WSET level 3 Exam practice questions and answers
Newest RATED A+ 2025/2026 UPDATED With
complete solution NEW!!
pairing for goat cheese - Ans Sancerre
local food pairs with - Ans local wine
pairing with stilton cheese - Ans port
pair w/ sweet food - Ans sweeter wine/no tannins
3 species of grapes native to north america - Ans vitis riparia, vitis berlandieri, vitis
rupestris
what is a "shoot" on a vine - Ans the new growth a vine produces each year
what does bitterness in food do - Ans increases bitterness in wine
chili heat in food does what? - Ans increases perception of bitterness, astringency,
acidity, and alcohol burn
decreases the perception of body, richness, sweetness, and fruitiness in wine
"reduction" giveaway - Ans rotten eggs
pairing for curry - Ans light bodied unoaked white wine
,non-conventional pairing w/ sweet wine - Ans salty food
TCA giveaway - Ans damp cardboard
what is a "cane" of a vine - Ans a long vine with 8-15 buds
what is a "spur" of a vine - Ans a short vine with only 2-3 buds
color descriptors for WSET red wines - Ans ruby, purple, garnet, brown
sweetness on the tongue location - Ans tip
tannin in the mouth is found - Ans mainly the gums, especially the front top
salt in food does what - Ans increases the perception of body in wine
decreases the perception of astringency, bitterness, and acidity in wine
oxidation giveaway - Ans deeper colored and browner than it
should be scents of toffee, honey, caramel or coffee with a lack of
fruit
volatile acidity (VA) giveaway - Ans vinegar or nail polish remover
Sulphur dioxide giveaway - Ans acrid smell like a stuck match
,(more spresent sin ssweet swhite swines)
Primary saromas s- sAns sfruity sand sfloral s(aromas sdue sto sthe sactual sgrapes)
secondary saromas s- sAns saromas sthat sarise sdue sto sproduction sprocesses slike soak sor smalo
sor slees scontact
i.e. snutty/buttery s(malo), syeasty sand screamy s(lees)
dry swine s= s g/L? s- sAns sup sto sabout s4 sg/l
medium ssweet s= s g/l? s- sAns sabout s10-45 sg/l
medium sdry s= s g/l? s- sAns sup sto sabout s18 sg/l
sweet s= s g/l? s- sAns sabove s45 sg/l
luscious s= s g/l? s- sAns sabove s150 sg/l
alcohol sranges s- sAns slow sbelow s10.5
s medium s(-) s10.5 s- s11.5
medium s11.5 s- s13.5
medium s(+) s13.5 s- s14
high sabove s14
considered smedium salcohol s% son sa sfortified swine s- sAns s16.5 s- s18.5 s%
, color sdescriptors sfor sWSET swhites s- sAns slemon sgreen
s lemon
gold
ambe
s
r
brow
s
n
bitter son stongue s- sAns sback
sour s(acids) son stongue s- sAns ssides
salt son stongue s- sAns smiddle
oyster spairing s- sAns sMuscadet sand schampagne
(light sin sflavor sand swont soverwhelm sthe soyster... salso shigh sin sacid sto sseem svibrant)
othersexamples scould sinclude srias sbaixas salbarino, sor shunter svalley ssemillon
pairing sw/olives s- sAns smanzanilla
what sdoes sacidity sin sfood sdo s- sAns sincreases sperception sof sbody, ssweetness sand
sfruitiness sin swine
decreases sthe sperception sof sacidity sin swine
Newest RATED A+ 2025/2026 UPDATED With
complete solution NEW!!
pairing for goat cheese - Ans Sancerre
local food pairs with - Ans local wine
pairing with stilton cheese - Ans port
pair w/ sweet food - Ans sweeter wine/no tannins
3 species of grapes native to north america - Ans vitis riparia, vitis berlandieri, vitis
rupestris
what is a "shoot" on a vine - Ans the new growth a vine produces each year
what does bitterness in food do - Ans increases bitterness in wine
chili heat in food does what? - Ans increases perception of bitterness, astringency,
acidity, and alcohol burn
decreases the perception of body, richness, sweetness, and fruitiness in wine
"reduction" giveaway - Ans rotten eggs
pairing for curry - Ans light bodied unoaked white wine
,non-conventional pairing w/ sweet wine - Ans salty food
TCA giveaway - Ans damp cardboard
what is a "cane" of a vine - Ans a long vine with 8-15 buds
what is a "spur" of a vine - Ans a short vine with only 2-3 buds
color descriptors for WSET red wines - Ans ruby, purple, garnet, brown
sweetness on the tongue location - Ans tip
tannin in the mouth is found - Ans mainly the gums, especially the front top
salt in food does what - Ans increases the perception of body in wine
decreases the perception of astringency, bitterness, and acidity in wine
oxidation giveaway - Ans deeper colored and browner than it
should be scents of toffee, honey, caramel or coffee with a lack of
fruit
volatile acidity (VA) giveaway - Ans vinegar or nail polish remover
Sulphur dioxide giveaway - Ans acrid smell like a stuck match
,(more spresent sin ssweet swhite swines)
Primary saromas s- sAns sfruity sand sfloral s(aromas sdue sto sthe sactual sgrapes)
secondary saromas s- sAns saromas sthat sarise sdue sto sproduction sprocesses slike soak sor smalo
sor slees scontact
i.e. snutty/buttery s(malo), syeasty sand screamy s(lees)
dry swine s= s g/L? s- sAns sup sto sabout s4 sg/l
medium ssweet s= s g/l? s- sAns sabout s10-45 sg/l
medium sdry s= s g/l? s- sAns sup sto sabout s18 sg/l
sweet s= s g/l? s- sAns sabove s45 sg/l
luscious s= s g/l? s- sAns sabove s150 sg/l
alcohol sranges s- sAns slow sbelow s10.5
s medium s(-) s10.5 s- s11.5
medium s11.5 s- s13.5
medium s(+) s13.5 s- s14
high sabove s14
considered smedium salcohol s% son sa sfortified swine s- sAns s16.5 s- s18.5 s%
, color sdescriptors sfor sWSET swhites s- sAns slemon sgreen
s lemon
gold
ambe
s
r
brow
s
n
bitter son stongue s- sAns sback
sour s(acids) son stongue s- sAns ssides
salt son stongue s- sAns smiddle
oyster spairing s- sAns sMuscadet sand schampagne
(light sin sflavor sand swont soverwhelm sthe soyster... salso shigh sin sacid sto sseem svibrant)
othersexamples scould sinclude srias sbaixas salbarino, sor shunter svalley ssemillon
pairing sw/olives s- sAns smanzanilla
what sdoes sacidity sin sfood sdo s- sAns sincreases sperception sof sbody, ssweetness sand
sfruitiness sin swine
decreases sthe sperception sof sacidity sin swine
