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WSET LEVEL 2 ACTUAL EXAM 170 QUESTIONS WITH CORRECT EXPERT VERIFIED ANSWERS 100% TOP SCORE
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WSET LEVEL 2 ACTUAL EXAM 170 QUESTIONS WITH CORRECT EXPERT VERIFIED ANSWERS 100% TOP SCORE
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2024 -2025 WSET LEVEL 2 ACTUAL EXAM 170 QUESTIONS WITH CORR ECT EXPERT VERIFIED ANSWERS 100% TOP SCORE 1. If a wine is "off" it is referred to as ______ .: out-of-condition 2. The most common fault that can be discovered on the nose is?: Cork taint: Low levels - strips wine of fresh, friuty aromas High levels - adds pungent, unpleasant damp cardboard or musty smell to wine 3. Wines that are slightly sweet are called?: off-dry 4. Tannin is present is grapes skins. High levels of tannins indicate what type of climate?: warm/hot climate 5. What is the body of t he wine?: "mouth -feel"; richness, weight or viscosity 6. What characteristics indicate a good wine?: well balanced, smooth, complexity, layers to wine 7. What wine would match a rich heavyweight food?: full-bodied wines. Preferably red wine, but full -bodied whit e can go well 8. What does a wine need to match tomatoes, olive oil and vinegar?: high acidity 9. If you have a dry wine with a dessert what happens to the wine?: it will seem tart and over -acidic 10. What component in wine is a good match with protein?: wines wi th high levels of tannin 11. In order to grow a vine needs: a, b, c, d, e: a. Carbon dioxide (CO2) b. Sunlight c. Water d. Warmth e. Nutrients 12. What affects the style and quality of wine each year?: Climate; weather conditions vary from year to year 13. What are four vineyard activies?: 1. Careful pruning 2. Controlling the number of bunches of grapes on each vine 3. Pest control 4. Careful positioning of leaves to increase or decrease temperature of grape bunches, or their degree of exposure to sunlight 14. Lower yi elds result in ________ grapes: riper; with more concentrated flavors 15. What are two pests in the vineyard?: Animal pests (birds & insects) Fungal diseases (long -term diseases caused by fungi, bacteria, or viruses 16. When does harvesting occur?: once the grapes have ripened. End of September or end of August if it's a good summer 17. White wines and red wines are both crushed but what extra step happens to white wines after they have been crushed?: they are pressed to separate juice from skins 18 What temperature do es white wine get fermented at?: 12-22 Celsius (53.6 -71.6 Fahrenheit): preserves delicate fruit aromas 19. What temperature does red wine get fermented at?: 20-32 Celsius (68 -89.6 Fahrenheit) 20. What vessels can wine mature in?: barrels or large neutral wooden or stainless steel vats, concrete. Also takes place in bottle after bottling 21. What vessels allow oxidation?: new and old vats or barrels (oak) 22. What vessels do not allow oxidation?: bottles, cement, and stainless steel vats 23. What does vintage mean?: the year the grapes were harvested 24. The European Union divides its wine into 2 categories that are:: a. Wines with a geographical location (GI) b. Wines without 25. State traditional terms for Protected Denomination of Origin (PDO) for each country: a. France b. Italy c. Spain d. Germany: a. Appellation d'Origine Controlee (AOC) b. Denominazione di Origine Controllata (DOC) Denominazione di Origine Controllata e Garanita (DOCG) c. Denominacion de Origen (DO) Denominacion de Origen Calificada ( doca ) d. Qualitatswein Pradikatswein 26. Look at the following label and state the following: see #26 in study guide a. Country b. Region c. Chateau d. Vintage e. Quality Level: Cabernet Sauvignon
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