WSET level 3 Exam prac ce ques ons and answers
Newest RATED A+ 2025/2026 UPDATED With complete
solu on NEW!!
pairing for goat cheese - Ans Sancerre
local food pairs with - Ans local wine
pairing with s lton cheese - Ans port
pair w/ sweet food - Ans sweeter wine/no tannins
3 species of grapes na ve to north america - Ans vi s riparia, vi s berlandieri, vi s rupestris
what is a "shoot" on a vine - Ans the new growth a vine produces each year
what does bi erness in food do - Ans increases bi erness in wine
chili heat in food does what? - Ans increases percep on of bi erness, astringency, acidity, and
alcohol burn
decreases the percep on of body, richness, sweetness, and frui ness in wine
"reduc on" giveaway - Ans ro en eggs
pairing for curry - Ans light bodied unoaked white wine
,non-conven onal pairing w/ sweet wine - Ans salty food
TCA giveaway - Ans damp cardboard
what is a "cane" of a vine - Ans a long vine with 8-15 buds
what is a "spur" of a vine - Ans a short vine with only 2-3 buds
color descriptors for WSET red wines - Ans ruby, purple, garnet, brown
sweetness on the tongue loca on - Ans p
tannin in the mouth is found - Ans mainly the gums, especially the front top
salt in food does what - Ans increases the percep on of body in wine
decreases the percep on of astringency, bi erness, and acidity in wine
oxida on giveaway - Ans deeper colored and browner than it should be
scents of toffee, honey, caramel or coffee with a lack of fruit
vola le acidity (VA) giveaway - Ans vinegar or nail polish remover
Sulphur dioxide giveaway - Ans acrid smell like a stuck match
,(more present in sweet white wines)
Primary aromas - Ans fruity and floral (aromas due to the actual grapes)
secondary aromas - Ans aromas that arise due to produc on processes like oak or malo or lees
contact
i.e. nu y/bu ery (malo), yeasty and creamy (lees)
dry wine = ___ g/L? - Ans up to about 4 g/l
medium sweet = ___ g/l? - Ans about 10-45 g/l
medium dry = ___ g/l? - Ans up to about 18 g/l
sweet = ___ g/l? - Ans above 45 g/l
luscious = ___g/l? - Ans above 150 g/l
alcohol ranges - Ans 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 for fied wine - Ans 16.5 - 18.5 %
, color descriptors for WSET whites - Ans lemon green
lemon
gold
amber
brown
bi er on tongue - Ans back
sour (acids) on tongue - Ans sides
salt on tongue - Ans middle
oyster pairing - Ans 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 - Ans manzanilla
what does acidity in food do - Ans increases percep on of body, sweetness and frui ness in
wine
decreases the percep on of acidity in wine
Newest RATED A+ 2025/2026 UPDATED With complete
solu on NEW!!
pairing for goat cheese - Ans Sancerre
local food pairs with - Ans local wine
pairing with s lton cheese - Ans port
pair w/ sweet food - Ans sweeter wine/no tannins
3 species of grapes na ve to north america - Ans vi s riparia, vi s berlandieri, vi s rupestris
what is a "shoot" on a vine - Ans the new growth a vine produces each year
what does bi erness in food do - Ans increases bi erness in wine
chili heat in food does what? - Ans increases percep on of bi erness, astringency, acidity, and
alcohol burn
decreases the percep on of body, richness, sweetness, and frui ness in wine
"reduc on" giveaway - Ans ro en eggs
pairing for curry - Ans light bodied unoaked white wine
,non-conven onal pairing w/ sweet wine - Ans salty food
TCA giveaway - Ans damp cardboard
what is a "cane" of a vine - Ans a long vine with 8-15 buds
what is a "spur" of a vine - Ans a short vine with only 2-3 buds
color descriptors for WSET red wines - Ans ruby, purple, garnet, brown
sweetness on the tongue loca on - Ans p
tannin in the mouth is found - Ans mainly the gums, especially the front top
salt in food does what - Ans increases the percep on of body in wine
decreases the percep on of astringency, bi erness, and acidity in wine
oxida on giveaway - Ans deeper colored and browner than it should be
scents of toffee, honey, caramel or coffee with a lack of fruit
vola le acidity (VA) giveaway - Ans vinegar or nail polish remover
Sulphur dioxide giveaway - Ans acrid smell like a stuck match
,(more present in sweet white wines)
Primary aromas - Ans fruity and floral (aromas due to the actual grapes)
secondary aromas - Ans aromas that arise due to produc on processes like oak or malo or lees
contact
i.e. nu y/bu ery (malo), yeasty and creamy (lees)
dry wine = ___ g/L? - Ans up to about 4 g/l
medium sweet = ___ g/l? - Ans about 10-45 g/l
medium dry = ___ g/l? - Ans up to about 18 g/l
sweet = ___ g/l? - Ans above 45 g/l
luscious = ___g/l? - Ans above 150 g/l
alcohol ranges - Ans 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 for fied wine - Ans 16.5 - 18.5 %
, color descriptors for WSET whites - Ans lemon green
lemon
gold
amber
brown
bi er on tongue - Ans back
sour (acids) on tongue - Ans sides
salt on tongue - Ans middle
oyster pairing - Ans 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 - Ans manzanilla
what does acidity in food do - Ans increases percep on of body, sweetness and frui ness in
wine
decreases the percep on of acidity in wine
