WSET Level 2: Module 1

Question 1

Vieilles Vignes

Answer 1

Old vines - French (not a regulated term)

Question 2

Tank fermentation process

Answer 2

Process for sparkling wine production - 2nd fermentation takes place in pressurised tanks (Prosecco; Asti)

Question 3

Harvest

Answer 3

Time where grapes are picked

Question 4

Botrytis

Answer 4

Noble rot: grows in the damp and foggy morning - infests ripe grapes - perforates the grape skin - in the sunny afternoon; water in the berries evaporates -> leads to concentration of sugar / acidity / aroma

Question 5

Oaked - oak aged - oak fermented

Answer 5

Terms used to indicate oak usage; If it does not say “barrel”; chips or oak powder are used

Question 6

Vendemmia

Answer 6

Harvest or vintage in Italian

Question 7

Elevé en Barrique - fermenté en barrique

Answer 7

Matured in barriques - fermented in barriques (France)

Question 8

Cuvée

Answer 8

Blending of different grape varieties / vintages / vineyards

Question 9

Unfiltered - Unfined

Answer 9

Particulates have not been removed from wine

Question 10

Vintage

Answer 10

Year in which the grapes in a wine were grown

Question 11

When are you fit for wine tasting?

Answer 11

Healthy / not tired / palate free of coffee - tobacco - sweets - chewing gum - toothpaste

Question 12

What is the additional designation for the best vineyards in Alsace?

Answer 12

Grand Cru

Question 13

Barrel aged - barrel fermented

Answer 13

Aged or fermented in barriques

Question 14

Pinot Grigio / Pinot Gris

Answer 14

Pinot Grigio: white variety - pale - neutral flavour - light body (Italy) / Pinot Gris: intensely exotic fruity - full-bodied - dry to sweet (Alsace)

Question 15

Millésime

Answer 15

French term for vintage

Question 16

Alte Reben

Answer 16

Old vines - German (not a regulated term)

Question 17

Unoaked

Answer 17

Term to indicate no use of oak during wine-making process

Question 18

Which grape varieties are suitable for cool growing regions?

Answer 18

Sauvignon Blanc / Chardonnay / Riesling / Pinot Noir

Question 19

What are the sweetness-level terms in France (dry / semi-dry / sweet / sweet in English)?

Answer 19

Sec / demi-sec / moelleux / doux

Question 20

What are the 5 methods for producing sweet wine?

Answer 20

Stopping fermentation by filtering out yeast - adding grape juice or concentrate to a dry wine - dried grapes - noble rot - frozen grapes

Question 21

Alsace

Answer 21

France (Riesling - Pinot Gris - Gewürztraminer)

Question 22

What is the ideal environment for wine tasting?

Answer 22

Good light / bright surface / no strong odours

Question 23

Pinot Gris

Answer 23

White variety: from green-fruity with high acidity (Italy) to stone-fruity with low acidity (Alsace)

Question 24

Alsace Grand Cru

Answer 24

Classification for high quality Alsacian wines from top vineyards located on the eastern slopes of the Vosges mountains

Question 25

Vendanges Tardives

Answer 25

medium-sweet to sweet wines made from late harvested grapes

Question 26

Punching Down & Pumping Over

Answer 26

Methods to increase skin contact with juice during red wine fermentation

Question 27

Spätlese

Answer 27

medium-sweet to sweet wines made from late harvested grapes

Question 28

Noble rot

Answer 28

grows in the damp and foggy morning - infests ripe grapes - perforates the grape skin - in the sunny afternoon; water in the berries evaporates -> leads to concentration of sugar / acidity / aroma

Question 29

Véraison

Answer 29

Start of the grape ripening process

Question 30

Appassimento

Answer 30

Drying of healthy harvested grapes before winemaking to concentrate the contents