Level 1 Wines. Practice Questions Set C
Please note that these are OUR exam STYLE questions. They are NOT past papers and were not produced by or copied from WSET exams
1. Which type of wine is Sauternes?
2. Which of the following is true about ALL light wines?
1 The range of alcohol is 10%-15%
2 No spirit has been added
3 They are all dry
4 They are still
3. Sweet wine is a type of wine
4. What type of wine is Italian Asti?
5. Which from the following list determines the colour of wine?
2 Alcohol degree
3 Wine making
4 Grape type
6. White wines usually have less body than rosé wines
7. How does a wine maker make a medium sweet wine?
1 They add grape spirit to the fermenting wine
2 They remove yeast during fermentation
3 They do nothing because they cannot influence sweetness
4 They add unfermented grape juice to dry wine
8. A white Zinfandel has what level of sweetness?
9. How is tannin perceived in the mouth?
10. A white Burgundy is an example of?
11. Which of the following does oak add to a wine?
12. When making a white wine when are grapes pressed off their skins?
13. A cool climate Chardonnay will usually be full -bodied with stone and tropical fruit flavours
14. Which of the following are classed as hot climate regions?
1 Central Spain
3 Southern France
15. As the grape season progresses
16. Which weather conditions produce a wine that taste alcoholic and flabby?
17. Which of the following grapes are usually blended with Cabernet Sauvignon in Bordeaux?
18. Which grape is often described as having blackcurrant aromas?
19. Which of these is a sparkling wine from Spain?
20. Châteauneuf-du-Pape is a light-bodied red wine with a fresh fruity flavour
21. What is the main difference between making rosé and red wines?
22. Tannic red wines mature further in bottles
23. Wines with corks should be stored upright
24. What size of glass should a light red wine be served in?
25. A blanket system will preserve wine by removing oxygen from the bottle
26. Umami decreases the perception of bitterness in wine
27. Acidity in food increases the perception of acidity in wine
28. Sweetness in food decreases the perception of body in wine
29. Chilli heat in food decreases the perception of sweetness in a wine
30. A highly tannic oaked red wine is considered to be a high risk wine