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. An important component for balance in sweet wines is

a) Acidity

b) Tannin

c) Alcohol

d) High Flavor Intensity

2 / 5

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

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

3 / 5

3. Aromas of mushroom, cooked fruit, and honey are considered:

a) Primary

b) Secondary

c) Tertiary

d) Faults

4 / 5

4. 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

5 / 5

5. If a wine has some tertiary aromas but is mostly primary and secondary, it's development is:

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

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 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

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. 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

5 / 5

5. 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

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. 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

2 / 5

2. 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

3 / 5

3. 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

4 / 5

4. Older wines may throw a deposit and therefore need to be decanted

a) True

b) False

5 / 5

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

a) 3

b) 4

c) 5

d) 6

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. How many varieties of vitis vinifera are there?

a) Less than 500

b) Between 500-1000

c) Several Thousand

d) More than 10,000

2 / 5

2. Vitis vinifera is native to:

a) Eurasia

b) North America

c) South America

d) Oceania

3 / 5

3. A cutting of Pinot Noir is planted in a vine nursery and grows it owns roots. The new Pinot Noir plant is:

a) A crossing

b) A hybrid

c) A clone

d) A mutation

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. 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 95%

Facebook Twitter

Chapter 5 - The Growing Environment

11 votes, 5 avg

Chapter 5 Quiz L3

The Growing Environment

1 / 5

1. All grape varieties need the same amount of heat in order to ripen grapes

a) True

b) False

2 / 5

2. Vines will not grow if the temperature is less than 10°C

a) True

b) False

3 / 5

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

a) True

b) False

4 / 5

4. As altitude increases, what else happens?

a) Temperature increases

b) Temperature decreases

c) Rainfall increases

d) Rainfall decreases

5 / 5

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

a) Latitude

b) Altitude

c) Aspect

d) Large bodies of water

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 you most likely to see vines trained high?

a) Rioja

b) Barossa Valley

c) Rias Baixas

d) Southern Rhone

Wet regions have higher fungal risk so vines are often trained high to promote air circulation and decrease fungal risk

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. When does budburst occur in the northern hemisphere?

a) March-April

b) September-October

c) November-December

d) January-March

4 / 5

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

a) 2

b) 3

c) 4

d) 5

5 / 5

5. Which of the following regions has the highest risk of fungal infection?

a) Bordeaux

b) Alsace

c) Mendoza

d) Rioja

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. Oak aging can cause wines to gradually turn brown

a) True

b) False

2 / 5

2. 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

3 / 5

3. 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

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. What is the species of yeast used to ferment grape sugars into alcohol?

a) Brettanomyces

b) Saccharomyces cerevisiae

c) Saccharomyces pastorianus

d) Saccharomyces bayanus

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. 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

2 / 5

2. At which of the following temperatures is a Sauvignon Blanc most likely to be fermented?

a) 10°C

b) 14°C

c) 20°C

d) 26°C

3 / 5

3. Which of the following is not an optional step winemakers can take during winemaking?

a) Crushing

b) Skin Contact

c) Pressing

d) Malolactic Conversion

4 / 5

4. After fermentation, a white wine producer can do which of the following: a. Mature the wine in oak b. Mature the wine in stainless steel c. Rest the wine on its lees to develop tertiary character d. Encourage malolactic fermentation

a) a, c, and d

b) b, c, and d

c) a, b, and c

d) Any of these

5 / 5

5. 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

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. After fermentation of a red wine is complete, which wine will be the lightest and least tannic?

a) Free run wine

b) The first press fraction

c) The last press fraction

d) All pressings will be relatively equal

2 / 5

2. Which cap management technique is best for dissipating heat and oxygenating the juice during fermentation?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

3 / 5

3. Which cap management technique involves disturbing the cap using paddles?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

4 / 5

4. If the cap is left to float on top of the fermenting must without any manipulation:

a) A lot of color, tannin, and flavor will be extracted into the wine

b) Very little color, tannin, and flavor will be extracted into the wine

c) The fermenting must will be protected from oxygen ingress

d) The finished wine will develop sediment over time

5 / 5

5. Why is it tricky to extract color and tannin from Pinot Noir?

a) Because of its thin skins, there is little color and tannin to extract

b) It is prone to oxidation

c) The juice can easily be overworked causing the loss of primary aromas

d) Tannin and color can only be extracted during post-fermentation maceration

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