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WSET level 3 Exam practice questions and Answers (516 Q/A)
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WSET level 3 Exam practice questions and Answers (516 Q/A)
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WSET level 3 Exam practicequestions and Answers (516 Q/A)
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
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