WSET LEVEL 2 STANDARD EXAMS ANSWERS AND
QUESTIONS SET A+
✔✔GARGANEGA - ✔✔GIs: Italy: Soave, Soave Classico; Labelling terms: Classico,
Recioto
✔✔FIANO - ✔✔GI: Italy: Fiano di Avellino
✔✔ALBARIÑO - ✔✔GI: Spain: Rías Baixas
✔✔FURMINT - ✔✔GI: Hungary: Tokaj; Labelling term: Aszú
✔✔Sparkling wines - Grape varieties - ✔✔Chardonnay, Pinot Noir, Meunier, Moscato
(Muscat), Glera
✔✔Sparkling wines - Winemaking processes - ✔✔Bottle fermentation method:
Traditional method; Tank method: Dry styles, sweet styles
✔✔Fortified wines - Sherry - ✔✔Fortification after fermentation, ageing in contact with
flor, ageing in contact with oxygen
✔✔Fortified wines - Port - ✔✔Fortification to interrupt fermentation, ageing
✔✔Labelling terms associated with sparkling wines - ✔✔Brut, Demi-Sec, Vintage/Non-
Vintage, Traditional Method, Méthode Cap Classique
✔✔Fortified wines - Sherry labelling terms - ✔✔Fino, Amontillado, Oloroso, Pale Cream,
Medium, Cream, PX (Pedro Ximénez)
✔✔Fortified wines - Port labelling terms - ✔✔Ruby, Reserve Ruby, Late Bottled Vintage
(LBV), Vintage, Tawny
✔✔Ideal storage conditions - ✔✔Temperature, light, position of bottle
, ✔✔Preserving wine - ✔✔Vacuum system, blanket system
✔✔Service temperature for white and rosé wines - ✔✔Sparkling wines - well chilled;
Sweet wines - well chilled; Light- and medium-bodied white and rosé wines - chilled;
Full-bodied white wines - lightly chilled
✔✔Service temperature for red wines - ✔✔Medium- and full-bodied red wines - room
temperature; Light-bodied red wines - room temperature or lightly chilled
✔✔Serving wine - Opening - ✔✔Still wine, sparkling wine, decanting
✔✔Common faults in wine - ✔✔Cork taint, failure of closure, heat damage
✔✔Components in food that affect wine - ✔✔Sweetness, umami, acid, salt, flavour
intensity, fat, chilli heat
✔✔Components in wine that are affected by food - ✔✔Sweetness, acidity, bitterness
(from tannins, oak), fruitiness, alcohol
✔✔Comparison of fermentation temperatures - ✔✔Compared with red wines, white
wines are generally fermented at either higher or lower temperatures.
✔✔Tawny Port - ✔✔Sweet, with dried fruit and nutty aromas.
✔✔Ideal Service Temperature for Sweet Wine - ✔✔Well chilled.
✔✔Outstanding Quality White Wines - ✔✔Produced from the Riesling grape variety in
both Germany and Australia.
✔✔Fermentation Temperature for White Wines - ✔✔Generally lower than that for red
wines.
✔✔Tawny Port Description - ✔✔Golden in colour, with yeasty flavours.
✔✔Chablis - ✔✔A wine region where a wine could be labelled Grand Cru.
✔✔Vouvray - ✔✔A wine region that is not classified as Grand Cru.
✔✔Hermitage - ✔✔A wine region that is not classified as Grand Cru.
✔✔Minervois - ✔✔A wine region that is not classified as Grand Cru.
✔✔ Environmental Influences - ✔✔Factors in the vineyard that affect the style and
quality of wine.
QUESTIONS SET A+
✔✔GARGANEGA - ✔✔GIs: Italy: Soave, Soave Classico; Labelling terms: Classico,
Recioto
✔✔FIANO - ✔✔GI: Italy: Fiano di Avellino
✔✔ALBARIÑO - ✔✔GI: Spain: Rías Baixas
✔✔FURMINT - ✔✔GI: Hungary: Tokaj; Labelling term: Aszú
✔✔Sparkling wines - Grape varieties - ✔✔Chardonnay, Pinot Noir, Meunier, Moscato
(Muscat), Glera
✔✔Sparkling wines - Winemaking processes - ✔✔Bottle fermentation method:
Traditional method; Tank method: Dry styles, sweet styles
✔✔Fortified wines - Sherry - ✔✔Fortification after fermentation, ageing in contact with
flor, ageing in contact with oxygen
✔✔Fortified wines - Port - ✔✔Fortification to interrupt fermentation, ageing
✔✔Labelling terms associated with sparkling wines - ✔✔Brut, Demi-Sec, Vintage/Non-
Vintage, Traditional Method, Méthode Cap Classique
✔✔Fortified wines - Sherry labelling terms - ✔✔Fino, Amontillado, Oloroso, Pale Cream,
Medium, Cream, PX (Pedro Ximénez)
✔✔Fortified wines - Port labelling terms - ✔✔Ruby, Reserve Ruby, Late Bottled Vintage
(LBV), Vintage, Tawny
✔✔Ideal storage conditions - ✔✔Temperature, light, position of bottle
, ✔✔Preserving wine - ✔✔Vacuum system, blanket system
✔✔Service temperature for white and rosé wines - ✔✔Sparkling wines - well chilled;
Sweet wines - well chilled; Light- and medium-bodied white and rosé wines - chilled;
Full-bodied white wines - lightly chilled
✔✔Service temperature for red wines - ✔✔Medium- and full-bodied red wines - room
temperature; Light-bodied red wines - room temperature or lightly chilled
✔✔Serving wine - Opening - ✔✔Still wine, sparkling wine, decanting
✔✔Common faults in wine - ✔✔Cork taint, failure of closure, heat damage
✔✔Components in food that affect wine - ✔✔Sweetness, umami, acid, salt, flavour
intensity, fat, chilli heat
✔✔Components in wine that are affected by food - ✔✔Sweetness, acidity, bitterness
(from tannins, oak), fruitiness, alcohol
✔✔Comparison of fermentation temperatures - ✔✔Compared with red wines, white
wines are generally fermented at either higher or lower temperatures.
✔✔Tawny Port - ✔✔Sweet, with dried fruit and nutty aromas.
✔✔Ideal Service Temperature for Sweet Wine - ✔✔Well chilled.
✔✔Outstanding Quality White Wines - ✔✔Produced from the Riesling grape variety in
both Germany and Australia.
✔✔Fermentation Temperature for White Wines - ✔✔Generally lower than that for red
wines.
✔✔Tawny Port Description - ✔✔Golden in colour, with yeasty flavours.
✔✔Chablis - ✔✔A wine region where a wine could be labelled Grand Cru.
✔✔Vouvray - ✔✔A wine region that is not classified as Grand Cru.
✔✔Hermitage - ✔✔A wine region that is not classified as Grand Cru.
✔✔Minervois - ✔✔A wine region that is not classified as Grand Cru.
✔✔ Environmental Influences - ✔✔Factors in the vineyard that affect the style and
quality of wine.
