WSET 2 Exam 2023 Questions and Answers

What is the suggested volume of a sample of wine for a tasting - Answer- 5cL or 1.7 oz Appearance Intensity - Answer- how much color the wine has on a spectrum of pale to deep Color of White Wines - Answer- lemon: most common gold: hints of orange or brown amber: noticeable levels of browning Color of Red Wines - Answer- purple: noticeable blue or purple color ruby: most common garnet: more red than brown tawny: more brown than red Color of Rose Wines - Answer- pink:pure pink color orange-pink: shows hint of orange orange: dominantly orange Nose Intensity - Answer- Light - Medium - Pronounced 3 characteristics of aroma - Answer- primary - secondary- tertiary primary aromas - Answer- aromas that come from grapes or are created during the fermentation process; predominately fruity aromas secondary aromas - Answer- aromas created by post-fermentation wine making ex: oak, malolactic fermentation, autolysis tertiary aromas - Answer- aromas in wine due to the effects of aging ex: oxygen exposure Sweetness - Answer- taste of sugars present in wine off-dry wine - Answer- wine with a tiny amount of detectable sugars Acidity - Answer- detected on the tongue; causes a tingling sensation and makes your mouth water relationship between sugar and acid on the palate - Answer- sugar and acid can mask each other Tannin - Answer- extracted from the skins of grapes during fermentation; cause your mouth to dry up and feel rough Alcohol - Answer- contributes to the body of wine; triggers pain receptors leaving a hot, burning sensation higher- make wines seem heavier Body - Answer- How the wine feels in the mouth using the sense of touch rather than taste Flavor Intensity - Answer- How strong or weak a wine's flavors are Spice characteristics- more prominent on the palate floral characteristics- less prominent on the palate Finish - Answer- collection of sensations after you've swallowed the wine short- pleasant flavors disappear faster than structural components long- flavors last longer than structural components Characteristics that conclude quality - Answer- balance length/finish flavor intensity complexity Sweet and Umami - Answer- 2 components in food that make wine taste harder Salt and Acid - Answer- 2 components in food that make wine taste softer Harder Wines - Answer- wines that are more drying and bitter, more acidic, less sweet and less fruity Softer Wines - Answer- Wines that are less drying and bitter, less acidic, sweeter and more fruity Dishes containing sugar - Answer- Pair with wines that have a higher level of sweetness than the dish Umami - Answer- a taste that is distinct from other primary tastes Flavor intensity in wine pairings - Answer- flavor and wine intensities should match 3 requirements for storing wine - Answer- keep wine in a cool, constant temperature keep wine away from light store corked wine on it's side