WSET Level 3 - Version #1

Question

What best describes umami in food?

Answer 1

Red, high in acid and low in tannin

Answer 2

Naked whites and medium acidity

Answer 3

Sweet passito wines

Answer 4

Colli Senesi and Rufina

Answer 5

Friuli Grave and Classico

Answer 6

Rufina and Alba

Answer 7

Bolgheri and Classico

Answer 8

Made into the wine immediately after picking

Answer 9

Infected with noble rot

Answer 10

Dried on the vine

Answer 11

Dried after picking

Answer 12

Verdicchio

Answer 13

Lychee and spice

Answer 14

Peach and apricot

Answer 15

Lemon and Vegetal

Answer 16

Basilicata

Answer 17

Negroamaro

Answer 18

North of Rias Baixas on the coast

Answer 19

Northeast near the border of France

Answer 20

South underneath the region of La Mancha

Answer 21

Sauvignon Blanc

Answer 22

Rias Baixas

Answer 23

Ribera del Duero

Answer 24

Vitis riparia

Answer 25

Vitis berlandieri

Answer 26

Vitis vinifera

Answer 27

Vitis labrusa

Answer 28

The best soils for vineyards should be lacking in free iron

Answer 29

The best soils for vineyards have good drainage

Answer 30

The best for vineyards hold lots of water

Answer 31

The best soils for vineyards are very fertile

Answer 32

Carbon Dioxide

Answer 33

Sulfur Dioxide

Answer 34

Cultured Yeast

Answer 35

Bordeaux Mixture

Answer 36

Dry white wines with high acidity

Answer 37

Rich and fruity red wines

Answer 38

Sweet white wines

Answer 39

Chardonnay

Answer 40

Pinot Grigio

Answer 41

Able to retain moisture

Answer 42

Vines grow with more vigor

Answer 43

Ability to absorb and re-radiate the sun's heat

Answer 44

Continental

Answer 45

Mediterranean

Answer 46

A fungal disease that likes humid conditions

Answer 47

Microscopic worms that attack the roots of a vine

Answer 48

A root louse with a very complex life cycle that can destroy the vine

Answer 49

Very little damage to the grapes

Answer 50

Stalks are retained

Answer 51

12-22 degrees C

Answer 52

20-32 degrees C

Answer 53

38-42 degrees C

Answer 54

Must enrichment

Answer 55

Reverse osmosis

Answer 56

Bleeding (Saignee')

Answer 57

Chemicals that are dissolved in the wine

Answer 58

Larger particles that form shortly after fermentation

Answer 59

Smaller particles that deposit during maturation

Answer 60

Before depth filtration

Answer 61

After a depth filter is used

Answer 62

Prior to fermentation

Answer 63

Chill the wine to below freezing for a short period of time

Answer 64

Have the wine undergo pasteurization

Answer 65

The addition of potassium bicarbonate

Answer 66

Beerenauslese

Answer 67

Cabernet Sauvignon

Answer 68

Petit Verdot

Answer 69

1,2, and 3 only

Answer 70

2, 3, and 4 only

Answer 71

2, 4, and 5 only

Answer 72

4, 5, and 6 only

Answer 73

Warm continental

Answer 74

Moderate maritime

Answer 75

Moderate mediterranean

Answer 76

Sauvignon Blanc

Answer 77

Muscadelle

Answer 78

Pinot Gris

Answer 79

Gewurztraminer

Answer 80

Dry, medium bodied with high acidity and flinty mineral character

Answer 81

Full bodied with oily texture an high alcohol and spicy aromas

Answer 82

Dry with a classic grapes flavor

Answer 83

Bordeaux like reds

Answer 84

Dry whites

Answer 85

Botrytis infected sweet wines

Answer 86

Pudding stones

Answer 87

Kimmeridgian Clay

Answer 88

Light and delicate, soft and fruity

Answer 89

Long lived, medium structure

Answer 90

Deeply coloured with black fruits and high tannins

Answer 91

Cabernet Franc

Answer 92

Pinot Noir

Answer 93

1, 2, and 3 only

Answer 94

1, 3 and 4 only

Answer 95

1 and 5 only

Answer 96

Off dry Rieslings from anywhere in Germany

Answer 97

Top vineyard sites of the VDP members

Answer 98

Botrytis wines in distinctive flask shaped bottles

Answer 99

The vines are planted on steep northeast-facing vineyards

Answer 100

Higher temperatures due to the southerly location

Answer 101

The winemaker add additional sugar after fermentation is complete

Answer 102

The vineyards have slate-rich soils

Answer 103

South Africa

Answer 104

Dry, spicy red wines

Answer 105

Botrytis affected sweet wines

Answer 106

Crisp and refreshing white wines

Answer 107

Chenin Blanc

Answer 108

Irsai Oliver

Answer 109

Fruity white wines with a medium acidity

Answer 110

Deeply colored roses

Answer 111

Red wines high in acid and tannin

Answer 112

Fortified wines made from Muscat

Answer 113

Continental

Answer 114

Mediterranean

Answer 115

Setubal Peninsula

Answer 116

North of the Douro Valley

Answer 117

Directly underneath the Bairrada region on the coast

Answer 118

Pinot Gris

Answer 119

Chardonnay

Answer 120

increased the problem of fungal disease

Answer 121

Helped control the vine vigor

Answer 122

Had little impact

Answer 123

Encouraged the vines to grow a denser canopy

Answer 124

Sauvignon Blanc

Answer 125

Chardonnay

Answer 126

Western Australia

Answer 127

South Australia

Answer 128

Up to 5 years

Answer 129

Up to 10 years

Answer 130

Up to 20 years

Answer 131

Wine and cane sugar solution added before bottling

Answer 132

Wine, sugar, and yeast nutrients for second fermentation

Answer 133

Wine and yeast nutrients after riddling

Answer 134

Cores de Sezanne

Answer 135

Vallee de la Marne

Answer 136

Montagne de Reims

Answer 137

New Zealand

Answer 138

South Africa

Answer 139

2 and 3 only

Answer 140

1 and 4 only

Answer 141

Great Lakes

Answer 142

Mild winters

Answer 143

Cascade Mountains

Answer 144

Cooler and drier

Answer 145

Warmer and wetter

Answer 146

Cooler and wetter

Answer 147

Warmer and drier

Answer 148

Sangiovese and Torrontes

Answer 149

Malbec and Bonarda

Answer 150

Torrontes and Pinotage

Answer 151

Malbec and Zinfandel

Answer 152

Chardonnay

Answer 153

Pinot Noir

Answer 154

Cabernet Franc

Answer 155

Yarra Valley and Tasmania

Answer 156

Barossa Valley and Coonawarra

Answer 157

Margaret River and Hunter Valley

Answer 158

Eden Valley and Riverland

Answer 159

A method of fortification

Answer 160

Stainless steel containers for heating wine

Answer 161

Large oak barrels for ageing wine

Answer 162

Tinta Barroca

Answer 163

Tinta Negra

Answer 164

What the spirit is called after the first distillation in producing Bourbon

Answer 165

Acidic residue left at the base of the beer still

Answer 166

Process of adding in caramel coloring agent before bottling

Answer 167

Grande Champagne

Answer 168

Petite Champagne

Answer 169

Most Cognac is made in a continuous still

Answer 170

VSOP Cognac has to be aged longer than XO

Answer 171

Cognac can be made from Baco 22A

Answer 172

Cognac can be made from Ugni Blanc

Answer 173

Gran Reserva Brandy de Jerez

Answer 174

VS Armagnac

Answer 175

*** Cognac

Answer 176

Bourbon is made from malted barley only

Answer 177

Bourbon can be made anywhere in the USA

Answer 178

Bourbon is made from corn only

Answer 179

Bourbon can only be made in Kentucky

	Erstellt von Tanya Hooper vor etwa 11 Jahre

	Kopiert von Tanya Hooper vor etwa 11 Jahre

Nächster

WSET Level 3 - Version #1

Beschreibung

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