WSET Level 2 Practice Question · Episode 47
Show Answer & Explanation (try the quiz first)
Practice Question
How does Umami in food (e.g., mushrooms, eggs, smoked salmon) typically change the taste perception of a wine?
- A. It softens the wine's tannins and emphasizes fruit flavors.
- B. It makes the wine feel more Tannic, Bitter, and Thin, while suppressing fruit character.
- C. It makes the wine feel significantly sweeter and smoother.
- D. It dramatically lowers the perceived acidity of the wine.
Answer & Explanation
Answer: B. It makes the wine feel more Tannic, Bitter, and Thin, while suppressing fruit character. Explanation: Umami is often considered a "hostile" element in wine pairing. It amplifies the bitterness of tannins and makes the wine feel stripped of its fruitiness. To pair with umami-rich foods, you should choose wines with very low tannins but high fruit intensity, such as a light-bodied red (Pinot Noir) or a fruity white wine. Conversely, Salt is a "friend" that makes wine feel softer and smoother.
Expert Exam Tip
[Trap]: Do not think meat always requires a tannic Cabernet Sauvignon. If the meat has a sweet sauce or is rich in umami, a lighter, fruit-forward red may actually be a better match. [Tip]: If you see 'Chili Heat' on the exam, look for 'Low Alcohol' and 'Off-dry' keywords immediately!