WSET Level 3 Exam Questions and answers, 100% Accurate, graded A+

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WSET Level 3 Exam Questions and answers, 100% Accurate, graded A+ continentality - ✔✔-temperature difference between the coldest and hottest month Diurnal Range - ✔✔-difference between the... day time and night time temperatures spring frost mitigation - ✔✔-heaters placed through vineyard wind machines sprinklers vineyard design - plant on slopes or trained high water hazards - ✔✔-once a sufficient canopy has grown, important to limit water to promote grape ripening rather than shoot growth. this would leave less sugar for the grapes. also increases canopy growth - more shade - less ripening. droughts risk photosynthesis stopping, killing the vine rainfall during flowring and fruitset can disrupt. Pinot Noir Characteristics - ✔✔-color intensity: light Tannins: low Acidity: high Flavour characteristics: strawberry, raspberry, red cherry Burgundy - entry level - light, high acid, hint of oak. Cote D'Or have intensity and complexity. Range from delicate and floral to tannic and spicy. cool vintage risk of vegetal notes like cabbage and wet leaves. if too hot, jammy and unattractive. Baden, Carneros, Sonoma, Martinborough, Marlborough, Central Otago (NZ), Yarra Valley, Mornington Peninsula, Tasmania (Australia), Walker Bay (South Africa), Casablanca Valley (Chile). Pinot Noir can be amove 30F ferment to extract more flavor, color and tannin. Cabernet Sauvignon Characteristics - ✔✔-Colour intensity: deep Tannins: high Acidity: high Flavour characteristics: blackcurrant, black cherry, green bell pepper thick skinned, late ripening. can be astringent and herbaceous if not ripened fully Haut Medoc: Grippy tannins in youth, cedar and black currant leaf. (Merlot gives it smoother texture. Italy, Spain, South of France - blended with indigineous grape varieties Napa, Margaret River, Hawke's Bay, Stellenbosch, Colchagua Valley - warm, long bright sunlight ripens fruit Merlot Characteristics - ✔✔-Colour intensity: medium -deep Tannins: medium Acidity: medium Flavour characteristics: strawberry, red plum, red cherry ripens earlier than Cabernet Two styles: New World: harvest as late as possible, intense purple color, concentrated blackberry and plum, soft velvet texture , new oak maturation Bordeaux: harvest earlier, med body and alcohol, higher acid, fresh red fruit, vegetal, leafy Syrah/Shiraz Characteristics - ✔✔-Colour intensity :deep Tannins: medium - high Acidity: medium Flavour characteristics: blackberry, black cherry. black pepper Syrah can range from medium body with pepper and fresh black fruit to smooth, fully body, ripe black fruit and liquorice. Northern Rhone - coolest location. Cotie Rotie and Hermitage (south facing) - fuller body, berry, pepper, notes of meat and leather after aging. Also known in Languedoc and ROussilon where its blended. Hot regions: Hunter and Barossa valley produce soft earthy, spicy styles with concentrate black fruit. Cooler regions like Geelong and Heathcote produce leaner, more peppery styles. Chile, south Africa, hawke's bay and Washington also known. Grenache characteristics - ✔✔-Colour intensity: light-medium Tannins: medium (soft) Acidity: Low Flavour characteristics: red fruit late ripening, needs hot climate. high tolerance for drought. Priorat: blended with Carignan for color and tannin, fresh black fruit. In Rioja: Planted in rioja Baja and blended with temperanillo. contributes perfrume, body and alcohol. Also grown in Catalayud, Carinena and Navarra. Also used for rose. Southern Rhone: most widely planted. Chateaneuf du Pape - blended with Syrah and Mourvedre. rich texture and concentrated spicy fruit. Barossa Valley & McClaren Vale: old bush vines give high concentration, intense red berry and pepper. Reisling Characteristics - ✔✔-Variety has cool climate success: bud & ripen late maintains acid as sugar rises range of styles bottle aging Flavors: citrus, stone fruit, petrol, honey, botrytis Aromatic White Gewurztraminer Characteristics - ✔✔-Unique Variety pink skin gold color wine high alcohol residual sugar? oily, full body Flavors: spicy - ginger, lychees, roses, stone & tropical fruit Aromatic White Pinot Gris Characteristics - ✔✔-Pinot Gris vs. Pinot Grigio is: full body texture high alcohol more acid than Gewurztraminer; less than Pinot Grigio Flavors: fresh & dried fruit, spiced pear, ginger, honeyed character Aromatic White Gruner Veltliner Characteristics - ✔✔-Austria's White Can be: simple & fresh OR full, concentrated high acid stainless & oak can be used Flavors: citrus & stone fruit white pepperhoney, toast with age Aromatic White Temperature Range a Vine Needs - ✔✔-16C - 22C Cool climate Temp Range - ✔✔-16.5°C or below Moderate climate Temp Range - ✔✔-16.5-18.5°C Warm climate Temp Range - ✔✔-18.5-21°C Hot climate Temp Range - ✔✔-Above 21°C Continental climate - ✔✔-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 - ✔✔-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 - ✔✔-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? - ✔✔-Removal of unwanted leaves, shoots or wood Winter - determine bud number Summer - managing leaf canopy What is Training? - ✔✔-molding the vines wood and shoots to the required shape What is a Trellis? - ✔✔-stakes and wires used to support the trained vines Requirements for Botrytis Cinerea - ✔✔-•Grapes must be fully ripened before rot develops •Humid misty mornings •Dry, sunny afternoons •Specialized pickers •Multiple passes over time Alcoholic Fermentation - ✔✔-Sugars in Grape Juice + Yeast = Alcohol and Flavor Releases Heat and Carbon Dioxide Photosynthesis - ✔✔-Leaves combine Carbon Dioxide and Water to create Glucose and Oxygen. White Wine Fermentation Temperatures - ✔✔-range 12-22°C cool temperature help retain fruit aromas Red Wine Fermentation Temperatures - ✔✔-range 20-32°C Precise control allows influence on color, flavor, tannin extraction Malolactic Fermentation - ✔✔-Malic Acid in Wine + Bacteria = Lactic Acid and Flavor (Butter, hazelnut, can suppress fruit purity) Happens Lees - ✔✔-Need to add What is Carbonic Maceration? - ✔✔-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? - ✔✔-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? - ✔✔-bunches submerged and progressively crushed some intracellular fermentation occurs Results in: silkier texture, bright fresh fruit Why choose pre-fermentation extraction? - ✔✔-cold soaking prevents fermentation starting extract color & flavor without much tannin Alsace Natural Factors - ✔✔-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 - ✔✔-Riesling Gewurztraminer Pinot Gris Muscat Also: Pinot Blanc Vendanges Tardives - ✔✔-Late Harvest in Alsace Minimum sugar Must be from four noble varietes Selection de Grains Nobles (SGN) - ✔✔-Must have minimum sugar ripeness. higher than VT. Usually noble rot. Not produced every year and in small quantities Alsace - Reisling - ✔✔-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 - ✔✔-Pungent aromas, spicy nose of lychess, roses, sweet baking spices Golden color (light pink skin) Alsace - Pinot Gris - ✔✔-Rich, full body, high alcohol, higher acidity than Gewurtz Rich texture. Fresh and dried fruit. honey character Alsace - Muscat - ✔✔-Intensely aromatic - orange blossom, rose, grape light to med body low to med acidity prone to rot and poor fruit set Alsace - Pinot Blanc - ✔✔-Grown on fertile soil of plain mainly used for sparkling. still - generally light, simply refreshing Germany - ✔✔-Cool continental climate long, cool ripening period vintage variation. vineyard location essential best on steep and stony slopes with southerly aspect to maximize heat and sunlight. Must weight classification German Riesling - ✔✔-Expressed differently from regions, climates and soils. Can range from delicate and floral to a richer peachy fruit. Can range from bone dry to very sweet Muller-Thurgau (Rivaner) - ✔✔-2nd most widely planted Ripens earlier than Riesling, but less acidic and intense. floral, fruit. Medium dry/sweet Sylvaner - ✔✔-less acidic, less fruity, more earthy than riesling dry and sweet Spatburdgunder - ✔✔-Pinot Noir (Pfalz and Baden) Dornfelder - ✔✔-Deeply colored, darker vs. Pinot Germany Geographic Regions - ✔✔-Mosel - Piesport - Bernkastel - Wehlen Nahe - Schlossbockelheim Rheingau - Johannisberg - Rudesheim Rheinhessen - Nierstein Pfalz - Forst - Deidesheim Baden Mosel - ✔✔-Steep slopes, slate soils lighter body, lower alcohol, higher acid. Floral and green fruit flavor Nahe - ✔✔-Between Mosel and Rheinhessen "in between" style Rheingau - ✔✔-small and prestigious. north bank of rhine = southerly aspect. protected from mountains, slightly warmer medium to full body ripe peach BA and TBA wines too. Rheinhessen - ✔✔-Largest region Muller Thurgau and Reisling and black varieties Nierstein - fuller body riesling Pfalz - ✔✔-2nd largest region can be seen as a continuation of Alsace Riesling and Dornfelder Ripe, full body riesling Baden - ✔✔-Warnest and most southerly region fullest body with highest alcohol Spatburgunder most widely planted Franken - ✔✔-To the east Silvaner dominates Pradikat System - ✔✔-Qualitatswein - dry to med sweet Pradikatswein: Kabinett - most delicate, high acid, light body, green apple & citrus. dry to med sweet Spatlese - more concentrated, more body and alcohol. dry to med sweet Auslese - richer and riper. dry to med sweet Beerenauslese (BA) - Noble rot usually, similar to TBA but less intense. sweet only Eiswein - varietal purity, high acid, sweet Trockenbeerenauslese (TBA) - always noble rot, sweet, honeyed, sweet only. Verband Deutscher Prädikatsweingüter (VDP) - ✔✔-independent group of wine producers classified the best sites Grosses Gewächs (GG) - ✔✔-Dry (Qualitatsweine) made from the best sites. part of VDP. not part of law. Austria Gruner Veltliner - ✔✔-fresh but unexciting if yields too high. full body, concentrated and high acidity in youth, gives way to citrus, stone fruit, white pepper, layers of honey and toast as it ages. Stainless steel or old oak Austria white grapes - ✔✔-Welschriesling - dry, simple, citrus and green apple, high acid. susceptible to botrytis Reisling - med to full body, ripe peach [Show More]

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