LEVEL 3 CHAPTER QUIZZES

Chapter 1 - The Systematic Approach to Tasting Wine

11 votes, 5 avg

Chapter 1 Quiz L3

The Systematic Approach to Tasting Wine

1 / 5

1. When evaluating the finish of a wine, you should not consider:

a) Fruity flavors

b) Floral flavors

c) Herbaceous Flavors

d) Bitter Flavors

2 / 5

2. If a wine has a light acid structure and only primary aromas, what is it's 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

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. When evaluating a red wine, a student tilts her glass to a 45° and notes a small amount of browning near the rim. She should therefore describe the color as:

a) Ruby

b) Garnet

c) Tawny

d) Brown

5 / 5

5. If a wine has only primary and secondary aromas, it's development is:

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

Your score is

The average score is 87%

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Chapter 2 - Wine with Food

8 votes, 5 avg

Chapter 2 Quiz L3

Wine with Food

1 / 5

1. Which of the following is true about Umami in food?

a) It decreases the perception of bitterness in wine

b) It increases the perception of body in wine

c) It decreases the perception of acidity in wine

d) It increases the warming effect of alcohol in wine

2 / 5

2. The best potential food and wine pairings occur when wines from a certain region are paired with foods from that region.

a) True

b) False

3 / 5

3. Which two components in food make wines taste "softer"?

a) Salt and Acid

b) Sweetness and Umami

c) Salt and Sweetness

d) Acid and Umami

4 / 5

4. Which of the following is not true regarding chili heat in food?

a) It increases the perception of bitterness in wine

b) It increases the burning effect of alcohol in wine

c) It increases the perception of body in wine

d) It decreases the perception of fruitiness in wine

5 / 5

5. 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

Your score is

The average score is 74%

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Chapter 3 - Storage and Service of Wine

8 votes, 5 avg

Chapter 3 Quiz L3

Storage and Service of Wine

1 / 5

1. A vacuum system works by:

a) Chilling wine to prevent loss of flavors after a bottle has been opened

b) Replacing the original closure after a bottle of wine has been opened to preserve the wine

c) Removing oxygen from a bottle that has already been opened to preserve the wine

d) Placing a protective layer of inert gas on top of the wine after the bottle has been opened to preserve the wine

2 / 5

2. Young wines never need to be decanted

a) True

b) False

Some young wines will benefit from aeration therefore should be decanted

3 / 5

3. If you are pouring wine into 250ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

4 / 5

4. 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

5 / 5

5. An Australian Shiraz 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 83%

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Chapter 4 - The Vine

14 votes, 5 avg

Chapter 4 Quiz L3

The Vine

1 / 5

1. Vines used for winemaking can be propagated by:

a. Planting seeds

b. Cutting

c. Layering

a) b only

b) a and b only

c) a and c only

d) b and c only

2 / 5

2. Which of the following is true about one year old wood on a grapevine?

a) They come from the previous year's shoots

b) They can be pruned as either spurs or canes

c) They are the only part of the vine that can produce fruit in the following year

d) All of the above

3 / 5

3. 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

4 / 5

4. A cutting of Pinot Noir is planted in a vine nursery and grows it owns roots. It is later discovered that the new plant is more resistant to nematodes than the original plant. The new Pinot Noir plant is:

a) A crossing

b) A hybrid

c) A clone

d) A mutation

5 / 5

5. The parts of the grapevine that contains next year's shoots, leaves, and tendrils are:

a) The canes

b) The roots

c) The buds

d) The trunk

Your score is

The average score is 95%

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Chapter 5 - The Growing Environment

11 votes, 5 avg

Chapter 5 Quiz L3

The Growing Environment

1 / 5

1. Increased cloud cover decreases a region's diurnal range

a) True

b) False

2 / 5

2. 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

3 / 5

3. All grapevines must be grown between 30° and 50° from the equator in order to successfully ripen grapes

a) True

b) False

There are intervening factors that can affect a vine's ability to ripen grapes include altitude, aspect, soil, and ocean currents

4 / 5

4. The average growing season temperature of a hot 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

5 / 5

5. Continentality determines the length of a wine region's growing season

a) True

b) False

Your score is

The average score is 90%

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Chapter 6 - Vineyard Management

9 votes, 5 avg

Chapter 6 Quiz L3

Vineyard Management

1 / 5

1. A producer is planting a vineyard in an area with nutrient-poor soils and low 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

2 / 5

2. A winemaker uses homeopathic remedies to fertilize the soil in her vineyard. What type of agriculture is this winemaker most likely practicing?

a) Conventional

b) Sustainable

c) Organic

d) Biodynamic

3 / 5

3. In which of the following regions are growers most likely to have bush vines?

a) Barossa Valley

b) Mosel

c) Alto Adige

d) Bordeaux

Bush vines are most suited to warm, dry, sunny climates

4 / 5

4. Bush vines do not use trellises

a) True

b) False

5 / 5

5. Another term for an untrellised vine is:

a) Guyot

b) Bush vine

c) Pergola

d) Vertical Shoot Positioning

Your score is

The average score is 94%

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Chapter 7 - Common Elements in Winemaking and Maturation

9 votes, 5 avg

Chapter 7 Quiz L3

Common Elements in Winemaking and Maturation

1 / 5

1. Oxygen exposure during winemaking is always negative

a) True

b) False

Wines aged in oak are slowly exposed to oxygen over time which softens tannins and adds complexity to the wine

2 / 5

2. At what point in winemaking can adjustments be made?

a) Before the fermentation

b) During the fermentation

c) After the fermentation

d) All of the above

3 / 5

3. The most abundant acid present in the pulp of grapes is:

a) Tartaric

b) Malic

c) Citric

d) Lactic

4 / 5

4. A winemaker is producing a bulk Merlot. At which temperature will she most likely ferment her wine?

a) 12°C

b) 18°C

c) 24°C

d) 30°C

A bulk Merlot is unlikely to be ageworthy and would not benefit from a warm ferment that encourages development of tertiary characteristics

5 / 5

5. Which of the following barrel sizes would have the least oxidative effect on wine?

a) A 60 liter Hungarian Oak cask

b) A 225 liter French barrique

c) A 500 liter Slovenian Butt

d) A 1000 liter American Tun

Your score is

The average score is 98%

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Chapter 8 White and Sweet Winemaking

8 votes, 5 avg

Chapter 8 Quiz L3

White and Sweet Winemaking

1 / 5

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

a) True

b) False

2 / 5

2. Warmer fermentation temperatures will do which of the following?

a) Retain primary aroma and flavor characteristics

b) Encourage development of tertiary character

c) Develop unique secondary characteristics

d) Cooler fermentation temperatures have no effect on winemaking

3 / 5

3. A New World wine labeled "Pinot Grigio" will likely be made in the Italian style

a) True

b) False

4 / 5

4. Which of the following grape varieities is likely to undergo extended lees aging after fermentation?

a) Sauvignon Blanc

b) Riesling

c) Chardonnay

d) None of these

5 / 5

5. Chardonnay should only be fermented at cool temperatures

a) True

b) False

Your score is

The average score is 92%

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Chapter 9 Red and Rosé Winemaking

2 votes, 5 avg

Chapter 9 Quiz L3

Red and Rosé Winemaking

1 / 5

1. Which grape variety is least likely to undergo post-fermentation maceration?

a) Pinot Noir

b) Grenache

c) Cabernet Sauvignon

d) Syrah

2 / 5

2. What is the classic flavor of Merlot?

a) Black plum

b) Blackcurrant

c) Black Pepper

d) Black Olive

3 / 5

3. Cabernet Sauvignon is often blended because:

a) It lacks the flavor complexity needed to be an interesting varietal wine

b) Its alcohol levels tend to be very high need to be moderated

c) It tends to have very high tannins that need softening

d) It tends to lack the acidity needed to make a refreshing wine

4 / 5

4. Why would a winemaker separate press fractions for a red wine?

a) To create more blending options

b) To adjust the color of the final wine

c) To adjust the tannin level of the final wine

d) Any of these reasons

5 / 5

5. The optimal fermentation temperature range for red wines is between:

a) 5°C-15°C

b) 12°C-22°C

c) 14°C-26°C

d) 20°C-32°C

Your score is

The average score is 70%

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*These materials are developed by and are the property of Wine Lab with all rights reserved. This content is not affiliated with WSET Global, nor does it constitute or purport to be an official WSET qualification. Purchase of these materials does not lead to a WSET examination, but rather the chapter quizzes, feedback exams, and other support content are unique and independent materials developed to support your study and revision during a WSET course.

LEVEL 3 CHAPTER QUIZZES

Table of Contents

Chapter 1 - The Systematic Approach to Tasting Wine

Chapter 2 - Wine with Food

Chapter 3 - Storage and Service of Wine

Chapter 4 - The Vine

Chapter 5 - The Growing Environment

Chapter 6 - Vineyard Management

Chapter 7 - Common Elements in Winemaking and Maturation

Chapter 8 White and Sweet Winemaking

Chapter 9 Red and Rosé Winemaking

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