WEI

The first thing to know is that our pass rates for LVL1 classes are 99%. If you pay attention, you will most likely pass. Online classes can be a bit more difficult as you don't have the comradierie of a class nor are you guided through the topics and pairing exercises in a face to face with one of our instructors. If you are a student with WEI you can find timed practice exams with scoring in your student portal. 

You will have 45 minutes to answer 30 multiple choice questions, this is plenty of time so take time to ensure you read questions completely.

Again, the Level 1 is an introductory class and is not a prerequisite for taking Level 2.

The warmer the climate, grapes show

• higher sugar and lower acid
• higher sugar and higher acid
• lower sugar and lower acid
• lower sugar and higher acid

White wines

• are always made with white grapes
• can be made with red or white grapes
• have fewer calories than red wines
• have the redness removed by sterile bleach

With regard to pairing wine with food, a "low risk" wine might be a(n)

• Tawny Port
• Unoaked wine with some residual sugar
• Simple, oaky, California Chardonnay
• Wine under 10% alcohol
• Full bodied, New World, red blend

Fortified Wines are

• wines with alcohol levels of 45-65%
• wines with alcohol levels of 15-22%
• those packaged in bottles designed to withstand abuse from transport and handling
• wines that have protein added
• from chateaus with a moat

Green bell pepper, asparagus and cut grass are often associated with

• Pinot Noir
• Riesling
• Chardonnay
• Sauvignon Blanc

Red cherry and raspberry are common flavors of

• Chardonnay
• Riesling
• Cabernet Sauvignon
• Pinot Noir
• Sauvignon Blanc

Fermentation takes sugar and yeast and creates alcohol and

• Carbon Dioxide
• Yeast
• Buttery flavors
• Water
• Tannin

Salt in food

• Decreases perception of bitterness and acidity in wine
• Increases bitterness in wine
• Increases perception of bitterness and acidity in wine
• Decreases perception of sweetness and richness in wine

Bitterness in food

• Increases perception of body in the wine
• Decreases perception of acidity and alcohol in wine
• Increases bitterness in wine
• Increases perception of acidity and alcohol in wine

Once a bottle has been opened, what can help keep the wine fresh?

• Storing the bottle on its side.
• Use of a vacuum system
• Pouring all the wine into a new clean container
• Keeping the bottle slightly warm