WSET Level 3 Wines
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Level 3 Wines Section 1 Part 2: Questions

Lesson 2 Chapter 1 Module 1

1. The rules for matching wine with food are rigid and should never be broken:

 
 

2. Wine and food pairings should take into account:

 
 
 

3. What are the two components in food that tend to make wines taste harder?

 
 
 

4. What are the two components in food that tend to make wines taste softer?

 
 
 

5. Generally food has more impact on the way a wine will taste than the other way around:

 
 

6. Sweetness in food increases:

 
 
 

7. Sweetness in food decreases:

 
 
 

8. With dishes containing sugar, a good general rule is to select a wine that has a higher level of sweetness than the dish:

 
 

9. UmamiĀ in food decreases:

 
 
 

10. What does MSG stand for?

 
 
 

11. Acidity in food increases:

 
 
 

12. Salt in food decreases:

 
 
 

13. Chilli heat in food increases:

 
 
 

14. It is always desirable for the flavour intensity of the food and wine to be matched:

 
 

15. What style of wine provides a satisfying pairing with fatty or oily foods?

 
 
 

16. Which of these is a low risk food?

 
 
 

17. You should always have red wine with red meat and white wine with fish:

 
 

18. Which of these is a classic pairing of food and wine?

 
 
 

19. There is no such thing as an objectively perfect pairing:

 
 

20. Successful food matching means:

 
 
 

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