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WSET Level 3 Exam Latest 2024 with complete solution
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WSET Level 3 Exam Latest 2024 with complete solution
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WSET Level 3 Exam Latest 2024 with complete solutionpairing for goat cheese - ANSWER Sancerre
local food pairs with - ANSWER local wine
pairing with stilton cheese - ANSWER port
pair w/ sweet food - ANSWER sweeter wine/no tannins
3 species of grapes native to north america - ANSWER vitis riparia, vitis
berlandieri, vitis rupestris
what is a "shoot" on a vine - ANSWER the new growth a vine produces each year
what does bitterness in food do - ANSWER increases bitterness in wine
chili heat in food does what? - ANSWER increases perception of bitterness,
astringency, acidity, and alcohol burn
decreases the perception of body, richness, sweetness, and fruitiness in wine
"reduction" giveaway - ANSWER rotten eggs
pairing for curry - ANSWER light bodied unoaked white wine
non-conventional pairing w/ sweet wine - ANSWER salty food
TCA giveaway - ANSWER damp cardboard
what is a "cane" of a vine - ANSWER a long vine with 8-15 buds
what is a "spur" of a vine - ANSWER a short vine with only 2-3 buds
color descriptors for WSET red wines - ANSWER ruby, purple, garnet, brown
sweetness on the tongue location - ANSWER tip
tannin in the mouth is found - ANSWER mainly the gums, especially the front top
salt in food does what - ANSWER increases the perception of body in wine
decreases the perception of astringency, bitterness, and acidity in wine
,oxidation giveaway - ANSWER deeper colored and browner than it should be
scents of toffee, honey, caramel or coffee with a lack of fruit
volatile acidity (VA) giveaway - ANSWER vinegar or nail polish remover
Sulphur dioxide giveaway - ANSWER acrid smell like a stuck match
(more present in sweet white wines)
Primary aromas - ANSWER fruity and floral (aromas due to the actual grapes)
secondary aromas - ANSWER 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? - ANSWER up to about 4 g/l
medium sweet = ___ g/l? - ANSWER about 10-45 g/l
medium dry = ___ g/l? - ANSWER up to about 18 g/l
sweet = ___ g/l? - ANSWER above 45 g/l
luscious = ___g/l? - ANSWER above 150 g/l
alcohol ranges - ANSWER 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 - ANSWER 16.5 - 18.5 %
color descriptors for WSET whites - ANSWER lemon green
lemon
gold
amber
brown
bitter on tongue - ANSWER back
sour (acids) on tongue - ANSWER sides
salt on tongue - ANSWER middle
oyster pairing - ANSWER 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 - ANSWER manzanilla
what does acidity in food do - ANSWER 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 - ANSWER flat, flabby, and
lacking focus
fatty or oily food pair well with - ANSWER acidic wines
dishes high in umami should be paired with - ANSWER wines that are more fruity
than tannic
bitter dishes should be paired with - ANSWER white wines or low tannin red wines
chili heat can be paired with - ANSWER low alcohol, low tannin wines that are very
fruity
bettanomyces giveaway - ANSWER plastic, hot vinyl, smoked meat, leather,
sweaty horses
off dry = ___ g/l? - ANSWER about 5-9 g/l
what does sweetness in food do? - ANSWER 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? - ANSWER increases the perception of bitterness,
astringency, and alcohol burn in wine
decreases the perception of body, sweetness, and fruitiness in wine
tertiary aromas - ANSWER 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 - ANSWER later harvesting or hotter
ripening conditions
fresh fruit in aroma suggests - ANSWER earlier harvesting or cooler ripening
conditions
Auckland climate - ANSWER warm maritime
, Muller Thurgau is a crossing between - ANSWER Riesling and madeline royale
continental climates - ANSWER continentality: high
rainfall: usually low
growing season temp: can be cool, moderate, warm or hot
sunlight: usually very sunny
maritime climates - ANSWER continentality: low to medium
rain: usually medium to high spread all year
growing season temp: usually cool or moderate
sunlight: usually cloudy
burgundy climate - ANSWER moderate continental
Bordeaux climate - ANSWER moderate maritime
Rias Baixas climate - ANSWER moderate maritime
chianti climate - ANSWER moderate mediterranean
la mancha climate - ANSWER hot continental
Mendoza climate - ANSWER warm continental
port climate - ANSWER hot continental
name a grape that would not be able to ripen in a cool environment - ANSWER
grenache
factors that affect annual temperature - ANSWER latitude
altitude
ocean currents
fog
aspect
what is continentality - ANSWER temperature difference between winter and
summer
climate of mosel - ANSWER cool continental
vine vigour - ANSWER a measurement of the size and number of shoots and
leaves a vine grows in a season
when do shoots turn woody - ANSWER the winter after they've grown
climate of muscadet - ANSWER cool maritime
central otago climate - ANSWER moderate continental
Barolo climate - ANSWER moderate continental
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