WSET LEVEL 3 EXAMS 2025/2026 | ACTUAL EXAM WITH
COMPLETE QUESTIONS AND ANSWERS | WINE & SPIRIT
EDUCATION TRUST | ADVANCED CERTIFICATION
Continental climate - CORRECT ANSWERS-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 - CORRECT ANSWERS-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 - CORRECT ANSWERS-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? - CORRECT ANSWERS-Removal of unwanted leaves, shoots or wood
Winter - determine bud number
Summer - managing leaf canopy
What is Training? - CORRECT ANSWERS-molding the vines wood and shoots to the required
shape
What is a Trellis? - CORRECT ANSWERS-stakes and wires used to support the trained vines
Requirements for Botrytis Cinerea - CORRECT ANSWERS-•Grapes must be fully ripened
before rot develops
•Humid misty mornings
•Dry, sunny afternoons
•Specialized pickers
•Multiple passes over time
,Alcoholic Fermentation - CORRECT ANSWERS-Sugars in Grape Juice + Yeast = Alcohol and
Flavor
Releases Heat and Carbon Dioxide
Photosynthesis - CORRECT ANSWERS-Leaves combine Carbon Dioxide and Water to create
Glucose and Oxygen.
White Wine Fermentation Temperatures - CORRECT ANSWERS-range 12-22°C
cool temperature help retain fruit aromas
Red Wine Fermentation Temperatures - CORRECT ANSWERS-range 20-32°C
Precise control allows influence on color, flavor, tannin extraction
Malolactic Fermentation - CORRECT ANSWERS-Malic Acid in Wine + Bacteria = Lactic Acid and
Flavor (Butter, hazelnut, can suppress fruit purity)
Happens
Lees - CORRECT ANSWERS-Need to add
What is Carbonic Maceration? - CORRECT ANSWERS-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? - CORRECT ANSWERS-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? - CORRECT ANSWERS-bunches
submerged and progressively crushed
some intracellular fermentation occurs
Results in: silkier texture, bright fresh fruit
Why choose pre-fermentation extraction? - CORRECT ANSWERS-cold soaking prevents
fermentation starting
extract color & flavor without much tannin
Alsace Natural Factors - CORRECT ANSWERS-cool continental climate
very dry due to Vosges Mountains
slope important
varied soils
Best Vineyards on steepest with south-east and east aspect
Focus on single, aromatic grape varieties
Aromatic grapes: No MLF, stainless steel or old oak
Alsace Noble Varieties - CORRECT ANSWERS-Riesling
Gewurztraminer
Pinot Gris
Muscat
Also: Pinot Blanc
Vendanges Tardives - CORRECT ANSWERS-Late Harvest in Alsace
Minimum sugar
Must be from four noble varietes
, Selection de Grains Nobles (SGN) - CORRECT ANSWERS-Must have minimum sugar ripeness.
higher than VT. Usually noble rot. Not produced every year and in small quantities
Alsace - Reisling - CORRECT ANSWERS-Most widely planted
Med to full body, med alcohol, high acid
Citrus and stone fruit aromas. Stony/steely.
Most dry, but some now with residual sugar
not as floral as from Germany
Alsace - Gewurtzraminer - CORRECT ANSWERS-Pungent aromas, spicy nose of lychess, roses,
sweet baking spices
Golden color (light pink skin)
Alsace - Pinot Gris - CORRECT ANSWERS-Rich, full body, high alcohol, higher acidity than
Gewurtz
Rich texture. Fresh and dried fruit.
honey character
Alsace - Muscat - CORRECT ANSWERS-Intensely aromatic - orange blossom, rose, grape
light to med body
low to med acidity
prone to rot and poor fruit set
Alsace - Pinot Blanc - CORRECT ANSWERS-Grown on fertile soil of plain
mainly used for sparkling.
still - generally light, simply refreshing
Germany - CORRECT ANSWERS-Cool continental climate
long, cool ripening period
vintage variation. vineyard location essential
COMPLETE QUESTIONS AND ANSWERS | WINE & SPIRIT
EDUCATION TRUST | ADVANCED CERTIFICATION
Continental climate - CORRECT ANSWERS-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 - CORRECT ANSWERS-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 - CORRECT ANSWERS-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? - CORRECT ANSWERS-Removal of unwanted leaves, shoots or wood
Winter - determine bud number
Summer - managing leaf canopy
What is Training? - CORRECT ANSWERS-molding the vines wood and shoots to the required
shape
What is a Trellis? - CORRECT ANSWERS-stakes and wires used to support the trained vines
Requirements for Botrytis Cinerea - CORRECT ANSWERS-•Grapes must be fully ripened
before rot develops
•Humid misty mornings
•Dry, sunny afternoons
•Specialized pickers
•Multiple passes over time
,Alcoholic Fermentation - CORRECT ANSWERS-Sugars in Grape Juice + Yeast = Alcohol and
Flavor
Releases Heat and Carbon Dioxide
Photosynthesis - CORRECT ANSWERS-Leaves combine Carbon Dioxide and Water to create
Glucose and Oxygen.
White Wine Fermentation Temperatures - CORRECT ANSWERS-range 12-22°C
cool temperature help retain fruit aromas
Red Wine Fermentation Temperatures - CORRECT ANSWERS-range 20-32°C
Precise control allows influence on color, flavor, tannin extraction
Malolactic Fermentation - CORRECT ANSWERS-Malic Acid in Wine + Bacteria = Lactic Acid and
Flavor (Butter, hazelnut, can suppress fruit purity)
Happens
Lees - CORRECT ANSWERS-Need to add
What is Carbonic Maceration? - CORRECT ANSWERS-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? - CORRECT ANSWERS-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? - CORRECT ANSWERS-bunches
submerged and progressively crushed
some intracellular fermentation occurs
Results in: silkier texture, bright fresh fruit
Why choose pre-fermentation extraction? - CORRECT ANSWERS-cold soaking prevents
fermentation starting
extract color & flavor without much tannin
Alsace Natural Factors - CORRECT ANSWERS-cool continental climate
very dry due to Vosges Mountains
slope important
varied soils
Best Vineyards on steepest with south-east and east aspect
Focus on single, aromatic grape varieties
Aromatic grapes: No MLF, stainless steel or old oak
Alsace Noble Varieties - CORRECT ANSWERS-Riesling
Gewurztraminer
Pinot Gris
Muscat
Also: Pinot Blanc
Vendanges Tardives - CORRECT ANSWERS-Late Harvest in Alsace
Minimum sugar
Must be from four noble varietes
, Selection de Grains Nobles (SGN) - CORRECT ANSWERS-Must have minimum sugar ripeness.
higher than VT. Usually noble rot. Not produced every year and in small quantities
Alsace - Reisling - CORRECT ANSWERS-Most widely planted
Med to full body, med alcohol, high acid
Citrus and stone fruit aromas. Stony/steely.
Most dry, but some now with residual sugar
not as floral as from Germany
Alsace - Gewurtzraminer - CORRECT ANSWERS-Pungent aromas, spicy nose of lychess, roses,
sweet baking spices
Golden color (light pink skin)
Alsace - Pinot Gris - CORRECT ANSWERS-Rich, full body, high alcohol, higher acidity than
Gewurtz
Rich texture. Fresh and dried fruit.
honey character
Alsace - Muscat - CORRECT ANSWERS-Intensely aromatic - orange blossom, rose, grape
light to med body
low to med acidity
prone to rot and poor fruit set
Alsace - Pinot Blanc - CORRECT ANSWERS-Grown on fertile soil of plain
mainly used for sparkling.
still - generally light, simply refreshing
Germany - CORRECT ANSWERS-Cool continental climate
long, cool ripening period
vintage variation. vineyard location essential
