WSET Level 3 Exam Latest 2023 with complete solution
Trichloranisole (TCA) - 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... - Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization
Reduction is... - 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... - A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color.
Out of condition wine will be... - Dull or stale, and lack freshness
Volatile acidity is a wine fault that ... - 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) - 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 - 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 - Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation)
Tertiary aromas and flavors - Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine.
Sweetness in food increases/decreases what in wine? - 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? - 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? - Increases: Body, sweetness, fruitiness
Decreases; Acidity
What is the rule when pairing acidic foods with wine? - 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? - Increases: Body
Decreases: Bitterness, Acidity
Bitterness flavors in wine and food are... - Cumulative
Chili heat in food increases/decreases what in wine? - Increases: Bitterness, acidity, alcohol burn
Decreases: Body, richness, sweetness, fruitiness
Sweet food should be paired with a wine that... - has at least as much sugar as the food
Umami foods should be paired with wine that... - is more fruity than tannic
Bitter foods should be paired with what kind of wines? - White wines or low tannin reds
Foods with chili heat should be paired with what kind of wine? - 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? - High levels of tannin, acid, alcohol, and complexity
A very low risk wine when it comes to food pairings would have what structure characteristics? - Simplicity, unoaked, a little residual sugar
Name two sweet wines and the temperature at which they should be served - Sauternes, Muscat
Well-Chilled: 6-8 C / 43-45 F
Name two sparking wines and the temperature at which they should be served - 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 - 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 - 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 - 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 - Rioja, Burgundy, Shiraz, Bordeaux, Vintage Port
Room Temp: 15-18 C / 54-64 F
Floral aromas - Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet
Green Fruit Aromas - Apple, Gooseberry, Pear, Pear Drop, Quince, Grape
Citrus Aromas - Grapefruit, Lemon juice/zest, Lime juice/zest, Orange Peel, Lemon Peel
Stone Fruit Aromas - Peach, Apricot, Nectarine
Tropical Fruit Aromas - Banana, Lychee, Mango, Melon, Passionfruit, Pineapple
Red Fruit Aromas - Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum
Black Fruit Aromas - Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum
Dried or Cooked Fruit Aromas - Fig, Prune, Raisin, Sultana, Kirsch, Jamminess, Baked/Stewed Fruit, Preserved Fruit
Herbaceous Aromas - Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf
Herbal Aromas - Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill
Pungent Spice Aromas - White/Black Pepper, Liquorice
Stone Aromas - Flint, Wet stone, Wet wool
Flavors & aromas associated with yeast autolysis and lees aging - Biscuit, Toast, Bread, Pastry, Brioche, Bread dough, Cheese
Trichloranisole (TCA) - 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... - Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization
Reduction is... - 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... - A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color.
Out of condition wine will be... - Dull or stale, and lack freshness
Volatile acidity is a wine fault that ... - 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) - 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 - 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 - Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation)
Tertiary aromas and flavors - Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine.
Sweetness in food increases/decreases what in wine? - 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? - 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? - Increases: Body, sweetness, fruitiness
Decreases; Acidity
What is the rule when pairing acidic foods with wine? - 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? - Increases: Body
Decreases: Bitterness, Acidity
Bitterness flavors in wine and food are... - Cumulative
Chili heat in food increases/decreases what in wine? - Increases: Bitterness, acidity, alcohol burn
Decreases: Body, richness, sweetness, fruitiness
Sweet food should be paired with a wine that... - has at least as much sugar as the food
Umami foods should be paired with wine that... - is more fruity than tannic
Bitter foods should be paired with what kind of wines? - White wines or low tannin reds
Foods with chili heat should be paired with what kind of wine? - 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? - High levels of tannin, acid, alcohol, and complexity
A very low risk wine when it comes to food pairings would have what structure characteristics? - Simplicity, unoaked, a little residual sugar
Name two sweet wines and the temperature at which they should be served - Sauternes, Muscat
Well-Chilled: 6-8 C / 43-45 F
Name two sparking wines and the temperature at which they should be served - 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 - 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 - 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 - 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 - Rioja, Burgundy, Shiraz, Bordeaux, Vintage Port
Room Temp: 15-18 C / 54-64 F
Floral aromas - Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet
Green Fruit Aromas - Apple, Gooseberry, Pear, Pear Drop, Quince, Grape
Citrus Aromas - Grapefruit, Lemon juice/zest, Lime juice/zest, Orange Peel, Lemon Peel
Stone Fruit Aromas - Peach, Apricot, Nectarine
Tropical Fruit Aromas - Banana, Lychee, Mango, Melon, Passionfruit, Pineapple
Red Fruit Aromas - Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum
Black Fruit Aromas - Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum
Dried or Cooked Fruit Aromas - Fig, Prune, Raisin, Sultana, Kirsch, Jamminess, Baked/Stewed Fruit, Preserved Fruit
Herbaceous Aromas - Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf
Herbal Aromas - Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill
Pungent Spice Aromas - White/Black Pepper, Liquorice
Stone Aromas - Flint, Wet stone, Wet wool
Flavors & aromas associated with yeast autolysis and lees aging - Biscuit, Toast, Bread, Pastry, Brioche, Bread dough, Cheese
