WSET level 3 Exam practice questions and answers

pairing for goat cheese - Sancerre local food pairs with - local wine pairing with stilton cheese - port pair w/ sweet food - sweeter wine/no tannins 3 species of grapes native to north america - vitis riparia, vitis berlandieri, vitis rupestris what is a "shoot" on a vine - the new growth a vine produces each year what does bitterness in food do - increases bitterness in wine chili heat in food does what? - increases perception of bitterness, astringency, acidity, and alcohol burn decreases the perception of body, richness, sweetness, and fruitiness in wine "reduction" giveaway - rotten eggs pairing for curry - light bodied unoaked white wine non-conventional pairing w/ sweet wine - salty food TCA giveaway - damp cardboard what is a "cane" of a vine - a long vine with 8-15 buds what is a "spur" of a vine - a short vine with only 2-3 buds color descriptors for WSET red wines - ruby, purple, garnet, brown sweetness on the tongue location - tip tannin in the mouth is found - mainly the gums, especially the front top salt in food does what - increases the perception of body in wine decreases the perception of astringency, bitterness, and acidity in wine oxidation giveaway - deeper colored and browner than it should be scents of toffee, honey, caramel or coffee with a lack of fruit volatile acidity (VA) giveaway - vinegar or nail polish remover Sulphur dioxide giveaway - acrid smell like a stuck match (more present in sweet white wines) Primary aromas - fruity and floral (aromas due to the actual grapes) secondary aromas - aromas that arise due to production processes like oak or malo or lees contact i.e. nutty/buttery (malo), yeasty and creamy (lees) dry wine = ___ g/L? - up to about 4 g/l medium sweet = ___ g/l? - about 10-45 g/l medium dry = ___ g/l? - up to about 18 g/l sweet = ___ g/l? - above 45 g/l luscious = ___g/l? - above 150 g/l alcohol ranges - low below 10.5 medium (-) 10.5 - 11.5 medium 11.5 - 13.5 medium (+) 13.5 - 14 high above 14 considered medium alcohol % on a fortified wine - 16.5 - 18.5 % color descriptors for WSET whites - lemon green lemon gold amber brown bitter on tongue - back sour (acids) on tongue - sides salt on tongue - middle oyster pairing - Muscadet and champagne (light in flavor and wont overwhelm the oyster... also high in acid to seem vibrant) other examples could include rias baixas albarino, or hunter valley semillon pairing w/olives - manzanilla what does acidity in food do - increases perception of body, sweetness and fruitiness in wine decreases the perception of acidity in wine high acid food with low acid wine makes wine seem - flat, flabby, and lacking focus fatty or oily food pair well with - acidic wines dishes high in umami should be paired with - wines that are more fruity than tannic bitter dishes should be paired with - white wines or low tannin red wines chili heat can be paired with - low alcohol, low tannin wines that are very fruity bettanomyces giveaway - plastic, hot vinyl, smoked meat, leather, sweaty horses off dry = ___ g/l? - about 5-9 g/l what does sweetness in food do? - increases perception of bitterness, astringency, acidity, and the burning effect of alcohol in wine decreases the perception of body, sweetness, and fruitiness in wine what does umami in food do? - increases the perception of bitterness, astringency, and alcohol burn in wine decreases the perception of body, sweetness, and fruitiness in wine tertiary aromas - due to aging in oak: coffee, toffee, caramel, chocolate, vanilla, toast, wood polish in bottle: savory, i.e. mushroom, vegetable, earth jammy or tropical fruit aroma suggests - later harvesting or hotter ripening conditions fresh fruit in aroma suggests - earlier harvesting or cooler ripening conditions Auckland climate - warm maritime Muller Thurgau is a crossing between - Riesling and madeline royale continental climates - continentality: high rainfall: usually low growing season temp: can be cool, moderate, warm or hot sunlight: usually very sunny maritime climates - continentality: low to medium rain: usually medium to high spread all year growing season temp: usually cool or moderate sunlight: usually cloudy burgundy climate - moderate continental Bordeaux climate - moderate maritime Rias Baixas climate - moderate maritime chianti climate - moderate mediterranean la mancha climate - hot continental Mendoza climate - warm continental port climate - hot continental name a grape that would not be able to ripen in a cool environment - grenache factors that affect annual temperature - latitude altitude ocean currents fog aspect what is continentality - temperature difference between winter and summer climate of mosel - cool continental vine vigour - a measurement of the size and number of shoots and leaves a vine grows in a season when do shoots turn woody - the winter after they've grown