WSET LEVEL 1 WINES LATEST 2024/2025 ACTUAL EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VE, Exams of Food Process Engineering

Download WSET LEVEL 1 WINES LATEST 2024/2025 ACTUAL EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VE and more Exams Food Process Engineering in PDF only on Docsity! pg. 1 1 When are grapes pressed off the skins when making a white wine? a. before fermentation b. after fermentation - 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 - ANSWER--Australian Shiraz - full bodied Tannin is a flavor in wine a. true b. false - ANSWER--false Which factors are important to have in order to ripen grapes? 1. carbon dioxide 2. heat pg. 2 2 3. sunshine 4. water a. 4 only b. 1, 2 c. 1, 3, 4 d. 2 & 3 - 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 - 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 pg. 5 5 1. high in acidity 2. mainly white 3. lower in alcohol 4. refreshing a. 1 and 4 b. 2 and 3 c. 1,2,4 d. all of the above - ANSWER--all of the above: high in acidity, mainly white, lower in alcohol and refreshing which of the following are considered hot climate regions? 1. australia 2. central spain 3. germany 4. southern france a. 2 and 4 b. 1 c. 1,2,4 pg. 6 6 d. 2,3,4 - 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 - 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 - 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 - ANSWER--false - Chardonnay from cool climates tend to be high in acidity with flavors of green apple and citrus pg. 7 7 Cool climate wines are typically lower in alcohol a. true b. false - 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 - 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 - ANSWER--Sancerre - white wine made from Sauvignon Blanc pg. 10 10 d. syrah - ANSWER--Riesling Which grape is used in Hermitage? a. Chardonnay b. Pinot Noir c. Sauv Blanc d. Syrah - ANSWER--Syrah Which grape can be described as having floral aromas? a. Chard b. pinot noir c. riesling d. sauv blanc - ANSWER--Riesling Which grape can be described as having blackcurrant aromas? a. Cab Sauv b. merlot c. pinot noir d. sauv blacn - ANSWER--Cabernet Sauvignon pg. 11 11 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 - 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 - ANSWER--Cabernet Sauvignon and Merlot Pinot Grigio is a full bodied white wine from Italy a. true b. false - ANSWER--false - light bodied wine from Italy Soave is a light bodied wine from Italy with flavors of citrus and apple pg. 12 12 a. true b. false - ANSWER--True - Soave is a light bodied wine from Italy Where is Sauternes a. Bordeaux b. burgundy c. Sancerre D. northern Rhone - ANSWER--Bordeaux Where is Rioja a. France b. Germany c. Italy d. Spain - ANSWER--Spain Which of the following is a popular sparkling wine from Spain? a. Asti b. Cava pg. 15 15 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 - 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 - 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 - ANSWER--wines and corks should be stored upright pg. 16 16 which type of wine may be lightly chilled to 13 degrees celsius a. Beaujolais b. Chateaneuf-du-Pape C. Hermitage d. Rioja - ANSWER--Beaujolais - may be served slightly chilled What is the serving temperature for Cava (celcius) a. 6-10 b. 10-13 c. 13 d. 15-18 - ANSWER--6-10 What is the serving temperate range for an Oaked Chardonnay a. 6-10 b. 10-13 c. 13 d. 15-18 - ANSWER--10-13 pg. 17 17 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 - 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 - 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 - ANSWER--true - turn bottle, not the cork! How many 125ml glasses can you get from a standard 75cl bottle of wine pg. 20 20 b. be drier than the dessert c. be high in alcohol d. be high in tannins - ANSWER--be as sweeter than the dessert Acidity in food increases the perception of acidity in wine a. true b. false - 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 - 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 - ANSWER--true - salt can counteract the effects of umami on wine pg. 21 21 Salt decreases the perception of acidity in wine a. true b. false - 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 - 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 - 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 - ANSWER--low risk wine a persons personal preferences should not be taken into consideration pg. 22 22 a. true b. false - 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 - ANSWER--simple flavors which style of wine best matches with blue cheese a. Hermitage b. Rioja C. Sancerre d. Sauternes - ANSWER--Sauternes an intensely flavored dish like curry can match with simple unoaked wines a. true pg. 25 25 c. Port and Amarone d. Cava and Icewine - ANSWER--Port and Madeira Which type of wine is a Sauternes a. fortified b. light c. sparkling d. sweet - ANSWER--light Which type of wine is Asti from Italy? a. fortified b. light c. sparkling d. sweet - ANSWER--Sparkling Which type of wine is a Chateauneuf-du-Pape a. fortified b. light pg. 26 26 c. red d. sparkling - ANSWER--light which of the following determines the color of the wine? 1. alcohol degree 2. grape type 3. vintage 4. winemaking a. 1,2,4 b. 2 & 4 only c. 2 only d. all of the above - ANSWER--2 & 4 only - grape type and winemaking which gives color to a red wine a. pups b. pulp c. skin d. stalk - ANSWER--skin pg. 27 27 White wine can be made from black grapes a. true b. false - ANSWER--true Rose wines usually have more body than white wines a. true b. false - ANSWER--true Which of the following are ways a winemaker can make a medium sweet wine 1. add unfermented grape juice to dry wine 2. 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. 1,2,3 c. 2 & 3 only pg. 30 30 c. full bodied white wine - 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 - 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 - 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 - ANSWER--true Which of the following does oak add to a wine? pg. 31 31 1. alcohol 2. flavor 3. tannin 4. texture a. 2,3,4 b. 2 only c. 1 & 3 d. all of the above - 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 - ANSWER--a mouth drying sensation Where does tannin come from? a. grape skins b. grape pulp pg. 32 32 c. grape pips - 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. 1,2,4 d. 1,3,4 - 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 - ANSWER--a mouth watering sensation Acidity helps a wine mature pg. 35 35 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 pg. 36 36 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 pg. 37 37 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 Acidity - Low Tannin - Low to medium pg. 40 40 Sauternes - ANSWER--Bordeaux white wine Body - Full Acidity - High Flavor - Stone fruit/honey Soave - ANSWER--Italian wine Body - Light Acidity - High Flavor - Citrus/apple Cava - ANSWER--Sparkling wine from Spain Body - Light Châteauneuf-du-Pape - ANSWER--Red wine from France Body - Full Flavor - Red fruits/spicy Rioja - ANSWER--Red wine from Spain Body - Full Flavor - Red Fruit/spicy oak pg. 41 41 Chianti - ANSWER--Red wine from Italy Body - Medium Acidity - High Tannin - High Beaujolais - ANSWER--Red wine from France Body - Light Tannins - Low Flavor - Red fruit Unoaked White Grapes Winemaking Process - ANSWER--Press Ferment Mature Bottle Black Grapes Winemaking Process - ANSWER--Ferment Press Mature Bottle pg. 42 42 Wine Tasting Technique - ANSWER--Look Smell Taste Clarity - ANSWER--Hold towards you: Clear, bright, or dull 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 pg. 45 45 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 pg. 46 46 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 pg. 47 47 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