WSET LEVEL 2 AWARD IN WINES AND SPIRITS LATEST
2024 ACTUAL EXAM QUESTIONS AND CORRECT
DETAILED ANSWERS |GRADED A+
As sweet or more sweet -ANSWER-When pairing wine with a sugary
dish the wine should be?
-Increases the perception of bitterness, acidity and the burning effect
of the alcohol in the wine.
-Decreases the perception of body, sweetness, and fruitiness in the
wine. -ANSWER-Sweetness in food does what to the wine?
-Increases the perception of bitterness, acidity and alcohol burn in
the wine
-Decreases the perception of body, sweetness and fruitiness in the
wine -ANSWER-Umami in food does what to the wine?
-Increases the perception of body, sweetness and fruitiness in the
wine
-Decreases the perception of acidity in the wine -ANSWER-Acidity in
food does what to the wine?
-Increases the perception of body in the wine
-Decreases the perception of bitterness and acidity in the wine -
ANSWER-Salt in food does what to the wine?
,-Increases bitterness in wine -ANSWER-Bitterness in food does what
to the wine?
-Increases the perception of bitterness, acidity, and alcohol burn
-Decreases the perception of body, richness, sweetness and fruitiness
in the wine -ANSWER-Chilli heat in food does what to the wine?
A Savory Taste -ANSWER-Umami is what?
False: Usually the bitterness in the food may be well balanced by
itself as well as the for the wine, however paired together can result
in an unpleasant level of bitterness. -ANSWER-True or False: Bitter
tasting foods paired with bitter tasting wines usually go great
together?
Lower alcohol content -ANSWER-If someone doesn't enjoy the
burning sensation of chilli flavored foods and wines paired together,
what is something they can look for in a wine?
Fruitier wines -ANSWER-Umami dishes should be paired with which
kind of wines?
White wines or low-tannin reds -ANSWER-Bitter foods should be
paired with which kind of wines?
,White wines or low-tannin reds both with low alcohol -ANSWER-Chilli
foods should be paired with which kind of wines?
Salty and Acidic foods -ANSWER-What are the two Low-risk foods?
High acid wines -ANSWER-Acidic foods should be paired with which
kind of wines?
Structurally complex wines: However this could lead to more
interesting results. -ANSWER-What is an example of High-Risk wines?
Simple, unoaked wines with little residual suger: Unlikely to change
flavour when paired with food, however pairings can be less
interesting. -ANSWER-What is an example of Low-Risk wines?
More alcohol, fuller body, more tannin, less acidity -ANSWER-In
general, we can say that wines grown in hot climates will have what?
less alcohol, lighter body, less tannin, more acidity -ANSWER-In
general, we can say that wines grown in cooler climates will have
what?
Combine CO2 and water into sugar -ANSWER-What does sunlight
allow wine grapes to do?
It is what ferments to become alcohol -ANSWER-Why is sugar so
important in grapes?
, To drain water more quickly -ANSWER-In much of Europe, where
rainfall is more prominent, why are grapes grown on slopes or gravely
soils?
To increase the size of the crop -ANSWER-For cheaper wines, why is
irrigation commonly used?
By evaporating water through its leaves -ANSWER-How does a
grapevine stay cool in the heat?
Climate and weather -ANSWER-What are the main factors affecting
warmth?
From the soil -ANSWER-Where does a vine get its nutrients from?
Better quality grapes -ANSWER-Poorer soils usually result in what?
-Controlling the number of bunches of grapes on a vine
-Careful positioning of the vines leaves to better cool the grape
bunches -ANSWER-What is done when pruning the vines?
Bright green -ANSWER-What color are both black and white grapes
prior to ripening?
2024 ACTUAL EXAM QUESTIONS AND CORRECT
DETAILED ANSWERS |GRADED A+
As sweet or more sweet -ANSWER-When pairing wine with a sugary
dish the wine should be?
-Increases the perception of bitterness, acidity and the burning effect
of the alcohol in the wine.
-Decreases the perception of body, sweetness, and fruitiness in the
wine. -ANSWER-Sweetness in food does what to the wine?
-Increases the perception of bitterness, acidity and alcohol burn in
the wine
-Decreases the perception of body, sweetness and fruitiness in the
wine -ANSWER-Umami in food does what to the wine?
-Increases the perception of body, sweetness and fruitiness in the
wine
-Decreases the perception of acidity in the wine -ANSWER-Acidity in
food does what to the wine?
-Increases the perception of body in the wine
-Decreases the perception of bitterness and acidity in the wine -
ANSWER-Salt in food does what to the wine?
,-Increases bitterness in wine -ANSWER-Bitterness in food does what
to the wine?
-Increases the perception of bitterness, acidity, and alcohol burn
-Decreases the perception of body, richness, sweetness and fruitiness
in the wine -ANSWER-Chilli heat in food does what to the wine?
A Savory Taste -ANSWER-Umami is what?
False: Usually the bitterness in the food may be well balanced by
itself as well as the for the wine, however paired together can result
in an unpleasant level of bitterness. -ANSWER-True or False: Bitter
tasting foods paired with bitter tasting wines usually go great
together?
Lower alcohol content -ANSWER-If someone doesn't enjoy the
burning sensation of chilli flavored foods and wines paired together,
what is something they can look for in a wine?
Fruitier wines -ANSWER-Umami dishes should be paired with which
kind of wines?
White wines or low-tannin reds -ANSWER-Bitter foods should be
paired with which kind of wines?
,White wines or low-tannin reds both with low alcohol -ANSWER-Chilli
foods should be paired with which kind of wines?
Salty and Acidic foods -ANSWER-What are the two Low-risk foods?
High acid wines -ANSWER-Acidic foods should be paired with which
kind of wines?
Structurally complex wines: However this could lead to more
interesting results. -ANSWER-What is an example of High-Risk wines?
Simple, unoaked wines with little residual suger: Unlikely to change
flavour when paired with food, however pairings can be less
interesting. -ANSWER-What is an example of Low-Risk wines?
More alcohol, fuller body, more tannin, less acidity -ANSWER-In
general, we can say that wines grown in hot climates will have what?
less alcohol, lighter body, less tannin, more acidity -ANSWER-In
general, we can say that wines grown in cooler climates will have
what?
Combine CO2 and water into sugar -ANSWER-What does sunlight
allow wine grapes to do?
It is what ferments to become alcohol -ANSWER-Why is sugar so
important in grapes?
, To drain water more quickly -ANSWER-In much of Europe, where
rainfall is more prominent, why are grapes grown on slopes or gravely
soils?
To increase the size of the crop -ANSWER-For cheaper wines, why is
irrigation commonly used?
By evaporating water through its leaves -ANSWER-How does a
grapevine stay cool in the heat?
Climate and weather -ANSWER-What are the main factors affecting
warmth?
From the soil -ANSWER-Where does a vine get its nutrients from?
Better quality grapes -ANSWER-Poorer soils usually result in what?
-Controlling the number of bunches of grapes on a vine
-Careful positioning of the vines leaves to better cool the grape
bunches -ANSWER-What is done when pruning the vines?
Bright green -ANSWER-What color are both black and white grapes
prior to ripening?
