WSET Level 1 Questions with 100% Correct Answers

Cloying Correct Answer Having an overabundance of residual sugar and not enough acidity to balance it. This occurs most often in late harvest and dessert wines, which are made with overripe grapes that have highly concentrated levels of sugar. Sweetness Correct Answer X in food makes wine taste... More: bitter, acid, burning... Less: body, sweet, fruity... Dishes high in X should be paired with a wine that has at least as much X. Umami Correct Answer X in food makes wine taste... More: bitter, acid, burning... Less: body, sweet, fruity... Dishes high in X should be paired with wines that are more fruity than tannic as the mami in the food will emphasize the bitterness of the tannins. High levels of X in a dish can be balanced by the addition of acid or salt. However the amount added should not alter the basic character of the dish. Acidity Correct Answer X in food makes wine taste... More: body, sweet, fruity... Less: acid... Salt Correct Answer X in food makes wine taste... More: body... Less: bitter, acid... Bitterness Correct Answer X in food makes wine taste... More: bitter... Dishes high in X will emphasize X in wine. Consider white wines or low-tannin reds. Chili heat Correct Answer X in food makes wine taste... More: bitter, acid, burn... Less: body, richness, sweet, fruity... Dishes high in X should be paired with white wines or low-tannin reds, both with low alcohol (as bitterness adn alcohol burn can be highlighted for sensitive tasters).