Wset Level 1 Prep Questions

Front 1

Are SWEET wines a TYPE or a STYLE?

Back 1

Sweet wines are a STYLE of wine.

Front 2

True/False: Fino Sherry is a dry wine?

Back 2

True: Fino Sherry is a dry wine

Front 3

True/False: Port and Maderia are both STYLES of Fortified wine?

Back 3

True: Port and Maderia are STYLES of Fortified wine.

Front 4

What two factors influence the color of the wine?

Back 4

1. Grape Type
2. Winemaking

Front 5

True/False: Rose is usually lighter bodied than white wine?

Back 5

FALSE: Rose usually has MORE body than a white wine.

Front 6

Where is sweetness perceived?

Back 6

On the tip of the tongue.

Front 7

What prevents sweet wine from being cloying?

Back 7

Acidity prevents wine from being cloying.

Front 8

Does sweetness make the wine feel thicker or thinner?

Back 8

Sweetness makes the wine feel thicker.

Front 9

What level of sweetness is a White Zinfandel?

Back 9

Medium Sweetness

Front 10

Beaujolais is an example of a __________-bodied red wine?

Back 10

LIGHT-bodied

Front 11

Oaked California Chardonnay is a __________-bodied white wine?

Back 11

FULL-bodied

Front 12

What two factors contribute to the body of a wine?

Back 12

1. Sugar ripeness of the grape
2. Use of oak

Front 13

White Burgundy is a __________-bodied wine?

Back 13

MEDIUM- bodied

Front 14

What three things does oak add to wine?

Back 14

1. Flavor
2. Tannins
3. Texture

Front 15

What gives the mouth a drying sensation?

Back 15

Tannins

Front 16

What gives the mouth a watering sensation?

Back 16

Acidity

Front 17

True/False: Acidity helps the wine age?

Back 17

TRUE: Acidity helps the wine age.

Front 18

At what alcohol percentage does yeast die off?

Back 18

15%

Front 19

What does body refer to?

Back 19

The general feel of the wine in the mouth.

Front 20

Australian Shiraz is an example of a _________-bodied red wine.

Back 20

FULL-bodied

Front 21

What two factors are important for grapes to ripen?

Back 21

1. Heat
2. Sunshine

Front 22

As the season progresses, what happens to the acidity and sugar levels?

Back 22

• Acidity levels decrease
• Sugar levels increase

Front 23

What are the two taste characteristics od under-ripe grapes?

Back 23

1. Sour
2. Thin

Front 24

What two taste characteristics result in wines that have had too much heat and sunlight?

Back 24

1. Alcoholic
2. Flabby

Front 25

What two words best describe climate?

Back 25

1. Heat
2. Sunlight

Front 26

What three things can climate tell you?

Back 26

1. Temperature
2. Weather Conditions
3. STYLE of wine

Front 27

What four characteristics are true of cool climate wines?

Back 27

1. High acidity
2. Low alcohol
3. White
4. Refreshing

Front 28

What are three things true about hot climate wines?

Back 28

1. Tend to be red
2. High alcohol
3. Rich in flavor

Front 29

Name the following typical characteristics of SAUVIGNON BLANC:

1. Sweetness
2. Fruit Level
3. Body
4. Acidity
5. Aromas

Back 29

1. Dry
2. Intensely fruity
3. Light to Medium-bodied
4. Refreshingly HIGH acidity
5. Green fruits and herbaceous notes

Front 30

What grapes make Sancerre

Back 30

Sauvignon Blanc

Front 31

What is the most common blend for a Bordeaux?

Back 31

Merlot and Cabernet Sauvignon

Front 32

What are three red fruit characteristics of Pinot Noir?

Back 32

1. Strawberry
2. Raspberry
3. Red Cherry

Front 33

What grape is used in Hermitage?

Back 33

Syrah/Shiraz

Front 34

What grapes are used to make Champagne?

Back 34

Chardonnay and Pinot Noir

Front 35

Pinot Grigio is a __________-bodied wine.

Back 35

LIGHT-bodied

Front 36

Soave is a __________-bodied wine.

Back 36

LIGHT-bodied

Front 37

Where is Sauternes?

Back 37

Bordeaux

Front 38

Chateauneuf-du-Pape is a __________-bodied red wine.

Back 38

FULL-bodied

Front 39

When are grapes harvested?

Back 39

Autumn

Front 40

What two smells would indicate the wine is faulty?

Back 40

1. Damp Cardboard
2. Vinegar

Front 41

What two smells would indicate wine has matured IN bottle?

Back 41

1. Wet leaves
2. Mushroom

Front 42

How should wines with corks be stored?

Back 42

On their side, NOT upright.

Front 43

At what temperature should CAVA be served?

Back 43

6-10 degrees

Front 44

At what temperature should oaked Chardonnay be served?

Back 44

10-13 degrees

Front 45

How many units does the WHO recommend for women?

Back 45

2

Front 46

True/False: Umami decreases the perception of bitterness in a wine

Back 46

FALSE: Umami INCREASES the perception of bitterness in a wine.

Front 47

True/False: Salt can counteract the effects of umami on a wine?

Back 47

TRUE

Front 48

What is considered a HIGH-RISK wine?

Back 48

An oaked, highly tannic red wine.

Front 49

What is considered a LOW-RISK wine?

Back 49

Off-dry wines