WSET Level 1 Wine 74 Questions & Correct Answers., Exams of Winemaking

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WSET Level 1 Wine 74 Questions & Correct Answers.

Wine Types/Styles - Correct answers Light Sparkling Fortified Fermentation - Correct answers Natural process caused by yeast. What does yeast do? - Correct answers feed on the sugar, converting it into alcohol and carbon dioxide gas Light Wines - Correct answers Still wines Majority fall under this category 8 - 15% alcohol Sparkling Wine - Correct answers Wine were bubbles of carbon dioxide gas trapped in wine Fortified Wine - Correct answers Wines that have extra alcohol added 15 - 22% alcohol Color styles of Wine - Correct answers Red - Black grapes White - Juice of white grapes Rosé - Black grapes with less contact with skins Sweetness Styles of Wine - Correct answers Dry - Majority of all wines Medium - Usually white or rosé Sweet - Thicker & Richer Body Styles of Wine - Correct answers Light Bodied Medium Bodied Full Bodied Other Factors Wine Styles - Correct answers Oak Tannin Acidity Cool Climate Wines - Correct answers mainly white

High acidity Lower alcohol Cool Climate Wine Regions - Correct answers Northern France Germany Washington Oregano Warm Climate Wines - Correct answers Mainly Red High Alcohol Rich in Flavor Warm Climate Wine Regions - Correct answers Southern France Central Spain Australia California Cooler Region Chardonnay - Correct answers Sweetness - Dry Color - Pale Flavor - Green fruits (apple/citrus) High acid Warmer Region Chardonnay - Correct answers Sweetness - Dry Flavor - Stone fruits (peach/apricot) Tropical (melon/pineapple/banana) Cooler Region Sauvignon Blanc - Correct answers Sweetness - Dry Acid - High Flavor - Green fruit/citrus/herbaceous Drink Young Warmer Climate Sauvignon Blanc - Correct answers Sweetness - Dry Acid - High Flavor - Passion fruit

Riesling - Correct answers Sweetness - Dry to Sweet Body - Light to medium Acidity - High Flavor - Stone fruits/citrus/floral to dried apricot/mineral Ages well Cabaret Sauvignon - Correct answers Body - Medium to full Acidity - High Tannin - High Oak - Often used Flavor - Black fruits/herbaceous/spice/tobacco Ages well Blends Merlot - Correct answers Body - Full Acidity - Low Tannin - Low to medium Flavor - Red fruit/black fruit/spice/vanilla Oak can be used Blends Pinot Noir - Correct answers Color - Lighter Body - Light Tannins - Low to medium Acidity - High Flavors - Red berry/barnyard/forest floor Ages more savory Syrah/Shiraz - Correct answers Color - Dark Body - Full Tannins - Medium to high Flavor - Black fruits/spice/herbaceous/vanilla Oak can be used

Chablis - Correct answers French white wine made from Chardonnay Sweetness - Dry Body - Light Acidity - High Flavor - Green Fruit Unbaked Champagne - Correct answers French sparkling wine made from Chardonnay and Pinot Noir Acidity - High Sancerre - Correct answers French wine made with Sauvignon Blanc Body - Medium Acidity - High Flavor - Green fruits/herbaceous Red Bordeaux - Correct answers French wine blend made from Cabaret Sauvignon and Merlot Body - Medium Tannin - High Flavor - Oak Pinot Gigi - Correct answers Italian wine Body - Light Acidity - High Flavor - Light Sauternes - Correct answers Bordeaux white wine Body - Full Acidity - High Flavor - Stone fruit/honey Soave - Correct answers Italian wine Body - Light Acidity - High

Flavor - Citrus/apple Cava - Correct answers Sparkling wine from Spain Body - Light Châteauneuf-du-Paper - Correct answers Red wine from France Body - Full Flavor - Red fruits/spicy Rioja - Correct answers Red wine from Spain Body - Full Flavor - Red Fruit/spicy oak Chianti - Correct answers Red wine from Italy Body - Medium Acidity - High Tannin - High Beaujolais - Correct answers Red wine from France Body - Light Tannins - Low Flavor - Red fruit Unbaked White Grapes Winemaking Process - Correct answers Press Ferment Mature Bottle Black Grapes Winemaking Process - Correct answers Ferment Press Mature Bottle Wine Tasting Technique - Correct answers Look Smell Taste

Clarity - Correct answers Hold towards you: Clear, bright, or dull Color Intensity - Correct answers Hold glass away from you: Pale, medium, or dark Color of Wine - Correct answers Lemon/green Gold Pink Ruby Purple High Acidity = More Red Low Acidity = More Purple Faulty Aromas - Correct answers Damp cardboard Nail varnish Vinegar Taste: Sweetness - Correct answers Dry Medium Sweet Taste: Flavor Characteristics - Correct answers Fruits Spices Vegetables Oak Wet leaves Mushrooms Taste: Body - Correct answers Light Medium Full (Skim-whole milk) Taste: Tannins - Correct answers Furry Feel Taste: Acid - Correct answers Mouthwatering Taste: Alcohol - Correct answers Burn

Taste: Finish - Correct answers how long? Wine Storage - Correct answers Cool and constant temperature On its side Away from strong sunshine or artificial light Wine Lists - Correct answers By Country: Region Varietal: Types of grapes Progressive: Body Sparkling wine serving temp: - Correct answers 6 - 10 C Sweet white wine serving temp: - Correct answers 6 - 8 C Light/medium-bodied white or rosé serving temp: - Correct answers 7 - 10 C Medium/full-bodied oaked white wine serving temp: - Correct answers 10 - 13 C Light-bodied red wine serving temp: - Correct answers 13 C Standard 750ml bottle = - Correct answers 6 x 125 ml glasses 4 x 175 ml glasses 3 x 250 ml glasses Medium/full-bodied red wine serving temp: - Correct answers 15 - 18 C Sweetness in food increases perception of: - Correct answers Bitterness, acidity and burning effect of alcohol in wine Sweetness in food decreases the perception of: - Correct answers Body, sweetness & fruitiness in wine Umami in food increases the perception of: - Correct answers Bitterness, acidity and alcohol burn in wine Umami in food decreases the perception of: - Correct answers Body, sweetness and fruitiness in wine

Acidity in food increases the perception: - Correct answers Body, sweetness and fruitiness in wine Acidity in food decreases the perception: - Correct answers Acidity in wine Salt in food increases the perception: - Correct answers Body in wine Salt in food decreases the perception: - Correct answers Bitterness and acidity in wine Bitterness in food: - Correct answers Increases the bitterness in wine Chili heat in food increases the perception: - Correct answers Bitterness, acidity and alcohol burn in wine Chili heat in food decreases the perception: - Correct answers Body, richness, sweetness and fruitiness in wine Pair high acid foods with: - Correct answers High acid wines Dishes high in sugar should be paired with: - Correct answers Wine that has at least as much sugar Dishes high in umami should be paired with: - Correct answers Wines more fruity than tannic Dishes high in bitterness should be paired with: - Correct answers White or low-tannin red wine Dishes high in chili heat should be paired with: - Correct answers White or low tannin red wines with low alcohol