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.

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

Fermentation takes sugar and yeast and creates alcohol and

• Carbon Dioxide
• Yeast
• Buttery flavors
• Water
• Tannin

Red cherry and raspberry are common flavors of

• Chardonnay
• Riesling
• Cabernet Sauvignon
• Pinot Noir
• Sauvignon Blanc

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

Cava and Prosecco are examples of

• Still wines
• Red wines
• Sparkling wines
• Chablis

Germany's leading white grape is

• Sancerre
• Chardonnay
• Riesling
• Bordeaux
• Sauvignon Blanc

Black grapes make

• Only red wine
• Only white wine
• Red or white wines
• Food taste sweet

In alcoholic fermentation, sugar plus yeast create

• water and CO2
• alcohol and sugar
• heat and CO2
• alcohol and CO2

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

• Merlot
• Pinot Noir
• Chardonnay
• Syrah

Still wines have alcohol levels of

• 5-10% ABV
• 8-15% ABV
• 11-20% ABV
• 16-28% ABV
• 33-43% ABV