WSET Level 2 (Questions and Answers)
Which of the following conditions allows for the best impression of a wine -
Correct answer A room that allows natural light
Which of the following conditions allows for the best impression of a wine -
Correct answer A room that allows natural light
Which of the following colors best describes a red wine in its youth -
Correct answer Purple
Which of the following colors best describes a red wine in its youth -
Correct answer Purple
Which of the following colours best describes a white wine with some age -
Correct answer Gold
Which of the following colours best describes a white wine with some age -
Correct answer Gold
Which of the following colours best describes a red wine with some age -
Correct answer Garnet
Which of the following colours best describes a red wine with some age -
Correct answer Garnet
Which of the following colours hints at a white wine that is youthful -
Correct answer Green
Which of the following colours hints at a white wine that is youthful -
Correct answer Green
A wine that does not show any fault on appearance is best described as -
Correct answer Clear
A wine that does not show any fault on appearance is best described as -
Correct answer Clear
,A wine that exhibits odours of musty, damp cardboard is likely to have been
effected by - Correct answer Cork Taint
A wine that exhibits odours of musty, damp cardboard is likely to have been
effected by - Correct answer Cork Taint
An example of a wine where oxidative notes may be deliberately detected
is - Correct answer Oloroso Sherry
An example of a wine where oxidative notes may be deliberately detected
is - Correct answer Oloroso Sherry
The systematic approach to tasting would use which expression to describe
a Chablis - Correct answer Green Apple
The systematic approach to tasting would use which expression to describe
a Chablis - Correct answer Green Apple
Sweetness in wine is tasted where on the palate - Correct answer Tip
Sweetness in wine is tasted where on the palate - Correct answer Tip
Acidity in wine is tasted where on the palate - Correct answer Side
Acidity in wine is tasted where on the palate - Correct answer Side
Which wine would likely show notes of high tannin - Correct answer Côte-
Rôtie
Which wine would likely show notes of high tannin - Correct answer Côte-
Rôtie
Which factor(s) may contribute to a fuller-body wine - Correct answer
Residual Sugar
Which factor(s) may contribute to a fuller-body wine - Correct answer
Residual Sugar
,A conclusion may rate a wine as very good because - Correct answer It
expresses complex flavours that indicate the varietal and location
A conclusion may rate a wine as very good because - Correct answer It
expresses complex flavours that indicate the varietal and location
Which of the following best describes the appearance of a Napa Cabernet
Sauvignon with significant age - Correct answer Clear, medium ruby-
garnet
Which of the following best describes the appearance of a Napa Cabernet
Sauvignon with significant age - Correct answer Clear, medium ruby-
garnet
Which of the following would likely describe the nose of a New Zealand
Sauvignon Blanc - Correct answer Clean, pronounced intensity
Which of the following would likely describe the nose of a New Zealand
Sauvignon Blanc - Correct answer Clean, pronounced intensity
Which of the following would likely describe the palate of a Barossa Shiraz
- Correct answer Dry, full-body, high alcohol
Which of the following would likely describe the palate of a Barossa Shiraz
- Correct answer Dry, full-body, high alcohol
Which pair would indicate an Icewine of excellent quality that is in good
balance - Correct answer High Acidity, high sweetness
Which pair would indicate an Icewine of excellent quality that is in good
balance - Correct answer High Acidity, high sweetness
Which of the following would likely describe the concluding notes for a
Chambertin - Correct answer Outstanding Quality long length, complex
character, flavours typical of a Burgundian Grand Cru
Which of the following would likely describe the concluding notes for a
Chambertin - Correct answer Outstanding Quality long length, complex
character, flavours typical of a Burgundian Grand Cru
, Which might be an indicator of a high-quality wine - Correct answer A
long, complex finish
Which might be an indicator of a high-quality wine - Correct answer A
long, complex finish
Which of the following is true about Sweetness in food when pairing with
wine - Correct answer It increases the perception of bitterness, acidity,
and alchohol burn in wine
Which of the following is true about Sweetness in food when pairing with
wine - Correct answer It increases the perception of bitterness, acidity,
and alchohol burn in wine
Which of the following is true about Umami in food when pairing with wine -
Correct answer It increases the alcohol burn of the wine
Which of the following is true about Umami in food when pairing with wine -
Correct answer It increases the alcohol burn of the wine
Which of the following is true about Salt in food when pairing with wine -
Correct answer It decreases the perception of bitterness and acidity in the
wine
Which of the following is true about Salt in food when pairing with wine -
Correct answer It decreases the perception of bitterness and acidity in the
wine
In some instances the best pair for a high intensity dish, like curry, would
be a low intensity wine - Correct answer True
In some instances the best pair for a high intensity dish, like curry, would
be a low intensity wine - Correct answer True
Which of the following is true about Acidity in food - Correct answer Acidity
in food decreases the perception of acidity in wine
Which of the following is true about Acidity in food - Correct answer Acidity
in food decreases the perception of acidity in wine
Which of the following conditions allows for the best impression of a wine -
Correct answer A room that allows natural light
Which of the following conditions allows for the best impression of a wine -
Correct answer A room that allows natural light
Which of the following colors best describes a red wine in its youth -
Correct answer Purple
Which of the following colors best describes a red wine in its youth -
Correct answer Purple
Which of the following colours best describes a white wine with some age -
Correct answer Gold
Which of the following colours best describes a white wine with some age -
Correct answer Gold
Which of the following colours best describes a red wine with some age -
Correct answer Garnet
Which of the following colours best describes a red wine with some age -
Correct answer Garnet
Which of the following colours hints at a white wine that is youthful -
Correct answer Green
Which of the following colours hints at a white wine that is youthful -
Correct answer Green
A wine that does not show any fault on appearance is best described as -
Correct answer Clear
A wine that does not show any fault on appearance is best described as -
Correct answer Clear
,A wine that exhibits odours of musty, damp cardboard is likely to have been
effected by - Correct answer Cork Taint
A wine that exhibits odours of musty, damp cardboard is likely to have been
effected by - Correct answer Cork Taint
An example of a wine where oxidative notes may be deliberately detected
is - Correct answer Oloroso Sherry
An example of a wine where oxidative notes may be deliberately detected
is - Correct answer Oloroso Sherry
The systematic approach to tasting would use which expression to describe
a Chablis - Correct answer Green Apple
The systematic approach to tasting would use which expression to describe
a Chablis - Correct answer Green Apple
Sweetness in wine is tasted where on the palate - Correct answer Tip
Sweetness in wine is tasted where on the palate - Correct answer Tip
Acidity in wine is tasted where on the palate - Correct answer Side
Acidity in wine is tasted where on the palate - Correct answer Side
Which wine would likely show notes of high tannin - Correct answer Côte-
Rôtie
Which wine would likely show notes of high tannin - Correct answer Côte-
Rôtie
Which factor(s) may contribute to a fuller-body wine - Correct answer
Residual Sugar
Which factor(s) may contribute to a fuller-body wine - Correct answer
Residual Sugar
,A conclusion may rate a wine as very good because - Correct answer It
expresses complex flavours that indicate the varietal and location
A conclusion may rate a wine as very good because - Correct answer It
expresses complex flavours that indicate the varietal and location
Which of the following best describes the appearance of a Napa Cabernet
Sauvignon with significant age - Correct answer Clear, medium ruby-
garnet
Which of the following best describes the appearance of a Napa Cabernet
Sauvignon with significant age - Correct answer Clear, medium ruby-
garnet
Which of the following would likely describe the nose of a New Zealand
Sauvignon Blanc - Correct answer Clean, pronounced intensity
Which of the following would likely describe the nose of a New Zealand
Sauvignon Blanc - Correct answer Clean, pronounced intensity
Which of the following would likely describe the palate of a Barossa Shiraz
- Correct answer Dry, full-body, high alcohol
Which of the following would likely describe the palate of a Barossa Shiraz
- Correct answer Dry, full-body, high alcohol
Which pair would indicate an Icewine of excellent quality that is in good
balance - Correct answer High Acidity, high sweetness
Which pair would indicate an Icewine of excellent quality that is in good
balance - Correct answer High Acidity, high sweetness
Which of the following would likely describe the concluding notes for a
Chambertin - Correct answer Outstanding Quality long length, complex
character, flavours typical of a Burgundian Grand Cru
Which of the following would likely describe the concluding notes for a
Chambertin - Correct answer Outstanding Quality long length, complex
character, flavours typical of a Burgundian Grand Cru
, Which might be an indicator of a high-quality wine - Correct answer A
long, complex finish
Which might be an indicator of a high-quality wine - Correct answer A
long, complex finish
Which of the following is true about Sweetness in food when pairing with
wine - Correct answer It increases the perception of bitterness, acidity,
and alchohol burn in wine
Which of the following is true about Sweetness in food when pairing with
wine - Correct answer It increases the perception of bitterness, acidity,
and alchohol burn in wine
Which of the following is true about Umami in food when pairing with wine -
Correct answer It increases the alcohol burn of the wine
Which of the following is true about Umami in food when pairing with wine -
Correct answer It increases the alcohol burn of the wine
Which of the following is true about Salt in food when pairing with wine -
Correct answer It decreases the perception of bitterness and acidity in the
wine
Which of the following is true about Salt in food when pairing with wine -
Correct answer It decreases the perception of bitterness and acidity in the
wine
In some instances the best pair for a high intensity dish, like curry, would
be a low intensity wine - Correct answer True
In some instances the best pair for a high intensity dish, like curry, would
be a low intensity wine - Correct answer True
Which of the following is true about Acidity in food - Correct answer Acidity
in food decreases the perception of acidity in wine
Which of the following is true about Acidity in food - Correct answer Acidity
in food decreases the perception of acidity in wine
