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. Hawke's bay is situated on the west coast of North Island , where Sauvignon Blanc is the most planted white variety.
2. Without sufficient heat a vine plant cannot grow.
3. If a wine does not have enough tannin, acidity or intensity of flavour it will not be suitable for long term ageing.
4. Trocken is the German term for a dry wine.
5. Flavours tasted on the palate should always be different to those aromas smelt on the nose.
6. Shiraz is a full-bodied red wine which pairs well with highly flavoured food.
7. Vintage Champagnes have been aged on the lees for long periods with more ageing in bottle, to produce very complex flavours .
8. Right Bank wines from St. Emilion are made mainly form Cabernet Sauvignon.
9. Auslese wines are only ever made in a dry style.
10. Garnacha is used for making dry rose wines in Navarra.
11. Grapes used to make Icewine are picked and then frozen.
12. When food is fatty or oily wine will taste less acidic.
13. Wines made from Tempranillo have blackberry, black plum flavours and also red fruit flavours of strawberry and red cherry.
14. Most of the vineyards of the world lie between 20 and 40 degrees north and south of the Equator.
15. GI's only appear on wine labels from European countries.
16. All rose wines are made by a method called short maceration.
17. An Oloroso Sherry usually has flavours of apples, almonds and biscuit.
18. Verdicchio is a grape variety widely grown in the Marche region of Central Italy.
19. Margaret River is a region in New Zealand renowned for growing Sauvignon Blanc.
20. Kabinett is the lightest of the Pradikat categories.
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