LVL 1 Wine Sample Questions & Tips

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.

As red grapes ripen their color changes from
  • red to clear
  • green to red
  • green to golden
  • green to clear
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
The amount of alcohol in a person's blood is often referred to as...
  • DOC
  • Tolerance
  • BAC
Crush - press - ferment describes
  • Rose wine production
  • Red wine production
  • White wine production
  • Dessert wine production
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.
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
Yeast
  • eat sugar and produce carbon dioxide and alcohol
  • eat alcohol and produce sugar and carbon dioxide
  • consume nitrogen and produce alcohol
  • are not easily found in nature
  • are a fungus that can cure many diseases
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
LVL 1 Wine Sample Questions & Tips
LVL 2 Wine Sample Questions & Tips
LVL 2 Spirits Sample Questions
LVL 3 Wine Sample Multiple Choice Questions
LVL3 Wine Short Answer
LVL3 Wine Tasting Tips