WSET level 3 Exam practice questions With 100% Verified Answer.

pairing for goat cheese - correct answer Sancerre local food pairs with - correct answer local wine pairing with stilton cheese - correct answer port pair w/ sweet food - correct answer sweeter wine/no tannins 3 species of grapes native to north america - correct answer vitis riparia, vitis berlandieri, vitis rupestris what is a "shoot" on a vine - correct answer the new growth a vine produces each year what does bitterness in food do - correct answer increases bitterness in wine chili heat in food does what? - correct answer increases perception of bitterness, astringency, acidity, and alcohol burn decreases the perception of body, richness, sweetness, and fruitiness in wine "reduction" giveaway - correct answer rotten eggs pairing for curry - correct answer light bodied unoaked white wine non-conventional pairing w/ sweet wine - correct answer salty food TCA giveaway - correct answer damp cardboard what is a "cane" of a vine - correct answer a long vine with 8-15 buds what is a "spur" of a vine - correct answer a short vine with only 2-3 buds color descriptors for WSET red wines - correct answer ruby, purple, garnet, brown sweetness on the tongue location - correct answer tip tannin in the mouth is found - correct answer mainly the gums, especially the front top salt in food does what - correct answer increases the perception of body in wine decreases the perception of astringency, bitterness, and acidity in wine oxidation giveaway - correct 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 - correct answer vinegar or nail polish remover Sulphur dioxide giveaway - correct answer acrid smell like a stuck match (more present in sweet white wines) Primary aromas - correct answer fruity and floral (aromas due to the actual grapes) secondary aromas - correct 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? - correct answer up to about 4 g/l medium sweet = ___ g/l? - correct answer about 10-45 g/l medium dry = ___ g/l? - correct answer up to about 18 g/l sweet = ___ g/l? - correct answer above 45 g/l luscious = ___g/l? - correct answer above 150 g/l alcohol ranges - correct 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 - correct answer 16.5 - 18.5 % color descriptors for WSET whites - correct answer lemon green lemon gold amber brown bitter on tongue - correct answer back sour (acids) on tongue - correct answer sides salt on tongue - correct answer middle oyster pairing - correct 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 - correct answer manzanilla what does acidity in food do - correct 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 - correct answer flat, flabby, and lacking focus fatty or oily food pair well with - correct answer acidic wines dishes high in umami should be paired with - correct answer wines that are more fruity than tannic bitter dishes should be paired with - correct answer white wines or low tannin red wines chili heat can be paired with - correct answer low alcohol, low tannin wines that are very fruity