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WSET2 > Wset2 2 > Flashcards

Wset2 2 Flashcards

1
Q

which Grapevariety would require the maximum amount of heat to ripen properly

Pinot noir
Cabernet Sauvignon
Riesling
Sauvignon blanc

A

Cabernet Sauvignon

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2
Q

wines from France are typically labeled by

Appalachian
Great but like variety
Special cuvée
Country

A

Appalachian

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3
Q

Wines in California New Zealand Chile Argentina and Australia are typically labeled by

County
Region
grape variety
Blend

A

Grape variety

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4
Q

The European Union’s highest category of wine classification is

Protected designation of origin/pdo
Table wine/Vin/Vino/vinho/wein
Protected geographical indication/pgi
Another vineyard area / ava

A

Protected designation of origin/pdo

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5
Q 
The lowest level of French wine classification is 
AOC
VDP
Van de France 
VDQS
A

Vin de France

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6
Q

The term Classico on a wine would most likely come from

Italy
France
Germany
Croatia

A

Italy

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7
Q

Which classification of Spanish wine has the least amount of barrel and bottling aging?

Grand reserve
Joven
Crianza
Reserva

A

Joven

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8
Q

Demi-sec On a wine label would indicate the wine is

Medium dry or off dry
Sweet
Bone dry
Dessert

A

Medium dry or off dry

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9
Q

Which statement best describes the term domain
Someone who purchased wine or grapes and blends them under their own label
Someone who produces wine from land they own
Someone who bottles the wine at their seller
Someone who sells the wine on the wholesale market

A

Someone who produces wine from the land they own

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10
Q 
A pradikatswein Category in Germany is determined by
Residual sugar in the wine
Sugar present in grapes at harvest
Amount of grapes harvested
Reputation of the winery
A

Sugar present in grapes at harvest

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11
Q

Organic on a label indicates that the wine was produced from grapes grown

In a natural environment
In the presence of farm animals
Without the use of synthetic herbicides pesticides and fertilizers
In conjunction with the position of the earth moon and stars

A

Without the use of synthetic herbicides pesticides and fertilizers

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12
Q

A negociant can best be described as an

Estate
domain
Cooperative
Merchant

A

Merchant

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13
Q

The most common information found on front line labels are

Name a producer 
Grape variety
Level of residual sugar
Alcohol 
vintage 
Appellation or region 
liAppalachian or region
A

All but three

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14
Q

The term for dry wine in Germany is

Trocken
Halbtracken
Rot
Weiss

A

Trocken

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15
Q

The highest level of Italian wine classification is

DOCG
IGT
VDT
DOC

A

DOCG

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16
Q

Botrytis Cinderella Is most often associated with it which type of wine?

Dry
Sparkling
off dry
Sweet

A

Sweet

17
Q

The legal drinking age in most states is

18
21
16
25

A

21

18
Q

Your body breaks down alcohol at a roughly one drink per

Minute
Day
Hour
3 hours

A

Hour

19
Q

The BAC or blood alcohol concentration limit for drivers is

  1. 5
  2. 8
  3. 0
  4. 5 mg/ml
A

0.8

20
Q

Drinking should be avoided if

You will be driving
You were on medication
If you are pregnant
All the above

A

All the above

21
Q

Which of these conditions will slow the absorption of alcohol into your body

Drinking water
Eating food
Running before drinking
Sleeping more than eight hours the night before

A

Eating food

22
Q

Moderate alcohol consumption has shown to offer some health benefits for

Pregnant women
People in their 20s
Men over 40
People of certain ethnic decent

A

Men over 40

23
Q

If you plan on drinking more than two drinks while out to dinner you should plan on

Taking a cab
Driving yourself
Driving very fast to avoid the police
Bring your dog to lick your face when you pass out in the gutter

A

Taking a cab

24
Q

Which of the following statements is false

Heavy drinking makes your body tolerant of alcohol
Eating food with alcohol will reduce the amount of alcohol in my body
Drinking water before going to bed can lessen the effects of a hangover
Driving and for any amount of alcohol is unsafe

A

Eating food with alcohol will reduce the amount of alcohol in my body

25
Q

The best temperature for a long-term storage of wine would be

45°
55°
65°
75°

A

55°

26
Q

A proper wine cellar or one storage area would

Have a constant temperature
Be free from vibration
Be dark in dimly lit
Have a minimum level of humidity

A

All of the above

27
Q

Which of the following would require the coolest serving temperature

Pinot Grigio
Cava
Oaks Chardonnay
Light bodied red

A

Cava

28
Q

Glassware can most commonly affect

The aroma of the wine
The balance of the wine
The color of the wine
The finish of the wine

A

The aroma of the wine

29
Q

When opening a bottle of sparkling wine it is highly important to

Keep the bottle secure want to loosen the cage by gripping both the top of the cork and the bottom of the bottle
Remove the cage before removing the court next line hold the bottle vertically next line pop the cork so everyone will know they are celebrating

A

Keep the bottle secure wants to loosen the cage by gripping both the top of the cork and the bottom of the bottle

30
Q

In decanting wine It is most important to

Turn a bottle that had the labels facing down in the cellar so the guest can read the label
Pour the wine out of the bottle as quickly as possible
Stay in the bottle operate to remove the cork
Be careful to not disturb or shake up the sefoment

A

Be careful to not disturb or shake up the sefoment

31
Q

What is the proper serving temperature of Fino sherry

Well chilled 6 to 8°C
Chilled 8 to 10°C
Lightly chilled 10 to 13°C
Room temperature 15 to 18°C

A

Chilled 8 to 10°C

32
Q

Chardonnay is considered to be a

Aromatic variety
Non-aromatic variety
Finicky grape requiring a special climate
Rarely planted variety

A

Non-aromatic variety

33
Q

A Chardonnay displaying notes of baked apple banana and pineapple with a dominant clove aromas moderate Acid and high alcohol would be from

Chablis
Village level chassagne-Montrachet
Napa Valley
Casablanca

A

Napa Valley

34
Q

Chardonnay is typically treated to these varying wine making techniques

Barrel fermentation
New oak use
Lees aging and contact
all the above

A

All the above

35
Q

A Chardonnay providing high acid no oak usage high levels of stony or chalky notes moderate alcohol and a green apple and lemon lime fruit component best describes

Chablis
Napa Valley
South eastern Australia
Veneto

A

Chablis

36
Q

Extended contact with the lees in the barrel will give Chardonnay

A creamy pallet Texter
An aroma of bread dough or yeast
Higher levels of dry extract in the wine
An oxidative nutty character

A

A creamy pallet Texter and an aroma of bread dough or yeast

37
Q

Which of the following areas would not be considered a premium Chardonnay producing region

Chablis
Adelaide Hills
Sonoma Coast
South- eastern Australia

A

South eastern Australia

WSET2 (4 decks)

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