Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Wset study this > WB Sample exam questions > Flashcards

WB Sample exam questions Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET® Level 4 D5 Fortified Wines flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET® Level 4 D1 Wine Production flashcards WSET ® Level 4 D2 Business of Wine flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 1 Spirits flashcards
1
Q 
What does the pulp of a grape mainly contain?
A. Tannin and sugar
B. Water and sugar
C. Acid and tannin
D.  Sugar and yeast
A

B. Water and sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What does a vine need for photosynthesis?

a. sunlight and minerals
b. sugar and oxygen
c. tannin and sugar
d. sunlight and co2

A

D. sunlight and co2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

In which season do flower clusters form?

a. summer
b. spring
c. winter
d. autumn

A

B. Spring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which one of the following statements best describes the changes in black grapes as they ripen?
A. The color changes from purple to dark green and acidity levels will decrease.

B. The sugars increase, and the flavors become more herbaceous.

C. The color changes from dark green to purple and the acidity levels increase.

D. The sugars increase, and the flavors change from fresh to cooked fruit.

A

D. The sugars increase, and the flavors change from fresh to cooked fruit.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the ideal conditions for botrytis/noble rot to grow?

a. Cool nights and warm, dry mornings
b. Warm, dry mornings and damp, misty afternoons
c. Damp, misty mornings and rainy afternoons.
d. Damp, misty mornings and warm, dry afternoons

A

D. Damp, misty mornings and warm, dry afternoons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which latitudes north and south of the equator mark the zone where most vineyards are found

a. 40’ and 50’
b. 30’ and 50’
c. 20’ and 40’
d. 30’ and 40’

A

B. 30’ and 50’

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

The vineyards of northern Europe are warmed by

a. fog
b. ocean currents from the Caribbean
c. warm air from mountains
d. high levels of rain

A

B. ocean currents from the Caribbean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which one of the following statements is true?
a. very good or outstanding wines can only be made from hand-harvested grapes

b. very good or outstanding wines can only be made from machine-harvested grapes
c. very good or outstanding wines can be made from both hand and machine harvested grapes
d. very good or outstanding wines cannot be made from machine harvested grapes.

A

C. very good or outstanding wines can be made from both hand and machine harvested grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which one of the following is a French labeling term used to indicate a wine with a protected designation of origin (PDO)

a. appellation f’ orgine controlee
b. qualitatswein
c. vin de pays
d. indication geographique protogee

A

A. appellation f’ orgine controlee

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which one of the following statements is correct?

a. a late harvest wine can only be made from grapes from old vines
b. a late harvest wine will always be dry and low in alcohol
c. a late harvest wine could be dry, off-dry, medium, or sweet
d. a late harvest wine can only be labelled Vendanges tardives in Italy

A

C. a late harvest wine could be dry, off-dry, medium, or sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

The alcohol levels in most dry wines are between

a. 11.5% and 16% abv
b. 17% and 20% abv
c. 5% and 8% abv
d. 9% and 10.5% abv.

A

A. 11.5% and 16% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the correct sequence of events for most red wine-making

a. crushing, pressing, alcoholic fermentation
b. crushing, alcoholic fermentation, pressing
c. pressing, alcoholic fermentation, crushing
d. pressing, crushing, alcoholic fermentation

A

B. crushing, alcoholic fermentation, pressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which part of wine-making gives red wines their color?

a. fermentation in contact with just the pips and stalks
b. pressing juice from the grapes
c. fermentation in oak barrels
d. fermentation in contact with the grape skins

A

D. fermentation in contact with the grape skins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Which of the following techniques are used to produce sweet wines? Select all that apply

a. juice is extracted from grapes with high levels of concentrated sugar.
b. yeast is removed after fermentation has completed
c. a dry wine is blended with a sweet wine

A

A and C

  • juice is extracted from grapes with high levels of concentrated sugar
  • a dry wine is blended with a sweet wine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Old oak vessels

a. add pronounce flavors of oak to a wine
b. allow oxygen to interact with the wine
c. allow the tannin in red wine to soften

A

B and C

  • allow oxygen to interact with the wine
  • allow the tannin in red wine to soften
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Which of the following can be used to add complexity to dry white wines?

  1. Blending
  2. Malolactic conversion
  3. Lees stirring
  4. Barrel fermentation

a. 1 and 2 only
b. 2,3 and 4 only
c. 1 and 4 only
d. 1,2,3 and 4

A

D. 1,2,3 and 4

  1. Blending
  2. Malolactic conversion
  3. Lees stirring
  4. Barrel fermentation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which one of the following best describes a white wine that has matured in bottle?

a. pale gold with aromas of leather and meat
b. pale tawny with aromas of vanilla and prune
c. medium gold with aromas of honey and dried apricot
d. medium gold with aromas of leather and wet leaves

A

C. medium gold with aromas of honey and dried apricot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Outstanding quality red wines age well for several years because they have

a. high tannin, low alcohol and low acidity
b. low tannin, high alcohol and low acidity
c. low tannin, concentrated fruit and high acidity
d. high tannin, concentrated fruit and high acidity

A

D. high tannin, concentrated fruit and high acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Which of the following AOC’s is a full bodied wine with high tannin, high acidity and black-fruit, cedar and tobacco characteristics?

a. Meursault
b. Margaux
c. Beaune
d. Beaujolais

A

B. Margaux

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Youthful Sauvignon Blanc wines have flavors of

a. lemon, honey and nuts
b. grass, blossom, and passion fruit
c. dried apricot, coconut, and biscuit
d. candy, mint and butter

A

B. grass, blossom, and passion fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Which one of the following regions has a reputation for outstanding-quality Chardonnay?

a. Burgundy
b. Alsace
c. Bordeaux
d. Rias Baixas

A

A. Burgundy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which of the following statements is true of Pinot Noir?

a. it is only used to make inexpensive, low-quality wines
b. It typically has a deep color and high levels of tannin
c. Typical flavors include tropical fruit and citrus
d. It is a at its best when grown in cool or moderate climates

A

D. It is a at its best when grown in cool or moderate climates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Which one of the following is renowned for Syrah-based wines?

a. Hermitage
b. Bordeaux
c. Rioja
d. Chianti

A

A. Hermitage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Which grape variety is used to make Sancerre?

a. Sauvignon Blanc
b. Chenin Blanc
c. Riesling
d. Chardonnay

A

A. Sauvignon Blanc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Which of the following grape varieties are commonly grown in Alsace?

  1. Pinot Gris
  2. Chardonnay
  3. Riesling
  4. Semillon

a. 1 and 2
b. 1 and 3
c. 2 and 4
d. 3 and 4

A

B. 1 and 3
Pinot Gris
Riesling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

In Bordeaux, very good and outstanding dry white wines are usually made from

a. Sauvignon Blanc and Chenin Blanc
b. Chardonnay and Semillon
c. Chenin Blanc and Chardonnay
d. Sauvignon Blanc and Semillon

A

D. Sauvignon Blanc and Semillon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Which grape variety is used to make Meursault?

a. Chardonnay
b. Cabernet Sauvignon
c. Sauvignon Blanc
d. Syrah

A

A. Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Sweet with high acidity, low alcohol and dried apricot and honey characteristcs best describes

a. Pouilly-Fume
b. Pouilly-Fuisse
c. Trockenbeerenauslese
d. Sauternes

A

C. Trockenbeerenauslese

29
Q

A wine labelled as Pinot Grigio delle Venezie DOC is typically described as

a. sweet, full-bodied and complex
b. dry, light-bodied and simple
c. medium, full-bodied and complex
d. sweet, light-bodied and simple

A

B. dry, light-bodied and simple

30
Q

Relates to a description of a young Pouilly-Fume.

Appearance.

a. Deep amber
b. Pale lemon
c. Deep gold
d. Pale amber

A

B. Pale lemon

31
Q

Relates to a description of a young Pouilly-Fume.

Nose

a. pronounced intensity of grass, asparagus, apple and wet stones
b. light intensity of apricot, honey, dried fruit and nuts
c. medium intensity of melon, butter, vanilla, and smoke
d. medium intensity of passion fruit, vanilla, and coffee

A

A. pronounced intensity of grass, asparagus, apple and wet stones

32
Q

Relates to a description of a young Pouilly-Fume.

Palate

a. Dry with low acidity
b. medium sweetness with gigh acidity
c. dry with high acidity
d. dry with medium acidity

A

C. dry with high acidity

33
Q

Australia has a reputation for very good and outstanding quality Riesling wines produced in

a. Hawke’s Bay
b. Clare Valley
c. Central Valley
d. Walker Bay

A

B. Clare Valley

34
Q

Grand Cru Classe is a labelling term most associated with which wine region?

a. Rhone
b. Bordeaux
c. Barolo
d. Loire

A

B. Bordeaux

35
Q

Which of the following wine regions are both well known for outstanding quality wines from the Cabernet Sauvignon grape?

a. Rhone Valley and Napa Valley
b. Stellenbosch and Margaret River
c. Barolo and Carneros
d. Burgundy and Coonawarra

A

B. Stellenbosch and Margaret River

36
Q

A Barossa Valley Shiraz wine is typically

a. full bodied with black cherry, vanilla and coffee characteristics
b. light bodied with strawberry, leather, and wet leaf characteristics
c. full bodied with pineapple, butter and honey characteristics
d. light bodied with black cherry, butter and leather characteristics

A

A. full bodied with black cherry, vanilla and coffee characteristics

37
Q

Merlot is often blended with which one of the following grape varieties?

a. Primitivo
b. Chardonnay
c. Pinot Noir
d. Cabernet Sauvignon

A

D. Cabernet Sauvignon

38
Q

Which of the following grape varieties are grown successfully in cool and moderate climates

  1. Merlot
  2. Pinot Noir
  3. Riesling
  4. Sauvignon Blanc

a. 1 and 2
b. 2 and 3
c. 2, 3 and 4
d. 1, 2, 3, and 4

A

2, 3 and 4

  1. Pinot Noir
  2. Riesling
  3. Sauvignon Blanc
39
Q

In the Northern Rhone, the best vineyards are planted

a. on north facing hillsides
b. on flat valley floor
c. close to the coast
d. on steep slopes

A

D. On steep slopes

40
Q

Which of the following is a sub region of Napa Valley?

a. Calistoga
b. Sonoma
c. Stellenbosch
d. Coonawarra

A

A. Calistoga

41
Q

Which one of the following is an Italian black grape variety?

a. Verdicchio
b. Cortese
c. Corvina
d. Chardonnay

A

C. Corvina

42
Q

Which one of the following is a full bodied red wine with high tannin and high acidity?

a. Gavi
b. Soave
c. Barbaresco
d. Rias Baixas

A

C. Barbaresco

43
Q

Which one of the following grape varieties is most important in Rioja?

a. Pedro Ximenez
b. Cabernet Sauvignon
c. Cortese
d. Tempranillo

A

D. Tempranillo

44
Q

Which of the following grape varieties is widely used in the production of rose wines in Spain?

a. Pinotage
b. Garnacha
d. Malbec
d. Carmenere

A

B. Garnacha

45
Q

Malbec is the most important grape in

a. Australia
b. Argentina
c. Chile
d. South Africa

A

B. Argentina

46
Q

Which one of the following grape varieties is widely grown in South Africa?

a. Gewruztraminer
b. Glera
c. Semillon
d. Chenin Blanc

A

D. Chenin Blanc

47
Q

What term is used on an italian wine label to indicate that the grapes were grown in the historic centre of the region?

a. Classico
b. Crianza
c. Riserva
d. Cortese

A

A. Classico

48
Q

Which grape variety is used to make Beaujoloais?

a. Glera
b. Gamay
c. Grenache
d. Garganega

A

B. Gamay

49
Q

Which of the following best describes Fiano di Avellino DOCG?

a. light bodied with high acidity and peach and melon characteristics
b. medium bodied with medium acidity and peach and melon characteristics
c. Full bodied with high acidity and blossom and apple characteristics
d. light bodied with medium acidity and blossom and apple characteristics

A

B. medium bodied with medium acidity and peach and melon characteristics

50
Q

Pinotage is often blended with which of the following varieties for a Cape Blend?

a. Chenin Blanc and Malbec
b. Chenin Blanc and Merlot
c. Cabernet Sauvignon and Viognier
d. Cabernet Sauvignon

A

D. Cabernet and Merlot

51
Q

A Crianza wine from Rioja has

a. longer oak aging requirements than a Reserva wine
b. no oak aging requirements
c. some oak flavors
d. only primary fuit flavors

A

C. some oak flavors

52
Q

Which one of the following regions is known for powerful, full bodied wines made from Garnacha?

a. Priorat
b. Pommard
c. Pomerol
d. Port

A

A. Priorat

53
Q

Amarone della Valpolicella DOCG is made from which grape variety?

a. Corvina
b. Barbera
c. Nebbiolo
d. Verdicchio

A

A. Corvina

54
Q

Minervois AOC is made from a blend of which of the following grape varieties?

a. Grenache and Syrah
b. Syrah and Viognier
c. Tempranillo and Garnacha
d. Syrah and Gamay

A

A. Grenache and Syrah

55
Q

Which of the wines would you recommend for a customer or friend who wishes to purchase a simple, fruity red wine for immediate drinking?

a. Tokaji Aszu
b. Chianti Classico Riserva
c. Barolo
d. Cotes du Rhone

A

D. Cotes du Rhone

56
Q

Sparkling Asti is made from

a. Glera
b. Moscato (Muscat)
c. Chardonnay
d. Pinot Noir

A

B. Moscato (Muscat)

57
Q

In Champagne production, disgorgement is the process of

a. blending still wines
b. moving the lees towards the neck of the bottle
c. removing the lees from the bottle
d. adding sugar and yeast to still wine

A

C. removing the lees from the bottle

58
Q

The flavors of autolysis are

a. lemon and pineapple
b. apple and cream
c. biscuit and bread
d. butter and cream

A

C. biscuit and bread

59
Q

Which of the following best describes Prosecco?

a. light bodied with melon and apple characteristics
b. full bodied with blossom and grape characteristics
c. full bodied with bread and biscuit characteristics
d. medium bodied with lemon and biscuit characteristics

A

A. light bodied with melon and apple characteristics

60
Q

The solera system is a method of

a. adding sweetness to Port
b. blending and aging Sherry
c. removing yeast from Champagne
d. drying grape before fermentation

A

B. blending and aging Sherry

61
Q

Which of the following is a common labelling term for Port?

a. TBA
b. DOC
c. LBV
d. PX

A

C. LBV

62
Q

“Sweet with flavors of almond and apple best describes a

a. pale cream Sherry
b. Vintage Port
c. Oloroso Sherry
d. Ruby Port

A

A. Pale Cream Sherry

63
Q

Which of these wines both come from Spain?

a. Prosecco and Asti
b. Cava and Prosecco
c. Sherry and Asti
d. Cava and Sherry

A

D. Cava and Sherry

64
Q

When opening a bottle of sparkling wine, what can be done to make the process easier and safer?

  1. Chill the wine
  2. Hold the cork securely from the moment the wire cage is loosened
  3. Turn the bottle gently while holding the cork

a. 1 only
b. 1 and 3 only
c. 1 and 2 only
d. 1, 2, and 3

A

D. 1, 2, and 3

65
Q

Which of the following describes ideal storage conditions for wine sealed with a cork?

a. the temperature should be warm
b. the temperature should be cool and constant
c. the bottle should be stored vertically
d. the storage area should be in strong bright light

A

B. the temperature should be cool and constant

66
Q

Cork taint is identified by

a. bits of cork in the bottle
b. deep brown color
c. damp cardboard aromas
d. caramel aromas

A

C. damp cardboard aromas

67
Q

Which of the following pairs of wines should be well chilled before serving?

a. Sauternes and Tokaji Aszu
b. Champagne and Beaujolais
c. Shiraz and Oaked Chardonnay
d. Prosecco and Cabernet Sauvignon

A

A. Sauternes and Tokaji Aszu

68
Q

Which of the following best describes how a vacuum system keeps a wine fresh?

a. a pump is used to add co2 to a wine
b. gas is pumped into the bottle to push out air
c. a pump removes air from the inside of the bottle
d. gas is used to add fresh fruit aromas to wine

A

C. a pump removes air from the inside of the bottle

Wset study this (30 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions