WSET Level 2 Practice Question · Episode 75
Show Answer & Explanation (try the quiz first)
Practice Question
In the context of Food & Wine Pairing, how does a wine typically change when consumed with foods that are high in 'Salt' or 'Acid'?
- A. The wine tastes more bitter and tannic.
- B. The wine tastes smoother, sweeter, and more fruit-forward (Softer).
- C. B. The wine tastes smoother, sweeter, and more fruit-forward (Softer).
- D. Completely removes all carbonation generated during fermentation.
Answer & Explanation
Answer: B. The wine tastes smoother, sweeter, and more fruit-forward (Softer). Explanation: This question tests the core principles of Food Pairing. Salt and Acid in food help reduce the perception of a wine's acidity and tannins, making it taste smoother and more fruity (the wine appears 'softer'). Conversely, Sugar and Umami make wine taste more bitter and tannic (the wine appears 'harder'). For storage, remember to store cork-sealed wines horizontally to keep them moist, and for service, aim for chilled temperatures (7–10°C) for whites and room temperature (15–18°C) for reds.
Expert Exam Tip
[Trap]: Do not assume that even the most expensive white wines should be served at room temperature (18–20°C). All white wines need some level of chilling to balance their acidity. [Tip]: In the exam, link 'Sealing integrity' with horizontal storage and 'Refresh acidity' with chilled service.