Exam (elaborations)
WSET Level 3 Exam Latest 2023 with complete solution
- Course
- Institution
WSET Level 3 Exam Latest 2023 with complete solution
[Show more]
3 reviews
By: ninaveldhuis21 • 4 months ago
Title is misleading... I expected to be able to practice an exam, as the title suggests, it's just simple facts. This document
By: Wiseman • 4 months ago
Sorry for that, I'll correct it in a few.. you'll get the latest complete version for free.Thanks
By: Cody • 6 months ago
By: eric79 • 3 weeks ago
Content preview
WSET Level 3 Exam Latest 2023 with complete solutionTrichloranisole (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... - Dull or stale, and lack freshness
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)
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.
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
A very low risk wine when it comes to food pairings would have what structure characteristics? - Simplicity, unoaked, a little residual sugar
Name two sweet wines and the temperature at which they should be served - Sauternes, Muscat
Well-Chilled: 6-8 C / 43-45 F
Name two sparking wines and the temperature at which they should be served - Champagne, Cava
Well-Chilled: 6-10 C / 43-50 F
Name two light/medium white wines and the temperature at which they should be served - Pinot grigio, Sauvignon blanc, Fino sherry Chilled: 7-10 C / 45-50 F
Name two examples of medium to full bodied oaked white wines and the temperature at
which they should be served - White burgundy, Fumé Blanc
Lightly Chilled: 10-13 C / 50-55 F
Name two examples of light red wines and the temperature at which they should be served - Valpolicella, Beaujolais
Lightly Chilled: 13 C / 55 F
Name two examples of medium to full bodied red wines and the temperature at which they should be served - Rioja, Burgundy, Shiraz, Bordeaux, Vintage Port
Room Temp: 15-18 C / 54-64 F
Floral aromas - Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet
Green Fruit Aromas - Apple, Gooseberry, Pear, Pear Drop, Quince, Grape
Citrus Aromas - Grapefruit, Lemon juice/zest, Lime juice/zest, Orange Peel, Lemon Peel
Stone Fruit Aromas - Peach, Apricot, Nectarine
Tropical Fruit Aromas - Banana, Lychee, Mango, Melon, Passionfruit, Pineapple
Red Fruit Aromas - Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum
Black Fruit Aromas - Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum
Dried or Cooked Fruit Aromas - Fig, Prune, Raisin, Sultana, Kirsch, Jamminess, Baked/Stewed Fruit, Preserved Fruit
Herbaceous Aromas - Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf
Herbal Aromas - Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill
Pungent Spice Aromas - White/Black Pepper, Liquorice
Stone Aromas - Flint, Wet stone, Wet wool
Flavors & aromas associated with yeast autolysis and lees aging - Biscuit, Toast, Bread, Pastry, Brioche, Bread dough, Cheese
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller Wiseman. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $17.99. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
67096 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now
