WSET Level 2 Study Guide Questions Already Graded A+

WSET Level 2 Study Guide Questions Already Graded A+ Which one of the following is true? a. Hail protects grapes from fungal attacks b. Too much heat can stop the vine producing sugars c. fertile soils give the highest quality grapes for winemaking d. Irrigation is used widely for quality wine production in Europe vine producing sugars Compared with red wines, white wines are generally fermented at a. Either higher or lower temperatures b. The same temperature c. Higher temperatures d. Lower temperatures d. Lower temperatures Vines with lots of large bunches of big grapes are most suitable for a. Intensely flavored, complex dry wines b. Inexpensive, simple dry wines c. Long-lived sweet wines d. Branded wines b. Inexpensive, simple dry wines b. Too much heat can stop the Why are there very few vineyards lying closeer to the equator than 30 degrees? a. It is too windy b. It is generally too hot c. There is not enough sunlight d. It is generally too cold b. It is generally too hot Which one of the following describes the production of STILL RED wines? a. Crush-Press-Ferment (15-20 degrees C) b. Crush-Ferment (25-30 C)-Press c. Ferment (25-30 C)-Fortify-age in sloera-blend d. Ferment (15-20 C)-bottle-Second fermentation-Disgorge b. Crush-Ferment (25-30 C)-Press Which of the following does not add flavors to red wine? a. New oak barrels b. Fermantation c. Glass bottles d. Grape skins c. Glass bottles "Pale lemon color, green fruit and smoky mineral aromas; dry with high acidity" describes which wine? a. Chablis AC b. Oaked Hunter Valley Chardonnay c. Chianti Classico DOC d. Cote Rotie AC a. Chablis AC Which of the following pairs of regions are famous for premium wine made from Syrah/Shiraz? a. Burgundy & Sancerre b. Orvieto & Marlborough c. Hermitage & Barossa Valley d. Pomerol & St. Emilion c. Hermitage & Barossa Valley Which of the following gape varieties is often used to add color and tannin in a blend with Merlot? a. Pinot Grigio b. Pinot Noir c. Riesling d. Cabernet Sauvignon d. Cabernet Sauvignon Which of the following grape varieties is typically used for dry, unoaked white wines