WSET LEVEL 4 UPDATED QUESTIONS AND ANSWERS
MARKED A+
✔✔what is a good general rule with dishes containing sugar? - ✔✔To select a wine that
has a higher level of sweetness than the dish.
✔✔Umami in food increases the perception of? - ✔✔Bitterness and Astringency, Acidity
and the warming effect of the alcohol in the wine.
✔✔Many foods that are considered difficult to pair with wine contains high levels of? -
✔✔Umami but lack the salt necessary to counteract its hardening effect on wine
✔✔Many foods that are considered difficult to pair with wine contains high levels of?
2. what kind of food can we find this? - ✔✔Asparagus, eggs, mushrooms and ripe soft
cheeses
✔✔What kind of food are high in both umami and salt? - ✔✔Cured or smoked seafood
and meats, hard cheeses such as parmesan.
✔✔Acidity in food can increase ? - ✔✔Body, sweetness and fruitiness in the wine
✔✔if the level of acidity in the wine is low, high levels of acidity in foods can make it
seem? - ✔✔Flat, flabby and lacking focus
✔✔Salt in food increases the perception of? - ✔✔Body in wine
✔✔Salt in food decreases the perception of ? - ✔✔astringency, bitterness and acidity in
the wine
✔✔Salt is another wine - friendly component of food that can enhance what? - ✔✔A
fruit character and soften astringency
✔✔Bitterness in food increases? - ✔✔Bitterness in wine
✔✔Chilli in food increases the perception of? - ✔✔Bitterness, Astringency, acidity and
the burning effect of alcohol in the wine
✔✔High risk wines:
The most problematic wines are those with? - ✔✔High levels of bitterness and
astringency from acidity and alcohol, and complex flavors
✔✔Storage of wine:
For long time storage the temperature for all wines should be ? - ✔✔Between 10-15 c
MARKED A+
✔✔what is a good general rule with dishes containing sugar? - ✔✔To select a wine that
has a higher level of sweetness than the dish.
✔✔Umami in food increases the perception of? - ✔✔Bitterness and Astringency, Acidity
and the warming effect of the alcohol in the wine.
✔✔Many foods that are considered difficult to pair with wine contains high levels of? -
✔✔Umami but lack the salt necessary to counteract its hardening effect on wine
✔✔Many foods that are considered difficult to pair with wine contains high levels of?
2. what kind of food can we find this? - ✔✔Asparagus, eggs, mushrooms and ripe soft
cheeses
✔✔What kind of food are high in both umami and salt? - ✔✔Cured or smoked seafood
and meats, hard cheeses such as parmesan.
✔✔Acidity in food can increase ? - ✔✔Body, sweetness and fruitiness in the wine
✔✔if the level of acidity in the wine is low, high levels of acidity in foods can make it
seem? - ✔✔Flat, flabby and lacking focus
✔✔Salt in food increases the perception of? - ✔✔Body in wine
✔✔Salt in food decreases the perception of ? - ✔✔astringency, bitterness and acidity in
the wine
✔✔Salt is another wine - friendly component of food that can enhance what? - ✔✔A
fruit character and soften astringency
✔✔Bitterness in food increases? - ✔✔Bitterness in wine
✔✔Chilli in food increases the perception of? - ✔✔Bitterness, Astringency, acidity and
the burning effect of alcohol in the wine
✔✔High risk wines:
The most problematic wines are those with? - ✔✔High levels of bitterness and
astringency from acidity and alcohol, and complex flavors
✔✔Storage of wine:
For long time storage the temperature for all wines should be ? - ✔✔Between 10-15 c
