WSET Level 1 Wine Exam Questions and Answers 100% Correct, Exams of Winemaking

Download WSET Level 1 Wine Exam Questions and Answers 100% Correct and more Exams Winemaking in PDF only on Docsity! WSET Level 1 Wine Exam Questions and Answers 100% Correct Wine Types/Styles - ANSWER-Light Sparkling Fortified Fermentation - ANSWER-Natural process caused by yeast. What does yeast do? - ANSWER-Feed on the sugar, converting it into alcohol and carbon dioxide gas Light Wines - ANSWER-Still wines Majority fall under this category 8-15% alcohol Sparkling Wine - ANSWER-Wine were bubbles of carbon dioxide gas trapped in wine Fortified Wine - ANSWER-Wines that have extra alcohol added 15-22% alcohol Color styles of Wine - ANSWER-Red - Black grapes White - Juice of white grapes Rosé - Black grapes with less contact with skins Sweetness Styles of Wine - ANSWER-Dry - Majority of all wines Medium - Usually white or rosé Sweet - Thicker & Richer Body Styles of Wine - ANSWER-Light Bodied Medium Bodied Full Bodied Other Factors Wine Styles - ANSWER-Oak Tannin Acidity Cool Climate Wines - ANSWER-Mainly white High acidity Lower alcohol Cool Climate Wine Regions - ANSWER-Northern France Germany Washington Oregan Warm Climate Wines - ANSWER-Mainly Red High Alcohol Rich in Flavor Warm Climate Wine Regions - ANSWER-Southern France Central Spain Australia California Cooler Region Chardonnay - ANSWER-Sweetness - Dry Color - Pale Flavor - Green fruits (apple/citrus) High acid Warmer Region Chardonnay - ANSWER-Sweetness - Dry Flavor - Stone fruits (peach/apricot) Tropical (melon/pineapple/banana) Cooler Region Sauvignon Blanc - ANSWER-Sweetness - Dry Acid - High Flavor - Green fruit/citrus/herbaceous Drink Young Warmer Climate Sauvignon Blanc - ANSWER-Sweetness - Dry Acid - High Flavor - Passionfruit Riesling - ANSWER-Sweetness - Dry to Sweet Body - Light to medium Acidity - High Flavor - Stone fruits/citrus/floral to dried apricot/mineral Ages well Caberet Sauvignon - ANSWER-Body - Medium to full Acidity - High Tannin - High Oak - Often used Flavor - Black fruits/herbaceous/spice/tobacco Ages well Blends Merlot - ANSWER-Body - Full Color Intensity - ANSWER-Hold glass away from you: Pale, medium, or dark Color of Wine - ANSWER-Lemon/green Gold Pink Ruby Purple High Acidity = More Red Low Acidity = More Purple Faulty Aromas - ANSWER-Damp cardboard Nail varnish Vinegar Taste: Sweetness - ANSWER-Dry Medium Sweet Taste: Flavor Characteristics - ANSWER-Fruits Spices Vegetables Oak Wet leaves Mushrooms Taste: Body - ANSWER-Light Medium Full (skim-whole milk) Taste: Tannins - ANSWER-Furry Feel Taste: Acid - ANSWER-Mouthwatering Taste: Alcohol - ANSWER-Burn Taste: Finish - ANSWER-How long? Wine Storage - ANSWER-Cool and constant temperature On its side Away from strong sunshine or artificial light Wine Lists - ANSWER-By Country: Region Varietal: Types of grapes Progressive: Body Sparkling wine serving temp: - ANSWER-6-10 C Sweet white wine serving temp: - ANSWER-6-8 C Light/medium-bodied white or rosé serving temp: - ANSWER-7-10 C Medium/full-bodied oaked white wine serving temp: - ANSWER-10-13 C Light-bodied red wine serving temp: - ANSWER-13 C Standard 750ml bottle = - ANSWER-6 x 125 ml glasses 4 x 175 ml glasses 3 x 250 ml glasses Medium/full-bodied red wine serving temp: - ANSWER-15-18 C Sweetness in food increases perception of: - ANSWER-Bitterness, acidity and burning effect of alcohol in wine Sweetness in food decreases the perception of: - ANSWER-Body, sweetness & fruitiness in wine Umami in food increases the perception of: - ANSWER-Bitterness, acidity and alcohol burn in wine Umami in food decreases the perception of: - ANSWER-Body, sweetness and fruitiness in wine Acidity in food increases the perception: - ANSWER-Body, sweetness and fruitiness in wine Acidity in food decreases the perception: - ANSWER-Acidity in wine Salt in food increases the perception: - ANSWER-Body in wine Salt in food decreases the perception: - ANSWER-Bitterness and acidity in wine Bitterness in food: - ANSWER-Increases the bitterness in wine Chili heat in food increases the perception: - ANSWER-Bitterness, acidity and alcohol burn in wine Chili heat in food decreases the perception: - ANSWER-Body, richness, sweetness and fruitiness in wine Pair high acid foods with: - ANSWER-High acid wines Dishes high in sugar should be paired with: - ANSWER-Wine that has at least as much sugar Dishes high in umami should be paired with: - ANSWER-Wines more fruity than tannic Dishes high in bitterness should be paired with: - ANSWER-White or low-tannin red wine Dishes high in chili heat should be paired with: - ANSWER-White or low tannin red wines with low alcohol