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.

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

As red grapes ripen their color changes from

• red to clear
• green to red
• green to golden
• green to clear

Germany's leading white grape is

• Sancerre
• Chardonnay
• Riesling
• Bordeaux
• Sauvignon Blanc

Grapes like to grow between these latitudes

• 30 and 60 degrees
• 10 and 20 degrees
• 30 and 50 degrees
• 80 and 100 degrees

Fortified wines tend to have have alcohol levels (ABV) of

• 5-10%
• 10-12%
• 15-22%
• 25-30%

Burgundy's white grape is

• Sauvignon Blanc
• Chardonnay
• Pinot Noir
• Sancerre

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

High tannin, medium acid, black pepper and licorice would most often be associated with

• Merlot
• Pinot Noir
• Chardonnay
• Syrah

Cava and Prosecco are examples of

• Still wines
• Red wines
• Sparkling wines
• Chablis

Red cherry and raspberry are common flavors of

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