On this page, you can review the content of each chapter from the WSET textbook in a practice question format tailored to the WSET exam style.
This chapter focuses on Germany.
Question 1
Part 1
Describe the expected sweetness and acidity levels of this wine, as well as its quality.
5 points
View answer
Answer
The wine is dry with high acidity and exhibits outstanding quality.
Grading Criteria
For stating that the sweetness level is “dry,” you get 1 point.
For stating that the acidity level is “high,” you get 1 point.
For stating that the wine is of “outstanding quality,” you get 1 point.
Part 2
Explain why Riesling is well-suited to cool climates such as Mosel.
6 points
View answer
Answer
Riesling is a cold-hardy variety, allowing it to thrive in cool climates. Additionally, its late budburst helps avoid spring frost, which is a common concern in such regions. In cool climates, the slower ripening process preserves Riesling’s hallmark acidity, resulting in wines that are well-balanced with delicate flavors.
Grading Criteria
For stating that Riesling is “cold-hardy,” you get 1 point.
For explaining that its cold hardiness allows it to “thrive in cool climates,” you get 1 point.
For mentioning that Riesling has “late budburst,” you get 1 point.
For explaining that late budburst helps “avoid spring frost,” you get 1 point.
For explaining that cool climates allow for “slower ripening, preserving Riesling’s hallmark acidity,” you get 1 point.
For concluding that this results in wines with “balanced acidity and delicate flavors,” or mentioning the production of high-quality wines, you get 1 point.
Question 2
Part 1
Describe the expected aroma characteristics, sweetness, and acidity levels of these wines.
Wine A:
5 points
Wine B:
5 points
View answer
Answer
Wine A: This wine displays pure primary aromas of ripe fruits such as apricot and nectarine. It has sweet flavors and high acidity.
Wine B: This wine exhibits primary aromas of apricot and nectarine, along with botrytis-derived aromas such as honey and dried fruits. It has sweet flavors and high acidity.
Grading Criteria
Wine A
For mentioning primary aromas such as “apricot” or “nectarine,” you get 1 point. Simply stating “primary aromas” without specific terms does not earn points.
For describing the aromas as “pure and derived from the grape variety,” you get 1 point.
For stating that the sweetness level is “sweet,” you get 1 point.
For stating that the acidity level is “high,” you get 1 point.
Wine B
For mentioning primary aromas such as “apricot” or “nectarine,” you get 1 point. Simply stating “primary aromas” without specific terms does not earn points.
For mentioning botrytis-derived aromas such as “honey” or “dried fruits,” you get 1 point. Simply stating “botrytis aromas” without specific terms does not earn points.
For stating that the sweetness level is “sweet,” you get 1 point.
For stating that the acidity level is “high,” you get 1 point.
Part 2
Wine A is an Eiswein. Describe the production process of Eiswein.
6 points
View answer
Answer
Eiswein is made from healthy grapes that are left on the vine until winter. When temperatures drop below freezing, the water content in the grape pulp freezes, concentrating the acidity, sugar, and flavors. The frozen grapes are harvested by hand and carefully processed. To preserve the pure primary aromas, fermentation is conducted in inert vessels, and sulfur dioxide is added immediately after fermentation to prevent malolactic fermentation.
Grading Criteria
For stating that the grapes are “left on the vine until winter,” you get 1 point.
For mentioning that the grapes used are “unaffected by botrytis,” you get 1 point.
For explaining that “water in the grape pulp freezes when temperatures drop below freezing,” you get 1 point.
For stating that freezing concentrates the grapes’ “acidity, sugar, and flavors,” you get 1 point.
For mentioning that the grapes are “harvested while frozen,” you get 1 point.
For describing specific winemaking techniques used to preserve primary aromas, such as “fermentation in inert vessels” or “adding sulfur dioxide immediately after fermentation to prevent malolactic fermentation,” you get 1 point, up to a maximum of 1 point.
Part 3
State the alcohol level of Wine B and explain why it has this level of alcohol.
4 points
View answer
Answer
The alcohol level is low. This is because the yeast responsible for alcoholic fermentation struggles to survive and function in an environment with extremely high sugar levels. As a result, alcoholic fermentation naturally stops at a low alcohol level.
Grading Criteria
For stating that the alcohol level is “low,” you get 1 point.
For explaining that fermentation “stops naturally at a low alcohol level,” you get 1 point.
For explaining that this occurs because “yeast cannot survive or function effectively in an environment with extremely high sugar levels,” you get 1 point.
For mentioning that the yeast is “responsible for alcoholic fermentation,” you get 1 point.
Have you prepared for the multiple-choice questions?
If not, they could unexpectedly trip you up. Practicing multiple-choice questions not only helps you tackle them effectively but also deepens your understanding of the chapter, benefiting your preparation for the written questions as well.
Click here for the multiple-choice questions for this chapter.
