WSET Level 3 Exams 2025/2026 | Actual
Exam with Complete Questions and
Answers | Wine & Spirit Education Trust |
Advanced Certification
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
Exam with Complete Questions and
Answers | Wine & Spirit Education Trust |
Advanced Certification
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
