WSET Level 2 Practice Question · Episode 3
Show Answer & Explanation (try the quiz first)
Practice Question
If you detect aromas such as 'vanilla, toast, and cedar' while tasting a wine, which category of aromas do these fit into according to the WSET Systematic Approach to Tasting (SAT)?
- A. Primary Aromas
- B. Secondary Aromas
- C. Tertiary Aromas
- D. Faulty Aromas
Answer & Explanation
Answer: B. Secondary Aromas Explanation: Secondary Aromas are not derived from the grape itself but are introduced during the winemaking process by the winemaker. Typical examples include vanilla, toast, and cedar from oak maturation, or butter and cream from Malolactic Fermentation (MLF). In contrast, Primary Aromas come directly from the grapes and climate (fruit and florals), while Tertiary Aromas develop over time through bottle aging (e.g., leather or earth).
Expert Exam Tip
[Trap]: Do not assume that "The presence of oak aromas automatically means a high-quality wine." If the oak dominates and overwhelms the fruit, it can actually lead to a lower quality assessment. [Tip]: In the L2 exam, if you see the word 'Secondary', immediately link it to 'Post-Fermentation Processes' or 'Oak/Yeast/Creamy' keywords. These represent the winemaker’s touch.