WSET level 3 Exam practice questions with correct answers

WSET level 3 Exam practice questions with
correct answers
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