WSET Level 3 Exams 2025/2026 | Actual
Exam with Complete Questions and
Answers | Wine & Spirit Education Trust |
Advanced Certification
WSET Level 3 – Original Practice Exam 2025/26
Section A: Multiple Choice Questions (MCQs) – Q1 to Q100
Format:
Question → Options → Correct Answer → Solution/Explanation
Q1–20 Sample (Original)
Q1. Which climate generally produces grapes with higher acidity?
A) Hot and dry
B) Cool and wet
C) Warm and sunny
D) Mediterranean
Answer: B) Cool and wet
Solution: Cool climates slow grape ripening, retaining higher acidity and lower sugar, which
contributes to freshness and crispness in wine.
Q2. Malolactic fermentation in wine primarily converts:
A) Sugars to alcohol
B) Tartaric acid to citric acid
C) Malic acid to lactic acid
D) Phenolics to tannins
Answer: C) Malic acid to lactic acid
Solution: This process softens the sharp malic acid, creating a creamier texture and is
common in Chardonnay and many red wines.
,Q3. Which grape is typically associated with Northern Rhône?
A) Cabernet Sauvignon
B) Syrah
C) Pinot Noir
D) Grenache
Answer: B) Syrah
Solution: Northern Rhône’s cooler climate allows Syrah to produce full-bodied wines with
peppery aromas and structured tannins.
Q4. Which of the following is a fortified wine?
A) Sauternes
B) Rioja Reserva
C) Port
D) Chianti
Answer: C) Port
Solution: Fortified wines have additional spirit added to increase alcohol and preserve
sweetness; Port is a classic example.
Q5. In sparkling wine production, the “Traditional Method” involves:
A) Single fermentation in tank
B) Secondary fermentation in bottle
C) Blending unfermented grape juice
D) Carbonation using CO₂ injection
Answer: B) Secondary fermentation in bottle
Solution: This method produces fine bubbles and autolytic flavors like toast, brioche, and nutty
notes.
Q6. Which grape variety is most associated with Burgundy white wines?
A) Sauvignon Blanc
B) Chardonnay
C) Riesling
D) Viognier
Answer: B) Chardonnay
Solution: Burgundy whites are predominantly Chardonnay, showing elegance, minerality, and
potential for oak aging.
Q7. What is the main effect of oak aging on wine?
A) Reduces alcohol
B) Increases acidity
C) Adds flavors like vanilla and spice
D) Converts sugars to alcohol
,Answer: C) Adds flavors like vanilla and spice
Solution: Oak barrels contribute flavor compounds such as vanillin and toast and can soften
tannins in red wines.
Q8. Which of the following regions is famous for producing Riesling?
A) Rioja
B) Mosel
C) Barossa
D) Napa Valley
Answer: B) Mosel
Solution: Mosel Rieslings are high in acidity, light-bodied, with floral and citrus aromas, typical
of cool climate whites.
Q9. A wine labeled “Reserva” in Spain indicates:
A) Minimum 12 months aging in oak + bottle
B) No oak aging
C) Sparkling wine
D) Only red wines
Answer: A) Minimum 12 months aging in oak + bottle
Solution: Reserva wines are aged longer, resulting in more complexity than standard wines.
Q10. What is the typical aroma profile of Sauvignon Blanc from Marlborough, New Zealand?
A) Tropical fruit, gooseberry, green bell pepper
B) Vanilla, butter, oak
C) Blackcurrant, cedar, green pepper
D) Cherry, plum, chocolate
Answer: A) Tropical fruit, gooseberry, green bell pepper
Solution: Cool-climate Sauvignon Blanc shows high acidity with intense fruit and herbaceous
notes.
Section A: Multiple Choice Questions (MCQs)
Q10. What is the typical aroma profile of Sauvignon Blanc from Marlborough, New Zealand?
A) Tropical fruit, gooseberry, green bell pepper
B) Vanilla, butter, oak
C) Blackcurrant, cedar, green pepper
D) Cherry, plum, chocolate
Answer: A) Tropical fruit, gooseberry, green bell pepper
Solution: Marlborough’s cool climate produces high-acid Sauvignon Blanc with intense fruit
and herbaceous notes.
, Q11. Which region is most famous for high-quality Pinot Noir?
A) Barossa Valley
B) Burgundy
C) Rioja
D) Napa Valley
Answer: B) Burgundy
Solution: Burgundy, particularly Côte de Nuits, produces elegant, complex Pinot Noir with red
fruit, earth, and subtle spice.
Q12. What is the main purpose of yeast during fermentation?
A) Convert sugar to alcohol
B) Add oak flavors
C) Increase acidity
D) Remove tannins
Answer: A) Convert sugar to alcohol
Solution: Yeast metabolizes grape sugars into alcohol and CO₂, producing the primary
structure of wine.
Q13. Which grape is associated with Barolo?
A) Nebbiolo
B) Sangiovese
C) Merlot
D) Tempranillo
Answer: A) Nebbiolo
Solution: Barolo, in Piedmont, Italy, is made from Nebbiolo, producing highly tannic wines with
cherry and tar aromas.
Q14. Which wine is made using the fortification process?
A) Chianti
B) Sherry
C) Sancerre
D) Chablis
Answer: B) Sherry
Solution: Sherry is fortified with grape spirit to raise alcohol and preserve the wine; styles
range from dry (Fino) to sweet (Pedro Ximénez).
Q15. Which winemaking process reduces acidity in white wine?
A) Carbonic maceration
B) Malolactic fermentation
C) Fortification
D) Filtration
Exam with Complete Questions and
Answers | Wine & Spirit Education Trust |
Advanced Certification
WSET Level 3 – Original Practice Exam 2025/26
Section A: Multiple Choice Questions (MCQs) – Q1 to Q100
Format:
Question → Options → Correct Answer → Solution/Explanation
Q1–20 Sample (Original)
Q1. Which climate generally produces grapes with higher acidity?
A) Hot and dry
B) Cool and wet
C) Warm and sunny
D) Mediterranean
Answer: B) Cool and wet
Solution: Cool climates slow grape ripening, retaining higher acidity and lower sugar, which
contributes to freshness and crispness in wine.
Q2. Malolactic fermentation in wine primarily converts:
A) Sugars to alcohol
B) Tartaric acid to citric acid
C) Malic acid to lactic acid
D) Phenolics to tannins
Answer: C) Malic acid to lactic acid
Solution: This process softens the sharp malic acid, creating a creamier texture and is
common in Chardonnay and many red wines.
,Q3. Which grape is typically associated with Northern Rhône?
A) Cabernet Sauvignon
B) Syrah
C) Pinot Noir
D) Grenache
Answer: B) Syrah
Solution: Northern Rhône’s cooler climate allows Syrah to produce full-bodied wines with
peppery aromas and structured tannins.
Q4. Which of the following is a fortified wine?
A) Sauternes
B) Rioja Reserva
C) Port
D) Chianti
Answer: C) Port
Solution: Fortified wines have additional spirit added to increase alcohol and preserve
sweetness; Port is a classic example.
Q5. In sparkling wine production, the “Traditional Method” involves:
A) Single fermentation in tank
B) Secondary fermentation in bottle
C) Blending unfermented grape juice
D) Carbonation using CO₂ injection
Answer: B) Secondary fermentation in bottle
Solution: This method produces fine bubbles and autolytic flavors like toast, brioche, and nutty
notes.
Q6. Which grape variety is most associated with Burgundy white wines?
A) Sauvignon Blanc
B) Chardonnay
C) Riesling
D) Viognier
Answer: B) Chardonnay
Solution: Burgundy whites are predominantly Chardonnay, showing elegance, minerality, and
potential for oak aging.
Q7. What is the main effect of oak aging on wine?
A) Reduces alcohol
B) Increases acidity
C) Adds flavors like vanilla and spice
D) Converts sugars to alcohol
,Answer: C) Adds flavors like vanilla and spice
Solution: Oak barrels contribute flavor compounds such as vanillin and toast and can soften
tannins in red wines.
Q8. Which of the following regions is famous for producing Riesling?
A) Rioja
B) Mosel
C) Barossa
D) Napa Valley
Answer: B) Mosel
Solution: Mosel Rieslings are high in acidity, light-bodied, with floral and citrus aromas, typical
of cool climate whites.
Q9. A wine labeled “Reserva” in Spain indicates:
A) Minimum 12 months aging in oak + bottle
B) No oak aging
C) Sparkling wine
D) Only red wines
Answer: A) Minimum 12 months aging in oak + bottle
Solution: Reserva wines are aged longer, resulting in more complexity than standard wines.
Q10. What is the typical aroma profile of Sauvignon Blanc from Marlborough, New Zealand?
A) Tropical fruit, gooseberry, green bell pepper
B) Vanilla, butter, oak
C) Blackcurrant, cedar, green pepper
D) Cherry, plum, chocolate
Answer: A) Tropical fruit, gooseberry, green bell pepper
Solution: Cool-climate Sauvignon Blanc shows high acidity with intense fruit and herbaceous
notes.
Section A: Multiple Choice Questions (MCQs)
Q10. What is the typical aroma profile of Sauvignon Blanc from Marlborough, New Zealand?
A) Tropical fruit, gooseberry, green bell pepper
B) Vanilla, butter, oak
C) Blackcurrant, cedar, green pepper
D) Cherry, plum, chocolate
Answer: A) Tropical fruit, gooseberry, green bell pepper
Solution: Marlborough’s cool climate produces high-acid Sauvignon Blanc with intense fruit
and herbaceous notes.
, Q11. Which region is most famous for high-quality Pinot Noir?
A) Barossa Valley
B) Burgundy
C) Rioja
D) Napa Valley
Answer: B) Burgundy
Solution: Burgundy, particularly Côte de Nuits, produces elegant, complex Pinot Noir with red
fruit, earth, and subtle spice.
Q12. What is the main purpose of yeast during fermentation?
A) Convert sugar to alcohol
B) Add oak flavors
C) Increase acidity
D) Remove tannins
Answer: A) Convert sugar to alcohol
Solution: Yeast metabolizes grape sugars into alcohol and CO₂, producing the primary
structure of wine.
Q13. Which grape is associated with Barolo?
A) Nebbiolo
B) Sangiovese
C) Merlot
D) Tempranillo
Answer: A) Nebbiolo
Solution: Barolo, in Piedmont, Italy, is made from Nebbiolo, producing highly tannic wines with
cherry and tar aromas.
Q14. Which wine is made using the fortification process?
A) Chianti
B) Sherry
C) Sancerre
D) Chablis
Answer: B) Sherry
Solution: Sherry is fortified with grape spirit to raise alcohol and preserve the wine; styles
range from dry (Fino) to sweet (Pedro Ximénez).
Q15. Which winemaking process reduces acidity in white wine?
A) Carbonic maceration
B) Malolactic fermentation
C) Fortification
D) Filtration
