Free WSET Level 1 Questions and Answers

Question 1

How is the color of red wine obtained?

Accepted Answer

Contact with grape skins during fermentation

Answer

The color of red wine comes primarily from the pigments (anthocyanins) present in the skins of red grapes. During the fermentation process, the grape juice is kept in contact with these skins, allowing the pigments to leach into the liquid. The duration of this skin contact directly influences the depth and intensity of the red wine's color.

Question 2

Which grapes are used to make white wine?

Accepted Answer

Both white and red grapes

Answer

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 3

How do pink wines come to be called rose wines?

Accepted Answer

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

Answer

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 4

How are the bubbles in sparkling wine created?

Accepted Answer

All of the above

Answer

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 5

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

Accepted Answer

FALSE

Answer

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.

WSET - Wine and Spirit Education Test Practice Test

WSET - Wine and Spirit Education Test Practice Test

Free WSET Level 1 Questions and Answers