Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Wine Tasting > 1 > Flashcards

1 Flashcards

1
Q

What is the purpose of the sommelier guidelines?

A

To determine the candidate’s theoretical knowledge of the wine and beverage sectors, gastronomy, and their relation to the sommelier profession.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What types of questions are included in the example exam structure?

A
  • Visual questions
  • Multiple-choice questions
  • Short answer questions
  • Matching
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

True or False: The total number of questions in the exam can range from 60 to 100.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Fill in the blank: The exam includes a maximum of _____ visual questions.

A

15

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the main components assessed in the blind tasting grid?

A
  • Appearance
  • Nose
  • Taste
  • Conclusions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What does the clarity descriptor in the appearance section refer to?

A

Clear or Cloudy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does the term ‘main aroma groups’ refer to in the context of wine tasting?

A

Categories of aromas such as citrus, floral, spicy, and herbaceous.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the different levels of acidity in wine?

A
  • Low: Gentle, Soft
  • Medium: Balanced, Moderate
  • High: Pronounced, Aggressive
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the classifications of wine body?

A
  • Light
  • Medium
  • Full
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What factors are considered in the conclusions section of the blind tasting?

A
  • Indications of vinification style
  • Climate
  • Grape variety
  • Appellation
  • Age range
  • Name of the wine
  • Producer
  • Quality
  • Ageing potential
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

In the context of cocktail service, what should a sommelier do first?

A

Take / confirm the order.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Fill in the blank: A sommelier may ask the guest about personal preferences regarding the cocktail while respecting the _____ .

A

mise en place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the descriptors for wine intensity?

A
  • Low: Gentle, Muted
  • Medium: Moderate
  • High: Pronounced, Upfront
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What types of beverages are covered under practical details of the sommelier profession?

A
  • Wine
  • Beer
  • Spirits
  • Sake
  • Cigars
  • Coffee
  • Tea
  • Water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

True or False: All documents related to the exam must be proof-read to ensure no duplication or errors.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the purpose of the cocktail service grid?

A

To prepare and present classic cocktails to guests.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

List the main taste groups that should be identified during wine tasting.

A
  • Sweetness
  • Acidity
  • Bitterness
  • Umami
  • Heat
  • Fat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What does the term ‘viscosity’ refer to in wine tasting?

A

The thickness or body of the wine, categorized as Low, Medium, or High.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Fill in the blank: The sommelier should provide a description of the recommended course/dish, including its _____ and structure components.

A

flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What should be included in the communication assessment of a sommelier?

A

The ability to communicate an overall impression of the wine using full sentences.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the maximum percentage variance allowed in the question structure for the exam?

A

5 – 10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are the descriptors for the main taste groups in wine?

A
  • Citrus
  • Floral
  • Spicy
  • Herbaceous
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is the first step a sommelier should take when servicing a cocktail?

A

Take / confirm the order.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What should a sommelier do if they do not know a cocktail recipe?

A

They may ask the guest how to make the recipe.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What should a sommelier check regarding the cocktail shaker and tools?

A

Check shaker and tools for cleanliness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What must a sommelier ensure when choosing a cocktail glass?

A

Choose the appropriate cocktail glass.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

How should a sommelier handle ice when preparing a cocktail?

A

Use tongs or a scoop for ice.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is important to check regarding the condition of the cocktail glass?

A

Ensure the glass is not chipped or stained.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is crucial about measuring ingredients for a cocktail?

A

Measure the ingredients correctly as per the recipe.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What should a sommelier do if a guest requests a cocktail preference that differs from the classic method?

A

State the classic method and the reason for the variation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is recommended for preparing and placing the garnish?

A

Use tongs wherever possible.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What should a sommelier do to ensure the cocktail looks professional?

A

Ensure that the outside of the glass is clean.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How should a sommelier taste the cocktail before serving?

A

Use a small environmentally sustainable straw.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What should a sommelier do when serving the cocktail?

A

Place the coaster and serve the cocktail without spilling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is the purpose of tidying the workstation?

A

To prepare it for the next order.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What should a sommelier demonstrate during the cocktail preparation process?

A

Communicate/describe the recipe and method.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What should a sommelier do if asked by the guest regarding food recommendations?

A

Provide a brief description and rationale for the food match.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What is the recommended temperature for serving the Riesling in the example provided?

A

+10-11°C/50-52°F; No need for aeration.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What are the key components to consider for food and beverage pairing?

A

Flavor, aroma, texture.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What is the significance of having a harmonious progression of wines?

A

To create a flow through the whole menu.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What should a sommelier consider regarding the price of food and beverages?

A

The relationship between the price of both.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is optional for the sommelier when upselling beverages?

A

Provide product, origin, and producer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What should a sommelier do before pouring sparkling wine?

A

Check the condition of the glassware.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What is the purpose of cutting the capsule foil when opening a wine bottle?

A

To do so in a tidy manner, below the bottle rim.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What is the correct technique for opening a bottle of sparkling wine?

A

Points bottle away from evaluators and opens elegantly.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What should the sommelier do after pouring the wine?

A

Wipe around the bottle’s neck and the top of the bottle.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

How should a sommelier pour wine into glasses?

A

Pours even amounts in each glass, without spills.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What is the maximum number of pours allowed per glass?

A

Maximum two pours before moving to the next glass.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What should be checked for faults before serving wine?

A

The wine should be checked for faults before serving

This includes assessing the wine’s smell and appearance.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

What is the approximate pouring size for each glass?

A

Approx 80 - 150 ml

The exact amount depends on the size of glassware and the number of guests.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

How many pours are allowed per glass?

A

Maximum two pours per glass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

What is the correct way to handle the wine bottle?

A

Always carry the bottle by hand, never roll it on a gueridon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

What is the point structure for the amount of wine left in the bottle?

A

0% remaining –> 10 points; <5% remaining –> 5 points; >5% remaining –> 0 points

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What should be the condition of glassware before serving wine?

A

Glassware should be clean and not chipped

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What items should be on the gueridon during wine service?

A
  • Bottle of wine
  • Coasters (two)
  • One tasting glass
  • Serviette
  • Tray
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

What should the sommelier do after pouring wine?

A

Wipe the bottle lip with a napkin after each pour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What should be done with the cork after extraction?

A

Check condition for faults and place it on a coaster

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

What should be done before tasting the wine?

A

Ask the host’s permission before sampling their wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

What is the purpose of decanting wine?

A

To ensure that the wine served does not contain sediment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

What should be used to light the candle during decanting?

A

Matches only

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

What is the maximum number of trips allowed between the station and gueridon?

A

Maximum of 2 trips for regular size bottles and 3 for Magnums

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

What should the sommelier do with the capsule foil?

A

Cut it in a tidy manner below the bottle’s bottom rim and place it in their pocket

63
Q

What is the required dress code for a sommelier?

A

Pressed dark suit or professional uniform

64
Q

What should be avoided in a sommelier’s personal appearance?

A

Excessive jewelry and strong perfumes

65
Q

Fill in the blank: The sommelier must use a _______ to transport glassware.

66
Q

What should be done to the bottle neck and cork surface?

A

Wipe with a napkin

67
Q

What should be the focus of guest interaction?

A

Establish a professional relationship and enhance the guest experience

68
Q

What is the protocol for serving wine to guests?

A

Serve guests before the host, clockwise around the table

69
Q

What must the sommelier demonstrate when using tools?

A

Proficient dexterity and knowledge of elegant handling

70
Q

What should be done with the decanter before use?

A

Check if the decanter is clean and spotless

71
Q

What should the sommelier do after pouring the host a tasting sample of wine?

A

Wipe the bottle with the wine napkin

72
Q

What is the first step in decanting wine from a bottle resting on its side?

A

Smell the wine before conditioning the decanter by pouring a sample into a tasting glass.

73
Q

What should be avoided when conditioning the decanter for an upright bottle?

A

Avoid conditioning the decanter if the bottle is standing.

74
Q

What is the purpose of wiping the top and neck of the wine bottle?

A

To ensure cleanliness before serving.

75
Q

What should a sommelier do if the wine is found to be faulty after tasting?

A

Ask the host if they would like a new bottle.

76
Q

When decanting, what is the correct angle for holding the bottle?

A

The decanter must be held at an angle to minimize noise.

77
Q

What is the recommended action to check for sediment in the wine?

A

Decant over a light source.

78
Q

What should be done with the cork after it is removed from the bottle?

A

Present the cork to the host on a coaster.

79
Q

True or False: The sommelier should serve the host before serving the other guests.

80
Q

What is the maximum amount of wine that should be poured into each glass?

A

Approx 80 - 150 ml.

81
Q

What should a sommelier do after each pour from the decanter?

A

Wipe the decanter lip with a napkin.

82
Q

Fill in the blank: The sommelier must ask before removing the ______ from the table.

83
Q

What items should be included in the setup for serving sparkling wine?

A
  • Coaster for bottle
  • Coaster for cork
  • Coaster for bucket
  • Two napkins
  • Tasting glass
  • Bucket with ice and water
84
Q

What should be done with the wire cage when opening a sparkling wine bottle?

A

The wire cage may be left on while opening the bottle.

85
Q

What is the correct way to open a bottle of sparkling wine?

A

Point the bottle away from guests and control the cork at all times.

86
Q

What should the sommelier do if the wine is found faulty after tasting?

A

Ask the host if they would like a new bottle.

87
Q

What should the sommelier do with the cork and plaque de muselet after opening a sparkling wine?

A

Present them to the host on a coaster.

88
Q

What is the guideline for serving wine to guests?

A

Serve guests before the host.

89
Q

What should a sommelier do if there is wine left in the bottle after serving?

A

Ask the host if they would like the bottle on ice.

90
Q

What is the recommended action after serving wine to avoid spills?

A

Pour even amounts of the wine in each glass without spills.

91
Q

What is the purpose of the identifying beverages grid?

A

To analyze, evaluate and identify an alcoholic beverage to determine its origin and identity.

92
Q

What is the fermentation base for Gin/Genever?

93
Q

What is the fermentation base for Grappa?

A

Grape Pomace.

94
Q

What type of beverage is Vermouth classified as?

A

Aromatized Wine.

95
Q

True or False: A sommelier should check the condition of the guests’ glassware.

96
Q

Identify the origin of ‘Zacapa XO’.

A

Guatemala.

97
Q

What is the fermentation base for Sake?

98
Q

What is the distillation base of ‘Kome Sōchū’?

99
Q

What is the distillation base of ‘Imo Sōchū’?

A

Sweet Potato

100
Q

What type of spirits does ‘Eau de Vie’ refer to?

A

Fruit Spirits

101
Q

What is the distillation base of Calvados?

A

Apples/Pears

102
Q

What is the distillation base of Single Malt Whisky?

103
Q

What is the distillation base of Rye Whisky?

104
Q

What is the distillation base of Bourbon?

105
Q

True or False: Bourbon must contain at least 51% corn.

106
Q

What is the category of a spirit that has been sweetened and may not use the fermentation base for flavor?

107
Q

What distillation base is used for Cream Liqueur?

108
Q

What is the distillation base of Vodka?

109
Q

What is the distillation base of Awamori?

110
Q

What is the distillation base of Fino Sherry?

A

Grape Wine

111
Q

What is Mistella made from?

A

Grape Must

112
Q

Fill in the blank: ‘Grappa’ is made from _______.

A

Grape Pomace

113
Q

What is the distillation base of Gin?

A

Grain (sometimes other bases like grape wine)

114
Q

What aromatic components are commonly found in Anise Infused Spirits?

A

Anise, Wormwood, Fennel, Star Anise, Peppermint

115
Q

What is the distillation base of Sōchū?

A

Varies (Rice, Barley, Sweet Potato, Brown Sugar, Buck Wheat)

116
Q

What is the distillation base of Grain Spirits?

117
Q

What is the distillation base of Rhum Agricole?

A

Sugar Cane Juice

118
Q

What is the distillation base of Tequila?

119
Q

What type of beverages does ‘Pomace Spirits’ refer to?

A

Spirits made from grape pomace

120
Q

What is the distillation base of ‘Raki’?

A

Grape Wine

121
Q

What is the distillation base of ‘Tsipouro’?

A

Grape Pomace

122
Q

What is the origin of ‘Chartreuse Jaune’?

123
Q

What is the brand name of a popular Single Malt Whisky?

124
Q

What is the brand name of a popular Bourbon?

A

Old Rip Van Winkle

125
Q

What is the distillation base of ‘Kokuto Sōchū’?

A

Brown Sugar

126
Q

What is the distillation base of ‘Soba Sōchū’?

A

Buck Wheat

127
Q

What is the distillation base of ‘Kuri Sōchū’?

128
Q

What is the distillation base of ‘Mezcal’?

129
Q

What is the distillation base of ‘Rum’?

A

Sugar Cane or Molasses

130
Q

What is the distillation base of ‘Cachaça’?

A

Sugar Cane

131
Q

Fill in the blank: ‘Pisco’ is a type of _______.

132
Q

What is the distillation base of ‘Chacha’?

A

Grape Pomace

133
Q

What is the aromatic component of ‘Limoncello’?

134
Q

What is the brand name of a popular Vodka?

135
Q

What is the brand name of a popular Herb Liqueur?

A

Chartreuse

136
Q

What is the distillation base of ‘Rye Whiskey’?

137
Q

What is a Herb Liqueur?

A

A liqueur made from herbs, typically using grape wine, grain, or sugar cane as a base.

Examples include Chartreuse, Sambuca, and Galliano.

138
Q

What are the primary ingredients in Fruit Liqueurs?

A

Fruits

Examples include Limoncello and Curaçao.

139
Q

What is a Berry Liqueur?

A

A liqueur made from berries.

Examples include Lakka, Chambord, and Mirto.

140
Q

What type of ingredients are used in Flower Liqueurs?

A

Flowers

Examples include St-Germain and Creme de Violette.

141
Q

What is a Honey Liqueur?

A

A liqueur made from honey or whisky.

Examples include Drambuie and Irish Mist.

142
Q

What are Cream/Emulsion/Egg Liqueurs typically made from?

A

Whiskey and fruits.

Examples include Baileys and Amarula.

143
Q

What is a Nut/Kernel Liqueur?

A

A liqueur made from nuts, chocolate, or coffee.

Examples include Frangelico and Kahlua.

144
Q

What are Vegetal Liqueurs made from?

A

Plant-based materials.

Examples include liquorice and agave.

145
Q

What is a Vegetable Liqueur?

A

A liqueur made from vegetables.

Examples include cucumber and chili liqueurs.

146
Q

What is the base ingredient for Aperitif Bitters?

A

Grape wine or grain.

Examples include Campari and Aperol.

147
Q

What are Digestif Bitters?

A

Bitters consumed after a meal to aid digestion.

Examples include Amaro and Fernet.

148
Q

What is Vermouth classified as?

A

An aromatized wine made from grape wine and various botanicals.

Examples include Punt e Mes and Martini.

149
Q

What distinguishes Mistellas from Fortified Wines?

A

Mistellas are made from unfermented fruit must with added alcohol, preventing fermentation.

Fortified wines are fortified during or after fermentation.

150
Q

What is Junmai Daiginjo-shu?

A

A type of sake made from rice with no added alcohol.

Primarily produced in Japan.

151
Q

What are the sub-levels in the Sake category?

A

Tokubetsu, Koshu, Genshu, Kijoshu, Nigori, Happo-shu, Taru-zake, Nama, Kimoto, Yamahai.

These represent different production methods and styles.

152
Q

True or False: Fortified wines include Sherry and Port.

A

True

Sherry, Port, and Madeira are examples of fortified wines.

153
Q

What are the main groups of taste and aroma descriptors?

A

Floral, Fruity, Earthy, Chemical, Herbaceous, Vegetal, Spice, Wood-derived, Confectionary, Umami, Nuts & Kernels, Lactic, Microbiological, Animal, Tertiary/Aged, Baked, Oxidative, Reduction/Reductive, Maturity.

These descriptors help in the evaluation of wine and beverages.

Wine Tasting (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions