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WSET 2 EXAM/452 ACCURATE QUESTIONS WITH ANSWERS
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WSET 2 EXAM/452 ACCURATE QUESTIONS WITH ANSWERS
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WSET 2 EXAM/452 ACCURATEQUESTIONS WITH ANSWERS
Ideal tasting room should be: - -odor free, good natural light, white surface
-WSET Level 2 approach to tasting - -Appearance, Nose, Palate, Conclusion
-Tasting palate should be - -clean and unaffected by flavors
-you can clean your palate by - -chewing a piece of bread
-out of condition means - -wine is too old, stored poorly, or cork seapage
-most common fault that shows in appearance - -dull in appearance, hint of
brown
-ruby color - -purpley-red
-a tolerant taster - -likes strong flavored food and drinks; powerful
concentrated wines
-sensitive taster - -likes a range of foods and drinks, sensitive to bitterness;
likes ripe red wines (shiraz) full flavored whites (sauv blanc)
-very sensitive taster - -very sensitive to bitterness and astringency;
delicate wines, slight sweetness lower tannin
-garnet color - -orangey- red
-appearance sequence in white wine - -lemon-gold-amber (Let's Go
Atascadero)
-appearance sequence in red wine - -purple-ruby-garnet-tawny (Paso Robles
Great Town)
-color of youthful red - -purple
-age indicator for red wines - -orange, amber brown color
-Lemon - -yellow with a hint of green
-gold - -yellow with a hint of orange
-age indicator for white wines - -green = youth; orange/brown = age
,-age indicator for Rose' wines - -purple/pink = youth orange/brown = age
-most common fault discovered on nose - -cork taint
-out of condition wines will smell - -dull and stale; oxidative aromas (toffee,
caramel)
-purpose of tasting notes - -help describe wine to someone who hasn't
tasted it
-when assessing wine on palate you use - -sense of taste and smell
-sweetness is mostly detected on - -tip of tongue
-acidity is most easily detected on - -the sides of your tongue
-bitterness is most easily detected on - -the back of your tongue
-sweetness is the - -indication of how much sugar is in the wine
-ripe grapes can provide - -the illusion of sweetness
-acidity makes the wine - -taste vibrant and refreshing
-cool climate effects acidity - -increases acidity
-warm climates effects acidity - -decreases acidity
-tannin levels in thick skinned grapes - -high (cab sauv. syrah)
-thin skinned grapes have what tannins - -lower (grenache, pinot)
-warm climate effects tannins - -increases (think WIT)
-tannins provides what on the palate - -bitter (back of tongue) astringency
(gums)
-tannins contribute to - -viscosity and body
-body is the combination of - -effects of alcohol, tannins, sugars and flavor
compounds
-how do we detect flavor - -retronasaly. flavors evaporate off the tongue
and rise
, -great wines express - -characteristics of their grape variety and their
region
-the purpose of food pairings is to - -provide more pleasure than just the
wine or food alone
-pairings should take into account - -the preferences of the individual and
the basic interactions between food and wine
-two components in food that tend to make wines harsher (higher
astringency, bitter; lower sweetness, fruit) - -sweetness and umami (sugar
and umamai harden wine)
-two components in food that make wine taste softer (less astringent, bitter,
acidic; more sweet and fruit) - -salt and acid (salt and acid soften wine)
-which has more impact than the other - -food has more impact on wine
than other way
-sweetness in food - -increases bitterness, acidity and alcohol
decreases body, sweetness and fruitiness
-general rule for pairing with sugar - -select a wine with a higher level of
sugar
-umami in food - -increases bitterness, acidity and alcohol
decreases body, sweetness, and fruitiness
-pairing tip for umami - -find food with high salt
-acidity in food - -increases body, sweetness and fruitiness
decreases bitterness and acidity
-bitterness in food - -increases bitterness (bitter adds to bitter)
-fatty/oily food - -decreases acidity
-chili heat in food - -increases bitterness, acidity, and alcohol
decreases body, richness, sweetness and fruitiness
-consideration for flavor intensity - -match flavor intensity of food with wine
so one is not overpowered
-what do you pair with fatty or oily foods? why? - -pair an acidic wine with
fat/oil because it cuts the richness of the food
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