WSET Level 2 Wines Actual Exam 2026 || Most Recent Exam
2026|2027 Actual Complete Real Exam Questions And Correct
Answers (Verified Answers) Already Graded A+ | Guaranteed
Success!! Newest Exam | Just Released!!
What controls extraction in red winemaking? -ANSWER-Length and
temperature of skin contact plus cap-management techniques. More
extraction generally increases colour, tannin, and flavour.
How can fermentation be stopped to make sweet wine? -ANSWER-
Remove yeast by filtration or kill/inhibit it through fortification, chilling,
or sulfur dioxide, leaving unfermented grape sugar.
How can sweetness be added after fermentation? -ANSWER-Add sweet
grape juice/concentrate or blend with a sweet component after a dry
base wine has fermented.
What does stainless steel contribute? -ANSWER-It is inert and easy to
clean; it preserves primary fruit and freshness and allows precise
temperature control.
What does concrete contribute? -ANSWER-It is generally neutral in
flavour, holds a stable temperature, and may allow gentle oxygen
exposure depending on construction/lining.
,What can oak contribute? -ANSWER-Vanilla, toast, smoke, spice,
coconut, and tannin; slow oxygen exposure can soften tannins and
develop complexity.
How do small and large oak vessels differ? -ANSWER-Small barrels give
more wine contact with oak and oxygen per litre; large vessels have less
impact and often preserve fruit more strongly.
How do new and old oak differ? -ANSWER-New oak gives stronger oak
flavours and tannin; old oak gives little flavour but may still allow slow
oxygen exposure.
What does oak toast level affect? -ANSWER-Higher toast can produce
stronger smoke, toast, coffee, and spice notes; lighter toast may give
subtler wood, vanilla, and tannin effects.
What is malolactic conversion (MLF)? -ANSWER-Bacteria convert sharp
malic acid into softer lactic acid, reducing acidity and sometimes
producing buttery aromas and a creamier texture.
What are lees? -ANSWER-Dead yeast cells and other sediment after
fermentation. Ageing on lees can add bread, biscuit, or creamy notes
and greater texture.
,Why is wine blended? -ANSWER-To create consistency, complexity,
balance, or a desired house/regional style; blends can combine grapes,
parcels, vineyards, vintages, or vessels.
How does red wine change with bottle age? -ANSWER-Colour moves
from purple/ruby toward garnet/brown; tannins soften; fresh fruit
fades; dried fruit, earth, leather, tobacco, and savoury tertiary aromas
may develop.
How does white wine change with bottle age? -ANSWER-Colour
deepens from lemon toward gold/amber; fresh fruit can become dried
fruit, honey, toast, nut, petrol, or other tertiary notes depending on
grape/style.
What is the typical profile of Merlot? -ANSWER-Medium to full body;
medium acidity; medium tannin; medium to high alcohol; plum,
blackberry, black cherry, and sometimes herbal notes. Oak may add
vanilla/spice.
How does climate affect Merlot? -ANSWER-Cooler sites: more
acidity/tannin and red fruit/herbal notes. Warmer sites: fuller body,
higher alcohol, softer tannin, and ripe black/plum fruit.
What is Merlot's role in Bordeaux blends? -ANSWER-It adds body,
alcohol, plum fruit, and softer texture; it is especially important on
Bordeaux's Right Bank.
, What is Saint-Émilion typically like? -ANSWER-Merlot-dominant
Bordeaux blend, often with Cabernet Franc: medium to full body,
medium-plus tannin, red/black plum fruit, and oak/ageing complexity
at higher quality.
What is Pomerol typically like? -ANSWER-Usually Merlot-dominant, rich
and full-bodied with plum/black fruit, smooth but substantial tannin,
and potential oak/tertiary complexity; often premium priced.
Where is notable New World Merlot produced? -ANSWER-
California/Napa/Sonoma; Chile's Central Valley; Stellenbosch; Margaret
River; Hawke's Bay.
What is the typical profile of Cabernet Sauvignon? -ANSWER-Deep
colour; high tannin and high acidity; medium to full body;
blackcurrant/black cherry; cedar, mint, or green bell pepper; strong
affinity for oak and bottle ageing.
How does climate affect Cabernet Sauvignon? -ANSWER-
Cool/insufficient ripeness gives high acidity, harsh tannin, and
herbaceous green pepper. Warmth produces riper black fruit, fuller
body, higher alcohol, and smoother tannin.
2026|2027 Actual Complete Real Exam Questions And Correct
Answers (Verified Answers) Already Graded A+ | Guaranteed
Success!! Newest Exam | Just Released!!
What controls extraction in red winemaking? -ANSWER-Length and
temperature of skin contact plus cap-management techniques. More
extraction generally increases colour, tannin, and flavour.
How can fermentation be stopped to make sweet wine? -ANSWER-
Remove yeast by filtration or kill/inhibit it through fortification, chilling,
or sulfur dioxide, leaving unfermented grape sugar.
How can sweetness be added after fermentation? -ANSWER-Add sweet
grape juice/concentrate or blend with a sweet component after a dry
base wine has fermented.
What does stainless steel contribute? -ANSWER-It is inert and easy to
clean; it preserves primary fruit and freshness and allows precise
temperature control.
What does concrete contribute? -ANSWER-It is generally neutral in
flavour, holds a stable temperature, and may allow gentle oxygen
exposure depending on construction/lining.
,What can oak contribute? -ANSWER-Vanilla, toast, smoke, spice,
coconut, and tannin; slow oxygen exposure can soften tannins and
develop complexity.
How do small and large oak vessels differ? -ANSWER-Small barrels give
more wine contact with oak and oxygen per litre; large vessels have less
impact and often preserve fruit more strongly.
How do new and old oak differ? -ANSWER-New oak gives stronger oak
flavours and tannin; old oak gives little flavour but may still allow slow
oxygen exposure.
What does oak toast level affect? -ANSWER-Higher toast can produce
stronger smoke, toast, coffee, and spice notes; lighter toast may give
subtler wood, vanilla, and tannin effects.
What is malolactic conversion (MLF)? -ANSWER-Bacteria convert sharp
malic acid into softer lactic acid, reducing acidity and sometimes
producing buttery aromas and a creamier texture.
What are lees? -ANSWER-Dead yeast cells and other sediment after
fermentation. Ageing on lees can add bread, biscuit, or creamy notes
and greater texture.
,Why is wine blended? -ANSWER-To create consistency, complexity,
balance, or a desired house/regional style; blends can combine grapes,
parcels, vineyards, vintages, or vessels.
How does red wine change with bottle age? -ANSWER-Colour moves
from purple/ruby toward garnet/brown; tannins soften; fresh fruit
fades; dried fruit, earth, leather, tobacco, and savoury tertiary aromas
may develop.
How does white wine change with bottle age? -ANSWER-Colour
deepens from lemon toward gold/amber; fresh fruit can become dried
fruit, honey, toast, nut, petrol, or other tertiary notes depending on
grape/style.
What is the typical profile of Merlot? -ANSWER-Medium to full body;
medium acidity; medium tannin; medium to high alcohol; plum,
blackberry, black cherry, and sometimes herbal notes. Oak may add
vanilla/spice.
How does climate affect Merlot? -ANSWER-Cooler sites: more
acidity/tannin and red fruit/herbal notes. Warmer sites: fuller body,
higher alcohol, softer tannin, and ripe black/plum fruit.
What is Merlot's role in Bordeaux blends? -ANSWER-It adds body,
alcohol, plum fruit, and softer texture; it is especially important on
Bordeaux's Right Bank.
, What is Saint-Émilion typically like? -ANSWER-Merlot-dominant
Bordeaux blend, often with Cabernet Franc: medium to full body,
medium-plus tannin, red/black plum fruit, and oak/ageing complexity
at higher quality.
What is Pomerol typically like? -ANSWER-Usually Merlot-dominant, rich
and full-bodied with plum/black fruit, smooth but substantial tannin,
and potential oak/tertiary complexity; often premium priced.
Where is notable New World Merlot produced? -ANSWER-
California/Napa/Sonoma; Chile's Central Valley; Stellenbosch; Margaret
River; Hawke's Bay.
What is the typical profile of Cabernet Sauvignon? -ANSWER-Deep
colour; high tannin and high acidity; medium to full body;
blackcurrant/black cherry; cedar, mint, or green bell pepper; strong
affinity for oak and bottle ageing.
How does climate affect Cabernet Sauvignon? -ANSWER-
Cool/insufficient ripeness gives high acidity, harsh tannin, and
herbaceous green pepper. Warmth produces riper black fruit, fuller
body, higher alcohol, and smoother tannin.
