SAMPLE QUESTIONS FOR THE INTERMEDIATE CERTIFICATE

The following questions have been taken directly from the WSET Intermediate Certificate Study Guide and will serve as an indicator of how prepared you are for the exam.

1. Which one of the following is true
a) hail helps to protect grapes from fungal attacks
b) too much heat can stop the vine from producing sugars
c) fertile soils give the highest quality grapes for winemaking
d) irrigation is used widely for quality wines production in Europe

2. Compared to red wines, white wines are generally fermented at
a) either higher or lower temperatures
b) the same temperature
c) higher temperatures
d) lower temperatures

3. “Pale lemon colour; green fruit and smoky mineral aromas; dry, with high acidity.”
This tasting note most accurately describes which of the following wines
a) Chablis AC
b) Oaked Hunter Valley Chardonnay
c) Chianti Classico DOC
d) Côte-Rôtie AC

4. Which of the following pairs of regions are famous for premium wines made from Syrah/Shiraz?
a) Burgundy and Sancerre
b) Orvieto and Marlborough region
c) Hermitage AC and Barossa Valley region
d) Pomerol AC and Saint Emilion AC

5. Which of the following wines is most likely to have medium sweetness?
a) Marlborough Sauvignon Blanc
b) Mosel Riesling Spätlese
c) Fino Sherry
d) Coonawarra Cabernet Sauvignon

6. Which of the following varieties is often used in South Africa for inexpensive unoaked white wines?
a) Malbec
b) Chenin Blanc
c) Shiraz
d) Trebbiano

7. Within the Cote d’Or, wines from the very best vineyards will be indicated by which words on the label?
a) Sur Lie
b) Grand Cru
c) Classico
d) Cru Bourgeois

8. Compared to the tank method, bottle-fermented sparkling wines typically have
a) a shorter maturation period
b) more fresh fruit flavours and refreshing acidity
c) bigger bubbles
d) smaller, more persistent bubbles, and complex bready, biscuity flavours

9. A Reserve Tawny Port is
a) Golden in colour, with yeasty flavours
b) High in tannins and acidity
c) Sweet, with nutty aromas
d) Sparkling, and dry in style

10. Which of the following best describes a VSOP Cognac?
a) water-white; neutral nose and neutral flavour
b) amber colour; complex floral, fruity and woody aromas
c) water-white; pronounced aniseed and licorice aromas
d) amber colour; peaty and medicinal aromas

answers: 1 b; 2 d; 3 a; 4 c; 5 b; 6 b; 7 b; 8 d; 9 c; 10 b