WSET Level 1 Wines
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Level 1 Wines. Food and Wine Pairing Set 1

Lesson 7

1. The basic interactions between food and wine should not take into account individual preferences:

 
 

2. Salt and acid tend to make wines taste:

 
 
 

3. Sweetness in food increases the perception of:

 
 
 

4. Umami is a:

 
 
 

5. Umami in food decreases the perception of:

 
 
 

6. Which food illustrates Umami taste?

 
 
 

7. Many foods considered difficult to pair contain high levels of Umami without salt:

 
 

8. Acidity in food decreases the perception of:

 
 
 

9. Salt in food increases the perception of:

 
 
 

10. It is usually desirable for the flavour intensities of the food and wine to be matched:

 
 

11. Which of these is a high risk food?

 
 
 

12. Dishes high in chilli heat should be paired with:

 
 
 

13. What is a low risk wine?

 
 
 

14. Which wine works well with oysters?

 
 
 

15. A Sommelier should accept that guests may not agree with their pairings:

 
 

Pen