Wset Level 2 (Sample Questions)

Front 1

Name the conditions that are ideal for tasting wine

Back 1

Odor free, good natural light, white surfaces

Front 2

In appearance, what two things may indicate a faulty wine?

Back 2

Hint of brown in color, and haziness

Front 3

Besides faultiness, what might a hint of brown and haziness indicate in a healthy wine? (2 things)

Back 3

Brown because the wine is old, and hazy because it was unfiltered

Front 4

What characteristics of a wine can ONLY be detected in our palate?

Back 4

Sweetness, acidity, tannin, and body

Front 5

What part of the tongue is sweetness generally detected?

Back 5

Tip of the tongue

Front 6

What part of the tongue is acidity generally detected?

Back 6

Sides of the tongue

Front 7

What part of the tongue is bitterness generally detected?

Back 7

Back of the tongue

Front 8

What type of climate may indicate high levels of soft ripe tannin?

Back 8

Hot climate

Front 9

What causes astringent, strong, mouth drying tannin while when the tannin level is low?

Back 9

Unripe grapes

Front 10

What is body sometimes described as?

Back 10

Mouth-feel

Front 11

What do we mean by "typicity" when tasting wine?

Back 11

Wine that is typical of the region and variety. A good example of that wine's grape and region

Front 12

Identify some factors of quality in a wine

Back 12

Clear, multilayered complex nose and palate, long finish

Front 13

What do "legs" or "tears" indicate in a glass of wine?

Back 13

Sugar/alcohol

Front 14

What is 0, 5, 10, 15, and 20 degrees Celsius in Fahrenheit

Back 14

32, 41, 50, 59, 68

Front 15

What temp is your fridge?

Back 15

38 to 42

Front 16

What is the proper storage temp for wine?

Back 16

50 to 60

Front 17

What is the proper serving temp for medium to full body white?

Back 17

55 to 58

Front 18

How many 6 ounce glasses in a bottle of wine?

Back 18

4

Front 19

Why should you avoid serving high tannin wine with oily food?

Back 19

Makes the wine more bitter

Front 20

What types of food works well with sweet wine?

Back 20

Sweet and salty

Front 21

What part of the berry does acid come from?

Back 21

Juice

Front 22

What part of the berry does tannin come from?

Back 22

Skin

Front 23

What part of the berry does color come from?

Back 23

Skin

Front 24

What flavor character does the seed impart if it was crushed during fermentation?

Back 24

Bitterness

Front 25

How does sunlight factor into the ripening of the grape?

Back 25

Sugar content

Front 26

What factors affect or mitigate the effect of climate?

Back 26

Altitude and ocean

Front 27

Name some vineyard activities that affect the quality of the harvest

Back 27

Pruning, training vines, harvest at night