WSET Level 3 - Version #4

Question

Which of the following wine styles is considered to be a 'low risk' food for wine pairing?

Answer 1

Simple unoaked whites with a touch of residual sugar

Answer 2

Big reds with good tannin structure

Answer 3

Rich and buttery oaked Chardonnays

Answer 4

Montepulciano

Answer 5

Sangiovese

Answer 6

Amarone della Valpolicella

Answer 7

Castiglione

Answer 8

Montalcino

Answer 9

San Gimignano

Answer 10

Sangiovese

Answer 11

Nero d'Avola

Answer 12

Montepulciano

Answer 13

Nero d'Avola

Answer 14

Negroamaro

Answer 15

Concentrated juicy red with red fruit flavors and high acidity

Answer 16

Dark, powerful and spicy wines with high tannin and alcohol content

Answer 17

Delicate and light bodied red wines with low tannin and moderate alcohol

Answer 18

Maritime influence

Answer 19

Summer rain

Answer 20

Cold air descending from the Pyrenees

Answer 21

Brandy de Jerez

Answer 22

Passito dessert wines

Answer 23

Tinta Roriz

Answer 24

Tinta de Toro

Answer 25

Single guyot

Answer 26

Cordon de Royat

Answer 27

High cordon

Answer 28

The process by which wine is removed from its sediment

Answer 29

The process of pumping over of must during fermentation

Answer 30

The process of adding additional sugar to increase alcohol

Answer 31

The process of twisting bottles to move yeast sediment in bottle-fermented sparkling wines

Answer 32

Powdery Mildew

Answer 33

Phylloxera

Answer 34

Downy Mildew

Answer 35

Chilling and then filtering the wine

Answer 36

Pasteurization

Answer 37

Filtering and then chilling the wine

Answer 38

Under 10.5%

Answer 39

13.5-14.0%

Answer 40

10.5-11.5%

Answer 41

Cross of 2 Vitis vinifera grapes

Answer 42

Clone of a Vitis vinifera grape

Answer 43

Cross of a Vitis vinifera and another species of Vitis

Answer 44

10-15 degrees C

Answer 45

16-21 degrees C

Answer 46

22-28 degrees C

Answer 47

Continental

Answer 48

Mediterranean

Answer 49

Sulphur based spray

Answer 50

Copper based spray

Answer 51

Vines must be dug up

Answer 52

Scare crows

Answer 53

Before fermentation

Answer 54

During fermentation

Answer 55

After fermentation

Answer 56

Brettanomyces

Answer 57

Saccharomyces cerevisiae

Answer 58

Ambient yeast

Answer 59

Egg Whites

Answer 60

An estate that grows and sells their own wine

Answer 61

An institution owned jointly by several owners to share wiemaking costs

Answer 62

A negociant that buys in grapes and wine to blend, bottle, and brand

Answer 63

Early-drinking, mid-priced red wines

Answer 64

Medium-bodied, high-priced reds from Sauvignon Blanc

Answer 65

Blended, premium reds from Cabernet Sauvignon and Merlot

Answer 66

Full-bodied, inexpensive reds from Cabernet Sauvignon only

Answer 67

Tannin with exotic spicy notes

Answer 68

Tannin with blackcurrant fruit

Answer 69

Softness and richness

Answer 70

Sauvignon Blanc

Answer 71

It is a spark,ing wine made by the traditional method

Answer 72

The wine has been made, matured, and bottled by the grape grower

Answer 73

The wine comes from the best vineyards

Answer 74

The wine is from vineyards owned by a co-operative

Answer 75

Premier Cru

Answer 76

Fruity with high levels of tannins

Answer 77

Light-bodied for drinking when young

Answer 78

Full-bodied needing long maturation before drinking

Answer 79

Spicy with high levels of tannins and acidity

Answer 80

Bonnezeaux

Answer 81

Menetou-Salon

Answer 82

Crozes-Hermitage

Answer 83

Saint-Joseph

Answer 84

Tavel and Cote-Rotie

Answer 85

Cornas and Condrieu

Answer 86

Lirac and Tavel

Answer 87

Condrieu and Lirac

Answer 88

Cote-Rotie

Answer 89

Cotes de Provence

Answer 90

Cotes de Beaune

Answer 91

Coteaux du Layon

Answer 92

White wines with high levels of alcohol from the Sylvaner variety

Answer 93

Red wines with low levels of alcohol from the Spatburgunder variety

Answer 94

White wines with low levels of acidity made from the Muller-Thurgau variety

Answer 95

White wines with high levels of acidity from the Riesling variety

Answer 96

Between Cabinet and Spatlese

Answer 97

Between Spatlese and Beerenauslese

Answer 98

Between Beerenauslese and Trockenbeerenauslese

Answer 99

Burgenland

Answer 100

Niederosterreich

Answer 101

Mittlburgenland

Answer 102

Agiorgitko

Answer 103

Hawke's Bay

Answer 104

Martinborough

Answer 105

Central Otago

Answer 106

Hawke's Bay

Answer 107

Barossa Valley

Answer 108

Walker Bay

Answer 109

Marlborough

Answer 110

Pinot Noir x Carignan

Answer 111

Pinot Noir x Syrah

Answer 112

Pinot Noir x Cinsault

Answer 113

McLaren Vale

Answer 114

Eden Valley

Answer 115

Franklin River

Answer 116

Crisp Semillon with high acidity

Answer 117

Liqueur Muscats

Answer 118

Firmly structured Shiraz wines

Answer 119

New South Wales

Answer 120

Western Australia

Answer 121

South Australia

Answer 122

Uco Valley

Answer 123

Lujan de Cuyo

Answer 124

Medium weight with a rich and buttery character

Answer 125

Light bodied with a citrus and green apple fruit

Answer 126

Rich with some structure and subtle red fruit

Answer 127

Chardonnay

Answer 128

Chenin Blanc

Answer 129

Gewurztraminer

Answer 130

The addition of sun-dried PX grapes

Answer 131

Fermentation is stopped with alcohol leaving residual sugar in the wine

Answer 132

The addition of Rectified Concentrated Grape Must (RCGM)

Answer 133

It is used to produce red wines only

Answer 134

It is the same variety as Sangiovese from Italy

Answer 135

It is used to make Rose wine

Answer 136

It is widely planted in New York state

Answer 137

White Zinfandel

Answer 138

Fume Blanc

Answer 139

A white grape variety most associated with Chile

Answer 140

A white grape variety most associated with Argentina

Answer 141

A black grape variety most associated with Chile

Answer 142

A black grape variety most associated with Argentina

Answer 143

Santa Maria is a wine-producing region of Argentina

Answer 144

Irrigation is banned in the vineyards of Chile

Answer 145

Strict quarantine regulations help Chile to remain phylloxera-free

Answer 146

Argentina's best vineyards are located near the coast

Answer 147

Pinot Blanc, Pinot Noir, and Chardonnay

Answer 148

Pinot Noir, Meunier, Chardonnay

Answer 149

Pinot Blanc, Meunier, Merlot

Answer 150

Pinot Noir, Meunier, Pinot Blanc

Answer 151

Oloroso is a specialist product

Answer 152

Manzanilla Sherry matures

Answer 153

The best tawny Ports are made

Answer 154

Vintage Port is sent to mature

Answer 155

Granite and Jerez

Answer 156

Limestone and Douro Valley

Answer 157

Manzanilla and Douro Valley

Answer 158

Albariza and Jerez

Answer 159

Tinta Barroca

Answer 160

Tinta Negra

Answer 161

Tinta Roriz

Answer 162

18 months - 3 years

Answer 163

Between 4-6 years

Answer 164

Minimum of 3 years ageing

Answer 165

Muscat Blanc a Petits Grains

Answer 166

Touriga Nacional

Answer 167

Western Australia

Answer 168

New South Wales

Answer 169

Vila Nova de Gaia

Answer 170

Grenache and Muscat

Answer 171

Grenache and Muscadet

Answer 172

Muscat and Corvina

Answer 173

Malmsey and Bual

Answer 174

Aroma and flavor compounds found in spirits

Answer 175

Process at which alcohol condenses and drops back into the wash

Answer 176

The arm of the still that runs to the condenser

Answer 177

A London Dryn Gin that used a Carterhead still

Answer 178

When flavors are simply added to the base spirit

Answer 179

A distilled Gin that adds rose petals and cucumber before bottling

Answer 180

Single Malt Whisky is made in a continuous still

Answer 181

All Scotch Whisky must be a minimum of 5 years old

Answer 182

Scotch Whisky can be aged in Bourbon barrels

Answer 183

All Grain Whisky is distilled using a pot still

Answer 184

All of the above

Answer 185

1 and 4 only

Answer 186

3 and 5 only

Answer 187

1,2, and 5 only

Answer 188

Sugar cane

Answer 189

Vodka can only be made in Russia

Answer 190

Vodka is widely produced in Scandinavia

Answer 191

Vodka can be made from grapes

Answer 192

Vodka can be made anywhere in the world

	Erstellt von Tanya Hooper vor etwa 9 Jahre

Nächster

WSET Level 3 - Version #4

Beschreibung

Zusammenfassung der Ressource

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