WSET LEVEL 4 TEST BANK 2026 QUESTIONS
WITH SOLUTIONS GRADED A+
◉ 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.
◉ 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.
WITH SOLUTIONS GRADED A+
◉ 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.
◉ 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.
