WSET Level 2 Study Guide Questions

Which one of the following is true?
a. Hail protects grapes from fungal attacks
b. Too much heat can stop the vine producing sugars
c. fertile soils give the highest quality grapes for winemaking
d. Irrigation is used widely for quality wine production in Europe
b. Too much heat can stop the vine producing sugars

Compared with red wines, white wines are generally fermented at
a. Either higher or lower temperatures
b. The same temperature
c. Higher temperatures
d. Lower temperatures
d. Lower temperatures

Vines with lots of large bunches of big grapes are most suitable for
a. Intensely flavored, complex dry wines
b. Inexpensive, simple dry wines
c. Long-lived sweet wines
d. Branded wines
b. Inexpensive, simple dry wines

Why are there very few vineyards lying closeer to the equator than 30 degrees?
a. It is too windy
b. It is generally too hot
c. There is not enough sunlight
d. It is generally too cold
b. It is generally too hot

Which one of the following describes the production of STILL RED wines?
a. Crush-Press-Ferment (15-20 degrees C)
b. Crush-Ferment (25-30 C)-Press
c. Ferment (25-30 C)-Fortify-age in sloera-blend
d. Ferment (15-20 C)-bottle-Second fermentation-Disgorge
b. Crush-Ferment (25-30 C)-Press

Which of the following does not add flavors to red wine?
a. New oak barrels
b. Fermantation
c. Glass bottles
d. Grape skins
c. Glass bottles

“Pale lemon color, green fruit and smoky mineral aromas; dry with high acidity” describes which wine?
a. Chablis AC
b. Oaked Hunter Valley Chardonnay
c. Chianti Classico DOC
d. Cote Rotie AC
a. Chablis AC

Which of the following pairs of regions are famous for premium wine made from Syrah/Shiraz?
a. Burgundy & Sancerre
b. Orvieto & Marlborough
c. Hermitage & Barossa Valley
d. Pomerol & St. Emilion
c. Hermitage & Barossa Valley

Which of the following gape varieties is often used to add color and tannin in a blend with Merlot?
a. Pinot Grigio
b. Pinot Noir
c. Riesling
d. Cabernet Sauvignon
d. Cabernet Sauvignon

Which of the following grape varieties is typically used for dry, unoaked white wines with pungent herbaceous flavors and high acidity?
a. Cabernet Sauvignon
b. Sauvignon Blanc
c. Chardonnay
d. Grenache
b. Sauvignon Blanc

Which variety is often used for rosé wines in Spain and Southern France?
a. Grenache
b. Chardonnay
c. Sangiovese
d. Zinfandel
a. Grenache

Which of the following grape varieties would struggle to ripen properlyif grown in a cool climate region?
a. Grenache
b. Sauvignon Blanc
c. Pinot Noir
d. Chardonnay
a. Grenache

A wine labeled “Napa Fumé Blanc” will be made from
a. Chenin Blanc
b. Muscadet
c. Sauvignon Blanc
d. Ugni Blanc
c. Sauvignon Blanc

Which of the folllowing wines is most likely to have medium sweetness?
a. Marlborough Sauvignon Blanc
b. Mosel Riesling Spätlese
c. Fino Sherry
d. Coonawarra Cabernet Sauvignon
b. Mosel Riesling Spätlese

Which of the folllowing regions produces inexpensive wines from Cabernet Sauvignon?
a. South Eastern Australia
b. Chianti
c. Pauillac
d. Chablis
a. South Eastern Australia

Which grape variety is considered to produce very high-quality white wines in both Germany and Australia?
a. Sauvignon Blanc
b. Sémillon
c. Shiraz
d. Riesling
d. Riesling

Which grape variety is used for red wines from the Côte d’Or (Burgundy)?
a. Riesling
b. Pinot Noir
c. Sauvignon Blanc
d. Cabernet Sauvignon
b. Pinot Noir

Which of the following tasting notes most accurately describes a young wine from Pauillac AC?
a. Pale gold, exotic fruit aromas, sweet
b. Intense purple, black fruit & oak aromas, high tannins
c. Pale garnet, with red fruit & pepper aromas, low tannins
d. Pale lemon, green fruit aromas, dry
b. Intense purple, black fruit & oak aromas, high tannins

Which of the following varieties is often used in South Africa for inexpensive unoaked wines?
a. Malbec
b. Chenin Blanc
c. Shiraz
d. Trebbiano
b. Chenin Blanc

Which of the following regions are located in Chile
1. Barossa
2. Maipo
3. Carneros
4. Rapel
2. Maipo and 4. Rapel

the words “Sur Lie” on a bottle of muscadet indicate that
a. It has been made without synthetic pesticides or herbicides
b. It has been aged in Oak
c. it is sweet wine
d. It has been bottled directly off the dead yeast
d. It has been bottled directly off the dead yeast

Which of the following varieties is used for making full-bodied reds in Puglia (Southern Italy)?
a. Nebbiolo
b. Tempranillo
c. Primitivo
d. Gamay
c. Primitivo

Gamay is
a. A quality category for vineyards
b. a region in Southern France
c. a grape variety used to make Beaujolais
d. a method for making rosé wines
c. a grape variety used to make Beaujolais

Which of the following tasting notes best describe a mature wine from Barolo?
a. Citrus fruit and oak aromas, dry with light body
b. Red fruit and vegetal aromas, high levels of tannin and acidity
c. Tropical fruit aromas, dry
d. Black fruit & oak aromas, light body and low tannin
b. Red fruit and vegetal aromas, high levels of tannin and acidity

Within the Côte d’Or, wines from the very best vineyards will be indicated by which words on the label?
a. Sur Lie
b. Grand cru
c. Classico
d. Cru Bourgeois
b. Grand cru

Which of the following terms indicates that a Spanish wine is Protected Designation of Origen (PDO)?
a. Denominación de Origen Calificada
b. Vinho Regional
c. DOCG
d. IGT
a. Denominación de Origen Calificada

Carmenère is most commonly used for
a. Spicy, brambly red wines from Chile
b. Pale garnet, herbaceous reds from Italy
c. Sweet sparkling reds from Australia
d. Fortified reds from portugal
a. Spicy, brambly red wines from Chile

The word “Berrenauslese” on a bottle of German Reisling indicates that the wine is
a. blended from several vineyard sites
b. sparkling
c. aged in bottle for a long period before release
d. made from very ripe grapes
d. made from very ripe grapes

The word “Reserve” on a bottle of wine indicates
a. The wine is made from the best grapes
b. the wine has been aged in barrel and bottle before release
c. Nothing; the word is not legally controlled
d. The wine has been approved by a tasting panel
c. Nothing; the word is not legally controlled

Fleurie AC is a village with its own appellationlying with the region of
a. Beaujolais
b. Côte d’Or
c. Valpolicella
d. Southern Rhône
a. Beaujolais

The word “brut” on a bottel of champagne indicates that it is
a. Rosé in color
b. high in tannin
c. low in acidity
d. Dry
d. Dry

Prosecco is a
a. Fruity sparkling wine from Italy
b. Neutral sparkling rosé from Spain
c. Sweet sarkling red from Italy
d. Autolytic sparkling wine from Spain
a. Fruity sparkling wine from Italy

Compared with non-vintage Champagne which of the following are typical for vintage Champagne?
1. The base wines come from a single year
2. It is made from black grapes only
3. It comes from Spain
4. It spends longer agging in the cellar before disgorgement
5. It is sweeter
6. It has more intense biscuity, bready autolytic characteristics
1, 4, and 6

Compared with the tank method, bottle-fermented sparkling wines typically have
a. A shorter maturation period
b. more refreshing fruit flavors and reffreshing acidity
c. bigger bubbles
d. complex biscuity, bready flavors
d. complex biscuity, bready flavors

Which grape varieties are used for production of Champagne?
a. Chardonnay & Melon Blanc
b. Chardonnay & Prosecco
c. Pinot Noir, Pinot Meunier & Chardonnay
d. Chardonnay & Cabernet Sauvignon
c. Pinot Noir, Pinot Meunier & Chardonnay

Which method best describes production of Asti?
a. Tradional method with minimal aging to keep costs down
b. Tradional method with long cellar aging for autolytic complexity
c. Tank method with minimal aging to maximise fruitiness
d. Tank method with long aging for small bubbles
c. Tank method with minimal aging to maximise fruitiness

Which of the following helps concentate the sugars to make sweet wines in Sauternes?
a. Black rot
b. Birds
c. Noble rot
d. Viral infection
c. Noble rot

Which of the following best describes a German Riesling TBA (Trockenbeerenauslese)?
a. A deep ruby wine with black fruit & spice aromas
b. A sweet golden wine with tropical, dried fruit & botrytis aromas
c. An off-dry amber wine with oxidative nutty aromas
d. A sweet golden wine with very pure clean varietal fruit aromas
b. A sweet golden wine with tropical, dried fruit & botrytis aromas

A reserve tawny port is
a. Golden in color with yeasty flavors
b. High in tannins and acidity
c. Sweet with nutty aromas
d. Sparkling and dry in style
c. Sweet with nutty aromas

Which of the following pairs of countries are major producers of sweet wines made from frozen grapes?
a. Argentina & Portugal
b. Canada & Austria
c. Italy & Chile
d. Spain & Australia
b. Canada & Austria

“Brown color, nutty, oxidative aromas, dry and full bodied with high alcohol” best describes
a. Tokaji
b. Fino Sherry
c. Tawny Port
d. Oloroso Seco Sherry
d. Oloroso Seco Sherry

What method is used to make Muscat Beaumes de Venise sweet?
a. Picking grapes when frozen
b. Interrupting the fermentation by fortification with grape alcohol
c. Using noble rot (botrytis) to help shrivel the grapes on the vine
d. Adding sugar before bottling
b. Interrupting the fermentation by fortification with grape alcohol

What is the base material for rum?
a. Cereal grains such as wheat or barley
b. Sugar cane juice or molasses
c. Apple or pear juice
d. Any source of fermentable sugars
b. Sugar cane juice or molasses

Which of the following best describes the differences between Bourbon and a Single Malt Whisky?
a. Bourbon has smoky aromas due to charcoal filtration
b. Bourbon is lower in quality
c. Bourbon is sweeter and has no peat smoke aromas
d. Bourbon is a white spirit whereas Single malt Whisky is brown
c. Bourbon is sweeter and has no peat smoke aromas

Which of the following may be used a s a base material for vodka?
1. Cereal grains
2. Grapes
3. Potatoes
4. Sugar cane
1, 2, 3 & 4

Which of the following is true of continuous stills
a. They only produce neutral high strength spirit
b. They only produce relatively low strength harsh spirit
c. They may produce spirits with a range of strengths and styles
d. They are the oldest kind of still
c. They may produce spirits with a range of strengths and styles

Which of the following best describes a VSOP Cognac?
a. Water-white, neutral nose & neutral flavor
b. Amber color, complex floral, fruity & woody aromas
c. Water-white, ponounced aniseed and licorice aromas
d. Amber color, peaty & medicinal aromas
b. Amber color, complex floral, fruity & woody aromas

What is the main botanical component flavor of gin?
a. Aniseed
b. Juniper
c. Wormwood
d. Caraway
b. Juniper

What is the ideal temperature to serve a bottle of Cava?
a. Well chilled (6-10 degrees C)
b. Lightly chilled (12 degrees C)
c. Slightly warm (20-22 degrees C)
d. Room temperature (17-18 degrees C)
a. Well chilled (6-10 degrees C)

Which of the following wines should be avoided when serving oily fish?
a. High acid, low tannin reds
b. Dry, light-bodied whites
c. High tannin, full-bodied reds
d. Off dry, high acid whites
c. High tannin, full-bodied reds

What happens to a wine that is left for long periods in a fridge?
a. It can cause musty cork taint aromas to develop
b. It can cause the bottle to break due to high pressure
c. Nothing, except the wine is well-chilled
d. The cork can harden and fail, leading to oxidation
d. The cork can harden and fail, leading to oxidation

Which of the following is false?
a. Regular heavy drinking can cause cirrhosis of the liver
b. Intoxication improves driving ability
c. Regular heavy drinking can lead to alcohol dependency
d. Dangerous machinery should not be operated when intoxicated
b. Intoxication improves driving ability

Which of the following wines would be the classic match with a rare steak?
a. Sauternes (white, exotic fruit & botrytis, sweet with high acidity)
b. A young Pauillac (red, high tannins, intense fruit and oak flavors)
c. Brut Champagne (sparkling, dry with high acid)
d. Beaujolais (red, fruity with low tannins)
b. A young Pauillac (red, high tannins, intense fruit and oak flavors)

A wine looks fin, but has a musty aroma. What is the most likely reason for this?
a. The wine is too old
b. The wine is affected by cork taint
c. It is part of the character of the wine
d. The wine has been stored in hot conditions
b. The wine is affected by cork taint