WSET Level 1 & Level 2 Exam Domain Review: Wine and Spirits Knowledge

WSET Level 1 and Level 2: What the Exams Test

The Wine & Spirit Education Trust (WSET) offers internationally recognized qualifications in wine and spirits. In this program you will prepare for the Level 1 Award in Wines and Spirits and the Level 2 Award in Wines. Both exams are closed-book, multiple-choice assessments. Level 1 is a shorter, foundational test; Level 2 goes deeper into grape varieties, regions, production, and tasting. Always verify current pass marks and exam formats directly with WSET or your approved program provider before exam day, as specifications can be updated.

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Principal Grape Varieties

WSET organizes grape knowledge around widely planted, commercially significant varieties.

White varieties to know:

• Chardonnay – grown worldwide; styles range from unoaked and crisp to full-bodied and oaky (Burgundy, California, Australia).
• Sauvignon Blanc – high acidity, herbaceous and citrus aromas; key regions include Loire Valley and Marlborough, New Zealand.
• Riesling – high acidity, can be dry to very sweet; Germany, Alsace, Clare Valley (Australia).
• Pinot Grigio/Pinot Gris – same grape, different style; light and crisp in Italy, richer and spiced in Alsace.

Red varieties to know:

• Cabernet Sauvignon – full body, firm tannins, blackcurrant; Bordeaux, Napa Valley, Coonawarra (Australia).
• Merlot – medium-full body, softer tannins, plum; Bordeaux (Right Bank), California.
• Pinot Noir – light-medium body, high acidity, red fruit; Burgundy, Oregon, Central Otago.
• Syrah/Shiraz – medium-full body, peppery; Rhône Valley (Syrah), Barossa Valley (Shiraz).
• Tempranillo – Spain's flagship red; Rioja, Ribera del Duero.
• Sangiovese – high acidity, cherry, leather; Tuscany (Chianti, Brunello).

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Major Wine Regions

For the map drill in today's activity, practice pairing country → region → key grape or style:

| Country | Key Region | Signature Grape/Style |

|---------|-----------|----------------------|

| France | Bordeaux | Cabernet Sauvignon, Merlot blends |

| France | Burgundy | Chardonnay, Pinot Noir |

| France | Loire Valley | Sauvignon Blanc, Chenin Blanc |

| France | Rhône Valley | Syrah (north), GSM blends (south) |

| Italy | Tuscany | Sangiovese |

| Spain | Rioja | Tempranillo |

| Germany | Mosel | Riesling |

| USA | Napa Valley | Cabernet Sauvignon |

| New Zealand | Marlborough | Sauvignon Blanc |

| Australia | Barossa Valley | Shiraz |

| Argentina | Mendoza | Malbec |

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Production Processes: Wine and Spirits

Still wine production (simplified):

1. Harvest and crush grapes.

2. For white wine, juice is separated from skins before fermentation. For red wine, skins remain during fermentation to extract color and tannins.

3. Yeast converts sugars to alcohol and CO₂ (fermentation).

4. Wines may be aged in oak or stainless steel before bottling.

Sparkling wine adds a second fermentation (traditional method in Champagne) or carbonation to create bubbles.

Fortified wine (Port, Sherry) has neutral grape spirit added, raising alcohol and — if added during fermentation — retaining residual sugar.

Distilled spirits production:

• Fermentation of a sugar source (grain, fruit, molasses, agave) produces a low-alcohol wash.
• Distillation concentrates alcohol by heating the wash; alcohol-rich vapor is collected and condensed.
• Maturation in wood (required for whisky, bourbon, brandy) develops color and complexity.
• Key spirit categories: whisky/whiskey, brandy, rum, gin, vodka, tequila/mezcal, and liqueurs.

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The WSET Systematic Approach to Tasting (SAT)

The SAT is WSET's structured framework for evaluating wine. You will use it in today's sensory practice. Work through each stage in order:

1. Appearance – clarity (clear or hazy), intensity (pale, medium, deep), color (e.g., lemon, gold, ruby, purple), and other observations (bubbles, tears).

2. Nose – condition (clean or faulty), intensity (light, medium, pronounced), and aroma characteristics (fruit, floral, spice, oak, earth).

3. Palate – sweetness, acidity, tannin (red wines), alcohol, body, flavor intensity, flavor characteristics, and finish (short, medium, long).

4. Conclusions – quality level (poor, acceptable, good, very good, outstanding) and readiness to drink.

For spirits, you assess appearance, nose, and palate using adapted descriptors — there is no tannin assessment, but you note heat from alcohol.

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Safety in the Tasting Room

• Spit or dump all samples when conducting training tastings. This is standard professional practice and keeps everyone alert and safe.
• Never pour samples for anyone who shows signs of intoxication.
• Keep dump buckets and water available at every station.
• Handle glassware carefully — broken glass is a laceration hazard. Sweep broken glass with a brush and dustpan, never your bare hands. Dispose in a puncture-resistant container.
• Store open bottles at proper temperature and away from open flames. Spirits are flammable — keep away from heat sources.

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How to Use the Practice Question Bank

After completing the 50-question practice test, sort your results by topic cluster: viticulture (growing grapes), vinification (making wine), spirits production, and service. Any cluster where you score below 60% needs focused review before the mock exam. Return to the specific textbook chapters or WSET online resources your instructor assigns. Repetition with the SAT grid and flashcards for grape-region pairings are the most effective study strategies for this exam.