WSET Level 1 Award in Wines — Questions and Answers

Question 1: South Africa’s most widely planted white grape variety is:

Furmint
Chenin Blanc (Correct answer)
Semillon
None of the above

Correct answer: Chenin Blanc

Chenin Blanc is South Africa's most widely planted white grape variety, where it is often referred to as 'Steen.' It is used to produce a wide range of styles, from refreshing dry wines to rich, barrel-fermented versions and sweet dessert wines, showcasing its versatility and importance to the country's wine industry.

Question 2: How are the bubbles in sparkling wine created?

Carbonation
All of the above (Correct answer)
secondary fermentation in a sealed tank
Secondary fermentation in the bottle

Correct answer: All of the above

The bubbles in sparkling wine are created by carbon dioxide gas. This gas can be produced through secondary fermentation, which can occur either in a sealed tank (Charmat method) or directly in the bottle (Traditional method). Additionally, some sparkling wines are made by simply injecting carbon dioxide into still wine, a process known as carbonation.

Question 3: Which one of the following is the typically flavour of Pinot Noir?

Blackberry, dark chocolate and spice
Grass, green bell pepper and toast
Stawberry, cherry and gamey (Correct answer)
Peach, banana and mango

Correct answer: Stawberry, cherry and gamey

Pinot Noir is celebrated for its delicate yet complex flavor profile, often featuring red fruit aromas like strawberry and cherry. Depending on its origin and age, it can also develop earthy, forest floor, or 'gamey' notes, which are highly prized by connoisseurs. The other options describe characteristics more typical of other grape varieties.

Question 4: Which grapes are used to make white wine?

White grapes
Red grapes
Both white and red grapes (Correct answer)

Correct answer: Both white and red grapes

While most white wines are made from white grape varieties, it is also possible to produce white wine from red grapes. This is achieved by pressing the red grapes very gently and immediately separating the juice from the skins, preventing any color extraction. A notable example is 'Blanc de Noirs' Champagne, which is a white sparkling wine made from red Pinot Noir and/or Pinot Meunier grapes.

Question 5: Which of the following terms describes a sterile grape juice that can be added to sweeten some Rieslings?

Spätlese
Prädikatswein
Süssreserve (Correct answer)
Qualitätswein

Correct answer: Süssreserve

Süssreserve is unfermented grape juice (must) that is sterile-filtered and added back to a dry wine before bottling to increase its sweetness. This practice is particularly common in Germany for Riesling, allowing winemakers to adjust the final sweetness level while retaining the wine's natural acidity and fruit character.

Question 6: Tannins: What are they?

the technical description for a "leathery" taste in wine
How the wine clings to the side of a glass, also referred to as "legs"
Synthetic corks
Compounds in red wine added by grape skins, seeds, stems, and contact with oak (Correct answer)

Correct answer: Compounds in red wine added by grape skins, seeds, stems, and contact with oak

Tannins are naturally occurring phenolic compounds found in grape skins, seeds, and stems, and can also be imparted by oak barrels during aging. They contribute to the structure, bitterness, and astringency (a drying sensation in the mouth) of red wines. Tannins are crucial for the aging potential of many red wines, acting as natural preservatives.

Question 7: Which one of the following appearance describes a young New Zealand Sauvignon Blanc?

Pale purple
Pale lemon (Correct answer)
Deep ruby
Medium gold

Correct answer: Pale lemon

Young New Zealand Sauvignon Blanc wines are renowned for their vibrant freshness and typically exhibit a pale lemon color, sometimes with a greenish tint. This light hue reflects their youth, lack of oak aging, and crisp, unoaked style. Deeper colors like ruby or gold would indicate a red wine or an aged white wine, respectively.

Question 8: Which of the following pairings is correct?

Umami in food decreases Alcohol in wine
Salt in food decreases Acidity in wine (Correct answer)
Chili Heat in food decreases Bitterness in wine
Sweetness in food decreases Acidity in wine

Correct answer: Salt in food decreases Acidity in wine

Salt in food has the effect of decreasing the perception of acidity in wine, making the wine seem softer and fruitier. Conversely, umami in food increases bitterness and acidity in wine, while chili heat exacerbates the burning sensation of alcohol. Sweetness in food makes dry wines seem more acidic and bitter, highlighting the unique impact of each food component on wine perception.

Question 9: Winter temperatures below ___________ cause severe injuries, ranging from damaged winter buds to grapevine mortality.

-20 to -25 ˚C
-5 to -10 ˚C
-15 to -20 ˚C (Correct answer)
-10 to -15 ˚C

Correct answer: -15 to -20 ˚C

Grapevines are susceptible to severe injury or even mortality when winter temperatures drop below -15 to -20 ˚C. These extreme cold temperatures can damage dormant buds, vascular tissues, and roots, significantly impacting the vine's health and future productivity.

Question 10: Sauvignon Blanc is typically blended with:

Furmint
Sémillon/Semillon (Correct answer)
Chenin Blanc
None of the above

Correct answer: Sémillon/Semillon

Sauvignon Blanc is most commonly blended with Sémillon, particularly in Bordeaux, to produce both dry white wines (like Bordeaux Blanc) and world-renowned sweet wines (like Sauternes). Sémillon adds body, richness, and ageability to the blend, complementing Sauvignon Blanc's aromatic intensity.

Question 11: Which region of New Zealand is not famous for its Pinot Noir?

Martinborough
Hawke’s Bay (Correct answer)
Central Otago
Marlborough

Correct answer: Hawke’s Bay

Hawke's Bay is a warmer New Zealand region primarily recognized for its Cabernet Sauvignon, Merlot, and Syrah. Conversely, Central Otago, Marlborough, and Martinborough (in Wairarapa) are all celebrated for their excellent Pinot Noir, benefiting from cooler climates and suitable terroir.

Question 12: _______ gives the wine tastes that are creamy and buttery.

Fermenting with peels
Malolactic fermentation (Correct answer)
Fermentinig in stainless-steel vessels
Barrel fermenting

Correct answer: Malolactic fermentation

Malolactic fermentation (MLF) is a secondary fermentation process where tart malic acid in wine is converted into softer lactic acid. This biological conversion often imparts creamy, buttery, and sometimes nutty flavors and textures to the wine. It is particularly common in Chardonnay, contributing to its characteristic richness and complexity.

Question 13: Which Chilean region produces very good Pinot Noir?

Maipo
Central Valley
Colchagua
Casablanca Valley (Correct answer)

Correct answer: Casablanca Valley

Casablanca Valley is a cool-climate coastal region in Chile, benefiting from ocean breezes and morning fogs, which makes it ideal for growing Pinot Noir and Sauvignon Blanc. Other regions like Central Valley, Colchagua, and Maipo are generally warmer and better known for red grapes such as Cabernet Sauvignon and Carmenère.

Question 14: What is the primary purpose of the Solera system in the production of Sherry?

To achieve a consistent style and quality by blending wines of different ages. (Correct answer)
To separate the wine from its lees after fermentation.
To rapidly age the wine using artificial heat.
To encourage the development of 'flor' by adding nutrients.

Correct answer: To achieve a consistent style and quality by blending wines of different ages.

The Solera system is a fractional blending and aging process used for Sherry. It involves a series of barrels (criaderas and the solera) where younger wines are progressively blended with older wines. The main goal is to create a final product that is consistent in style, character, and quality from year to year, smoothing out vintage variations.

Question 15: The majority of wines are best kept for at least ten years in a cellar.

FALSE (Correct answer)
TRUE

Correct answer: FALSE

The vast majority of wines produced globally are intended for consumption within a few years of their vintage. Only a small percentage of high-quality wines possess the necessary structure (acidity, tannin, fruit concentration) to benefit from extended aging. Most everyday wines will actually deteriorate if kept for too long, losing their freshness and vibrancy.

Question 16: In Lactic Acid Fermentation, pyruvic acid is converted into a 2 - carbon molecule before producing lactic acid.

TRUE
FALSE (Correct answer)

Correct answer: FALSE

In lactic acid fermentation, pyruvic acid (pyruvate) is directly converted into lactic acid by the enzyme lactate dehydrogenase. Unlike alcoholic fermentation, there is no intermediate step involving the decarboxylation of pyruvic acid into a 2-carbon molecule. The conversion is a single-step reduction.

Question 17: What does the first “S” stand for in the 4 S wine tasting course?

Smell
Show
Swirl (Correct answer)
Swallow

Correct answer: Swirl

In the systematic '4 S' wine tasting course, the first 'S' stands for Swirl. Swirling the wine in the glass helps to aerate it, increasing the surface area exposed to air and releasing volatile aromatic compounds. This prepares the wine for the next step, which is smelling, by enhancing its bouquet and making its aromas more discernible.

Question 18: Which statements about White Zinfandel are true? 1) It is a white wine 2) It is medium-sweet 3) It is high alcohol 4) It is typically aged in oak

All of the above
2 & 4
1, 2, & 4
2 only (Correct answer)

Correct answer: 2 only

White Zinfandel is a rosé wine, not a white wine, made from red Zinfandel grapes with minimal skin contact. It is famously produced in an off-dry to medium-sweet style, typically with moderate alcohol, and is generally unoaked, designed for immediate consumption rather than aging.

Question 19: Which of the following fortified wines is produced by adding grape spirit to the must after fermentation is complete, resulting in a dry style?

Banyuls
Ruby Port
Fino Sherry (Correct answer)
Madeira Malmsey

Correct answer: Fino Sherry

Fino Sherry is unique in that it is fortified after the base wine has fermented to dryness. The spirit is added to raise the alcohol to around 15-15.5%, which is ideal for the development of the 'flor' yeast layer. Port, sweet Madeira styles, and Vins Doux Naturels like Banyuls are all fortified *during* fermentation to arrest it and retain residual sugar.

Question 20: What does the second “S” stand for in the 4 S wine tasting course?

Smell (Correct answer)
Swirl
Sip
Spit

Correct answer: Smell

The second 'S' in the '4 S' wine tasting course stands for Smell. After swirling the wine to release its aromas, the taster brings the glass to their nose to identify and evaluate the wine's primary (grape-derived), secondary (fermentation/winemaking-derived), and tertiary (aging-derived) aromas. This step provides crucial information about the wine's varietal character, winemaking techniques, and age.

Question 21: The grape variety used to make a Vouvray is:

Chenin Blanc (Correct answer)
Sémillon
Furmint
All of the above

Correct answer: Chenin Blanc

Vouvray is an AOC in the Loire Valley, France, and is exclusively dedicated to wines made from the Chenin Blanc grape variety. Chenin Blanc's versatility allows Vouvray to produce a range of styles from dry to sweet, and still to sparkling.

Question 22: Glycolysis is part of both alcoholic and lactic acid fermentation cycles.

FALSE
TRUE (Correct answer)

Correct answer: TRUE

Glycolysis is the initial metabolic pathway that breaks down glucose into pyruvate. This process serves as the first stage for both alcoholic fermentation and lactic acid fermentation, as both pathways utilize pyruvate as their starting material. Therefore, glycolysis is a common and essential precursor to both anaerobic processes.

Question 23: Which statement is most appropriate for storing wine?

Bright light helps a wine retain its freshness
Wines sealed with a screwcap should be stored on its side
Poor storage can create faulted wines (Correct answer)
Wines mature well in extremes of temperature

Correct answer: Poor storage can create faulted wines

Poor storage conditions, such as exposure to extreme temperatures, light, or inconsistent humidity, can severely damage wine. These factors can lead to various faults like oxidation, premature aging, or cork taint, which can significantly degrade the wine's quality and make it undrinkable.

Question 24: How do pink wines come to be called rose wines?

Both Contact with skins for a short period of time and Blending of a finished red and white wine (Correct answer)
Addition of water to a finised red wine
Blending of a finished red and white wine
A contact with skins for a short period of time

Correct answer: Both Contact with skins for a short period of time and Blending of a finished red and white wine

Rosé wines can be made in two main ways. The most common method involves 'short skin contact,' where red grape skins are left in contact with the juice for a brief period (hours, not days) to impart a light pink color. Alternatively, particularly in regions like Champagne, rosé can be produced by blending a small amount of finished red wine into white wine.

Question 25: Which French region is most well-known for producing Chardonnay wines?

Margaret River
Burgundy (Correct answer)
Nuits-Saint-George
Pfalz

Correct answer: Burgundy

Burgundy is globally renowned for its Chardonnay wines, particularly in regions like Chablis, Côte de Beaune, and Mâconnais. The region's diverse terroir and long-standing winemaking traditions have made it the benchmark for this grape variety, producing a wide range of styles from crisp and unoaked to rich and oaked.

Question 26: What is the source of the pyruvate used in lactic acid fermentation?

Krebs CycleKrebs Cycle
Electron Transport Chain
Citric Acid Cycle
Glycolysis (Correct answer)

Correct answer: Glycolysis

Pyruvate is the final product of glycolysis, the metabolic pathway that breaks down glucose. In the context of fermentation, this pyruvate then serves as the starting substrate for either lactic acid fermentation or alcoholic fermentation, depending on the organism and conditions.

Question 27: Which degree is generally accepted as “room temperature?”

24°C / 75°F
6°C / 46°F
18°C / 64°F (Correct answer)
12°C / 50°F

Correct answer: 18°C / 64°F

While 'room temperature' can vary, in the context of wine service, 18°C (64°F) is widely accepted as an ideal temperature for serving many red wines. This temperature allows the wine's complex aromas and flavors to express themselves fully without being dulled by cold or becoming overly alcoholic when too warm.

Question 28: Which wine is this tasting note for: 'pronounced in intensity with aromas of blackberry, sweet spice and smoke'?

Riesling from Rheingau, Germany
Beaujolais Nouveau
Shiraz from Barossa Valley, Australia (Correct answer)
Chardonnay from Chablis, Burgundy

Correct answer: Shiraz from Barossa Valley, Australia

Barossa Valley Shiraz is famous for producing full-bodied, intensely flavored wines with concentrated dark fruit notes like blackberry, often complemented by sweet spice from oak aging and sometimes smoky or chocolatey characteristics. This description perfectly matches the typical profile of a premium Shiraz from this Australian region. The other options describe wines with very different aromatic and structural profiles.

Question 29: Which labelling term would be the highest-quality from the best vineyards in Burgundy?

Premier Cru
Cru
Villages
Grand Cru (Correct answer)

Correct answer: Grand Cru

In Burgundy, the quality hierarchy for vineyards is strictly defined, with 'Grand Cru' representing the highest classification. These vineyards are considered the most exceptional and historically renowned, producing the finest and most age-worthy wines in the region.

Question 30: In the production of Oloroso Sherry, why is the base wine fortified to a higher alcohol level (typically 17% abv or more) compared to Fino Sherry?

To prevent the development of the 'flor' yeast layer. (Correct answer)
To prepare the wine for the addition of sweetening agents.
To meet the legal minimum alcohol requirement for export.
To accelerate the aging process in the Solera system.

Correct answer: To prevent the development of the 'flor' yeast layer.

For Oloroso Sherry, the base wine is deliberately fortified to 17% abv or higher. This higher alcohol level is toxic to the 'flor' yeast, preventing it from forming. This ensures the wine ages oxidatively from the start, developing the rich, nutty, and complex characteristics typical of the Oloroso style. Fino Sherry is fortified to a lower level (around 15%) specifically to allow the flor to thrive.

WSET Level 1 Award in Wines

The WSET Level 1 Award in Wines certifies a basic understanding of wine, including main types and styles, common grape varieties, and food and wine pairing principles.

Questions

45 min

Time Limit

70%

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