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. 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

2 / 5

2. 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

3 / 5

3. When evaluating a white wine, a student tilts her glass to a 45° and notes that the color of the wine at the core of the glass extends almost to the rim. She should therefore describe the color intensity as:

a) Pale

b) Deep

c) Lemon

d) Gold

4 / 5

4. If a student has evaluated a wine as balanced with a short finish and lacking in intensity and complexity, what is the final evaluation of the wine?

a) Acceptable

b) Good

c) Very Good

d) Outstanding

5 / 5

5. When unsure how to evaluate a characteristic of a wine, one should always default to "Medium"

a) True, "medium" is the safest option as most components fall in this category

b) True, the "medium" category has three of the five parts of a five-point scale making the chance of being correct higher

c) False, the "medium" category should be treated as one part of a three-point scale and evaluated accordingly

d) False, "medium" is almost never correct so the default should be lower or higher

Your score is

The average score is 87%

Facebook Twitter

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 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

2 / 5

2. 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

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 not considered a classic food and wine pairing?

a) Olives with Manzanilla Sherry

b) Goat cheese with Sancerre

c) Oysters with Muscadet

d) These are all classic pairings

5 / 5

5. 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

Your score is

The average score is 74%

Facebook Twitter

Chapter 3 - Storage and Service of Wine

8 votes, 5 avg

Chapter 3 Quiz L3

Storage and Service of Wine

1 / 5

1. 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

2 / 5

2. A Canadian icewine 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 blanket 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

4 / 5

4. In regards to opening a bottle of sparkling wine, which of the following is incorrect?

a) The bottle should be held at a 30° angle

b) Once the cage is removed, the cork should be held securely in place until the bottle is opened

c) The bottle should be turned while the cork is held in place

d) The cork should be removed with a loud "pop" noise

5 / 5

5. A muscadet 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%

Facebook Twitter

Chapter 4 - The Vine

14 votes, 5 avg

Chapter 4 Quiz L3

The Vine

1 / 5

1. The parts of the grapevine that powers photosynthesis are:

a) The roots

b) The flowers

c) The shoots

d) The leaves

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. Most European vines are grafted on American rootstocks

a) True

b) False

4 / 5

4. The main species of vine used for quality wine production is:

a) Vitis Riparia

b) Vitis Berlandieri

c) Vitis Vinifera

d) Vitis Labrusca

5 / 5

5. Permanent wood is trimmed every year during winter pruning

a) True

b) False

Your score is

The average score is 95%

Facebook Twitter

Chapter 5 - The Growing Environment

11 votes, 5 avg

Chapter 5 Quiz L3

The Growing Environment

1 / 5

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

a) Latitude

b) Altitude

c) Aspect

d) Large bodies of water

2 / 5

2. Diurnal range is defined by:

a) Wine regions that have a high average temperature during the growing season

b) Wine regions that have a high average temperature all year

c) Wine regions that have a large difference in temperatures between the hottest and coldest months

d) Wine regions that have a large difference in temperatures between day and night

3 / 5

3. The amount of heat in a growing season is the defining factor in determining whether a grape can successfully ripen in a certain region

a) True

b) False

4 / 5

4. A wine region has very hot summers and very cold winters with almost no rainfall during the growing season. This climate can be defined as:

a) Continental

b) Maritime

c) Mediterranean

5 / 5

5. Ocean currents have the following effects on wine regions:

a. They cool wine regions that are otherwise too hot for quality viticulture

b. They warm wine regions that are otherwise too cool for quality viticulture

c. They decrease continentality

a) a and c only

b) b and c only

c) a only

d) a, b, and c

Your score is

The average score is 90%

Facebook Twitter

Chapter 6 - Vineyard Management

9 votes, 5 avg

Chapter 6 Quiz L3

Vineyard Management

1 / 5

1. 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

2 / 5

2. The environmental factors to consider when choosing a site for a vineyard include all but which of the following:

a) Average temperature during the growing season

b) Availability of a suitable workforce

c) Soil fertility

d) The average number of sunlight hours

The availability of a workforce is a business consideration, not an environmental factor

3 / 5

3. After vines are pulled, vineyard land is left fallow for how many years minimum?

a) 2

b) 3

c) 4

d) 5

4 / 5

4. Which of the following is not a business consideration a producer may make when choosing a vineyard site?

a) The proximity of the potential vineyard to a water supply

b) The availability of a suitable workforce

c) The average number of sunlight hours

d) The potential accessibility of machinery

The average number of sunlight hours is an environmental factor, not a business consideration

5 / 5

5. How many buds are retained on a cane that has been cane pruned?

a) 2 -3

b) 3 -12

c) 8 -20

d) 20 -30

Your score is

The average score is 94%

Facebook Twitter

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. 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

2 / 5

2. 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

3 / 5

3. Crushing is best described as:

a) Breaking the grape skins to release free run juice

b) Separating the grape solids from the liquid

c) Removing the grape stems

d) Separating the wine into fractions

4 / 5

4. 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

5 / 5

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

a) True

b) False

Your score is

The average score is 98%

Facebook Twitter

Chapter 8 White and Sweet Winemaking

8 votes, 5 avg

Chapter 8 Quiz L3

White and Sweet Winemaking

1 / 5

1. Which of the following is an optional step winemakers can take during winemaking?

a) Fermentation

b) Pressing

c) Clarification

d) Racking

2 / 5

2. Grape must with a very high sugar content usually results in a low alcohol wine. Why?

a) Because the yeast doesn't have enough nutrients to complete the fermentation before dying off

b) Because the yeast ferments to alcohol levels above 15% which is toxic to the yeast, causing it to die before all the sugar is fermented

c) Because the yeast starts fermentation and then struggles to survive in a very sugary environment

d) Because high sugar grape musts are infected with noble rot which is toxic to yeast, preventing it from fermenting the wine to dryness

3 / 5

3. Chardonnay from Burgundy has a typicity of style

a) True

b) False

4 / 5

4. Grape varieties that have pronounced aromas and flavors are called aromatic varieties

a) True

b) False

5 / 5

5. A Bordeaux producer has just harvested a ripe crop of Semillon. What is she most likely to blend the Semillon with?

a) Sauvignon Blanc to balance the Semillon's lack of acidity

b) Muscadelle to add floral complexity

c) Sauvignon Blanc to create a house style

d) The Semillon is unlikely to be blended

Your score is

The average score is 92%

Facebook Twitter

Chapter 9 Red and Rosé Winemaking

2 votes, 5 avg

Chapter 9 Quiz L3

Red and Rosé Winemaking

1 / 5

1. Which cap management technique involves removing the fermenting juice from its vessel into another vessel?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

2 / 5

2. What is the most common climate in grape-growing areas responsible for high-volume, inexpensive wines?

a) Warm and sunny with low rainfall

b) Warm and sunny with high rainfall

c) Cool and sunny with low rainfall

d) Cool and sunny with high rainfall

3 / 5

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

a) Pinot Noir

b) Grenache

c) Cabernet Sauvignon

d) Syrah

4 / 5

4. What is the most common time frame for aging Cabernet Sauvignon?

a) Less than 12 months

b) 12-18 months

c) 18-36 months

d) 36 months or longer

5 / 5

5. More tannins will be extracted if:

a) They are in a high-sugar solution

b) They are in a high-alcohol solution

c) They are in a high-acid solution

d) They are exposed to higher levels of oxygen

Your score is

The average score is 70%

Facebook Twitter

*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

WSET QUALIFICATIONS

Events

About

Get News & Updates

WSET QUALIFICATIONS

Events

About

Get News & Updates

© Copyright 2021 Wine Lab. All Rights Reserved

Get News & Updates