NEW UPDATED WSET LEVEL 3
EXAM LATEST UPDATE
COMPLETE QUESTIONS AND ANSWERS
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)
Page | 1
,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...
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,Dull or stale, and lack freshness
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.
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, 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
Page | 4
EXAM LATEST UPDATE
COMPLETE QUESTIONS AND ANSWERS
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)
Page | 1
,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...
Page | 2
,Dull or stale, and lack freshness
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.
Page | 3
, 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
Page | 4
