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WSET level 3 Exam practice Questions and Correct Answerspairing for goat cheese $13.49   Add to cart

Exam (elaborations)

WSET level 3 Exam practice Questions and Correct Answerspairing for goat cheese

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  • WSET level 3
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  • WSET Level 3

WSET level 3 Exam practice Questions and Correct Answerspairing for goat cheese pairing with stilton cheesepairing with stilton cheesepairing with stilton cheesepairing with stilton cheesepairing with stilton cheesepairing with stilton cheesepairing with stilton cheesepairing with stilton cheesep...

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  • August 17, 2024
  • 97
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • WSET level 3
  • WSET level 3
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MASTER01
WSET level 3 Exam practice Questions and
Correct Answerspairing for goat cheese
✓ ~~~ Sancerre



local food pairs with

✓ ~~~ local wine




pairing with stilton cheese

✓ ~~~ port



pair w/ sweet food

✓ ~~~ sweeter wine/no tannins




3 species of grapes native to north america

✓ ~~~ vitis riparia, vitis berlandieri, vitis rupestris




what is a "shoot" on a vine

✓ ~~~ the new growth a vine produces each year




what does bitterness in food do

✓ ~~~ increases bitterness in wine



chili heat in food does what?

, ✓ ~~~ increases perception of bitterness, astringency, acidity, and alcohol burn




decreases the perception of body, richness, sweetness, and fruitiness in wine




"reduction" giveaway

✓ ~~~ rotten eggs




pairing for curry

✓ ~~~ light bodied unoaked white wine




non-conventional pairing w/ sweet wine

✓ ~~~ salty food




TCA giveaway

✓ ~~~ damp cardboard



what is a "cane" of a vine

✓ ~~~ a long vine with 8-15 buds




what is a "spur" of a vine

✓ ~~~ a short vine with only 2-3 buds



color descriptors for WSET red wines

, ✓ ~~~ ruby, purple, garnet, brown




sweetness on the tongue location

✓ ~~~ tip




tannin in the mouth is found

✓ ~~~ mainly the gums, especially the front top



salt in food does what

✓ ~~~ increases the perception of body in wine



decreases the perception of astringency, bitterness, and acidity in wine




oxidation giveaway

✓ ~~~ deeper colored and browner than it should be
scents of toffee, honey, caramel or coffee with a lack of fruit




volatile acidity (VA) giveaway

✓ ~~~ vinegar or nail polish remover




Sulphur dioxide giveaway

✓ ~~~ acrid smell like a stuck match

, (more present in sweet white wines)




Primary aromas

✓ ~~~ fruity and floral (aromas due to the actual grapes)




secondary aromas

✓ ~~~ aromas that arise due to production processes like oak or malo or lees contact



i.e. nutty/buttery (malo), yeasty and creamy (lees)




dry wine = ___ g/L?

✓ ~~~ up to about 4 g/l



medium sweet = ___ g/l?

✓ ~~~ about 10-45 g/l




medium dry = ___ g/l?

✓ ~~~ up to about 18 g/l




sweet = ___ g/l?

✓ ~~~ above 45 g/l



luscious = ___g/l?

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