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 Loire.
Question 1
Part 1
In the Loire region, Vouvray and Savennières are notable areas for Chenin Blanc. Describe the styles of Chenin Blanc wines produced in these regions, considering their differing climates.
6 points
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Answer
Vouvray: Located in a relatively cool climate, Vouvray produces both sparkling and still wines from Chenin Blanc. The still wines are light to medium-bodied, with fresh fruit and floral aromas.
Savennières: Situated in a relatively warm climate, Savennières produces medium- to full-bodied still wines. It is also known for full-bodied dry wines made from late-harvested grapes.
Grading Criteria
For identifying the climate in Vouvray as “relatively cool,” you get 1 point.
For stating that Vouvray produces “both sparkling and still wines,” you get 1 point.
For describing Vouvray wines as “light to medium-bodied,” or “light-bodied,” you get 1 point.
For identifying the climate in Savennières as “relatively warm,” you get 1 point.
For stating that Savennières produces “medium- to full-bodied still wines,” or “full-bodied still wines,” you get 1 point.
For mentioning that Savennières also produces “full-bodied dry wines from late-harvested grapes,” you get 1 point.
Question 2
Part 1
Describe the expected fruit aromas, acidity, and body level of this wine, and state its ageing potential.
4 points
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Answer
The wine exhibits aromas of green fruits such as lemon and lime, with high acidity and a light body. It is ready to drink now and is not suitable for further ageing.
Grading Criteria
For mentioning fruit aromas such as “lemon” or “lime” from the green fruit category, you get 1 point. If only “green fruit” is stated without specific examples, no points are awarded.
For describing the acidity level as “high,” you get 1 point.
For describing the body level as “light body,” you get 1 point.
For stating that the wine “is not suitable for further ageing,” you get 1 point.
Part 2
Explain how sur lie contributes to the style of this wine.
4 points
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Answer
Wines made from the Melon de Bourgogne grape, such as Muscadet, can have somewhat simple aromas and a light, crisp texture on their own. The sur lie process, which involves ageing the wine on its lees for a period after fermentation, adds flavors such as bread and toast, as well as a richer, fuller texture to the wine.
Grading Criteria
For stating that sur lie adds flavors such as “bread” or “toast,” you get 1 point.
For explaining that this compensates for the “simple aromas” of Melon de Bourgogne, you get 1 point.
For stating that sur lie adds a “richer” or “fuller texture” to the wine, you get 1 point.
For explaining that this compensates for the “light body or texture” of Melon de Bourgogne, 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.
