WSET LEVEL 3 FULL SOLUTION STUDY GUIDE
◉ 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
◉ 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
