WSET LEVEL 2 EXAM COMPLETE QUESTIONS AND ANSWERS
PLUS RATIONALES | ALREADY PASSED | 2025 LATEST!!
Question 1
If a wine is described as being "off," what term is used to refer to its state?
A) Oxidized
B) Over-oaked
C) Out-of-condition
D) Under-ripe
E) Brettanomyces affected
Correct Answer: C) Out-of-condition
Rationale: The provided text states, "If a wine is 'off' it is referred to as out-of-
condition."
Question 2
What is considered the most common fault discoverable on the nose of a wine?
A) Oxidation
B) Volatile acidity
C) Cork taint
D) Reduction
E) Premature browning
Correct Answer: C) Cork taint
Rationale: The provided text identifies, "The most common fault that can be
discovered on the nose is? Cork taint".
Question 3
What effect do high levels of cork taint have on a wine's aroma?
,A) It enhances fresh, fruity aromas.
B) It adds a pungent, unpleasant damp cardboard or musty smell.
C) It introduces notes of vanilla and spice.
D) It makes the wine smell of green bell pepper.
E) It gives the wine a sweet, honeyed scent.
Correct Answer: B) It adds a pungent, unpleasant damp cardboard or musty smell.
Rationale: The provided text states that "high levels - adds pungent, unpleasant
damp cardboard or musty smell to wine".
Question 4
How are wines that are slightly sweet typically referred to?
A) Dry
B) Sweet
C) Off-dry
D) Medium-dry
E) Demi-sec
Correct Answer: C) Off-dry
Rationale: The provided text states, "Wines that are slightly sweet are called? off-
dry".
Question 5
Where are tannins primarily present in grapes?
A) Pulp
B) Stems
C) Seeds
,D) Skins
E) Leaves
Correct Answer: D) Skins
Rationale: The provided text states, "Tannin is present is grapes skins."
Question 6
High levels of tannins in a wine typically indicate that the grapes were grown in what type of
climate?
A) Cool climate
B) Moderate climate
C) Warm/hot climate
D) High altitude
E) Coastal climate
Correct Answer: C) warm/hot climate
Rationale: The provided text states, "High levels of tannins indicate what type of
climate? warm/hot climate".
Question 7
The "body" of a wine refers to its:
A) Aromatic intensity.
B) Level of acidity.
C) Mouth-feel, richness, weight, or viscosity.
D) Alcohol content percentage.
E) Color intensity.
Correct Answer: C) Mouth-feel, richness, weight or viscosity
, Rationale: The provided text defines the body of wine as "'mouth-feel'; richness,
weight or viscosity".
Question 8
Which of the following characteristics indicates a good quality wine?
A) High alcohol, low acidity.
B) Single-layered flavor profile.
C) Out-of-condition aromas.
D) Well balanced, smooth, complexity, and layers to the wine.
E) Excessive sweetness without balancing acidity.
Correct Answer: D) Well balanced, smooth, complexity, layers to wine
Rationale: The provided text lists, "well balanced, smooth, complexity, layers to
wine" as characteristics of a good wine.
Question 9
To match a rich, heavyweight food, what type of wine is generally recommended?
A) Light-bodied white wine.
B) Off-dry sparkling wine.
C) Full-bodied wines, preferably red, but full-bodied white can also work.
D) High acidity, low alcohol wine.
E) Sweet dessert wine.
Correct Answer: C) Full-bodied wines. Preferably red wine, but full-bodied white can
go well
Rationale: The provided text states, "full-bodied wines. Preferably red wine, but full-
bodied white can go well" for matching rich heavyweight food.
PLUS RATIONALES | ALREADY PASSED | 2025 LATEST!!
Question 1
If a wine is described as being "off," what term is used to refer to its state?
A) Oxidized
B) Over-oaked
C) Out-of-condition
D) Under-ripe
E) Brettanomyces affected
Correct Answer: C) Out-of-condition
Rationale: The provided text states, "If a wine is 'off' it is referred to as out-of-
condition."
Question 2
What is considered the most common fault discoverable on the nose of a wine?
A) Oxidation
B) Volatile acidity
C) Cork taint
D) Reduction
E) Premature browning
Correct Answer: C) Cork taint
Rationale: The provided text identifies, "The most common fault that can be
discovered on the nose is? Cork taint".
Question 3
What effect do high levels of cork taint have on a wine's aroma?
,A) It enhances fresh, fruity aromas.
B) It adds a pungent, unpleasant damp cardboard or musty smell.
C) It introduces notes of vanilla and spice.
D) It makes the wine smell of green bell pepper.
E) It gives the wine a sweet, honeyed scent.
Correct Answer: B) It adds a pungent, unpleasant damp cardboard or musty smell.
Rationale: The provided text states that "high levels - adds pungent, unpleasant
damp cardboard or musty smell to wine".
Question 4
How are wines that are slightly sweet typically referred to?
A) Dry
B) Sweet
C) Off-dry
D) Medium-dry
E) Demi-sec
Correct Answer: C) Off-dry
Rationale: The provided text states, "Wines that are slightly sweet are called? off-
dry".
Question 5
Where are tannins primarily present in grapes?
A) Pulp
B) Stems
C) Seeds
,D) Skins
E) Leaves
Correct Answer: D) Skins
Rationale: The provided text states, "Tannin is present is grapes skins."
Question 6
High levels of tannins in a wine typically indicate that the grapes were grown in what type of
climate?
A) Cool climate
B) Moderate climate
C) Warm/hot climate
D) High altitude
E) Coastal climate
Correct Answer: C) warm/hot climate
Rationale: The provided text states, "High levels of tannins indicate what type of
climate? warm/hot climate".
Question 7
The "body" of a wine refers to its:
A) Aromatic intensity.
B) Level of acidity.
C) Mouth-feel, richness, weight, or viscosity.
D) Alcohol content percentage.
E) Color intensity.
Correct Answer: C) Mouth-feel, richness, weight or viscosity
, Rationale: The provided text defines the body of wine as "'mouth-feel'; richness,
weight or viscosity".
Question 8
Which of the following characteristics indicates a good quality wine?
A) High alcohol, low acidity.
B) Single-layered flavor profile.
C) Out-of-condition aromas.
D) Well balanced, smooth, complexity, and layers to the wine.
E) Excessive sweetness without balancing acidity.
Correct Answer: D) Well balanced, smooth, complexity, layers to wine
Rationale: The provided text lists, "well balanced, smooth, complexity, layers to
wine" as characteristics of a good wine.
Question 9
To match a rich, heavyweight food, what type of wine is generally recommended?
A) Light-bodied white wine.
B) Off-dry sparkling wine.
C) Full-bodied wines, preferably red, but full-bodied white can also work.
D) High acidity, low alcohol wine.
E) Sweet dessert wine.
Correct Answer: C) Full-bodied wines. Preferably red wine, but full-bodied white can
go well
Rationale: The provided text states, "full-bodied wines. Preferably red wine, but full-
bodied white can go well" for matching rich heavyweight food.
