WSET Level 2 Exam 2023//2024 CORRECT PASS 100%

WSET Level 2 Exam 2023//2024 CORRECT PASS 100% Both Tank and Bottled-Fermented Sparking Wines start with what? - ANSWER Still Base Wine, usually light in alchohol, and processes add approximately 1-2% abv What is Tank Method? - ANSWER part of fermentation takes place in sealed tank, which prevents any carbon dioxide gas from escaping True or False: The base wine could be partially fermented must, where the last part of the fermentation takes place in a sealed tank - ANSWER True What is Prosecco? - ANSWER A sparkling wine from NE Italy, and it's usually made using the tank method What grape variety is used for Prosecco? - ANSWER The Glera grape, which gives a medium body, dry or off dry sparkling wine with stone fruit flavor What does Spumante mean? - ANSWER fully sparkling wine What does frizzante mean? - ANSWER lightly sparkling wine What is Conegliano-Valdobbiadene DOCG? - ANSWER a premier sparking wine from NE Italy What is Asti DOCG? - ANSWER a sweet fruity light bodied sparkling wine from Piedmont, and it's made from Muscat Flavors: peach, grape, rose What is Sekt? - ANSWER German word for sparkling wine, both made in Germany and Austria What are characteristics of Sekt? - ANSWER Most are simple, inexpensive tankmethod wine Medium/Dry, light in body, floral and fruity Generally uses cheap base wines sourced from anywhere in the EU What is the main quality advantage of Bottled Fermentation? - ANSWER Through extended contact with dead yeast, the wines can gain bready, biscuity flavors What is a base wine? - ANSWER A still wine that is blended with sugar and yeast and then bottled, sealed and stored. What is second fermentation? - ANSWER Takes place, in which the wine increases slightly in alcohol, and CO2, which cannot escape from the sealed bottle, becomes dissolved in the wine. What is yeast autolysis? - ANSWER Most important part of bottle fermentation. The yeast self digest, release flavours into the wine. Flavours are described as autolytic. What is disgorge? - ANSWER The process of removing the yeast sediments after fermentation and aging in bottle.