WSET Level 2 Wine Sessions 1 – 3 with complete solutions | Rated a+

WSET Level 2 Wine Sessions 1 – 3 with complete solutions | Rated a+ Sweetness in food can make dry wines seem: - More drying, more bitter, more acidic. Less sweet and fruity Umami in food can make wines seem: - More drying, more bitter, more acidic. Less sweet and fruity Salty foods can make wines seem: - Less drying, less bitter, less acidic. More fruity, more body Acidic foods can make wines seem: - Less drying, less bitter, less acidic. More sweet, more fruity For long term storage of wines, how should wines be stored? - At a cool constant temperature Away from sunshine and bright light If sealed with a cork, bottles should be stored on their side What are the optimal service temperatures for Sweet and Sparkling wines? - Sweet wines - well chilled - 6-8° Sparkling wines - well chilled - 6-10° What are the aromas associated with the following faults: Cork Taint Failure of Closure Heat Damage - Cork Taint - Damp cardboard, lack of fresh fruit flavours Failure of Closure - Honey, caramel, coffee, lack of freshness and fruitiness Heat Damage - Lack of fruity flavour and freshness Name the main components of a grape and what they contain: - Stalk - Tannins Skin - Tannins, Colour, Flavours