WSET level 3 Exam practice questions with answers

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