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WSET L1 > "Fine Vintage" Practice Exam > Flashcards

"Fine Vintage" Practice Exam Flashcards

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1
Q 
A. Fortified Wine
B. Light Wine
C. Sparkling Wine
D. Sweet Wine
Which of these is NOT a type of wine?
A

D. Sweet Wines. Sweet wines are a style but not a type of wine

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2
Q

T/F: Light wines have added spirits

A

False. No spirits are added to light wines

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3
Q

Are light wines still or sparkling?

A

Still

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4
Q

T/F: Fino Sherry is a dry wine

A

True. Fino Sherry is a dry wine

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5
Q

Between Madeira and Amarone, which is a fortified wine?

A

Madeira

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6
Q

Which type of wine is Sauternes? (Fortified/Light/Sparkling/Sweet)

A

Light (sweet is the style, not the type)

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7
Q

Which type of wine of Asti (from Italy? (Fortified/Light/Sparkling/Sweet)

A

Sparkling (sweet is the style, not the type)

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8
Q

Which type of wine is Chateauneuf-du-Pape? (Fortified/Light/Sparkling/Sweet)

A

Light

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9
Q 
Which factor(s) determine(s) the color of wine?
A. Alcohol Degree
B. Grape Type
C. Vintage
D. Winemaking style
A

Grape type and Winemaking influence

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10
Q

What is the primary influence of color in wine?

A

Grape skin

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11
Q

T/F: White wine can be made from black grapes

A

True

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12
Q

T/F: Rose wines usually have more body than white wines

A

True

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13
Q

Where in your mouth do you perceive sweetness?

A

Tip of the tongue

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14
Q

Why is acidity important for sweet wines?

A

It prevents the wine from being cloying

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15
Q

What effect does sweetness have on the body of a wine?

A

Sweetness makes a wine feel thicker

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16
Q

Which sweetness level is white zinfandel?

A

Medium sweetness

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17
Q

Which two factors contribute to the body of a wine?

A

Sugar ripeness of the grape and the use of oak

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18
Q

T/F: A white wine that spends time in oak will gain vanilla flavors.

A

True

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19
Q

Oaked California Chardonnay is an example of what kind of wine? (Light-bodied, Medium-bodied, Full-bodied)

A

Full-bodied white wine

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20
Q

White Burgundy is an example of what kind of wine? (Light-bodied, Medium-bodied, Full-bodied)

A

Medium-bodied white wine

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21
Q

Which of the following does Oak add to a wine? Alcohol/Flavor/Tannin/Texture

A

Flavor, Tannin and Texture

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22
Q

How is tannin perceived in your mouth?

A

Mouth-drying sensation

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23
Q

Where does tannin come from?

A

Grape skins

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24
Q

Which of the following does tannin contribute to a wine? (Ability to age/Complexity/Length/Structure)

A

Ability to age, complexity and structure

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25
Q

How is acidity perceived in the mouth?

A

A mouth-watering sensation

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26
Q

Which of the following is an example of a light-bodied red wine? (Australian Shiraz/Beaujolais/Chilean Merlot)

A

Beaujolais

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27
Q

T/F: Acidity helps a wine mature.

A

True

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28
Q

At what alcohol % does yeast die?

A

15%

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29
Q

What does the term “body” refer to in wine?

A

The general feel of a wine in the mouth

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30
Q

When are grapes pressed off their skins when making a white wine?

A

Before fermentation

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31
Q

Which of the following is an example of a full-bodied red wine? (Australian Shiraz/Oaked Chardonnay/Chilean Merlot)

A

Australian Shiraz

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32
Q

T/F: Tannin is a flavor in wine

A

False. Tannin is not a flavor, it’s a mouth feel

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33
Q

Which factors are important to have in order to ripen grapes? (Carbon Dioxide/Heat/Sunshine/Water)

A

Heat and sunshine

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34
Q

What happens to acidity and sugar levels as the season progresses?

A

Acidity levels decrease and sugar levels increase

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35
Q

A wine made from under-ripe grapes will taste:

A

Sour and thin

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36
Q

A wine that tastes alcoholic and flabby comes form which weather conditions?

A

Too much sunlight and heat

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37
Q

Which of the following best describes climate?

A

The amount of sunlight and heat a region normally gets

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38
Q

Which of the following does a region’s climate tell us? (Expected temperatures/Expected weather conditions/Expected style of wine/Expected types of grape)

A

Climate can tell us expected temperature, weather conditions and style of wine

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39
Q

Germany and Northern France would be examples of which type of climate region?

A

Cool climate

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40
Q

Which of the following statements are TRUE about wines from a cool climate? (High in acidity/Mainly white/Lower in alcohol/Refreshing)

A

Cool climate wines are generally high in acidity, mainly white, lower in alcohol and refreshing. All of the above.

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41
Q

Which of the following are considered hot climate regions? (Australia/Central Spain/Germany/Southern France)

A

Australia, Central Spain and Southern France are all considered hot climate regions

42
Q

T/F: Red, high in alcohol, and rich in flavor is a typical of a hot climate wine.

A

True

43
Q

Why are red wines primarily produced in hot climates?

A

Black grapes typically need more time to ripen

44
Q

T/F: A Chardonnay from a cool climate will be typically full-bodied with flavors of stone and tropical fruits.

A

False. Chardonnay from cool climates typically are high in acidity with flavors of green apple and citrus

45
Q

T/F: Cool climate wines are typically lower in alcohol

A

True

46
Q

Dry, intensely fruity, light to medium body with refreshingly high acidity and aromas of green fruits and herbaceous notes best describes which wine? (Chardonnay/Merlot/Pinot Noir/Sauvignon Blanc)

A

Sauvignon Blanc

47
Q

Which of the following is a wine made from Sauvignon Blanc? (Chablis/Champagne/Hermitage/Sancerre)

A

Sancerre

48
Q

Name two common flavor characteristics of Riesling as it ages.

A

Petrol and Dried Apricots

49
Q

Which of the following is often blended with Cabernet Sauvignon in Bordeaux? (Merlot/Pinot Noir/Sauvignon Blanc/Syrah)

A

Merlot

50
Q

Which pair of regions produces good examples of Merlot-based wines?

a. Australia and Côte-Rotie
b. California and Châteauneuf-du-Pape
c. Chile and St. Emilion
d. New Zealand and Burgundy

A

C. Chile and St. Emilion

51
Q

T/F: Pinot Noir produces wines with flavors of cherry, blackberry and black pepper

A

False. Common Pinot Noir flavor characteristics with red fruit character (Strawberry, rasberry, red cherry)

52
Q

A wine that is deeply colored, rich, powerful, peppery and has the ability to age is most likely from which grape?

A

Syrah/Shiraz

53
Q

Germany is most famous for which wine?

A

Riesling

54
Q

Which grape is used in Hermitage?

A

Syrah

55
Q

Among the following, which grape can be described as having floral aromas? (Chardonnay/Pinot Noir/Riesling/Sauvignon Blanc)

A

Riesling

56
Q

Among the following, which grape can be described as having blackcurrant aromas? (Cabernet Sauvignon/Merlot/Pinot Noir/Sauvignon Blanc)

A

Cabernet Sauvignon

57
Q

Which two wines are most commonly paired to make Bordeaux?

A

Cabernet Sauvignon and Merlot

58
Q

T/F: Pinot Grigio is a full-bodied white wine from Italy.

A

False. Pinot Grigio is a light-bodied wine from Italy

59
Q

T/F: Soave is a light-bodied wine from Italy with flavors of citrus and apple

A

True

60
Q

Where is Sauternes?

A

Bordeaux

61
Q

Where is Rioja?

A

Spain

62
Q

Name a popular sparkling wine from Spain

A

Cava

63
Q

T/F: Chateauneuf-du-Pape is a light-bodied red wine with fresh, fruity flavors

A

False. Chateauneuf-du-Pape is a full-bodied red wine with red fruit and spicy flavors

64
Q

During what season are grapes typically harvested?

A

Fall

65
Q

Which of the following happens when grape juice is left in contact with the skins during fermentation?

  1. Acidity levels decrease
  2. Alcohol levels are increased
  3. Color is extracted
  4. Tannins are extracted
A

Color and Tannins are extracted

66
Q

What is a key difference between making red wines and rose wines?

A

Less time is spent in contact with the skins when making rose wine

67
Q

T/F: Tannic red wines mature in bottles

A

True. Tannic wines continue to mature in bottles

68
Q

What are two common aromas in a faulty wine?

A

Damp cardboard or vinegar

69
Q

When a wine smells of wet leaves and mushrooms, what is likely to have happened to the wine?

A

The wine has been matured for a long time in the bottle.

70
Q

Why is it important to draw in air when tasting wine?

A

It releases flavor and aromas

71
Q

T/F: Wines with corks should be stored upright

A

False

72
Q

Which style of wine may be lightly chilled to 13ºC (55ºF)?

a. Beaujolais
b. Châteauneuf-du-Pape
c. Hermitage
d. Rioja

A

Beaujolais

73
Q

What is the ideal serving temperature range for Cava?

A

43-47 degrees F/6-10 degrees C

74
Q

What is the ideal serving temperature range for an oaked Chardonnay?

A

59-64 degrees F/15-18 degrees C

75
Q

Cote Rotie is best served in which sized glassware?

A

Large-sized glassware as it is a red wine

76
Q

Why is a Port served in small glasses?

A

To emphasize the fruit characteristics rather than the alcohol

77
Q

T/F: When opening a sparkling wine, the bottle is turned and not the cork.

A

True

78
Q

How many 125ml glasses can you get from a standard 75cl bottle of wine?

A

6

79
Q

T/F: A Blanket System preserves a wine by removing the oxygen from the bottle.

A

False. A blanket system has a gas heavier than oxygen that forms a protective layer between the wine and air

80
Q

Which acronym refers to the degree of alcohol concentrated in the blood system?

A

BAC

81
Q

T/F: Stomach ulcers can be the result of excessive alcohol consumption.

A

True

82
Q

How many alcohol servings per day does the World Health Organization suggest as a responsible guideline for women?

A

2

83
Q

T/F: Umami decreases the perception of bitterness in wine.

A

False. Umami increases the perception of bitterness in wine

84
Q

Which of the following foods is high in umami?

a. Carrots
b. Cheesecake
c. Lemons
d. Mushrooms

A

Mushrooms are high in umami

85
Q

Define umami

A

a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.

86
Q

When pairing a wine with a dessert, the wine should be _______?

A

A wine should be sweeter than the dessert

87
Q

T/F: Acidity in food increases the perception of acidity in wine.

A

False. Acidity in food decreases the perception of acidity in wine

88
Q

T/F: Sweetness in food decreases the perception of body in wine.

A

True. Sweetness in food decreases the perception of body in wine

89
Q

T/F: Salt can counteract the effect of umami on a wine.

A

True. Salt can counteract the effect of umami on a wine

90
Q

T/F: An oaked, highly tannic red wine is considered to be a high-risk wine.

A

True

91
Q

T/F: Salt decreases the perception of acidity in a wine.

A

True

92
Q

T/F: Chili heat in food decreases the perception of sweetness in a wine.

A

True

93
Q

Is an off-dry wine considered a high- or low-risk wine?

A

Low-risk wine

94
Q

“High risk” wines have ________.

A

High levels of bitterness (oak and tannin) acid and alcohol. High risk can lead to higher quality

95
Q

“Low risk” wines are_________.

A

Simple, unoaked with little residual sugar. But they typically make less interesting combinations

96
Q

T/F: A person’s personal preferences should not be taken into consideration when matching food and wine.

A

False

97
Q

Which of the following elements is not considered a high risk element in a wine?

a. High Acidity
b. High Alcohol
c. Simple Flavours
d. Tannins

A

Simple flavors

98
Q

Which style of wine best matches with blue cheese?

a. Hermitage
b. Rioja
c. Sancerre
d. Sauternes

A

Sauternes

99
Q

Which style of wine best matches with a light salad and vinaigrette dressing?

a. Oaked Chardonnay
b. Pinot Grigio
c. Pinot Noir
d. Australian Shiraz

A

Pinot Grigio

100
Q

T/F: A low acid wine is a good match for fatty or oily foods

A

False. High acid wines match well with fatty or oily foods

WSET L1 (1 decks)

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