WSET Level 1 Wine & Spirit Exam 2024: 100 Questions & Answers, Exams of Winemaking

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WSET LEVEL 1 (WINE & SPIRIT EDUCATION TRUST) CERTIFICATION EXAM 2024 ACTUAL EXAM COMPLETE 100 QUESTIONS WITH DETAILED VERIFIED ANSWERS (100% CORRECT ANSWERS) ALREADY GRADED A+ 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 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