Level 3 Award in Wines

SAMPLE SHORT WRITTEN ANSWER PAPER MARKING KEY

This document has been prepared by WSET in consultation with WSET Awards to support educator delivery of the Level 3 Award in Wines.

This marking key is provided for general information purposes only and is not intended to be exhaustive. When utilising this teaching resource educators should use their skill and judgement to assess students’ responses.

Please 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 with its use.

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3

WSET® Level 3 Award Award 3 Level WSET® WSET® Level Level WSET® QUESTION 1 (25 MARKS)

Rosé and red wines are produced throughout the Southern Rhône. a. Name and describe TWO methods of production used for making rosé wines in the Southern 7 marks Rhône.

Method 1:

Direct Pressing (1 mark)

Description:  Black grapes will be crushed and pressed to extract some colour from the skins  Care must be taken not to press too hard and extract too much tannin  Fermentation takes place off the skins in typically cool fermentation conditions

(1 mark for each valid point above to a maximum of 2 marks) Method 2:

Maceration (1 mark)

Description:  Black grapes are crushed and the skins macerate in the juice  The length of maceration determines how much colour and tannin are extracted from the skins  The maceration may extend into the start of the fermentation  The juice/fermenting wine will be drained from the skins once the colour level is achieved  Fermentation will continue off the skins in typically cool fermentation conditions

(1 mark for each valid point above to a maximum of 3 marks)

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? 2 marks

 Only whole bunches selected  Grapes must be fully ripe  Grapes must be free from rot

(1 mark for each valid point above to a maximum of 2 marks)

Describe the process of semi-carbonic maceration. 4 marks

 Whole bunches placed in vat  The fruit at the bottom of tank is crushed by the weight of the fruit above it  Grapes split and release juices  Ambient yeast ferment the juice at the bottom of tank

 CO2 forms and blankets the rest of the fruit in vat  The remaining intact berries undergo carbonic maceration

(1 mark for each valid point above to a maximum of 4 marks)

c. Under the headings below describe the typical style of a newly released, inexpensive red Côtes 6 marks du Rhône wine produced by semi-carbonic or carbonic maceration.

Nose Aroma Characteristics: Simple, strawberry, cherry, raspberry, kirsch, banana, bubble gum, cinnamon (1 mark for a valid descriptor to a maximum 3 marks)

Palate Sweetness: dry (1 mark) Tannin: low/medium(-) (1 mark) Body: medium(-)/medium (1 mark)

Conclusions Readiness for drinking and potential for ageing: drink now: not suitable for ageing (1 mark)

(1 mark for each valid point above to a maximum of 6 marks in total)

d. Red wines from the Southern Rhône are often a blend of grape varieties. 6 marks

State the stylistic and practical reasons why a winemaker in this region might choose to blend.

Stylistic reasons:

 Consistency/house style (1 mark)  To provide balance/complexity (1 mark)  Different grapes offer different characteristics - up to 2 marks for valid comments about how appropriate varieties have complementary components e.g. Syrah adds colour & tannin; Grenache adds red fruit flavours; Cinsault adds spice, etc.)

Practical reasons:

 Historic practice/AC regulations (e.g. many varieties permitted) (1 mark)  Efficiency i.e. use all grapes at one’s disposal/that are planted (1 mark)  Vintage variation/certain varieties suited to certain weather conditions (1 mark)

(1 mark for each valid point above to a maximum of 6 marks in total)

Total 25 marks

marks

QUESTION 2 (25 MARKS)

Pinot Grigio / Pinot Gris is widely planted throughout the world and made in many different styles.

Wine A Wine B

a. Under the following headings describe the two wines pictured above. 10 marks

Sweetness and body

 Wine A is dry (1 mark) with light body (1 mark)  Wine B could be dry to medium sweet (1 mark) and is full bodied (1 mark)

(Award marks as indicated above to a maximum of 4 marks)

Aroma and flavour characteristics

(When describing fruit characteristics the student will only gain marks for the use of specific descriptors. The cluster heading is used in the key to indicate that any valid descriptors from this cluster can gain the allocated mark. Example: apple and pear will only receive the 1 mark allocated to green fruit.)

 Wine A is likely to be neutral/simple (1 mark) with citrus (1 mark) and green fruit (1 mark)  Wine B has stone fruit (1 mark), tropical fruits (1 mark), dried fruits (1 mark) and flavours such as honey and ginger (1 mark)

(Award marks as indicated above to a maximum of 4 marks. Candidate must comment on both wines to gain full marks)

Expected quality

 Wine A is acceptable or good quality (1 mark)  Wine B is very good or outstanding (1 mark)

(Award marks as indicated above to a maximum of 2 marks)

b. Describe the key natural factors in Alsace and explain how these contribute to the style of 7 marks Wine B.

Natural factors Explanation for style Cool to moderate climate (1 mark) Wines retain acidity (1 mark)

Vosges Mountains shelter vineyards from This results in sunny summers and dry prevailing westerly winds and rain (1 mark) autumns, which is essential for ‘Late Harvest’ wines (1 mark) and ensures grapes can achieve high levels of sugar ripeness (1 mark)

Long dry autumns (1 mark) This leads to suitable conditions for grapes to undergo passerillage or Noble Rot, a feature of many ‘Late Harvest’ wines (1 mark)

The best vineyards are located on steepest They gain maximum sun exposure and achieve slopes with east/south-east aspects (1 mark) maximum ripeness (1 mark)

(Award marks as indicated above to a maximum of 7 marks. Accept other valid answers.)

c. Large, old oak barrels used in Alsace have little influence on the wines' aromas. Explain why. 3 marks

 The old wood has lost its flavour (1 mark)  There is a small amount of oak to volume of wine (1 mark)  The thick layer of tartrates shields the wine from the wood (1 mark)

(Award marks as indicated above to a maximum of 3 marks)

d. Wine B was sealed with a natural cork. What storage conditions would you recommend for the 5 marks long-term ageing of this wine?

 A cool and constant temperature, preferably between 10°C and 15°C  Avoid extremes of heat and cold which can cause damage  Avoid extended periods of refrigeration which can cause corks to harden and lose their elasticity  Store wine that is sealed with a cork on its side to ensure the cork remains in contact with the wine  Avoid strong light, both natural and artificial  Keep wine away from vibrations

(Award 1 mark for any valid comment above to a maximum of 5 marks)

Total 25 marks

marks

QUESTION 3 (25 MARKS)

Part 1. Pinot Noir a. Pinot Noir is best grown in cool and moderate climates. Why is this? 2 marks

 Pinot Noir is early ripening (1 mark)  In hot climates it can become jammy and unattractive (1 mark)

b. The two regions stated below can grow Pinot Noir successfully. For each region, identify TWO 12 marks natural factors and explain how they moderate the climate.

Los Carneros

Natural Factor (maximum 2 marks) Explanation (maximum 4 marks) Fog will keep vineyards cooler in the morning (1 mark) by blocking the sun (1 mark) Fogs (1 mark) Fog will blanket the vineyards (1 mark) so they are slower to warm up (1 mark)

Breezes will cool vineyards in the afternoon (1 Breezes (1 mark) mark) to moderate the hot afternoon

temperatures in vineyard (1 mark)

(Award marks as indicated above to a maximum of 6 marks in total. Markers should use their discretion to award marks for other valid factors and explanations not listed above)

Central Otago

Natural Factor (maximum 2 marks) Explanation (maximum 4 marks) The large difference between day and night time temperatures cools down the vineyards (1 Diurnal range (1 mark) mark) and slows down the ripening of grapes (1 mark)

Higher altitude vineyards are cooler (1 mark) and will have lower day and night time Altitude (1 mark) temperatures (1 mark)

The most southerly wine-making region in NZ, it is furthest away from the equator (1 mark) Southern latitude (1 mark) giving longer days during the growing season (1 mark)

(Award marks as indicated above to a maximum of 6 marks in total. Markers should use their discretion to award marks for other valid factors and explanations not listed above)

Part 2. Semillon is a grape that is used in the Hunter Valley to produce distinctive wines. a. Identify ONE human influence in the vineyard and ONE human influence in the winery which 6 marks contribute to the distinctive characteristics of Hunter Valley Semillon. Explain how they do so.

Vineyard influence (maximum 3 marks)

 Grapes picked early (1 mark))

 Retains high levels of natural acidity making the wine refreshing (up to 2 marks)  Retains high levels of natural acidity to aid long ageing in bottle (up to 2 marks)  Neutral green fruit and citrus character from early-picked grapes (up to 2 marks)

Winery influence (maximum of 3 marks)

 Inert vessel used for fermentation/post-fermentation storage (1 mark)  Contact with oxygen kept to a minimum (1 mark)  Extended ageing in bottle (1 mark)

 Inert vessels retain neutral fruit character (up to 2 marks)  Protection from oxygen prevents oxidised characteristics developing (up to 2 marks)  Bottle ageing contributes to flavours of honey and toast often found in these wines (up to 2 marks)

(Award marks as indicated above to a maximum of 6 marks in total: up to 2 for identifying influences and up to 4 for explanations)

Part 3. Chardonnay is widely grown throughout California. a. Explain why the producer of an outstanding quality Chardonnay from Russian River Valley AVA 5 marks might choose to use malolactic fermentation.

 It can enhance the quality of a wine, by  softening and reducing acidity  the creation of buttery flavours  giving a round, creamy mouthfeel  improving microbiological stability.  It also suits the relatively neutral fruit profile of Chardonnay

(Award 1 mark for each valid point to a maximum of 5 marks in total)

Total 25 marks

marks

QUESTION 4 (25 MARKS)

Part 1. Sparkling Wines a. Explain why a producer of traditional method sparkling wines requires grapes with relatively low 2 marks sugar levels.  The producers aim to produce a base dry wine of 10-11% abv (1 mark) to allow for an increase in alcohol during 2nd fermentation of 1.2-1.3% abv (1 mark)  High levels of acid associated with low sugar levels are required for a refreshing style of sparkling wine (1 mark)

(Award 1 mark for each valid point above to a maximum of 2 marks)

b. Name and describe the process by which traditional method sparkling wines acquire flavours of 3 marks bread and biscuit.  Yeast autolysis  Once second fermentation is complete the yeast die and form a sediment of lees in the bottle  Dead yeast cells break down and release chemical compounds into the wine  The longer wine spends in contact with the dead yeast cells, the more intense the flavours

(Award 1 mark for each valid point above to a maximum of 3 marks)

c. Identify and describe two ways of making sparkling wines sweet. 5 marks

Method 1:  Use of liqueur d’expédition  Adding a wine sugar solution to a dry sparkling wine  Amount of sugar in the solution will determine the level of sweetness Method 2:  Tank method or Asti method  Fermentation is stopped early before all the sugars are fermented  Fermentation stopped by chilling the wine  Wine is filtered to remove the yeast and bottled immediately

(Award 1 mark for each point above to a maximum of 3 marks per method and 5 marks in total)

Part 2. Fortified Wines. Wine A Wine B

a. The two wines pictured on the previous page are both fortified wines made from the Muscat 10 marks grape. Describe how they are made.

Wine A (maximum of 5 marks)

 Made from ripe unraisined grapes (1 mark)  Grapes crushed (1 mark)  Skin contact to enhance flavours (1 mark)  Cool fermentation in inert vessel (1 mark)  Fermentation stopped by fortification with spirit of 96% abv (1 mark)  Stored in inert vessels prior to bottling (1 mark)

Wine B (maximum of 5 marks)

 Grapes allowed to raisin on vine (1 mark)  Fermentation on skins (1 mark)  Fortification takes place when fermentation has reached 2% (1 mark)  Oxidative ageing (1 mark)  Old and large format oak used (1 mark)  Aged in warm conditions (1 mark)  Blended before bottling (1 mark)

b. Vintage Port is aged in bottle and will need decanting before serving. Describe the process of 5 marks opening and decanting a fully mature Vintage Port.

 Remove horizontally from its rack (1 mark)  Place in decanting basket or hold to make sure deposit is not agitated (1 mark)  Remove top of capsule (1 mark)  Clean the shoulder and neck of bottle (1 mark)  Gently remove cork (1 mark)  Hold bottle in front of light pour wine into decanter (1 mark)  Stop pouring when deposit is seen in near the neck (1 mark)

(Award 1 mark for any correct answer above to a maximum of 5 marks)

Total 25 marks

marks