WSET Level 2 Exam Study Guide
Sweetness and umami in food - Answer-Two components in food that tend to make Wine
harder (more astringent and bitter, more acidic, less sweet and fruity)
Salt and acid in food - Answer-Two components whose presence in food tends to make
wines taste softer (less as...
Bitterness in food - Answer✔✔-Increases bitterness in wine. Generally bitter flavors add to each
other.
Chili heat in food - Answer✔✔-Increases the perception of bitterness, acidity, and alcohol burn.
Decreases the perception of body, richness, sweetness and fruitiness in the wine.
burning sensation of chili - Answer✔✔-Alcohol increases
Flavor intensities of the food and wine - Answer✔✔-Should be matched so one does not over
power the other.
Curry, an intensely flavored food - Answer✔✔-Can be paired with a lightly flavored wine.
High sugar foods - Answer✔✔-Should be paired with a wine that has at least as much sugar
High Umami dishes - Answer✔✔-Should be paired with wines that are more fruity than tannic
as umami in the food emphasizes the bitters of tannins.
High acid foods - Answer✔✔-Should be paired with high acid wines, because acid in food
decreases acidity in wine and increases sweetness, and fruitiness.
To grow and produce wine, a vine needs: - Answer✔✔-Carbon dioxide, sun light, water, warmth,
and nutrients
Climates suitable for wine production can be divided into three categories: - Answer✔✔-Hot,
moderate, and cool
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