WSET (Wine & Spirit Education Test) Level 1

Wine is best stored in a cool, dark location away from vibrations. Sunlight and heat can "cook" a wine.

Red wine comes from the use of red (all dark colored) grapes. During the fermentation process, the grape juice remains in contact with the skins for a period of a couple of weeks, giving the red wine its color. If the skins are removed immediately after the crush, the resulting wine from the red grapes will actually be white or light pink.

If a bottle of wine with a cork is stored upright, the cork will dry out, allowing oxygen to enter the bottle. This will result in oxidation of the wine, turning the wine (both red and white) more brown in color, tasting stale, and giving undesirable flavors.

While most of the world refers to the grape as Syrah, Australia refers to it as Shiraz. Two of the worlds best regions for this grape are the Cotes du Rhone inSoutheastern France and the Barossa Valley in South Australia.

Cava is the correct answer because it is the name for sparkling wine from Spain. Champagne is a sparkling wine from France, Prosecco is from Italy, and Asti is a type of sparkling wine from the Piedmont region of Italy. Therefore, Cava is the only option that corresponds to the sparkling wine specifically from Spain.

Red wines will have a varying amount of tannin levels depending upon the grape used and the winemaking process. Tannins add astringency (dryness) and bitterness. Wines high in tannins will have the tannins "soften" or "mellow" with age.

Chardonnay is the world's most popular wine. While most of us know it for the heavy oak and butter flavors, neither of these flavors actually come from the grape, but from winemaking techniques frequently applied to this particular grape.

While the majority of white wine comes from white grapes, white wine can also be made from red grapes if the skins are removed immediately after the crush.

While hearing about a 1980 Chateau Margaux sounds exotic, the truth is that most wines are created with the intent to be consumed within a short period of time, especially among white and sparkling wines.

Bordeaux is located southwest France. Regions on the left bank of the Garonne river(south of the river) tend to have a higher percentage of Cabernet Sauvignon while reqions on the right bank (north of the river) use Merlot as the predominant grape.

Beaujolais-Nouveau is produced from the Gamay grape and comes from the Beaujolais region in Eastern France (just south of Burgundy). This light red wine benefits from being slightly chilled and is best consumed very young.

Riesling traditionally hails from Germany, although it also does well in Alsace, the Pacific Northwest, New York, and cooler regions in Australia and New Zealand. It is light bodied, fruity, and tangy.

The pasta itself rarely is the deciding factor on which wine to use. It is the other components of the pasta dish (sauce, filling) that are the determining factor.

Tempranillo is a still red wine because it is made from red grapes and does not undergo any carbonation or fermentation process to produce bubbles or effervescence. It is typically aged in oak barrels, resulting in a smooth and rich flavor profile. Spatlese is a German term used to describe a late-harvest wine, which can be either red or white. Sherry is a fortified wine that can be either red or white, but it is typically dry or semi-sweet. Pinot Gris is a white wine grape variety, so it is not a red wine.

Spain is the correct answer because Sherry is a fortified wine that is produced in the region of Jerez in southern Spain. The production of Sherry is regulated by Spanish law, and it must meet specific criteria to be labeled as Sherry. The unique climate and soil conditions in Jerez contribute to the distinct flavor profile of Sherry, making it a popular and traditional Spanish wine.

Cork taint is a result of contact with a flawed cork. This occurs in 1% to 7% of all wines depending upon your source. Cork taint is undetectable until a wine is opened. It occurs in all quality levels and price ranges of wines. A wine suffering from cork taint is referred to as "corked" and should be discarded.

While the finest champagnes all result from a secondary fermentation occurring in the bottle, this is also the most labor-intensive (and therefore expensive) method (traditional method). Other methods include a secondary fermentation in a closed tank(Tank or Charmat method), or simple carbonation (which results in large, flabby, short-lasting bubbles).

While winemakers can certainly manipulate the final wine, generally speaking, Pinot Noir wines tend to be lightest and lowest in tannins while Cabernet Sauvignon is the boldest and most tannic. Merlot is usually right in the middle.

The Chianti region lies within Tuscany in western Italy. Laws dictate that the grape Sangiovese must be used in order for the wine to be called a "Chianti". Pioneering winemakers have experimenting with blending Sangiovese with Cabernet Sauvignon and other grapes to make "Super Tuscan" wines.

Rioja lies in Northern Spain along the Ebro river

Sauvignon Blanc is known for its crisp acidity and fresh, herbaceous flavors. It is typically not aged in oak, which preserves its vibrant character and allows its fruit-forward notes to shine. Chardonnay, on the other hand, can range from light to full-bodied and is often aged in oak, adding complexity and richness. Riesling is also highly acidic but can vary in sweetness and can be aged in oak to develop honeyed and petrol-like notes.

Tannins can help soften and break down a chewy piece of meat. Dark red wines balance well with rich cuts of meat while lighter reds and nearly all whites would be overwhelmed by the flavors of the meat.

Burgundy lies in eastern France along the Soane river. It is the world's most famous region for exceptional red wines made from Pinot Noir.

The Rhone valley lies in southeastern France where the Rhone river meets the Mediterranean sea. Wines in the Northern Rhone tend to be made with a high percentage of Syrah while the wines in the south use a higher amount of Grenache along with Syrah and Mourvedre.

Traditional and tank method are two commonly used methods to make sparkling wine. In the traditional method, also known as the Champagne method, the wine undergoes a second fermentation in the bottle, creating the carbonation. This method is time-consuming and labor-intensive. The tank method, also called the Charmat method, involves conducting the second fermentation in large tanks rather than individual bottles. Both methods result in the production of sparkling wine, making it the correct answer.

Most fine rose wines result from contact with red grape skins for a short (2-3 day) period of time during fermentation. This requires the winemaker to gauge the desired level of color and remove the skins at the precise moment he achieves the proper color. A much less stressful method used in bulk rose production is to blend a finished red wine with a finished white wine to obtain the proper color level.