WSET Level 2 winemaking knowledge goes well beyond Level 1’s basic fermentation overview. You’re now expected to understand the full range of techniques used to shape wine style — from oak aging and malolactic fermentation to skin maceration, carbonic maceration, the appassimento process, and the solera system for Sherry.
Jesse’s enology background from UC Davis and his years making wine across four countries inform everything we teach about winemaking. The thing that makes winemaking click for Level 2 students is understanding decisions as trade-offs: new oak adds flavor but costs money and risks overwhelming the fruit; longer maceration extracts more tannin and color but requires careful management. Once you see it as a series of deliberate choices, the material becomes much more coherent.
This quiz covers the winemaking techniques section of the WSET Level 2 syllabus: viticulture decisions (canopy management, yield control), fermentation variables (temperature, vessel choice, yeast selection), post-fermentation processes (MLF, oak aging, blending, fining, filtration), and the specialized techniques behind sparkling, fortified, and sweet wines.
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Study Tips for WSET Level 2: Winemaking Techniques
Winemaking questions at Level 2 are essentially “how does this technique affect wine style?” questions. Nail that framework and the rest follows.
Oak: new vs. used, size matters. New oak adds vanilla, toast, and spice flavors; used oak is neutral but still allows gradual oxidation. Smaller barrels (225L Bordeaux barrique) impart more oak flavor than large casks. Toasting level affects flavors — light toast preserves fresh wood notes; heavy toast adds roasted, chocolaty characteristics.
Malolactic fermentation (MLF) softens and adds creaminess. MLF converts sharp malic acid to softer lactic acid, reducing perceived acidity and adding a creamy, buttery texture. It’s standard for most red wines and chosen optionally for whites like Chardonnay. High-acid whites like Riesling and Sauvignon Blanc typically avoid MLF.
For sweet wines: know the four pathways. Late harvest (concentrated sugar), noble rot/botrytis (further concentration plus glycerol and honey notes), dried/appassimento grapes (Amarone, Vin Santo), and arrested fermentation by fortification (Port, Sauternes is not fortified). These four mechanisms explain most of the world’s great sweet wines.
For sparkling wines: know Traditional vs. Tank Method. Traditional Method (Champagne, Cava, Crémant) = secondary fermentation in bottle, aging on lees, complexity. Tank Method (Prosecco) = secondary fermentation in tank, fresher, fruitier, faster to market.
Build on this with our grape varieties quiz and full WSET Level 2 practice exams.
WSET Level 2 winemaking covers fermentation techniques, oak aging (new vs. used, size), malolactic fermentation, fining and filtration, and specialized techniques for sparkling, sweet, and fortified wines.
Yes — WSET Level 2 includes basic viticulture concepts like climate, soil, canopy management, and yield control, and how these factors affect wine quality and style.
The Traditional Method involves secondary fermentation in bottle followed by aging on lees, producing complexity and autolytic character. The Tank Method (Charmat Method) uses a pressurized tank for secondary fermentation, producing fresher, fruitier sparkling wines like Prosecco.