WSET Level 3 Chapter Quizzes

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WSET Level 3 Chapter 1 Quiz

1 / 5

1. Haziness in wine is

a) Always a fault

b) Caused by fining and filtering agents

c) A sign that the wine is a blend of two or more grape varieties

d) Caused by particles suspended in the wine

2 / 5

2. Which of the following about tannin is false?

a) Tannins cause a drying sensation on the palate

b) Tannins contribute to body

c) Tannins always have the same texture

d) Tannins can have a bitter taste

3 / 5

3. Which of the following about alcohol is false?

a) Alcohol causes a person’s mouth to water

b) Alcohol contributes to body

c) Alcohol causes a burning sensation

d) Alcohol is thick and viscous

4 / 5

4. Which of these pairs does not balance one another?

a) Acidity and Tannin

b) Sugar and Acidity

c) Fruitiness and Tannin

d) Acidity and Fruitiness

5 / 5

5. If a wine has a high level of acidity, Medium (+) tannins, and flavors of black cherry, blackberry, black pepper, vanilla, and smoked meat, what is its potential for aging?

a) Too young

b) Can drink now, but has potential for aging

c) Drink now, not suitable for further aging

d) Too old

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The average score is 68%

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WSET Level 3 Chapter 2 Quiz

1 / 5

1. Which one of these is incorrect about sweetness in food?

a) It increases the perception of bitterness in wine

b) It decreases the perception of acidity in wine

c) It decreases the perception of sweetness in wine

d) It increases the warming effect of alcohol in wine

2 / 5

2. Which of the following is true about acidity in food?

a) It decreases the perception of body in wine

b) It decreases the perception of acidity in wine

c) It decreases the perception of sweetness in wine

d) It decreases the perception of fruitiness in wine

3 / 5

3. Which of the following components is considered low-risk when pairing with wine?

a) Sugar because it increases flavor intensity in wine

b) Umami because it increases perception of fruitiness in wine

c) Chili heat because it increases perception of sweetness in wine

d) Salt because it increases perception of fruitiness in wine

4 / 5

4. Which of the following is true regarding salt in food:

a) It increases the perception of astringency in wine

b) It increase the perception of bitterness in wine

c) It increases the perception of body in wine

d) It increases the perception of acidity in wine

5 / 5

5. Red wine should never be paired with fish.

a) True

b) False

Your score is

The average score is 33%

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WSET Level 3 Chapter 3 Quiz

1 / 5

1. If you are pouring wine into 175ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

2 / 5

2. A Fino Sherry should be served in which of the following temperature ranges?

a) 6°C-8°C

b) 7°C-10°C

c) 10°C-13°C

d) 15°C-18°C

3 / 5

3. A Napa Chardonnay should be served in which of the following temperature ranges?

a) 6°C-8°C

b) 7°C-10°C

c) 10°C-13°C

d) 15°C-18°C

4 / 5

4. If you are pouring wine into 125ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

5 / 5

5. A Tokaj aszu should be served in which of the following temperature ranges?

a) 6°C-8°C

b) 7°C-10°C

c) 10°C-13°C

d) 15°C-18°C

Your score is

The average score is 66%

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WSET Level 3 Chapter 4 Quiz

1 / 5

1. Permanent wood is trimmed every year during winter pruning

a) True

b) False

2 / 5

2. What is transpiration?

a) The process of leaves performing photosynthesis using sunlight and CO2

b) The process of a vine’s roots absorbing water and nutrients

c) The process of a vine storing carbohydrates during winter dormancy

d) The process of male and female parts ofthe vine pollinating to become berries

3 / 5

3. Phylloxera is:

a) An insect

b) A fungus

c) A microscopic worm

d) A virus

4 / 5

4. Bench grafting is risky because of phylloxera risk in the vineyard

a) True

b) False

Bench grafting takes place in a vine nursery so there is no phylloxera risk

5 / 5

5. Which of the following is true about clones?

a) Clones are planted from seeds

b) Clones are genetically idential to their parent

c) Clones produce more diluted grapes than their parent

d) Clones never have any variation between them

Your score is

The average score is 64%

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WSET Level 3 Chapter 5 Quiz

1 / 5

1. Which of the following is not effective in protecting vines from spring frost?

a) Wind machines

b) Sprinklers

c) Earthing up

d) Thoughtful vineyard design

2 / 5

2. Vines can be damaged or killed by winter freeze. That occurs at which temperature range?

a) Between 0°C and 10°C

b) Between -10°C and 0°C

c) Between -10°C and -20°C

d) Below -20°C

3 / 5

3. Which of the following factors does not affect sunlight?

a) Latitude

b) Altitude

c) Aspect

d) Large bodies of water

4 / 5

4. The leaves of a grapevine use sunlight to convert what into glucose?

a) Carbon dioxide and water

b) Oxygen and water

c) Carbon dioxide and nutrients from the soil

d) Water and nutrients from the soil

5 / 5

5. The average growing season temperature of a warm climate is:

a) 16.5°C or below

b) 16.5°C-18.5°C

c) 18.5°C-21°C

d) Above 21°C

Your score is

The average score is 58%

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WSET Level 3 Chapter 6 Quiz

1 / 5

1. When does winter dormancy occur in the northern hemisphere?

a) March-April

b) September-October

c) December-March

d) November-December

2 / 5

2. A producer is planting a vineyard in an area with nutrient-rich soils and high levels of rainfall. Which of the following would be the most suitable planting density in vines per hectare?

a) 1000

b) 5000

c) 10000

d) 10000, plus additional cordons on each vine

3 / 5

3. Which of the following is not a consideration when choosing a grape variety to plant on a vineyard site?

a) Climatic conditions

b) Consumer demand

c) Legal restrictions

d) The potential accessibility of machinery

4 / 5

4. Which of the following is not a winemaker’s goal when growing grapes?

a) Maximize fruit production

b) Achieve a certain quality level of grapes

c) Run operations as economically as possible

d) Ensure a consistent crop

5 / 5

5. Quality wines can be made from grapes regardless of whether they are hand harvested or machine harvested

a) True

b) False

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The average score is 60%

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WSET Level 3 Chapter 7 Quiz

1 / 5

1. Which is the best method for ensuring tartrate stability?

a) Passing a fining agent through the wine before bottling

b) Blanketing the wine with sulfur dioxide

c) Chilling the wine to below 0°C and then filtering or racking

d) Passing the wine through a depth filter and then a surface filter

2 / 5

2. Blending may take place because:

a) A winery wants to create a house style

b) A winemaker wants to adjust the tannin level of a wine

c) A winemaker wants to make a more complex wine

d) All of the above

3 / 5

3. It is not possible to decrease the alcohol level of a finished wine

a) True

b) False

Modern machinery can remove alcohol from wine after fermentation is complete

4 / 5

4. Different species of oak can impart different flavors onto a wine

a) True

b) False

5 / 5

5. Which of these temperate ranges is best for long term storage of wine?

a) 0°C-5°C

b) 5°C-10°C

c) 10°C-15°C

d) 15°C-20°C

Your score is

The average score is 67%

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WSET Level 3 Chapter 8 Quiz

1 / 5

1. Riesling is grown in cool climates because:

a) It buds late which decreases spring frost risk

b) It develops attractive stone fruit flavors in cold climates

c) It ripens early which allows for a long growing season to develop flavors

d) It accumulates sugar very quickly with a minimum amount of sunlight

Riesling is a late budding and mid- to late-ripening variety. It can develop stone fruit flavors but only in warmer temperatures.

2 / 5

2. Which of the following is at the highest risk of microbiological instability?

a) High alcohol white wines

b) High acid white wines

c) White wines with residual sugar

d) White wines that have been chaptalized

3 / 5

3. A customer requests a dry Riesling. Which of the following would you recommend?

a) German Riesling

b) Alsatian Riesling

c) A New York State Riesling

d) A Riesling labeled "Trockenbeerenauslese"

4 / 5

4. White winemaking practices can vary depending on whether the grape variety is aromatic or non-aromatic

a) True

b) False

5 / 5

5. All but which of the following wines are made using botrytis cinerea

a) Sauternes

b) Eiswein

c) Tokaji

d) Trockenbeerenauslese

Your score is

The average score is 74%

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WSET Level 3 Chapter 9 Quiz

1 / 5

1. Yeast cannot survive at temperatures higher than:

a) 15°C

b) 25°C

c) 35°C

d) 45°C

2 / 5

2. “A small quantity of red wine is added to a white wine” best describes which rosé winemaking method?

a) Direct Pressing

b) Short Maceration

c) Blending

d) Carbonic Maceration

3 / 5

3. Red wines are generally fermented at higher temperatures than white wines. Why?

a) Red grapes have higher sugar levels and need a hotter fermentation temperature to reach dryness

b) Yeasts used to ferment red wines require higher temperatures to become active

c) Most red wines are meant to age so they are fermented at higher temperatures to encourage the development of tertiary flavors

d) Higher temperatures are needed to extract color, tannin, and flavors from red grapes

4 / 5

4. Cabernet Sauvignon is the classic grape of which Bordeaux appellation?

a) Haut-Medoc

b) Entre-Deux-Mers

c) Pomerol

d) Barsac

5 / 5

5. Which method of whole bunch fermentation involves blanketing uncrushed grapes in CO2?

a) Carbonic maceration

b) Semi-carbonic maceration

c) Whole bunches with crushed fruit

d) None of these

Your score is

The average score is 50%

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