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WSET Level 2 Exam/454 Q’s and A’s
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WSET Level 2 Exam/454 Q’s and A’s
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WSET Level 2 Exam/454 Q’s andA’s
Both Tank and Bottled-Fermented Sparking Wines start with what? - -Still
Base Wine, usually light in alchohol, and processes add approximately 1-2%
abv
-What is Tank Method? - -part of fermentation takes place in sealed tank,
which prevents any carbon dioxide gas from escaping
-True or False: The base wine could be partially fermented must, where the
last part of the fermentation takes place in a sealed tank - -True
-What is Prosecco? - -A sparkling wine from NE Italy, and it's usually made
using the tank method
-What grape variety is used for Prosecco? - -The Glera grape, which gives a
medium body, dry or off dry sparkling wine with stone fruit flavor
-What does Spumante mean? - -fully sparkling wine
-What does frizzante mean? - -lightly sparkling wine
-What is Conegliano-Valdobbiadene DOCG? - -a premier sparking wine from
NE Italy
-What is Asti DOCG? - -a sweet fruity light bodied sparkling wine from
Piedmont, and it's made from Muscat
Flavors: peach, grape, rose
-What is Sekt? - -German word for sparkling wine, both made in Germany
and Austria
-What are characteristics of Sekt? - -Most are simple, inexpensive tank-
method wine
Medium/Dry, light in body, floral and fruity
Generally uses cheap base wines sourced from anywhere in the EU
-What is the main quality advantage of Bottled Fermentation? - -Through
extended contact with dead yeast, the wines can gain bready, biscuity
flavors
, -What is a base wine? - -A still wine that is blended with sugar and yeast
and then bottled, sealed and stored.
-What is second fermentation? - -Takes place, in which the wine increases
slightly in alcohol, and CO2, which cannot escape from the sealed bottle,
becomes dissolved in the wine.
-What is yeast autolysis? - -Most important part of bottle fermentation. The
yeast self digest, release flavours into the wine. Flavours are described as
autolytic.
-What is disgorge? - -The process of removing the yeast sediments after
fermentation and aging in bottle.
-What is the traditional method? - -Bottle is slowly tipped and jiggled so the
yeast cells slide into the neck of the bottle. The plug of yeast in the neck is
frozen, and pops out when the bottle is unsealed. The bottle is topped up
with wine and sugar.
-What is dosage? - -The amount of sugar added, which determines the
sweetness of the final bottled product.
-What is Brut? - -A very small amount of sugar is used
-What is the transfer method? - -Method to remove the yeast. Empty the
entire contents of the bottles into a tank under pressure, then filtered, and
rebottled. Not permitted in Champagne or Cava.
-Which grape varieties are used in Champagne to make sparkling wine? - -
Pinot Noir, Meunier, Chardonnay
-What is Champagne's condition like? - -Cool climate, chalky soils, which
allow sparkling wines to have high acidity, medium body, and light alcohol.
The weather varies from vintage to vintage, and the grapes do not fully
ripen.
-What are non-vintage wines? - -a blend of different vintages for quality and
consistency
-What is vintage Champagne? - -A portion of the best wine of exceptional
years make vintage Champagne.
-What is the minimum legal period of yeast autolysis? - -15 months
-What are Grandes Marques? - -famous Champagne houses
, -Describe Vintage Champagne - -Complex, intense fruity and autolytic
flavors with vegetal, nutty or honeyed complexity from bottle age.
-What is Cremant? - -Indicates sparkling wine made in France. The Loire is a
major region for production.
-Where in the Loire Valley is Cremant made? - -Saumur, where Chenin Blanc
is the main grape variety. It has high acidity, green and citrus fruit flavors,
with some autolytic character.
-What is Cava? - -Spanish term for traditional-method sparkling wines. The
main grape varieties are local Spanish ones.
-What are Cava's characteristics? - -Fairly neutral fruit flavors, hint of pear,
medium acidity, and very little autolytic complexity
-Characteristics of Sparkling Reds in Australia? - -made with Shiraz, full
bodied, with medium acidity, and intense black and red berry fruit notes.
-What are 3 ways for yeast to stop processing sugar into alcohol? - -1.
Remove yeast, using a fine filter to ensure none remain
2.Yeast could be poisoned using sulfur dioxide
3. Fortify (add alcohol) during fermentation
-What are Vin Doux Naturels? - -Sweet fortified wines from Southern France
such as:
Muscat de Beaumes de Venise
Muscat de Rivesaltes
-What are characterisitcs of Muscat de Beaumes de Venise and Muscat de
Rivesaltes? - -unaged, intense fruity aromas (grape, peach, perfume).
Medium/full-bodied, and sweet, with high alcohol and medium or low acidity
-Where is Moscatel de Valencia from? - -Spain
-Where is Rutherglen Muscat from? - -Northern Victoria, Australia
-What are the tasting notes for Rutherglen Muscat? - -Aged for a long period
in oak, which oxydizes. Dried fruit and kernel flavors (raisin, prune, fig, dried
apricot, coffee, toffee). Sweet, full bodied, with high alcohol and med or low
acidity
-What is süssreserve? - -unfermented grape juice, used to sweeten medium
or sweet German wines
-When do yeasts die? - -When alcohol reaches 15%
, -What are 3 ways to concentrate sugar in grapes? - -1. Dry the grapes
2. Noble Rot
3. Freeze the grapes
-How are grapes dried? - -They shrivel on the vine, or are laid out in well-
ventilated, dry spaces that encourage evaporation.
-What is Botrytis cinerea? - -Noble rot, it attacks the skins, weakens skins,
speeding up evaporation of water. The mold adds its own unique flavors
-What does Botrytis need? - -ripe, healthy grapes, damp, misty mornings,
warm dry afternoons to speed the drying out of the grapes
-Which grape varieties are susceptible to noble rot? - -Semillon, Riesling,
Chenin Blanc
-What are tasting notes of botrytis wines? - -dried apricots, ryebread,
pineapple, sweet biscuit, cabbage, orange marmalade, pineapple, mushroom
-Describe Sauternes - -region south of Graves AC in Bordeaux. Semillon is
the main grape variety. Full bodied wines have high alcohol and citrus stone
fruit and botrytis flavor (lemon, peach). Hint of new oak: vanilla, toast,
coffee.
-What is Tokaji? - -wine from NE Hungary, the most famous are Tokaji Aszú.
-What are puttonyos? - -Level of sweetness in the wine. The sweetest is 6.
-Describe Tokaji - -Amber in color, full bodied, sweet, medium alcohol, dried
fruits, sweet spices (orange peel, orange marmalade, dried apricots, raisins,
cinnamon, ryebread). With age, gain notes of nut, coffee, caramel, and
honey
-True or False: In order to be classified as a BA or a TBA, the levels of sugar
in the most are so high that they can normally be achieved with the help of
botrytis. - -True
-Where can botrytis affected sweet wines be made in the Loire, and what
grape varietal? - -Vouvray AC; Chenin Blanc
-Which Alsacatian grape varietals can be affected by botrytis? - -Riesling,
Gewurztraminer, Pinot Gris, Muscat
-Which Australian grape varietals can be affected by botrytis? - -Semillon;
Riesling
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