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WSET Level 2 Wine > WSET Level 2 > Flashcards

WSET Level 2 Flashcards

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1
Q

In which season do flower clusters form?

A

Spring

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2
Q

What does the pulp of a grape contain?

A

Acid and tannins

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3
Q

Which latitudes north and south of the equator mark the growing

A

30 and 50 degrees

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4
Q

What are the ideal conditions for botrytis/noble rot to grow?

A

Damp misty mornings and warm dry afternoons

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5
Q

What should you avoid doing before tasting wine?

A

Avoid eating strongly flavored food or brushing your teeth

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6
Q

Match the description to the red wine (ruby, purple, garnet, tawny)

A

a. The majority of red wines
b. Red wines with a blue or purple hue
c. Red wines with a orange or brown hint
d. Red wines that are more brown than red

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7
Q

Match the primary aroma categories with the correct descriptors (floral, herbaceous, citrus, tropical

A

a. Banana, lychee, mango - tropical
b. Blossom, rose, violet - floral
c. Grapefruit, lemon, lime - citrus
d. Green bell pepper - herbaceous

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8
Q

What aromas in a wine are created by post-fermentation winemaking?

A

Secondary aromas

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9
Q

Which groups of tertiary aromas and flavors are associated with white wines?

A

Caramel, hazelnut, honey, orange marmalade, almond

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10
Q

What is the structural component in red wines that can sometimes have a bitter taste that lingers at the back of the mouth?

A

tannin

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11
Q

Arrange descriptors so the order goes from least sweet to most sweet (dry, off dry, medium, sweet)

A

Dry, Off-Dry, Medium, Sweet

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12
Q

What are the abs measures for low, medium and high alcohol wines?
(low alcohol, medium, high)

A

Low alcohol below - 11% abv
Medium - 11-13.9% abv
High - 14% abv

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13
Q

True or False: We can describe a wine that has fruit flavors which last for a long time as having a long finish

A

True

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14
Q

A wine that is high in acidity but lacking in fruit flavor could be described as

A

Unbalanced

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15
Q

________ flavored food can overwhelm a dry wine.

A

Highly

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16
Q

True or False: With dishes containing sugar, a good general rule is to select a wine that has a lower level of sweetness than the dish.

A

False

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17
Q

What characteristics in wine may complement fat or oil in food?

A

High Acidity

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18
Q

What effect does acidity in food have on wine?

A

Wine seems less drying, bitter and acidic

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19
Q

What effect does sugar in food have on wine?

A

Wine seems more drying, bitter and acidic

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20
Q

What is the recommended service temperature for each wine? (Well chilled, lightly chilled, room temperature)

  1. Sweet 3. Full bodied white
  2. Sparkling 4. Full bodied red
A

Sweet wines - Well chilled
Sparkling wines - Well chilled
Full bodied white wines - Lightly
Full-bodied red wines - Room temp

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21
Q

To keep a wine fresh once it’s been opened there are simple systems that you can use. Two of these are:
A _____ system, that removes air from inside the wine bottle with a pump
A _____ system that pumps harmless gas into the bottle and pushes the air inside out as a result.

A
  1. Vacuum

2. Blanket

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22
Q

What is cork taint caused by?

A

A chemical called TCA

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23
Q

Failure of _____ is a wine fault that happens when unwanted oxygen interacts with the wine and oxidizes it.

A

Closure

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24
Q

True or False: A refrigerated wine will keep its freshness/fruitiness for longer than a wine stored at room temperature.

A

True

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25
Q

What does a vine need to produce a healthy crop of grapes? Choose all that apply:
( Ethanol, Warmth, Water, Mercury, Carbon dioxide, Nutrients, Salt, Sunlight)

A

Warmth, water, carbon dioxide. nutrients, sunlight

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26
Q

In correct order, the stages of grape formation and ripening are : flowering, ___, ___, and ripening.

A

fruit set, veraison

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27
Q

What effects do clouds have on ripening?

A

Clouds block sunlight, therefore slowing photosynthesis and ripening

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28
Q

True or false: Vines are typically pruned in summer, when the grapes are ripening

A

False

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29
Q

What does the labelling term Botrytis indicate?

A

The grapes used to make the wine have been affected by noble rot

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30
Q

What does the labelling term “Eiswein” indicate?

A

That the grapes have been frozen on the vine prior to pressing

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31
Q

What is a GI?

A

A legally defined vineyard area within a country

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32
Q

What two categories are GIs in the European Union divided into?

A

PDO & PGI

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33
Q

Are the appellation below PGIs or PDOs?

a. Appellation d’origine contrôlée -
b. Vin de pays -
c. Denominación de Rigen Calificada
d. Denominazione di Origine Controllata

A

a. PDO
b. PGI
c. PDO
d. PDO

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34
Q

What is the typical order of events in white winemaking?

A
  1. Crushing
  2. Pressing
  3. Fermenting
  4. Storing and maturing
  5. Bottling and packaging
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35
Q

What is the typical order of events in red winemaking?

A
  1. Crushing
  2. Fermenting
  3. Draining
  4. Pressing
  5. Storing and maturing
  6. Bottling and packaging
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36
Q

Compared with red wines, what temperature are white wines generally fermented at?

A

Lower Temperature

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37
Q

Which winemaking process will not add any flavors to red wine?

A

The grapes used to make the wine were fermented in a concrete vessel

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38
Q

If a winemaker wants to allow small amounts of oxygen to dissolve in wine during maturation, which maturation vessel material would they select?

A

Oak

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39
Q

What are the possible ways of producing sweet wine?

A

Adding sweetness to a dry wine

Using grapes with concentrated sugar, causing the yeast to stop fermenting before all the sugar has been converted into alcohol

Killing the yeast by adding alcohol before all the sugar has been converted

Removing the yeast using filtration before all the sugar has been converted

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40
Q

The process of producing dry rose wines by fermenting black grapes with their skin for a shorter period of time is called short _____

A

Maceration

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41
Q

Rose wines can be made by blending a red wine with a white wine

A

True

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42
Q

What is the correct term for extracting color and tannins by using a plunger to push the grape skins down into the fermenting grape juice?

A

Punching down

43
Q

What flavors does lees contact impart to wine

A

Biscuit and bread

44
Q

What does the term ‘Auslese’ indicate?

A

A dry or sweet wine made from carefully selected extra-ripe bunches

45
Q

The specific fruit flavors in a Riesling wine vary according to the level of ripeness in the grapes at the time of harvest. What flavors are associated with Riesling made from just Ripe grapes and what flavors are associated with Riesling from extra-ripe grapes? (green fruit, stone fruit)

A

Just ripe grapes - green fruit

Extra ripe grapes - stone fruit

46
Q

Which of these GIs produce Chardonnay? (select all that apply)

    a. Marlborough, New Zealand
b. Burgundy, France 
c. Alsace, France 
e. Walker Bay, South Africa
A

Marlborough, New Zealand
Burgundy, France
Walker Bar, South Africa

47
Q

What are the characteristics of a typical cool climate Chardonnay?

A

High acidity and flavors of green fruits (apple, pears), citrus (lemon, lime) and wet stones

48
Q

What are the characteristics of a typical Sauvignon Blanc?

A

High acidity and flavors of green bell pepper/capsicum, asparagus, apple, gooseberry

49
Q

Which PDOs are known for producing Sauvignon Blanc?

    a. Mersault AOC 
b. Pouilly-Fume AOC 
c. Graves AOC 
e. Sancerre AOC
A

b. Pouilly-Fume AOC
c. Graves AOC
e. Sancerre AOC

50
Q

Match the correct characteristics to Italian style Pinot Grigio and French-style Pinot Gris

A

a. Simple, unbaked and light in body - _______ Pinot Grigio
b. Typically with short finish - _______ Pinot Grigio
c. Can develop notes of honey in the bottle - _______ Pinot Gris
e. Medium to full in body - ___ Pinot Gris

51
Q

Which winemaking processes can be used to add secondary flavors to Chardonnay?

A

Barrel fermentation and maturation
Lees contact
Malolactic conversion

52
Q

What appellation is permitted to use the labeling term Vendages Tardives?

A

Alsace AOCa

53
Q

Which white variety is the only white variety permitted in Sancerre AOC and Pouilly-Fume AOC?

A

Sauvignon Blanc

54
Q

What characteristics do Viognier wines typically have?

A

Pronounced floral aromas (blossom) and stone fruit (peach, apricot)

55
Q

What characteristics do typical Semillon wines from the Hunter Valley, Australia have?

A

Dry, list body and low alcohol

56
Q

Which grape variety is grown in Veneto, italy, and is the most important grape variety in the wines of Soave DOC and Soave Classico DOC

A

Garganega

57
Q

True or False: Tokaji Aszu wines are produced in a wide range of styles, dry, off-dry, medium, and sweet.

A

False

58
Q

What grape variety is used to make Sauternes?

A

Semillon

59
Q

Vouvray AOC, located in the _____ Valley in France is a PDO for the grape variety_____

A

Loire, Chenin Blanc

60
Q

What vessels are typically used for the maturation of wines made with Viognier?

A

Inert Vessels

61
Q

Which PDO is associated with Albarino?

A

Rias Baixas DO

62
Q

The most famous region for Gewürztraminer is Bourgogne AOC in France

A

False

63
Q

What does the labelling term Puttonyos indicate?

A

The level of sweetness in Tokaji Aszu wines

64
Q

What type of vessels are typically used for the maturation of Pinot Noir

A

Older oak and/or large barrels

65
Q

What are the characteristics of a typical Bourgogne Pinot Noir?

A

A light to medium bodied wine with low tannins, high acidity and fresh red fruit flavors

66
Q

Which regions are famous for producing Cabernet Sauvignon? (Select all that apply)

    a. Stellenbosch, South Africa 
b. Napa Valley, USA 
c. Bordeaux, France 
d. Walker Bay, South Africa 
e. Margaret River, Australia 
f. Hawke’s Bay, New Zealand 
g. Yarra Valley, Australia 
h. Oregon, USA
A

a. Stellenbosch, South Africa
b. Napa Valley, USA
c. Bordeaux, France
d. Margaret River, Australia
f. Hawke’s Bay, New Zealand

67
Q

Which variety of wine is Merlot often blended with?

A

Cabernet Sauvignon

68
Q

Which grape variety/varieties is each appellation associated with? (Syrah, Pinot Noir, Cabernet)

a. Cote Rotie AOC
b. Crozes-hermitage AOC
c. Medoc-AOC
d. Pommard AOC
e. Bourgogne AOC

A

a. Cote Rotie AOC - Syrah
b. Crozes-hermitage AOC - Syrah
c. Medoc-AOC - Cabernet
d. Pommard AOC - Pinot Noir
e. Bourgogne AOC - Pinot Noir

69
Q

True or False: Cabernet Sauvignon grows well in cool climates

A

False

70
Q

What appellations are on the Left Bank and which are on the Right Bank of Bordeaux?

a. Medoc AOC
b. Pauillac AOC
c. Pessac-Leognan AOC
d. Pomerol AOC
e. Saint-Emillion AOC
f. Saint-Emillion Grand Cru AOC

A

a. Medoc - LEFT
b. Pauillac - LEFT
c. Pessac - LEFT
d. Pomerol - RIGHT
e. Saint-Emillion - RIGHT
f. Saint - Emillion Grand Cru - RIGHT

71
Q

The Northern Rhone in France and Barossa Valley in Australia are two important regions for which black grape variety?

A

Syrah/Shiraz

72
Q

In which climate will Syrah/Shiraz not ripen fully?

A

Cool climate

73
Q

What aromas and flavors would you expect in a typical Cabernet Sauvignon?

A

Black Cherry, Green Bell Pepper, Black Currant and Mint

74
Q

Which region is the most important region for the production of Gamay?

A

Beaujolais

75
Q

What climate does Grenache/Garnacha need to ripen successfully?

A

Warm climate

76
Q

Tempranillo is an important blending component in wines from which PDOs?

A

Catalunya DO
Rioja DOCa
Ribera del Duero DO

77
Q

What grape variety is the mot important black grape variety in Argentina?

A

Malbec

78
Q

What is the only grape variety permitted in the wines of Barolo DOCG?

A

Nebbiolo

79
Q

Which PDOs are associated with which styles of wine? (typically a light bodied, a dry to off-dry red wine, a sweet red wine.

a. Valpolicella DOC -
b. Amarone della Valpolicella DOCG -
c. Recioto della Valpolicella -

A

a. Light bodied
b. Dry to off dry
c. Sweet red wine

80
Q

In addition to Italy’s PDO and PGI labelling terms, what are the other terms used to describe the quantity of wine?

A

Classico

Riserva

81
Q

Which wine is each region associated with? (Cortese, Garnacha, Sangiovese, Nebbiolo)

a. Barbaresco DOCG-
b. Gavi DOCG-
c. Chianti DOCG-
d. Priorat DOCa-

A

a. Nebbiolo
b. Cortese
c. Sangiovese
d. Garnacha

82
Q

The labelling terms used in Spain to reflect the style and quality of wine are: ___, Crianza, Reserva, and Gran Reserva

A

Joven

83
Q

Montepulciano d’Abruzzo DOC is in which region of Italy?

A

Abruzzo

84
Q

True or False: The first step to producing nearly all sparkling wines is to make a base wine, which typically has medium sweetness and low acidity

A

False

85
Q

What sparkling wines use the traditional method in their production?

A

Champagne

Cava

86
Q

During tank method production, yeast and ____ are added to the dry base wine. The yeast convert the sugar into alcohol and ____, and to stop this gas from escaping, the second fermentation must take place in a ____ vessel.

A

Sugar
CO2
Sealed

87
Q

The _____ is a sediment that forms in the bottle during second fermentation, and can impart flavors of biscuit and bread to the wine.

A

Lees

88
Q

What is the correct order of the traditional method? (Dosage, Riddling, Resealing, Disgorgement, Second fermentation)

A 
Second Fermentation 
Riddling 
Disgorgement 
Dosage 
Resealing
89
Q

In the traditional method, what is the aim of riddling?

A

Move the deposit of lees into the neck of the bottle

90
Q

Which grape varieties typically form the base wine for Champagne?

A

Meunier
Pinot Noir
Chardonnay

91
Q

True or False: The tank method can be used if the winemaker does not want to add flavors associated with autolysis to their wine.

A

True

92
Q

Which sparkling wines are examples of tank fermented sparkling wines?

A

Prosecco DOC

Asti DOCG

93
Q

True or False: In the Asti method, the fermentation is stopped by filtering out the yeast before all the sugar has been converted to alcohol, resulting in a wine that is low in alcohol, dry and sparkling.

A

False

94
Q

What is fortification?

A

The addition of alcohol to a wine

95
Q

What grape varieties are used for the production of Sherry?

A

Pedro Ximenez and Palomino

96
Q

Which characteristic is NOT associated with Fino Sherry?

A

Flavors from oxidative aging

caramel and walnuts

97
Q

When does fortification take place in Sherry and Port? (Before, during or after fermentation

A

Sherry - after

Port - during

98
Q

Dry Sherry styles are Fino, Oloroso and ____

A

Amontillado

99
Q

True or False: Port is a fortified wine that is produced in Jerez de la Frontera

A

False

100
Q

Which are examples of Ruby-style Ports?

A

Reserve Ruby Port

Late bottled Vintage Ports

101
Q

What are the main characteristics of each style of Port? ( Deeply colored, High in tannins, Complex notes of dried fruit)
Ruby, Vintage, Tawny

A

Ruby style - Deeply colored
Vintage - High in tannins
Tawny - Complex notes of dried fruit

102
Q

Which Sherry can be dry, have deliberate flavors of oxidation and none from flor, and can develop flavors of raisins and prunes?

A

Oloroso

103
Q

True or False:

Vintage Ports are declared every year

A

False

WSET Level 2 Wine (2 decks)

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