WSET LEVEL 4 EXAMINATION TEST 2026
QUESTIONS WITH ANSWERS GRADED A+
◉ There are two components that makes wine taste "softer". Name
them. Answer: Salt and acidity
◉ A sweetness in a dish can make a dry wine seem less. Answer: Fruity
and taste unpleasanty acidic
◉ what is a good general rule with dishes containing sugar?. Answer: To
select a wine that has a higher level of sweetness than the dish.
◉ Umami in food increases the perception of?. Answer: 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?. Answer: 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?. Answer: Asparagus, eggs,
mushrooms and ripe soft cheeses
◉ What kind of food are high in both umami and salt?. Answer: Cured
or smoked seafood and meats, hard cheeses such as parmesan.
◉ Acidity in food can increase ?. Answer: 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?. Answer: Flat, flabby and lacking focus
◉ Salt in food increases the perception of?. Answer: Body in wine
◉ Salt in food decreases the perception of ?. Answer: astringency,
bitterness and acidity in the wine
◉ Salt is another wine - friendly component of food that can enhance
what?. Answer: A fruit character and soften astringency
◉ Bitterness in food increases?. Answer: Bitterness in wine
◉ Chilli in food increases the perception of?. Answer: Bitterness,
Astringency, acidity and the burning effect of alcohol in the wine
QUESTIONS WITH ANSWERS GRADED A+
◉ There are two components that makes wine taste "softer". Name
them. Answer: Salt and acidity
◉ A sweetness in a dish can make a dry wine seem less. Answer: Fruity
and taste unpleasanty acidic
◉ what is a good general rule with dishes containing sugar?. Answer: To
select a wine that has a higher level of sweetness than the dish.
◉ Umami in food increases the perception of?. Answer: 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?. Answer: 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?. Answer: Asparagus, eggs,
mushrooms and ripe soft cheeses
◉ What kind of food are high in both umami and salt?. Answer: Cured
or smoked seafood and meats, hard cheeses such as parmesan.
◉ Acidity in food can increase ?. Answer: 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?. Answer: Flat, flabby and lacking focus
◉ Salt in food increases the perception of?. Answer: Body in wine
◉ Salt in food decreases the perception of ?. Answer: astringency,
bitterness and acidity in the wine
◉ Salt is another wine - friendly component of food that can enhance
what?. Answer: A fruit character and soften astringency
◉ Bitterness in food increases?. Answer: Bitterness in wine
◉ Chilli in food increases the perception of?. Answer: Bitterness,
Astringency, acidity and the burning effect of alcohol in the wine
