WSET Level 1 Practice Question · Episode 73
Show Answer & Explanation (try the quiz first)
Practice Question
What happens to the taste of a dry wine when it is paired with sweet cake or dessert?
- A. The wine tastes much sweeter and more delicious.
- B. The food's sweetness strips the wine of its fruitiness, making the wine taste very bitter and acidic.
- C. C. The wine turns into a sparkling wine.
- D. There is no change in taste.
Answer & Explanation
Answer: B. The food's sweetness strips the wine of its fruitiness, making the wine taste very bitter and acidic. Explanation: Sugar, unlike salt, is an element that challenges wine. The sweetness of the food erases the wine's subtle sweetness and fruit flavors, making the wine feel much more bitter, sour, and astringent. The only rule to prevent this is: 'The wine should be sweeter than the food (Wine > Food in sweetness).' This is why sweet dessert wines are a must for desserts.
Key Theory Summary
How sugar "attacks" wine: 1. Reduces Fruitiness: Erases the fruit flavors and sweetness of the wine. 2. Increases Acidity & Bitterness: Makes the wine feel much more 'Hard' (sour and astringent). 3. Golden Rule: The wine should be sweeter than the food. 4. Example: Chocolate cake & Port, Fruit tart & Late Harvest Riesling.
Expert Exam Tip
[Trap]: Don't think "a dry Champagne is the best for sweet desserts." Dry Champagne can taste like harsh vinegar next to a sweet dessert. [Tip]: If 'Sugar in food' appears in the exam, look for 'Wines taste more Acidic / more Bitter / less Fruity.'