WSET Level3 Practice Short Written Answer Questions (New Zealand)

Answer

Pre-fermentation clarification removes solids that could lead to off-aromas, preserving Sauvignon Blanc’s characteristic primary aromas.

Using inert fermentation vessels prevents oxidation, helping to retain Sauvignon Blanc’s primary aromas.

Fermenting at 12°C–22°C enhances the development of Sauvignon Blanc’s distinctive fruit aromas.

Grading Criteria

• Pre-fermentation clarification
  • For stating that pre-fermentation clarification removes solids that could lead to off-aromas, you get 1 point.
  • For concluding that this process preserves Sauvignon Blanc’s primary aromas, you get 1 point.
• Use of inert fermentation vessels
  • For stating that inert fermentation vessels prevent oxidation, you get 1 point.
  • For concluding that preventing oxidation helps retain Sauvignon Blanc’s primary aromas, you get 1 point.
• Fermentation at 12°C–22°C
  • For stating that fermenting at this temperature range enhances the development of Sauvignon Blanc’s fruit aromas, you get 1 point.

Answer

Sauvignon Blanc is often made in a style that emphasizes its natural varietal aromas. Even slight oxidation through a cork could diminish these aromas, so an inert screw cap is used.

Grading Criteria

• For mentioning that Sauvignon Blanc is typically made in a style that emphasizes its natural varietal aromas, you get 1 point.
• For explaining that oxidation through a cork could diminish these aromas, making a screw cap preferable, you get 1 point.