WSET CERTIFICATION EVALUATION TEST
PAPER COMPLETE QUESTIONS AND
SOLUTIONS
●● Compared with red wines, white wines are generally fermented at
a. Either higher or lower temperatures
b. The same temperature
c. Higher temperatures
d. Lower temperatures
Answer: d. Lower temperatures
●● Vines with lots of large bunches of big grapes are most suitable for
a. Intensely flavored, complex dry wines
b. Inexpensive, simple dry wines
c. Long-lived sweet wines
d. Branded wines
Answer: b. Inexpensive, simple dry wines
●● Why are there very few vineyards lying closeer to the equator than
30 degrees?
a. It is too windy
b. It is generally too hot
,c. There is not enough sunlight
d. It is generally too cold
Answer: b. It is generally too hot
●● Which one of the following describes the production of STILL RED
wines?
a. Crush-Press-Ferment (15-20 degrees C)
b. Crush-Ferment (25-30 C)-Press
c. Ferment (25-30 C)-Fortify-age in sloera-blend
d. Ferment (15-20 C)-bottle-Second fermentation-Disgorge
Answer: b. Crush-Ferment (25-30 C)-Press
●● Which of the following does not add flavors to red wine?
a. New oak barrels
b. Fermantation
c. Glass bottles
d. Grape skins
Answer: c. Glass bottles
●● "Pale lemon color, green fruit and smoky mineral aromas; dry with
high acidity" describes which wine?
a. Chablis AC
b. Oaked Hunter Valley Chardonnay
, c. Chianti Classico DOC
d. Cote Rotie AC
Answer: a. Chablis AC
●● Which of the following pairs of regions are famous for premium
wine made from Syrah/Shiraz?
a. Burgundy & Sancerre
b. Orvieto & Marlborough
c. Hermitage & Barossa Valley
d. Pomerol & St. Emilion
Answer: c. Hermitage & Barossa Valley
●● Which of the following gape varieties is often used to add color and
tannin in a blend with Merlot?
a. Pinot Grigio
b. Pinot Noir
c. Riesling
d. Cabernet Sauvignon
Answer: d. Cabernet Sauvignon
●● Which of the following grape varieties is typically used for dry,
unoaked white wines with pungent herbaceous flavors and high acidity?
a. Cabernet Sauvignon
PAPER COMPLETE QUESTIONS AND
SOLUTIONS
●● Compared with red wines, white wines are generally fermented at
a. Either higher or lower temperatures
b. The same temperature
c. Higher temperatures
d. Lower temperatures
Answer: d. Lower temperatures
●● Vines with lots of large bunches of big grapes are most suitable for
a. Intensely flavored, complex dry wines
b. Inexpensive, simple dry wines
c. Long-lived sweet wines
d. Branded wines
Answer: b. Inexpensive, simple dry wines
●● Why are there very few vineyards lying closeer to the equator than
30 degrees?
a. It is too windy
b. It is generally too hot
,c. There is not enough sunlight
d. It is generally too cold
Answer: b. It is generally too hot
●● Which one of the following describes the production of STILL RED
wines?
a. Crush-Press-Ferment (15-20 degrees C)
b. Crush-Ferment (25-30 C)-Press
c. Ferment (25-30 C)-Fortify-age in sloera-blend
d. Ferment (15-20 C)-bottle-Second fermentation-Disgorge
Answer: b. Crush-Ferment (25-30 C)-Press
●● Which of the following does not add flavors to red wine?
a. New oak barrels
b. Fermantation
c. Glass bottles
d. Grape skins
Answer: c. Glass bottles
●● "Pale lemon color, green fruit and smoky mineral aromas; dry with
high acidity" describes which wine?
a. Chablis AC
b. Oaked Hunter Valley Chardonnay
, c. Chianti Classico DOC
d. Cote Rotie AC
Answer: a. Chablis AC
●● Which of the following pairs of regions are famous for premium
wine made from Syrah/Shiraz?
a. Burgundy & Sancerre
b. Orvieto & Marlborough
c. Hermitage & Barossa Valley
d. Pomerol & St. Emilion
Answer: c. Hermitage & Barossa Valley
●● Which of the following gape varieties is often used to add color and
tannin in a blend with Merlot?
a. Pinot Grigio
b. Pinot Noir
c. Riesling
d. Cabernet Sauvignon
Answer: d. Cabernet Sauvignon
●● Which of the following grape varieties is typically used for dry,
unoaked white wines with pungent herbaceous flavors and high acidity?
a. Cabernet Sauvignon
