WSET Level 1 Practice Question · Episode 78
Show Answer & Explanation (try the quiz first)
Practice Question
Which of the following best describes the principle of matching 'Intensity' in food and wine pairing?
- A. Always match light food with the boldest and strongest wine.
- B. Match the flavor intensity of the food and wine so that neither overpowers the other.
- C. Always match expensive food with the cheapest wine.
- D. Match spicy dishes with the most subtle white wine.
Answer & Explanation
Answer: B. Match the flavor intensity of the food and wine so that neither overpowers the other. Explanation: Pairing is all about 'Balance.' If you pair a very delicate dish (e.g., steamed white fish) with a bold red wine (e.g., Cabernet Sauvignon), the food will be completely overshadowed by the wine. Conversely, a light white wine will taste like water next to a heavy beef stew. The key is to match light with light, and bold with bold.
Key Theory Summary
Weight-balancing Intensity pairing: 1. Light-bodied Food: Fresh salads, steamed seafood, chicken breast. - Match: Pinot Grigio, Sauvignon Blanc, light Rosé. 2. Full-bodied Food: Steak, smoked duck, rich stews. - Match: Cabernet Sauvignon, Shiraz, oaked Chardonnay. 3. Key Goal: For food and wine to complement each other and create a synergy.
Expert Exam Tip
[Trap]: Don't think "strong-flavored food needs flavorless wine to cleanse the palate." The intensity of the aroma should also be somewhat matched for a good balance. [Tip]: If 'Intensity' or 'Weight' appears in the exam, look for 'Matching food and wine flavors.'