WSET Level 1 Practice Question · Episode 95
Show Answer & Explanation (try the quiz first)
Practice Question
Which of the following is correct regarding food and wine pairing?
- A. Umami in food makes the wine taste softer and richer.
- B. Sugar in food highlights the fruit aromas of dry wines.
- C. Salt in food softens the bitterness and acidity of the wine.
- D. Spicy food pairs best with high-alcohol, high-tannin red wines.
Answer & Explanation
Answer: C. Salt in food softens the bitterness and acidity of the wine. Explanation: - Salt and Acid are 'Friends' (make wine taste softer). - Sugar, Umami, and Chili are 'Hard' (make wine taste harsher). - Salt reduces the perception of bitterness and acidity while enhancing fruitiness.
Key Theory Summary
The Pairing Golden Rules: 1. Softening (Friend): Salt & Acid. (Lower tannin/acid perception) 2. Hardening (Hard): Sugar & Umami. (Higher tannin/acid perception) 3. Heat: Chili increases alcohol burn. 4. Rule of Thumb: The wine should have higher acidity than the food, and be sweeter than the dessert.
Expert Exam Tip
[Trap]: Don't rely on your personal taste—follow the 'scientific interaction' taught by WSET. [Tip]: If the food has salt, the wine will almost always taste 'better' (softer).