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英国品酒师红酒考试模拟试题 WSET-L3 multiple_choice_qs_web

WSET? Level 3 Award in Wines and Spirits

Mock Examination

Name:-……………………………………………………………………………………………………………………………..

1. Which one of the following is closest in style to Sancerre?

a. Vouvray.

b. Bougeuil.

c. Anjou Blanc.

d. Menetou Salon.

2. Which winemaking technique is used to produce a red wine with

low tannin and deep colour?

a. Rack and return.

b. Carbonic maceration.

c. Rotary fermentation.

d. Autovinfication.

3. Coonawarra has established a reputation for

a. Cool climate Pinot Noir.

b. Grassy Sauvignon Blan

c. Full bodied Cabernet Sauvignon.

d. Low alcohol Semillon.

4. The grapes used to make Cava can come from

a. Anywhere in Spain.

b. Penedès only.

c. From a number of delimited regions throughout Spain.

d. Catalunya only.

5. Which grape variety is NOT used in the production of Port?

a. Tinta Roriz.

b. Ugni Blan

c. Touriga Nacional.

d. Touriga Franca.

6. Which of the following statements is true concerning the long

term storage of wine?

a. Strong light has little or no effect on a wine.

b. Bottles should be turned regularly.

c. Wines sealed with a screwcap must be stored on their side.

d. Wine should be stored at a cool constant temperatur

7. Which one of the following is an example of a low-trained, cane-

pruned system of vine cultivation?

a. Single Guyot.

b. Gobelet.

c. Lyre.

d. Geneva Double Curtain.

8. What is the principal grape variety in the Rosé d’Anjou blend?

a. Gamay.

b. Grolleau.

c. Malbec.

d. Cabernet Franc.

9. Central Spain has

CONTINENTALITY RAINFALL

a. High high

b. High low

c. Low high

d. Low low

10. Rutherglen is famous for which style of wine?

a. Sparkling Shiraz.

b. Dry Riesling.

c. Fortified Muscat.

d. Medium(-) alcohol Semillon.

11. Which one of the following is sometimes produced in a

Carterhead still?

a. Brandy.

b. Gin.

c. Tequila.

d. Whisk(e)y.

12. How is tannin detected when tasting a red wine?

a. A burning sensation at the back of the mouth.

b. Stimulation of saliva at the sides of the tongue.

c. A mouth-drying sensation.

d. A woody smell.

13. Within the context of Bordeaux, what is unique about the

classification system in St-Emilion?

a. It applies to the vineyard and not the Chateau.

b. It forms part of the appellation law.

c. Unlike the Médoc it does not permit promotion and

demotion.

d. There is a different ranking for red wine and white win

14. Passito wines

a. are made from dried grapes.

b. are fortified wines.

c. are made from grapes affected by noble rot.

d. always undergo must enrichment.

15. Which of the following is not a wine region in Portugal?

a. Vinho Verde.

b. Alentejo.

c. La Mancha.

d. Bairrada.

16. The temperature in Constantia is moderated by

a. high altitude.

b. its proximity to a large lake.

c. its relative proximity to the equator.

d. cool ocean currents.

17. All Scotch Whisky must be aged for a minimum of

a. 2 years.

b. 3 years.

c. 4 years.

d. 6 years.

18. Which wine fault is identifiable by a distinct aroma of vinegar or

nail polish remover?

a. Volatile acidity.

b. Cork Taint.

c. Brettanomyces.

d. Oxidation.

19. What important roles does the soil perform?

1) Influences vineyard temperature.

2) Supplies the vine with water.

3) Supplies the vine with nutrients.

a. 1 and 2 only.

b. 1 and 3 only.

c. 2 and 3 only.

d. 1, 2 and 3.

20. Which one of the following pairs is correctly matched?

a. Condrieu and Marsanne.

b. Hermitage and Grenache.

c. Saint-Joseph and Syrah.

d. C?te-R?tie and Cinsault.

21. The term Grosses Gew?chs indicates that a wine is

a. Dry and from anywhere in Germany.

b. Lusciously sweet.

c. Dry and from an Erste Lage vineyar

d. Always made from Riesling.

22. The vast majority of the wine production in California comes from

a. Napa Valley.

b. Sonoma.

c. Central Valley.

d. Monterey.

23. The wines of Valpolicella are

a. Made from Dolcetto.

b. Both dry and sweet.

c. Made from Sangiovese.

d. Dry only.

24. Which region in New Zealand has an established reputation for

premium Pinot Noir?

a. Walker Bay.

b. Martinborough.

c. Aucklan

d. Gisborn

25. What is the typical alcohol content of Asti DOCG?

a. 5-5.5% abv.

b. 7-7.5% abv.

c. 10-10.5% abv.

d. 12-12.5% abv.

26. Which one of the following is the base spirit of Grand Marnier?

a. Cognac.

b. Vodka.

c. Rum.

d. Gin.

27. Why are nematodes a problem in vineyards?

a. They attack wine buds in the spring.

b. They infest vine leaves.

c. They split the grapes during harvest.

d. They attack the roots of the vin

28. Where is Bandol?

a. Northern Rh?ne.

b. Southern Rh?ne.

c. Bordeaux.

d. Provenc

29. Which of the following regions have built up a reputation for

aromatic white wines?

1) Rías Baixas.

2) Rueda.

3) Toro.

a. 1 and 2 only.

b. 1 and 3 only.

c. 2 and 3 only.

d. 1, 2 and 3 only.

30. Which province in Argentina produces the greatest volume of

wine?

a. Salta.

b. San Juan.

c. Mendoza.

d. Neuquén.

31. What is the most widely used grape variety in Cognac

production?

a. Folle Blanche.

b. Ugni Blan

c. Baco 22A.

d. Colombard.

32. Which one of the following set of conditions can be used to

encourage malolactic fermentation?

TEMPERATURE SO2

a. high high

b. high low

c. low high

d. low low

33. Which one of the following Italian grape varieties is black?

a. Cortese.

b. Verdicchio.

c. Vernaccia.

d. Dolcetto.

34. Santorini is best known for white wines made from

a. Xinomavro.

b. Agiorgitiko.

c. Assyrtiko.

d. Savatiano.

35. Which of the following statements concerning Madeira is true?

a. Maturation must involve the use of flor.

b. The timing of fortification will vary depending on the style

of wine being made.

c. Vineyard mechanisation is widesprea

d. The use of Estufa is reserved for premium wines only.

36. Reposado Tequila must be aged for a minimum of

a. 2 months.

b. 4 monhts.

c. 6 months.

d. 12 months.

37. Which one of the following operations can be used to prevent the

formation of tartrate crystals after bottling?

a. Fining.

b. Chilling.

c. Surface filtration.

d. Sulphur dioxid

38. Which one of the following grape varieties is NOT permitted for

Alsace Grand Cru?

a. Gewurztraminer.

b. Pinot Blan

c. Muscat.

d. Riesling.

39. Which German wine region is sheltered by the Haardt

Mountains?

a. Pfalz.

b. Rheingau.

c. Nahe.

d. Franken.

40. Which one of the following Champagne styles is the driest?

a. Sec.

b. Brut.

c. Extra Sec.

d. Demi-Sec.

41. Vodka can be made from

1) Molasses.

2) Grain.

3) Potatoes.

a. 1 and 2 only.

b. 1 and 3 only.

c. 2 and 3 only.

d. 1, 2 and 3.

42. Icewine is a particular speciality of

a. Hawke’s Bay.

b. Niagara Peninsula.

c. Mount Veeder.

d. Yarra Valley.

43. Which one of the following is a dry red wine?

a. Barsac.

b. Madiran.

c. Savennières.

d. Puligny-Montrachet.

44. Which one of the following statements concerning the Lower

Murray Zone is true

a. River water irrigation is vital for sustaining viticulture.

b. The climate is cooled by high altitude.

c. Rainfall is high and irrigation is not require

d. The climate is cooled by coastal influences.

45. Which one of the following will guarantee microbiological

stability in a wine?

a. Pasteurisation.

b. Racking.

c. Fining with bentonite.

d. Cool fermentation.

46. Colour in a spirit can come from

1) Oak.

2) The raw material.

3) Caramel.

a. 1 only.

b. 1 and 2 only.

c. 1 and 3 only.

d. 2 and 3 only.

47. Which of the following statements about Chile’s wine regions is

true?

a. The climate is typically continental.

b. The Benguela Current has a cooling effect on the coastal

vineyards.

c. The climate is typically Mediterranean.

d. Irrigation is rarely, if ever, used.

48. In which country is Grüner Veltliner the most extensively planted

grape variety?

a. Germany.

b. Austria.

c. South Africa.

d. Hungary.

49. Bourbon must be made from at least 51%

a. Corn (maize).

b. Rye.

c. Malted barley.

d. Wheat.

50. Which one of the following best describes a mature Alsace

Riesling?

a. Dry with high acidity and a petrol-like nose.

b. Medium-sweet with high acidity and a lychee nose.

c. Dry with low acidity and a honeyed nose.

d. Medium-sweet with low acidity and a honeyed nos