FINE VINTAGE LEVEL 2 PRACTICE EXAM QUESTIONS - Issue 1 - Wine: Looking Behind the Label

Sep 25, 2026

WSET Level 2 Fine Vintage practice exam questions based on “Wine: Looking Behind the Label” cover core learning areas across wine tasting, consumer concepts, pairing, and wine storage and service. The questions include multiple-choice items on sensory conditions, color characteristics, aroma classifications, and structural drivers of body and balance. Additional sections address food–wine pairing effects (sweetness, umami, salt, acidity, intensity, and correct pairings), plus service and storage guidance such as temperature ranges, chilling methods, sparkling wine opening steps, decanting, and fault indications.

LanguageEnglish

CategoryExam

FormatPDF

Pages58

Reading Time2 h 26 min

AccessFree to download

Section 1: Wine and the Consumer

Chapter 1 – Tasting and Evaluating Wine

Chapter 2 – Pairing Wine with Food

Section 2 – Factors Affecting Wine Style and Quality

Chapter 4 – Grape Growing & Labeling Terms

The following questions have been extracted from the WSET Level 2 book,“Wine: Looking Behind the Label,” Issue 1: 2019 FINE VINTAGE LEVEL 2 PRACTICE EXAM QUESTIONS Section 1: Wine and the Consumer Chapter 1 – Tasting and Evaluating Wine 1) Which of the following conditions allows for the best impression of a wine? a) A room that has been cleaned with bleach; b) A room that allows natural light; c) A palate that has been freshly brushed with toothpaste; d) A palate after a cup of coffee. 2) Which of the following is the most common colour for red wines? a) Purple b) Ruby c) Garnet d) Tawny 3) Which of the following is the most common colour for white wines? a) Lemon b) Gold c) Amber d) Brown 4) Which of the following colours best describes a red wine with some age? a) Ruby b) Garnet c) Purple d) Gold 5) If the pigmentation of a wine reaches from the core to the rim, it should be described as: a) Pale b) Medium c) Deep d) Pronounced 6) Oak and malolactic conversion aromas are considered: a) Primary Aromas b) Secondary Aromas c) Tertiary Aromas d) Faulted Aromas 7) A fortified wine such as Fino Sherry with 15% alcohol is described as having: a) Low alcohol b) Medium alcohol c) High alcohol 8) Which structural component is the main factor that contributes to body in a wine? a) Sugar b) Acidity c) Tannins d) Alcohol 9) Which factor is important for balance in wine with sugar? a) Acidity b) Alcohol c) Flavour characteristics d) Tannins 10) A wine should meet how many positive criteria to qualify as acceptable? a) One b) Two c) Three d) None – there are problems on all criteria Chapter 2 – Pairing Wine with Food 11) Which of the following is true about Sweetness in food when pairing with wine? a) It makes a wine seem more acidic b) It makes a wine seem more bitter c) It makes seem less fruity d) All of the above 12) Which of the following is true about Umami in food when pairing with wine? a) It makes a wine seem more bitter b) It makes a wine seem less acidic c) It makes a wine seem sweeter d) None of the above 13) Salt can enhance the flavour in wine. a) True b) False 14) Acidity in food can make a wine seem: a) Drier b) Less acidic c) Less fruity d) More bitter 15) Which statement is true about flavour intensity in food and wine pairing? a) The flavour intensity of the food should be higher that the flavour intensity of the wine b) The flavour intensity of the wine should be higher than the flavour intensity of the food c) The food and wine should have equal flavour intensities d) None of the above 16) Which of the following pairings is correct? a) Salt in food decreases Acidity in wine b) Umami in food decreases Alcohol in wine c) Chili Heat in food decreases Bitterness in wined) Sweetness in food decreases Acidity in wine 17) The effect of chili heat is greatest in which wine style? a) Wines with higher alcohol b) Wines with lower alcohol c) Wines with residual sugar d) Wines with intense fruity characters 18) A person’s sensitivities do not play an important role in matching food and wine. a) True b) False 19) Food has a greater impact on wine than wine has on food. a) True b) False 20) Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods. a) True b) False Chapter 3 – Storage and Service of Wine 21) Which statement is most appropriate for storing wine? a) Poor storage can create faulted wines b) Wines mature well in extremes of temperature c) Wines sealed with a screwcap should be stored on its side d) Bright light helps a wine retain its freshness 22) Which degree is generally accepted as “room temperature?” a) 6°C / 46°F b) 12°C / 50°F c) 18°C / 64°F d) 24°C / 75°F 23) Which type of wine is best served in a flute? a) Sparkling wine b) Dry red wine c) Dry white wine d) Fo

FAQs

What topics do the questions cover in Section 1?

They cover wine and the consumer, including tasting and evaluating wine, and pairing wine with food.

How do sweetness and umami in food affect wine tasting outcomes?

The questions focus on how sweetness changes perceived wine acidity and how umami alters perceived bitterness/acidity/sweetness.

What guidance is provided for storing and serving wine?

The questions address appropriate storage conditions, accepted room-temperature ranges, serving temperatures by wine style, chilling methods, and steps for opening sparkling wine and decanting aged red wine.

Sep 25, 2026

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