WSET Level 1 Award in Wines — Questions and Answers

Question 1: All of the following describe a “Taste" EXCEPT:

Bitter
Sweet
Fruity (Correct answer)
Acidic

Correct answer: Fruity

The five basic tastes detected by our taste buds on the tongue are sweet, sour (acidic), salty, bitter, and umami. Fruity, however, is not a taste but rather a flavor, which is primarily perceived through our sense of smell (olfaction) when aromatic compounds from the wine reach the olfactory receptors in our nose. Flavors are a combination of taste and aroma.

Question 2: What happens if grapes are planted in extremely hot temperatures?

All of the above (Correct answer)
The grapes over-ripen
The leaves on the vine shut-down
The grapes become bloated, and flavors are diluted

Correct answer: All of the above

Extremely hot temperatures can severely stress grapevines, leading to several detrimental effects. The leaves may shut down to conserve moisture, grapes can over-ripen rapidly resulting in high sugar and low acid, and they may become bloated if irrigation is excessive, diluting their flavors. All these factors collectively impair grape quality and the wine's balance.

Question 3: A Tokaji wine made from Furmint can be dry.

TRUE (Correct answer)
FALSE

Correct answer: TRUE

While Tokaj is world-famous for its luscious, botrytis-affected sweet wines like Tokaji Aszú, the region's primary grape, Furmint, is also used to produce excellent dry wines. These dry Furmint wines are characterized by high acidity, minerality, and often notes of apple and citrus. They showcase the versatility of the grape beyond its sweet wine reputation.

Question 4: In Vin Doux Naturel production, at what point is grape spirit added to halt fermentation?

When the wine reaches 15% alcohol and only trace sugars remain
When the fermenting must has reached approximately 5-8% alcohol and retains significant residual sugar (Correct answer)
When fermentation is fully complete and all sugar has been converted
Before fermentation begins, to prevent any sugar conversion

Correct answer: When the fermenting must has reached approximately 5-8% alcohol and retains significant residual sugar

In Vin Doux Naturel production, grape spirit (mutage) is added when the must has fermented to roughly 5-8% alcohol, preserving residual grape sugars.

Question 5: Barrel-fermentation is reserved for red wines only.

FALSE (Correct answer)
TRUE

Correct answer: FALSE

Barrel fermentation is not exclusive to red wines; it is also a common technique used for white wines, most notably Chardonnay. Fermenting white wines in barrels can impart complex flavors like vanilla, toast, and spice, along with a richer texture and greater integration of oak characteristics. This method often results in more nuanced and age-worthy white wines.

Question 6: Which statement is most appropriate for storing wine?

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

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 7: 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 8: How can you decrease solar radiation and thus berry temperature?

Use fertilizers
Prune the vines heavily
Increase irrigation
Shade the berries with leaves (Correct answer)

Correct answer: Shade the berries with leaves

Shading the berries with leaves is a common viticultural practice to mitigate excessive solar radiation and reduce berry temperature. This helps prevent sunburn, maintain acidity, and promote a more balanced ripening process, especially in hot climates, by protecting the fruit from direct sun exposure.

Question 9: At what temperature do grapes become affected by extreme heat?

> 40 ˚C
> 30 ˚C
> 35 ˚C (Correct answer)
> 25 ˚C

Correct answer: > 35 ˚C

Grapes can be adversely affected by extreme heat, typically when temperatures exceed 35 ˚C. Prolonged exposure to such high temperatures can lead to sunburn, desiccation, loss of acidity, and an imbalance in sugar and phenolic ripeness, negatively impacting wine quality.

Question 10: Which of the following statements about Chardonnay is false?

Chardonnay is always oaked (Correct answer)
Chardonnay can show a range of primary fruit characters
Chardonnay is the grape of Chablis
Chardonnay is grown in a range of climates

Correct answer: Chardonnay is always oaked

The statement 'Chardonnay is always oaked' is false because Chardonnay is a highly versatile grape that can be produced in a wide range of styles. While many famous Chardonnays, particularly from Burgundy and California, are oaked, unoaked styles like Chablis or many New World examples are also very popular. These unoaked wines emphasize the grape's pure fruit character and minerality.

Question 11: Which style of wine could be served at the warmest temperature range?

Still red wine (Correct answer)
Sparkling wine
Sweet wine
Rosé wine

Correct answer: Still red wine

Still red wines, particularly full-bodied and complex varieties, are generally served at the warmest temperature range compared to white, rosé, or sparkling wines. This warmer temperature, typically 16-18°C (60-64°F), allows their intricate aromas, flavors, and tannins to soften and fully develop.

Question 12: Food has a greater impact on wine than wine has on food.

TRUE (Correct answer)
FALSE

Correct answer: TRUE

TRUE. Generally, food has a more significant and often more negative impact on the taste of wine than wine has on food. A poorly chosen food pairing can drastically alter a wine's perception, making it taste bitter, acidic, or thin. While wine can certainly enhance or detract from a dish, the effect of food on wine is often more profound and potentially detrimental.

Question 13: Which Port style requires no blending across vintages and must show the character of a single quinta?

LBV (Late Bottled Vintage) Port
Reserve Ruby Port
Colheita Port
Single Quinta Vintage Port (Correct answer)

Correct answer: Single Quinta Vintage Port

Single Quinta Vintage Port comes from grapes grown exclusively at one estate (quinta) and is not blended with wines from other properties.

Question 14: Which region of New Zealand is not famous for its Pinot Noir?

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

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 15: What are the effects of spring frost?

Enhances vine growth
Increases grape yield
Can cause mortality of primary buds or young shoots, delays vegetative growth, reduces yield, and affects current year and next year (Correct answer)
No significant effect

Correct answer: Can cause mortality of primary buds or young shoots, delays vegetative growth, reduces yield, and affects current year and next year

Spring frost is highly detrimental to grapevines, as it can kill newly emerged primary buds and young shoots. This damage delays vegetative growth, significantly reduces the current year's yield, and can even impact the following year's crop by forcing the vine to rely on less fruitful secondary buds.

Question 16: Which region is not known for its botrytis-affected sweet wines?

Hunter Valley (Correct answer)
Sauternes AOC
Vouvray AOC
Tokaj

Correct answer: Hunter Valley

Hunter Valley in Australia is renowned for its distinctive dry, unoaked Sémillon wines, which are typically high in acidity and develop complex toast and honey notes with age. Unlike regions such as Sauternes, Tokaj, and Vouvray, Hunter Valley is not traditionally known for producing sweet wines affected by Botrytis cinerea, also known as noble rot. These other regions specialize in concentrated, lusciously sweet wines made from grapes shriveled by this beneficial fungus.

Question 17: Which wines go well with salty foods?

Creamy
High-Acid (Correct answer)
Sparkling
High-Tannin

Correct answer: High-Acid

High-acid wines are an excellent pairing for salty foods because the acidity effectively cuts through and balances the saltiness. This contrast refreshes the palate, preventing the food from tasting overly salty and enhancing the overall dining experience. The wine's acidity acts as a natural palate cleanser.

Question 18: What distinguishes 'Palo Cortado' Sherry from other styles in terms of its development?

It is produced by blending Fino and Oloroso in equal proportions
It starts developing under flor but then loses it naturally, resulting in a wine with Fino finesse and Oloroso richness (Correct answer)
It is a deliberately oxidized style from the very start of production
It is made from Moscatel grapes rather than Palomino

Correct answer: It starts developing under flor but then loses it naturally, resulting in a wine with Fino finesse and Oloroso richness

Palo Cortado is a rare style that begins aging under flor like Fino but naturally loses its flor yeast cover, then continues with oxidative aging like Oloroso, creating a uniquely complex wine.

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?

Ruby Port
Fino Sherry (Correct answer)
Madeira Malmsey
Banyuls

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: Which term is an indication of sweetness in a wine from Tokaj?

Reserva
Puttonyos (Correct answer)
Beerenauslese
Classico

Correct answer: Puttonyos

'Puttonyos' is a traditional unit of measurement used in Tokaj, Hungary, to indicate the sweetness level of Tokaji Aszú wines. It refers to the number of baskets (puttony) of noble rot-affected grapes (aszú berries) added to a barrel of base wine, with higher puttonyos numbers indicating greater sweetness and concentration.

Question 21: What is the common name of Saccharomyces cerevisiae?

Bacteria
Yeast (Correct answer)
Mold
Algae

Correct answer: Yeast

Saccharomyces cerevisiae is a species of yeast, a single-celled microorganism classified as a fungus. It is widely known as baker's yeast or brewer's yeast due to its crucial role in baking and the production of alcoholic beverages like wine and beer.

Question 22: Which French appellation produces a Vin Doux Naturel primarily from Muscat Blanc à Petits Grains?

Banyuls
Maury
Rivesaltes
Muscat de Beaumes-de-Venise (Correct answer)

Correct answer: Muscat de Beaumes-de-Venise

Muscat de Beaumes-de-Venise, in the Southern Rhône, is produced primarily from Muscat Blanc à Petits Grains and is one of France's most celebrated Vin Doux Naturels.

Question 23: What is the source of the pyruvate used in lactic acid fermentation?

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

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 24: What has happened if you detect no taste and/or flavor during the wine tasting?

The wine is to warm
The wine is over chilled (Correct answer)
The wine has not vintage
You have used the wrong size glass

Correct answer: The wine is over chilled

If a wine is over-chilled, its aromatic compounds become less volatile, meaning they are less likely to evaporate and reach your nose. This suppression of aromas directly impacts the perception of both flavor (which relies heavily on smell) and taste, making the wine seem muted, dull, or even flavorless. Allowing the wine to warm slightly will typically reveal its intended characteristics.

Question 25: What is the primary purpose of using a Lagar in traditional Port production?

To filter the wine before fortification
To measure the sugar levels of the grape must
To extract color and tannins quickly through foot treading (Correct answer)
To cool the fermenting must

Correct answer: To extract color and tannins quickly through foot treading

Lagares are shallow granite troughs where foot treading extracts color and tannins rapidly during the brief fermentation window before fortification halts the process.

Question 26: What is the purpose of adding 'arrope' or 'vino de color' to some commercial Sherry styles?

To add acidity and freshness to counterbalance the oxidative aging
To precipitate tartrate crystals before filtration and cold stabilization
To introduce yeast nutrients that restart flor development in old butts
To add sweetness and dark color to wines such as Cream Sherry and Medium Sherry (Correct answer)

Correct answer: To add sweetness and dark color to wines such as Cream Sherry and Medium Sherry

Arrope (intensely concentrated cooked must) and vino de color (a blend of arrope and fermented must) are used to add sweetness and dark color when producing sweeter commercial Sherry styles.

Question 27: What is climate?

Represents the average weather over a long period of time (Correct answer)
Areas of high pressure
Changes over a period of time
Areas of low pressure

Correct answer: Represents the average weather over a long period of time

Climate is distinct from weather as it describes the long-term average weather patterns for a particular region, typically calculated over 30 years or more. It encompasses the general trends and expected conditions, rather than day-to-day fluctuations.

Question 28: What does the third “S” stand for in the 4 S wine tasting course?

Smell
Sip (Correct answer)
Swallow
Swirl

Correct answer: Sip

The third 'S' in the '4 S' wine tasting course stands for Sip. After swirling and smelling the wine, a small amount is taken into the mouth to assess its tastes (sweetness, acidity, bitterness), texture, body, and the balance of its components. This step allows for a full evaluation of the wine's palate characteristics before assessing its finish.

Question 29: The 'estufagem' process is a key production method for which fortified wine, designed to replicate the effects of long sea voyages in hot climates?

Madeira (Correct answer)
Tawny Port
Cream Sherry
Maury

Correct answer: Madeira

Madeira is unique for its 'estufagem' process, where the wine is heated in tanks (estufas) for a period of months to accelerate aging and create its characteristic caramelized, nutty flavors. This was developed to mimic the 'maderization' that occurred historically when casks of wine were transported through the tropics on ships.

Question 30: When opening a bottle of sparkling wine, one should always:

Turn the bottle, not the cork
All of the above (Correct answer)
Hold the cork secure while loosening the cage
Hold the bottle at an angle

Correct answer: All of the above

When opening sparkling wine, safety and control are paramount. Holding the cork secure while loosening the cage, holding the bottle at an angle (typically 45 degrees), and turning the bottle (not the cork) helps to control the pressure release and prevent the cork from flying out unexpectedly.

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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