WSET Level 2 Spirits Actual Exam
Questions With Reviewed 100%
Correct Detailed Answers
Guaranteed Pass!!
1. For red wine, the color purple is an indication of what? - ANSWER Youth
2. For red wine, the colors orange and amber are indications of what? -
ANSWER Age
3. For white wine, the color green indicates what? - ANSWER Youth
4. For white wine, the colors orange and brown indicate what? - ANSWER
Age
5. What is the most common fault in wine that can be discovered on the
nose? - ANSWER Cork Taint
6. What can cork taint smell like? - ANSWER Pungent, unpleasant damp
carboard or musty smelling
7. A long, complex finishing wine is an indication of what? - ANSWER
Higher quality
,8. What do we refer to when aroma components in the wine evaporate off
the tongue and rise up to the back of the nose? - ANSWER Flavour
Characteristics
9. When pairing wine with a sugary dish the wine should be? - ANSWER As
sweet or more sweet
10.Sweetness in food does what to the wine? - ANSWER -Increases the
perception of bitterness, acidity and the burning effect of the alcohol in the
wine.
11.-Decreases the perception of body, sweetness, and fruitiness in the wine.
12.Umami in food does what to the wine? - ANSWER -Increases the
perception of bitterness, acidity and alcohol burn in the wine
-Decreases the perception of body, sweetness and fruitiness in the wine
13.Acidity in food does what to the wine? - ANSWER -Increases the
perception of body, sweetness and fruitiness in the wine
-Decreases the perception of acidity in the wine
14.Salt in food does what to the wine? - ANSWER -Increases the
perception of body in the wine
-Decreases the perception of bitterness and acidity in the wine
15.Bitterness in food does what to the wine? - ANSWER -Increases
bitterness in wine
,16.Chilli heat in food does what to the wine? - ANSWER -Increases the
perception of bitterness, acidity, and alcohol burn
-Decreases the perception of body, richness, sweetness and fruitiness in the
wine
17.Umami is what? - ANSWER A Savory Taste
18.True or False: Bitter tasting foods paired with bitter tasting wines usually go
great together? - ANSWER False: Usually the bitterness in the food may
be well balanced by itself as well as the for the wine, however paired
together can result in an unpleasant level of bitterness.
19.If someone doesn't enjoy the burning sensation of chilli flavored foods and
wines paired together, what is something they can look for in a wine? -
ANSWER Lower alcohol content
20.Umami dishes should be paired with which kind of wines? - ANSWER
Fruitier wines
21.Bitter foods should be paired with which kind of wines? - ANSWER
White wines or low-tannin reds
22.Chilli foods should be paired with which kind of wines? - ANSWER
White wines or low-tannin reds both with low alcohol
23.What are the two Low-risk foods? - ANSWER Salty and Acidic foods
, 24.Acidic foods should be paired with which kind of wines? - ANSWER High
acid wines
25.What is an example of High-Risk wines? - ANSWER Structurally complex
wines: However this could lead to more interesting results.
26.What is an example of Low-Risk wines? - ANSWER Simple, unoaked
wines with little residual suger: Unlikely to change flavour when paired with
food, however pairings can be less interesting.
27.In general, we can say that wines grown in hot climates will have what? -
ANSWER More alcohol, fuller body, more tannin, less acidity
In general, we can say that wines grown in cooler climates will have what? -
ANSWER less alcohol, lighter body, less tannin, more acidity
What does sunlight allow wine grapes to do? - ANSWER Combine CO2 and
water into sugar
Why is sugar so important in grapes? - ANSWER It is what ferments to
become alcohol
In much of Europe, where rainfall is more prominent, why are grapes grown on
slopes or gravely soils? - ANSWER To drain water more quickly
For cheaper wines, why is irrigation commonly used? - ANSWER To increase
the size of the crop
Questions With Reviewed 100%
Correct Detailed Answers
Guaranteed Pass!!
1. For red wine, the color purple is an indication of what? - ANSWER Youth
2. For red wine, the colors orange and amber are indications of what? -
ANSWER Age
3. For white wine, the color green indicates what? - ANSWER Youth
4. For white wine, the colors orange and brown indicate what? - ANSWER
Age
5. What is the most common fault in wine that can be discovered on the
nose? - ANSWER Cork Taint
6. What can cork taint smell like? - ANSWER Pungent, unpleasant damp
carboard or musty smelling
7. A long, complex finishing wine is an indication of what? - ANSWER
Higher quality
,8. What do we refer to when aroma components in the wine evaporate off
the tongue and rise up to the back of the nose? - ANSWER Flavour
Characteristics
9. When pairing wine with a sugary dish the wine should be? - ANSWER As
sweet or more sweet
10.Sweetness in food does what to the wine? - ANSWER -Increases the
perception of bitterness, acidity and the burning effect of the alcohol in the
wine.
11.-Decreases the perception of body, sweetness, and fruitiness in the wine.
12.Umami in food does what to the wine? - ANSWER -Increases the
perception of bitterness, acidity and alcohol burn in the wine
-Decreases the perception of body, sweetness and fruitiness in the wine
13.Acidity in food does what to the wine? - ANSWER -Increases the
perception of body, sweetness and fruitiness in the wine
-Decreases the perception of acidity in the wine
14.Salt in food does what to the wine? - ANSWER -Increases the
perception of body in the wine
-Decreases the perception of bitterness and acidity in the wine
15.Bitterness in food does what to the wine? - ANSWER -Increases
bitterness in wine
,16.Chilli heat in food does what to the wine? - ANSWER -Increases the
perception of bitterness, acidity, and alcohol burn
-Decreases the perception of body, richness, sweetness and fruitiness in the
wine
17.Umami is what? - ANSWER A Savory Taste
18.True or False: Bitter tasting foods paired with bitter tasting wines usually go
great together? - ANSWER False: Usually the bitterness in the food may
be well balanced by itself as well as the for the wine, however paired
together can result in an unpleasant level of bitterness.
19.If someone doesn't enjoy the burning sensation of chilli flavored foods and
wines paired together, what is something they can look for in a wine? -
ANSWER Lower alcohol content
20.Umami dishes should be paired with which kind of wines? - ANSWER
Fruitier wines
21.Bitter foods should be paired with which kind of wines? - ANSWER
White wines or low-tannin reds
22.Chilli foods should be paired with which kind of wines? - ANSWER
White wines or low-tannin reds both with low alcohol
23.What are the two Low-risk foods? - ANSWER Salty and Acidic foods
, 24.Acidic foods should be paired with which kind of wines? - ANSWER High
acid wines
25.What is an example of High-Risk wines? - ANSWER Structurally complex
wines: However this could lead to more interesting results.
26.What is an example of Low-Risk wines? - ANSWER Simple, unoaked
wines with little residual suger: Unlikely to change flavour when paired with
food, however pairings can be less interesting.
27.In general, we can say that wines grown in hot climates will have what? -
ANSWER More alcohol, fuller body, more tannin, less acidity
In general, we can say that wines grown in cooler climates will have what? -
ANSWER less alcohol, lighter body, less tannin, more acidity
What does sunlight allow wine grapes to do? - ANSWER Combine CO2 and
water into sugar
Why is sugar so important in grapes? - ANSWER It is what ferments to
become alcohol
In much of Europe, where rainfall is more prominent, why are grapes grown on
slopes or gravely soils? - ANSWER To drain water more quickly
For cheaper wines, why is irrigation commonly used? - ANSWER To increase
the size of the crop
