WSET Spirit Level 2 Actual Exam
Questions With Reviewed 100%
Correct Detailed Answers
Guaranteed Pass!!
1. What is disgorge? - ANSWER The process of removing the yeast
sediments after fermentation and aging in bottle.
2. What is the traditional method? - ANSWER Bottle is slowly tipped and
jiggled so the yeast cells slide into the neck of the bottle. The plug of yeast
in the neck is frozen, and pops out when the bottle is unsealed. The bottle
is topped up with wine and sugar.
3. What is dosage? - ANSWER The amount of sugar added, which
determines the sweetness of the final bottled product.
4. What is Brut? - ANSWER A very small amount of sugar is used
5. What is the transfer method? - ANSWER Method to remove the yeast.
Empty the entire contents of the bottles into a tank under pressure, then
filtered, and rebottled. Not permitted in Champagne or Cava.
6. Which grape varieties are used in Champagne to make sparkling wine? -
ANSWER Pinot Noir, Meunier, Chardonnay
,7. What is Champagne's condition like? - ANSWER Cool climate, chalky
soils, which allow sparkling wines to have high acidity, medium body, and
light alcohol. The weather varies from vintage to vintage, and the grapes do
not fully ripen.
8. What are non-vintage wines? - ANSWER a blend of different vintages
for quality and consistency
9. What is vintage Champagne? - ANSWER A portion of the best wine of
exceptional years make vintage Champagne.
10.What is the minimum legal period of yeast autolysis? - ANSWER 15
months
11.What are Grandes Marques? - ANSWER famous Champagne houses
12.Describe Vintage Champagne - ANSWER Complex, intense fruity and
autolytic flavors with vegetal, nutty or honeyed complexity from bottle age.
13.What is Cremant? - ANSWER Indicates sparkling wine made using the
traditional method. The Loire / Saumur is a major region for production.
(Chenin Blanc)
14.Where in the Loire Valley is Cremant made? - ANSWER Saumur, where
Chenin Blanc is the main grape variety. It has high acidity, green and citrus
fruit flavors, with some autolytic character.
, 15.What is Cava? - ANSWER Spanish term for traditional-method sparkling
wines. The main grape varieties are local Spanish ones.
16.What are Cava's characteristics? - ANSWER Fairly neutral fruit flavors,
hint of pear, medium acidity, and very little autolytic complexity
17. Characteristics of Sparkling Reds in Australia? - ANSWER made with
Shiraz, full bodied, with medium acidity, and intense black and red berry
fruit notes.
18. What are 3 ways for yeast to stop processing sugar into alcohol? - ANSWER
1. Remove yeast, using a fine filter to ensure none remain
2.Yeast could be poisoned using sulfur dioxide
3. Fortify (add alcohol) during fermentation
19. What are Vin Doux Naturels? - ANSWER Sweet fortified wines from
Southern France such as:
Muscat de Beaumes de Venise
Muscat de Rivesaltes
20. What are characterisitcs of Muscat de Beaumes de Venise and Muscat de
Rivesaltes? - ANSWER unaged, intense fruity aromas (grape, peach, perfume).
Medium/full-bodied, and sweet, with high alcohol and medium or low acidity
21. Where is Moscatel de Valencia from? - ANSWER Spain
, 22. Where is Rutherglen Muscat from? - ANSWER Northern Victoria, Australia
23. What are the tasting notes for Rutherglen Muscat? - ANSWER Aged for a
long period in oak, which oxydizes. Dried fruit and kernel flavors (raisin, prune, fig,
dried apricot, coffee, toffee). Sweet, full bodied, with high alcohol and med or low
acidity
What is süssreserve? - ANSWER unfermented grape juice, used to sweeten
medium or sweet German wines
When do yeasts die? - ANSWER When alcohol reaches 15%
What are 3 ways to concentrate sugar in grapes? - ANSWER 1. Dry the grapes
2. Noble Rot
3. Freeze the grapes
How are grapes dried? - ANSWER They shrivel on the vine, or are laid out in
well-ventilated, dry spaces that encourage evaporation.
What is Botrytis cinerea? - ANSWER Noble rot, it attacks the skins, weakens
skins, speeding up evaporation of water. The mold adds its own unique flavors
What does Botrytis need? - ANSWER ripe, healthy grapes, damp, misty
mornings, warm dry afternoons to speed the drying out of the grapes
Questions With Reviewed 100%
Correct Detailed Answers
Guaranteed Pass!!
1. What is disgorge? - ANSWER The process of removing the yeast
sediments after fermentation and aging in bottle.
2. What is the traditional method? - ANSWER Bottle is slowly tipped and
jiggled so the yeast cells slide into the neck of the bottle. The plug of yeast
in the neck is frozen, and pops out when the bottle is unsealed. The bottle
is topped up with wine and sugar.
3. What is dosage? - ANSWER The amount of sugar added, which
determines the sweetness of the final bottled product.
4. What is Brut? - ANSWER A very small amount of sugar is used
5. What is the transfer method? - ANSWER Method to remove the yeast.
Empty the entire contents of the bottles into a tank under pressure, then
filtered, and rebottled. Not permitted in Champagne or Cava.
6. Which grape varieties are used in Champagne to make sparkling wine? -
ANSWER Pinot Noir, Meunier, Chardonnay
,7. What is Champagne's condition like? - ANSWER Cool climate, chalky
soils, which allow sparkling wines to have high acidity, medium body, and
light alcohol. The weather varies from vintage to vintage, and the grapes do
not fully ripen.
8. What are non-vintage wines? - ANSWER a blend of different vintages
for quality and consistency
9. What is vintage Champagne? - ANSWER A portion of the best wine of
exceptional years make vintage Champagne.
10.What is the minimum legal period of yeast autolysis? - ANSWER 15
months
11.What are Grandes Marques? - ANSWER famous Champagne houses
12.Describe Vintage Champagne - ANSWER Complex, intense fruity and
autolytic flavors with vegetal, nutty or honeyed complexity from bottle age.
13.What is Cremant? - ANSWER Indicates sparkling wine made using the
traditional method. The Loire / Saumur is a major region for production.
(Chenin Blanc)
14.Where in the Loire Valley is Cremant made? - ANSWER Saumur, where
Chenin Blanc is the main grape variety. It has high acidity, green and citrus
fruit flavors, with some autolytic character.
, 15.What is Cava? - ANSWER Spanish term for traditional-method sparkling
wines. The main grape varieties are local Spanish ones.
16.What are Cava's characteristics? - ANSWER Fairly neutral fruit flavors,
hint of pear, medium acidity, and very little autolytic complexity
17. Characteristics of Sparkling Reds in Australia? - ANSWER made with
Shiraz, full bodied, with medium acidity, and intense black and red berry
fruit notes.
18. What are 3 ways for yeast to stop processing sugar into alcohol? - ANSWER
1. Remove yeast, using a fine filter to ensure none remain
2.Yeast could be poisoned using sulfur dioxide
3. Fortify (add alcohol) during fermentation
19. What are Vin Doux Naturels? - ANSWER Sweet fortified wines from
Southern France such as:
Muscat de Beaumes de Venise
Muscat de Rivesaltes
20. What are characterisitcs of Muscat de Beaumes de Venise and Muscat de
Rivesaltes? - ANSWER unaged, intense fruity aromas (grape, peach, perfume).
Medium/full-bodied, and sweet, with high alcohol and medium or low acidity
21. Where is Moscatel de Valencia from? - ANSWER Spain
, 22. Where is Rutherglen Muscat from? - ANSWER Northern Victoria, Australia
23. What are the tasting notes for Rutherglen Muscat? - ANSWER Aged for a
long period in oak, which oxydizes. Dried fruit and kernel flavors (raisin, prune, fig,
dried apricot, coffee, toffee). Sweet, full bodied, with high alcohol and med or low
acidity
What is süssreserve? - ANSWER unfermented grape juice, used to sweeten
medium or sweet German wines
When do yeasts die? - ANSWER When alcohol reaches 15%
What are 3 ways to concentrate sugar in grapes? - ANSWER 1. Dry the grapes
2. Noble Rot
3. Freeze the grapes
How are grapes dried? - ANSWER They shrivel on the vine, or are laid out in
well-ventilated, dry spaces that encourage evaporation.
What is Botrytis cinerea? - ANSWER Noble rot, it attacks the skins, weakens
skins, speeding up evaporation of water. The mold adds its own unique flavors
What does Botrytis need? - ANSWER ripe, healthy grapes, damp, misty
mornings, warm dry afternoons to speed the drying out of the grapes
