WSET Level 1 Award in Wines — Questions and Answers

Question 1: Just-ripe Riesling produces flavours of:

Apricot, mango, and raisins
Vanilla, coconut, and hazelnut
Asparagus, green bell pepper, and gooseberry
Apple, lime, and lemon (Correct answer)

Correct answer: Apple, lime, and lemon

When Riesling grapes are just ripe, they exhibit vibrant primary fruit aromas and flavors of green apple, lime, and lemon, along with characteristic floral notes. As the grapes ripen further, these flavors evolve into stone fruit (apricot, peach) and tropical fruit notes.

Question 2: What is the common name of Saccharomyces cerevisiae?

Bacteria
Mold
Yeast (Correct answer)
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 3: Why are wines typically kept in a sideways position?

Provides easy access to all wines in a rack
Less likely to fall in case of an earthquake
Keeps the cork moist (Correct answer)
Result of influential cabinet markers in the 12th century

Correct answer: Keeps the cork moist

Wines sealed with natural corks are typically stored on their side to keep the cork moist and expanded. If the cork dries out, it can shrink, allowing air to enter the bottle and oxidize the wine, which spoils its quality. Keeping the cork moist helps maintain a tight seal, protecting the wine from premature oxidation and preserving its integrity.

Question 4: The correct way of opening a bottle of Champagne is <br> 1. Remove the foil and loosen the wire cage, but do not remove the wire cage completely. <br> 2. Put the bottle straight up on a table, and pull the cork out of the bottle. <br> 3. Shake the bottle and allow the cork to pop out. <br> 4. Grip the cork with one hand, and grip the bottom of the bottle with the other hand, and then turn the bottle.

Only 3
1 and 4 (Correct answer)
1 and 3
1 and 2

Correct answer: 1 and 4

The correct and safe method for opening Champagne involves removing the foil and loosening the wire cage while keeping it in place for control. Then, grip the cork firmly with one hand and the base of the bottle with the other, slowly twisting the bottle (not the cork) to gently release the cork with a controlled 'sigh,' preventing it from flying out dangerously.

Question 5: Which one of the following statements is FALSE?

Eating a piece of bread before tasting can help clean the palate.
The ideal tasting room should have good natural light.
Colds and fatigue could affect one's ability to judge wines.
We should wear suits and perfume when attending a wine tasting. (Correct answer)

Correct answer: We should wear suits and perfume when attending a wine tasting.

When attending a wine tasting, it is essential to avoid wearing strong perfumes, colognes, or scented lotions. These fragrances can interfere with the delicate aromas of the wines being evaluated, affecting both your own perception and that of other tasters. The goal is to create a neutral sensory environment to accurately assess the wine's bouquet.

Question 6: Which of the following is not a taste sensation perceived by the taste buds on the tongue?

Salty
Sour
Floral (Correct answer)
Umami

Correct answer: Floral

Our taste buds on the tongue are capable of perceiving five basic taste sensations: sweet, sour (acidic), salty, bitter, and umami. Floral, however, is an aromatic descriptor, meaning it is a smell perceived by our olfactory system, not a taste. Therefore, floral notes contribute to a wine's flavor profile but are not detected directly by the taste buds.

Question 7: Which one of the following smells indicates the wine is faulty?

Petrol
Lemon and lime
Toffee and caramel
Damp cardboard (Correct answer)

Correct answer: Damp cardboard

A smell resembling 'damp cardboard' or 'musty basement' is a classic indicator of cork taint, a common wine fault caused by the compound 2,4,6-trichloroanisole (TCA). This fault masks the wine's natural aromas and flavors, making it unpleasant and dull. Other options like petrol, lemon/lime, and toffee/caramel can be desirable aromas in certain wines.

Question 8: True or False: Sunlight has an inhibitory effect on the development of diseases.

FALSE
TRUE (Correct answer)

Correct answer: TRUE

Sunlight, particularly its UV component, has an inhibitory effect on the development of many fungal and bacterial diseases in grapevines. Increased light exposure can dry out foliage and fruit surfaces, creating an less favorable environment for pathogen growth and reducing disease pressure.

Question 9: In order, what is the name for each “S” in the wine tasting course?

Swirl, Sip, Swallow, Spit
Swirl, Smell, Sip, Spit (Correct answer)
None of the above
Smell, Shuffle, Swing, Sip

Correct answer: Swirl, Smell, Sip, Spit

The standard sequence for systematic wine tasting, often taught in courses like WSET, follows a four-step process known as the '4 S's'. These steps are Swirl (to release aromas), Smell (to assess the bouquet), Sip (to evaluate taste and texture), and Spit (to avoid intoxication and focus on the finish). This method ensures a comprehensive and objective assessment of the wine.

Question 10: Which Italian region is the source of wines made from Primitivo?

Veneto
Puglia (Correct answer)
Tuscany
Piemonte

Correct answer: Puglia

Puglia, located in the 'heel' of Italy, is the primary region for Primitivo production. The warm, sunny climate of Puglia is ideal for this grape, which is genetically identical to California's Zinfandel, allowing it to ripen fully and produce rich, fruit-forward wines.

Question 11: A blanket system:

Adds a layer of gas to protect remaining wine from oxidation (Correct answer)
None of the above
Chills a wine to proper serving temperature
Is a decanting method that efficiently allows a wine to breathe

Correct answer: Adds a layer of gas to protect remaining wine from oxidation

A blanket system involves adding a layer of inert gas, such as argon or nitrogen, to an opened bottle of wine. This gas, being heavier than oxygen, creates a protective barrier above the wine's surface, preventing it from coming into contact with oxygen and thus slowing down oxidation.

Question 12: What is the best temperature to serve Red wine?

60-65 degrees (Correct answer)
30-40 degrees
75-80 degrees
50-55 degrees

Correct answer: 60-65 degrees

Most red wines are best served at a temperature between 60-65 degrees Fahrenheit (16-18 degrees Celsius). Serving red wine too warm can make it appear flabby and overly alcoholic, while serving it too cold can mute its aromas, accentuate its tannins, and make it taste harsh. This temperature range allows the wine's complex aromas and flavors to express themselves optimally.

Question 13: Food has a greater impact on wine than wine has on food.

FALSE
TRUE (Correct answer)

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 14: How is the color of red wine obtained?

Crushing the grapes
Contact with grape skins during fermentation (Correct answer)
Reaction from contact with the type of yeast
Artificial coloring

Correct answer: Contact with grape skins during fermentation

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

Fino Sherry (Correct answer)
Madeira Malmsey
Banyuls
Ruby Port

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 16: Which of the following is not a village AOC in Burgundy?

Nuits-Saint-Georges
Pomerol (Correct answer)
Gevrey-Chambertin
Beaune

Correct answer: Pomerol

Pomerol is a renowned wine region located in Bordeaux, France, famous for its Merlot-based red wines. In contrast, Beaune, Gevrey-Chambertin, and Nuits-Saint-Georges are all prominent village appellations within Burgundy, known for producing high-quality Pinot Noir (red) and Chardonnay (white) wines.

Question 17: Where did Pinot Noir originate?

Burgundy, France (Correct answer)
Willamette Valley, Oregon
Bordeaux, France
Sonoma Valley, California

Correct answer: Burgundy, France

Pinot Noir is an ancient and noble grape variety that originated in the Burgundy region of France. It has been cultivated there for centuries and is the quintessential red grape of the region, forming the basis of its world-renowned red wines.

Question 18: _______ gives the wine tastes that are creamy and buttery.

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

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 19: Vins Doux Naturels (VDNs), such as Muscat de Beaumes-de-Venise, are fortified during fermentation. What is the typical strength of the neutral grape spirit used in their production?

77% abv
40% abv
95-96% abv (Correct answer)
60% abv

Correct answer: 95-96% abv

The production of Vins Doux Naturels involves mutage, the addition of a high-strength neutral grape spirit to the fermenting must. Regulations and tradition dictate the use of a spirit that is at least 95% abv to effectively stop the yeast activity while adding minimal volume, thus preserving the wine's original character.

Question 20: What is the determining factor for each of the German Prädikatswein levels?

Vintage
Vineyard site
Sugar levels (Correct answer)
Price

Correct answer: Sugar levels

The German Prädikatswein classification system is determined by the ripeness of the grapes at harvest, which is measured by their must weight (sugar content). Each Prädikat level (Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein) corresponds to a minimum required sugar level in the grapes.

Question 21: Which statement is true about flavour intensity in food and wine pairing?

The flavour intensity of the food should be higher that the flavour intensity of the wine
The flavour intensity of the wine should be higher than the flavour intensity of the food
The food and wine should have equal flavour intensities (Correct answer)
None of the above

Correct answer: The food and wine should have equal flavour intensities

A fundamental principle of food and wine pairing is to match the intensity of the flavors. For a harmonious pairing, the flavor intensity of the food and the wine should be roughly equal. If one overpowers the other, the balance is lost, and the enjoyment of either the food or the wine (or both) can be diminished.

Question 22: Blending Pinot Noir with other grapes is common practice in:

Champagne (Correct answer)
Burgundy
Hermitage
Beaujolais

Correct answer: Champagne

Pinot Noir is one of the three main grape varieties, alongside Chardonnay and Pinot Meunier, used in the production of Champagne. It contributes structure, body, and red fruit notes to the sparkling wine blend. In Burgundy, Pinot Noir is typically made as a single varietal, and it is not a primary grape in Beaujolais or Hermitage.

Question 23: What are the effects of spring frost?

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
Enhances vine growth

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 24: Which Prädikatswein translates to English as “late harvest?”

Eiswein
Spätlese (Correct answer)
Halbtrocken
Auslese

Correct answer: Spätlese

The term 'Spätlese' directly translates from German to 'late harvest.' This indicates that the grapes were picked later than the normal harvest, allowing them to achieve higher sugar levels and more concentrated flavors, resulting in a richer wine than Kabinett.

Question 25: Which one of the following appearance describes a young New Zealand Sauvignon Blanc?

Deep ruby
Pale purple
Pale lemon (Correct answer)
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 26: Carbon Dioxide is produced between pyruvic acid and a(n) ____, in alcoholic fermentation.

Ethanol
2-Acetaldehyde (Correct answer)
3-Acetaldehyde
Lactic Acid molecule

Correct answer: 2-Acetaldehyde

In alcoholic fermentation, pyruvic acid, a 3-carbon molecule, first undergoes decarboxylation, releasing a molecule of carbon dioxide. This reaction produces a 2-carbon molecule called acetaldehyde. Acetaldehyde is then subsequently reduced to ethanol.

Question 27: Which of the following pairings is correct?

Salt in food decreases Acidity in wine (Correct answer)
Chili Heat in food decreases Bitterness in wine
Sweetness in food decreases Acidity in wine
Umami in food decreases Alcohol 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 28: What does the second “S” stand for in the 4 S wine tasting course?

Sip
Spit
Smell (Correct answer)
Swirl

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

Sip (Correct answer)
Swallow
Smell
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 30: Which region is not known for its botrytis-affected sweet wines?

Sauternes AOC
Vouvray AOC
Tokaj
Hunter Valley (Correct answer)

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.

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%

To Pass

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