WSET Level 2 Exam Questions and Answers

WSET Level 2 Exam Questions and Answers primary aromas - Answer-aromas that come from the grapes or are created during the fermentation process (ex: floral, fruit, herbaceous, spice, etc) secondary aromas - Answer-aromas created by post-fermentation winemaking (ex: smoke and vanilla from oak, cream and butter from malolactic conversion, toasted bread and biscuit from autolysis) tertiary aromas - Answer-aromas that originate during the aging process can be oxidative (caused by the action of oxygen) due to long periods in oak, resulting in coffee or caramel aromas OR can be protected from the action of oxygen due to long periods in bottle, resulting in petrol, honey, or mushroom aromas) alcohol levels percentage - Answer-low: below 11% abv medium: 11-13.9% high: 14% plus fortified wine alcohol levels - Answer-low: 15-16.4% medium: 16.5-18.4% high: 18.5% plus finish - Answer-only involves flavor notes, not lingering acidity or bitterness what foods make wine more drying, bitter, and acidic, and less sweet and fruity? - Answer-sweet and umami foods what foods make wine less drying, bitter, and acidic, and more fruity? - Answer-salty and acidic foods what does highly flavored food do to wine? - Answer-overwhelms the flavor what does fatty/oily food do to wine? - Answer-tastes less acidic what does spicy food do to wine? - Answer-alcohol seems more noticeable what does salty food do to red wine? - Answer-softens tannins 3 points for storing wine - Answer-1. cool and constant temp 2. keep away from strong sun and artificial light 3. if sealed with a cork, store on its side to keep cork moist (if dries, will let air in)