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.

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.

Which of these is a white wine with high acidity

• Bordeaux
• Tempranillo
• Chablis
• Umami

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

High tannin, medium acid, black pepper and licorice would most often be associated with

• Merlot
• Pinot Noir
• Chardonnay
• Syrah

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

Tannin is contained in

• Grape Pulp
• Grape Skin
• Grape Juice

Crush - press - ferment describes

• Rose wine production
• Red wine production
• White wine production
• Dessert wine production

As red grapes ripen their color changes from

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

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