WSET Level 1 Practice Question · Episode 6
Show Answer & Explanation (try the quiz first)
Practice Question
When taking a sip of wine, what is the wine component most closely associated with causing your mouth to water (Mouth-watering)?
- A. Tannin
- B. Alcohol
- C. Acidity
- D. Sweetness
Answer & Explanation
Answer: C. Acidity Explanation: Acidity in wine is the primary component that stimulates the salivary glands in your mouth, causing it to water. It provides the thrilling sensation of fresh fruit and acts like a 'spine' that holds the overall structure of the wine together. Remember, if tannin 'dries your mouth,' acidity 'wets your mouth.'
Key Theory Summary
Acidity is the most important indicator of freshness that determines the vitality of a wine. 1. High Acidity: Refreshing, full of energy, and makes your mouth water profusely. (e.g., Riesling, Sauvignon Blanc) 2. Low Acidity: Soft and round, but if too low, the wine can feel flat or boring. 3. Balance: Acidity balances out the sugar in sweet wines so they don't become cloying. 4. Cool Climate: Grapes grown in cooler climates tend to maintain higher acidity.
Expert Exam Tip
[Trap]: Thinking "a wine with strong sourness is a spoiled wine" is incorrect. The acidity in wine is a healthy, natural freshness inherent to grapes, different from the harsh sourness of vinegar. [Tip]: In the exam, if the expression 'Mouth-watering' appears, do not hesitate to choose 'Acidity' as the answer. How much your mouth waters is the sole criterion for the correct answer.