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

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

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

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

Which of these is a white wine with high acidity

• Bordeaux
• Tempranillo
• Chablis
• Umami

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

Burgundy's white grape is

• Sauvignon Blanc
• Chardonnay
• Pinot Noir
• Sancerre

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

Cava and Prosecco are examples of

• Still wines
• Red wines
• Sparkling wines
• Chablis

Tannin is contained in

• Grape Pulp
• Grape Skin
• Grape Juice