The Ultimate WSET L2 Review Test!

64 Questions

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The Ultimate WSET L2 Review Test!

When you go out to the club, there is something you pay attention to such as how the drinks are mixed and which ones are available in some clubs and not all of the others. If you are working in the industry or are a wine and spirit enthusiasts then this WSET L2 Review Test is for you. Give it a shot and see just how knowledgeable you are.


Questions and Answers
  • 1. 
    • A. 

      Nuits-Saint-George

    • B. 

      Burgundy

    • C. 

      Pfalz

    • D. 

      Margaret RIver

  • 2. 
    • A. 

      Sweet

    • B. 

      High-Acid

    • C. 

      High-Tannin

    • D. 

      Creamy

  • 3. 
    _______  adds buttery and creamy flavors to the wine.
    • A. 

      Fermenting with peels

    • B. 

      Barrel fermenting

    • C. 

      Malolactic fermentation

    • D. 

      Fermenting in stainless-steel vessels

  • 4. 
    Choose the three New Zealand regions knows for growing Pinot Noir.
    • A. 

      Marlborough

    • B. 

      Sanoma

    • C. 

      Central Otego

    • D. 

      Martinborough

    • E. 

      Mendozza

  • 5. 
    Barrel-Fermenting is for red wines.
    • A. 

      True

    • B. 

      False

  • 6. 
    • A. 

      The grapes become bloated and flavors are diluted.

    • B. 

      The grapes over-ripen.

    • C. 

      The leaves on the vine shut down.

    • D. 

      The grapes take longer to ripen.

  • 7. 
    A standard ISO tasting glass is how tall?
    • A. 

      120-130 mm

    • B. 

      100-110 mm

    • C. 

      140-150 mm

    • D. 

      150-160 mm

  • 8. 
    The taste buds that detect bitterness are located in the center of the tongue.
    • A. 

      True

    • B. 

      False

  • 9. 
    Hotter climates encourage what in red wine?
    • A. 

      Higher color and tannin

    • B. 

      Higher alcohol content

    • C. 

      Fuller body

    • D. 

      All of the above

  • 10. 
    • A. 

      Indicazione Geografica Protetta (IGP)

    • B. 

      Denominazione di Origine Controllata e Garantita (DOCG)

    • C. 

      Denominazione di Origine Protetta (DOP)

    • D. 

      Denominacion de Origen Calificada (DOCa)

  • 11. 
    What are the main Pinot Noir regions of Germany?
    • A. 

      Pfalz

    • B. 

      Gershutzte

    • C. 

      Landwein

    • D. 

      Baden

  • 12. 
    Chablis Chardonnays are:
    • A. 

      Medium-Dry

    • B. 

      Bone-Dry

    • C. 

      Sweet

    • D. 

      Medium Sweet

  • 13. 
    What is the term for a wine that has been most likely oaked by using staves or chips?
  • 14. 
    Wines oaked with staves or chips are allowed within both PDO's and IGP's.
    • A. 

      True

    • B. 

      False

  • 15. 
    • A. 

      High-acidity wines

    • B. 

      High-tannin wines

    • C. 

      Sweet wines

    • D. 

      Medium-bodied wines

  • 16. 
    • A. 

      Crushed, pressed, fermented, matured, bottled

    • B. 

      Crushed, pressed, fermented, bottled, matured

    • C. 

      Pressed, crushed, fermented, matured, bottled

    • D. 

      Crushed, fermented, pressed, matured, bottles

  • 17. 
    Match the following foods to its proper wines.
    • A. Chewy Meat
    • A.
    • B. Salty foods
    • B.
    • C. High-acid food
    • C.
  • 18. 
    Please select all of the South American regions of Chardonnay.
    • A. 

      Central valley

    • B. 

      Mendozza

    • C. 

      Western Cape

    • D. 

      Casablanca valley

  • 19. 
    Which are the three Chardonnay regions of Australia?
    • A. 

      Yarra Valley, Adelaide Hills, Carneros

    • B. 

      Margaret River, Adelaide Hills, Yarra Valley

    • C. 

      Adelaide Hills, Hawkes Bay, Yarra Valley

    • D. 

      Margaret River, Sanoma, Mendozza

  • 20. 
    Choose the four regions of Red Burdgundy's Pinot Noir.
    • A. 

      Nuit-Saint-Georges

    • B. 

      Chablis

    • C. 

      Pommard

    • D. 

      Beaune

    • E. 

      Gevrey-Chambertin

  • 21. 
    Pinot Noir grapes prefer what climate?
    • A. 

      Cool climate

    • B. 

      Moderate climate

    • C. 

      Warm climate

    • D. 

      All of the above

  • 22. 
    Chardonnay can grow in what climate?
    • A. 

      Cool climates

    • B. 

      Moderate climates

    • C. 

      Warm climates

    • D. 

      All of the above

  • 23. 
    • A. 

      Coffee

    • B. 

      Walnut

    • C. 

      Toffee

    • D. 

      Buttery

    • E. 

      Vanilla

    • F. 

      Hazlenut

    • G. 

      Fig

  • 24. 
    What are three villages cities in France's Burgundy region known for their Chardonnay grapes?
    • A. 

      Mersailles

    • B. 

      Nice

    • C. 

      Puligny-Montrachet

    • D. 

      Meursault

    • E. 

      Pouilly-Fuisse

  • 25. 
    Match the following flavors with Chardonnay wine climates.
    • A. Cool Climates
    • A.
    • B. Moderate Climates
    • B.
    • C. Warmer Climates
    • C.
  • 26. 
    Choose Australia's Pinot Noir regions.
    • A. 

      Yarra Valley

    • B. 

      Margaret's River

    • C. 

      Adelaide Hills

    • D. 

      Mornington Penninsula

  • 27. 
    Choose South America's Pinot Noir regions.
    • A. 

      Central Valley

    • B. 

      Casablanca Valley

    • C. 

      San Antonio

    • D. 

      Western Cape

  • 28. 
    Choose North America's Pinot Noir regions.
    • A. 

      Carneros

    • B. 

      Santa Barbara

    • C. 

      Oregon

    • D. 

      All of the above

  • 29. 
    Match the following English wine terms with their French counterparts.
    • A. Wine
    • A.
    • B. Red
    • B.
    • C. White
    • C.
    • D. Rose
    • D.
    • E. Dry
    • E.
    • F. Medium-Dry
    • F.
    • G. Sweet
    • G.
    • H. Medium-Sweet
    • H.
    • I. Vintage Harvest
    • I.
  • 30. 
    Match the following English wine terms with their Italian counterparts.
    • A. Wine
    • A.
    • B. Red
    • B.
    • C. White
    • C.
    • D. Rose
    • D.
    • E. Dry
    • E.
    • F. Medium-Dry
    • F.
    • G. Medium-Sweet
    • G.
    • H. Sweet
    • H.
    • I. Vintage Harvest
    • I.
  • 31. 
    Match the following English wine terms with their Spanish counterparts.
    • A. Wine
    • A.
    • B. Red
    • B.
    • C. White
    • C.
    • D. Rose
    • D.
    • E. Dry
    • E.
    • F. Medium-Dry
    • F.
    • G. Medium-Sweet
    • G.
    • H. Sweet
    • H.
    • I. Vintage Harvest
    • I.
  • 32. 
    Match the following English wine terms with their German counterparts.
    • A. Wine
    • A.
    • B. Red
    • B.
    • C. White
    • C.
    • D. Rose
    • D.
    • E. Dry
    • E.
    • F. Medium-Dry
    • F.
    • G. Medium-Sweet
    • G.
    • H. Sweet
    • H.
    • I. Vintage Harvest
    • I.
  • 33. 
    • A. 

      Carneros

    • B. 

      Santa Barbara

    • C. 

      Russian RIver

    • D. 

      Sonoma

  • 34. 
    Select the major Chardonnay regions of New Zealand.
    • A. 

      Hawke's Bay

    • B. 

      Marlborough

    • C. 

      Gisborne

    • D. 

      All of the Above

  • 35. 
    Chardonnay wines tend to be:
    • A. 

      Full-bodied, high-tannin and dry

    • B. 

      Full-bodied, weighty and creamy

    • C. 

      Light-bodied, soft tannin and high-acid

    • D. 

      Medium-bodied, sweet and fruity

  • 36. 
    Match the following
    • A. Choice 1
    • A.
    • B. Choice 2
    • B.
  • 37. 
    Select the correct fermentation temperatures.
    • A. 

      Red 20-32ºC

    • B. 

      White 12-22ºC

    • C. 

      Rose 20-32ºC

    • D. 

      White 10-22ºC

    • E. 

      Rose 12-22ºC

    • F. 

      Red 22-30ºC

  • 38. 
    Match the following wines with their fermentation period lengths.
    • A. Red wine
    • A.
    • B. White wine
    • B.
    • C. Rose Wine
    • C.
  • 39. 
    • A. 

      CO2

    • B. 

      Fertilizer

    • C. 

      Water

    • D. 

      Warmth

    • E. 

      Pest control

    • F. 

      Sunlight

    • G. 

      Nutrients

  • 40. 
    • A. A producer that blends together wines and/or grapes brought in from winemakers and farmers
    • A.
    • B. A producer that only uses grapes grown on its own land
    • B.
    • C. A producer whose ownership is shared by a number of grape farmers
    • C.
  • 41. 
    • A. 

      The grapes are all hand-picked during harvest

    • B. 

      They come from a series of steep suntrap slopes

    • C. 

      Fermented in oak and aged in contact with leftover yeast

    • D. 

      They use malolactic fermentation

  • 42. 
    The German word for Pinot Noir is:
    • A. 

      Landwein

    • B. 

      Trocken

    • C. 

      Spätburgunder

    • D. 

      Lieblich

  • 43. 
    Pinot Noirs have:
    • A. 

      Light tannin

    • B. 

      Light to medium tannin

    • C. 

      Medium to high tannin

    • D. 

      High tannin

  • 44. 
    Pinot Noirs are best drunk:
    • A. 

      Young

    • B. 

      Aged

  • 45. 
    Chardonnays are best drunk:
    • A. 

      Young

    • B. 

      Aged

  • 46. 
    • A. 

      Semillon

    • B. 

      Syrah

    • C. 

      Shiraz

    • D. 

      Gamay

  • 47. 
    • A. 

      Semillon

    • B. 

      Colombard

    • C. 

      Chenin-BLanc

    • D. 

      Voignier

    • E. 

      All of the above

  • 48. 
    Cabernet Sauvignon grows best in what climate?
    • A. 

      Cool

    • B. 

      Cool to moderate

    • C. 

      Moderate to hot

    • D. 

      Hot

  • 49. 
    Most wines grow best how far from the equator?
    • A. 

      0-20º

    • B. 

      20-40º

    • C. 

      30-50º

    • D. 

      50-60º

  • 50. 
    Cabernet Sauvignon is best drunk:
    • A. 

      Young

    • B. 

      Aged

  • 51. 
    Cabernet Sauvignon flavors are predominantly:
    • A. 

      Black fruit (blackcurrant, black cherry)

    • B. 

      Tropical fruit (pineapple, mango)

    • C. 

      Red fruit (strawberry, raspberry)

    • D. 

      Green fruit (apple, pear)

  • 52. 
    Merlots often give what flavors?
    • A. 

      Black fruit (blackcurrant, black cherry, black plum)

    • B. 

      Red fruit (strawberry, red berry, plum)

    • C. 

      Herbal notes (mint)

    • D. 

      All of the above

  • 53. 
    • A. 

      Médoc

    • B. 

      Pommard

    • C. 

      Haut-Médoc

    • D. 

      Graves

    • E. 

      Mâcconais

  • 54. 
    • A. 

      Pauillac

    • B. 

      Margaux

    • C. 

      Pessac-Léognan

    • D. 

      Gironde estuary

  • 55. 
    Bordeaux AC and Bordeaux Supérieur AC are best consumed:
    • A. 

      Young

    • B. 

      Aged

  • 56. 
    The right bank Bordeaux regions for growing Cabernet Sauvignon and Merlot are:
    • A. 

      Saint Emilion

    • B. 

      Passac-Léognan

    • C. 

      Pomerol

    • D. 

      Médoc

  • 57. 
    • A. 

      Margaret's River

    • B. 

      Hawke's Bay

    • C. 

      Coonawarra

    • D. 

      Yarra Valley

  • 58. 
    North America's most prestigious Cabernet Sauvignon and Merlot region is located in _____________, California.
  • 59. 
    Select ALL of the South American regions for Cabertnet Sauvignon and Merlot.
    • A. 

      Maipo Valley, Chile

    • B. 

      Cachapoal, Chile

    • C. 

      Mendoza, Argentina

    • D. 

      Colchagua, Chile

  • 60. 
    • A. 

      Western Cape

    • B. 

      Stellebosch

    • C. 

      Neither

    • D. 

      Both

  • 61. 
    “Pale lemon color; green fruit and smoky mineral aromas; dry, with high acidity.”This tasting note most accurately describes which of the following wines
    • A. 

      Chablis AC

    • B. 

      Oaked Hunter Valley Chardonna

    • C. 

      Chianti Classico DOC

    • D. 

      Côte-Rôtie AC

  • 62. 
    Mass-produced, moderately priced, light, fruity (melon, citrus), un-oaked. 
    • A. 

      Pouilly-Fuissé

    • B. 

      Puligny-Montrachet

    • C. 

      Mâcon

    • D. 

      Mendoza Chardonnay

  • 63. 
    Medium-bodied red,  balanced fruity-savory aromas, light tannins, medium to high acidity
    • A. 

      German Spätburgunder

    • B. 

      Bourgogne AC

    • C. 

      Napa Valley Cabernet Sauvignon

    • D. 

      Bourdeux AC

  • 64. 
    Medium-full bodied, high tannin, high acidity, medium alcohol, long finish. Flavors of black fruit, toast, cedar and tobacco.
    • A. 

      Beaune AC

    • B. 

      Chablis AC

    • C. 

      Nuit Saint-Georges AC

    • D. 

      Médoc AC