WSET Level 2

Question 1

In which season do flower clusters form?

Answer 1

Spring

Question 2

What does the pulp of a grape contain?

Answer 2

Acid and tannins

Question 3

Which latitudes north and south of the equator mark the growing

Answer 3

30 and 50 degrees

Question 4

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

Answer 4

Damp misty mornings and warm dry afternoons

Question 5

What should you avoid doing before tasting wine?

Answer 5

Avoid eating strongly flavored food or brushing your teeth

Question 6

Match the description to the red wine (ruby, purple, garnet, tawny)

Answer 6

a. The majority of red wines
b. Red wines with a blue or purple hue
c. Red wines with a orange or brown hint
d. Red wines that are more brown than red

Question 7

Match the primary aroma categories with the correct descriptors (floral, herbaceous, citrus, tropical

Answer 7

a. Banana, lychee, mango - tropical
b. Blossom, rose, violet - floral
c. Grapefruit, lemon, lime - citrus
d. Green bell pepper - herbaceous

Question 8

What aromas in a wine are created by post-fermentation winemaking?

Answer 8

Secondary aromas

Question 9

Which groups of tertiary aromas and flavors are associated with white wines?

Answer 9

Caramel, hazelnut, honey, orange marmalade, almond

Question 10

What is the structural component in red wines that can sometimes have a bitter taste that lingers at the back of the mouth?

Answer 10

tannin

Question 11

Arrange descriptors so the order goes from least sweet to most sweet (dry, off dry, medium, sweet)

Answer 11

Dry, Off-Dry, Medium, Sweet

Question 12

What are the abs measures for low, medium and high alcohol wines?
(low alcohol, medium, high)

Answer 12

Low alcohol below - 11% abv
Medium - 11-13.9% abv
High - 14% abv

Question 13

True or False: We can describe a wine that has fruit flavors which last for a long time as having a long finish

Answer 13

True

Question 14

A wine that is high in acidity but lacking in fruit flavor could be described as

Answer 14

Unbalanced

Question 15

________ flavored food can overwhelm a dry wine.

Answer 15

Highly

Question 16

True or False: With dishes containing sugar, a good general rule is to select a wine that has a lower level of sweetness than the dish.

Answer 16

False

Question 17

What characteristics in wine may complement fat or oil in food?

Answer 17

High Acidity

Question 18

What effect does acidity in food have on wine?

Answer 18

Wine seems less drying, bitter and acidic

Question 19

What effect does sugar in food have on wine?

Answer 19

Wine seems more drying, bitter and acidic

Question 20

What is the recommended service temperature for each wine? (Well chilled, lightly chilled, room temperature)

1. Sweet 3. Full bodied white
2. Sparkling 4. Full bodied red

Answer 20

Sweet wines - Well chilled
Sparkling wines - Well chilled
Full bodied white wines - Lightly
Full-bodied red wines - Room temp

Question 21

To keep a wine fresh once it’s been opened there are simple systems that you can use. Two of these are:
A _____ system, that removes air from inside the wine bottle with a pump
A _____ system that pumps harmless gas into the bottle and pushes the air inside out as a result.

Answer 21

1. Vacuum

2. Blanket

Question 22

What is cork taint caused by?

Answer 22

A chemical called TCA

Question 23

Failure of _____ is a wine fault that happens when unwanted oxygen interacts with the wine and oxidizes it.

Answer 23

Closure

Question 24

True or False: A refrigerated wine will keep its freshness/fruitiness for longer than a wine stored at room temperature.

Answer 24

True

Question 25

What does a vine need to produce a healthy crop of grapes? Choose all that apply: ( Ethanol, Warmth, Water, Mercury, Carbon dioxide, Nutrients, Salt, Sunlight)

Answer 25

Warmth, water, carbon dioxide. nutrients, sunlight

Question 26

In correct order, the stages of grape formation and ripening are : flowering, ___, ___, and ripening.

Answer 26

fruit set, veraison

Question 27

What effects do clouds have on ripening?

Answer 27

Clouds block sunlight, therefore slowing photosynthesis and ripening

Question 28

True or false: Vines are typically pruned in summer, when the grapes are ripening

Answer 28

False

Question 29

What does the labelling term Botrytis indicate?

Answer 29

The grapes used to make the wine have been affected by noble rot

Question 30

What does the labelling term “Eiswein” indicate?

Answer 30

That the grapes have been frozen on the vine prior to pressing

Question 31

What is a GI?

Answer 31

A legally defined vineyard area within a country

Question 32

What two categories are GIs in the European Union divided into?

Answer 32

PDO & PGI

Question 33

Are the appellation below PGIs or PDOs? a. Appellation d’origine contrôlée - b. Vin de pays - c. Denominación de Rigen Calificada d. Denominazione di Origine Controllata

Answer 33

a. PDO b. PGI c. PDO d. PDO

Question 34

What is the typical order of events in white winemaking?

Answer 34

1. Crushing 2. Pressing 3. Fermenting 4. Storing and maturing 5. Bottling and packaging

Question 35

What is the typical order of events in red winemaking?

Answer 35

1. Crushing 2. Fermenting 3. Draining 4. Pressing 5. Storing and maturing 6. Bottling and packaging

Question 36

Compared with red wines, what temperature are white wines generally fermented at?

Answer 36

Lower Temperature

Question 37

Which winemaking process will not add any flavors to red wine?

Answer 37

The grapes used to make the wine were fermented in a concrete vessel

Question 38

If a winemaker wants to allow small amounts of oxygen to dissolve in wine during maturation, which maturation vessel material would they select?

Answer 38

Oak

Question 39

What are the possible ways of producing sweet wine?

Answer 39

Adding sweetness to a dry wine Using grapes with concentrated sugar, causing the yeast to stop fermenting before all the sugar has been converted into alcohol Killing the yeast by adding alcohol before all the sugar has been converted Removing the yeast using filtration before all the sugar has been converted

Question 40

The process of producing dry rose wines by fermenting black grapes with their skin for a shorter period of time is called short _____

Answer 40

Maceration

Question 41

Rose wines can be made by blending a red wine with a white wine

Answer 41

True

Question 42

What is the correct term for extracting color and tannins by using a plunger to push the grape skins down into the fermenting grape juice?

Answer 42

Punching down

Question 43

What flavors does lees contact impart to wine

Answer 43

Biscuit and bread

Question 44

What does the term ‘Auslese’ indicate?

Answer 44

A dry or sweet wine made from carefully selected extra-ripe bunches

Question 45

The specific fruit flavors in a Riesling wine vary according to the level of ripeness in the grapes at the time of harvest. What flavors are associated with Riesling made from just Ripe grapes and what flavors are associated with Riesling from extra-ripe grapes? (green fruit, stone fruit)

Answer 45

Just ripe grapes - green fruit | Extra ripe grapes - stone fruit

Question 46

Which of these GIs produce Chardonnay? (select all that apply) a. Marlborough, New Zealand b. Burgundy, France c. Alsace, France e. Walker Bay, South Africa

Answer 46

Marlborough, New Zealand Burgundy, France Walker Bar, South Africa

Question 47

What are the characteristics of a typical cool climate Chardonnay?

Answer 47

High acidity and flavors of green fruits (apple, pears), citrus (lemon, lime) and wet stones

Question 48

What are the characteristics of a typical Sauvignon Blanc?

Answer 48

High acidity and flavors of green bell pepper/capsicum, asparagus, apple, gooseberry

Question 49

Which PDOs are known for producing Sauvignon Blanc? a. Mersault AOC b. Pouilly-Fume AOC c. Graves AOC e. Sancerre AOC

Answer 49

b. Pouilly-Fume AOC c. Graves AOC e. Sancerre AOC

Question 50

Match the correct characteristics to Italian style Pinot Grigio and French-style Pinot Gris

Answer 50

a. Simple, unbaked and light in body - _______ Pinot Grigio b. Typically with short finish - _______ Pinot Grigio c. Can develop notes of honey in the bottle - _______ Pinot Gris e. Medium to full in body - ___ Pinot Gris

Question 51

Which winemaking processes can be used to add secondary flavors to Chardonnay?

Answer 51

Barrel fermentation and maturation Lees contact Malolactic conversion

Question 52

What appellation is permitted to use the labeling term Vendages Tardives?

Answer 52

Alsace AOCa

Question 53

Which white variety is the only white variety permitted in Sancerre AOC and Pouilly-Fume AOC?

Answer 53

Sauvignon Blanc

Question 54

What characteristics do Viognier wines typically have?

Answer 54

Pronounced floral aromas (blossom) and stone fruit (peach, apricot)

Question 55

What characteristics do typical Semillon wines from the Hunter Valley, Australia have?

Answer 55

Dry, list body and low alcohol

Question 56

Which grape variety is grown in Veneto, italy, and is the most important grape variety in the wines of Soave DOC and Soave Classico DOC

Answer 56

Garganega

Question 57

True or False: Tokaji Aszu wines are produced in a wide range of styles, dry, off-dry, medium, and sweet.

Answer 57

False

Question 58

What grape variety is used to make Sauternes?

Answer 58

Semillon

Question 59

Vouvray AOC, located in the _____ Valley in France is a PDO for the grape variety_____

Answer 59

Loire, Chenin Blanc

Question 60

What vessels are typically used for the maturation of wines made with Viognier?

Answer 60

Inert Vessels

Question 61

Which PDO is associated with Albarino?

Answer 61

Rias Baixas DO

Question 62

The most famous region for Gewürztraminer is Bourgogne AOC in France

Answer 62

False

Question 63

What does the labelling term Puttonyos indicate?

Answer 63

The level of sweetness in Tokaji Aszu wines

Question 64

What type of vessels are typically used for the maturation of Pinot Noir

Answer 64

Older oak and/or large barrels

Question 65

What are the characteristics of a typical Bourgogne Pinot Noir?

Answer 65

A light to medium bodied wine with low tannins, high acidity and fresh red fruit flavors

Question 66

Which regions are famous for producing Cabernet Sauvignon? (Select all that apply) a. Stellenbosch, South Africa b. Napa Valley, USA c. Bordeaux, France d. Walker Bay, South Africa e. Margaret River, Australia f. Hawke’s Bay, New Zealand g. Yarra Valley, Australia h. Oregon, USA

Answer 66

a. Stellenbosch, South Africa b. Napa Valley, USA c. Bordeaux, France d. Margaret River, Australia f. Hawke’s Bay, New Zealand

Question 67

Which variety of wine is Merlot often blended with?

Answer 67

Cabernet Sauvignon

Question 68

Which grape variety/varieties is each appellation associated with? (Syrah, Pinot Noir, Cabernet) a. Cote Rotie AOC b. Crozes-hermitage AOC c. Medoc-AOC d. Pommard AOC e. Bourgogne AOC

Answer 68

a. Cote Rotie AOC - Syrah b. Crozes-hermitage AOC - Syrah c. Medoc-AOC - Cabernet d. Pommard AOC - Pinot Noir e. Bourgogne AOC - Pinot Noir

Question 69

True or False: Cabernet Sauvignon grows well in cool climates

Answer 69

False

Question 70

What appellations are on the Left Bank and which are on the Right Bank of Bordeaux? a. Medoc AOC b. Pauillac AOC c. Pessac-Leognan AOC d. Pomerol AOC e. Saint-Emillion AOC f. Saint-Emillion Grand Cru AOC

Answer 70

a. Medoc - LEFT b. Pauillac - LEFT c. Pessac - LEFT d. Pomerol - RIGHT e. Saint-Emillion - RIGHT f. Saint - Emillion Grand Cru - RIGHT

Question 71

The Northern Rhone in France and Barossa Valley in Australia are two important regions for which black grape variety?

Answer 71

Syrah/Shiraz

Question 72

In which climate will Syrah/Shiraz not ripen fully?

Answer 72

Cool climate

Question 73

What aromas and flavors would you expect in a typical Cabernet Sauvignon?

Answer 73

Black Cherry, Green Bell Pepper, Black Currant and Mint

Question 74

Which region is the most important region for the production of Gamay?

Answer 74

Beaujolais

Question 75

What climate does Grenache/Garnacha need to ripen successfully?

Answer 75

Warm climate

Question 76

Tempranillo is an important blending component in wines from which PDOs?

Answer 76

Catalunya DO Rioja DOCa Ribera del Duero DO

Question 77

What grape variety is the mot important black grape variety in Argentina?

Answer 77

Malbec

Question 78

What is the only grape variety permitted in the wines of Barolo DOCG?

Answer 78

Nebbiolo

Question 79

Which PDOs are associated with which styles of wine? (typically a light bodied, a dry to off-dry red wine, a sweet red wine. a. Valpolicella DOC - b. Amarone della Valpolicella DOCG - c. Recioto della Valpolicella -

Answer 79

a. Light bodied b. Dry to off dry c. Sweet red wine

Question 80

In addition to Italy’s PDO and PGI labelling terms, what are the other terms used to describe the quantity of wine?

Answer 80

Classico | Riserva

Question 81

Which wine is each region associated with? (Cortese, Garnacha, Sangiovese, Nebbiolo) a. Barbaresco DOCG- b. Gavi DOCG- c. Chianti DOCG- d. Priorat DOCa-

Answer 81

a. Nebbiolo b. Cortese c. Sangiovese d. Garnacha

Question 82

The labelling terms used in Spain to reflect the style and quality of wine are: ___, Crianza, Reserva, and Gran Reserva

Answer 82

Joven

Question 83

Montepulciano d’Abruzzo DOC is in which region of Italy?

Answer 83

Abruzzo

Question 84

True or False: The first step to producing nearly all sparkling wines is to make a base wine, which typically has medium sweetness and low acidity

Answer 84

False

Question 85

What sparkling wines use the traditional method in their production?

Answer 85

Champagne | Cava

Question 86

During tank method production, yeast and ____ are added to the dry base wine. The yeast convert the sugar into alcohol and ____, and to stop this gas from escaping, the second fermentation must take place in a ____ vessel.

Answer 86

Sugar CO2 Sealed

Question 87

The _____ is a sediment that forms in the bottle during second fermentation, and can impart flavors of biscuit and bread to the wine.

Answer 87

Lees

Question 88

What is the correct order of the traditional method? (Dosage, Riddling, Resealing, Disgorgement, Second fermentation)

Answer 88

``` Second Fermentation Riddling Disgorgement Dosage Resealing ```

Question 89

In the traditional method, what is the aim of riddling?

Answer 89

Move the deposit of lees into the neck of the bottle

Question 90

Which grape varieties typically form the base wine for Champagne?

Answer 90

Meunier Pinot Noir Chardonnay

Question 91

True or False: The tank method can be used if the winemaker does not want to add flavors associated with autolysis to their wine.

Answer 91

True

Question 92

Which sparkling wines are examples of tank fermented sparkling wines?

Answer 92

Prosecco DOC | Asti DOCG

Question 93

True or False: In the Asti method, the fermentation is stopped by filtering out the yeast before all the sugar has been converted to alcohol, resulting in a wine that is low in alcohol, dry and sparkling.

Answer 93

False

Question 94

What is fortification?

Answer 94

The addition of alcohol to a wine

Question 95

What grape varieties are used for the production of Sherry?

Answer 95

Pedro Ximenez and Palomino

Question 96

Which characteristic is NOT associated with Fino Sherry?

Answer 96

Flavors from oxidative aging | caramel and walnuts

Question 97

When does fortification take place in Sherry and Port? (Before, during or after fermentation

Answer 97

Sherry - after | Port - during

Question 98

Dry Sherry styles are Fino, Oloroso and ____

Answer 98

Amontillado

Question 99

True or False: Port is a fortified wine that is produced in Jerez de la Frontera

Answer 99

False

Question 100

Which are examples of Ruby-style Ports?

Answer 100

Reserve Ruby Port | Late bottled Vintage Ports

Question 101

What are the main characteristics of each style of Port? ( Deeply colored, High in tannins, Complex notes of dried fruit) Ruby, Vintage, Tawny

Answer 101

Ruby style - Deeply colored Vintage - High in tannins Tawny - Complex notes of dried fruit

Question 102

Which Sherry can be dry, have deliberate flavors of oxidation and none from flor, and can develop flavors of raisins and prunes?

Answer 102

Oloroso

Question 103

True or False: | Vintage Ports are declared every year

Answer 103

False