WSET Level 3 Exam Questions and Answers 2023.

WSET Level 3 Exam Questions and Answers 2023. Trichloranisole (TCA) - Answer- Is a wine fault that makes wine smell like wet cardboard or mould, and mutes fruit flavors Sulfur Dioxide can be a wine fault that causes... - Answer- Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization Reduction is... - Answer- A wine fault that is the opposite of oxidization. It occurs when an excessively oxygen-free environment leaves to volatile sulfur compounds. It makes a wine smell stinky, of rotten eggs or boiled cabbage. Oxidization is a wine fault that results in... - Answer- A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color. Out of condition wine will be... - Answer- Dull or stale, and lack freshness Volatile acidity is a wine fault that ... - Answer- Is a result of build up of acetic acid due to oxygen exposure; caused by acetobacter; results in the wine smelling like vinegar or nail polish remover Brettanomyces (Brett) - Answer- The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a "sweaty" or "horsy" odor; caused by wild yeasts that are often present in rustic styles of winemaking Primary aromas and flavors - Answer- Fruit (Green, Citrus, Stone, Tropical, Red, Black, Purple, Dry, Cooked), Floral, Herbal, Herbaceous, Spice, Stone/Other. Resulting from grapes and alcoholic fermentation. Secondary aromas and flavors - Answer- Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation) Tertiary aromas and flavors - Answer- Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine. Sweetness in food increases/decreases what in wine? - Answer- Increases: bitterness, acidity, alcohol burn Decreases: body, sweetness, fruitiness *Considered a high risk food - makes wine last harsh and astringent Umami in food increases/decreases what in wine? - Answer- Increases: bitterness, acidity, alcohol burn Decreases: body, sweetness, fruitiness *Considered a high risk food - makes wine last harsh and astringent Acidity in food increases/decreases what in wine? - Answer- Increases: Body, sweetness, fruitiness Decreases; Acidity What is the rule when pairing acidic foods with wine? - Answer- The wine should have at least as much acidity as the food. High levels of acidity in food can make a low acid wine seem flabby/flat. Salt in food increases/decreases what in wine? - Answer- Increases: Body Decreases: Bitterness, Acidity Bitterness flavors in wine and food are... - Answer- Cumulative Chili heat in food increases/decreases what in wine? - Answer- Increases: Bitterness, acidity, alcohol burn Decreases: Body, richness, sweetness, fruitiness Sweet food should be paired with a wine that... - Answer- has at least as much sugar as the food Umami foods should be paired with wine that... - Answer- is more fruity than tannic Bitter foods should be paired with what kind of wines? - Answer- White wines or low tannin reds Foods with chili heat should be paired with what kind of wine? - Answer- White wine or low tannin reds, preferable with lower alcohol levels A higher risk wine when it comes to food pairings would have what structure characteristics? - Answer- High levels of tannin, acid, alcohol, and complexity A very low risk wine when it comes to food pairings would have what structure characteristics? - Answer- Simplicity, unoaked, a little residual sugar Name two sweet wines and the temperature at which they should be served - AnswerSauternes, Muscat Well-Chilled: 6-8 C / 43-45 F Name two sparking wines and the temperature at which they should be served - Answer- Champagne, Cava Well-Chilled: 6-10 C / 43-50 F Name two light/medium white wines and the temperature at which they should be served - Answer- Pinot grigio, Sauvignon blanc, Fino sherry Chilled: 7-10 C / 45-50 F Name two examples of medium to full bodied oaked white wines and the temperature at which they should be served - Answer- White burgundy, Fumé Blanc Lightly Chilled: 10-13 C / 50-55 F Name two examples of light red wines and the temperature at which they should be served - Answer- Valpolicella, Beaujolais Lightly Chilled: 13 C / 55 F Name two examples of medium to full bodied red wines and the temperature at which they should be served - Answer- Rioja, Burgundy, Shiraz, Bordeaux, Vintage Port Room Temp: 15-18 C / 54-64 F Floral aromas - Answer- Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet Green Fruit Aromas - Answer- Apple, Gooseberry, Pear, Pear Drop, Quince, Grape Citrus Aromas - Answer- Grapefruit, Lemon juice/zest, Lime juice/zest, Orange Peel, Lemon Peel Stone Fruit Aromas - Answer- Peach, Apricot, Nectarine Tropical Fruit Aromas - Answer- Banana, Lychee, Mango, Melon, Passionfruit, Pineapple Red Fruit Aromas - Answer- Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum Black Fruit Aromas - Answer- Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum Dried or Cooked Fruit Aromas - Answer- Fig, Prune, Raisin, Sultana, Kirsch, Jamminess, Baked/Stewed Fruit, Preserved Fruit Herbaceous Aromas - Answer- Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf Herbal Aromas - Answer- Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill Pungent Spice Aromas - Answer- White/Black Pepper, Liquorice Stone Aromas - Answer- Flint, Wet stone, Wet wool.