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WSET (Wine and Spirit Education Test)
FREE WSET Wine Tasting Techniques Test 2
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Acidity in food can make a wine seem:
Drier
Less acidic
Less fruity
More bitter
Correct!
Wrong!
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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!
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Food has a greater impact on wine than wine has on food.
TRUE
FALSE
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Wrong!
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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!
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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!
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Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.
TRUE
FALSE
Correct!
Wrong!
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A person’s sensitivities do not play an important role in matching food and wine.
TRUE
FALSE
Correct!
Wrong!
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Salt can enhance the flavour in wine.
TRUE
FALSE
Correct!
Wrong!
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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!
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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!
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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!
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