Free WSET Wine Tasting Techniques Test 2

Question 1

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

Accepted Answer

All of the above

Answer

Sweetness in food has a significant impact on how wine is perceived. When paired with a dry wine, sweet food makes the wine seem less fruity, more acidic, and more bitter, often making it taste thin and unbalanced. To avoid this, it's generally recommended to pair sweet foods with wines that are at least as sweet, or sweeter, than the food itself.

Question 2

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

Accepted Answer

It makes a wine seem more bitter

Answer

Umami in food, often found in ingredients like mushrooms, aged cheeses, and tomatoes, can have a challenging effect on wine. When paired with dry wines, umami tends to make the wine seem more bitter, more acidic, and less fruity, sometimes even imparting a metallic taste. This makes umami-rich dishes particularly tricky to pair harmoniously with many wines.

Question 3

Salt can enhance the flavour in wine.

Accepted Answer

TRUE

Answer

TRUE. Salt in food is one of the most wine-friendly components, as it can positively enhance the perception of wine. It tends to soften bitterness and acidity in wine, making it seem fruitier, less astringent, and more balanced. This is why many salty foods, like cured meats or salty snacks, pair well with a wide range of wines.

Question 4

Acidity in food can make a wine seem:

Accepted Answer

Less acidic

Answer

When food has a high level of acidity, it makes the wine taste less acidic by comparison. This effect can make the wine seem softer, rounder, and fruitier, as its own acidity is perceived as less prominent. Therefore, pairing high-acid wines with acidic foods is often a successful strategy, as the wine's acidity acts as a refreshing counterpoint.

Question 5

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

Accepted Answer

The food and wine should have equal flavour intensities

Answer

A fundamental principle of food and wine pairing is to match the intensity of the flavors. For a harmonious pairing, the flavor intensity of the food and the wine should be roughly equal. If one overpowers the other, the balance is lost, and the enjoyment of either the food or the wine (or both) can be diminished.

WSET - Wine and Spirit Education Test Practice Test

WSET - Wine and Spirit Education Test Practice Test

Free WSET Wine Tasting Techniques Test 2