WSET LEVEL 3 UPDATED EXAM SCRIPT QUESTIONS AND
SOLUTIONS RATED A+
✔✔fatty or oily food pair well with - ✔✔acidic wines
✔✔dishes high in umami should be paired with - ✔✔wines that are more fruity than
tannic
✔✔bitter dishes should be paired with - ✔✔white wines or low tannin red wines
✔✔chili heat can be paired with - ✔✔low alcohol, low tannin wines that are very fruity
✔✔bettanomyces giveaway - ✔✔plastic, hot vinyl, smoked meat, leather, sweaty horses
✔✔off dry = ___ g/l? - ✔✔about 5-9 g/l
✔✔what does sweetness in food do? - ✔✔increases perception of bitterness,
astringency, acidity, and the burning effect of alcohol in wine
decreases the perception of body, sweetness, and fruitiness in wine
✔✔what does umami in food do? - ✔✔increases the perception of bitterness,
astringency, and alcohol burn in wine
decreases the perception of body, sweetness, and fruitiness in wine
✔✔tertiary aromas - ✔✔due to aging
in oak: coffee, toffee, caramel, chocolate, vanilla, toast, wood polish
in bottle: savory, i.e. mushroom, vegetable, earth
✔✔jammy or tropical fruit aroma suggests - ✔✔later harvesting or hotter ripening
conditions
✔✔fresh fruit in aroma suggests - ✔✔earlier harvesting or cooler ripening conditions
✔✔Auckland climate - ✔✔warm maritime
✔✔Muller Thurgau is a crossing between - ✔✔Riesling and madeline royale
✔✔continental climates - ✔✔continentality: high
rainfall: usually low
growing season temp: can be cool, moderate, warm or hot
sunlight: usually very sunny
,✔✔maritime climates - ✔✔continentality: low to medium
rain: usually medium to high spread all year
growing season temp: usually cool or moderate
sunlight: usually cloudy
✔✔burgundy climate - ✔✔moderate continental
✔✔Bordeaux climate - ✔✔moderate maritime
✔✔Rias Baixas climate - ✔✔moderate maritime
✔✔chianti climate - ✔✔moderate mediterranean
✔✔la mancha climate - ✔✔hot continental
✔✔Mendoza climate - ✔✔warm continental
✔✔port climate - ✔✔hot continental
✔✔name a grape that would not be able to ripen in a cool environment - ✔✔grenache
✔✔factors that affect annual temperature - ✔✔latitude
altitude
ocean currents
fog
aspect
✔✔what is continentality - ✔✔temperature difference between winter and summer
✔✔climate of mosel - ✔✔cool continental
✔✔vine vigour - ✔✔a measurement of the size and number of shoots and leaves a vine
grows in a season
✔✔when do shoots turn woody - ✔✔the winter after they've grown
✔✔climate of muscadet - ✔✔cool maritime
✔✔central otago climate - ✔✔moderate continental
✔✔Barolo climate - ✔✔moderate continental
✔✔chateauneuf-du-pape climate - ✔✔warm mediterranean
,✔✔carneros climate - ✔✔moderate maritime
✔✔Ribera del Duero climate - ✔✔warm continental
✔✔napa valley climate - ✔✔warm mediterranean
✔✔Mediterranean climate attributes - ✔✔continentality: low to medium
Rain: usually low to medium, mostly medium, mostly falling in winter
growing season temp: usually moderate to warm
sunlight: usually sunny (unless other effects like fog)
✔✔climate of champagne: - ✔✔cool continental
✔✔Murray-Darling climate - ✔✔hot mediterranean
✔✔Quercus Petraea - ✔✔the name for European oak
✔✔Quercus Alba - ✔✔American White oak
✔✔What are the two most common small oak barrels - ✔✔225 liter Bordeaux barriques
(red generally)
228 liter burgundy piece (whites generally)
✔✔about how many bottles are in a barrique - ✔✔300
✔✔What are the main ingredients in pulp - ✔✔water and sugar
(acids are also in pulp, but to a lesser degree)
✔✔most abundant acids found in pulp - ✔✔tartaric, followed by malic
✔✔main things found in skins - ✔✔flavor, tannins, color
✔✔what is the bloom of a grape - ✔✔the waxy surface that covers the skin of grapes
and contains yeast that can be used to ferment wine
✔✔what is pressing - ✔✔separates the liquid and solid of the grape
✔✔roughly how much grapes will fill a 750 ml bottle - ✔✔1 kg
✔✔what is the juice made after pressing called - ✔✔must
✔✔what is must weight - ✔✔level of sugar in the must
, ✔✔what chemical is used to neutralize acid - ✔✔potassium bicarbonate
or more effectively - calcium carbonate and calcium tartrate-malate which reduces
tartaric and malic acid
✔✔how is acidification normally carried out - ✔✔addition of acid in powder form
✔✔below what temp can fermentation begin - ✔✔41 F 5C
✔✔how can one avoid malolactic fermentation - ✔✔storage @ cool temperatures
use of SO2
flitering out lactic bactering
✔✔what temp will fermentation cease to continue - ✔✔95 F 35 C
✔✔what is pumping over - ✔✔drawing off wine from the bottom of the vat and pumping
it over the top and breaking the cap
(normally twice a day)
✔✔what is the cap - ✔✔a thick mass of pulp and skins on the surface of fermenting
wine
✔✔rotary fermenter - ✔✔devices where red wines are fermented in rotating horizontal
tanks keeping the juice in constant contact with the skins
✔✔4 ways to make Rose' - ✔✔direct pressing
drawing off
bleeding (saignee)
blending
✔✔what is direct pressing - ✔✔black grapes are crushed and pressed as in white wine
production, enough to extract a small amount of color
✔✔what is drawing off - ✔✔red grapes are processed as in red wine making, and once
fermenting has begun, the juice is drawn off after 6-48 hours
✔✔what is bleeding (saignee) - ✔✔same as drawing off, but only some is drawn off, the
rest is turned into a increased concentration red wine
-rose is only a byproduct
✔✔what do appellations laws cover - ✔✔Production area
permitted vine varieties
ripeness and alcohol strength
Viticultural practices
SOLUTIONS RATED A+
✔✔fatty or oily food pair well with - ✔✔acidic wines
✔✔dishes high in umami should be paired with - ✔✔wines that are more fruity than
tannic
✔✔bitter dishes should be paired with - ✔✔white wines or low tannin red wines
✔✔chili heat can be paired with - ✔✔low alcohol, low tannin wines that are very fruity
✔✔bettanomyces giveaway - ✔✔plastic, hot vinyl, smoked meat, leather, sweaty horses
✔✔off dry = ___ g/l? - ✔✔about 5-9 g/l
✔✔what does sweetness in food do? - ✔✔increases perception of bitterness,
astringency, acidity, and the burning effect of alcohol in wine
decreases the perception of body, sweetness, and fruitiness in wine
✔✔what does umami in food do? - ✔✔increases the perception of bitterness,
astringency, and alcohol burn in wine
decreases the perception of body, sweetness, and fruitiness in wine
✔✔tertiary aromas - ✔✔due to aging
in oak: coffee, toffee, caramel, chocolate, vanilla, toast, wood polish
in bottle: savory, i.e. mushroom, vegetable, earth
✔✔jammy or tropical fruit aroma suggests - ✔✔later harvesting or hotter ripening
conditions
✔✔fresh fruit in aroma suggests - ✔✔earlier harvesting or cooler ripening conditions
✔✔Auckland climate - ✔✔warm maritime
✔✔Muller Thurgau is a crossing between - ✔✔Riesling and madeline royale
✔✔continental climates - ✔✔continentality: high
rainfall: usually low
growing season temp: can be cool, moderate, warm or hot
sunlight: usually very sunny
,✔✔maritime climates - ✔✔continentality: low to medium
rain: usually medium to high spread all year
growing season temp: usually cool or moderate
sunlight: usually cloudy
✔✔burgundy climate - ✔✔moderate continental
✔✔Bordeaux climate - ✔✔moderate maritime
✔✔Rias Baixas climate - ✔✔moderate maritime
✔✔chianti climate - ✔✔moderate mediterranean
✔✔la mancha climate - ✔✔hot continental
✔✔Mendoza climate - ✔✔warm continental
✔✔port climate - ✔✔hot continental
✔✔name a grape that would not be able to ripen in a cool environment - ✔✔grenache
✔✔factors that affect annual temperature - ✔✔latitude
altitude
ocean currents
fog
aspect
✔✔what is continentality - ✔✔temperature difference between winter and summer
✔✔climate of mosel - ✔✔cool continental
✔✔vine vigour - ✔✔a measurement of the size and number of shoots and leaves a vine
grows in a season
✔✔when do shoots turn woody - ✔✔the winter after they've grown
✔✔climate of muscadet - ✔✔cool maritime
✔✔central otago climate - ✔✔moderate continental
✔✔Barolo climate - ✔✔moderate continental
✔✔chateauneuf-du-pape climate - ✔✔warm mediterranean
,✔✔carneros climate - ✔✔moderate maritime
✔✔Ribera del Duero climate - ✔✔warm continental
✔✔napa valley climate - ✔✔warm mediterranean
✔✔Mediterranean climate attributes - ✔✔continentality: low to medium
Rain: usually low to medium, mostly medium, mostly falling in winter
growing season temp: usually moderate to warm
sunlight: usually sunny (unless other effects like fog)
✔✔climate of champagne: - ✔✔cool continental
✔✔Murray-Darling climate - ✔✔hot mediterranean
✔✔Quercus Petraea - ✔✔the name for European oak
✔✔Quercus Alba - ✔✔American White oak
✔✔What are the two most common small oak barrels - ✔✔225 liter Bordeaux barriques
(red generally)
228 liter burgundy piece (whites generally)
✔✔about how many bottles are in a barrique - ✔✔300
✔✔What are the main ingredients in pulp - ✔✔water and sugar
(acids are also in pulp, but to a lesser degree)
✔✔most abundant acids found in pulp - ✔✔tartaric, followed by malic
✔✔main things found in skins - ✔✔flavor, tannins, color
✔✔what is the bloom of a grape - ✔✔the waxy surface that covers the skin of grapes
and contains yeast that can be used to ferment wine
✔✔what is pressing - ✔✔separates the liquid and solid of the grape
✔✔roughly how much grapes will fill a 750 ml bottle - ✔✔1 kg
✔✔what is the juice made after pressing called - ✔✔must
✔✔what is must weight - ✔✔level of sugar in the must
, ✔✔what chemical is used to neutralize acid - ✔✔potassium bicarbonate
or more effectively - calcium carbonate and calcium tartrate-malate which reduces
tartaric and malic acid
✔✔how is acidification normally carried out - ✔✔addition of acid in powder form
✔✔below what temp can fermentation begin - ✔✔41 F 5C
✔✔how can one avoid malolactic fermentation - ✔✔storage @ cool temperatures
use of SO2
flitering out lactic bactering
✔✔what temp will fermentation cease to continue - ✔✔95 F 35 C
✔✔what is pumping over - ✔✔drawing off wine from the bottom of the vat and pumping
it over the top and breaking the cap
(normally twice a day)
✔✔what is the cap - ✔✔a thick mass of pulp and skins on the surface of fermenting
wine
✔✔rotary fermenter - ✔✔devices where red wines are fermented in rotating horizontal
tanks keeping the juice in constant contact with the skins
✔✔4 ways to make Rose' - ✔✔direct pressing
drawing off
bleeding (saignee)
blending
✔✔what is direct pressing - ✔✔black grapes are crushed and pressed as in white wine
production, enough to extract a small amount of color
✔✔what is drawing off - ✔✔red grapes are processed as in red wine making, and once
fermenting has begun, the juice is drawn off after 6-48 hours
✔✔what is bleeding (saignee) - ✔✔same as drawing off, but only some is drawn off, the
rest is turned into a increased concentration red wine
-rose is only a byproduct
✔✔what do appellations laws cover - ✔✔Production area
permitted vine varieties
ripeness and alcohol strength
Viticultural practices
