WSET Level 2 Exam Test Questions And Answers Verified 100% Correct

WSET Level 2 Exam Test Questions And Answers Verified 100% Correct Protected Designation of Origin (PDO) - ANSWER small areas, tight regulations (most prestigious wines tend to be classified as PDO) PDO in France - ANSWER Appellation d'Origine Contrôlée (AC or AOC) Appellation d'Origine Protégée (AOP) PDO in Italy - ANSWER Denominazione di Origine Controllata e Garantita (DOCG, higher quality) Denominazione di Origine Controllata (DOC) PDO in Spain - ANSWER Denominacion de Origin (DO) Denominacion de Origin Calificada (DOCa) PDO in Germany - ANSWER Qualitätswein Prädikatswein Protected Geographical Indication (PGI) - ANSWER covers a much wider area, have less strict regulations PGI in France - ANSWER Vin de Pays (VdP) Pays d'Oc (and a few other regions) prefers to use Indication Géographique Protégée (IGP), the French term for PGI PGI in Italy - ANSWER Indicazione Geografica Tipica (IGT) PGI in spain - ANSWER Vino de la Tierra (VdlT) PGI in germany - ANSWER Landwein Vine Age - ANSWER older wines will produce less grapes, more concentrated and complex aromas --> considered higher quality Vintage - ANSWER year the grapes were harvested Late Harvest - ANSWER Grapes that have been left on the vine and picked later, riper flavors and higher sugar --> fuller bodied and more concentrated Crushing - ANSWER splitting the grape skins to release some of the grape juice Pressing - ANSWER crushed grapes are squeezed by a machine (press) to extract as much liquid as possible alcoholic fermentation - ANSWER process by which alcohol is made yeast feeds on sugars from the grape juice --> releasing heat and CO2 (escapes into the atmosphere) when yeast feeds on all the sugar you typically get a dry wine Storage (between fermentation and bottling) - ANSWER most wines are stored for a short period of time (less than a year) prior to bottling, flavors do not change much some wines are stored for extended periods of time --> "maturation", typically in oak barrels Making a dry red wine - ANSWER skins must be included in the fermentation process into to extract their color and tannins crushing --> alcoholic fermentation --> draining --> pressing --> storage/maturation --> packaging Extracting color & tannins - ANSWER heat created by yeast during fermentation helps extract color from the grape skins if the cap (floating grape skins) is left undisturbed, won't do enough punching down- plunger is used to push the cap down into the liquid pumping over- liquid from the bottom is pumped up through a hose Two ways to make a dry rose - ANSWER Short maceration: fermenting wine (from black grapes) is drained from the skin after a few hours, then fermentation continues as if it is a white wine Blending: mixing red and white --> not permitted in many parts of europe Making dry white wines - ANSWER crushing --> pressing (remove skins) --> alcoholic fermentation --> storage/maturation --> packaging Residual sugar - ANSWER sugar left in wine after fermentation Sweet wines: concentrated grape sugars - ANSWER juice extracted from extra-ripe grapes, botrytis/noble rot, frozen grapes have lots of sugar, impossible for the year to process all of it (ex. Tokaji) Sweet wines: removing the yeast - ANSWER filtration systems that remove yeast from fermentation grape juice (white zinfandel) Sweet wines: killing the yeast - ANSWER Commonly done by adding alcohol to fermenting grape juice, called fortification (raises alcohol to 15-20%) (ex. Port) Sweet wines: adding sweetness to dry wines - ANSWER adding unfermented grape juice concentrated grape sugars (liquid) blend dry and sweet wine When would you want to adjust sugar levels in wine - ANSWER when the wine is grown in cool climates -> low sugar -> low alc -> low body when would you want to adjust the acid levels in a wine - ANSWER in warm climates, the amount of acid can get very low because of all the ripening in cool climates, the acid can become too high Temperature during alcoholic fermentation: red wine - ANSWER fermented at higher temp than white wines (20-32C, 68-90F) to help extract color/tanning from the grape skins Temperature during alcoholic fermentation: rose wine - ANSWER Same as white ( 12- 22C, 54-72F) Temperature during alcoholic fermentation: white wine - ANSWER cooler than red ( 12- 22C, 54-72F), at low temperatures you can get fruity aromas Stainless steel + concrete vessels - ANSWER can be used for fermentation and storage considered inert, as they do not impact the flavor of the wine Airtight: no oxygen interaction w/ the wine oak vessels - ANSWER can be used for fermentation and storage Can add flavor directly to wine (From wood) Can allow oxygen to interact with the wine (caramel, dried fruit, nut) Flavor comes from the heating of the oak staves to allow them to become the shape of the barrel --> sweet spice / charred wood flavors / vanilla coconut new oak (very strong) versus old oak (not much flavor after 2-3 times) size of barrel varies (large = less flavor) Oak alternatives - ANSWER oak chips or staves in the stainless steel containers Malolactic Fermentation - ANSWER a second fermentation in which harsh malic acid is converted into a softer lactic acid via bacteria (buttery flavor, less acidic) Lees - ANSWER After fermentation, yeast die and fall to the bottom forming a layer of lees