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WSET LEVEL 2 EXAM 100%
VERIFIED CORRECT ANSWERS
STUDY SET 2025/ 2026
SWEETNESS AND UMAMI IN FOOD
TWO COMPONENTS IN FOOD THAT TEND TO MAKE WINE HARDER (MORE ASTRINGENT AND BITTER,
MORE ACIDIC, LESS SWEET AND FRUITY)
SALT AND ACID IN FOOD
TWO COMPONENTS WHOSE PRESENCE IN FOOD TENDS TO MAKE WINES TASTE SOFTER (LESS
ASTRINGENT AND BITTER, LESS ACIDIC, SWEETER, AND MORE FRUITY)
SWEETNESS IN FOOD
INCREASE THE PERCEPTION OF BITTERNESS, ACIDITY, AND THE BURNING EFFECT OF ALCOHOL IN
WINE. DECREASES THE PERCEPTION OF BODY, SWEETNESS, AND FRUITINESS IN THE WINE
DISHES CONTAINING SUGAR
A GENERAL RULE IS TO SELECT A WINE WITH HIGHER LEVEL OF SWEETNESS
UNAMI IN FOOD
INCREASES THE PERCEPTION OF BITTERNESS, ACIDITY, AND ALCOHOL BURN IN WINE. DECREASES
THE PERCEPTION OF BODY, SWEETNESS, AND FRUITINESS IN THE WINE.
ACIDITY IN FOOD
INCREASES THE PERCEPTION OF BODY, SWEETNESS, AND FRUITINESS IN THE WINE. DECREASES THE
PERCEPTION OF ACIDITY IN THE WINE.
SALT IN FOOD
INCREASES THE PERCEPTION OF BODY IN WINE AND DECREASES THE PERCEPTION OF BITTERNESS
AND ACIDITY IN THE WINE. CAN HELP SOFTEN HARDER ELEMENTS.
BITTERNESS IN FOOD
INCREASES BITTERNESS IN WINE. GENERALLY BITTER FLAVORS ADD TO EACH OTHER.
CHILI HEAT IN FOOD
INCREASES THE PERCEPTION OF BITTERNESS, ACIDITY, AND ALCOHOL BURN. DECREASES THE
PERCEPTION OF BODY, RICHNESS, SWEETNESS AND FRUITINESS IN THE WINE.
BURNING SENSATION OF CHILI
ALCOHOL INCREASES
FLAVOR INTENSITIES OF THE FOOD AND WINE
SHOULD BE MATCHED SO ONE DOES NOT OVER POWER THE OTHER.
CURRY, AN INTENSELY FLAVORED FOOD
CAN BE PAIRED WITH A LIGHTLY FLAVORED WINE.
HIGH SUGAR FOODS
SHOULD BE PAIRED WITH A WINE THAT HAS AT LEAST AS MUCH SUGAR
HIGH UMAMI DISHES
SHOULD BE PAIRED WITH WINES THAT ARE MORE FRUITY THAN TANNIC AS UMAMI IN THE FOOD
EMPHASIZES THE BITTERS OF TANNINS.
HIGH ACID FOODS
SHOULD BE PAIRED WITH HIGH ACID WINES, BECAUSE ACID IN FOOD DECREASES ACIDITY IN WINE
AND INCREASES SWEETNESS, AND FRUITINESS.
TO GROW AND PRODUCE WINE, A VINE NEEDS:
CARBON DIOXIDE, SUN LIGHT, WATER, WARMTH, AND NUTRIENTS
CLIMATES SUITABLE FOR WINE PRODUCTION CAN BE DIVIDED INTO THREE CATEGORIES:
HOT, MODERATE, AND COOL
THE CLIMATE OF A WINE REGION IS DETERMINED BY:
LATITUDE; HOW CLOSE IT IS TO THE EQUATOR
IN ADDITION TO LATITUDE, THESE TWO FACTORS ALSO EFFECT CLIMATE:
ALTITUDE AND OCEANS
HIGH ALTITUDES WILL HAVE WHAT KIND OF CLIMATE:
COOLER CLIMATE
WESTERN EUROPE'S WARM OCEAN CURRENT ENSURES WHAT?
THAT WESTERN EUROPE IS NOT AS COLD AS REGIONS WITH SIMILAR LATITUDES IN NORTH AMERICA.
CALIFORNIA, CHILE, AND SOUTH AFRICA ARE COOLED BY WHAT KIND OF OCEAN CURRENTS:
COLD OCEAN CURRENTS
HOT CLIMATES GENERALLY PRODUCE WHAT STYLE OF WINES:
MORE ALCOHOL, FULLER BODY, MORE TANNIN, LESS ACID
COOL CLIMATES GENERALLY PRODUCE WHAT STYLES OF WINE:
LESS ALCOHOL, LIGHTER BODY, LESS TANNIN, MORE ACIDITY
WHAT IS THE MOST IMPORTANT TIME OF YEAR FOR WEATHER CONDITIONS TO AFFECT THE
GRAPE:
THE GROWING SEASON; PARTICULARLY WHEN THE GRAPES ARE RIPENING
ONCE GRAPE SKINS HAVE BEEN DAMAGED, THE ARE SUSCEPTIBLE TO WHAT:
ROT
WHICH TWO REGIONS ARE VINTAGES MOST IMPORTANT:
BORDEAUX AND CHAMPAGNE
WHY ARE VINTAGES IMPORTANT IN BORDEAUX AND CHAMPAGNE?
WEATHER VARIES GREATLY FROM YEAR TO YEAR
SUNLIGHT IS THE SOURCE OF ENERGY THAT ALLOWS THE GRAPE TO DO WHAT?
COMBINE CARBON DIOXIDE AND WATER INTO SUGAR
GRAPES USE SUGAR TO DO WHAT?
TO FERMENT INTO ALCOHOL
IN REGIONS FAR FROM THE EQUATOR, VINES CAN RECEIVE MORE SUNLIGHT BY WHAT?
BEING PLANTED ON SLOPES ANGLED TOWARD THE SUN OR ABOVE RIVERS THAT REFLECT SUNLIGHT
TOO MUCH WATER CAUSES GRAPES TO DO WHAT?
TO BECOME BLOATED
WATER FOR A GRAPE CAN COM FROM:
RAIN, THE GROUND, OR FROM IRRIGATION
TOO MUCH RAIN MAY RESULT IN BIGGER CROPS, BUT THE FLAVORS AND SUGARS WILL BE:
DILUTED
DILUTED GRAPES FROM TOO MUCH WATER WILL HAVE LESS:
ALCOHOL, BODY, AND FLAVOR
IN EUROPE, WHERE RAINFALL IS HIGH, THE BEST VINEYARDS ARE:
ON SLOPES, OR HAVE GRAVEL OR CHALK SOILS, WHICH DRAIN WATER AWAY QUICKLY
IN REGIONS WITH LITTLE RAINFALL, VINEYARDS USE WHAT:
IRRIGATION
IN ADDITION TO BLOATED GRAPES WITH DILUTED SUGAR, TOO MUCH RAIN CAN CAUSE WHAT:
ROT
WHAT LATITUDES ARE MOST OF THE VINEYARDS BETWEEN:
30 TO 50 DEGREES
IF WEATHER IS TOO COOL OR HOT, SUGAR PRODUCTION CAN:
SLOW DOWN OR STOP
DRY, STONY SOILS ARE GENERALLY WARMER OR COOLER THAN WET CLAY SOILS?
WARMER.
A GRAPE COMBINES WHAT AND WHAT TO MAKE SUGAR:
CARBON DIOXIDE AND WATER
PRUNING, CONTROLLING NUMBER OF GRAPE BUNCHES, AND POSITIONING OF THE LEAVES DO
WHAT:
VINEYARD ACTIVITIES THAT HELP A GRAPE TO RIPEN FULLY
HARVEST OCCURS WHEN:
ONCE GRAPES HAVE RIPENED
IN ADDITION TO SOIL, SLOPE, CLIMATE, WEATHER, AND CARE, WHAT CAN POTENTIALLY
NEGATIVELY EFFECT A GRAPE:
ANIMAL PESTS, FUNGAL DISEASES LIKE MILDEW OR ROT, AND LONG TERM DISEASES LIKE FUNGI,
BACTERIA, AND VIRUSES
TOP QUALITY WINES CAN BE MADE FROM BOTH:
MACHINE HARVESTED AND HAND HARVESTED GRAPES
THE STALK CONTAINS WHAT:
TANNINS
THE SKIN CONTAINS WHAT:
COLOR, TANNIN, AND FLAVORING COMPOUNDS
THE PULP CONTAINS WHAT:
WATER, SUGAR, AND ACIDS
THE SEEDS CONTAIN WHAT:
BITTER OILS
WHEN YEAST FEEDS ON SUGAR IN THE GRAPE JUICE, WHAT HAPPENS?
THEY PRODUCE ALCOHOL, CARBON DIOXIDE, AND HEAT
THE COLOR OF RED AND ROSE WINES ARE OBTAINED HOW?
SOAKING THE COLORED SKINS IN THE FERMENTING JUICE
TRUE OR FALSE: WHITE WINES CAN BE MADE FROM BOTH BLACK OR WHITE GRAPES?
TRUE
TRUE OR FALSE: RED WINE CAN ONLY BE MADE FROM BLACK GRAPES
TRUE
IN WHITE WINES, THE GRAPES ARE USUALLY BLANK AND BLANK BEFORE THE YEAST IS ADDED
CRUSHED TO BREAK THE SKINS BEFORE THEY ARE PRESSED TO SEPARATE THE JUICE
WHAT TEMPERATURE ARE WHITE WINES FERMENTED AT?
12 - 22 DEGREES CELSIUS TO PRESERVE FRUIT AROMAS
HOW LONG ARE WHITE WINES FERMENTED FOR?
2 TO 4 WEEKS
SWEETNESS IN WINE IS CAUSED BY WHAT?
UNFERMENTED SUGAR
TRUE OR FALSE: BLACK GRAPES ARE CRUSHED TO RELEASE JUICE, THE THE JUICE AND SKINS ARE
PUT INTO THE FERMENTING VAT TOGETHER?
TRUE
FERMENTATION FOR RED WINE TAKES PLACE AT WHAT TEMPERATURE?
20 - 32 DEGREES CELSIUS
IN RED WINE, IN ORDER TO KEEP THE JUICE IN CONTACT WITH THE SKINS, THE JUICE MAY BE...
PUMPED OVER THE FLOATING SKINS OR THE SKINS MAY BE PUNCHED DOWN INTO THE JUICE
THE AMOUNT OF COLOR AND TANNIN IN A RED WINE DEPENDS ON WHAT?
HOW LONG THE WINE WAS KEPT IN CONTACT WITH THE SKINS
RED WINE SKINS MAY BE KEPT IN COMING CONTACT WITH THE JUICE FOR WHAT TIME?
AS LITTLE AS FIVE DAYS OR LONGER THAN TWO WEEKS
HOT CLIMATES ENCOURAGE WHAT COLOR AND TANNIN IN BLACK GRAPES?
HIGHER COLOR AND HIGHER TANNIN
IN RED WINE, WHEN ENOUGH COLOR AND TANNIN HAVE BEEN EXTRACTED, AND THE FREE WINE
IS RUN OFF, THE SKINS ARE THEN PRESSED, RESULTING IN WHAT?
PRESS WINE, WHICH HAS HIGHER LEVELS OF TANNIN, AND MAY BE BLENDED WITH FREE RUN WINE
ROSE WINES MUST BE MADE FROM WHAT KIND OF GRAPES?
BLACK GRAPES
WHAT TEMPERATURE ARE ROSE WINES FERMENTED AT?
12 TO 22 DEGREES CELSIUS
HOW LONG ARE ROSE WINES FERMENTED FOR?
12 TO 36 HOURS
WINES CAN RECEIVE OAK CONTACT FROM WHAT?
OAK STAVES OR CHIPS ADDED TO A VAT, OAK ESSENCE (CHEAPEST), OR AGED IN OAK BARRELS
(FINEST WINES)
WHICH IS MORE EXPENSIVE, FRENCH/EUROPEAN OAK OR AMERICAN OAK?
FRENCH/EUROPEAN
AMERICAN OAK IMPARTS WHAT ON THE WINE?
SWEET COCONUT AND VANILLA, BUT HARSHER TANNINS
FRENCH/EUROPEAN OAK IMPARTS WHAT ON WINE?
SUBTLE TOAST, NUTTY FLAVORS WITH SMOOTHER TANNINS
NEW OAK ADDS WHAT FLAVORS TO THE WINE?
OAKY FLAVORS
TRUE OR FALSE: OLD OAK ADDS FLAVORS TO WINE
FALSE. OLD OAK DOES NOT IMPART FLAVORS TO THE WINE
OAK VATS ALLOW WHAT TO HAPPEN WITH WINE?
THE VESSEL IS POURUS AND ALLOWS OXYGEN TO DISSOLVE IN THE WINE, SOFTENING TANNINS,
MAKING THE WINE SMOOTHER, AND CAN CAUSE FLAVORS LIKE TOFFEE, FIG, NUT AND COFFEE
BOTTLES, CEMENT, AND STAINLESS STEAL ARE AIRTIGHT, SO THE DO NOT DO WHAT?
IMPART ANY FLAVORS ON THE WINE
IN BOTTLES, BECAUSE OF THE ABSENCE OF OXYGEN, WHAT CAN HAPPEN TO FRESH FRUIT AROMAS
OF WINE?
CAN CHANGE INTO COOKED FRUIT, VEGETAL NOTES, ANIMAL NOTES (WET LEAVES, MUSHROOM,
LEATHER
WHAT FOUR FACTORS AFFECT THE COST OF WINE IN THE VINEYARD?
COST OF VINEYARD LAND, DEGREE TO WHICH IT IS MECHANIZED, COST OF LABOR/EQUIPMENT,
YIELD SIZE AND DEGREE OF SELECTION OF GRAPE MATERIAL (DISCARDING BAD GRAPES)
FACTORS AFFECTING COST AT THE WINERY:
WINERY EQUIPMENT, COST OF BARRELS OR OTHER OAK FLAVORING, AGEING
FACTORS AFFECTING COST OF PACKAGING, DISTRIBUTION, AND SALE:
EXCHANGE RATES, PACKAGING, TRANSPORT COSTS, EFFICIENCY OF DISTRIBUTOR AND RETAILER
WHAT IS THE ULTIMATE FACTOR THAT DETERMINES THE SELLING PRICE OF A BOTTLE OF WINE?
HOW MUCH IS A CONSUMER WILLING TO PAY
VINTAGE
THE YEAR IN WHICH THE GRAPES WERE HARVESTED
T OR F: SEASONS IN THE NORTHERN AND SOUTHERN HEMISPHERES ARE INVERTED
TRUE
WHAT THREE MONTHS ARE GRAPES HARVESTED IN THE SUMMER HEMISPHERE?
FEBRUARY, MARCH, APRIL
WHAT THREE MONTHS ARE GRAPES HARVESTED IN THE NORTHERN HEMISPHERE?
AUGUST, SEPTEMBER, OCTOBER
WHAT IS A GI?
A GI IS A GEOGRAPHICAL INDICATION; A DESIGNATED VINEYARD WITHIN A COUNTRY
EU WINES WITH A GI ARE DIVIDED INTO WHAT TWO QUALITY CATEGORIES?
WINES WITH A PROTECTED DESIGNATION OF ORIGIN (PDO) AND WINES WITH A PROTECTED
GEOGRAPHICAL INDICATION (PGI).
T OR F: PDOS ARE GENERALLY SMALLER AREAS WITH TIGHTER REGULATIONS THAN PGI
TRUE
DO PDO WINES GENERALLY STATE THE VARIETY ON THE LABEL?
NO. PDOS DO NOT HAVE THIS IN THE LABEL GENERALLY.
APPELLATION D'ORIGINE CONTROLEE (AOC)
FRENCH TRADITIONAL TERM FOR PDO.
VIN DE PAYS
TRADITIONAL LABELING TERM FOR PGI.
IGP
FRENCH, FOR THOSE WHO DON'T USE VIN DE PAYS INDICATION GEOGRAPHIQUE PROTÉGÉE.
LABELED VIN DE FRANCE.
DOCG
ITALIAN TERM USED INSTEAD OF PDO. DENOMINAZIONE DI ORIGINE CONTROLLA E GARANTITA
(DOCG).
DOC
ITALIAN LABELING; DENOMINAZIONE DI ORIGINE CONTROLLATA (DOC)
INDICATIONS GEOGRAFICA TIPICA (IGT).
ITALIAN LABELING TERM FOR PGI.