WSET LEVEL 2 WINES AND SPIRITS LATEST EXAM 2024
QUESTIONS AND CORRECT VERIFIED
ANSWERS|GRADED A+
Disgorge - ANSWER-After aging it's the next stage (otherwise the
wine would be hazy)
Traditional method - ANSWER-The bottle is slowly tipped and jiggled
so that the yeast cells slide into the neck of the bottle. this tipping
and jiggling can be done by hand (riddling) but is usually done
mechanically by machines (gyropallets) they can process hundred of
bottles at a time
Rutherglen Muscat - ANSWER-Hot region in northern Victoria aged in
oak; this causes wine to oxidise and develop complex dried fruit and
kernel flavors (raisin, prune, fig); sweet and full bodied w/high
alcohol and medium to low acidity.
Demi-sec or semiseco - ANSWER-Indicates medium sweetness
If it label says bottle fermented - ANSWER-It is likely that the transfer
method rather than the traditional method with used
Transfer method not allowed for these: - ANSWER-Champagne and
Cava;
Transfer is popular in New Zealand and Australia
,Brut - ANSWER-Means that a very small amount of sugar is used but
because of the high acidity of most sparking wines, the wine taste
dry
Grand Marques - ANSWER-Famous champagne houses- long period
of aging before release
Crémant - ANSWER-Indicates a sparkly wine made using the
traditional method. The major region of production is the Loire-
particularly Saumur (where Chenin Blanc is main variety)
Cava - ANSWER-Less acidity than champagne and very little autolytic
complexity. Majority made in Catalunya. Major producer is Freixenet
and Codorníu
Méthode Cap Classique - ANSWER-The term used in south Africa to
describe sparkling wines made by the traditional method
Prosecco - ANSWER-Glera variety; medium bodied, dry to off-dry
w/delicate stone fruit flavors; north-east Italy; made using tank
method; fully sparkling (spumante), lightly sparkling (frizzante)
Asti DOCG - ANSWER-Muscat; From Piedmonte in Northwest Italy.
Intense floral and fruity flavors of peach grape and rose; usually fully
sparkling. Wines labeled Moscato d'Asti have a light sparkle and are
generally lower in alcohol but higher in sugar content.
,Sherry matured - ANSWER-In butts that don't give it oak flavor and
matured using Solera. After its aged then it's sweetened.
Pedro Ximénez - ANSWER-Sweet sherry (uses concentrated grape
juice)
Tokaji - ANSWER-Can have up to six varietals but usually 60%
Furmint; Northeastern Hungry. Tokaji Aszú is most famous.
Sweetness rating puttonyos (3-6) Amber in color due to long part of
aging in oak; high acid, full-bodied with medium alcohol. Intense
flavors of dried fruit and spices of marmalade, dried apricot, raisin,
cinnamon; age well gaining notes of nut, coffee, caramel, and honey.
Noble rot
Botrytis Affected sweet wines from Chenin Blanc - ANSWER-Vouvray
AC, Coteaux du Layon, and other Loire appellations
Prädikastswein - ANSWER-Categorized according to the sugar levels
in the grapes. These vary in style according to their particular
Prädikat
Oloroso Seco Sherry - ANSWER-Brown color nutty oxidative aromas,
dry and full-bodied with high alcohol
Sherry is made here: - ANSWER-Jerez de la Frontera in Southern
Spain. Palomino grape variety- a neutral white wine. Aged using
Solera Aging System: blends older and younger wines continually as
, they age (ensures a consistent style of mature wine). After aging
sherry is sweetened. Aging periods and conditions accounts for
differences in styles.
Port is made here: - ANSWER-Upper Douro in Portugal
Pot stills - ANSWER-A batch process; once a distillation is complete
the pot must be cleaned and refilled for another batch
Distillation flavor - ANSWER-It is the distillation strength, rather than
still type, that affects the flavour of the spirit
Scotch Whisky - ANSWER-Must be distilled and aged in oak casks in
Scotland for at least three years
Malt whiskey - ANSWER-Made using malted barley must be distilled
in copper pot stills
Bourbon - ANSWER-Must contain 51% corn
Vodka - ANSWER-By law must be distilled to 95%-96% abv
Gin - ANSWER-By law must have juniper as main flavoring
QUESTIONS AND CORRECT VERIFIED
ANSWERS|GRADED A+
Disgorge - ANSWER-After aging it's the next stage (otherwise the
wine would be hazy)
Traditional method - ANSWER-The bottle is slowly tipped and jiggled
so that the yeast cells slide into the neck of the bottle. this tipping
and jiggling can be done by hand (riddling) but is usually done
mechanically by machines (gyropallets) they can process hundred of
bottles at a time
Rutherglen Muscat - ANSWER-Hot region in northern Victoria aged in
oak; this causes wine to oxidise and develop complex dried fruit and
kernel flavors (raisin, prune, fig); sweet and full bodied w/high
alcohol and medium to low acidity.
Demi-sec or semiseco - ANSWER-Indicates medium sweetness
If it label says bottle fermented - ANSWER-It is likely that the transfer
method rather than the traditional method with used
Transfer method not allowed for these: - ANSWER-Champagne and
Cava;
Transfer is popular in New Zealand and Australia
,Brut - ANSWER-Means that a very small amount of sugar is used but
because of the high acidity of most sparking wines, the wine taste
dry
Grand Marques - ANSWER-Famous champagne houses- long period
of aging before release
Crémant - ANSWER-Indicates a sparkly wine made using the
traditional method. The major region of production is the Loire-
particularly Saumur (where Chenin Blanc is main variety)
Cava - ANSWER-Less acidity than champagne and very little autolytic
complexity. Majority made in Catalunya. Major producer is Freixenet
and Codorníu
Méthode Cap Classique - ANSWER-The term used in south Africa to
describe sparkling wines made by the traditional method
Prosecco - ANSWER-Glera variety; medium bodied, dry to off-dry
w/delicate stone fruit flavors; north-east Italy; made using tank
method; fully sparkling (spumante), lightly sparkling (frizzante)
Asti DOCG - ANSWER-Muscat; From Piedmonte in Northwest Italy.
Intense floral and fruity flavors of peach grape and rose; usually fully
sparkling. Wines labeled Moscato d'Asti have a light sparkle and are
generally lower in alcohol but higher in sugar content.
,Sherry matured - ANSWER-In butts that don't give it oak flavor and
matured using Solera. After its aged then it's sweetened.
Pedro Ximénez - ANSWER-Sweet sherry (uses concentrated grape
juice)
Tokaji - ANSWER-Can have up to six varietals but usually 60%
Furmint; Northeastern Hungry. Tokaji Aszú is most famous.
Sweetness rating puttonyos (3-6) Amber in color due to long part of
aging in oak; high acid, full-bodied with medium alcohol. Intense
flavors of dried fruit and spices of marmalade, dried apricot, raisin,
cinnamon; age well gaining notes of nut, coffee, caramel, and honey.
Noble rot
Botrytis Affected sweet wines from Chenin Blanc - ANSWER-Vouvray
AC, Coteaux du Layon, and other Loire appellations
Prädikastswein - ANSWER-Categorized according to the sugar levels
in the grapes. These vary in style according to their particular
Prädikat
Oloroso Seco Sherry - ANSWER-Brown color nutty oxidative aromas,
dry and full-bodied with high alcohol
Sherry is made here: - ANSWER-Jerez de la Frontera in Southern
Spain. Palomino grape variety- a neutral white wine. Aged using
Solera Aging System: blends older and younger wines continually as
, they age (ensures a consistent style of mature wine). After aging
sherry is sweetened. Aging periods and conditions accounts for
differences in styles.
Port is made here: - ANSWER-Upper Douro in Portugal
Pot stills - ANSWER-A batch process; once a distillation is complete
the pot must be cleaned and refilled for another batch
Distillation flavor - ANSWER-It is the distillation strength, rather than
still type, that affects the flavour of the spirit
Scotch Whisky - ANSWER-Must be distilled and aged in oak casks in
Scotland for at least three years
Malt whiskey - ANSWER-Made using malted barley must be distilled
in copper pot stills
Bourbon - ANSWER-Must contain 51% corn
Vodka - ANSWER-By law must be distilled to 95%-96% abv
Gin - ANSWER-By law must have juniper as main flavoring
