WSET Level 1 Wine Questions and Answers Already Passed

WSET Level 1 Wine Questions and Answers Already Passed Wine Types/Styles Light Sparkling Fortified Fermentation Natural process caused by yeast. What does yeast do? Feed on the sugar, converting it into alcohol and carbon dioxide gas Light Wines Still wines Majority fall under this category 8-15% alcohol Sparkling Wine Wine were bubbles of carbon dioxide gas trapped in wine Fortified Wine Wines that have extra alcohol added 15-22% alcohol Color styles of Wine Red - Black grapes White - Juice of white grapes Rosé - Black grapes with less contact with skins Sweetness Styles of Wine Dry - Majority of all wines Medium - Usually white or rosé Sweet - Thicker & Richer Body Styles of Wine Light Bodied Medium Bodied Full Bodied Other Factors Wine Styles Oak Tannin Acidity Cool Climate Wines Mainly white High acidity Lower alcohol Cool Climate Wine Regions Northern France Germany Washington Oregan Warm Climate Wines Mainly Red High Alcohol Rich in Flavor Warm Climate Wine Regions Southern France Central Spain Australia California Cooler Region Chardonnay Sweetness - Dry Color - Pale Flavor - Green fruits (apple/citrus) High acid Warmer Region Chardonnay Sweetness - Dry Flavor - Stone fruits (peach/apricot) Tropical (melon/pineapple/banana) Cooler Region Sauvignon Blanc Sweetness - Dry Acid - High Flavor - Green fruit/citrus/herbaceous Drink Young Warmer Climate Sauvignon Blanc Sweetness - Dry Acid - High Flavor - Passionfruit Riesling Sweetness - Dry to Sweet Body - Light to medium Acidity - High Flavor - Stone fruits/citrus/floral to dried apricot/mineral Ages well Caberet Sauvignon Body - Medium to full Acidity - High Tannin - High Oak - Often used Flavor - Black fruits/herbaceous/spice/tobacco Ages well Blends Merlot Body - Full Acidity - Low Tannin - Low to medium Flavor - Red fruit/black fruit/spice/vanilla Oak can be used Blends Pinot Noir Color - Lighter Body - Light Tannins - Low to medium Acidity - High Flavors - Red berry/barnyard/forest floor Ages more savory Syrah/Shiraz Color - Dark Body - Full Tannins - Medium to high Flavor - Black fruits/spice/herbaceous/vanilla Oak can be used Chablis French white wine made from Chardonnay Sweetness - Dry Body - Light Acidity - High Flavor - Green Fruit Unoaked Champagne French sparkling wine made from Chardonnay and Pinot Noir Acidity - High Sancerre French wine made with Sauvignon Blanc Body - Medium Acidity - High Flavor - Green fruits/herbaceous Red Bordeaux French wine blend made from Caberet Sauvignon and Merlot Body - Medium Tannin - High Flavor - Oak Pinot Grigio Italian wine Body - Light Acidity - High Flavor - Light Sauternes Bordeaux white wine Body - Full Acidity - High Flavor - Stone fruit/honey Soave Italian wine Body - Light Acidity - High Flavor - Citrus/apple Cava Sparkling wine from Spain Body - Light Châteauneuf-du-Pape Red wine from France Body - Full Flavor - Red fruits/spicy Rioja Red wine from Spain Body - Full Flavor - Red Fruit/spicy oak Chianti Red wine from Italy Body - Medium Acidity - High Tannin - High Beaujolais Red wine from France Body - Light Tannins - Low Flavor - Red fruit Unoaked White Grapes Winemaking Process Press Ferment Mature Bottle Black Grapes Winemaking Process Ferment Press Mature Bottle Wine Tasting Technique Look Smell Taste Clarity Hold towards you: Clear, bright, or dull Color Intensity Hold glass away from you: Pale, medium, or dark Color of Wine Lemon/green Gold Pink Ruby Purple High Acidity = More Red Low Acidity = More Purple Faulty Aromas Damp cardboard Nail varnish Vinegar Taste: Sweetness Dry Medium Sweet Taste: Flavor Characteristics Fruits Spices Vegetables Oak Wet leaves Mushrooms Taste: Body Light Medium Full (skim-whole milk) Taste: Tannins Furry Feel Taste: Acid Mouthwatering Taste: Alcohol Burn Taste: Finish How long? Wine Storage Cool and constant temperature On its side Away from strong sunshine or artificial light Wine Lists By Country: Region Varietal: Types of grapes Progressive: Body Sparkling wine serving temp: 6-10 C Sweet white wine serving temp: 6-8 C Light/medium-bodied white or rosé serving temp: 7-10 C Medium/full-bodied oaked white wine serving temp: 10-13 C Light-bodied red wine serving temp: 13 C Standard 750ml bottle = 6 x 125 ml glasses 4 x 175 ml glasses 3 x 250 ml glasses Medium/full-bodied red wine serving temp: 15-18 C Sweetness in food increases perception of: Bitterness, acidity and burning effect of alcohol in wine Sweetness in food decreases the perception of: Body, sweetness & fruitiness in wine Umami in food increases the perception of: Bitterness, acidity and alcohol burn in wine Umami in food decreases the perception of: Body, sweetness and fruitiness in wine Acidity in food increases the perception: Body, sweetness and fruitiness in wine Acidity in food decreases the perception: Acidity in wine Salt in food increases the perception: Body in wine Salt in food decreases the perception: Bitterness and acidity in wine Bitterness in food: Increases the bitterness in wine Chili heat in food increases the perception: Bitterness, acidity and alcohol burn in wine Chili heat in food decreases the perception: Body, richness, sweetness and fruitiness in wine Pair high acid foods with: High acid wines Dishes high in sugar should be paired with: Wine that has at least as much sugar Dishes high in umami should be paired with: Wines more fruity than tannic Dishes high in bitterness should be paired with: White or low-tannin red wine Dishes high in chili heat should be paired with: White or low tannin red wines with low alcohol