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WSET Multiple Choice > Multiple Choice > Flashcards

Multiple Choice Flashcards

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1
Q

T F Grapes harvested by machine do not need to be destemmed

A

True

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2
Q

San Antonio Valley is a sub-region that a reputation for what grage

A

Sauvignon Blanc

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3
Q

Is this paired correctly? Pflaz and Forst

A

True

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4
Q

At what temperatures do wines stop growing?

A

10 Cellcius

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5
Q

Brouilly is a wine from

A

Beaujolais

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6
Q

Name 2 Australian regions with a reputation for the productions of premium sparkling wines from Pinot Noir and Chardonay

A

Yarra Valley and Tasmania

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7
Q

T F Wines from Macon can be either red or white

A

True

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8
Q

Which wine making techniques is used to produce a red wine with low levells of tannin and flavours of cinnamon and kirsch?

A

Carbonic Maceration

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9
Q

T F Valpolicella Ripasso is made by adding unpressed grape skins to a wine that has already finished fermenting

A

True

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10
Q

Menetou-Salon is close in style to which grape/area

A

Sancerre

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11
Q

T F Sterile filtration guarantees microbiological stabilization

A

True

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12
Q

At what abv level can Flor not grow?

A

17%

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13
Q

T F Baga typically has the following characteristics - deep color high tannin

A

True

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14
Q

Tawny is a style of Port - T F

A

True

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15
Q

South Africa has what categories of Wine of Origin scheme?

A

Region - District - Ward

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16
Q

Santorini is best know for white wines made from -

A

Assyrtiko

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17
Q

Racking is the process of -

A

removing wine from its sentiment

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18
Q

Grosses Gewachs means a wine is

A

is dry

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19
Q

Is Pinot Blanc permitted grape varieties is permitted in Alsace?

A

No

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20
Q

What forms part of the appellation law in St-Emillion?

A

the classification system

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21
Q

Los Carneros is cooled by what?

A

The ocean

22
Q

What set of conditions forms MLF?

A

Low temperature High SO2

23
Q

Soil performs the following

A

influences vineyard temperature, supplies the vine with nutrients, DOES NOT supply water

24
Q

What type of wine is Madiran?

A

dry red wine

25
Q

Dolcetto is a wine that is black or white?

A

Black

26
Q

Describe a Bandol -

A

Full bodied red high tannins black fruit aromas

27
Q

Name a pair of regions that have a reputation for Riesling -

A

Eden Valley and Clare Valley

28
Q

What grapes are used in making Sherry?

A

Palomino Pedro Ximenez Muscat of Alexandria

29
Q

Name the characteristics of a Semillon from Hunter Valley -

A

High acid Pronounced aromas of vanilla

30
Q

Sparkling wines using the transfer method get their second fermentation in what?

A

The bottle

31
Q

Rbera del Duero is Maritime influenced, early morning autumn mist, high altitude, or cold air descending from the Pyrenees?

A

High Altitude

32
Q

Which is an important natural factor in Ribera del Duero? Maritime influence, early morning autumn mist, high altitude, cold air descending from the Pyrenees?

A

High altitude

33
Q

What is the minimum length of maturation required for vintage Champagne?

A

36 months

34
Q

Which one of the following is an Italian labelling term? DO, DOCG, DOQ, DOCa

A

DOCG

35
Q

Salt in food can make a wine seem -

A

Less bitter and less acidic

36
Q

Swartland is an important source of old vine what?

A

Chennin Blanc

37
Q

Grapes used in the production of premium quality sparkling wines typically have the follow characteristics -

A

Low sugar, high acid

38
Q

What is the climate of Meseta Central in central Spain?

A

High continentalality, low rainfall

39
Q

Which region in New Zealand has established a reputation for premium Pinot Noir?

A

Martinborough

40
Q

Rapid extraction of color and tannin proir to fortification is essential to what wine?

A

Port

41
Q

Saint-Joseph and Syrah

A

Matched

42
Q

What is used to make sweet styles of Sherry?

A

Using sun-dried grapes, blending a PX wine with a dry wine, adding RCGM to a dry wine

43
Q

What are important natural factors in Mendoza?

A

Hail, altitude

44
Q

What is the minimum period of maturation in oak required for a Spanish red wine to be labelled Reserva?

A

12 months

45
Q

Which wine fault is identified by a distinct smell of vinegar or nail polish remover?

A

Volatile acidity

46
Q

TCA - Trichloroanisole

A

Taint of wine aroma like damp carboard.

47
Q

Reduction

A

Opposite of Oxidation. Fault gives wine a stinky character - rotten eggs, boiled cabbage, boiled onions

48
Q

Sulfur Dioxide

A

Smells like extinguished matches

49
Q

Oxidation

A

Opposite of Reduction.failure of closure, wine appears deeper color brown. May have aromas of toffee, honey, caramel, or coffee lacks freshness and fruitiness

50
Q

Out of condition

A

Lost their vibrancy, freshness, may taste dull and stale. May have been stored poorly.

51
Q

Volatile Acidity VA

A

high levels of VA gives aromas of nail polish remover, vinegar

52
Q

Brettanomyces - Brett

A

Yeast gives wine plastic or animal aromas, hot vinyl, smoked meat, leather, or sweaty horses. Some enjoy these.

WSET Multiple Choice (1 decks)

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