WSET Level 1 Practice Question · Episode 51
Show Answer & Explanation (try the quiz first)
Practice Question
Which of the following is NOT a flavor typically added to Chardonnay when it is fermented or aged in oak barrels?
- A. Vanilla
- B. Toast
- C. Lemon
- D. Butter
Answer & Explanation
Answer: C. Lemon Explanation: Lemon is a 'primary fruit flavor' that comes from the grape itself. Vanilla and Toast are flavors derived from the oak wood during ageing. Butter and Cream flavors are typically created through a process called 'Malolactic Conversion' (or Malolactic Fermentation), which often occurs while the wine is in oak. Chardonnay is famous for being a 'blank canvas' that can beautifully showcase these winemaking techniques.
Key Theory Summary
Chardonnay can be crafted into two very different styles depending on the winemaker's intent: 1. Unoaked Chardonnay: - Characteristics: Fresh and light. - Flavors: Citrus (lemon), Green apple. - Example: Chablis. 2. Oaked Chardonnay: - Characteristics: Full-bodied and creamy. - Flavors: Vanilla, Butter, Toast, Hazelnut. - Example: California Chardonnay, Cote de Beaune.
Expert Exam Tip
[Trap]: Do not assume "all Chardonnay tastes like butter." Chardonnay aged in stainless steel is crisp and zesty, much like a green apple. [Tip]: If you see the words 'Vanilla' or 'Toast' in the exam, it's almost certainly referring to an 'Oaked' wine.