WSET Level Three Short Written Answer Exam - What to expect at Level 3
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- Опубликовано: 9 июл 2024
- In this video I take you through the WSET Level Three short written answer exam to give you a better understanding of how the exam is structured and how the questions may be presented.
This part of the examination paper consists of four questions of 25 marks each. Answers should be written on the examination paper and the marks for each question or part-question are indicated on the examination paper. Marks are NOT subtracted for incorrect answers.All examination questions are based on the published learning outcomes; the recommended study materials contain the information required to answer these questions correctly.
Learning Outcome 1 Identify the principal natural and human factors in the vineyard and winery that are involved in the production of still wines of the world and explain how they can influence the style, quality and price of these wines.
Learning Outcome 2 Identify and describe the characteristics of the still wines produced in the
principal wine producing regions of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines.
Learning Outcome 3 Identify and describe the characteristics of the principal sparkling wines of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of
these wines.
Learning Outcome 4 Identify and describe the characteristics of the principal fortified wines of the world and explain how the key natural and human factors in the vineyard,
winery and law can influence the style, quality and price of these wines.
Learning Outcome 5 Demonstrate the ability to provide information and advice to customers and
staff about wines.
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The World Atlas of Wine - geni.us/atlaswine
Wine Folly - geni.us/winefolly
The Oxford Companion to Wine - geni.us/oxfordwine
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Great video! As many people struggle with Germany, some sample questions from a native German, answers below:
1) Explain the difference between the labeling terms "Eiswein" and "Großes Gewächs". Which wine style to they indicate?
2) What factors influence the style and price of a Riesling grown in the Mosel region in contrast to one grown in the Pfalz?
3) A customer asks for a German wine to drink with a sweet dessert. Name a possible wine including its Prädikat and growing region.
1) "Eiswein" is a Prädikat level while "Großes Gewächs" is a labeling term formed by the VDP (Verband Deutscher Prädikatsweingüter). "Eiswein" always indicates a sweet wine while "Großes Gewächs" indicates a dry wine.
2) Riesling at the Mosel grows on steep slate slopes which results in characteristic aromes. Mechanization is impossible, which increases the price. On contrast, the Pfalz region lacks such slopes and slate soils.
2) A sweet dessert requires a wine with even more sweetness. Such an option would be a Riesling Trockenbeerenauslese grown in the Mosel region.
That's great. Thank you (Danke!)
Could you please check my answer is correct?🙏
1. The main soils on the left bank are stone and gravel, the main soils on the right bank are limestone and clay.
2. An aged Bordeaux wine have detective notes of tertiary aroma such as tar, dried blackberries and chocolate. youthful style of Bordeaux are flavours of blackcurrant, blackberries and black plum.
3. Winemakers choose to blend the grapes because of the vintage variation. The weather in Bordeaux is maritime climate which has high level of rainfall and humidity. Rainfall throughout the year can disrupt flowering and fruit set this is the reason why winemakers blend the grapes in order to adjust and balance the final flavours of the wine. Also, the wine law allow to blend the grapes in Bordeaux.
4. St. Emilion and Pomerol , I will serve wine using decanter especially the wine has been aged for over a decade.
Hey there,
your answers look pretty good to me. I would have answered them actually the same way. Even St. Emilion and Pomerol would be my choice.
You could at some point also mention that left side of Bordeaux mainly blends with about 60-70% Cab Sauv and 30-40% Merlot (Margaux from Medoc for example) and on the right Bordeaux side its usually the other way around (this is not always the case but likely). Except Chateau Petrus(Pomerol) who is using 100% Merlot.
For serving a red Bordeaux you are right with decanting it and you could also mention a serving temperature of about 18 degrees.
Cheers
Tom
Great! Thank you so much! With your examples I got the concept.
Excellent info, as always!
You're welcome
My exam is tomorrow so I’m trying to calm my nerves by proving I know more than. I think 😅🤣 You’re videos have been absolutely fantastic in helping me study. I know you’re on a break right now, but I’m looking forward to whenever you decide to get back into it. Good wine wishes to you!
Hi. Thanks very much, I really appreciate that
Super useful! I need to review before I can attempt to answer your sample questions, but I loved your content and found it very informative! I took the WSET L2 exam in May and aim to take L3 at the end of next year. I just hope I don't lose all my wine knowledge between now and then. 🙈
Haha I know that feeling. I took a year between 2&3 but soon got back into the rhythm of study and my wine muscles flexed again. Thanks for the positive comment.
where is the next ？I didn't find it.
Thank you it was really good advice
I'll be taking my exam wsetlvl3 in june 12 😩
I'm so nervous about it
Keep studying. Best wishes for the exam.
Your content is extremely useful.. I am taking my level 3 exam next Friday! Would you suggest starting the short answer question paper first and then moving onto the multiple choice after that? Cheers!
Hi there. I did it the other way round. My reason for this is that I knew I would be stronger on multiple choice and therefore got it out of the way leaving me plenty of time to plan the short answers. It really comes down to personal choice and what you are comfortable with. Best wishes for the exam.
That was excellent thank you.
Thanks. Glad you found it helpful
I have doubt regarding as u mention oak add tannin in wine I think it's make tannin softer not adding anything on wine just give more soft structure to wine
Oak can add «oak tannins», more relevant to white wines.
Otherwise i agree with you, oak ageing can help soften the tannins in red wines.
I agree. Oak doesn’t add tannin
Hello! Are we permitted additional blank paper for making notes on? Or is there room on the exam paper to make those bullet point notes you mention?
There were several blank pages at the back of my exam paper for notes or if you needed extra space to answer. Best wishes
Hi, I'm having troubles on how to tell the natural factoring and explain it
Is it the climate and terroir??
Terroir is one of those words that everyone knows but not a lot of people can give a clear definition of. There are a number of components that could go into describing the 'terroir' and for me the most important are the soils, the landscape as well as flora and fauna. All these are contributing factors.
@@TheGrapeExplorer thank you
Hey do you have any other short questions to share thank you
Yes of course and I will do another video on this subject
I am worried about the short answer part, I will be taking the exam next Monday
Hello sir can u suggest me books for wset3 😅
You do get a really great book of you sign up for the course. If you are thinking about doing it and don't have any books right now I have put a few I use in the description for this video. Cheers.