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.

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

• Pinot Noir
• Riesling
• Chardonnay
• Sauvignon Blanc

WSET considers "light wines" to be

• lightly fizzy and less than 10% alcohol
• wines with lower specific gravity
• wines not sparkling or fortified
• rose and white wines rather than red wines
• wines with fewer calories

Germany's leading white grape is

• Sancerre
• Chardonnay
• Riesling
• Bordeaux
• Sauvignon Blanc

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

Sancerre is generally

• Unoaked with high acid and flavors of apple
• Dark, full bodied with cherry flavors and high tannins
• Slightly sweet and sparkling
• Well oaked with flavors of butter and pineapple

As red grapes ripen their color changes from

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

Color in wine is determined by

• careful addition of plant based dyes
• the country where the wine is made
• the type of oak barrels used
• the type of grape and way the wine is made
• the color of the bottle

Umami in food

• Increases the perception of body, sweetness and fruitiness in wine.
• Decreases the perception of bitterness and acid in wine.
• Decreases the perception of body, sweetness and fruitiness in wine.
• Doesn't really exist.

Sherry is from which country

• Spain
• Portugal
• Australia
• All of the above
• None of the above

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