WSET 1

Question 1

Red burgundy

Answer 1

Pinot noir

Question 2

White burgundy

Answer 2

Chardonnay

Question 3

Champagne

Answer 3

Chardonnay and Pinot Noir

Question 4

Sancerre

Answer 4

Sauvignon Blanc

Question 5

Chablis

Answer 5

Chardonnay (northernmost Burgundy)

Question 6

Bordeaux

Answer 6

Merlot and Cabernet Sauvignon

Question 7

Chardonnay

Answer 7

Cool - high acidity
Warm - low acidity
May mature in oak
Apple lemon peach pineapple

Question 8

Sauvignon Blanc

Answer 8

Dry, high acidity, green fruit, citrus, herbaceous

Question 9

Pinot Grigio

Answer 9

High acidity, light body, pear, lemon

Question 10

Riesling

Answer 10

High acidity but different level if sweetness. Floral, green fruit, stone fruit

Question 11

Cabernet Sauvignon

Answer 11

Dry, high tannin, high acidity, medium to full bodied, black fruit herbaceous. May be oaked

Question 12

Merlot

Answer 12

Dry, medium to full-bodied, red or black fruits, often oak

Question 13

Pinot noir

Answer 13

Dry, light-bodied, red fruit, matured in oak

Question 14

Syrah/Shiraz

Answer 14

Dry, medium to full bodied, black fruit and spice Northern Rhone cool - peppery, Australia warm - black fruit and licorish

Question 15

When does fermentation stop?

Answer 15

When yeast has consumed all alcohol or the alcohol level has become toxic for yeast, about 15%

Question 16

Fermentation process

Answer 16

Yeast consumes sugar and produces alcohol and carbon dioxide

Question 17

Stages of white wine

Answer 17

Crushing, pressing, fermentation, maturation, bottling

Question 18

Stages of red wine

Answer 18

Crushing, fermentation, draining (after a few hours for rose, whole fermentation for red), pressing, maturation, bottling