WSET Level 2 Questions and Answers Already Graded A

WSET Level 2 Questions and Answers Already Graded A Both Tank and Bottled-Fermented Sparking Wines start with what? Still Base Wine, usually light in alchohol, and processes add approximately 1-2% abv What is Tank Method? part of fermentation takes place in sealed tank, which prevents any carbon dioxide gas from escaping True or False: The base wine could be partially fermented must, where the last part of the fermentation takes place in a sealed tank True What is Prosecco? A sparkling wine from NE Italy, and it's usually made using the tank method What grape variety is used for Prosecco? The Glera grape, which gives a medium body, dry or off dry sparkling wine with stone fruit flavor What does Spumante mean? fully sparkling wine What does frizzante mean? lightly sparkling wine What is Conegliano-Valdobbiadene DOCG? a premier sparking wine from NE Italy What is Asti DOCG? a sweet fruity light bodied sparkling wine from Piedmont, and it's made from Muscat Flavors: peach, grape, rose What is Sekt? German word for sparkling wine, both made in Germany and Austria What are characteristics of Sekt? Most are simple, inexpensive tank-method wine Medium/Dry, light in body, floral and fruity Generally uses cheap base wines sourced from anywhere in the EU What is the main quality advantage of Bottled Fermentation? Through extended contact with dead yeast, the wines can gain bready, biscuity flavors What is a base wine? A still wine that is blended with sugar and yeast and then bottled, sealed and stored. What is second fermentation? Takes place, in which the wine increases slightly in alcohol, and CO2, which cannot escape from the sealed bottle, becomes dissolved in the wine. What is yeast autolysis? Most important part of bottle fermentation. The yeast self digest, release flavours into the wine. Flavours are described as autolytic. What is disgorge? The process of removing the yeast sediments after fermentation and aging in bottle. What is the traditional method? Bottle is slowly tipped and jiggled so the yeast cells slide into the neck of the bottle. The plug of yeast in the neck is frozen, and pops out when the bottle is unsealed. The bottle is topped up with wine and sugar. What is dosage? The amount of sugar added, which determines the sweetness of the final bottled product. What is Brut? A very small amount of sugar is used What is the transfer method? Method to remove the yeast. Empty the entire contents of the bottles into a tank under pressure, then filtered, and rebottled. Not permitted in Champagne or Cava. Which grape varieties are used in Champagne to make sparkling wine? Pinot Noir, Meunier, Chardonnay What is Champagne's condition like? Cool climate, chalky soils, which allow sparkling wines to have high acidity, medium body, and light alcohol. The weather varies from vintage to vintage, and the grapes do not fully ripen. What are non-vintage wines? a blend of different vintages for quality and consistency What is vintage Champagne? A portion of the best wine of exceptional years make vintage Champagne. What is the minimum legal period of yeast autolysis? 15 months What are Grandes Marques? famous Champagne houses Describe Vintage Champagne Complex, intense fruity and autolytic flavors with vegetal, nutty or honeyed complexity from bottle age. What is Cremant? Indicates sparkling wine made using the traditional method. The Loire / Saumur is a major region for production. (Chenin Blanc) Where in the Loire Valley is Cremant made? Saumur, where Chenin Blanc is the main grape variety. It has high acidity, green and citrus fruit flavors, with some autolytic character. What is Cava? Spanish term for traditional-method sparkling wines. The main grape varieties are local Spanish ones. What are Cava's characteristics? Fairly neutral fruit flavors, hint of pear, medium acidity, and very little autolytic complexity Characteristics of Sparkling Reds in Australia? made with Shiraz, full bodied, with medium acidity, and intense black and red berry fruit notes. What are 3 ways for yeast to stop processing sugar into alcohol? 1. Remove yeast, using a fine filter to ensure none remain 2.Yeast could be poisoned using sulfur dioxide 3. Fortify (add alcohol) during fermentation What are Vin Doux Naturels?