FREE WSET Wine Tasting Techniques Test 2

Food has a greater impact on wine than wine has on food.

TRUE

FALSE

Correct! Wrong!

Salt can enhance the flavour in wine.

TRUE

FALSE

Correct! Wrong!

Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.

TRUE

FALSE

Correct! Wrong!

Which statement is true about flavour intensity in food and wine pairing?

The flavour intensity of the food should be higher that the flavour intensity of the wine

The flavour intensity of the wine should be higher than the flavour intensity of the food

The food and wine should have equal flavour intensities

None of the above

Correct! Wrong!

A person’s sensitivities do not play an important role in matching food and wine.

TRUE

FALSE

Correct! Wrong!

Which of the following is true about Sweetness in food when pairing with wine?

It makes a wine seem more acidic

It makes a wine seem more bitter

It makes seem less fruity

All of the above

Correct! Wrong!

Which of the following is true about Umami in food when pairing with wine?

It makes a wine seem more bitter

It makes a wine seem less acidic

It makes a wine seem sweeter

None of the above

Correct! Wrong!

Which flavour profile best describes a Syrah?

Strawberry, mushroom, and barnyard

Black currants, green bell pepper, and cedar

Red Plum, dark cherry, and coffee

Blackberry, black pepper, and herbal

Correct! Wrong!

Which of the following pairings is correct?

Salt in food decreases Acidity in wine

Umami in food decreases Alcohol in wine

Chili Heat in food decreases Bitterness in wine

Sweetness in food decreases Acidity in wine

Correct! Wrong!

Acidity in food can make a wine seem:

Drier

Less acidic

Less fruity

More bitter

Correct! Wrong!

The effect of chili heat is greatest in which wine style?

Wines with higher alcohol

Wines with lower alcohol

Wines with residual sugar

Wines with intense fruity characters

Correct! Wrong!

FREE WSET Wine Tasting Techniques Test 2

Food has a greater impact on wine than wine has on food.

Salt can enhance the flavour in wine.

Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.

Which statement is true about flavour intensity in food and wine pairing?

A person’s sensitivities do not play an important role in matching food and wine.

Which of the following is true about Sweetness in food when pairing with wine?

Which of the following is true about Umami in food when pairing with wine?

Which flavour profile best describes a Syrah?

Which of the following pairings is correct?

Acidity in food can make a wine seem:

The effect of chili heat is greatest in which wine style?

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Food has a greater impact on wine than wine has on food.

Salt can enhance the flavour in wine.

Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.

Which statement is true about flavour intensity in food and wine pairing?

A person’s sensitivities do not play an important role in matching food and wine.

Which of the following is true about Sweetness in food when pairing with wine?

Which of the following is true about Umami in food when pairing with wine?

Which flavour profile best describes a Syrah?

Which of the following pairings is correct?

Acidity in food can make a wine seem:

The effect of chili heat is greatest in which wine style?

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