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.

The warmer the climate, grapes show

• higher sugar and lower acid
• higher sugar and higher acid
• lower sugar and lower acid
• lower sugar and higher acid

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

What becomes a grape each year?

• Seeds
• Tendrils
• Flowers
• Acid

When opening a bottle of sparkling wine you should

• Allow it to come to room temperature
• Always use a high quality corkscrew
• Turn the bottle while keeping the cork still
• Allow for a noticeable 'pop' to attract attention

Which of these is a white wine with high acidity

• Bordeaux
• Tempranillo
• Chablis
• Umami

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

Fermentation takes sugar and yeast and creates alcohol and

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

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

Grapes like to grow between these latitudes

• 30 and 60 degrees
• 10 and 20 degrees
• 30 and 50 degrees
• 80 and 100 degrees

In alcoholic fermentation, sugar plus yeast create

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