WSET LEVEL 2: Week 1 (Tasting,
Pairing, Storage & Service) Exam
Questions and Answers
What aromas in a wine are created by post-fermentation winemaking? - Answer-
Secondary aromas
What is the structural component in red wines that can sometimes have a bitter taste
that lingers at the back of your mouth? - Answer-Tannin
__________ flavoured food can overwhelm a dry wine. - Answer-Highly
With dishes containing sugar, a good general rule is to select a wine that has a lower
level of sweetness than the dish. - Answer-False: With dishes containing sugar, a good
general rule is to select a wine that has a higher level of sweetness than the dish.
Which of the following could be useful when pairing a wine with fatty or oily foods? -
Answer-High acidity in the wine
What is the proper service temperature for sweet wines? - Answer-Well chilled, 6-8°C
(43-46°F)
What is the proper service temperature for sparkling wines? - Answer-Well chilled, 6-
10°C (43-50°F)
What is the proper service temperature for full-bodied whites? - Answer-Lightly chilled,
10-13°C (50-55°F)
What is the proper service temperature for medium to full-bodied reds? - Answer-Room
temperature, 15-18°C (59-64°F)
Keeping wine fresh: ________________ systems remove the air from inside the bottle
with a pump. - Answer-Vacuum
Keeping wine fresh: _________________ systems pump gas into a bottle and push out
the air inside it as a result. This gas is not harmful for the wine. - Answer-Blanket
Cork taint is caused by... - Answer-A chemical called TCA.
Failure of a __________ is a wine fault that happens when unwanted oxygen interacts
with the wine and oxidizes it. - Answer-Closure
Pairing, Storage & Service) Exam
Questions and Answers
What aromas in a wine are created by post-fermentation winemaking? - Answer-
Secondary aromas
What is the structural component in red wines that can sometimes have a bitter taste
that lingers at the back of your mouth? - Answer-Tannin
__________ flavoured food can overwhelm a dry wine. - Answer-Highly
With dishes containing sugar, a good general rule is to select a wine that has a lower
level of sweetness than the dish. - Answer-False: With dishes containing sugar, a good
general rule is to select a wine that has a higher level of sweetness than the dish.
Which of the following could be useful when pairing a wine with fatty or oily foods? -
Answer-High acidity in the wine
What is the proper service temperature for sweet wines? - Answer-Well chilled, 6-8°C
(43-46°F)
What is the proper service temperature for sparkling wines? - Answer-Well chilled, 6-
10°C (43-50°F)
What is the proper service temperature for full-bodied whites? - Answer-Lightly chilled,
10-13°C (50-55°F)
What is the proper service temperature for medium to full-bodied reds? - Answer-Room
temperature, 15-18°C (59-64°F)
Keeping wine fresh: ________________ systems remove the air from inside the bottle
with a pump. - Answer-Vacuum
Keeping wine fresh: _________________ systems pump gas into a bottle and push out
the air inside it as a result. This gas is not harmful for the wine. - Answer-Blanket
Cork taint is caused by... - Answer-A chemical called TCA.
Failure of a __________ is a wine fault that happens when unwanted oxygen interacts
with the wine and oxidizes it. - Answer-Closure
