WSET Level 2 – Practise Questions

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NOTE: The following questions are not endorsed by the Wine and Spirits Education Trust of London (WSET). They were created by Simone Madden-Grey as an aid for the classes she teaches. The answers will be provided in class.

  1. A light bodied white wine should be served at
    1. 13˚C
    2. 10˚- 13˚C
    3. 7˚- 10˚C
    4. 15˚- 18˚C
  1. Which four regions are affected by cold ocean currents
    1. Australia
    2. Western Europe
    3. Chile
    4. California
    5. South Africa
        1. 1 and 3 only
        2. 2 only
        3. 1, 3, 4 and 5 only
        4. All of the above
  1. Name the latitude range (north and south) where most vineyards are found
    1. 20˚ – 40˚
    2. 30˚ – 60˚
    3. 30 ˚- 50˚
    4. 40˚- 60˚
  1. Stones in the vineyard soil are useful because they
    1. Reflect sunlight
    2. Absorb heat
    3. Facilitate drainage
    4. All of the above
  1. The correct sequence for most white wines is
    1. Crush, press, ferment
    2. Press, crush, ferment
    3. Crush, ferment, press
    4. Crush, ferment, filter
  1. Vieilles vignes means
    1. Old barrels
    2. Aged wine
    3. Old vines
    4. Young wine
  1. Identify the term or terms used in Spain for Protected Designation of Origin
    1. Appellation d’Origine Contrôlee
    2. Denominazione di Origine Controllata
    3. Denominación de Origen Calificada
      1. 2 and 3 only
      2. 1, 2 and 3
      3. 3 only
      4. 2 only
  1. The term used in Germany for Protected Geographical Indication is
    1. Qualitätswein
    2. Prädikatswein
    3. Denominación de Origen
    4. Landwein
  1. If you pair a high acid wine with salty food the wine would seem
    1. Higher in alcohol
    2. Sweeter
    3. Fresher, lighter, more acidic
    4. Smoother, richer, less acidic
  1. Cork taint is identified by
    1. Musty aromas
    2. Toffee and caramel aromas
    3. The cork breaking during removal
    4. Mould on the cork

  1. The correct sequence for most red wines is
    1. Crush, press, ferment
    2. Press, crush, ferment
    3. Crush, ferment, press
    4. Crush, ferment, filter
  1. A sweet wine should be served at
    1. 6˚- 8˚C
    2. 10˚- 13˚C
    3. 7˚- 10˚C
    4. 7˚C
  1. A merchant or négociant
    1. Only uses grapes from their own land
    2. Blends together wines and/or grapes bought in from winemakers and grape farmers
    3. Only sells wine in Bordeaux
    4. Is part of a co-operative cellar
  1. Identify the term or terms used in Germany for Protected Designation of Origin
    1. Pradikatswein
    2. Landwein
    3. Qualitatswein
      1. 1 and 3 only
      2. 1, 2 and 3
      3. 3 only
      4. 2 only
  1. The term used in France for Protected Geographical Indication is
    1. Landwein
    2. Vin de Pays
    3. Vino de la Tierra
    4. Appellation d’Origine Contrôlée
  1. If you pair a high acid wine with sweet food the wine would seem
    1. Less sweet and less fruity
    2. More sweet and more fruity
    3. Less acidic
    4. More drying
  1. Select the region or regions that have a reputation for producing good quality Chardonnay
    1. Champagne
    2. Burgundy
    3. Oregon
    4. Bordeaux
      1. 1 and 2 only
      2. 3 only
      3. 2 and 4 only
      4. All of the above
  1. Select the region or regions that have a reputation for producing good quality Pinot Noir
    1. Burgundy
    2. Oregon
    3. Central Otago
    4. Walker Bay
      1. 1 only
      2. 1 and 3 only
      3. 2 only
      4. All of the above
  1. The regional appellation for Burgundy is
    1. Bourgogne Village
    2. Grand Cru
    3. Bourgogne
    4. Premier Cru
  1. The word used in Germany for Pinot Noir is
    1. Spätburgunder
    2. Weissburgunder
    3. Grauburgunder
    4. Pinot Noir

The following three questions relate to a youthful Pouilly-Fuissé

  1. The grape used to produce this wine is
    1. Sauvignon Blanc
    2. Riesling
    3. Chardonnay
    4. Cabernet Sauvignon
  1. On the palate, the flavour characteristics would typically be
    1. Tropical fruit and oak
    2. Melon and citrus
    3. Green fruit and citrus
    4. Red fruit and spice
  1. The style of the wine is
    1. Dry and full-bodied
    2. Sparkling
    3. Dry and light-bodied
    4. Sweet

The following three questions relate to a mature Chambertin-Clos de Bèze Grand Cru

  1. The grape used to produce this wine is
    1. Chardonnay
    2. Cabernet Sauvignon
    3. Pinot Noir
    4. Meunier
  1. The site where the fruit for this wine was grown is
    1. One of the best sites of the region
    2. Has an established history for producing good quality fruit
    3. Is a single vineyard
    4. All of the above
  1. On the palate, the flavour characteristics would typically be
    1. Red fruit, vegetal, animal and oak
    2. Black fruit and spice
    3. Green fruit and citrus
    4. Tropical fruit and oak

The following three questions relate to a Beerenauslese

  1. The grape used to produce this wine is
    1. Sauvignon Blanc
    2. Riesling
    3. Chardonnay
    4. Cabernet Sauvignon
  1. On the palate, the style and flavour characteristics would typically be
    1. Sweet: Honey, dried apricot, orange marmalade
    2. Sparkling: Melon and citrus
    3. Dry: Green fruit and citrus
    4. Dry: Red fruit and spice
  1. The correct serving temperature is
    1. 6˚- 8˚C
    2. 10˚- 13˚C
    3. 7˚- 10˚C
    4. 7˚C
  1. Cabernet Sauvignon grapes typically have

TANNIN – COLOUR

      1. Low – Deep
      2. High – Deep
      3. High – Light
      4. Low – Light

The following three questions relate to a mature Côte-Rôtie

  1. The grape used to produce this wine is
    1. Grenache
    2. Cabernet Sauvignon
    3. Syrah
    4. Pinot Noir
  1. The site where the fruit for this wine was grown is
    1. Very steep
    2. In a hot climate
    3. In a windy region
    4. All of the above
  1. On the palate, the flavour characteristics would typically be
    1. Black fruit, spice, smoked meat and leather
    2. Melon and citrus
    3. Black fruit, herbaceous and oak
    4. Red fruit, floral, wet leaves and mushroom
  1. Which one of the following is known for powerful Cabernet Sauvignon based wines?
    1. Hunter Valley
    2. Central Otago
    3. Piemonte
    4. Bordeaux
  1. In Northern Rhône the red wines are typically made from
    1. Syrah
    2. Grenache
    3. Cabernet Sauvignon
    4. Merlot
  1. Which region is associated with premium Grenache wines?
    1. Central Otago
    2. Piemonte
    3. Priorat
    4. Rioja
  1. Which grape variety is widely grown in Southern Rhône?
    1. Grenache
    2. Cabernet Sauvignon
    3. Pinot Noir
    4. Merlot
  1. Which region has a reputation for premium-quality Riesling?
    1. Mosel
    2. Burgundy
    3. Napa Valley
    4. Vouvray
  1. Which grape variety is used to produce Vouvray?
    1. Riesling
    2. Chenin Blanc
    3. Chardonnay
    4. Pinot Noir
  1. Which one of the following is an Italian black grape variety?
    1. Verdicchio
    2. Trebbiano
    3. Aglianico
    4. Chardonnay

  1. What grape variety is used to produce Gavi DOCG?
    1. Cortese
    2. Garganega
    3. Chardonnay
    4. Soave
  1. Australia has a reputation for Semillon that can age well from
    1. Margaret River
    2. Clare Valley
    3. Eden Valley
    4. Hunter Valley
  1. Which one of the following is a varietally labelled wine?
    1. Bordeaux
    2. Côtes du Rhône
    3. Cabernet Sauvignon
    4. Sancerre
  1. Sweetness in sparkling wine comes from
    1. Residual sugar
    2. Dosage
    3. Riddling
    4. Dried grapes
  1. Methode Traditionelle means that the bubbles in the sparkling wine come from 
    1. The secondary fermentation in bottle
    2. The secondary fermentation in tank
    3. Carbonation
    4. The first fermentation in tank
  1. Prosecco is an Italian sparkling wine produced
  • Using the tank method to preserve the fresh and fruity characteristics of the Garganega grape
  • Using the traditional method
  • Using the tank method to preserve the fresh and fruity characteristics of the Glera grape
  • Using the tank method to preserve the fresh and fruity characteristics of the Muscat grape
  1. Still base wines used for producing sparkling wines are usually lower in alcohol because the secondary fermentation will increase the final alcohol by
    1. 1 – 2% abv
    2. 4 – 5 % abv
    3. 10% abv
    4. 5% abv
  1. Crémant is the term used for sparkling wine in
    1. Germany
    2. Spain
    3. France, except Champagne
    4. France, except Loire
  1. What is the name of the machine often used to riddle wines?
    1. Harvester
    2. Basket Press
    3. Disgorger
    4. Gyropalette
  1. Cava is the term used for sparkling wine in
    1. Germany
    2. Spain
    3. France, except Champagne
    4. France, except Loire

  1. Méthode Cap Classique is the term used in
    1. South Africa for wines produced by tank fermentation
    2. Italy for wines produced using the traditional method
    3. Italy for wines produced using tank fermentation
    4. South Africa for wines produced using the traditional method
  1. Asti DOCG is 
    1. A sweet sparkling wine produced in Germany
    2. A sweet sparkling wine produced in Italy
    3. A dry sparkling wine produced in Italy
    4. A sweet sparkling wine produced in France
  1. Sekt is the term used for sparkling wine in 
    1. Germany
    2. Spain
    3. France, except Champagne
    4. France, except Loire
  1. In Sauternes the wines are
    1. White, sweet and made from Riesling
    2. Red, sweet and made from Grenache
    3. White, sweet and made from Sauvignon Blanc and Semillon
    4. Sparkling, dry and made from Chardonnay
  1. Which sweet wine is produced using botrytis cinerea?
    1. Eiswein
    2. Muscat de Beaumes de Venise
    3. Recioto
    4. Tokaji
  1. Which wine has the lowest must measurement?
    1. Trockenbeerenauslese
    2. Auslese
    3. Eiswein
    4. Spätlese
  1. Recioto is 
    1. A full bodied dry red wine produced in Italy
    2. A sweet wine produced in Italy from dried grapes
    3. A sweet wine produced in Spain from dried grapes
    4. A full bodied dry red wine from France
  1. Puttonyos is the term used to indicate
    1. Different levels of alcohol in dry wines from Hungary
    2. Different levels of sweetness in Tokaji wines from Hungary
    3. Different styles of sparkling wine from France
    4. Different styles of sweetness in Sauternes wines from France
  1. Choose the country of origin and style for a wine produced by fortification during fermentation

COUNTRY – STYLE

      1. Portugal – Dry
      2. Spain – Dry
      3. Portugal – Sweet
      4. Spain – Sweet
  1. Choose the country of origin and style for a wine produced by fortification after fermentation

COUNTRY – STYLE

      1. Portugal – Dry
      2. Spain – Dry
      3. Portugal – Sweet
      4. Madeira – Sweet

  1. Vintage ports are
    1. Bottled unfiltered and benefit from a period of ageing
    2. Bottled filtered and do not need decanting
    3. Produced by blending wines from different vintages
    4. A lighter style of Port with toffee and caramel flavours
  1. Oloroso is 
    1. A style of Tawny Port fortified to 15%
    2. A style of Ruby Port fortified to 18%
    3. A style of Sherry fortified to 15% abv
    4. A style of Sherry fortified to 18% abv
  1. A solera is a way of
    1. Fortifying wine
    2. Clarifying wine
    3. Ageing and blending wine at the same time for Sherry production
    4. Ageing and blending wine at the same time for Port production
  1. A fino Sherry that has been sweetened before bottling is called a
    1. Cream Sherry
    2. Medium Sherry
    3. Pale Cream Sherry
    4. Pedro Ximénez

The following three questions relate to a Reserve Tawny Port

  1. The minimum ageing period is
    1. 10 years
    2. 8 years
    3. 6 years
    4. 4 years
  1. On the palate the flavour characteristics would be
    1. Peach, pineapple, melon, vanilla
    2. Red cherry, black plum, black pepper, charred wood
    3. Walnut, coffee, chocolate, caramel
    4. Blossom, green apple, lemon, lime
  1. The colour of the wine will be
    1. Purple
    2. Ruby
    3. Garnet
    4. Tawny
  1. In the second distillation in a pot still, which part of the liquid is used to make the spirit?
    1. Heart
    2. Heads
    3. Tails
    4. All of the above
  1. Cognac must be
    1. Double distilled in a copper pot still
    2. Double distilled in a column still
    3. Single distilled in a copper pot still
    4. None of the above
  1. Scotch whisky must be
    1. Aged for a minimum of 5 years
    2. Distilled and aged in Sherry barrels
    3. Distilled in a pot still and aged in Scotland for a minimum of 2 years
    4. Distilled in a pot still and aged in Scotland for a minimum of 3 years

  1. A single malt whisky
    1. Comes from a single year
    2. Is a blend of whisky from different producers
    3. Is made from rye
    4. Comes from a single distillery
  1. Bourbon must contain a minimum amount of corn of
    1. 54%
    2. 61%
    3. 50%
    4. 51%
  1. Rum is made from
    1. Potatoes
    2. Molasses
    3. Grapes
    4. Grain
  1. Tequila must be produced from a minimum of
    1. 49% blue agave
    2. 51% grapes
    3. 51% blue agave
    4. 51% grains
  1. Which botanical must be the main flavouring in gin?
    1. Juniper
    2. Coriander
    3. Citrus peel
    4. Star anise

NOTE: The following questions are not endorsed by the Wine and Spirits Education Trust of London (WSET). They were created by Simone Madden-Grey as an aid for the classes she teaches.