WSET level 3 Exam practice Questions Perfectly Answered

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 cardboardwhat 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 contacti.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