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WSET2 > WSet2 1 > Flashcards

WSet2 1 Flashcards

1
Q

Tasting and evaluating wine which of these factors offer the most clues to wines identity?

Sight
Finish
Aroma
Complexity

A

Aroma

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2
Q 
A wine that would have low level of residual sugar would be classified as
Off dry
Sweet
Semi sweet
 dessert
A

Off-dry

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3
Q

Alcohol is detected in wine by measuring the level of

Residual sugar
Sharp nature of the wine
Length of the wine
Heat and body of the wine

A

Heat and body of the wine

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4
Q

Which of these smells would indicate a wine has a higher level of S02

Barnyard
Moldy cardboard
Burnt matchsticks
Buttery notes

A

Burnt matchstick

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5
Q

In what order is the deductive wine tasting process

Taste site aromas conclusion
Site aroma taste conclusion
Aroma site taste conclusion
Aroma taste conclusion site

A

Site aroma taste conclusion

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6
Q

A wine with many aspects and flavor profiles would be described as

Big
Simple
Fruity
Complex

A

Complex

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7
Q

Tannins in wine are best described as

Buttery
Bitter
Sour
Sweet

A

Bitter

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8
Q

Which of the following components of wine must make your mouth water

Acid
Tannin
Alcohol
Residual sugar

A

Acid

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9
Q

Heat in food is handled most effectively by blank in wine

Acidity
Residual sugar
Alcohol
Tannin

A

Residual sugar

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10
Q

A dish that has a noticeable level of sweetness requires a wine that has

Low tannin
High acid
Higher alcohol
The same or higher level of sweetness

A

The same or higher level of sweetness

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11
Q

What best describes the interaction between Acids in Wine and Food

They cause the pairing to be more acidic
They create a difficult tasting experience
They balance each other out
They mask the flavor

A

They balance each other out

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12
Q

What would best describe the proper approach to create a wine and food pairing

Match the intensity of the food to the intensity of the wine
Max white wine with fish and red wine with meat
Pair a big bold red with a light vegetable dish
Contrast a high acid white with a stewed meat dish

A

Match the intensity of the food to the intensity of the wine

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13
Q

Tannin in wine is best described as

A sharp taste on the pallet
A rich mouth feel
Bitterness on the palate
An oily consistency on the palate

A

Bitterness on the pallet

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14
Q

Which of the terms below best describes umami

Delicate
Savory
Thin
Robust

A

Savory

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15
Q

Which of the following wines is the most versatile and food pairing

Heavily Oaked Napa Valley Cabernet
Full bodied gewurztraminer from alsace
Off dry Riesling from the Mosel
Australian Shiraz from the barossa valley

A

Off dry Riesling from the Mosel

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16
Q

Which of the following would not be a good pairing with fresh oysters

Champagne
Chablis
Sancerre
Napa Chardonnay

A

NAPA Chardonnay

17
Q

Of the following what are the two most important factors in ripening grapes

Heat summation 
available water 
cooler nights
 sunlight
Pick two
A

Heat summation and sunlight

18
Q

The most common method of producing still rose wines is

a small amount of skin contact prior to pressing
A drawn off amount of juice in a vat of red wine
The combination of red and white wines
Adding color to a white wine

A

A small amount of skin contact prior to pressing

19
Q

Which is the most typical order in which a white wine will be produced

Harvest crush press ferment age
Harvest crush ferment press age
Harvest Firment crush press age
Harvest press ferment Age

A

Harvest crush press ferment age

20
Q

Which of the following are threats in the Vineyard to grape production

Birds
Wind
Mold in mildew
Proximity to a major highway

A

Wind

Mold and mildew

21
Q

Which one of these factors will be the most effective at moderating a hot climate

A slow moving river
An ocean
A land locked location
Trees

A

And ocean

22
Q

What is the most devastating weather condition approaching harvest

Rain
Wind
Heat
Hail

A

Hail

23
Q

Which of these aspects is best suited for a vineyard in the northernly location

North east
South east
North west
south west

A

South west

24
Q 
What is the most cost effective method of harvesting grapes
Hand harvesting
Utilizing one ton bins
Machine harvesting
Gravity flow on steep slopes
A

Machine harvesting

25
Q

Which factor below contributes the most cost to the production of finished wine

Price of grapes
Use of new oak
Chemical additives
Long-term storage

A

Use of the new Oak

26
Q

The most deadly disease or pest in the history of wine production was

Leaf roll virus
Mealybugs
Pierce’s disease
Phylloxera

A

Phylloxera

27
Q

Which of the following regions is best suited to the production of Cabernet Sauvignon

Sonoma Coast
Napa Valley
Monterey County
Central valley

A

Napa Valley

28
Q

The most common source of tanning in wine comes from

Pulp
Stalks
Seeds
Skins

A

Stalks and skins

29
Q

Which are the two main factors affecting great quality and style of raw great material

Care taken in the vineyard
Amount of rain received
Amount of heat received
Control of yields

A

Caretaking in the vineyard control of yields

30
Q 
Grape growing around the world generally falls between these two latitudinal lines in both the northern and southern hemisphere’s
30th and 50th
40th and 60th
10th and 20th
50th and 70th
A

30th and 50th

31
Q

Aging a wine in older barrels would allow for which result

Deepening of color of the wine
An increase in alcoholic content
Adding the additional flavors of vanilla toast and baking spices
The slow oxidation of the wine

A

The slow oxidation of the wine

32
Q

Which of the following vineyards sites would most likely be machine harvested

A steep hillside vineyard
A large flat Vineyard
A vineyard with several bodies of water around it
A very small vineyard

A

A large flat Vineyard

33
Q

What flavor profile best describes American oak

Toast and nuts
Coffee and toffee
Sweet coconut and vanilla
Intense baking spices

A

Sweet coconut and vanilla

34
Q

Which of the following statements are true concerning grape growing

Sunlight and heat are both required to ripen grapes
Grapes that see heavy rainfall or irrigation produce the best quality
Grapes like well-trained souls
Grapes grown in hot climate usually produce the best quality

A

Sunlight and heat are both require two ripe and grapes

Grapes like well drained soil’s

WSET2 (4 decks)

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