WSET LEVEL 3 2026 CERTIFICATION
REVIEW HIGH-YIELD Q&A PACK
◉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
REVIEW HIGH-YIELD Q&A PACK
◉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
