WSET LEVEL 3 EXAMPREP SOLVED
QUESTIONS WITH DETAILED ANSWERS
FULL SOLUTION VIEW
●● 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
i.e. nutty/buttery (malo), yeasty and creamy (lees)
●● dry wine = ___ g/L?
Answer: up to about 4 g/l
●● medium sweet = ___ g/l?
Answer: about 10-45 g/l
QUESTIONS WITH DETAILED ANSWERS
FULL SOLUTION VIEW
●● 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
i.e. nutty/buttery (malo), yeasty and creamy (lees)
●● dry wine = ___ g/L?
Answer: up to about 4 g/l
●● medium sweet = ___ g/l?
Answer: about 10-45 g/l
