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 Alsace.
Question 1
Part 1
In Alsace, high-quality vineyards are located on slopes. While vines in flat areas are trained high, vines planted in premium sloped vineyards are generally trained low. Explain the reason for this difference.
4 points
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Answer
In flat areas, vines are trained high to minimize the risk of frost, as cold air tends to settle in low-lying areas. In contrast, premium sloped vineyards have a lower risk of frost, allowing vines to be trained low to benefit from heat radiated from the ground. In Alsace’s cool to moderate climate, increased heat radiation from the ground helps improve grape ripening.
Grading Criteria
For stating that vines in flat areas are trained high “to minimize the risk of frost,” you get 1 point.
For stating that premium sloped vineyards have “a lower risk of frost” compared to flat areas, you get 1 point.
For stating that vines in premium sloped vineyards are trained low “to benefit from heat radiated from the ground,” you get 1 point.
For stating that increased heat radiation from the ground “helps improve grape ripening,” you get 1 point.
Question 2
Part 1
In Alsace, aromatic grapes such as Riesling and Muscat, referred to as “noble varieties,” are used to produce high-quality wines. Identify two other grape varieties used to produce premium wines and describe the style of wines made from them.
Variety 1:
Variety 2:
6 points
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Answer
Variety 1: Gewürztraminer, which produces golden-colored wines with fragrant aromas of lychee, rose, and spices. The wines are low in acidity, oily in texture, and full-bodied.
Variety 2: Pinot Gris, which produces golden-colored wines with flavors of dried fruits and honey. These wines are high in alcohol and full-bodied.
Grading Criteria
For identifying “Gewürztraminer” and “Pinot Gris,” you get 1 point each, for a total of 2 points.
For describing the premium wine characteristics of Gewürztraminer, up to 2 points:
“Golden color,” “fragrant aromas such as lychee, rose, and spices,” “low acidity,” “oily texture,” or “full-bodied.” Each characteristic mentioned earns 1 point, up to a maximum of 2 points.
For describing the premium wine characteristics of Pinot Gris, up to 2 points:
“Golden color,” “flavors of dried fruits and honey,” “high alcohol,” or “full-bodied.” Each characteristic mentioned earns 1 point, up to a maximum of 2 points.
Part 2
To preserve the inherent fruit flavors of aromatic white grape varieties, identify three measures producers can take from harvest to winemaking, and explain each.
Measure 1:
Measure 2:
Measure 3:
6 points
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Answer
Measure 1: Keep the harvested grapes in a cool environment, such as harvesting during cool nights or chilling the grapes until they reach the winery. Maintaining a cool environment slows the reaction with oxygen, preventing the loss of fruit flavors due to oxidation.
Measure 2: Clarify the grape juice before fermentation. Clarification removes substances that could mask the fruit flavors.
Measure 3: Use inert containers during fermentation. Inert containers prevent the extraction of substances from the container that could compromise the fruit flavors.
Grading Criteria
For mentioning the measure of “keeping harvested grapes in a cool environment,” you get 1 point. Descriptions such as “harvesting at night” or “chilling grapes until they reach the winery” must be included to earn points.
For stating that the purpose of this measure is “to slow the reaction with oxygen and prevent the loss of fruit flavors due to oxidation,” you get 1 point.
For mentioning the measure of “clarifying grape juice before fermentation,” you get 1 point.
For stating that the purpose of this measure is “to remove substances that could mask the fruit flavors,” you get 1 point.
For mentioning the measure of “using inert containers during fermentation,” you get 1 point.
For stating that the purpose of this measure is “to prevent the extraction of substances from the container that could compromise the fruit flavors,” you get 1 point.
Question 3
Part 1
Describe the sweetness and acidity levels of this wine, assess its ageing potential, and explain your reasoning.
4 points
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Answer
The wine is dry, with high acidity. Its high acidity and the potential for its aromas to develop interestingly over time suggest that it has ageing potential.
Grading Criteria
For stating that the wine’s sweetness level is “dry” or “off-dry,” you get 1 point.
For stating that the wine’s acidity level is “high,” you get 1 point.
For stating that the wine “has ageing potential,” you get 1 point.
For explaining that the ageing potential is due to its “high acidity” and the expectation that its “aromas will develop interestingly,” you get 1 point.
Part 2
This wine is fermented in large, old oak barrels known as foudres. Explain the advantages of fermentation in foudres and how it contributes to the wine’s style.
4 points
View answer
Answer
Foudres do not impart oak flavors to the wine because a layer of tartrate buildup inside the barrels prevents contact between the wood and the wine. Additionally, the small amount of oxygen that passes through the barrels enriches the wine’s texture and adds subtle complexity to its flavors.
Grading Criteria
For stating that fermentation in foudres enriches the wine’s texture or adds complexity to its flavors, you get 1 point.
For explaining that these changes in style are achieved through the “small amount of oxygen ingress” during fermentation, you get 1 point.
For stating that fermentation in foudres prevents the wine from acquiring “oak flavors,” you get 1 point.
For explaining that this is due to the lack of contact between the wood and the wine, thanks to the “layer of tartrate buildup” inside the barrels, 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.
