WSET Level 2 Practice Questions

Unofficial study resource · not affiliated with or endorsed by WSET®

The short answer

These are all 100 of Eclavin's free WSET Level 2 practice questions. Each one opens on its own page with the answer and a full explanation. The real Level 2 exam is 50 multiple-choice questions in 60 minutes, and you pass with 55%.

Exam format source: the official WSET Level 2 page, checked on 23 September 2026.

Take a timed 20-question Level 2 mock exam →

All 100 Level 2 questions

  1. According to the WSET Level 2 Systematic Approach to Tasting (SAT), what is the correct and professional sequence for tasting wine?
  2. When observing the colour of a red wine from the core to the rim, what does a distinct purple or violet hue indicate about the wine's maturation state?
  3. 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)?
  4. When you take a sip of wine and swirl it around your mouth, which component is responsible for creating a 'drying' sensation on the gums and a grippy texture between the teeth?
  5. Among the 'BLIC' criteria used in the WSET Level 2 Systematic Approach to Tasting (SAT) to reach a final conclusion on quality, which term refers to the state where acidity, alcohol, and fruit flavours are all in harmony without any single element dominating?
  6. Which of the following is NOT a necessary component for a vine to produce sugar through the process of photosynthesis?
  7. Which of the following characteristics is most typical for a wine produced in a region with an average growing season temperature of 16.5°C or below?
  8. What is the primary geographical factor that allows for the production of premium wines with 'cool-climate' characteristics, even in relatively warm or low-latitude regions near the equator?
  9. What is the primary reason that steep, hillside vineyards in the Mosel region of Germany can successfully ripen Riesling grapes despite the overall cool climate?
  10. What is the name of the tiny insect that famously decimated many of the world’s vineyards by attacking the roots of the vine, and what remains the most effective long-term solution to this problem?
  11. When a winemaker is deciding the optimal time for harvesting grapes, what is the most critical relationship between components that they must consider?
  12. What is the primary biological reason that wines produced in a 'Cool Climate' generally maintain higher levels of acidity compared to those from a 'Warm Climate'?
  13. What is the fundamental scientific reason that grapes grown in a 'Warm Climate' typically produce wines with higher alcohol by volume (ABV)?
  14. When a grapevine receives sufficient sunlight and heat to achieve full ripening, what characteristic changes typically occur to the tannin and colour components within the grape skins?
  15. Which of the following statements best describes the roles of 'Crushing' and 'Pressing' in the winemaking process?
  16. In the production of a standard white wine, which combination of pre-fermentation stage and fermentation temperature is typically used to maximise the preservation of fresh 'Primary Aromas'?
  17. During the red winemaking process, what is the primary purpose of performing 'Punching down' or 'Pumping over' to re-integrate the layer of grape skins (The Cap) that floats to the top of the fermenting juice?
  18. When producing a premium Rosé wine, what is the name of the winemaking method where red grape skins are left in contact with the juice for a very short period (typically 6–24 hours) to achieve the desired pink hue before the skins are removed?
  19. When maturing wine in an oak vessel, what is the most significant physical/chemical difference compared to maturation in an 'Inert' vessel (e.g., stainless steel)?
  20. When a wine is aged in a bottle for several years (Bottle Ageing), which of the following best describes the typical 'Colour' changes for red and white wines?
  21. Which of the following combinations best describes the typical characteristics of a Chardonnay wine produced in the Chablis AOC of France?
  22. Which of the following statements best describes the typical characteristics of a Sauvignon Blanc wine from the Marlborough region of New Zealand?
  23. Which of the following statements best describes a typical Pinot Gris wine from the Alsace AOC in France?
  24. Which of the following statements best describes a typical Riesling wine produced in the Mosel region of Germany?
  25. Which of the following statements best describes the characteristics of Chenin Blanc, one of the most widely planted white varieties in South Africa?
  26. Which of the following combinations best describes the typical characteristics of a Gewürztraminer wine from the Alsace region of France?
  27. Which of the following statements best describes the typical characteristics of a Pinot Noir wine produced in the Côte d'Or region of Burgundy, France?
  28. Which of the following statements best describes the typical characteristics of a Zinfandel wine produced in California?
  29. Which of the following statements best describes the typical characteristics of a Merlot wine produced in the Saint-Émilion AOC on the Right Bank of Bordeaux, France?
  30. What are the typical characteristics of a Syrah wine produced in the Côte-Rôtie AOC in the Northern Rhône, France?
  31. What are the typical characteristics of a Gamay wine produced in the Beaujolais region of France?
  32. What are the typical characteristics of a Grenache wine produced in the Châteauneuf-du-Pape AOC in the Southern Rhône, France?
  33. In the Rioja DOCa of Spain, which of the following best describes the characteristics of a 'Gran Reserva' Tempranillo wine?
  34. What are the typical characteristics of a Sangiovese wine from Chianti Classico DOCG in Tuscany, Italy?
  35. What are the typical characteristics of the Nebbiolo variety in a Barolo DOCG wine from Piedmont, Italy?
  36. Which variety is considered one of Portugal's noblest red grapes and is used for both fortified Port wine and high-quality dry red wines?
  37. Which of the following is a signature grape of Chile, characterized by thick skins, full body, blackberry fruit, and notes of green bell pepper and herbs?
  38. When produced via the Traditional Method, what characteristic 'Autolysis' flavours are typically found in a wine like Champagne?
  39. In the Traditional Method of sparkling wine production, what is the name of the final step where the final sweetness is determined by adding a mixture of wine and sugar to the bottle?
  40. What is the fundamental technical reason why a Port wine from Portugal typically tastes 'Sweet'?
  41. Which of the following is the most accurate description of a French Crémant sparkling wine?
  42. What natural conditions are essential for producing the ultra-premium sweet wines of Sauternes in Bordeaux, France?
  43. Which of the following is the most accurate description of Vins Doux Naturels (VdN) such as Muscat de Beaumes-de-Venise from the Southern Rhône?
  44. What is the primary characteristic of a spirit produced using a copper Pot Still in a 'Batch' production process?
  45. Which of the following is the most accurate description of Tequila, Mexico’s iconic spirit?
  46. What is the primary purpose of decanting a high-quality red wine that has been aged for many years?
  47. How does Umami in food (e.g., mushrooms, eggs, smoked salmon) typically change the taste perception of a wine?
  48. When evaluating the Quality of a wine in the WSET Level 2 Systematic Approach to Tasting (SAT), which of the following is NOT one of the 4 key factors (BLIC)?
  49. When solving 50 questions in 60 minutes for the WSET Level 2 exam, what is the most efficient strategy?
  50. After successfully completing the WSET Level 2 course, what is the most important attitude for a wine professional to maintain?
  51. What is the typical aroma profile of a Malbec wine produced in the 'Mendoza' region of Argentina?
  52. Which low-tannin red grape variety, produced in the 'Beaujolais' region of France, gains flavors of bubblegum, banana, and cinnamon through 'Carbonic Maceration'?
  53. Which grape variety, used to produce 'Barolo' and 'Barbaresco' in Piedmont, Italy, is known for its pale color despite having very high tannins, high acidity, and flavors of tar and rose?
  54. What is the significance of the terms 'Grand Cru Classé' or 'Cru Bourgeois' on a wine label from the Bordeaux region of France?
  55. In the quality hierarchy of Burgundy (Bourgogne), France, which classification denotes the highest quality and greatest rarity?
  56. In the quality hierarchy of Italian wines, which classification corresponds to the strictest production regulations and features an 'official government band' (Fascetta) around the neck of the bottle?
  57. In the quality hierarchy of Spanish wines, which classification corresponds to the highest level of prestige, and currently only includes producers from 'Rioja' and 'Priorat'?
  58. In the quality hierarchy of German wines, which level within the 'Prädikatswein' classification is the first to be harvested, yielding a light and refreshing style?
  59. In the 'Traditional Method' of making 'Champagne', what characteristic flavor is gained by aging the wine with its yeast lees after the second fermentation?
  60. What is the name of the sparkling wine produced in Spain using the same 'Traditional Method' as Champagne, but often characterized by more neutral fruit flavors like apple and pear?
  61. Which style of Sherry, produced in 'Jerez', Spain, is aged under a layer of yeast known as 'Flor', resulting in a very fresh profile with almond and herbal notes?
  62. What is the characteristic flavor and color profile of 'Tawny Port' from the 'Douro' valley in Portugal, gained through its oxidative aging process?
  63. Which of the following still types is used in 'Continuous Distillation' to produce large volumes of spirits with very high alcohol levels (approx. 96%) and a 'Neutral' flavor profile?
  64. When producing 'Bourbon' whiskey in Kentucky, USA, what are the legal requirements regarding its base ingredients and maturation method?
  65. Which spirit is produced in specific regions of Mexico using 'Blue Agave' and is categorized into Blanco, Reposado, and Añejo based on its maturation period?
  66. When storing a wine sealed with a natural 'Cork' for a long period, which of the following is the recommended storage position to prevent the cork from drying out?
  67. When serving White Wine or Rosé Wine, what is the recommended temperature range to best highlight its refreshing acidity and fruit flavors?
  68. In the context of Food & Wine Pairing, how does a wine typically change when consumed with foods high in 'Sugar' or 'Umami'?
  69. When a wine exhibits unpleasant aromas of 'Wet cardboard' or 'Musty' basement and has a complete lack of fruitiness, which common wine fault is most likely present?
  70. In EU wine regulations, what is the common labeling term that corresponds to the 'Protected Designation of Origin (PDO)' category, proving that a wine adheres to strict quality regulations and originates from a specific area?
  71. During viticulture and winemaking, what is the primary chemical reaction where 'Yeast' converts sugar into alcohol and carbon dioxide?
  72. What is the characteristic flavor and acidity profile of Chardonnay produced in the 'Chablis' region of Burgundy, France?
  73. Which red grape variety, primarily grown in the 'Bordeaux' region of France, is characterized by high tannins, high acidity, and notes of blackcurrant and cedar?
  74. What winemaking method is commonly used to produce both French 'Champagne' and Spanish 'Cava', involving a second fermentation in the bottle?
  75. In the context of Food & Wine Pairing, how does a wine typically change when consumed with foods that are high in 'Salt' or 'Acid'?
  76. In the 'Côte de Beaune' region of Burgundy, France, which famous village production produces high-quality white wines with notes of apple, citrus, vanilla, and butter from oak aging?
  77. Primarily grown in the 'Chianti Classico' region of Tuscany, Italy, which grape variety is characterized by high acidity, high tannins, and notes of red cherry and dried herbs?
  78. In which region of 'South Australia' is the hot climate responsible for full-bodied Shiraz with flavors of blackberry jam and dark chocolate?
  79. In the 'Sauternes' region of Bordeaux, France, what is the name of the fungus essential for high-quality sweet wine production, which punctures grape skins to evaporate water and concentrate sugars?
  80. Regarding the relationship between 'Climate' and wine style/quality, which statement is the LEAST accurate?
  81. What is the most common latitude range in both the Northern and Southern Hemispheres where grape growing for high-quality wine production is possible?
  82. Among the five primary factors essential for a healthy grapevine, what is the name of the process that uses sunlight and carbon dioxide to form 'Sugar'?
  83. Primarily grown to high quality in the 'Sancerre' region of the Loire Valley, France, and 'Marlborough', New Zealand, which grape variety is characterized by high acidity and notes of grass and asparagus?
  84. Primarily grown on the 'Right Bank' of Bordeaux in regions like 'Saint-Émilion' and 'Pomerol', which grape variety is characterized by soft tannins and flavors of plum and cherry?
  85. Primarily grown to high quality in 'Hermitage' of the Northern Rhône, France, and 'Barossa Valley', Australia, which grape variety is characterized by high tannins and notes of blackberry and black pepper?
  86. When tasting wine, what is the activity of smelling the wine after the 'Swirling' process called, and how does it help assess the wine's quality?
  87. Among spirits, what is the type of drink made from barley or grains, aged for at least several years in oak casks to develop an amber color and flavors of vanilla and smoke?
  88. Among 'Sherry', the fortified wines of Spain, which style is fortified to about 15% abv and undergoes biological aging under a layer of yeast called 'Flor', resulting in flavors of fresh apple and almond?
  89. Among the wine classification systems of France, what is the highest hierarchy of appellation that proves strict production rules and geographical origin (AOC/AOP) have been followed?
  90. When assessing the final quality of a wine according to the WSET Level 2 Systematic Approach to Tasting (SAT), what are the four key factors (BLIC) to consider?
  91. One of the essential elements for the growth of a vine is sunlight. What is the vineyard activity performed to maximize sunlight exposure, aiding sugar synthesis and reducing the risk of fungal disease?
  92. One of the most decisive differences between white and red winemaking is a process performed before and during fermentation to extract color and tannins from red wine. What is this process called?
  93. What is the key characteristic of Chardonnay produced in the 'Chablis' region of Burgundy, France, formed by its cool climate and specific soil?
  94. What is the key characteristic of Pinot Noir produced in the 'Côte d'Or' region of Burgundy, France, formed by its thin skins and cool climate?
  95. What is the key characteristic of Cabernet Sauvignon produced on the 'Left Bank' of Bordeaux, France (Médoc and Graves), formed by its thick skins and specific gravelly soil?
  96. In the wine classification system of Burgundy, France, what is the highest-level appellation that uses specific vineyard names and accounts for only about 1% of the total production?
  97. What is the key characteristic of the wine produced from the Nebbiolo variety in 'Barolo DOCG', Piedmont, Italy, formed by its specific climate and terroir?
  98. What is the key characteristic of Sauvignon Blanc produced in the 'Marlborough' region of the South Island, New Zealand, showcasing intense fruit aromas?
  99. In the 'Traditional Method' of making 'Champagne AOC', what is the characteristic flavor formed through 'Yeast autolysis', where the wine is aged with dead yeast after the second fermentation in the bottle?
  100. Concluding your WSET Level 2 journey, when synthesizing the assessment of quality (BLIC) and the determining factors of style (Climate, Variety, Vinification), which of the following is the most decisive characteristic of an 'Outstanding' quality wine?

Want more practice?

The Eclavin app has 2,000+ questions across Levels 1, 2 and 3, with mock exams and a wrong-answer notebook.

Download Eclavin on the App Store

More practice

All 100 WSET Level 1 questionsAll WSET practice examsWine & WSET glossary