EMILLECT 2024/2025 ACADEMIC YEAR ©2024 EMILLECT. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER, 2024
WSET Level 2 Exam Study Guide
Sweetness and umami in food - Answer✔✔-Two components in food that tend to make Wine
harder (more astringent and bitter, more acidic, less sweet and fruity)
Salt and acid in food - Answer✔✔-Two components whose presence in food tends to make
wines taste softer (less astringent and bitter, less acidic, sweeter, and more fruity)
Sweetness in food - Answer✔✔-Increase the perception of bitterness, acidity, and the burning
effect of alcohol in wine. Decreases the perception of body, sweetness, and fruitiness in the
wine
Dishes containing sugar - Answer✔✔-A general rule is to select a Wine with higher level of
sweetness
Unami in food - Answer✔✔-Increases the perception of bitterness, acidity, and alcohol burn in
wine. Decreases the perception of body, sweetness, and fruitiness in the wine.
Acidity in food - Answer✔✔-Increases the perception of body, sweetness, and fruitiness in the
wine. Decreases the perception of acidity in the wine.
Salt in food - Answer✔✔-Increases the perception of body in Wine and decreases the
perception of bitterness and acidity in the wine. Can help soften harder elements.
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, EMILLECT 2024/2025 ACADEMIC YEAR ©2024 EMILLECT. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER, 2024
Bitterness in food - Answer✔✔-Increases bitterness in wine. Generally bitter flavors add to each
other.
Chili heat in food - Answer✔✔-Increases the perception of bitterness, acidity, and alcohol burn.
Decreases the perception of body, richness, sweetness and fruitiness in the wine.
burning sensation of chili - Answer✔✔-Alcohol increases
Flavor intensities of the food and wine - Answer✔✔-Should be matched so one does not over
power the other.
Curry, an intensely flavored food - Answer✔✔-Can be paired with a lightly flavored wine.
High sugar foods - Answer✔✔-Should be paired with a wine that has at least as much sugar
High Umami dishes - Answer✔✔-Should be paired with wines that are more fruity than tannic
as umami in the food emphasizes the bitters of tannins.
High acid foods - Answer✔✔-Should be paired with high acid wines, because acid in food
decreases acidity in wine and increases sweetness, and fruitiness.
To grow and produce wine, a vine needs: - Answer✔✔-Carbon dioxide, sun light, water, warmth,
and nutrients
Climates suitable for wine production can be divided into three categories: - Answer✔✔-Hot,
moderate, and cool
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WSET Level 2 Exam Study Guide
Sweetness and umami in food - Answer✔✔-Two components in food that tend to make Wine
harder (more astringent and bitter, more acidic, less sweet and fruity)
Salt and acid in food - Answer✔✔-Two components whose presence in food tends to make
wines taste softer (less astringent and bitter, less acidic, sweeter, and more fruity)
Sweetness in food - Answer✔✔-Increase the perception of bitterness, acidity, and the burning
effect of alcohol in wine. Decreases the perception of body, sweetness, and fruitiness in the
wine
Dishes containing sugar - Answer✔✔-A general rule is to select a Wine with higher level of
sweetness
Unami in food - Answer✔✔-Increases the perception of bitterness, acidity, and alcohol burn in
wine. Decreases the perception of body, sweetness, and fruitiness in the wine.
Acidity in food - Answer✔✔-Increases the perception of body, sweetness, and fruitiness in the
wine. Decreases the perception of acidity in the wine.
Salt in food - Answer✔✔-Increases the perception of body in Wine and decreases the
perception of bitterness and acidity in the wine. Can help soften harder elements.
Page 1/10
, EMILLECT 2024/2025 ACADEMIC YEAR ©2024 EMILLECT. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER, 2024
Bitterness in food - Answer✔✔-Increases bitterness in wine. Generally bitter flavors add to each
other.
Chili heat in food - Answer✔✔-Increases the perception of bitterness, acidity, and alcohol burn.
Decreases the perception of body, richness, sweetness and fruitiness in the wine.
burning sensation of chili - Answer✔✔-Alcohol increases
Flavor intensities of the food and wine - Answer✔✔-Should be matched so one does not over
power the other.
Curry, an intensely flavored food - Answer✔✔-Can be paired with a lightly flavored wine.
High sugar foods - Answer✔✔-Should be paired with a wine that has at least as much sugar
High Umami dishes - Answer✔✔-Should be paired with wines that are more fruity than tannic
as umami in the food emphasizes the bitters of tannins.
High acid foods - Answer✔✔-Should be paired with high acid wines, because acid in food
decreases acidity in wine and increases sweetness, and fruitiness.
To grow and produce wine, a vine needs: - Answer✔✔-Carbon dioxide, sun light, water, warmth,
and nutrients
Climates suitable for wine production can be divided into three categories: - Answer✔✔-Hot,
moderate, and cool
Page 2/10
