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WSET Level 2 > Practice Exam Questions > Flashcards

Practice Exam Questions Flashcards

Questions taken from practice exams

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1
Q

What flavors are associated with Pinot Noir?

A
  • Strawberries
  • Mushrooms
  • Cherries
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2
Q

Which grape variety is used for red wines Cote d’Or (Burgundy)?

A

Cab Sauv

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3
Q

‘Pale lemon color; dry with acidity; green fruit + citrus aromas’. This tasting note most accurately describes which wine?

A

Chablis AC

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4
Q

Which region produces inexpensive wines from Cab Sauv?

A

SE Australia

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5
Q

What helps concentrate the sugars to make sweet wines in Sauternes?

A

Noble Rot

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6
Q

‘Brown color; nutty oxidative aromas, dryness + full-bodied with high alcohol’ describes…

A

Oloroso Seco Sherry

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7
Q

A port you try is simple + fruity. What type of Port is it most likely to be?

A

Ruby

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8
Q

Which wine is matured under a layer of ‘flor’?

A

Fino Sherry

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9
Q

What tasting notes describes a young wine from Pauillac AC?

A

deep purple, black fruit, oak aromas, high tannins

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10
Q

What best describes a German Riesling Trockenbeerenauslese (TBA)?

A

a sweet white wine with intense, dried fruit + Botrytis aromas

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11
Q

A Tawny Port is…

A

sweet, with nutty aromas

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12
Q

What method is used to make Muscat de Beaumes de Venise sweet?

A

interrupting the fermentation by fortification with grape alcohol

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13
Q

The word Beerenauslese on a bottle of German Riesling indicates the wine is…

A

made from grapes affected by Noble Rot

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14
Q

What method best describes the production of Asti?

A

Tank method with minimal ageing to maximize fruitiness

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15
Q

Compared with the tank method, bottle-fermented sparkling wines typically have…

A

Complex, bready, biscuit flavors

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16
Q

Which variety is used for making full-bodied reds in S. Italy?

A

Primitivo

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17
Q

Carmenere is most commonly used for…

A

spicy, black fruit red wines from Chile

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18
Q

Fleurie AC is a village with its own appellation lying within the region of…

A

Beaujolais

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19
Q

Which tasting notes best describes a mature wine from Barolo?

A

Red fruit, floral aromas, high levels of tannin and acidity

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20
Q

Within the Cote d’Or, wines from the very best vineyards will be indicated by which words on the label?

A

Grand Cru

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21
Q

The Solera system is a technique used for which process?

A

Maturation

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22
Q

Which one of the following does not affect temperature in the vineyard?

a. Climate.
b. Weather.
c. Grape variety.
d. Soil.

A

c. Grape variety.

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23
Q

Which one of the following statements is true?

a. Top quality wine can only be made from hand harvested grapes.
b. Top quality wine can only be made from machine harvested grapes.
c. Top Quality wine can be made from both hand and machine harvested grapes.
d. Top quality wine cannot be made from machine harvested grapes.

A

c. Top Quality wine can be made from both hand and machine harvested grapes.

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24
Q

What is the correct sequence of events for most red wine making?

A

Crush, ferment, press.

25
Q

Old oak vats

1) add the flavour of oak to a wine.
2) allow oxygen to dissolve in the wine.
3) allow the tannins in red wine to soften.

a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 3 only.
d. 1, 2 and 3.

A

c. 2 and 3 only.

26
Q

Which of the following are commonly used to add complexity to premium quality dry Chardonnay wines?

1) Flor yeast.
2) Botrytis.
3) Lees stirring.
4) Barrel Fermentation.

a. 1 and 2 only.
b. 2 and 3 only.
c. 3 and 4 only.
d. 4 and 1 only.

A

c. 3 and 4 only.

27
Q

Youthful Marlborough Sauvignon Blanc wines have flavours of

a. Pineapple and oak.
b. Gooseberry and passion fruit.
c. Pear and honey.
d. Citrus and butter.

A

b. Gooseberry and passion fruit.

28
Q

Premium wines made from Cabernet Sauvignon age well because they have

a. High tannins and low acidity.
b. Low tannins and high acidity.
c. Low tannins and low acidity.
d. High tannins and high acidity.

A

d. High tannins and high acidity.

29
Q 
Grenache grapes typically have
SUGAR 		ACIDITY
a.	Low 		Low
b.	Low 		High
c.	High		Low
d.	High		High
A

c. High Low

30
Q

Which one of the following is renowned for powerful Shiraz based wines?

a. Barossa Valley.
b. Bordeaux.
c. Rioja.
d. Chianti.

A

a. Barossa Valley.

31
Q

From which grape variety is Sancerre made?

a. Sauvignon Blanc.
b. Chenin Blanc.
c. Riesling.
d. Chardonnay.

A

a. Sauvignon Blanc.

32
Q

Which of the following grape varieties are commonly grown in Alsace?

1) Pinot Gris.
2) Chardonnay.
3) Gewurztraminer.
4) Sémillon.

a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 4 only.
d. 3 and 4 only.

A

b. 1 and 3 only.

33
Q

The vineyards of the Northern Rhône are

a. Coastal.
b. Steep.
c. Poorly drained.
d. Flat.

A

b. Steep.

34
Q

In Bordeaux, premium dry white wines are usually made from

a. Sauvignon Blanc and Chenin Blanc.
b. Chardonnay and Sémillon.
c. Chenin Blanc and Chardonnay.
d. Sauvignon Blanc and Sémillon.

A

d. Sauvignon Blanc and Sémillon.

35
Q

Which grape variety is used to make Meursault?

a. Chardonnay.
b. Cabernet Sauvignon.
c. Sauvignon Blanc.
d. Syrah.

A

a. Chardonnay.

36
Q

Which one of the following is an Italian black grape variety?

a. Verdicchio.
b. Trebbiano.
c. Aglianico.
d. Chardonnay.

A

c. Aglianico.

37
Q

Which one of the following is a full bodied red wine with high levels of tannin, acidity and alcohol?

a. Gavi.
b. Soave.
c. Barolo.
d. Rías Baixas.

A

c. Barolo.

38
Q

Which country’s specialities are wines made from Malbec and Torrontés?

a. Australia.
b. Argentina.
c. Chile.
d. South Africa.

A

b. Argentina.

39
Q

Premium Chilean Sauvignon Blanc is produced in which one of the following regions?

a. Casablanca.
b. Catalunya.
c. Carneros.
d. Central Otago.

A

a. Casablanca.

40
Q

Australia has a reputation for premium quality Rieslings produced in

a. Margaret River.
b. Clare Valley.
c. Hunter Valley.
d. McLaren Vale.

A

b. Clare Valley.

41
Q

Which one of the following grape varieties is widely grown in South Africa?

a. Gewurztraminer.
b. Pinot Blanc.
c. Semillon.
d. Chenin Blanc.

A

d. Chenin Blanc.

42
Q

What term is used on an Italian wine label to indicate that the grapes were grown in the historic centre of the district?

a. Classico.
b. Crianza.
c. Riserva.
d. Cortese.

A

a. Classico.

43
Q

Sparkling Asti is made from

a. Glera.
b. Muscat.
c. Chardonnay.
d. Pinot Noir.

A

b. Muscat.

44
Q

In Champagne production, to disgorge means to

a. Blend still wines.
b. Move the yeasty deposit towards the neck of the bottle.
c. Remove the yeasty deposit from the bottle.
d. Add sugar and yeast to still wine.

A

c. Remove the yeasty deposit from the bottle.

45
Q

Non-Vintage is a common labelling term for wines from

a. Port.
b. Sherry.
c. Champagne.
d. Bordeaux.

A

c. Champagne.

46
Q

Sauternes is made from Sémillon and

a. Chardonnay.
b. Riesling.
c. Sauvignon Blanc.
d. Viognier.

A

c. Sauvignon Blanc.

47
Q

The Solera System is a method of

a. Fermentation.
b. Maturation.
c. Pruning.
d. Trellising.

A

b. Maturation.

48
Q

Which of the following is a common labelling term for Port?

a. NV.
b. VS.
c. LBV.
d. PX.

A

c. LBV.

49
Q

VSOP is a common labelling term used for

a. Whisky.
b. Bourbon.
c. Cognac.
d. Vodka.

A

c. Cognac.

50
Q

A single malt whisky must always come from a single

a. Cask.
b. Distillery.
c. Malting.
d. Pot Still.

A

b. Distillery.

51
Q

When serving a bottle of sparkling wine, what can one do to make the process easier and safer?

1) Chill the wine.
2) Hold the cork securely from the moment the wire cage is loosened.
3) Twist the bottle gently whilst holding the cork.

a. 1 only.
b. 1 and 3 only.
c. 1 and 2 only.
d. 1, 2 and 3.

A

d. 1, 2 and 3.

52
Q

Which one of the following would best describe the appearance of Pouilly-Fume?

a. Deep gold.
b. Pale pink.
c. Pale lemon.
d. Medium garnet.

A

c. Pale lemon.

53
Q

On the nose, the aroma characteristics of Pouilly-Fume would typically be

a. Red fruit and floral.
b. Green fruit and herbaceous.
c. Black fruit and spice.
d. Tropical fruit and oak.

A

b. Green fruit and herbaceous.

54
Q 
The sweetness and acidity would of Pouilly-Fume would typically be
SWEETNESS		ACIDITY
a.	Sweet 		Medium
b.	Medium 		High
c.	Off-dry 		Low
d.	Dry 			High
A

d. Dry High

55
Q

Which one of the following would best describe the appearance of a mature Margaux?

a. Deep gold.
b. Deep purple.
c. Medium garnet.
d. Pale pink.

A

c. Medium garnet.

56
Q

On the nose, the aroma characteristics would for a mature Margaux would typically be

a. Black fruit, tobacco, cedar.
b. Tropical fruit, floral, spice.
c. Green fruit, vegetal, oak.
d. Citrus fruit, nuts, oak.

A

a. Black fruit, tobacco, cedar.

57
Q 
The acidity and tannin levels would for a mature Margaux would typically be
ACIDITY			TANNIN
a.	High 			Low
b.	High 			High
c.	Medium 		Low
d.	Low 			Medium
A

b. High High

58
Q

Which of the following best describes a VSOP Cognac?

a. Water-white; neutral nose and neutral flavor
b. Amber color; complex floral, fruity and woody aromas
c. Water-white; pronounced aniseed and liquorice aromas
d. Amber color, peaty and medicinal aromas

A

b. Amber color; complex floral, fruity and woody aromas

59
Q

Which of the following best describes the differences between Bourbon and a Single Malt Whiskey?

a. Bourbon has smoky aromas due to charcoal filtration
b. Bourbon is lower in quality
c. Bourbon is sweeter and has no peat smoke aromas
d. Bourbon is a white spirit, whereas Single Malt Whiskey is brown

A

c. Bourbon is sweeter and has no peat smoke aromas

WSET Level 2 (20 decks)

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