
  1. Sweet with high acidity, low alcohol and dried- apricot and honey characteristics best describes

a) Pouilly-Fumé
b) Pouilly-Fuissé
c) Trockenbeerenauslese
d) Sauternes

A

C

37
Q
  1. A wine labelled as Pinot Grigio delle Venezie DOC is typically described as

a) sweet, full-bodied and complex
b) dry, light-bodied and simple
c) medium, full-bodied and complex
d) sweet, light-bodied and simple

A

B

38
Q

Questions 12-14 relate to a description of a young Pouilly-Fumé.

  1. Appearance
    a) Deep amber
    b) Pale lemon
    c) Deep gold
    d) Pale amber
A

B

39
Q

Questions 12-14 relate to a description of a young Pouilly-Fumé.

  1. Nose

a) Pronounced intensity of grass, asparagus, apple and wet stones
b) Light intensity of apricot, honey, dried fruit and nuts
c) Medium intensity of melon, butter, vanilla and smoke
d) Medium intensity of passion fruit, vanilla and coffee

A

A

40
Q

Questions 12-14 relate to a description of a young Pouilly-Fumé.

  1. Palate

a) Dry with low acidity
b) Medium sweetness with high acidity
c) Dry with high acidity
d) Dry with medium acidity

A

C

41
Q
  1. Australia has a reputation for very good and outstanding-quality Riesling wines produced in

a) Hawke’s Bay
b) Clare Valley
c) Central Valley
d) Walker Bay

A

B

Hawke’s bay is located in New Zealand

Central Valley is located in Chile

Walk bay is located in Southern Africa

42
Q
  1. Grand Cru Classé is a labelling term most associated with which wine region?

a) Rhône
b) Bordeaux
c) Barolo
d) Loire

A

B

43
Q
  1. Which of the following wine regions are both well known for outstanding-quality wines from the Cabernet Sauvignon grape?

a) Rhône Valley and Napa Valley
b) Stellenbosch and Margaret River
c) Barolo and Carneros
d) Burgundy and Coonawarra

A

B

***

44
Q
  1. A Barossa Valley Shiraz wine is typically

a) full-bodied with black-cherry, vanilla and coffee characteristics
b) light-bodied with strawberry, leather and wet-leaf characteristics
c) full-bodied with pineapple, butter and honey characteristics
d) light-bodied with black-cherry, butter and leather characteristics

A

A

45
Q
  1. Merlot is often blended with which one of the following grape varieties?

a) Primitivo
b) Chardonnay
c) Pinot Noir
d) Cabernet Sauvignon

A

D

46
Q
  1. Which of the following grape varieties are grown successfully in cool and moderate climates?
  2. Merlot
  3. Pinot Noir
  4. Riesling
  5. Sauvignon Blanc

a) 1 and 2 only
b) 2 and 3 only
c) 2,3 and 4 only
d) 1.2.3 and 4

A

C

Merlot grows in moderate and warm climates

47
Q
  1. In the Northern Rhône, the best vineyards are planted

a) on north-facing hillsides
b) on flat valley floor
c) close to the coast
d) on steep slopes

A

D

48
Q
  1. Which of the following is a sub-region of Napa Valley?

a) Calistoga
b) Sonoma
c) Stellenbosch
d) Coonawarra

A

A

49
Q
  1. Which one of the following is an Italian black grape variety?

a) Verdicchic
b) Cortese
c) Corvina
d) Chardonnay

A

C

50
Q
  1. Which one of the following is a full-bodied red wine with high tannin and high acidity?

a) Gavi
b) Soave
c) Barbaresco
d) Rías Baixas

A

C

51
Q
  1. Which one of the following grape varieties is most important in Rioja?

a) Pedro Ximénez
b) Cabernet Sauvignon
c) Cortese
d) Tempranillo

A

D

52
Q
  1. Which of the following grape varieties is widely used in the production of rosé wines in Spain?

a) Pinotage
b) Garnacha
c) Malbec
d) Carmenère

A

B

53
Q
  1. Malbec is the most important grape in

a) Australia
b) Argentina
c) Chile
d) South Africa

A

B

54
Q
  1. Which one of the following grape varieties is widely grown in South Africa?

a) Gewurztraminer
b) Glera
c) Semillon
d) Chenin Blanc

A

D

55
Q
  1. What term is used on an Italian wine label to indicate that the grapes were grown in the historic centre of the region?

a) Classico
b) Crianza
c) Riserva
d) Cortese

A

A

56
Q
  1. Which grape variety is used to make Beaujolais?

a) Glera
b) Gamay
c) Grenache
d) Garganega

A

B

57
Q
  1. Which of the following best describes Fiano di Avellino DOCG?

a) Light-bodied with high acidity and peach and melon characteristics
b) Medium-bodied with medium acidity and peach and melon characteristics
c) Full-bodied with high acidity and blossom and apple characteristics
d) Light-bodied with medium acidity and blossom and apple characteristics

A

B

58
Q
  1. Pinotage is often blended with which of the following varieties for a Cape Blend?

a) Chenin Blanc and Malbec
b) Chenin Blanc and Merlot
c) Cabernet Sauvignon and Viognier
d) Cabernet Sauvignon and Merlot

A

d

59
Q
  1. A Crianza wine from Rioja has

a) longer oak-ageing requirements than a Reserva wine
b) no oak-ageing requirements
c) some oak flavours
d) only primary fruit flavours

A

C

60
Q
  1. Which one of the following regions is known for powerful, full-bodied wines made from Garnacha?

a) Priorat
b) Pommard
c) Pomerol
d) Port

A

A

61
Q
  1. Amarone della Valpolicella DOC is made from which grape variety?

a) Corvina
b) Barbera
c) Nebbiolo
d) Verdicchio

A

A

62
Q
  1. Minervois AC is made from a blend of which of the following grape varieties?

a) Grenache and Syrah
b) Syrah and Viognier
c) Tempranillo and Garnacha
d) Syrah and Gamay

A

A

63
Q
  1. Which of these wines would you recommend for a customer or friend who wishes to purchase a simple, fruity red wine for immediate drinking?

a) Tokali Aszú
b) Chianti Classico Riserva
c) Barolo
d) Côtes du Rhône

A

d

64
Q
  1. Sparkling Asti is made from

a) Glera
b) Moscato (Muscat)
c) Chardonnay
d) Pinot Noir

A

B

65
Q
  1. In Champagne production, disgorgement is the process of

a) blending still wines
b) moving the lees towards the neck of the bottle
c) removing the lees from the bottle
d) adding sugar and yeast to still wine

A

C

66
Q
  1. The flavours of autolysis are

a) lemon and pineapple
b) apple and cream
c) biscuit and bread
d) butter and cream

A

C

Definition of autolysis: breakdown of all or part of a cell or tissue by self-produced enzymes

67
Q
  1. Which of the following best describes Prosecco?
a) Light-bodied with melon and apple
characteristics
b) Full-bodied with blossom and grape
characteristics
c) Full-bodied with bread and biscuit
characteristics
d) Medium-bodied with lemon and biscuit
characteristics
A

A

68
Q
  1. The solera system is a method of

a) adding sweetness to Port
b) blending and ageing Sherry
C) removing yeast from Champagne
d) drying grapes before fermentation

A

b

69
Q
  1. Which of the following is a common labelling term for Port?

a) TBA
b) DOC
c) LBV
d) PX

A

C

***

70
Q
  1. ‘Sweet with flavours of almond and apple’ best describes a

a) Pale Cream Sherry
b) Vintage Port
c) Oloroso Sherry
d) Ruby Port

A

A

71
Q
  1. Which of these wines both come from Spain?

a) Prosecco and Asti
b) Cava and Prosecco
c) Sherry and Asti
d) Cava and Sherry

A

d

72
Q
  1. When opening a bottle of sparkling wine, what can be done to make the process easier and safer?
  2. Chill the wine
  3. Hold the cork securely from the moment the wire cage is loosened
  4. Turn the bottle gently while holding the cork

a) 1 only
b) 1 and 3 only
c) 1 and 2 only
d) 1, 2 and 3

A

d

73
Q
  1. Which of the following describes ideal storage conditions for wine sealed with a cork?

a) The temperature should be warm
b) The temperature should be cool and constant
c) The bottle should be stored vertically
d) The storage area should be in strong bright light

A

b

74
Q
  1. Cork taint is identified by

a) bits of cork in the bottle
b) deep brown colour
c) damp-cardboard aromas
d) caramel aromas

A

C

75
Q
  1. Which of the following pairs of wines should be well chilled before serving?

a) Sauternes and Tokaji Aszú
b) Champagne and Beaujolais
c) Shiraz and Oaked Chardonnay
d) Prosecco and Cabernet Sauvignon

A

A

76
Q
  1. Which of the following best describes how a vacuum system keeps a wine fresh?

a) A pump is used to add CO2 to a wine
b) Gas is pumped into the bottle to push out air
c) A pump removes air from the inside of bottle
d) Gas is used to add fresh-fruit aromas to wine

A

C

WSET level2 (7 decks)

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