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Covers exam-style questions on rosé and red production in the Southern Rhône, including production methods, grape selection for semi-carbonic maceration, and typical inexpensive Côtes du Rhône styles. Also includes questions on Pinot Grigio/Pinot Gris styles, Alsace natural factors, oak influence, and storage for long-term ageing. Additional sections address Pinot Noir in cool climates, Semillon in Hunter Valley, Chardonnay malolactic fermentation, and sparkling wine production and sweetness methods.",{"@graph":69,"@context":114},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/level-3-award-in-wines-sample-short-written-answer-paper/449467/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/level-3-award-in-wines-sample-short-written-answer-paper/449467.png","ImageObject",300,407,{"name":92,"@type":93},"Franzy","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-06","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":81},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108],{"name":109,"@type":110,"acceptedAnswer":111},"What topics on sparkling wines and sweet fortified wines appear in Question 4?","Question",{"text":112,"@type":113},"Question 4 includes reasons grapes need relatively low sugar for traditional method sparkling wines, how bread and biscuit flavours develop, two ways to make sparkling wines sweet, and the making of fortified Muscat wines plus opening and decanting Vintage Port.","Answer","https://schema.org",{"og:url":83,"og:type":116,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":118,"canonical":83},"index,follow",{"doc_id":120,"site_id":62},449467,1790818616,{"code":4,"msg":5,"data":123},{"doc_id":120,"user_id":124,"nickname":92,"user_avatar":125,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":126,"file_id":127,"file_url":128,"file_type":129,"file_size":130,"view_count":81,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":52,"language":131,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":132,"faqs":133,"seo_title":134,"seo_description":67,"update_tm":135,"read_time":136},2336478945519,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","Level 3 Award in Wines  \nSAMPLE SHORT WRITTEN ANSWER PAPER  \nThis document has been prepared by WSET in consultation with WSET Awards to support educator delivery of the Level 3 Award in Wines.  \nThis paper is provided for general information purposes only and should be used at the  \ndiscretion of teachers and APPs.  \nPlease be aware that WSET Awards is unable to enter into any correspondence regarding the content of this document and shall not have any liability in connection  \nwith its use.  \nQUESTION 1 (25 MARKS)  \nRosé and red wines are produced throughout the Southern Rhône.  \n\n| a. Name and describe TWO methods of production used for making rosé wines in the Southern Rhône.\u003Cbr>Method 1:\u003Cbr>Description:\u003Cbr>Method 2:\u003Cbr>Description: | 7 marks |\n| --- | --- |\n\n\n| b. Much red wine labelled Côtes du Rhône is produced using semi-carbonic maceration. What are the main considerations when selecting grapes for semi-carbonic maceration?\u003Cbr>Describe the process of semi-carbonic maceration. | \u003Cbr>2 marks\u003Cbr>4 marks |\n| --- | --- |\n\n\n| c. Under the headings below describe the typical style of a newly released, inexpensive red Côtes du Rhône wine produced by semi-carbonic or carbonic maceration.\u003Cbr>Nose\u003Cbr>Aroma Characteristics:\u003Cbr>Palate\u003Cbr>Sweetness:\u003Cbr>Tannin:\u003Cbr>Body:\u003Cbr>Conclusions\u003Cbr>Readiness for drinking and potential for ageing: | 6 marks |\n| --- | --- |\n\n\n| d. Red wines from the Southern Rhône are often a blend of grape varieties.\u003Cbr>State the stylistic and practical reasons why a winemaker in this region might choose to blend. Stylistic reasons:\u003Cbr>Practical reasons: | \u003Cbr>6 marks |\n| --- | --- |\n\nTotal 25 marks  \nmarks  \nQUESTION 2 (25 MARKS)  \nPinot Grigio / Pinot Gris is widely planted throughout the world and made in many different styles.  \nWine A  \n| a. Under the following headings describe the two wines pictured above. Sweetness and body:\u003Cbr>Aroma and flavour characteristics:\u003Cbr>Expected quality: | \u003Cbr>10 marks |\n| --- | --- |\n\n\n| b. Describe the key natural factors in Alsace and explain how these contribute to the style of Wine B. | 7 marks |\n| --- | --- |\n\n\n| c. Large, old oak barrels used in Alsace have little influence on the wines' aromas. Explain why. | 3 marks |\n| --- | --- |\n\n\n| d. Wine B was sealed with a natural cork. What storage conditions would you recommend for the long-term ageing of this wine? | 5 marks |\n| --- | --- |\n\nTotal 25 marks  \nmarks  \nQUESTION 3 (25 MARKS) Part 1. Pinot Noir  \n\n| a. Pinot Noir is best grown in cool and moderate climates. Why is this? | 2 marks |\n| --- | --- |\n\n\n| b. The two regions stated below can grow Pinot Noir successfully. For each region, identify TWO natural factors and explain how they moderate the climate.\u003Cbr>Los Carneros\u003Cbr>Natural Factors:\u003Cbr>Explanation:\u003Cbr>Central Otago\u003Cbr>Natural Factors:\u003Cbr>Explanation: | \u003Cbr>12 marks |\n| --- | --- |\n\nPart 2. Semillon is a grape that is used in the Hunter Valley to produce distinctive wines.  \n\n| a. Identify ONE human influence in the vineyard and ONE human influence in the winery which contribute to the distinctive characteristics of Hunter Valley Semillon. Explain how they do so.\u003Cbr>Vineyard influence:\u003Cbr>Winery influence: | 6 marks |\n| --- | --- |\n\nPart 3. Chardonnay is widely grown throughout California.  \n\n| a. Explain why the producer of an outstanding quality Chardonnay from Russian River Valley AVA might choose to use malolactic fermentation. | 5 marks |\n| --- | --- |\n\nTotal 25 marks  \nmarks  \nQUESTION 4 (25 MARKS) Part 1. Sparkling Wines  \n\n| a. Explain why a producer of traditional method sparkling wines requires grapes with relatively low sugar levels. | 2 marks |\n| --- | --- |\n\n\n| b. Name and describe the process by which traditional method sparkling wines acquire flavours of bread and biscuit. | 3 marks |\n| --- | --- |\n\n\n| c. Identify and describe two ways of making sparkling wines sweet. Method 1:\u003Cbr>Method 2: | 5 marks |\n| --- | --- |\n\nWine B  \n| a. The two wines pictured on the previous page are both fortified ","cbCaivUUaMsMofao","https://ap.wps.com/l/cbCaivUUaMsMofao","pdf",979287,"English","# QUESTION 1 (25 MARKS)\n## Southern Rhône and Côtes du Rhône\n## Pinot Grigio/Pinot Gris and Alsace\n# QUESTION 2 (25 MARKS)\n## Pinot Grigio/Pinot Gris wines (Wine A and Wine B)\n## Natural factors in Alsace\n# QUESTION 3 (25 MARKS)\n## Part 1: Pinot Noir\n## Part 2: Semillon in Hunter Valley\n## Part 3: Chardonnay in California\n# QUESTION 4 (25 MARKS)\n## Part 1: Sparkling Wines\n## Fortified wines from Muscat and Vintage Port","[{\"question\":\"What topics on sparkling wines and sweet fortified wines appear in Question 4?\",\"answer\":\"Question 4 includes reasons grapes need relatively low sugar for traditional method sparkling wines, how bread and biscuit flavours develop, two ways to make sparkling wines sweet, and the making of fortified Muscat wines plus opening and decanting Vintage Port.\"}]","Level 3 Award in Wines - Sample Short Written Answer Paper | PDF",1790730302,25]