WEI

When you first get your Level 3 materials, the "Specification" may seem the least important. When you are wrapping up your studies and prepping for the exam its actually extremely important. It gives you the scope of not only what you need to know, but also gives you specific guidance on what is most important. Two sections make up theory, multiple choice and short answer. You will need a score 55% in both sections!

Multiple Choice Section

Similar to Level 2, there is a most important section in the Level 3. What they call Learning Outcome 2 involves describing the the key natural and human factors in the winery and vineyard, understanding the law and trade of the world's principal wine producing regions. 56% of the questions in the multiple choice section involve these topics. Another 15% of questions will specifically address winery and vineyard practices. The remaining 29% will be the combination of sparkling wine, fortified and service fairly equally split. We advise to tackle the multiple choice first but circle ones you aren't sure of and continue moving through the exam. This is likely the first WSET exam you'll have taken that will see you still furiously scribbling when time is up. Don't get stuck on a single multiple choice question and end up with no time to address a 4pt short answer. The following questions have been created our instructors and represent questions taken from the text and lectures. WEI students have access to these with answers in their student portal. These are NOT actual test questions as per WSET regulations. You can also download the LVL 3 Wine Systematic Approach to Tasting (SAT).

Wines with VA or volatile acidity smell of

• Damp cardboard
• vinegar or nail polish
• Boiled cabbage, blocked drains, rotten eggs
• Burnt matches
• Bandaids, sweaty horse blanket or hot vinyl

The leading grape of Cahors is

• Malbec
• Merlot
• Madiran
• Manseng
• Monastrell

Which of these is a Beaujolais Cru

• Moulin a Vent
• Mont Blanc
• Mersault
• Montrachet

Salt in food makes wine taste

• higher in body, lower in acidity, and less bitter
• higher in acid, higher in body and more bitter
• more bitter, higher in body and lower in acidity

Bandol's red grape is

• Mouvedre
• Merlot
• Montepulciano
• Carignan

Tartrates are

• Used to acidify wine
• Used to chapatalize wine
• crystal deposits in wine
• lesions on vine shoots

Galets surrounding a bush-vined Grenache is typical to

• Chateauneaf-du-Pape
• Priorat
• Minervois
• Mendoza

Gavi goes with

• Arneis
• Garganega
• Picpoul
• Cortese
• Procanico

Johannisberg and Rudesheim are in

• Rheingau
• Pfalz
• Mosel
• Provence

The most abundant compound in a bottle of wine is

• Sugar
• Alcohol
• Acids
• Ethanol
• Water