WSET LEVEL 1 SAMPLE QUESTIONS

The pass ratesfor our Level 1 classes is 99%. If you pay attention, you will most likely pass. 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. Level 1 is an introductory class and is not a prerequisite for taking Level 2.

• 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

• cedar, blackcurrant and smoke
• raspberry, mushrooms and earth
• pineapple, butter and clove
• dried fruit and caramel

• Chardonnay
• Sauvignon Blanc
• Riesling
• Cabernet Sauvignon

• 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

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

We pride ourselves with an excellent passing percentage on our Level 2 courses! That said, it is still a more difficult exam than Level with 50 multiple choice questions that you have an hour to complete, which is usually more than enough  time for students to complete this exam.

• South Africa
• Australia
• Chile
• Burgundy

• Bordeaux
• Burgundy
• Loire Valley
• Corsica

• full bodied, tannic red wine
• made from grapes dried in sheds
• light bodied, acidic white wine
• made from sugar cane

• Long cold fermentation
• repeated pump-over
• allowing flor to develop
• lees ageing

• Vodka
• Cava
• Brandy
• Port

• Spain
• Hungary
• South Africa
• Australia
• Germany

• Vodka
• Cava
• Brandy
• Port

• sweet and fortified
• dry and fortified
• dry and unoaked
• oaky and deeply colored

There are two parts to the Level 3 exam - tasting and theory. If you fail one of those parts, you only have to re-take the failed portion. This is a serious exam, there are no shortcuts to success! You will need 55% in each the multiple choice AND the short anwser! Almost 90% of students pass the multiple choice and less than 60% pass the short answer questions. 

• Sparkling wines
• Bordeaux blends
• Oaked Semillon
• Pinot Noir

• Grenache
• Marsanne 
• Roussane
• Viognier

• Similar in fruit characteristics but different varieties
• Identical genetically
• Created by grafting onto rootstock
• Similar to hybrids but only have vinifera parents

• Szamorodni
• Eszencia
• Aszu
• Harslevelu

• Agiorgitiko
• Santorini
• Xinomavro
• Moschofilero

• Baden
• Nahe
• Vouvray
• Menetou-Salon

• Maritime
• Meditteranean
• Continental
• Altitude

The "short answer" theory section is very difficult and should be the main focus of your sudies.One sentence answers won't suffice - these questions often need a couple paragraphs to properly address. Your answers must address "How" and "Why", connecting everything you have learned back to style, quality and price. If you register for our Level 3 class, you will receive tips and tricks, and plenty of practice theory questions that will get you comfortable with how to address this section of the exam.

 What are the main differences between a Clone, Crossing and a Hybrid grape variety and what is an example of each? What are they often used for in vineyards and why are they suitable?

 Managing vineyard diseases is crucial to the overall health of a vineyard. Name two of these vineyard diseases, how they can be avoided, and how they might affect the finished wine if not dealt with properly.

 Name the four common red grapes used in Bordeaux and describe where they are grown and what they give to the final blend. 

 Below are 4 DOCG Chiantis. Describe how they differ from each other in terms of the source of fruit: 

a. Chianti DOCG

b. Chianti DOCG + Sub Region

c. Chianti Classico DOCG

d. Chianti Classico Gran Selezione DOCG

 Describe the factors that influence the climate of Casablanca, then explain why it is suitable for Sauvignon Blanc. For each of the following, identify winemaking techniques that could be used for these wines, then explain how they contribute to the style and quality of the wine:

a) Before & During Fermentation, b) Post Fermentation.

 Fino Sherry is aged under flor in a solera system. What does flor need to survive and thrive? How does the solera system maintain these conditions? Some finos enter amontillado solera systems for further aging. What has to be done to a fino before this can happen? What impact does this have on the style of the final wine?