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WSET LEVEL 3 EXAMS ACTUAL EXAM COMPLETE 575 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) $22.99   Add to cart

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WSET LEVEL 3 EXAMS ACTUAL EXAM COMPLETE 575 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)

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  • WSET LEVEL 3

WSET LEVEL 3 EXAMS ACTUAL EXAM COMPLETE 575 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)

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  • October 5, 2024
  • 8
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • WSET LEVEL 3
  • WSET LEVEL 3
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10/5/24, 7:46 PM WSET LEVEL 3 EXAMS ACTUAL EXAM COMPLETE 575 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANS…




WSET LEVEL 3 EXAMS ACTUAL EXAM COMPLETE
575 QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS)


Terms in this set (516)


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 vitis riparia, vitis berlandieri, vitis rupestris
to north america

what is a "shoot" on a vine the new growth a vine produces each year

what does bitterness in increases bitterness in wine
food do

increases perception of bitterness, astringency,
acidity, and alcohol burn
chili heat in food does
what?
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 salty food
w/ sweet wine

TCA giveaway damp cardboard

what is a "cane" of a vine a long vine with 8-15 buds

https://quizlet.com/952741669/wset-level-3-exams-actual-exam-complete-575-questions-and-correct-detailed-answers-verified-answers-flash-cards/?n… 1/8

, 10/5/24, 7:46 PM WSET LEVEL 3 EXAMS ACTUAL EXAM COMPLETE 575 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANS…

what is a "spur" of a vine a short vine with only 2-3 buds

color descriptors for ruby, purple, garnet, brown
WSET red wines

sweetness on the tongue tip
location

tannin in the mouth is mainly the gums, especially the front top
found

increases the perception of body in wine

salt in food does what
decreases the perception of astringency, bitterness,
and acidity in wine

deeper colored and browner than it should be
oxidation giveaway scents of toffee, honey, caramel or coffee with a lack
of fruit

volatile acidity (VA) vinegar or nail polish remover
giveaway

acrid smell like a stuck match
Sulphur dioxide giveaway
(more present in sweet white wines)

Primary aromas fruity and floral (aromas due to the actual grapes)

aromas that arise due to production processes like
oak or malo or lees contact
secondary aromas

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




https://quizlet.com/952741669/wset-level-3-exams-actual-exam-complete-575-questions-and-correct-detailed-answers-verified-answers-flash-cards/?n… 2/8

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