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WSET LEVEL 2 EXAM 100% VERIFIED CORRECT ANSWERS STUDY SET 2025/2026, Exams of Organization and Business Administration

WSET LEVEL 2 EXAM 100% VERIFIED CORRECT ANSWERS STUDY SET 2025/2026

Typology: Exams

2024/2025

Available from 01/01/2025

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Download WSET LEVEL 2 EXAM 100% VERIFIED CORRECT ANSWERS STUDY SET 2025/2026 and more Exams Organization and Business Administration in PDF only on Docsity!

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.