WSET 2 Test Questions and Answers
Ideal tasting room should be: - Answer-odor free, good natural light, white surface
WSET Level 2 approach to tasting - Answer-Appearance, Nose, Palate, Conclusion
Tasting palate should be - Answer-clean and unaffected by flavors
you can clean your palate by - Answer-chewing a piece of bread
out of condition means - Answer-wine is too old, stored poorly, or cork seapage
most common fault that shows in appearance - Answer-dull in appearance, hint of brown
ruby color - Answer-purpley-red
a tolerant taster - Answer-likes strong flavored food and drinks; powerful concentrated wines
sensitive taster - Answer-likes a range of foods and drinks, sensitive to bitterness; likes ripe red wines
(shiraz) full flavored whites (sauv blanc)
,very sensitive taster - Answer-very sensitive to bitterness and astringency; delicate wines, slight
sweetness lower tannin
garnet color - Answer-orangey- red
appearance sequence in white wine - Answer-lemon-gold-amber (Let's Go Atascadero)
appearance sequence in red wine - Answer-purple-ruby-garnet-tawny (Paso Robles Great Town)
color of youthful red - Answer-purple
age indicator for red wines - Answer-orange, amber brown color
Lemon - Answer-yellow with a hint of green
gold - Answer-yellow with a hint of orange
age indicator for white wines - Answer-green = youth; orange/brown = age
age indicator for Rose' wines - Answer-purple/pink = youth orange/brown = age
most common fault discovered on nose - Answer-cork taint
out of condition wines will smell - Answer-dull and stale; oxidative aromas (toffee, caramel)
,purpose of tasting notes - Answer-help describe wine to someone who hasn't tasted it
when assessing wine on palate you use - Answer-sense of taste and smell
sweetness is mostly detected on - Answer-tip of tongue
acidity is most easily detected on - Answer-the sides of your tongue
bitterness is most easily detected on - Answer-the back of your tongue
sweetness is the - Answer-indication of how much sugar is in the wine
ripe grapes can provide - Answer-the illusion of sweetness
acidity makes the wine - Answer-taste vibrant and refreshing
cool climate effects acidity - Answer-increases acidity
warm climates effects acidity - Answer-decreases acidity
tannin levels in thick skinned grapes - Answer-high (cab sauv. syrah)
thin skinned grapes have what tannins - Answer-lower (grenache, pinot)
warm climate effects tannins - Answer-increases (think WIT)
, tannins provides what on the palate - Answer-bitter (back of tongue) astringency (gums)
tannins contribute to - Answer-viscosity and body
body is the combination of - Answer-effects of alcohol, tannins, sugars and flavor compounds
how do we detect flavor - Answer-retronasaly. flavors evaporate off the tongue and rise
great wines express - Answer-characteristics of their grape variety and their region
the purpose of food pairings is to - Answer-provide more pleasure than just the wine or food alone
pairings should take into account - Answer-the preferences of the individual and the basic interactions
between food and wine
two components in food that tend to make wines harsher (higher astringency, bitter; lower sweetness,
fruit) - Answer-sweetness and umami (sugar and umamai harden wine)
two components in food that make wine taste softer (less astringent, bitter, acidic; more sweet and
fruit) - Answer-salt and acid (salt and acid soften wine)
which has more impact than the other - Answer-food has more impact on wine than other way
sweetness in food - Answer-increases bitterness, acidity and alcohol
decreases body, sweetness and fruitiness
Ideal tasting room should be: - Answer-odor free, good natural light, white surface
WSET Level 2 approach to tasting - Answer-Appearance, Nose, Palate, Conclusion
Tasting palate should be - Answer-clean and unaffected by flavors
you can clean your palate by - Answer-chewing a piece of bread
out of condition means - Answer-wine is too old, stored poorly, or cork seapage
most common fault that shows in appearance - Answer-dull in appearance, hint of brown
ruby color - Answer-purpley-red
a tolerant taster - Answer-likes strong flavored food and drinks; powerful concentrated wines
sensitive taster - Answer-likes a range of foods and drinks, sensitive to bitterness; likes ripe red wines
(shiraz) full flavored whites (sauv blanc)
,very sensitive taster - Answer-very sensitive to bitterness and astringency; delicate wines, slight
sweetness lower tannin
garnet color - Answer-orangey- red
appearance sequence in white wine - Answer-lemon-gold-amber (Let's Go Atascadero)
appearance sequence in red wine - Answer-purple-ruby-garnet-tawny (Paso Robles Great Town)
color of youthful red - Answer-purple
age indicator for red wines - Answer-orange, amber brown color
Lemon - Answer-yellow with a hint of green
gold - Answer-yellow with a hint of orange
age indicator for white wines - Answer-green = youth; orange/brown = age
age indicator for Rose' wines - Answer-purple/pink = youth orange/brown = age
most common fault discovered on nose - Answer-cork taint
out of condition wines will smell - Answer-dull and stale; oxidative aromas (toffee, caramel)
,purpose of tasting notes - Answer-help describe wine to someone who hasn't tasted it
when assessing wine on palate you use - Answer-sense of taste and smell
sweetness is mostly detected on - Answer-tip of tongue
acidity is most easily detected on - Answer-the sides of your tongue
bitterness is most easily detected on - Answer-the back of your tongue
sweetness is the - Answer-indication of how much sugar is in the wine
ripe grapes can provide - Answer-the illusion of sweetness
acidity makes the wine - Answer-taste vibrant and refreshing
cool climate effects acidity - Answer-increases acidity
warm climates effects acidity - Answer-decreases acidity
tannin levels in thick skinned grapes - Answer-high (cab sauv. syrah)
thin skinned grapes have what tannins - Answer-lower (grenache, pinot)
warm climate effects tannins - Answer-increases (think WIT)
, tannins provides what on the palate - Answer-bitter (back of tongue) astringency (gums)
tannins contribute to - Answer-viscosity and body
body is the combination of - Answer-effects of alcohol, tannins, sugars and flavor compounds
how do we detect flavor - Answer-retronasaly. flavors evaporate off the tongue and rise
great wines express - Answer-characteristics of their grape variety and their region
the purpose of food pairings is to - Answer-provide more pleasure than just the wine or food alone
pairings should take into account - Answer-the preferences of the individual and the basic interactions
between food and wine
two components in food that tend to make wines harsher (higher astringency, bitter; lower sweetness,
fruit) - Answer-sweetness and umami (sugar and umamai harden wine)
two components in food that make wine taste softer (less astringent, bitter, acidic; more sweet and
fruit) - Answer-salt and acid (salt and acid soften wine)
which has more impact than the other - Answer-food has more impact on wine than other way
sweetness in food - Answer-increases bitterness, acidity and alcohol
decreases body, sweetness and fruitiness
