WSET2 - Chapter 2 - Wine with Food

Question 1

What are the two components in food that make wine taste ‘harder’?

Answer 1

sweetness and umami

Question 2

What are the two components in food that make wine taste ‘softer’?

Answer 2

salt and acid

Question 3

What does it mean that a wine tastes ‘harder’ after a food?

Answer 3

more astringent, bitter, more acidic, less sweet, less fruity

Question 4

What does it mean that a wine tastes ‘softer’ after a food?

Answer 4

less astringent/bitter, less acidic, more sweet, more fruity

Question 5

Sweetness in a dish can make a dry wine seem (2 things) ______________

Answer 5

Less fruit (lose its fruit) and be way to sour

Question 6

With any dish with alot of sweetness you should choose a wine that ________________

Answer 6

Has more sweetness than the dish

Question 7

Sweetness increases the perception of what three things in wine?

Answer 7

Bitterness, acid and the burning effect of wine alcohol

Question 8

Umami increases the perception of what three things in wine?

Answer 8

Bitterness, acid and the burning effect of wine alcohol

Question 9

Umami decreases the perception of what three things in a wine?

Answer 9

Body, sweetness and fruitiness

Question 10

Is Umami savory or sweet?

Answer 10

Savory

Question 11

Many difficult to pair food have lots of umami with no salt. Give three examples of these foods.

Answer 11

Asparagus, eggs, mushrooms and ripe soft cheese

Question 12

Easier to pair foods have umami with salt. Give three examples of these foods.

Answer 12

Meats, smoked seafood and hard cheeses like parmesan.

Question 13

If after a food the wine is increased in body, sweetness and fruitiness, what did the food contain?

Answer 13

Acid

Question 14

Acid in food increases the perception of what three things in a wine?

Answer 14

Body, sweetness and fruitiness

Question 15

If you pair a low acid wine with a high acid food, is the good or bad, and what impact does it have on the wine?

Answer 15

This is not good. The wine will taste flat, flabby and lacking focus.

Question 16

Acid in food decreases the perception of what in a wine?

Answer 16

Acid

Question 17

Salt in food increases the perception of what in a wine?

Answer 17

Body

Question 18

Salt in a food decreases the perception of what two things in a wine?

Answer 18

Bitterness and acidity

Question 19

Bitterness in foods will increase/decrease bitterness in a wine

Answer 19

increase

Question 20

How is chili heat not a taste? What kind of sensation is it?

Answer 20

touch

Question 21

Chili heat in food increases the perception of what three elements

Answer 21

Bitterness, acid and the burning effect of wine alcohol

Question 22

Chili heat in food decreases the perception of what four things in wine?

Answer 22

Body, richness, sweetness and fruitiness

Question 23

Alcohol will increase/decrease the burning sensation of a chili pepper

Answer 23

Increase

Question 24

If you have a very fatty meal, what characteristic should you look for in a wine

Answer 24

Acid

Question 25

Food with sugar is a high-risk/low-risk example to pair wine with?

Answer 25

High

Question 26

Food with umami is a high-risk/low-risk example to pair wine with?

Answer 26

High

Question 27

Food with chili heat is a high-risk/low-risk example to pair wine with?

Answer 27

High

Question 28

Food with bitterness is a high-risk/low-risk example to pair wine with?

Answer 28

High

Question 29

Food with salt is a high-risk/low-risk example to pair wine with?

Answer 29

Low

Question 30

Food with acid is a high-risk/low-risk example to pair wine with?

Answer 30

Low

Question 31

Name three characteristics of wine that make them easier to pair with foods.

Answer 31

Simple, unoaked, little/no residual sugar

Question 32

Name four characteristics of wine that make them harder to pair with foods.

Answer 32

Bitter (oak and skins), high acid, high alcohol, complex

Question 33

Foods with chili heat should be paired with what two types of wine

Answer 33

Reds with no tannins or white wines. They should have low alcohol and less fruit/sweet

Question 34

Bitter foods are best with _____ (what types of wine and characteristics)

Answer 34

Reds with no tannins or white wines. They should have low alcohol and less fruit/sweet

Question 35

Foods with lots of umami should be paired with ___ types of wine

Answer 35

More fuity than tannic

Question 36

High levels of umami in a dish can be balanced by the addition of what two things to the food?

Answer 36

Acid and/or salt.

Question 37

What four characteristics of food can increase the perception of bitterness in a wine?

Answer 37

Bitterness, chili heat, umami and sweetness

Question 38

What characteristics of food can increase the perception of acidity in a wine?

Answer 38

Sweetness, umami, chili heat

Question 39

What characteristics of a food can increase the perception of the body of a wine?

Answer 39

Salt and Acid

Question 40

What characteristics of a food can decrease the perception of the body of a wine?

Answer 40

Chili heat and umami

Question 41

What characteristics of food can decrease the perception of acidity in a wine?

Answer 41

Acid and salt

Question 42

What characteristics of a food can increase the perception of the burning effect of alcohol?

Answer 42

Sweet and umami and chili heat