WSET Level3 Practice Short Written Answer Questions (Burgundy)

Answer

One measure is the use of heaters. Heaters are placed in vineyards to circulate warm air, raising the temperature in the vineyard. A second measure is the use of wind machines. Wind machines help to circulate the air, preventing cold air from settling and increasing the temperature in the vineyard. A third measure involves the use of sprinklers to spray water onto the vineyard. When the water freezes, the latent heat released warms the vines. A fourth measure is careful vineyard site selection, such as choosing slopes or other locations where cold air is less likely to accumulate. All these measures prevent the grapevines from being exposed to freezing temperatures, thereby protecting the buds and young shoots from frost damage or death caused by spring frosts.

Grading Criteria

• For identifying the four measures—“heater,” “wind machine,” “sprinkler,” and “consideration of vineyard location”—you get 1 point. If even one is missing, you get 0 points.
• For explaining that heaters and wind machines circulate air to prevent cold air from settling in the vineyard, you get 1 point for each, for a total of 2 points.
• For explaining that sprinklers spray water to release latent heat as the water freezes, warming the vines, you get 1 point.
• For explaining that vineyards are located in areas where cold air is less likely to settle, such as slopes, you get 1 point. Specific terms such as “slopes” are not required.
• For explaining that all these measures prevent vines from being exposed to freezing temperatures and protect buds and young shoots from frost damage or death caused by spring frosts, you get 1 point.

Answer

Wine A: Displays primary aromas such as lemon, lime, and green apple, with high acidity.

Wine B: Displays primary aromas of riper fruits such as grapefruit and nectarine, along with tertiary aromas like marmalade and nuts. Acidity is high.

Grading Criteria

• Wine A
  • For mentioning primary aromas such as “lemon,” “lime,” or “green apple,” you get 1 point. Simply stating “primary aroma” without listing at least one aroma term does not earn points.
  • For stating that acidity is “high,” you get 1 point.
• Wine B
  • For mentioning primary aromas such as “grapefruit” or “nectarine,” you get 1 point. Simply stating “primary aroma” without listing at least one aroma term does not earn points. Additionally, if the description does not indicate higher ripeness compared to Wine A or fails to give examples of riper fruits, no points are awarded.
  • For mentioning tertiary aromas such as “marmalade” or “nuts,” you get 1 point. Simply stating “tertiary aroma” without listing at least one aroma term does not earn points.
  • For stating that acidity is “high,” you get 1 point.

Answer

The vineyards where Wine B is produced are located on south-facing slopes. Being on a slope and facing south both contribute to increased sunlight exposure, which enhances fruit ripeness. This, in turn, adds concentration and ripe fruit flavors to the wine, improving its quality.

Grading Criteria

• For stating that the vineyards are located on “south-facing” “slopes,” you get 2 points. If either feature is missing, 1 point is deducted per missing element.
• For stating that both “south-facing” and “slopes” result in “increased sunlight exposure” for the grapes, you get 1 point.
• For stating that “increased sunlight exposure” promotes “fruit ripeness,” you get 1 point.
• For explaining that enhanced fruit ripeness contributes to the wine’s “concentration” or “ripe fruit flavors,” which improve its quality, you get 1 point. Diverse expressions linking ripeness to quality improvement are acceptable.

Answer

The method used to achieve these characteristics is carbonic maceration. In carbonic maceration, tannins are not heavily extracted from the grapes, resulting in a wine with low tannin levels. Additionally, carbonic maceration involves intracellular fermentation, a chemical reaction distinct from conventional fermentation, which produces unique aromas such as kirsch, banana, and cinnamon.

Grading Criteria

• For identifying “carbonic maceration” as the method, you get 1 point. “Macération carbonique” is also acceptable.
• For stating that carbonic maceration does not extract much tannin, you get 1 point.
• For explaining that this results in the wine having low tannin levels, you get 1 point.
• For mentioning that carbonic maceration involves “intracellular fermentation,” a chemical process different from standard fermentation, you get 1 point.
• For stating that this process contributes to unique flavors such as “kirsch,” “banana,” or “cinnamon,” you get 1 point. Simply saying “unique flavors” without providing at least one specific aroma does not earn points.

Answer

Recommend Beaujolais Nouveau and serve it lightly chilled.

Grading Criteria

• For recommending a wine such as “Beaujolais Nouveau” or “Beaujolais” that is likely made using carbonic maceration, you get 1 point. Responses like “wine from the Beaujolais region” without specifying the appellation do not earn points.
• For stating that the wine should be served “lightly chilled,” you get 1 point. Providing a specific temperature, such as “13 degree,” is also acceptable.