WSET Level 1 EXAM Questions AND Correct Answers
*Acid and Fat* rule. - ✔✔An acidic wine "cuts" through the fat
of a dish cleansing the palate. Subjective though.
*Acidity*. - ✔✔• Refreshing qualities
• Mouth watering sensation
• Too much acidity ➜ tart
• Too little acidity ➜ flabby and flat
• Helps wine to mature
*Cabernet Sauvignon* profile. - ✔✔• Dry
• Medium to full bodied
• High acidity
• High tannins, deeply coloured
• Black fruits & herbaceous flavours
• Oaked ➜ spice & vanilla
• Often blended
*Chardonnay* profile. - ✔✔• Dry
• Full bodied
,• Rich creamy texture
• Cool region: green fruits, citrus high acidity
• Hot region: Stone fruits, tropical fruits
• It can spend time in oak ➜ spice & vanilla
*Colour* of wine. - ✔✔• *Red* ➜ Black grapes. Juice
fermented in contact with skins
• *White* ➜ Usually white grapes but black grapes as well,
no skin contact. Lighter & refreshing
• *Rosé* ➜ Black grapes. Less skin contact.
*Cool* climate. - ✔✔• Mainly white grapes
• High in acidity
• Lower in alcohol
• Refreshing and crisp
• E.g. North of France and Germany
*Dry* wines. - ✔✔• No sugar left during fermentation
• Most wines are dry
, *Flavour Intensity* rule. - ✔✔Flavours in wine and food do
not overpower each other.
*Fortified* wines. - ✔✔• Extra alcohol added
• 15-22% alcohol
• E.g. Sherry (Spain) & Port (Portugal)
*Full* bodied wine. - ✔✔• Powerful, concentrated and heavy
• Ripen grapes & use of Oak barrels
• E.g. Shiraz (Australia) & oaked Chardonnay (California)
*Glassware* for serving wines. - ✔✔• Red ➜ Large size
glasses
• White/Rosé ➜ Medium size glasses
• Sparkling ➜ Flute glasses
• Fortified ➜ Small glasses
*High Risk Food* - ✔✔• High Sugar ➜ Sweeter wine
• High Umami ➜ add salt or acid to the dish
• High Bitterness ➜ White wine or Low tannin red wine
*Acid and Fat* rule. - ✔✔An acidic wine "cuts" through the fat
of a dish cleansing the palate. Subjective though.
*Acidity*. - ✔✔• Refreshing qualities
• Mouth watering sensation
• Too much acidity ➜ tart
• Too little acidity ➜ flabby and flat
• Helps wine to mature
*Cabernet Sauvignon* profile. - ✔✔• Dry
• Medium to full bodied
• High acidity
• High tannins, deeply coloured
• Black fruits & herbaceous flavours
• Oaked ➜ spice & vanilla
• Often blended
*Chardonnay* profile. - ✔✔• Dry
• Full bodied
,• Rich creamy texture
• Cool region: green fruits, citrus high acidity
• Hot region: Stone fruits, tropical fruits
• It can spend time in oak ➜ spice & vanilla
*Colour* of wine. - ✔✔• *Red* ➜ Black grapes. Juice
fermented in contact with skins
• *White* ➜ Usually white grapes but black grapes as well,
no skin contact. Lighter & refreshing
• *Rosé* ➜ Black grapes. Less skin contact.
*Cool* climate. - ✔✔• Mainly white grapes
• High in acidity
• Lower in alcohol
• Refreshing and crisp
• E.g. North of France and Germany
*Dry* wines. - ✔✔• No sugar left during fermentation
• Most wines are dry
, *Flavour Intensity* rule. - ✔✔Flavours in wine and food do
not overpower each other.
*Fortified* wines. - ✔✔• Extra alcohol added
• 15-22% alcohol
• E.g. Sherry (Spain) & Port (Portugal)
*Full* bodied wine. - ✔✔• Powerful, concentrated and heavy
• Ripen grapes & use of Oak barrels
• E.g. Shiraz (Australia) & oaked Chardonnay (California)
*Glassware* for serving wines. - ✔✔• Red ➜ Large size
glasses
• White/Rosé ➜ Medium size glasses
• Sparkling ➜ Flute glasses
• Fortified ➜ Small glasses
*High Risk Food* - ✔✔• High Sugar ➜ Sweeter wine
• High Umami ➜ add salt or acid to the dish
• High Bitterness ➜ White wine or Low tannin red wine
