WSET level 3 Exam practice questions with answers

WSET level 3 Exam practice questions with
answers
pairing for goat cheese - -Sancerre

-local food pairs with - -local wine

-pairing with stilton cheese - -port

-pair w/ sweet food - -sweeter wine/no tannins

-3 species of grapes native to north america - -vitis riparia, vitis
berlandieri, vitis rupestris

-what is a "shoot" on a vine - -the new growth a vine produces
each year

-what does bitterness in food do - -increases bitterness in wine

-chili heat in food does what? - -increases perception of
bitterness, astringency, acidity, and alcohol burn

decreases the perception of body, richness, sweetness, and
fruitiness in wine

-"reduction" giveaway - -rotten eggs

-pairing for curry - -light bodied unoaked white wine

-non-conventional pairing w/ sweet wine - -salty food

-TCA giveaway - -damp cardboard

-what is a "cane" of a vine - -a long vine with 8-15 buds

-what is a "spur" of a vine - -a short vine with only 2-3 buds

-color descriptors for WSET red wines - -ruby, purple, garnet,
brown

,-sweetness on the tongue location - -tip

-tannin in the mouth is found - -mainly the gums, especially the
front top

-salt in food does what - -increases the perception of body in
wine

decreases the perception of astringency, bitterness, and acidity in
wine

-oxidation giveaway - -deeper colored and browner than it should
be
scents of toffee, honey, caramel or coffee with a lack of fruit

-volatile acidity (VA) giveaway - -vinegar or nail polish remover

-Sulphur dioxide giveaway - -acrid smell like a stuck match

(more present in sweet white wines)

-Primary aromas - -fruity and floral (aromas due to the actual
grapes)

-secondary aromas - -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? - -up to about 4 g/l

-medium sweet = ___ g/l? - -about 10-45 g/l

-medium dry = ___ g/l? - -up to about 18 g/l

-sweet = ___ g/l? - -above 45 g/l

-luscious = ___g/l? - -above 150 g/l

, -alcohol ranges - -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 - -16.5 - 18.5 %

-color descriptors for WSET whites - -lemon green
lemon
gold
amber
brown

-bitter on tongue - -back

-sour (acids) on tongue - -sides

-salt on tongue - -middle

-oyster pairing - -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 - -manzanilla

-what does acidity in food do - -increases perception of body,
sweetness and fruitiness in wine

decreases the perception of acidity in wine

-high acid food with low acid wine makes wine seem - -flat,
flabby, and lacking focus

, -fatty or oily food pair well with - -acidic wines

-dishes high in umami should be paired with - -wines that are
more fruity than tannic

-bitter dishes should be paired with - -white wines or low tannin
red wines

-chili heat can be paired with - -low alcohol, low tannin wines that
are very fruity

-bettanomyces giveaway - -plastic, hot vinyl, smoked meat,
leather, sweaty horses

-off dry = ___ g/l? - -about 5-9 g/l

-what does sweetness in food do? - -increases perception of
bitterness, astringency, acidity, and the burning effect of alcohol
in wine

decreases the perception of body, sweetness, and fruitiness in
wine

-what does umami in food do? - -increases the perception of
bitterness, astringency, and alcohol burn in wine

decreases the perception of body, sweetness, and fruitiness in
wine

-tertiary aromas - -due to aging

in oak: coffee, toffee, caramel, chocolate, vanilla, toast, wood
polish
in bottle: savory, i.e. mushroom, vegetable, earth

-jammy or tropical fruit aroma suggests - -later harvesting or
hotter ripening conditions