WSET2 Week 1

Question 1

Wine color: A red wine with noticeable blue or purple.

Answer 1

Purple

Question 2

Wine color: A white wine with a hint of orange or brown.

Answer 2

Gold

Question 3

Wine color: A red wine that is mostly brown, with some red.

Answer 3

Tawny

Question 4

Wine color: The most common color for red wines, having a red hue.

Answer 4

Ruby

Question 5

Wine color: A white wine with a very noticeable amount of brown.

Answer 5

Amber

Question 6

Wine color: The most common color for white wines, having a yellow hue.

Answer 6

Lemon

Question 7

Wine color: A red wine with some brown, but still predominantly red.

Answer 7

Garnet

Question 8

Is black pepper a primary, secondary, or tertiary aroma?

Answer 8

Primary

Question 9

Is pineapple a primary, secondary, or tertiary aroma?

Answer 9

Primary

Question 10

Is blossom a primary, secondary, or tertiary aroma?

Answer 10

Primary

Question 11

Is mint a primary, secondary, or tertiary aroma?

Answer 11

Primary

Question 12

Is bread a primary, secondary, or tertiary aroma?

Answer 12

Secondary

Question 13

Is vanilla a primary, secondary, or tertiary aroma?

Answer 13

Secondary

Question 14

Is ginger a primary, secondary, or tertiary aroma?

Answer 14

Tertiary

Question 15

Is mushroom a primary, secondary, or tertiary aroma?

Answer 15

Tertiary

Question 16

Is caramel a primary, secondary, or tertiary aroma?

Answer 16

Tertiary

Question 17

Is wet stones a primary, secondary, or tertiary aroma?

Answer 17

Primary

Question 18

Is cream a primary, secondary, or tertiary aroma?

Answer 18

Secondary

Question 19

Pastry is a secondary aroma/flavor associated with

Answer 19

Yeast

Question 20

Yogurt is a secondary aroma/flavor associated with

Answer 20

Yeast

Question 21

Coconut is a secondary aroma/flavor associated with

Answer 21

Oak

Question 22

Smoke is a secondary aroma/flavor associated with

Answer 22

Oak

Question 23

Orange marmalade is a tertiary aroma/flavor of ___ wine maturation

Answer 23

white

Question 24

Petrol is a tertiary aroma/flavor of ___ wine maturation

Answer 24

white

Question 25

Wet leaves is a tertiary aroma/flavor of ___ wine maturation

Answer 25

red

Question 26

Meat is a tertiary aroma/flavor of ___ wine maturation

Answer 26

red

Question 27

This palate characteristic of wine can feel drying, rough, or sometimes bitter.

Answer 27

Tannins

Question 28

This palate characteristic of wine is the overall impression of the weight of a wine in the mouth.

Answer 28

Body

Question 29

This palate characteristic of wine makes your mouth water.

Answer 29

Acidity

Question 30

This palate characteristic of wine is the collection of sensations in your mouth after you have swallowed or spat the wine out.

Answer 30

Finish

Question 31

This palate characteristic of wine adds weight to a wine and at high levels can give a burning sensation.

Answer 31

Alcohol

Question 32

biscuit pastry bread toasted bread bread dough cheese yogurt are secondary flavors/aromas from

Answer 32

yeast (lees, autolysis, flor)

Question 33

butter cheese cream are secondary flavors/aromas from

Answer 33

malolactic conversion

Question 34

vanilla cloves coconut cedar charred wood smoke chocolate coffee are secondary flavors/aromas from

Answer 34

oak

Question 35

dried fruit leather earth mushroom meat tobacco wet leaves forest floor caramel are tertiary flavors/aromas of ___ wine maturation

Answer 35

red

Question 36

___ is a tertiary flavor/aroma of red wine, white wine, AND deliberately oxidized wines

Answer 36

Caramel

Question 37

dried fruit orange marmalade petrol (gasoline) cinnamon ginger nutmeg almond hazelnut honey caramel are tertiary flavors/aromas of ___ wine maturation

Answer 37

white

Question 38

almond hazelnut walnut chocolate coffee caramel are tertiary flavors/aromas of ___ ___ wine maturation

Answer 38

deliberately oxidized

Question 39

Leather is a tertiary aroma/flavor of ___ wine maturation

Answer 39

red

Question 40

Earth, mushroom, forest floor, and wet leaves are tertiary aroma/flavor of ___ wine maturation

Answer 40

red

Question 41

Acidic foods make a wine taste more or less acidic?

Answer 41

less acidic

Question 42

Salty foods make a wine taste more or less acidic?

Answer 42

less acidic

Question 43

Umami foods make a wine taste more or less acidic?

Answer 43

more acidic

Question 44

Sweet foods make a wine taste more or less acidic?

Answer 44

more acidic

Question 45

Acidic foods make a wine seem more or less drying and bitter?

Answer 45

less drying and bitter

Question 46

Salty foods make a wine seem more or less drying and bitter?

Answer 46

less drying and bitter

Question 47

Umami foods make a wine seem more or less drying and bitter?

Answer 47

more drying and bitter

Question 48

Sweet foods make a wine seem more or less drying and bitter?

Answer 48

more drying and bitter

Question 49

Two food characteristics that make wine seem more drying and bitter and more acidic

Answer 49

umami and sweetness

Question 50

Two food characteristics that make wine seem less drying and bitter and less acidic

Answer 50

saltiness and acid

Question 51

If a wine's aromas are not immediately apparent upon smelling, but are not too delicate to distinguish easily, what is the aromatic intensity of the wine?

Answer 51

medium

Question 52

What effect does salt have on the tannin level in a red wine?

Answer 52

makes the tannins softer

Question 53

What effect does fatty/oily food have on a wine's acidity?

Answer 53

makes it seem less acidic

Question 54

What sweetness of wine should you pair with sweet foods?

Answer 54

wine with higher sweetness level than food

Question 55

Word description for how chilled a full-bodied white wine should be? e.g. oaked Chardonnay

Answer 55

lightly chilled 50-55 degrees

Question 56

Word description for how chilled a light- or medium-bodied white wine should be? e.g. Pinot Grigio

Answer 56

chilled 45-50 degrees

Question 57

Aromas that come from the grape and are created during alcoholic fermentation (primary, secondary, or tertiary?)

Answer 57

Primary aroma

Question 58

Aromas that develop during ageing or maturation

Answer 58

Tertiary aroma

Question 59

Cloves is a secondary aroma/flavor associated with

Answer 59

oak

Question 60

Amount of salivation in mouth indicates this structural component of wine

Answer 60

acidity

Question 61

Drying, rough sensation indicates this structural component of wine

Answer 61

tannin

Question 62

When is the best time during tasting to assess the alcohol of the wine

Answer 62

after spitting or swallowing

Question 63

Counting the persistence of the desirable sensations and flavors after spitting/swallowing describes the length of the wine's

Answer 63

finish