April 2014 Quiz
Each month we bring you a new quiz to help you gauge your wine knowledge. Test your skills on answering a range of questions pulled from WSET Level 1, 2, and 3 as well as the CSW certification programs offered by Napa Valley Wine Academy.
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CWE and WSET Level 3 Advanced Questions: Which statement is not true?
The wines labelled Entre-Deux-Mers must be white
Wines made in Barsac can be labelled as Sauternes
Saint Emilion Grand Cru Classe is the highest appellation designation in that region
Loupiac is a satellite appellation of Sauternes
WSET Level One Question: Which is not an example of a dry, white wine:
WSET Level Two Question: When matching acidic foods to wine, it is often better for the wine to:
Trick question. You do not want to pair acidic foods with wine
Be softer, low acid to balance out the acidity
Be more acidic so the foods do not seem flavorless
Be acidic, matching the food’s acidity
CWE and WSET Level 3 Advanced Questions: Which list includes lesser known appellations that banded together under the Cotes de Bordeaux appellation?
Blaye, Cotes de Bourg, Castillon, Cadillac
Blaye, Cadillac, Castillon, Francs
Castillon, Francs, Cadillac, Loupiac
Blaye, Cotes de Boug, Castillon, Entre-Deux-Mers
WSET Level One Question: The best example of a full-bodied wine is:
Shiraz from Australia
Sauvignon blanc from France
CWE and WSET Level 3 Advanced Questions: Which of the following is not a generic appellation of Bordeaux?
Bordeaux Premiere Cru Classé
WSET Level Two Question Highly flavored foods should be paired with
Red wines only
Wines of similar intensity
Wines with more intensity
Wines with less intensity
WSET Level Two Question Hot chili spiced foods make a wine seem…..
WSET Level One Question: The more sugar in a sweet wine…
The more refreshing a wine will be
The richer and thicker the body of the wine will feel
The more vanilla flavor the wine will have
The more nutty flavors there will be in young wines
WSET Level One Question: The best example of a light-bodied wine is:
Syrah from California
Merlot from Chile
WSET Level Two Question: Steak often pairs well with tannic red wines because:
White wines do not have the richness to pair with red meats
Red meat is usually salted and salt softens the effect of tannins
They both share a high percentage of potassium
the proteins in red meat break down the tannins
CWE and WSET Level 3 Advanced Questions: Dry white wines made in the Medoc and Sauternes are labeled under which appellation :
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