WSET Level 2 Wine - Sessions 1 – 3 Exam Questions with Verified Answers
1. Sweetness in food can make dry wines
seem:
More drying, more bitter, more
acidic. Less sweet and fruity
2. Umami in food can make wines seem: More drying, more bitter, more
acidic. Less sweet and fruity
3. Salty foo...
WSET Level 2 Wine - Sessions 1 – 3 Exam Questions with Verified Answer s 1. Sweetness in food can make dry wines seem: More drying, more bitter, more acidic. Less sweet and fruity 2. Umami in food can make wines seem: More drying, more bitter, more acidic. Less sweet and fruity 3. Salty foods can make wines seem: Less drying, less bitter, less acidic. More fruity, more body 4. Acidic foods can make wines seem: Less drying, less bitter, less acidic. More sweet, more fruity 5. For long term storage of wines, how should wines be stored? At a cool constant tempera - ture Away from sunshine and bright light If sealed with a cork, bottles should be stored on their side 6. What are the optimal service temperatures Sweet wines - well chilled - for Sweet and Sparkling wines? 7. What are the aromas associated with the following faults: Cork Taint Failure of Closure Heat Damage 8. Name the main components of a grape and what they contain: 9. What is photosynthesis? 6-8° Sparkling wines - well chilled - 6-10° Cork Taint - Damp cardboard, lack of fresh fruit flavours Failure of Closure - Honey, caramel, coffee, lack of fresh - ness and fruitiness Heat Damage - Lack of fruity flavour and freshness Stalk - Tannins Skin - Tannins, Colour, Flavours Pulp - Sugar, Acid, Water Seeds - Bitter Oils 10. What are the five things a vine needs to grow? 11. Put the stages of grape formation and ripening in the correct order: Ripening Flowering Extra ripening Fruit set Véraison The process where sunlight, carbon dioxide and water are combined to produce sugars Warmth, sunlight, carbon diox- ide, water, nutrients Flowering Fruit set Véraison Ripening Extra ripening 12. What changes in grapes as they ripen? Grapes swell with water, acidi- ty drops, sugar increases, aro- mas change, in black grapes tannin ripen 13. What happens to grapes when they are left on the vine for extra ripening? 14. What affect does Botrytis/noble rot have on grapes? 15. What are the conditions needed for noble rot to develop? 16. What is the name given to sweet wines made from frozen grapes? Grapes build up more sugar and exaggerated ripe aromas. Eventually they turn to raisins as water evaporates. This con- centrates sugars, acids and flavours and dried fruit aromas develop It makes tiny holes in the skin of the grape which allows water to evaporate. This con - centrates sugars, acids and flavours. Damp misty mornings fol - lowed by warm dry afternoons Icewine/Eiswein
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