Short written answer (SWA) questions are the second part of the WSET® Level 3 Award in Wines theory exam: four questions worth 25 marks each, sat in the same two-hour paper as the 50 multiple-choice questions. You need 55% in each part to pass. This page explains how SWA questions are marked and how to answer them, and links all 22 sets of SWA practice questions on this site (52 questions, 101 parts), each with a model answer and a marking key. Written by Tomoyuki Tajiri (WSET Level 3, Pass with Distinction, 2021), who wrote every question and marking key on this site. The exam details below were checked against…

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on Fortified Wine. (7 questions) Japanese version of this chapter: WSET Level3 練習問題(酒精強化ワイン) Question 1 Part 1 Fino is pale lemon in color with bread-like aromas, while Oloroso is brown with leather and walnut aromas. Explain how these characteristics develop during the aging process. 8 point Part 2 At what stage, and how, are Fino and Oloroso wines classified? 3 point Question 1 is free to view. Questions 2 and later, with model answers and marking criteria, are…

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on Sparkling Wine. (8 questions) Japanese version of this chapter: WSET Level3 練習問題(発泡性ワイン) Question 1 Part 1 In the traditional method, blending takes place between the production of the base wine and the second fermentation. Explain why producers blend wines. 6 point Part 2 In Champagne, explain how the processes between blending and riddling influence the wine’s style. 5 point Part 3 Explane what types of grapes are best suited for the tank method. 3 point Question 1…

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on New Zealand. (4 questions) Japanese version of this chapter: WSET Level3 練習問題(ニュージーランド) Question 1 Part 1 A Sauvignon Blanc producer in New Zealand follows the steps below. Explain the reason for each step. 5 point Pre-fermentation clarification: Use of inert fermentation vessels: Fermentation at 12°C–22°C: Part 2 Explain why screw caps are commonly used for Sauvignon Blanc wines. 2 points Question 1 is free to view. Questions 2 and later, with model answers and marking criteria, are…

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on Australia. (4 questions) Japanese version of this chapter: WSET Level3 練習問題(オーストラリア) Question 1 Part 1 Hunter Valley Semillon is characterized by primary aroma dominance, high acidity, and low alcohol content. Explain why these characteristics occur. 5 point Part 2 The finest Hunter Valley Semillon can age in bottle for over 20 years. How does its flavor profile change with aging? 4 points Question 1 is free to view. Questions 2 and later, with model answers and marking…

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on South Africa. (5 questions) Japanese version of this chapter: WSET Level3 練習問題(南アフリカ) Question 1 Part 1 Why is high-quality wine produced in South Africa? Identify three natural factors and explain how each contributes to wine quality. 9 point Part 2 South Africa produces high-quality Chenin Blanc. Explain one viticultural and one winemaking option used to produce high-quality Chenin Blanc. 4 points Question 1 is free to view. Questions 2 and later, with model answers and marking criteria,…

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on Argentina. (4 questions) Japanese version of this chapter: WSET Level3 練習問題(アルゼンチン) Question 1 Part 1 Describe the characteristics of Torrontés. 2 point Part 2 In Cafayate, the Torrontés vines are trained using the pergola system called “Parral.” Explain why this training system is used. 5 points Question 1 is free to view. Questions 2 and later, with model answers and marking criteria, are for members.

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on Chile. (4 questions) Japanese version of this chapter: WSET Level3 練習問題(チリ) Question 1 Part 1 In San Antonio Valley, high-quality Sauvignon Blanc wines are produced. Explain why high-quality Sauvignon Blanc wines are made in San Antonio Valley, referring to natural factors. 5 points Part 2 You want to use an ice bucket to chill a bottle of San Antonio Valley Sauvignon Blanc. Explain how to use the ice bucket properly. 2 points Question 1 is free to…

On this page, you can review the content of each chapter from the WSET textbook in a practice short written answer question format tailored to the WSET exam style. This chapter focuses on Burgundy. Japanese version of this chapter: WSET Level3 練習問題(ブルゴーニュ) Question 1 Part 1 Burgundy has a climate characterized by significant temperature fluctuations in spring, which can cause grapevine damage due to spring frosts. Identify four measures that producers can take to overcome spring frosts and explain how each measure protects the vines from frost damage. 5 points Question 2 Part 1 In the Chablis region, wines of varying quality are produced. Describe the expected aroma characteristics and…

Corresponding Chapters: “Sherry”, “Port”, “Fortified Muscat” Japanese version of this chapter: 酒精強化ワイン | WSET Level 3 選択問題