This page contains the marking keys and model answers for the WSET Level 3 Award in Wines tasting pack and mock exams. Once you have completed each of the mocks, you can check your answers here.
Before you start, you may find it useful to read the pages on tasting in the study guide, to make sure your technique is correct. We've also shared some tips and common errors below.
Mock 1
Mock 2
Mock 3
If you have any questions about the wines or the mark allocation, please contact schooleducators@wsetglobal.com.
Common errors and top tips for the WSET Level 3 Award in Wine tasting exam
For many people, this is the first time they attempt a tasting exam, and so it can be intimidating! However, more students pass this part of the exam than the theory section, and a structured approach will help ensure a good result.
At WSET School London, we have helped many people pass their tasting exam. Below we have highlighted some common errors and technique tips that you may find useful.
Common errors for the tasting exam
- Not commenting on all points of the SAT (e.g. not putting development on nose, sweetness on palate etc.)
- Not using the correct wording (e.g. ‘lemon’ would get a mark for colour but ‘yellow’ would not. ‘Pronounced intensity’ would get a mark but ‘high intensity’ would not.)
- Not completing the ‘Readiness for drinking’ part of the question with enough detail (e.g. responding only ‘Drink now’ will not gain a mark - it has to include either ‘has potential for ageing’ or ‘not suitable for ageing’.)
- Giving ranges where one response is necessary (e.g. ‘medium (+) to high acid’ would not get a mark, even if the wine fits in this range. Students much choose one option.)
- Not giving enough descriptors for aromas - there are five marks for aroma characteristics per wine. Write at least five specific descriptors and you can secure these marks. If you do not write enough descriptors, or they are not precise enough (e.g. ‘berries’, or ‘spice’) you will not get the marks. And remember to include primary, secondary, and tertiary where relevant.
- Not writing descriptors on palate - there are three marks available for flavours. Make sure you write at least three specific descriptors to get these marks, including secondary and tertiary if required. Writing ‘same as nose’ will not get you any marks!
- If it is simple wine, make sure write ‘simple’ on both the nose and palate.
- Writing medium (+) or medium (-) for alcohol or colour intensity. These are judged on a three-point scale rather than a five-point scale.
Top tips
- Memorise the SAT.
- Go into the exam with a clean palate - no coffee, toothpaste or spice!
- Don’t try and identify the wine, just evaluate what’s in front of you and try not to be led by what you think it might be.
- Trust yourself! Don’t panic, if you take your time and have good technique then you should trust your first impressions.
