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WSET Level 2 Award in Wines Exam QUESTIONS
AND DETAILED SOLUTIONS JUST RELEASED
WSET Level 2 Award in Wines
POINT-FORM SUMMARIZED EXAM COVERAGE
Exam Structure: 50 multiple-choice questions, 60 minutes, closed book . Requires 28 hours total study
(16 guided learning + 11 personal study). Passing scores: 55% (Pass), 70% (Merit), 85% (Distinction) .
Systematic Approach to Tasting (SAT): WSET's standardized tasting method. Key components:
Appearance (clarity, intensity, color), Nose (condition, intensity, aroma characteristics), Palate
(sweetness, acidity, tannin, body, alcohol, flavor intensity, finish), Conclusions (quality level, readiness
for drinking).
The 8 Principal Grape Varieties: Chardonnay, Pinot Grigio/Pinot Gris, Sauvignon Blanc, Riesling,
Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz . For each: typical characteristics, key regions,
wine styles, quality indicators.
22 Regionally Important Grape Varieties: e.g., Nebbiolo (Barolo/Barbaresco, Italy), Sangiovese
(Chianti/Brunello, Italy), Corvina (Valpolicella/Amarone, Italy), Montepulciano (Abruzzo, Italy),
Tempranillo (Rioja/Ribera del Duero, Spain), Garnacha/Grenache (Spain/Southern Rhône), Viognier
(Condrieu, France), Albariño (Rías Baixas, Spain), Gewürztraminer (Alsace, France), Chenin Blanc
(Loire/South Africa), Furmint (Tokaj, Hungary), Malbec (Cahors/Argentina), Carmenère (Chile), Pinotage
(South Africa), Gamay (Beaujolais, France), Zinfandel/Primitivo (California/Italy), Cortese (Gavi, Italy),
Garganega (Soave, Italy), Verdicchio (Italy), Fiano (Italy), Barbera (Italy) .
Factors Influencing Wine Style & Quality: Climate (cool, moderate, warm, hot), weather (frost, hail,
rain, sun), soil type, vineyard management (yield, canopy, irrigation), grape variety selection.
Winemaking Process (Red vs. White vs. Rosé): Red grapes fermented with skins (extracts color/tannin).
White grapes pressed before fermentation (no skin contact). Rosé from brief skin contact (direct press
or saignée method).
Sparkling Wines: Traditional Method (Champagne—secondary fermentation in bottle), Tank Method
(Prosecco—secondary fermentation in large tank), Carbonation Method (injected CO₂). Key regions:
Champagne, Cava, Prosecco, Crémant, Franciacorta. Production: base wine, tirage, second fermentation,
lees aging, riddling, disgorgement, dosage.
Fortified Wines: Sherry (flor aging, solera system), Port (fermentation stopped by adding brandy),
Madeira (heated aging). Styles: Fino, Manzanilla, Amontillado, Oloroso, Pedro Ximénez (Sherry). Ruby,
Tawny, LBV, Vintage Port.
Food & Wine Pairing Principles: Complement (matching similar weight/flavors), Contrast (cutting
richness/acid). Key interactions: Sweetness increases perception of bitterness/alcohol burn, reduces
perception of body/fruitiness. Umami makes wine seem more drying/bitter/acidic. Salt increases
body/fruitiness, softens bitterness/acidity. Acid in food increases perceived acidity in wine, but high-acid
wines pair well with acidic foods. Fat coats mouth, high-acid wines cut through.
Wine Storage: Cool (10-15°C), constant temperature. Away from light and vibration. Bottles stored
horizontally to keep cork moist. Humidity appropriate (60-70%). Most wines not for long aging (over
90% consumed within 1 year of purchase) .
Wine Service: Serving temperatures for still wines, sparkling wines, fortified wines. Decanting (sediment
removal vs. aeration). Glassware selection. Opening procedure (capsules, corkscrew).
Geographical Indications (GIs) / Labeling Terms: Over 70 GIs covered . Appellation systems (France:
AOC, Italy: DOC/DOCG, Spain: DO/DOCa, Germany: Prädikat, USA: AVA). Quality hierarchy (e.g.,
Bordeaux, Burgundy, Alsace, Loire, Rhône, Rioja, Chianti, Barolo, Mosel, Marlborough, Napa Valley).
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Viticulture & Enology Terms: Noble rot (Botrytis cinerea) for sweet wines (Sauternes, Tokaji). Malolactic
conversion (softens acidity). Oak aging (new vs. old, French vs. American). Lees aging. Carbonic
maceration (Beaujolais Nouveau). Whole cluster fermentation.
SECTION I: THE SYSTEMATIC APPROACH TO TASTING (SAT) & TASTING TECHNIQUE (1–30)
1. According to the WSET Level 2 Systematic Approach to Tasting (SAT), which of the following is the
correct order of the tasting process?
A) Nose, Appearance, Palate, Conclusions
B) Appearance, Nose, Palate, Conclusions
C) Palate, Appearance, Nose, Conclusions
D) Appearance, Palate, Nose, Conclusions
Answer: B
Rationale: The WSET SAT specifies: Appearance (look), Nose (smell), Palate (taste), then Conclusions
(quality assessment) .
2. When assessing the APPEARANCE of a wine, the taster should evaluate:
A) Clarity, intensity of color, and color itself
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B) Aroma intensity and character
C) Sweetness, acidity, and body
D) Length of finish and quality
Answer: A
Rationale: The Appearance assessment includes clarity (e.g., clear, hazy), intensity of color (pale,
medium, deep), and actual color (e.g., lemon, gold, purple, ruby) .
3. A wine described as "LEMON" in color would most likely be which age and type?
A) Young white wine (e.g., Sauvignon Blanc)
B) Aged white wine (e.g., aged Chardonnay)
C) Young red wine (e.g., Beaujolais Nouveau)
D) Aged red wine (e.g., aged Bordeaux)
Answer: A
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Rationale: Young white wines typically show pale to medium lemon color; aged whites develop deeper
gold or amber hues. Reds show purple, ruby, or garnet.
4. A taster notes a wine has "MEDIUM" intensity on the nose. This indicates:
A) The wine has off-odors (faults)
B) The aromas are weak and require vigorous swirling
C) The aromas are noticeable but not overwhelming
D) The wine is likely oxidized
Answer: C
Rationale: Aroma intensity is described as light, medium, or pronounced. Medium intensity indicates
aromas are clearly noticeable but not aggressive.
5. Which characteristic is NOT typically assessed on the palate in the WSET SAT?
A) Sweetness
B) Acidity
WSET Level 2 Award in Wines Exam QUESTIONS
AND DETAILED SOLUTIONS JUST RELEASED
WSET Level 2 Award in Wines
POINT-FORM SUMMARIZED EXAM COVERAGE
Exam Structure: 50 multiple-choice questions, 60 minutes, closed book . Requires 28 hours total study
(16 guided learning + 11 personal study). Passing scores: 55% (Pass), 70% (Merit), 85% (Distinction) .
Systematic Approach to Tasting (SAT): WSET's standardized tasting method. Key components:
Appearance (clarity, intensity, color), Nose (condition, intensity, aroma characteristics), Palate
(sweetness, acidity, tannin, body, alcohol, flavor intensity, finish), Conclusions (quality level, readiness
for drinking).
The 8 Principal Grape Varieties: Chardonnay, Pinot Grigio/Pinot Gris, Sauvignon Blanc, Riesling,
Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz . For each: typical characteristics, key regions,
wine styles, quality indicators.
22 Regionally Important Grape Varieties: e.g., Nebbiolo (Barolo/Barbaresco, Italy), Sangiovese
(Chianti/Brunello, Italy), Corvina (Valpolicella/Amarone, Italy), Montepulciano (Abruzzo, Italy),
Tempranillo (Rioja/Ribera del Duero, Spain), Garnacha/Grenache (Spain/Southern Rhône), Viognier
(Condrieu, France), Albariño (Rías Baixas, Spain), Gewürztraminer (Alsace, France), Chenin Blanc
(Loire/South Africa), Furmint (Tokaj, Hungary), Malbec (Cahors/Argentina), Carmenère (Chile), Pinotage
(South Africa), Gamay (Beaujolais, France), Zinfandel/Primitivo (California/Italy), Cortese (Gavi, Italy),
Garganega (Soave, Italy), Verdicchio (Italy), Fiano (Italy), Barbera (Italy) .
Factors Influencing Wine Style & Quality: Climate (cool, moderate, warm, hot), weather (frost, hail,
rain, sun), soil type, vineyard management (yield, canopy, irrigation), grape variety selection.
Winemaking Process (Red vs. White vs. Rosé): Red grapes fermented with skins (extracts color/tannin).
White grapes pressed before fermentation (no skin contact). Rosé from brief skin contact (direct press
or saignée method).
Sparkling Wines: Traditional Method (Champagne—secondary fermentation in bottle), Tank Method
(Prosecco—secondary fermentation in large tank), Carbonation Method (injected CO₂). Key regions:
Champagne, Cava, Prosecco, Crémant, Franciacorta. Production: base wine, tirage, second fermentation,
lees aging, riddling, disgorgement, dosage.
Fortified Wines: Sherry (flor aging, solera system), Port (fermentation stopped by adding brandy),
Madeira (heated aging). Styles: Fino, Manzanilla, Amontillado, Oloroso, Pedro Ximénez (Sherry). Ruby,
Tawny, LBV, Vintage Port.
Food & Wine Pairing Principles: Complement (matching similar weight/flavors), Contrast (cutting
richness/acid). Key interactions: Sweetness increases perception of bitterness/alcohol burn, reduces
perception of body/fruitiness. Umami makes wine seem more drying/bitter/acidic. Salt increases
body/fruitiness, softens bitterness/acidity. Acid in food increases perceived acidity in wine, but high-acid
wines pair well with acidic foods. Fat coats mouth, high-acid wines cut through.
Wine Storage: Cool (10-15°C), constant temperature. Away from light and vibration. Bottles stored
horizontally to keep cork moist. Humidity appropriate (60-70%). Most wines not for long aging (over
90% consumed within 1 year of purchase) .
Wine Service: Serving temperatures for still wines, sparkling wines, fortified wines. Decanting (sediment
removal vs. aeration). Glassware selection. Opening procedure (capsules, corkscrew).
Geographical Indications (GIs) / Labeling Terms: Over 70 GIs covered . Appellation systems (France:
AOC, Italy: DOC/DOCG, Spain: DO/DOCa, Germany: Prädikat, USA: AVA). Quality hierarchy (e.g.,
Bordeaux, Burgundy, Alsace, Loire, Rhône, Rioja, Chianti, Barolo, Mosel, Marlborough, Napa Valley).
, Page 2 of 163
Viticulture & Enology Terms: Noble rot (Botrytis cinerea) for sweet wines (Sauternes, Tokaji). Malolactic
conversion (softens acidity). Oak aging (new vs. old, French vs. American). Lees aging. Carbonic
maceration (Beaujolais Nouveau). Whole cluster fermentation.
SECTION I: THE SYSTEMATIC APPROACH TO TASTING (SAT) & TASTING TECHNIQUE (1–30)
1. According to the WSET Level 2 Systematic Approach to Tasting (SAT), which of the following is the
correct order of the tasting process?
A) Nose, Appearance, Palate, Conclusions
B) Appearance, Nose, Palate, Conclusions
C) Palate, Appearance, Nose, Conclusions
D) Appearance, Palate, Nose, Conclusions
Answer: B
Rationale: The WSET SAT specifies: Appearance (look), Nose (smell), Palate (taste), then Conclusions
(quality assessment) .
2. When assessing the APPEARANCE of a wine, the taster should evaluate:
A) Clarity, intensity of color, and color itself
, Page 3 of 163
B) Aroma intensity and character
C) Sweetness, acidity, and body
D) Length of finish and quality
Answer: A
Rationale: The Appearance assessment includes clarity (e.g., clear, hazy), intensity of color (pale,
medium, deep), and actual color (e.g., lemon, gold, purple, ruby) .
3. A wine described as "LEMON" in color would most likely be which age and type?
A) Young white wine (e.g., Sauvignon Blanc)
B) Aged white wine (e.g., aged Chardonnay)
C) Young red wine (e.g., Beaujolais Nouveau)
D) Aged red wine (e.g., aged Bordeaux)
Answer: A
, Page 4 of 163
Rationale: Young white wines typically show pale to medium lemon color; aged whites develop deeper
gold or amber hues. Reds show purple, ruby, or garnet.
4. A taster notes a wine has "MEDIUM" intensity on the nose. This indicates:
A) The wine has off-odors (faults)
B) The aromas are weak and require vigorous swirling
C) The aromas are noticeable but not overwhelming
D) The wine is likely oxidized
Answer: C
Rationale: Aroma intensity is described as light, medium, or pronounced. Medium intensity indicates
aromas are clearly noticeable but not aggressive.
5. Which characteristic is NOT typically assessed on the palate in the WSET SAT?
A) Sweetness
B) Acidity
