WSET Level 2 Exam 2026 Questions and
Answers
Sweetness and umami in food - Correct 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 - Correct 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 - Correct 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 - Correct answer-A general rule is to select a Wine with
higher level of sweetness
Unami in food - Correct answer-Increases the perception of bitterness, acidity, and
alcohol burn in wine. Decreases the perception of body, sweetness, and fruitiness
in the wine.
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, Acidity in food - Correct answer-Increases the perception of body, sweetness, and
fruitiness in the wine. Decreases the perception of acidity in the wine.
Salt in food - Correct answer-Increases the perception of body in Wine and
decreases the perception of bitterness and acidity in the wine. Can help soften
harder elements.
Bitterness in food - Correct answer-Increases bitterness in wine. Generally bitter
flavors add to each other.
Chili heat in food - Correct 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 - Correct answer-Alcohol increases
Flavor intensities of the food and wine - Correct answer-Should be matched so one
does not over power the other.
Curry, an intensely flavored food - Correct answer-Can be paired with a lightly
flavored wine.
High sugar foods - Correct answer-Should be paired with a wine that has at least as
much sugar
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Answers
Sweetness and umami in food - Correct 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 - Correct 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 - Correct 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 - Correct answer-A general rule is to select a Wine with
higher level of sweetness
Unami in food - Correct answer-Increases the perception of bitterness, acidity, and
alcohol burn in wine. Decreases the perception of body, sweetness, and fruitiness
in the wine.
©COPYRIGHT 2025, ALL RIGHTS RESERVED 1
, Acidity in food - Correct answer-Increases the perception of body, sweetness, and
fruitiness in the wine. Decreases the perception of acidity in the wine.
Salt in food - Correct answer-Increases the perception of body in Wine and
decreases the perception of bitterness and acidity in the wine. Can help soften
harder elements.
Bitterness in food - Correct answer-Increases bitterness in wine. Generally bitter
flavors add to each other.
Chili heat in food - Correct 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 - Correct answer-Alcohol increases
Flavor intensities of the food and wine - Correct answer-Should be matched so one
does not over power the other.
Curry, an intensely flavored food - Correct answer-Can be paired with a lightly
flavored wine.
High sugar foods - Correct answer-Should be paired with a wine that has at least as
much sugar
©COPYRIGHT 2025, ALL RIGHTS RESERVED 2
