WSET Level 1 Wine Exam With 100% Correct And Verified Answers, Exams of Advanced Education

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WSET Level 1 Wine Exam With 100%

Correct And Verified Answers

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

Washington Oregan Warm Climate Wines - Correct Answer-Mainly Red High Alcohol Rich in Flavor Warm Climate Wine Regions - Correct Answer-Southern France Central Spain Australia California Cooler Region Chardonnay - Correct Answer-Sweetness - Dry Color - Pale Flavor - Green fruits (apple/citrus) High acid Warmer Region Chardonnay - Correct Answer-Sweetness - Dry Flavor - Stone fruits (peach/apricot) Tropical (melon/pineapple/banana) Cooler Region Sauvignon Blanc - Correct Answer-Sweetness - Dry Acid - High Flavor - Green fruit/citrus/herbaceous Drink Young Warmer Climate Sauvignon Blanc - Correct Answer-Sweetness - Dry Acid - High Flavor - Passionfruit Riesling - Correct Answer-Sweetness - Dry to Sweet Body - Light to medium Acidity - High Flavor - Stone fruits/citrus/floral to dried apricot/mineral Ages well Caberet Sauvignon - Correct Answer-Body - Medium to full Acidity - High Tannin - High Oak - Often used Flavor - Black fruits/herbaceous/spice/tobacco Ages well Blends Merlot - Correct Answer-Body - Full

Acidity - Low Tannin - Low to medium Flavor - Red fruit/black fruit/spice/vanilla Oak can be used Blends Pinot Noir - Correct Answer-Color - Lighter Body - Light Tannins - Low to medium Acidity - High Flavors - Red berry/barnyard/forest floor Ages more savory Syrah/Shiraz - Correct Answer-Color - Dark Body - Full Tannins - Medium to high Flavor - Black fruits/spice/herbaceous/vanilla Oak can be used Chablis - Correct Answer-French white wine made from Chardonnay Sweetness - Dry Body - Light Acidity - High Flavor - Green Fruit Unoaked Champagne - Correct Answer-French sparkling wine made from Chardonnay and Pinot Noir Acidity - High Sancerre - Correct Answer-French wine made with Sauvignon Blanc Body - Medium Acidity - High Flavor - Green fruits/herbaceous Red Bordeaux - Correct Answer-French wine blend made from Caberet Sauvignon and Merlot Body - Medium Tannin - High Flavor - Oak Pinot Grigio - Correct Answer-Italian wine Body - Light Acidity - High Flavor - Light

Sauternes - Correct Answer-Bordeaux white wine Body - Full Acidity - High Flavor - Stone fruit/honey Soave - Correct Answer-Italian wine Body - Light Acidity - High Flavor - Citrus/apple Cava - Correct Answer-Sparkling wine from Spain Body - Light Châteauneuf-du-Pape - Correct Answer-Red wine from France Body - Full Flavor - Red fruits/spicy Rioja - Correct Answer-Red wine from Spain Body - Full Flavor - Red Fruit/spicy oak Chianti - Correct Answer-Red wine from Italy Body - Medium Acidity - High Tannin - High Beaujolais - Correct Answer-Red wine from France Body - Light Tannins - Low Flavor - Red fruit Unoaked White Grapes Winemaking Process - Correct Answer-Press Ferment Mature Bottle Black Grapes Winemaking Process - Correct Answer-Ferment Press Mature Bottle Wine Tasting Technique - Correct Answer-Look Smell Taste

Clarity - Correct Answer-Hold towards you: Clear, bright, or dull Color Intensity - Correct Answer-Hold glass away from you: Pale, medium, or dark Color of Wine - Correct Answer-Lemon/green Gold Pink Ruby Purple High Acidity = More Red Low Acidity = More Purple Faulty Aromas - Correct Answer-Damp cardboard Nail varnish Vinegar Taste: Sweetness - Correct Answer-Dry Medium Sweet Taste: Flavor Characteristics - Correct Answer-Fruits Spices Vegetables Oak Wet leaves Mushrooms Taste: Body - Correct Answer-Light Medium Full (skim-whole milk) Taste: Tannins - Correct Answer-Furry Feel Taste: Acid - Correct Answer-Mouthwatering Taste: Alcohol - Correct Answer-Burn Taste: Finish - Correct Answer-How long? Wine Storage - Correct Answer-Cool and constant temperature On its side Away from strong sunshine or artificial light Wine Lists - Correct Answer-By Country: Region

Varietal: Types of grapes Progressive: Body Sparkling wine serving temp: - Correct Answer-6-10 C Sweet white wine serving temp: - Correct Answer-6-8 C Light/medium-bodied white or rosé serving temp: - Correct Answer-7-10 C Medium/full-bodied oaked white wine serving temp: - Correct Answer-10-13 C Light-bodied red wine serving temp: - Correct Answer-13 C Standard 750ml bottle = - Correct Answer-6 x 125 ml glasses 4 x 175 ml glasses 3 x 250 ml glasses Medium/full-bodied red wine serving temp: - Correct Answer-15-18 C Sweetness in food increases perception of: - Correct Answer-Bitterness, acidity and burning effect of alcohol in wine Sweetness in food decreases the perception of: - Correct Answer-Body, sweetness & fruitiness in wine Umami in food increases the perception of: - Correct Answer-Bitterness, acidity and alcohol burn in wine Umami in food decreases the perception of: - Correct Answer-Body, sweetness and fruitiness in wine Acidity in food increases the perception: - Correct Answer-Body, sweetness and fruitiness in wine Acidity in food decreases the perception: - Correct Answer-Acidity in wine Salt in food increases the perception: - Correct Answer-Body in wine Salt in food decreases the perception: - Correct Answer-Bitterness and acidity in wine Bitterness in food: - Correct Answer-Increases the bitterness in wine Chili heat in food increases the perception: - Correct Answer-Bitterness, acidity and alcohol burn in wine

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