LVL 2 Wine Sample Questions & Tips
You will have an hour to answer 50 questions in multiple choice format. you can also download the LVL 2 Wine Systematic Approach to Tasting (SAT).
Below you will find a sample of questions similar to what you'll find on the LVL2 Wine exam. WEI students have access to many questions with grading and scoring in their student portal.
Optimal storing conditions for ageing wine safely are
- warm and dry
- cool and dark
- warm and damp
- cool and bright
A 20 year old Tawny Port would be
- sweet with flavors of blackberry and plum
- dry with aromas of nuts and forest
- sweet with flavors of nuts and dried fruit
- to old to drink
Gyropalettes are used in the production of
- Vodka
- Cava
- Brandy
- Port
New Zealand's important Sauvignon Blanc region is
- Marlborough
- Carneros
- Soave
- Margaret River
Harvesting by hand is suggested
- when grape stems are not needed
- to save money at harvest time
- when the vineyard is flat and open
- when entire clusters are needed
Which two go together?
- Austria & Gruner Veltliner
- Provence & Pinot Noir
- Sancerre & Chardonnay
- Burgundy & Chenin Blanc
Umami in food can make wine taste
- more acidic
- less bitter
- fruitier
- like walnuts
Which of the following is made from Syrah?
- Hermitage
- Condrieu
- Haut-Medoc
- Txakolina
IGP matches with
- VdP
- AOC
- DOCG
- CIA
Creamy texture in a white wine can be enhanced by
- Long cold fermentation
- repeated pump-over
- allowing flor to develop
- lees ageing
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