The WSET Level 2 Award in Wines is a significant step in your wine education journey. This comprehensive exam tests your understanding of wine production, styles, and tasting techniques. To help you prepare, we've compiled a series of practice questions covering key areas. Remember, the key to success is not just memorizing facts, but understanding the underlying principles.
This guide will help you hone your skills and boost your confidence before the big day. We'll cover a range of topics, mirroring the exam's structure and style. Let's dive in!
Key Grape Varietals and Wine Regions:
1. Describe the key characteristics of Cabernet Sauvignon, including its typical climate, soil preferences, and the style of wine it produces.
Cabernet Sauvignon thrives in warm, sunny climates with moderate rainfall. It prefers well-drained, gravelly or stony soils. The resulting wines are typically full-bodied, with high tannins and acidity. Expect aromas and flavors of blackcurrant, cedar, and cassis, often with notes of vanilla and spice from oak aging. Regions known for excellent Cabernet Sauvignon include Bordeaux (France), Napa Valley (California), and Coonawarra (Australia).
2. Name three regions renowned for producing Sauvignon Blanc and briefly compare their stylistic differences.
Three regions known for Sauvignon Blanc are:
- Loire Valley (France): Produces crisp, herbaceous Sauvignon Blancs with notes of grassy herbs, grapefruit, and passionfruit. The wines are often less ripe and higher in acidity than those from warmer climates.
- Marlborough (New Zealand): Known for intensely fruity Sauvignon Blancs, bursting with passionfruit, guava, and tropical fruit characters. These wines frequently exhibit a distinct grassy or herbaceous note, though less pronounced than the Loire Valley style.
- Sancerre (Loire Valley, France): A specific sub-region within the Loire Valley, Sancerre Sauvignon Blanc often presents more minerality and a less pronounced grassy character than other Loire Valley examples. They tend to be drier and crisper than those from Marlborough.
Winemaking Techniques and Sensory Evaluation:
3. Explain the process of malolactic fermentation and its impact on the characteristics of a wine.
Malolactic fermentation (MLF) is a secondary fermentation where harsh malic acid (found in green apples) is converted into softer lactic acid (found in milk). This process results in a smoother, rounder wine with a less acidic, often buttery or creamy texture. It is commonly used in red wines (like Chardonnay) to soften the tannins and enhance complexity. However, it can also impact aroma profiles, sometimes adding buttery notes or subtle coconut flavors. Not all wines undergo MLF; its use depends on the winemaker's stylistic goals.
4. Describe the key sensory characteristics (appearance, aroma, and palate) you would expect in a well-made aged Pinot Noir.
A well-aged Pinot Noir will exhibit:
- Appearance: The color will be likely to be a garnet or tawny red, indicating age. The wine might show some brick-red hues at the rim. Clarity should be good.
- Aroma: Expect complex aromas that evolve beyond the primary fruit notes of the youth. You might find earthy notes (mushroom, forest floor), hints of spice (cinnamon, clove), leather, and dried fruit (cherry, cranberry).
- Palate: The tannins will be softer and more integrated with age. The acidity should still be present, but balanced. The wine will have a long, complex finish with subtle layers of flavors.
Food and Wine Pairing:
5. What types of food pair well with a dry Riesling?
Dry Riesling's high acidity and subtle sweetness make it a versatile food pairing wine. It pairs exceptionally well with:
- Spicy Asian cuisine: The acidity cuts through the richness and spice.
- Shellfish: The wine's minerality complements seafood’s delicate flavors.
- Pork dishes: Its slight sweetness balances salty or fatty pork.
- Fruit tarts: The wine’s acidity acts as a counterpoint to the sweetness of fruit.
Understanding Wine Faults:
6. Describe the characteristics of cork taint (TCA) in a wine.
Cork taint (TCA), or trichloroanisole, is a fault caused by a chemical compound that can be present in corks. The affected wine will have a musty, moldy, or wet cardboard aroma, masking the true fruit and varietal characteristics. The intensity of the fault can vary greatly.
This is just a sampling of the types of questions you might encounter in the WSET Level 2 exam. Remember to review your tasting notes, understand wine regions, and practice identifying key grape varietals. Good luck!
