WSET Level 2

Wine General

What is the ideal amount to pour for a wine tasting?

1.7oz

What is the ABV range for “moderate” alcohol content in a wine?

11-13.9%

What is the ABV range for “moderate” alchohol content in fortified wines?

16.5-18.4

What two characteristics of a wine contribute to increasing its “body”?

Tannins and Alcohol

What two food components make an accompanying wine seem less drying and bitter, less acidic, as well as more fruity, more body?

Salty & Acidic

If you are having a sweet food, what should you look for in an accompanying wine?

One that is even sweeter

Fatty or oily foods can make a wine seem:

Less acidic, so you want to find a wine that is more acidic as it will cut through the fattiness of the food

Hot (chili heat) foods tend to make an accompanying wine seem

To increase the chili heat and the EtOH in the wine seems more noticeable. Go for a low EtOH wine that is slightly sweet, such as a Riesling

What are 3 common wine faults?

Cork taint, failure of closure, heat damage

What is the chemical that causes cork taint and what unpleasant aroma does it impart to the wine?

Trichloroanisole (TCA), which imparts a musty aroma similar to damp cardboard

A vine needs what 5 things to grow?

Warmth, sunlight, CO2, water, and nutrients

Sunlight allows a grape vine to combine what two things to produce sugars? What is this process called?

CO2 and H2O. Photosynthesis

How are grape vines pollinated?

They self-pollinate

When a grape vine is flowering, what roles do wind and rain play?

Wind is helpful, rain is notWind helps to distribute pollen, while rain can damage flowers and hinder pollination.

What is the next step in grape formation after Flowering?

Fruit set

The point at which grapes start to develop color is when they start to ripen and is known by what term?

Veraison

What are the levels of acid and of sugar in a grape when it first begins to ripen, and how does this change as ripening continues?

They are highly acid with low sugar, but as the grape ripens the acid level goes down and the sugar level goes up.

What parts of a grape provide the tannins?

The skins, seeds, and stems.

What is Botrytis/Noble Rot and how does it work?

A fungus that concentrates the acids, sugars, and flavors of grapes. It does this by making tiny holes in the grape skin leading the water inside the grape to evaporate.

What conditions are needed for Botrytis/Noble Rot?

Misty, damp mornings and warm, dry afternoons. These conditions allow the fungus to thrive and develop in the vineyard.

How are ice wines made?

The grapes are allowed to stay on the vine until the water in the grapes freezes. They are then picked and pressed before they thaw.

What are the average growing season temperatures of Cool, Moderate, and Warm climates?

Cool: below 16.5C (62F)

Moderate: between 16.5C and 18.5C (62F to 65F)

Warm: 18.5C to 21C (65 to 70F)

What is the MOST important factor influencing a wine region’s climate?

Latitude

What are the latitudes most vineyards are located within?

30 to 50 degrees north or south of the equator.

How can stones in the soil influence a vineyard?

They can absorb heat and make the vineyard warmer.

Why are high yielding vines not desirable in winemaking?

If the yields are too high the grapes will likely have diluted flavors and lower levels of sugar. This can result in a less concentrated wine with poorer quality.

Why is it better to pick grapes when the temperature is cool?

It preserves the grape’s flavour

What are the two subdivisions of Geographical Indications (GIs) in Europe? And which is more restrictive?

PDOs (Protected Designations of Origin) and PGIs (Protected Geographical Indications) are the two main subdivisions of Geographical Indications in Europe. PDOs are more restrictive.

What are the PDOs of France?

AOP and AOC(Appellation d'Origine Contrôlée) and (Appellation d'Origine Protégée)

What are the PDOs in Italy?

DOC and DOCG(Denominazione di Origine Controllata) and (Denominazione di Origine Controllata e Garantita)

What are the PDOs in Spain?

DO and DOCa (Denominación de Origen) and (Denominación de Origen Calificada)

Wha are the PDOs in Germany?

Qualitatswein and Prädikatswein

What is the French term for “old vines”?

Vignes Vieilles - this is not a legally defined term, however it is commonly used to indicate vineyards that are more than 30 years old and often produce lower yields with more concentrated flavors.

What is the typical order for red winemaking?

Crushing

Fermentation

Draining

Pressing

Storage or maturation

Packaging

What does the heat created by yeast during fermentation do in red winemaking?

Helps to extract colour and tannin from the grape skins

What is the thick layer of grape skins floating at the top of fermenting grape juice called? And what are the two most common ways of making sure that the cape is broken up so the skins can come into contact with the grape juice?

The cap.

Punching Down and Pouring Over

What is different about making dry rose wines versus red winemaking?

The fermenting wine is drained from the skins after just a few hours; fermentation continues at white winemaking temperatures. Rose wines can also be made by combining white and red wines, though this is not allowed in most of Europe.

What is the typical order for white winemaking?

Crushing

Pressing

Fermentation

Storage or maturation

Packaging

What is the major difference between how you make red and white wines?

Red wines have fermentation prior to pressing while white wines are pressed before fermentation.

What are 4 different ways of making sweet wines?

1. Concentrated grape sugars: yeast can’t eat all the sugar and fermentation stops with some residual sugar remaining

2. Removing the yeast: filters remove the yeast (eg., White Zin)

3. Killing the yeast: most commonly done by adding EtOH and this is called fortification.

4. Adding sugar

What are the two most common inert wine vessels?

Concrete and stainless steel

Toasting oak barrels can impart what flavours to wines?

Sweet-spice and charred wood aromas and flavours.

New oak barrels that haven’t been used can add flavours that include:

Coconut, vanilla, charred wood and spice

Are oak vessels airtight? Why is this important?

They are not airtight. This allows oxygen to enter the barrel and interact with the wine during maturation. This helps soften tannins in red wines and can cause flavours like caramel, dried fruit, and nut (hazelnut, almond, walnut) to develop

What is the layer of dead yeast cells called that fall to the bottom of fermentation vessels?

The Leesare the sediment left after fermentation, which can contribute to wine complexity during aging.

If the Lees is allowed to stay in contact with a wine, what does it add?

Both body and biscuit/bread flavours

What is malolactic conversion?

A secondary fermentation process where malic acid in wine is converted to lactic acid and carbon dioxide by bacteria, resulting in a smoother mouthfeel and softer acidity. The bacteria lowers the acidity in the wine and can add flavors such as butter or cream.

Is malolactic conversion common in red wines?

Yes, it almost always takes place with red wines but the buttery flavours aren’t really noticeable.

What is needed in order for a wine to mature and improve over time in bottles?

They usually have high acidity, and in the case of sweet wines, high residual sugar. Red wines will have high levels of tannins.

How are red and white wines different when it comes to their colour and aging?

Red wines become paler while white wines will become more intense and deeper in colour.