Wine with Food - WSET L3 in Wines

Question 1

What effect does sweetness in food have on wine?

Answer 1

Increases the perception of bitterness, astringency, and acidity while decreasing the perception of body, sweetness, and fruitiness.

Question 2

How does umami in food affect wine?

Answer 2

Increases bitterness, astringency, and acidity; decreases body, sweetness, and fruitiness.

Question 3

What is the general rule for pairing wine with sweet dishes?

Answer 3

Select a wine that has an equal or higher level of sweetness than the dish.

Question 4

How does acidity in food affect wine?

Answer 4

Enhances body, sweetness, and fruitiness while decreasing perceived acidity.

Question 5

What effect does salt in food have on wine?

Answer 5

Reduces the perception of astringency and bitterness, enhances body, and balances acidity.

Question 6

What type of wine pairs well with oily fish?

Answer 6

Unoaked, light-bodied white wines with high acidity to avoid metallic flavors.

Question 7

What is the impact of chili heat in food on wine?

Answer 7

Increases bitterness, astringency, and alcohol warmth while decreasing body, sweetness, and fruitiness.

Question 8

Why does acidity in wine pair well with fatty foods?

Answer 8

The acidity cuts through the fat, cleansing the palate and balancing the dish.

Question 9

What is a low-risk wine for food pairing?

Answer 9

Simple, unoaked wines with a little residual sugar.

Question 10

What is the effect of bitterness in food on wine?

Answer 10

Increases the perception of bitterness in wine, potentially leading to an unpleasant taste.

Question 11

Which wine works well with salty foods?

Answer 11

Wines with high acidity or a touch of sweetness, such as sparkling wines.

Question 12

Why does Champagne pair well with oysters?

Answer 12

Champagne is unoaked, light, and high in acidity, complementing the delicate flavor of oysters

Question 13

How can umami in food be balanced to pair better with wine?

Answer 13

By adding salt or acidity to the dish, which counteracts umami’s hardening effect on wine.

Question 14

What makes sweet wine and blue cheese a classic pairing?

Answer 14

The sweetness of the wine balances the saltiness of the cheese.

Question 15

What type of wine pairs well with spicy food?

Answer 15

Low-alcohol wines with some sweetness, such as off-dry Riesling.

Question 16

What is a high-risk food for wine pairing?

Answer 16

Foods high in umami, bitterness, or sweetness, such as asparagus or desserts.

Question 17

What type of wine pairs best with high-acid foods?

Answer 17

High-acid wines, as they maintain balance and enhance fruitiness.

Question 18

Why does red wine pair well with red meat?

Answer 18

The protein in meat softens the tannins in red wine, balancing its structure.

Question 19

What type of wine works best with creamy dishes?

Answer 19

Wines with high acidity to cut through the richness of the dish.

Question 20

What happens when you pair a low-acid wine with high-acid food?

Answer 20

The wine may seem flat, flabby, and unfocused.

Question 21

How does the principle of “local wine with local food” work?

Answer 21

Regional wines and foods often evolve together, complementing each other’s flavors and structures.

Question 22

What is the effect of alcohol on the perception of chili heat?

Answer 22

High alcohol intensifies the burning sensation caused by chili heat.

Question 23

Which wines are typically low-risk for food pairing?

Answer 23

Simple, unoaked white wines or slightly off-dry wines.

Question 24

What is the impact of salt on umami-rich foods?

Answer 24

alt helps balance umami’s hardening effect on wine.

Question 25

Why do Muscadet and oysters pair so well?

Answer 25

Muscadet is light, unoaked, and high in acidity, complementing oysters’ delicate flavor.

Question 26

How do tannins interact with bitter foods?

Answer 26

Tannins and bitter foods amplify bitterness, making the pairing potentially unpleasant.

Question 27

What wine style pairs best with fatty meats?

Answer 27

Red wines with moderate tannins and good acidity, such as Pinot Noir.

Question 28

Why is high sugar in food considered high-risk for wine pairing?

Answer 28

It reduces the perception of sweetness and fruitiness in wine, making it seem overly acidic.

Question 29

What is the primary reason high-acid wines pair well with tomato-based dishes?

Answer 29

The acidity in the wine matches and balances the high acidity in the tomatoes.

Question 30

How can a wine’s fruitiness help with spicy food pairings?

Answer 30

Fruity wines can offset the heat and provide a refreshing contrast.

Question 31

What wine pairs best with oysters?

Answer 31

Champagne, Muscadet, or Albariño.

Question 32

What are some ideal wine pairings for blue cheese?

Answer 32

Port, Sauternes, or Tokaji.

Question 33

Which wines complement roast lamb?

Answer 33

Bordeaux blends, Rioja, or Syrah/Shiraz.

Question 34

What are classic wine pairings for goat cheese?

Answer 34

Sancerre, Sauvignon Blanc, or Chablis.

Question 35

Which wines work well with steak?

Answer 35

Cabernet Sauvignon, Malbec, or Bordeaux.

Question 36

What are traditional wine pairings for sushi?

Answer 36

Riesling, Grüner Veltliner, or Champagne.

Question 37

Which wines are ideal with rich, creamy pasta dishes?

Answer 37

Chardonnay, Viognier, or Pinot Grigio.

Question 38

What wines pair with duck or game birds?

Answer 38

Pinot Noir, Barolo, or Zinfandel.

Question 39

What wines are best with spicy dishes like curry?

Answer 39

Off-dry Riesling, Gewürztraminer, or Pinot Gris.

Question 40

Which wines pair well with smoked salmon?

Answer 40

Champagne, Sauvignon Blanc, or Pinot Noir (light-bodied).