WSET level 3 Exam practice questions and answers 2022/2023

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)