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WSET Cheat Sheet 2026

The 30 highest-yield WSET facts, distilled from real exam questions. Print it, save it as a PDF, or study it here β€” free, no sign-up.

30 questions
45 min time limit
70% to pass
  1. The center of the tongue contains the taste buds that are responsible for detecting bitterness. β†’ FALSE
  2. How many ounces of wine is appropriate when tasting wine? β†’ 2oz
  3. Which type of wine is best served in a flute? β†’ Sparkling wine
  4. Which term is an indication of sweetness in a wine from Tokaj? β†’ Puttonyos
  5. What is the role of sunlight? β†’ All of the above
  6. In spring, at onset of vegetative growth, the vine is sensitive to temperatures below ____________. β†’ 0 ˚C, especially <-2.5˚C
  7. Which region is not known for its botrytis-affected sweet wines? β†’ Hunter Valley
  8. FADH is found in both alcoholic and lactic acid fermentation cycles. β†’ FALSE
  9. Why is it important to Spit out the wine after sipping? β†’ To determine the texture and finish the wine leaves behind in your mouth
  10. Just-ripe Riesling produces flavours of: β†’ Apple, lime, and lemon
  11. Which is the correct order for grape formation and ripening? β†’ Flowering, Fruit Set, VΓ©raison, Ripening
  12. Which labelling term would be the highest-quality from the best vineyards in Burgundy? β†’ Grand Cru
  13. When a wine is opened, the smell of musty or damp cardboard indicates β†’ Cork taint
  14. What has happened if you detect no taste and/or flavor during the wine tasting? β†’ The wine is over chilled
  15. Which of the following is true about Umami in food when pairing with wine? β†’ It makes a wine seem more bitter
  16. An ice-bucket will efficiently chill a wine if: β†’ The bucket is filled with both parts ice and cold water
  17. The style of wine from Vouvray AOC is: β†’ All of the above
  18. A person’s sensitivities do not play an important role in matching food and wine. β†’ FALSE
  19. Which one of the following appearance describes a young New Zealand Sauvignon Blanc? β†’ Pale lemon
  20. Where did Pinot Noir originate? β†’ Burgundy, France
  21. Blending Pinot Noir with other grapes is common practice in: β†’ Champagne
  22. There are ____ hydrogen atoms found in a molecule of glucose. β†’ Twelve
  23. Which flavour profile best describes a Syrah? β†’ Blackberry, black pepper, and herbal
  24. How can you decrease solar radiation and thus berry temperature? β†’ Shade the berries with leaves
  25. A Tokaji wine made from Furmint can be dry. β†’ TRUE
  26. Which wines go well with salty foods? β†’ High-Acid
  27. What is the common name of Saccharomyces cerevisiae? β†’ Yeast
  28. Which of the following is not a taste sensation perceived by the taste buds on the tongue? β†’ Floral
  29. Which one of the following could be a Cabernet Sauvignon wine? β†’ Deep colour, high acidity, high tannin, full body
  30. What does the third β€œS” stand for in the 4 S wine tasting course? β†’ Sip
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