WSET level 3 Exam practice questions EXAM
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Terms in this set (516)
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 vitis riparia, vitis berlandieri, vitis rupestris
to north america
what is a "shoot" on a vine the new growth a vine produces each year
what does bitterness in increases bitterness in wine
food do
increases perception of bitterness, astringency,
acidity, and alcohol burn
chili heat in food does
what?
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 salty food
w/ sweet wine
,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 ruby, purple, garnet, brown
WSET red wines
sweetness on the tongue tip
location
tannin in the mouth is mainly the gums, especially the front top
found
increases the perception of body in wine
salt in food does what
decreases the perception of astringency, bitterness,
and acidity in wine
deeper colored and browner than it should be
oxidation giveaway scents of toffee, honey, caramel or coffee with a lack
of fruit
volatile acidity (VA) vinegar or nail polish remover
giveaway
acrid smell like a stuck match
Sulphur dioxide giveaway
(more present in sweet white wines)
Primary aromas fruity and floral (aromas due to the actual grapes)
aromas that arise due to production processes like
oak or malo or lees contact
secondary aromas
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
low below 10.5
medium (-) 10.5 - 11.5
alcohol ranges medium 11.5 - 13.5
medium (+) 13.5 - 14
high above 14
considered medium 16.5 - 18.5 %
alcohol % on a fortified
wine
lemon green
lemon
color descriptors for
gold
WSET whites
amber
brown
bitter on tongue back
sour (acids) on tongue sides
salt on tongue middle
Muscadet and champagne
(light in flavor and wont overwhelm the oyster... also
oyster pairing high in acid to seem vibrant)
other examples could include rias baixas albarino, or
hunter valley semillon
pairing w/olives manzanilla
increases perception of body, sweetness and
what does acidity in food fruitiness in wine
do
decreases the perception of acidity in wine
high acid food with low flat, flabby, and lacking focus
acid wine makes wine
seem
, fatty or oily food pair well acidic wines
with
dishes high in umami wines that are more fruity than tannic
should be paired with
bitter dishes should be white wines or low tannin red wines
paired with
chili heat can be paired low alcohol, low tannin wines that are very fruity
with
bettanomyces giveaway plastic, hot vinyl, smoked meat, leather, sweaty horses
off dry = ___ g/l? about 5-9 g/l
increases perception of bitterness, astringency,
acidity, and the burning effect of alcohol in wine
what does sweetness in
food do?
decreases the perception of body, sweetness, and
fruitiness in wine
increases the perception of bitterness, astringency,
and alcohol burn in wine
what does umami in food
do?
decreases the perception of body, sweetness, and
fruitiness in wine
due to aging
tertiary aromas in oak: coffee, toffee, caramel, chocolate, vanilla,
toast, wood polish
in bottle: savory, i.e. mushroom, vegetable, earth
jammy or tropical fruit later harvesting or hotter ripening conditions
aroma suggests
fresh fruit in aroma earlier harvesting or cooler ripening conditions
suggests
Auckland climate warm maritime
Questions & Answers | Latest Already Graded A+
UPDATE 2025|2026 !!
Save
Terms in this set (516)
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 vitis riparia, vitis berlandieri, vitis rupestris
to north america
what is a "shoot" on a vine the new growth a vine produces each year
what does bitterness in increases bitterness in wine
food do
increases perception of bitterness, astringency,
acidity, and alcohol burn
chili heat in food does
what?
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 salty food
w/ sweet wine
,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 ruby, purple, garnet, brown
WSET red wines
sweetness on the tongue tip
location
tannin in the mouth is mainly the gums, especially the front top
found
increases the perception of body in wine
salt in food does what
decreases the perception of astringency, bitterness,
and acidity in wine
deeper colored and browner than it should be
oxidation giveaway scents of toffee, honey, caramel or coffee with a lack
of fruit
volatile acidity (VA) vinegar or nail polish remover
giveaway
acrid smell like a stuck match
Sulphur dioxide giveaway
(more present in sweet white wines)
Primary aromas fruity and floral (aromas due to the actual grapes)
aromas that arise due to production processes like
oak or malo or lees contact
secondary aromas
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
low below 10.5
medium (-) 10.5 - 11.5
alcohol ranges medium 11.5 - 13.5
medium (+) 13.5 - 14
high above 14
considered medium 16.5 - 18.5 %
alcohol % on a fortified
wine
lemon green
lemon
color descriptors for
gold
WSET whites
amber
brown
bitter on tongue back
sour (acids) on tongue sides
salt on tongue middle
Muscadet and champagne
(light in flavor and wont overwhelm the oyster... also
oyster pairing high in acid to seem vibrant)
other examples could include rias baixas albarino, or
hunter valley semillon
pairing w/olives manzanilla
increases perception of body, sweetness and
what does acidity in food fruitiness in wine
do
decreases the perception of acidity in wine
high acid food with low flat, flabby, and lacking focus
acid wine makes wine
seem
, fatty or oily food pair well acidic wines
with
dishes high in umami wines that are more fruity than tannic
should be paired with
bitter dishes should be white wines or low tannin red wines
paired with
chili heat can be paired low alcohol, low tannin wines that are very fruity
with
bettanomyces giveaway plastic, hot vinyl, smoked meat, leather, sweaty horses
off dry = ___ g/l? about 5-9 g/l
increases perception of bitterness, astringency,
acidity, and the burning effect of alcohol in wine
what does sweetness in
food do?
decreases the perception of body, sweetness, and
fruitiness in wine
increases the perception of bitterness, astringency,
and alcohol burn in wine
what does umami in food
do?
decreases the perception of body, sweetness, and
fruitiness in wine
due to aging
tertiary aromas in oak: coffee, toffee, caramel, chocolate, vanilla,
toast, wood polish
in bottle: savory, i.e. mushroom, vegetable, earth
jammy or tropical fruit later harvesting or hotter ripening conditions
aroma suggests
fresh fruit in aroma earlier harvesting or cooler ripening conditions
suggests
Auckland climate warm maritime
