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WSET Level 2 Exam/143 Q’s and A’s (Wine and Spirit Education Trust study cards for level 2 exam)
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WSET Level 2 Exam/143 Q’s and A’s (Wine and Spirit Education Trust study cards for level 2 exam)
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WSET Level 2 Exam/143 Q’s and A’s(Wine and Spirit Education Trust
study cards for level 2 exam)
Four reasons for tasting notes - -Provide a personal record, assist in
articulating, assess the quality, monitor the progress of the wine.
-Five ideal conditions for tasting - -No distracting odors, good natural light,
clean white surface, clean palate, correctly filled ISO glass.
-Hazy appearance could indicate... - -Presence of bacteria or secondary
fermentation
-When assessing intensity in appearance, concentrate on... - -The
concentration of the color, not the color itself.
-What happens to the color of whites and roses as they age? - -As they get
older they gain more color.
-What happens to the color of reds as they age? - -As they get older they
lose color and go from purple when young to tawny when old.
-When smelling, what is the indication of an unclean nose? - -Means that
there is some fault: TCA, VA, bret, sulfur, mercaptans, geranium tone...
-When assessing the intensity of the nose, what are you looking for? - -How
much, not how many, of the aroma character there is. Struggle to get
anything is light, if you get it before getting nose to glass, pronounced.
-In a dry wine, what two items can mask themselves as sweetness? - -High
alcohol and fruit intensity.
-For long term storage, temp of all wines should be... - -Cool and constant,
preferably between 10 and 15C (50-59F)
-Three considerations for storage of wine - -Constant temperature, stored
with cork on its side, away from strong light and vibrations.
-Why will a warmer environment "age" the wine? - -Heat agitates molecules
and cold slows them down. Cooler conditions puts wine in a stasis.
-Ideal temperature to serve medium to full bodied oaked whites? - -Lightly
chilled, 10-13C (50-55F)
, -Ideal temperature to serve light to medium bodied white? - -Chilled, 7-10C
(45-50F)
-Ideal temperature to serve sweet wines? - -Well chilled, 6-8C (43-45F)
-Ideal temperature to serve sparkling wines? - -Well chilled, 6-10C (43-50F)
-Ideal temperature to serve light bodied reds? - -Lightly chilled 13C (55F)
-Ideal temperature to serve medium to full bodied reds? - -Room
temperature (UK room temp, not California), 15-18C (59-64F)
-Main factors that determine how a wine will taste? - -Grape variety used,
environment in which it is grown, the care with which they are grown and
harvested, how wine is made and how it is matured.
-Grape seeds contain... - -Bitter oils and tannins.
-Grape pulp contains... - -Sugar, water and acid.
-Grape stalks are used in some whole cluster pressing to give some... - -
Tannins.
-Grape skins contain... - -Tannins and color.
-Vine needs what four major inputs to thrive? - -Sunlight, water, warmth and
nutrients.
-Nutrient poor soils produce what kind of grape? - -A better quality grape.
Vines need nutrients but only in trace amounts.
-Character of grapes grown in hot climate - -Higher sugar, more alcohol,
less acidity, fuller body, more tannin.
-Character of grapes grown in cool climate - -Lower sugar, less alcohol,
more acidity, light to medium body, low tannin.
-Why are Mexico and India able to have winegrowing regions outside of the
Mediterranean band? - -Vineyards are at high altitude, altitude effects
climate.
-Napa would be too hot to grow quality grapes without this influence. - -
Humboldt current in the Pacific from Alaska bringing cold water to San Pablo
Bay.
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