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).

TCA or corked wines smell of

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

Muscadet should be served

• Well Chilled
• Chilled
• Lightly Chilled
• Room Temperature

Methode Cap Classique is

• Traditional Method in South Africa
• French for a Champagne Cage
• Disgorgement by hand in Spain
• The bottle cap used for ageing Champagne prior to recorking

A crusty, high clay soil in Spain is

• Albarinjo
• Albariza
• Pedro Ximinez
• Loam

Australian Shiraz should be served

• Well Chilled
• Chilled
• Lightly Chilled
• Room Temperature

Sparkling dry Chenin Blanc can be had in Vouvray and

• Bourgueil
• Chinon
• Saumur
• Soave

Eucalyptus and menthol flavors on terra rossa soils indicate

• Margaret River Cabernet Sauvignon
• Coonawara Cabernet Sauvignon
• St Emilion
• Uco valley Malbec

Dry, Italian, red wine goes with

• Recioto della Valpolicella
• Franciacorta
• Vernaccia di San Gimignano
• Bolgheri

Umami in food makes wine taste

• sweeter, more bitter and heavier body
• more bitter, more acidic and lighter body
• sweeter, less bitter and heavier body

Head-trained, spur pruned with shoots tied together at the top

• VSP
• Gobelet
• Cordon trained
• Trellised