Home > Uncategorized > Wine & Spirits Education Trust (WSET) Level 3 – Model de examen

Wine & Spirits Education Trust (WSET) Level 3 – Model de examen

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In Septembrie 9, 2013 am sustinut examenul pentru absolvirea cursului WSET Level 3 in Brugge in Belgia si la inceputul lui Noiembrie am primit vestile bune ca l-am luat: Pass with Merit. Am fost intrebat de cativa oameni in ce a constat exact cursul si examenul. Cel mai simplu e sa prezint un model de examen asa cum apare el in materialul de studiu.

Examenul a constat in 3 probe ce s-au desfasurat pe parcursul a 2 h.

– prima proba este Degustarea si dureaza 30 min. Se servesc 2 vinuri in orb: unul alb si unul rosu. Se cere sa se descrie vinul pe baza criteriilor WSET, sa se recunoasca vinul si sa sa fie indicat nivelul de pret. Mie personal mi-au cazut la albe Soave Classico si la rosii un Barolo.

– a doua proba consta in 50 de intrebari grila care acopera tot materialul de studiu (model mai jos).

– a treia proba si cea mai dificila cuprinde 5 intrebari deschise dupa modelul celor de mai jos.

Pentru a promova examenul trebuie obtinut minim 55% din fiecare proba. Realitatea este ca nu este usor si studiul trebuie sa fie intens cu un anume numar de ore alocate. Se presupune ca cel care urmeaza cursul stapaneste bine limba in care decide sa studieze si nu realizeaza greseli de ortografie sau gramaticale in special la proba de Open questions. Din pacate cursul nu se poate tine in limba Romana.

Model proba Open Quenstions

WSET Level 3 Award in Wine and Spirits (Mock up Examination)
Practice Short Answer Questions
Name:-……………………………………………………………………………………………………………………………..

Question 1
The following question relates to the wines of Germany.
Due to the challenging climate in the Mosel, all the very best vineyards share similar characteristics. Explain what the climatic challenges in the Mosel are and identify and explain how three vineyard characteristics help to overcome these challenges.

Climatic challenges (3 marks)

Vineyard characteristic 1 (3 marks)
Vineyard characteristic 2 (3 marks)
Vineyard characteristic 3 (3 marks)

These two premium quality wines have very different characteristics. Under the headings below explain how, what happens as the grapes develop, up to the point when they are crushed, has a direct impact on the style and quality of these two wines.

Sweetness and acidity (8 marks)

Flavour characteristics (4 marks)
TOTAL: 24 marks

Question 2
The following question relates to the wines of California.
a) White Zinfandel is typically a fruity, medium-sweet, low alcohol wine with a medium rosé colour. Under the headings below describe an option a winemaker might use to achieve these characteristics in a wine and explain how this chosen technique works.
Colour (5 marks)
Fermentation (6 marks)
Maturation (5 marks)
b) California has a reputation for making medium acid, full bodied Chardonnays with flavours of hazelnut, butter and vanilla. Describe two techniques that a winemaker could use to achieve this style and explain how they work.
Technique 1 (4 marks)
Technique 2 (4 marks)
TOTAL: 24 marks

Question 3
a. A Fino Sherry is aged under flor in a solera system.
i. What does flor need to survive and thrive (6 marks)
ii. Does the solera system maintain these conditions (4 marks)
iii. Some Finos enter Amontillados solera systems for further ageing. What has to be done to a Fino before this can happen? What impact does this have on the style of the final wine. (4 marks)
b. If they are opened in 2012, a 1992 Vintage Port and a 20 year old Tawny port would be a similar age but very different in style. Describe how these wines will have been handled fortification to service in 2012 and the impact this will have had on their style.
Vintage Port (5 marks)
20 year old Tawny Port (5 marks)
TOTAL: 24 marks
Question 4
The following question relates to a restaurant scenario.
a) A restaurant has its top wines in long-term storage. Under the headings below state what the ideal storage conditions are and what conditions should be avoided and why?
Temperature (4 marks)
Storage of bottles sealed under cork (4 marks)
b) During service a customer asks you to recommend an Australian alternative for his two favourite wines.
Recommend alternative wines that have a similar style, quality and price. You must account for the factors in the vineyard and winery which make your choices appropriate. Also explain any important differences between the wines.
i. Meursault Premier Cru
Alternative wine stating grape variety and region of origin (2 marks)
Factors in the vineyard and winery (6 marks)
ii. Margaux
Alternative wine stating grape variety and region of origin (2 marks)
Factors in the vineyard and winery (6 marks)
TOTAL: 24 marks

Cele 50 de intrebari grila

WSET® Level 3 Award in Wines and Spirits
Mock Examination
Name:-……………………………………………………………………………………………………………………………..

1. Which one of the following is closest in style to Sancerre?
a. Vouvray.
b. Bougeuil.
c. Anjou Blanc.
d. Menetou Salon.

2. Which winemaking technique is used to produce a red wine with low tannin and deep colour?
a. Rack and return.
b. Carbonic maceration.
c. Rotary fermentation.
d. Autovinfication.

3. Coonawarra has established a reputation for
a. Cool climate Pinot Noir.
b. Grassy Sauvignon Blanc.
c. Full bodied Cabernet Sauvignon.
d. Low alcohol Semillon.

4. The grapes used to make Cava can come from
a. Anywhere in Spain.
b. Penedès only.
c. From a number of delimited regions throughout Spain.
d. Catalunya only.

5. Which grape variety is NOT used in the production of Port?
a. Tinta Roriz.
b. Ugni Blanc.
c. Touriga Nacional.
d. Touriga Franca.

6. Which of the following statements is true concerning the long term storage of wine?
a. Strong light has little or no effect on a wine.
b. Bottles should be turned regularly.
c. Wines sealed with a screwcap must be stored on their side.
d. Wine should be stored at a cool constant temperature.

7. Which one of the following is an example of a low-trained, cane-pruned system of vine cultivation?
a. Single Guyot.
b. Gobelet.
c. Lyre.
d. Geneva Double Curtain.

8. What is the principal grape variety in the Rosé d’Anjou blend?
a. Gamay.
b. Grolleau.
c. Malbec.
d. Cabernet Franc.

9. Central Spain has CONTINENTALITY RAINFALL
a. High high
b. High low
c. Low high
d. Low low

10. Rutherglen is famous for which style of wine?
a. Sparkling Shiraz.
b. Dry Riesling.
c. Fortified Muscat.
d. Medium(-) alcohol Semillon.

11. Which one of the following is sometimes produced in a Carterhead still?
a. Brandy.
b. Gin.
c. Tequila.
d. Whisk(e)y.

12. How is tannin detected when tasting a red wine?
a. A burning sensation at the back of the mouth.
b. Stimulation of saliva at the sides of the tongue.
c. A mouth-drying sensation.
d. A woody smell.

13. Within the context of Bordeaux, what is unique about the classification system in St-Emilion?
a. It applies to the vineyard and not the Château.
b. It forms part of the appellation law.
c. Unlike the Médoc it does not permit promotion and demotion.
d. There is a different ranking for red wine and white wine.

14. Passito wines
a. are made from dried grapes.
b. are fortified wines.
c. are made from grapes affected by noble rot.
d. always undergo must enrichment.

15. Which of the following is not a wine region in Portugal?
a. Vinho Verde.
b. Alentejo.
c. La Mancha.
d. Bairrada.

16. The temperature in Constantia is moderated by
a. high altitude.
b. its proximity to a large lake.
c. its relative proximity to the equator.
d. cool ocean currents.

17. All Scotch Whisky must be aged for a minimum of
a. 2 years.
b. 3 years.
c. 4 years.
d. 6 years.

18. Which wine fault is identifiable by a distinct aroma of vinegar or nail polish remover?
a. Volatile acidity.
b. Cork Taint.
c. Brettanomyces.
d. Oxidation.

19. What important roles does the soil perform?
1) Influences vineyard temperature.
2) Supplies the vine with water.
3) Supplies the vine with nutrients.
a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 3 only.
d. 1, 2 and 3.

20. Which one of the following pairs is correctly matched?
a. Condrieu and Marsanne.
b. Hermitage and Grenache.
c. Saint-Joseph and Syrah.
d. Côte-Rôtie and Cinsault.

21. The term Grosses Gewächs indicates that a wine is
a. Dry and from anywhere in Germany.
b. Lusciously sweet.
c. Dry and from an Erste Lage vineyard.
d. Always made from Riesling.

22. The vast majority of the wine production in California comes from
a. Napa Valley.
b. Sonoma.
c. Central Valley.
d. Monterey.

23. The wines of Valpolicella are
a. Made from Dolcetto.
b. Both dry and sweet.
c. Made from Sangiovese.
d. Dry only.

24. Which region in New Zealand has an established reputation for premium Pinot Noir?
a. Walker Bay.
b. Martinborough.
c. Auckland.
d. Gisborne.

25. What is the typical alcohol content of Asti DOCG?
a. 5-5.5% abv.
b. 7-7.5% abv.
c. 10-10.5% abv.
d. 12-12.5% abv.

26. Which one of the following is the base spirit of Grand Marnier?
a. Cognac.
b. Vodka.
c. Rum.
d. Gin.

27. Why are nematodes a problem in vineyards?
a. They attack wine buds in the spring.
b. They infest vine leaves.
c. They split the grapes during harvest.
d. They attack the roots of the vine.

28. Where is Bandol?
a. Northern Rhône.
b. Southern Rhône.
c. Bordeaux.
d. Provence.

29. Which of the following regions have built up a reputation for aromatic white wines?
1) Rías Baixas.
2) Rueda.
3) Toro.
a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 3 only.
d. 1, 2 and 3 only.

30. Which province in Argentina produces the greatest volume of wine?
a. Salta.
b. San Juan.
c. Mendoza.
d. Neuquén.
31. What is the most widely used grape variety in Cognac production?
a. Folle Blanche.
b. Ugni Blanc.
c. Baco 22A.
d. Colombard.

32. Which one of the following set of conditions can be used to encourage malolactic fermentation?
TEMPERATURE SO2
a. high high
b. high low
c. low high
d. low low

33. Which one of the following Italian grape varieties is black?
a. Cortese.
b. Verdicchio.
c. Vernaccia.
d. Dolcetto.

34. Santorini is best known for white wines made from
a. Xinomavro.
b. Agiorgitiko.
c. Assyrtiko.
d. Savatiano.

35. Which of the following statements concerning Madeira is true?
a. Maturation must involve the use of flor.
b. The timing of fortification will vary depending on the style of wine being made.
c. Vineyard mechanisation is widespread.
d. The use of Estufa is reserved for premium wines only.

36. Reposado Tequila must be aged for a minimum of
a. 2 months.
b. 4 monhts.
c. 6 months.
d. 12 months.

37. Which one of the following operations can be used to prevent the formation of tartrate crystals after bottling?
a. Fining.
b. Chilling.
c. Surface filtration.
d. Sulphur dioxide.

38. Which one of the following grape varieties is NOT permitted for Alsace Grand Cru?
a. Gewurztraminer.
b. Pinot Blanc.
c. Muscat.
d. Riesling.

39. Which German wine region is sheltered by the Haardt Mountains?
a. Pfalz.
b. Rheingau.
c. Nahe.
d. Franken.

40. Which one of the following Champagne styles is the driest?
a. Sec.
b. Brut.
c. Extra Sec.
d. Demi-Sec.

41. Vodka can be made from
1) Molasses.
2) Grain.
3) Potatoes.
a. 1 and 2 only.
b. 1 and 3 only.
c. 2 and 3 only.
d. 1, 2 and 3.

42. Icewine is a particular speciality of
a. Hawke’s Bay.
b. Niagara Peninsula.
c. Mount Veeder.
d. Yarra Valley.

43. Which one of the following is a dry red wine?
a. Barsac.
b. Madiran.
c. Savennières.
d. Puligny-Montrachet.

44. Which one of the following statements concerning the Lower Murray Zone is true
a. River water irrigation is vital for sustaining viticulture.
b. The climate is cooled by high altitude.
c. Rainfall is high and irrigation is not required.
d. The climate is cooled by coastal influences.

45. Which one of the following will guarantee microbiological stability in a wine?
a. Pasteurisation.
b. Racking.
c. Fining with bentonite.
d. Cool fermentation.

46. Colour in a spirit can come from
1) Oak.
2) The raw material.
3) Caramel.
a. 1 only.
b. 1 and 2 only.
c. 1 and 3 only.
d. 2 and 3 only.

47. Which of the following statements about Chile’s wine regions is true?
a. The climate is typically continental.
b. The Benguela Current has a cooling effect on the coastal vineyards.
c. The climate is typically Mediterranean.
d. Irrigation is rarely, if ever, used.

48. In which country is Grüner Veltliner the most extensively planted grape variety?
a. Germany.
b. Austria.
c. South Africa.
d. Hungary.

49. Bourbon must be made from at least 51%
a. Corn (maize).
b. Rye.
c. Malted barley.
d. Wheat.

50. Which one of the following best describes a mature Alsace Riesling?
a. Dry with high acidity and a petrol-like nose.
b. Medium-sweet with high acidity and a lychee nose.
c. Dry with low acidity and a honeyed nose.
d. Medium-sweet with low acidity and a honeyed nose.

Categories: Uncategorized
  1. Dan
    November 19, 2013 at 14:21

    Felicitari!
    Eu o sa dau examenul probabil in martie.
    Din pacate, nu are cine sa tina cursul in limba romana…si asta spune totul.

    In Ungaria exista vreo 4 firme care formeaza WSET in limba nationala.

    Noi…mai bine ma opresc aici.

    • November 19, 2013 at 14:48

      Succes la examen Dan ! Iti tin pumnii.

  2. Dan
    November 19, 2013 at 15:05

    grapestowine :
    Succes la examen Dan ! Iti tin pumnii.

    Multumesc Cosmin, ne auzim!

  3. November 20, 2013 at 00:13

    Felicitari Cosmine! Examenul pe care l-ai dat tu pare mult mai complex in partea de teorie fata de examenul pe care l-am dat eu in 2008 in Anglia. Noi am avut mai multe vinuri de degustat “blind”.

    Succes la examen Dan!

  4. JB Landry
    October 22, 2014 at 22:48

    Where are the answers for these 50 multiple choice questions please? Thanks!

    • October 23, 2014 at 11:59

      The answers are in the study material JB. That’s for the students to find out.

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