WSET Level3 Practice Questions (Bordeaux)

Answer

Aromatic Characteristics:
The wine displays pronounced aromas, including primary aromas of blackcurrant and black cherry. Secondary aromas, derived from oak aging, include cedar, clove, and toast. Tertiary aromas, developed through aging, evoke forest floor, earth, and mushroom. The overall impression is of a wine that is developing.

Tannin and Body Levels:
The wine has high tannins and is full-bodied.

Grading Criteria

• For identifying primary aromas such as “blackcurrant” or “black cherry,” you get 1 point.
• For identifying secondary aromas such as “toast,” “cedar,” or “clove,” you get 1 point.
• For identifying tertiary aromas such as “mushroom,” “forest floor,” or “earth,” you get 1 point.
• For describing tannins as “high,” you get 1 point.
• For describing the body as “full-bodied,” you get 1 point.

Answer

Cabernet Sauvignon:
Provides deep color, intense flavors, and high tannins.

Merlot:
Adds softness and ripe fruit flavors to the wine.

Cabernet Franc:
Contributes fresh fruit notes and floral aromas.

Grading Criteria

• Cabernet Sauvignon: For stating that Cabernet Sauvignon contributes “deep color,” “intense flavors,” and “abundant tannins” to the wine, you get 2 points. Deduct 1 point for each missing element.
• Merlot: For stating that Merlot contributes “softness” or “fruitiness” to the wine, you get 1 point. Either one is acceptable, and a wide range of expressions is permitted.
• Cabernet Franc: For stating that Cabernet Franc contributes “fruit and floral aromas or flavors” to the wine, you get 1 point. A wide range of expressions is permitted.

Answer

Remove the wine from the cellar while keeping it horizontal, and place it gently in a decanting basket. Slowly remove the cork. To avoid disturbing the sediment, use a light source while carefully pouring the wine into a decanter. Stop pouring as soon as the sediment begins to rise towards the neck of the bottle.

Grading Criteria

• For mentioning that the wine should be kept horizontal (e.g., “remove the wine from the cellar while keeping it horizontal”) until just before decanting, you get 1 point.
• For mentioning that the wine should be poured into a decanter to separate the sediment, you get 1 point.

Answer

Aromatic Characteristics:
The aroma is pronounced, showing primary aromas of apricot and citrus peel influenced by noble rot, secondary aromas from oak maturation such as toast and vanilla, and tertiary aromas like hay and honey. The wine is in a developing stage.

Sweetness and Acidity Levels:
The wine is sweet with high acidity.

Grading Criteria

• Aromatic Characteristics:
  • For mentioning primary aromas such as “apricot” or “citrus peel” and relating them to noble rot, you get 1 point.
    • Note: Simply stating “primary aroma” without at least one specific term will not earn points. Points are also not awarded for unrelated terms.
  • For mentioning secondary aromas like “toast” or “vanilla” from oak maturation, you get 1 point.
    • Note: Merely stating “secondary aroma” without specific terms will not earn points.
  • For mentioning tertiary aromas such as “hay” or “honey,” you get 1 point.
    • Note: Merely stating “tertiary aroma” without specific terms will not earn points.
• Sweetness and Acidity Levels:
  • For describing the sweetness as “sweet,” you get 1 point.
  • For describing the acidity as “high,” you get 1 point.

Answer

Noble rot thrives in an environment that is humid in the morning and sunny in the afternoon. The Sauternes region, located along the Garonne and Ciron rivers, experiences misty conditions in the autumn when the grapes are fully ripe. These mists, caused by the influence of the nearby rivers, create the humid conditions that are ideal for the development of noble rot.

Grading Criteria

• For explaining that noble rot develops in environments that are humid in the morning and sunny in the afternoon, you get 1 point.
• For stating that the Sauternes region achieves these ideal humid conditions through the presence of mist, you get 2 points.
• For mentioning that the mist is caused by the influence of nearby rivers, such as the Garonne and Ciron, you get 1 point.
  • Note: General references to “rivers” are sufficient for credit.
• For noting that this mist occurs during the autumn when the grapes are fully ripe, you get 1 point.

Answer

Sémillon: A grape susceptible to noble rot, contributing unique aromas such as honey and intense sweetness.

Sauvignon Blanc: Adds refreshing acidity and fruity aromas to the wine.

Muscadelle: Imparts exotic floral fragrances to the wine.

Grading Criteria

• For stating that Sémillon contributes “unique aromas” and/or “intense sweetness” to the wine, you get 1 point. (No points if either element is missing.)
• For mentioning that the “unique aromas” and “intense sweetness” of Sémillon result from the influence of noble rot, you get 1 point.
• For stating that Sauvignon Blanc provides “refreshing acidity” or “fruity aromas,” you get 1 point. (Either is acceptable, with broad expressions allowed.)
• For stating that Muscadelle imparts “exotic floral fragrances,” you get 1 point. (Broad expressions allowed.)