WSET LEVEL 3 VERIFIED TEST EXAM
SOLUTION TEST SET QUESTIONS AND
OUTCOMES 2026.
⫸ Pinot Gris Characteristics. Answer: Pinot Gris vs. Pinot Grigio is:
full body texture
high alcohol
more acid than Gewurztraminer; less than Pinot Grigio
Flavors: fresh & dried fruit, spiced pear, ginger, honeyed character
Aromatic White
⫸ Gruner Veltliner Characteristics. Answer: Austria's White
Can be: simple & fresh OR full, concentrated
high acid
stainless & oak can be used
Flavors: citrus & stone fruit white pepperhoney, toast with age
Aromatic White
⫸ Temperature Range a Vine Needs. Answer: 16C - 22C
⫸ Cool climate Temp Range. Answer: 16.5°C or below
,⫸ Moderate climate Temp Range. Answer: 16.5-18.5°C
⫸ Warm climate Temp Range. Answer: 18.5-21°C
⫸ Hot climate Temp Range. Answer: Above 21°C
⫸ Continental climate. Answer: high continentality. usually have
short, dry summers with large rapid temp drop in autumn. Cool
continental climates (Chablis) risk spring frosts. suited to varieties
that bud late and ripen early.
⫸ Maritime climate. Answer: low continentality -even rainfall. cool
to moderate temperatures. rain moderates temp, meaning ripening
continues into autumn. Bordeaux can ripen thick skinned cabernet
which might normally struggle.
⫸ Mediterranean climate. Answer: low continentality - dry, warm
summers. Extra warmth and sunlight leads to fuller body wines with
ripe tannings, higher alcohol and lower aidity.
⫸ What is Pruning?. Answer: Removal of unwanted leaves, shoots or
wood
Winter - determine bud number
Summer - managing leaf canopy
,⫸ What is Training?. Answer: molding the vines wood and shoots to
the required shape
⫸ What is a Trellis?. Answer: stakes and wires used to support the
trained vines
⫸ Requirements for Botrytis Cinerea. Answer: •Grapes must be fully
ripened before rot develops
•Humid misty mornings
•Dry, sunny afternoons
•Specialized pickers
•Multiple passes over time
⫸ Alcoholic Fermentation. Answer: Sugars in Grape Juice + Yeast =
Alcohol and Flavor
Releases Heat and Carbon Dioxide
⫸ Photosynthesis. Answer: Leaves combine Carbon Dioxide and
Water to create Glucose and Oxygen.
⫸ White Wine Fermentation Temperatures. Answer: range 12-22°C
cool temperature help retain fruit aromas
⫸ Red Wine Fermentation Temperatures. Answer: range 20-32°C
Precise control allows influence on color, flavor, tannin extraction
, ⫸ Malolactic Fermentation. Answer: Malic Acid in Wine + Bacteria
= Lactic Acid and Flavor (Butter, hazelnut, can suppress fruit purity)
Happens
⫸ Lees. Answer: Need to add
⫸ What is Carbonic Maceration?. Answer: whole bunches into CO2
filled vat
intracellular fermentation occurs
at 2% alcohol skins split; juice released, grapes pressed & juice
completes normal ferment
Results: extracts color with little tannin
soft fruity wines: kirsch, bubblegum, banana
⫸ What is Semi-Carbonic Maceration?. Answer: no added CO2, but
vat filled with whole bunches
weight crushes bottom bunches, juice released
ambient yeast ferments juice, produces CO2
intracellular fermentation occurs, followed by pressing then normal
fermentation occurs
Results: extracts color with little tannin like Carbonic maceration, but
provides better aroma integration, fresher fruit
⫸ What is Whole Bunch Fermentation with crushed fruit?. Answer:
bunches submerged and progressively crushed
SOLUTION TEST SET QUESTIONS AND
OUTCOMES 2026.
⫸ Pinot Gris Characteristics. Answer: Pinot Gris vs. Pinot Grigio is:
full body texture
high alcohol
more acid than Gewurztraminer; less than Pinot Grigio
Flavors: fresh & dried fruit, spiced pear, ginger, honeyed character
Aromatic White
⫸ Gruner Veltliner Characteristics. Answer: Austria's White
Can be: simple & fresh OR full, concentrated
high acid
stainless & oak can be used
Flavors: citrus & stone fruit white pepperhoney, toast with age
Aromatic White
⫸ Temperature Range a Vine Needs. Answer: 16C - 22C
⫸ Cool climate Temp Range. Answer: 16.5°C or below
,⫸ Moderate climate Temp Range. Answer: 16.5-18.5°C
⫸ Warm climate Temp Range. Answer: 18.5-21°C
⫸ Hot climate Temp Range. Answer: Above 21°C
⫸ Continental climate. Answer: high continentality. usually have
short, dry summers with large rapid temp drop in autumn. Cool
continental climates (Chablis) risk spring frosts. suited to varieties
that bud late and ripen early.
⫸ Maritime climate. Answer: low continentality -even rainfall. cool
to moderate temperatures. rain moderates temp, meaning ripening
continues into autumn. Bordeaux can ripen thick skinned cabernet
which might normally struggle.
⫸ Mediterranean climate. Answer: low continentality - dry, warm
summers. Extra warmth and sunlight leads to fuller body wines with
ripe tannings, higher alcohol and lower aidity.
⫸ What is Pruning?. Answer: Removal of unwanted leaves, shoots or
wood
Winter - determine bud number
Summer - managing leaf canopy
,⫸ What is Training?. Answer: molding the vines wood and shoots to
the required shape
⫸ What is a Trellis?. Answer: stakes and wires used to support the
trained vines
⫸ Requirements for Botrytis Cinerea. Answer: •Grapes must be fully
ripened before rot develops
•Humid misty mornings
•Dry, sunny afternoons
•Specialized pickers
•Multiple passes over time
⫸ Alcoholic Fermentation. Answer: Sugars in Grape Juice + Yeast =
Alcohol and Flavor
Releases Heat and Carbon Dioxide
⫸ Photosynthesis. Answer: Leaves combine Carbon Dioxide and
Water to create Glucose and Oxygen.
⫸ White Wine Fermentation Temperatures. Answer: range 12-22°C
cool temperature help retain fruit aromas
⫸ Red Wine Fermentation Temperatures. Answer: range 20-32°C
Precise control allows influence on color, flavor, tannin extraction
, ⫸ Malolactic Fermentation. Answer: Malic Acid in Wine + Bacteria
= Lactic Acid and Flavor (Butter, hazelnut, can suppress fruit purity)
Happens
⫸ Lees. Answer: Need to add
⫸ What is Carbonic Maceration?. Answer: whole bunches into CO2
filled vat
intracellular fermentation occurs
at 2% alcohol skins split; juice released, grapes pressed & juice
completes normal ferment
Results: extracts color with little tannin
soft fruity wines: kirsch, bubblegum, banana
⫸ What is Semi-Carbonic Maceration?. Answer: no added CO2, but
vat filled with whole bunches
weight crushes bottom bunches, juice released
ambient yeast ferments juice, produces CO2
intracellular fermentation occurs, followed by pressing then normal
fermentation occurs
Results: extracts color with little tannin like Carbonic maceration, but
provides better aroma integration, fresher fruit
⫸ What is Whole Bunch Fermentation with crushed fruit?. Answer:
bunches submerged and progressively crushed
