WSET Level 3 Exam with correct answers ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
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 ||\\||\\ ||\\||\\
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 ||\\||\\ ||\\||\\
