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WSET level 3 Exam Practice Questions and Answers
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WSET level 3 Exam Practice Questions and Answers
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WSET level 3 Exam Practice Questions and Answerssecondary 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
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)
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
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