WSET level 1

Question 1

Chardonnay cool climate: acidity, body and possible flavors?

Answer 1

High acidity
Light to medium body
Green fruit (apple)
Citruis

Question 2

Chardonnay warm climates: acidity, body and flavors?

Answer 2

Acidity: medium
Body: medium to full
Flavors: stone fruit (peach), tropical fruit (pineapple, banana)

Question 3

Chardonnay used in Burgandy: body, acidity and aromas?

Answer 3

Body: medium
Acidity: high
Aromas: citruis (lemon), stone fruit (peach); vanilla (maturation in oak)

Question 4

Chablis coolest part of Burgandy: grape, body, acidity and flavors? Oaked or unbaked?

Answer 4

Grape: Chardonnay
Body: light to medium
Acidity: high
Flavors: green fruit (apple) and citrus (lemon)
Typically unoaked

Question 5

Where are some places and types of wines that use Chardonnay grapes?

Answer 5

Burgandy
Chablis
California
Australia
Champagne (often blended with Pinot Noir)

Question 6

Sauvignon Blanc: body, acidity, flavor intensity, flavor profile, oak or stainless steel for fermentation and maturation?

Answer 6

Body: medium
Acidity: refreshingly high
Flavor Intensity: pronounced
Flavor profile: green fruit (apple), citrus (lemon, grapefruit), tropical (passion fruit), herbaceous (capsicum, asparagus, green bell pepper, cut grass)
Fermentation: stainless steel
Maturation: not usually matured in oak

Question 7

Popular wines from Sauvignon Blanc grapes?

Answer 7

New Zealand
Sancerre from France

Question 8

Pinot Grigio: body, acidity, flavors, fermentation, maturation?

Answer 8

Body: light
Acidity: medium to high
Flavors: simple, pear, lemon
Fermentation: stainless steel
Maturation: not usually in oak (2/2 simple flavors)

Question 9

Riesling: sweetness, acidity, body, aroma, fermentation, maturation?

Answer 9

Sweetness: dry to sweet
Acidity: high (balances sweetness)
Body: light to medium
Aroma/flavors: floral, green fruits (apple), citrus (lime, lemon), stone fruit (peach, apricot)
Fermented: stainless steel
Maturation: not usually in oak

Question 10

Riesling wines?

Answer 10

Germany (dry to sweet)
Alsace in France (dry)
Australia (dry)

Question 11

Cabernet Sauvignon: acidity, tannins, body, flavors, maturation, blends?

Answer 11

Acidity: high
Tannins: high
Body: medium and full
Flavors: black fruits (black current, black cherry), herbaceous (green bell pepper, mint), oak (cedar, vanilla)
Maturation: oak
Blends (due to high levels of tannins): Merlot (Bordeaux - adds softness), Shiraz (Australia, adds aromas of spices)

Question 12

Cabernet Sauvignon wines?

Answer 12

Bordeaux (often blended with merlot)
California
Australia (often blended with Shiraz)
Chile
South Africa

Question 13

Merlot: acidity, tannins, body, flavors, maturation, blend?

Answer 13

Acidity: medium
Tannins: medium
Body: full
Flavors: red fruit (strawberry, plum), black fruit (blackberry, black plum), oak (vanilla)
Blend: Cabernet Sauvignon (adds tannin and acidity)

Question 14

Merlot wines?

Answer 14

Chile (soft, fruity)
California (soft, fruity)
Bordeaux (blends with Cab Sauv)

Question 15

Pinot Noir: acidity, tannin, body, flavors, maturation, blends?

Answer 15

Acidity: high
Tannin: low to med
Body: light to medium
Flavors: red fruit (strawberry, red cherry, raspberry), oak (vanilla and smoke)
Blends: not when red, blends with Chardonnay for champagne

Question 16

Pinot Noir wines?

Answer 16

Only grape for Burgandy
Principal black grape in New Zealand
Champagne (often blended with Chardonnay)

Question 17

Syrah/Shiraz: tannins, acidity, body, flavors, maturation?

Answer 17

Tannins: high
Acidity: medium
Body: medium to full
Flavors: black fruit (blackberry, black cherry), spice (black pepper, licorice), oak (vanilla or coconut)
Maturation: many in oak

Question 18

Syrah/Shiraz wines?

Answer 18

Northern Rhône in France (medium body with fresh black fruit (blackberry) and black pepper)
Austrian (full body, jammy black fruits (black cherry) and licorice)

Question 19

Champagne: type and location, grapes, acidity, aromas?

Answer 19

French Sparkling wine
Grapes: Chardonnay and Pinot Noir
Acidity: high
Aromas: green fruit (apple), citrus (lemon), toasted bread

Question 20

Sancerre: location, red or white, grape, acidity, body, aroma, maturation?

Answer 20

Location: France
Red or white: white
Grape: Sauvignon Blanc
Acidity: high
Body: medium
Aroma: pronounced green fruit (apple), herbaceous (grass)
Maturation: unoaked/stainless steel

Question 21

Chablis: location and red/white, grapes, acidity, body, flavors, maturation?

Answer 21

Location: French white
Grapes: Chardonnay
Acidity: high
Body: light to medium
Flavors: green fruit (apple), citrus (lemon)
Maturation: unoaked

Question 22

Burgundy/Bourgogne: location and red/white, grapes, body, flavors, maturation, compared to Chablis?

Answer 22

Location: France, red or white
WHITE:
Grape: Chardonnay
Body: medium
Flavors: citrus (lemon), stone fruit (peach)
Maturation: oaked or unoaked
Compared to Chablis: open riper fruit flavors
RED:
Grapes: Pinot Noir
Body: light to medium body
Tannins: low to medium
Flavors: red fruit (raspberry, red cherry), oak (vanilla - sometimes)

Question 23

What is Bourgogne?

Answer 23

Burgandy

Question 24

Bordeaux: location, red/white, grapes, acidity, tannins, body, flavors?

Answer 24

Location; France
Red/white: mostly red, can be white
Grapes: Cabernet Sauvignon and Merlot
Acidity: high
Tannins: high
Body: medium to full
Aromas: black fruit (blackberry, blackcurrant), oak (cedar)

Question 25

Beaujolais: location, red/white, tannin, body, flavors, maturation?

Answer 25

Location: France Red/white: red Tannin: low Body: light Flavors: red fruit (raspberry, red cherry) Maturation: unoaked

Question 26

Côtes du Rhône: location, red/white, body, flavors, maturation?

Answer 26

France Red wine Body: medium Flavors: red fruit (strawberry, red plum), white pepper Maturation: oaked or unoaked

Question 27

Chateauneuf-du-pape: location, red/white, alcohol, body, flavors, maturation?

Answer 27

Location: France Red/white: red Alcohol: full Body: full Fruit: red fruit (strawberry), oak (cloves) Maturation: oak

Question 28

Sauternes: region, sweetness, red/white, acidity, body, flavors, maturation?

Answer 28

Location: Bordeaux region of France Sweetness: sweet Acidity: high Body: full Fruit: stone fruit (apricot), oak (honey and vanilla) Maturation: oak

Question 29

Prosecco: location, red/white/sparkling, sweetness, flavors?

Answer 29

Location: Italy Sparkling Sweetness: dry or medium Flavors: green fruit (pear), floral aromas

Question 30

Chianti: location, red/white, acidity, tannins, body, flavors, maturation?

Answer 30

Location: Italian Red/white: red Acidity: high Tannins: high Body: medium Flavors: Red fruit (red cherry, red plum), oak (cloves) Maturation: oak

Question 31

Cava: location, red/white/sparkling, flavors?

Answer 31

Location: Spain Sparkling Flavors: green fruit (apple), citrus (lemon)

Question 32

Rioja: location, red/white, body, flavors, maturation?

Answer 32

Location: Spain Red Body: medium to full Flavors: red fruit (strawberry), oak (vanilla) Maturation: oak

Question 33

Sherry: location, red/white, sweetness, alcohol?

Answer 33

Location: Spain Red/white: fortified white Sweetness: dry, medium or sweet Alcohol: fortified

Question 34

Port: Location, red/white, sweetness, alcohol, tannins, body, flavors?

Answer 34

Location: Portugal Red/white: typically red Sweetness: sweet Alcohol: high, fortified Tannins: high Body: full Flavors: black fruit (blackberry)

Question 35

White Zinfandel: location, red/white/rose, sweetness, alcohol, flavors, maturation?

Answer 35

Location: California Rose Sweetness: medium Alcohol: low Flavors: red fruit (strawberry or raspberry) Maturation: unbaked

Question 36

Sweet wine storage: ex and temps

Answer 36

Ex: Sauternes Well chilled 6-8 C 43-50 F

Question 37

Sparking wine storage: ex and temp

Answer 37

Ex: Champagne, Cava Well chilled 6-8 C 43-50 F

Question 38

Light and med white and rose storage: ex and temp?

Answer 38

Ex: Pinot Grigio Chilled 7-10 C 45-50 F

Question 39

Full-bodied white storage: ex and temp?

Answer 39

Ex: Oakes Chardonnay Lightly chilled 10-13 C 50-55 F

Question 40

Medium and full bodied red storage: ex and temp?

Answer 40

Ex: Shiraz Room temp 15-18 C 59-64 F

Question 41

Light bodied red storage: ex and temp?

Answer 41

Ex: Beaujolais Lightly chilled 13 C 55 F

Question 42

Sweet foods change wine flavors how?

Answer 42

More drying, bitter, acidic Less sweet and fruity

Question 43

Umami foods change wine flavors how?

Answer 43

More drying, bitter, acidic Less sweet and fruity

Question 44

Salty foods change wine flavors how?

Answer 44

Less drying, bitter and acidic More fruity and body

Question 45

Acidic foods change wine flavors how?

Answer 45

Less drying, bitter and acidic More sweet and fruity

Question 46

What happens to wines with highly flavored foods?

Answer 46

They become overwhelmed by the food flavors

Question 47

How does fatty or oily food change wine?

Answer 47

Less acidic

Question 48

What happens with chili heat in food and wine?

Answer 48

Increased heat from chili and alcohol becomes more noticeable