WSET Level 1 100% correct answers, Exams of Nursing

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WSET Level 1 100% correct answers

Which of the following is NOT a type of wine: a. fortified wine b. light wine c. sparkling wine d. sweet wine - correct answer Sweet Wine - they are not a type of wine, but they are a style of wine What of the following is true about all light wines?

1. They are all dry
2. the range of alcohol is 11-18%
3. No spirit has been added
4. it is still a. 1,3, 4 b. 2 only c. 3 & 4 only d. all of the above - correct answer 3 & 4 only - no alcohol has been added and it is still Fino Sherry is a dry wine - correct answer True Which of the following pairs are both fortified wine a. Port and Madeira

b. Sherry and Sancerre c. Port and Amarone d. Cava and Icewine - correct answer Port and Madeira Which type of wine is a Sauternes a. fortified b. light c. sparkling d. sweet - correct answer light Which type of wine is Asti from Italy? a. fortified b. light c. sparkling d. sweet - correct answer Sparkling Which type of wine is a Chateauneuf-du-Pape a. fortified b. light c. red d. sparkling - correct answer light which of the following determines the color of the wine?

1. alcohol degree
2. grape type

3. vintage
4. winemaking a. 1,2, b. 2 & 4 only c. 2 only d. all of the above - correct answer 2 & 4 only - grape type and winemaking which gives color to a red wine a. pups b. pulp c. skin d. stalk - correct answer skin White wine can be made from black grapes a. true b. false - correct answer true Rose wines usually have more body than white wines a. true b. false - correct answer true Which of the following are ways a winemaker can make a medium sweet wine
5. add unfermented grape juice to dry wine
6. add grape spirit to the fermenting wine

3. remove yeast during fermentation
4. nothing - the winemaker does not influence the sweetness a. all of the above b. 1,2, c. 2 & 3 only d. 1 only - correct answer 1,2, 3 - winemaker can add unfermented grape juice to a dry wine, add spirit to fortify the wine during fermentation or remove yeast before all of the sugar is consumed Where in your mouth do you first perceive sweetness? a. tip of tongue b. top of teeth and gums c. sides of mouth d. back of the palate - correct answer a. tip of tongue Why is acidity important for sweet wines? a. it adds extra body to wine b. it prevents the wine from being cloying c. it enhances the fruity character of the wine d. it makes the wine seem less alcoholic - correct answer b. it prevents the wine from being cloying What effect does sweetness have on the body of a wine a. sweetness makes the wine thicker b. sweetness makes the wine lighter c. sweetness makes the wine more acidic d. sweetness makes the wine less acidic - correct answer a. sweetness makes the wine thicker

Which sweetness level is a White Zin? a. dry b. med c. sweet - correct answer medium Which of the following is an example of a light bodied red wine? a. Australian Shiraz b. Beaujolais c. Chilean Merlot - correct answer beaujolais - light bodied red Oaked Cali Chard is an example of: a. light bodied white wine b. med bodied white wine c. full bodied white wine - correct answer full bodied white wine - chard from Cali Which 2 factors contribute to the body of a wine? a. acidity and fruit character b. sugar ripeness and use of oak c. grape variety and color - correct answer sugar ripeness and use of oak white Burgundy is an example of: a. light bodied wine b. medium bodied wine

c. full bodied wine - correct answer white Burgundy is a medium bodied wine A white wine that spends time in oak barrels will gain vanilla aromas? a. true b. false - correct answer true Which of the following does oak add to a wine?

1. alcohol
2. flavor
3. tannin
4. texture a. 2,3, b. 2 only c. 1 & 3 d. all of the above - correct answer 2.3.4 - oak provided flavors, tannin and texture to a wine How is tannin perceived in your mouth? a. a burning sensation on the palate b. a mouth drying sensation c. a mouth watering sensation d. a sticky sensation on the front of the tongue - correct answer a mouth drying sensation Where does tannin come from? a. grape skins b. grape pulp c. grape pips - correct answer grape skins

Which of the following does tannin contribute to wine?

1. ability to age
2. complexity
3. length
4. structure a. 2 only b. 1 & 3 c. 1,2, d. 1,3,4 - correct answer 1,2,4 - tannin provides the ability to mature, complexity and structure How is acidity perceived in the mouth? a. a burning sensation on the palate b. a mouth drying sensation c. a mouth watering sensation d. a sticky sensation on the front of the tongue - correct answer a mouth watering sensation Acidity helps a wine mature a. true b. false - correct answer true At what % alcohol does yeast die? a. 8 b. 15 c. 18 d. 22 - correct answer 15%

What does the term body refer to in wine? a. the balance of acidity and sweetness in the wine b. the complexity of flavor in the wine c. the degree of alcohol in the wine d. the general feel of the wine in the mouth - correct answer the general feel of the wine in the mouth When are grapes pressed off the skins when making a white wine? a. before fermentation b. after fermentation - correct answer a. before fermentation Which of the following is an example of a full bodied red wine? a. Australian Shiraz B. Oaked Chard C. Chilean Merlot - correct answer Australian Shiraz - full bodied Tannin is a flavor in wine a. true b. false - correct answer false Which factors are important to have in order to ripen grapes?

1. carbon dioxide
2. heat
3. sunshine
4. water

a. 4 only b. 1, 2 c. 1, 3, 4 d. 2 & 3 - correct answer heat and sunshine are important to have grapes ripen As the season continues: a. acidity levels increase and sugar decreases b. acidity levels decrease and sugars increases c. acidity and sugar levels both increase d. acidity and sugar levels both decrease - correct answer acidity levels decrease and sugar increases as the season progresses a wine made from under ripe grapes will taste: a. alcoholic and flaby b. alcohol and thin c. sour and flabby d. sour and thin - correct answer wines made from under ripe grapes will taste sour and thin a wine that tastes alcoholic and flabby comes from which weather condition: a. too much sunlight and heat b. not enough sunlight and heat c. too much water and not enough sunlight d. not enough water and not enough heat - correct answer too much sunlight and heat which of the following best describes climate

a. a latitude range of 30-50 north or south of the equator b. the amount of rainfall expected in a given year c. the amount of sunlight and heat a region gets d. the complex conditions expressed by a specific vineyard - correct answer the amount of sunlight and heat a region gets Which of the following does a regions climate tell us?

1. expected temperatures
2. expected weather conditions
3. expected style of wine
4. expected type of grape a. all of the above b. 1,2,3 only c. 1 and 2 d. 3 and 4 - correct answer 1, 2, 3: climate can tell us about the expected temperatures, weather conditions and style of wine which of the following pairs are examples of cool climate regions? a. australia and germany b. central spain and southern france c. germany and northern france d. northern and southern france - correct answer Germany and Northern France are cool weather climates Which of the following statement are true about wine from a cool climate
5. high in acidity

2. mainly white
3. lower in alcohol
4. refreshing a. 1 and 4 b. 2 and 3 c. 1,2, d. all of the above - correct answer all of the above: high in acidity, mainly white, lower in alcohol and refreshing which of the following are considered hot climate regions?
5. australia
6. central spain
7. germany
8. southern france a. 2 and 4 b. 1 c. 1,2, d. 2,3,4 - correct answer 1,2, 4: Australia, Central Spain and Southern France are considered hot climates Red, high in alcohol and rich in flavor is a typical of hot climate wine a. true b. false - correct answer true red wines are mainly produced in hot climates because a. all black grapes have thick skins

b. black grapes need more heat to ripen c. red wines are always high in alcohol d. all of the above - correct answer hot climates produce many red wines, black grapes need more heat to ripen A chardonnay from a cool climate will be typically full bodied with flavors of stone and tropical fruits a. true b. false - correct answer false - Chardonnay from cool climates tend to be high in acidity with flavors of green apple and citrus Cool climate wines are typically lower in alcohol a. true b. false - correct answer true - cool climate wines are typically lower in alcohol Dry, intensely, fruity, light to medium body with refreshingly high acidity and aromas of green fruits and herbaceous notes best describes which of the following wines? a. chardonnay b. merlot c. pinot noir d. sauvignon blanc - correct answer Sauvignon Blanc is typically dry, intensley fruity, light to medium body with refreshingly high acidity Which of the following is a wine made from Sauvignon Blanc? a. Chablis b. Champange c. Hemitage

d. Sancerre - correct answer Sancerre - white wine made from Sauvignon Blanc Which pair of characters is associated with riesling as it ages? a. asparagus and green bell pepper b. banana and vanilla c. petrol and dried apricot d. strawberry and plum - correct answer Petrol and dried apricots Which of the following grapes is often blended with Cab Sauv in Bordeaux? a. Merlot b. pinot noir c. sauv blanc d. syrah - correct answer Merlot is often blended with Cab Sauvingon Which pair of regions produces good examples of Merlot based wine? a. Australia and Cote Rotie b. California and Chateaneuf-du-Pape c. Chile and St. Emilion d. New Zealand and Burgundy - correct answer Chile and StEmiliion produce good Merlot based wine Pinot Noir produces wines with flavors of cherry, blackberry and black pepper a. true b. false - correct answer false - Pinot Noir produces wines of red fruit character (strawberry, raspberry, red cherry)

A wine that is deeply colored, rich, powerful, peppery, and has the ability to age is most likely made from: a. cabernet sauvignon b. chardonnay c. pinot noir d. syrah - correct answer Syrah is deep in color and has ability to age Germany is most famous for which of the following wines? a. pinot noir b. riesling c. sauv blanc d. syrah - correct answer Riesling Which grape is used in Hermitage? a. Chardonnay b. Pinot Noir c. Sauv Blanc d. Syrah - correct answer Syrah Which grape can be described as having floral aromas? a. Chard b. pinot noir c. riesling d. sauv blanc - correct answer Riesling Which grape can be described as having blackcurrant aromas?

a. Cab Sauv b. merlot c. pinot noir d. sauv blacn - correct answer Cabernet Sauvignon Which pair of wines is used to make Champagne a. cab sauv and merlot b. cab sauv and sauv blanc c. chardonnay and pinot noir d. chardonnay and sauv blanc - correct answer Chardonnay and Pinot Noir Which pair of wines is used to make Bordeaux? a. Cabernet Sauvignon and Merlot b. Cabernet Sauvignon and Sauvignon Blanc c. Chardonnay and Pinot Noir d. Chardonnay and Sauvignon Blanc - correct answer Cabernet Sauvignon and Merlot Pinot Grigio is a full bodied white wine from Italy a. true b. false - correct answer false - light bodied wine from Italy Soave is a light bodied wine from Italy with flavors of citrus and apple a. true b. false - correct answer True - Soave is a light bodied wine from Italy Where is Sauternes

a. Bordeaux b. burgundy c. Sancerre D. northern Rhone - correct answer Bordeaux Where is Rioja a. France b. Germany c. Italy d. Spain - correct answer Spain Which of the following is a popular sparkling wine from Spain? a. Asti b. Cava c. Champagne d. Rioja - correct answer Cava Chateaneuf-du-Pape is alight bodied red wine with fresh, fruity flavor a. true b. false - correct answer false - Chateauneuf du Paps is a full bodied red wine with red fruit and spicy flavors When are grapes harvested - correct answer autumn Which of the following happens when grape juice is left in contact with the skins during fermentation

1. acidity levels decrease
2. alcohol levels are increased
3. color is extracted
4. tannins are extracted a. 1 and 4 b. 2 and 3 c. 1 and 2 d. 3 and 4 - correct answer color is extracted, tannins are extracted What is the key difference between making red wines and rose wines a. less time is spent in contact with the skins when making rose b. more time is spent in contact with the skins when making rose c. only the juice is used when making rose wines d. none of the above - correct answer less time is spent in contact with the skins when making rose wine Tannic red wines mature in bottles a. true b. false - correct answer true! Which of the following is a faulty aroma in a wine? a. damp cardboard or vineagar b. fruits or flowers c. petrol or veggies d. spices or oak - correct answer damp cardboard or vineagar

When a wine smells of wet leaves and mushroom, what has likely happened to the wine? a. the wine is faulty b. the wine was aged in oak c. the wine has been matured for a long time in bottle d. the wine is Shiraz - correct answer The wine has been matured fro a long time in the bottle Why is it important to draw in air when tasting? a. it release flavor and aroma b. it lessens the impact of alcohol in the bloodsteam c. it helps keep the palate fresh for the next wine - correct answer it releases flavor and aroma Which of the following statements is false? a. bright light will make the wine stale b. wines should be kept at a cool and constant temperature c. wines with corks should be stores upright - correct answer wines and corks should be stored upright which type of wine may be lightly chilled to 13 degrees celsius a. Beaujolais b. Chateaneuf-du-Pape C. Hermitage d. Rioja - correct answer Beaujolais - may be served slightly chilled What is the serving temperature for Cava (celcius) a. 6-

b. 10- c. 13 d. 15-18 - correct answer 6- What is the serving temperate range for an Oaked Chardonnay a. 6- b. 10- c. 13 d. 15-18 - correct answer 10- A cote Rotie is best served in which sized glassware? a. large sized glassware b. medium sized glassware c. flute shaped glassware d. small sized glassware - correct answer large sized glassware as it is a red wine why is Port served in small glasses? a. to allow more air to come in contact with the wine b. to enhance the bubbles traveling up the glass c. to emphasize the fruit characteristics rather than the alcohol - correct answer to emphasize the fruit characteristics rather than the alcohol When opening a sparkling wine, the bottle is turned and not the cork a. true b. false - correct answer true - turn bottle, not the cork!

How many 125ml glasses can you get from a standard 75cl bottle of wine a. 3 b. 4 c. 5 d. 6 - correct answer 6 A blanket system preserves wine by removing oxygen from the bottle a. true b. false - correct answer false - a blanket system has a gas heavier than oxygen that forms a protective layer between the wine and air Which acronym refers to the degree of alcohol concentrated in the blood system - correct answer BAC Stomach ulcers can be the result of excessive alcohol consumption a. true b. false - correct answer true How many units per day does WHO suggest as a responsible guideline for women? a. 1 unit b. 2 units c. 3 units d. 4 units - correct answer 2 units LDA refers to the age at which a person may legally purchase alcohol

a. true b. false - correct answer true Umami decreases the perception of bitterness in a wine a. true b. false - correct answer false- it increases the perception of bitterness in the wine Which of the following foods is high in umami - correct answer mushrooms When pairing a wine with a dessert the wine should a. be as sweeter than the dessert b. be drier than the dessert c. be high in alcohol d. be high in tannins - correct answer be as sweeter than the dessert Acidity in food increases the perception of acidity in wine a. true b. false - correct answer false - acidity in food decreases the perception of acidity in wine Sweetness in food decreases the perception of body in wine a. true b. false - correct answer true - sweetness in food decreases the perception of body in wine Salt can counteract the effect of umami on a wine

a. true b. false - correct answer true - salt can counteract the effects of umami on wine Salt decreases the perception of acidity in wine a. true b. false - correct answer true - salt decreases the perception of acidity an oaked highly tannic red wine is considered to be a high risk wine a. true b. false - correct answer true - an naked highly tannins red is considered high risk Chili heat in food decreases the perception of sweetness in a wine a. true b. false - correct answer true - chili heat decreases the perception of sweetness in wine An off dry wine is considered to be a. high risk wine b. low risk wine - correct answer low risk wine a persons personal preferences should not be taken into consideration a. true b. false - correct answer false which of the following elements is not considered high risk element in a wine

a. high acidity b. high alcohol c. simple flavors d. tannins - correct answer simple flavors which style of wine best matches with blue cheese a. Hermitage b. Rioja C. Sancerre d. Sauternes - correct answer Sauternes an intensely flavored dish like curry can match with simple unoaked wines a. true b. false - correct answer true Which style of wine best matches with a light salad and vinaigrette dressing? a. Oaked Chardonnay b. Pinot Grigio c. Pinot Noir d. Australian Shiraz - correct answer Pinot Grigio A low acid wine is a good match for fatty or oily foods a. true b. false - correct answer false - high acid wines match well with fatty/oily foods