Blind Tasting

Question 1

What is the main reason professional sommeliers practice blind tasting?

Answer 1

It helps them quickly identify classic wine styles for real-world buying and selling decisions, building wine programs that match budget, style, and clientele.

Question 2

Explain why tasting is similar to learning a musical instrument.

Answer 2

Both require repetition and mindful practice. Just as a musician trains ear, sight, and touch for notes, a taster trains smell, taste, and sight for wine’s aromas and structure.

Question 3

How does the Court of Master Sommeliers (CMS) approach differ from the WSET in tasting?

Answer 3

CMS focuses on how sommeliers evaluate wine for buying and selling (real-world hospitality). WSET focuses more on quality, marketability, and general global wine styles.

Question 4

Why is mindful repetition essential for blind tasting success?

Answer 4

Repeatedly comparing wines and recognizing consistent aromas/flavors form strong neural pathways. Each revisit cements associations between scents, structure, and grape/region.

Question 5

What is the difference between the Certified, Advanced, and Master levels of CMS tasting?

Answer 5

Certified: 4 wines (2 white/2 red), a written or structured short-answer grid. Advanced & Master: 6 wines in 25–30 minutes, fully verbal with a more detailed 44-point grid.

Question 6

What does “the grid” do in CMS tasting?

Answer 6

It systematically covers sight, nose, palate, structure, and conclusions, helping tasters gather evidence and deduce a wine’s variety, region, and vintage quickly.

Question 7

Why is sight (the wine’s appearance) important in blind tasting?

Answer 7

Color, clarity, rim variation, and density can hint at age, grape type, climate, and vinification – e.g., pale color might mean thin-skinned grape, garnet rim might suggest age, etc.

Question 8

What are the 7 main appearance points in the CMS grid for white or red wine?

Answer 8

1) Clarity/Visible sediment, 2) Intensity of color, 3) Primary color, 4) Secondary color, 5) Rim variation, 6) Staining/Tears, 7) Gas evidence (if present).

Question 9

Which four primary colors are used for white wines in the CMS approach?

Answer 9

Straw, Yellow, Gold, Brown (though Brown is usually a sign of oxidation/age).

Question 10

Which three primary colors are used for red wines?

Answer 10

Purple, Ruby, Garnet. (Secondary or rim hues include magenta, orange, brick, etc.)

Question 11

Why is describing the wine’s tears important?

Answer 11

Tears relate to alcohol (and sometimes sugar) content. Slow, thick tears usually indicate higher alcohol. Quick, thin tears often indicate lower alcohol.

Question 12

What does “gas evidence” imply for wine?

Answer 12

Fizz or slight bubbles could show youth in whites (CO2 leftover), or refermentation. In older wines or dense reds, visible CO2 is typically a fault.

Question 13

What categories of descriptors are crucial on the nose?

Answer 13

1) Aromatic intensity/faults, 2) Fruit (type, condition), 3) Non-fruit (floral, herbal, mineral, oak, etc.), 4) Earth/mineral, 5) Oak usage, 6) Age indicators (tertiary notes).

Question 14

Why must we mention oak usage in the grid?

Answer 14

Identifying oak presence, type (French vs. American) and toast level are key to pinning down region or style. Oak can impart vanilla, baking spices, coconut, or dill notes.

Question 15

How does the palate portion differ from the nose portion in the grid?

Answer 15

It verifies or expands on aromas, but focuses heavily on structure: sweetness (RS), acid, tannin (reds), alcohol, body, texture, finish, and complexity.

Question 16

Which five structural elements are essential for white wines in the CMS approach?

Answer 16

1) Residual sugar (dry, off-dry, sweet), 2) Acidity (low–high), 3) Alcohol (low–high), 4) Body/Texture, 5) Phenolic bitterness if applicable.

Question 17

Which five structural elements are essential for red wines in the CMS approach?

Answer 17

1) Acidity, 2) Tannin, 3) Alcohol, 4) Body/Texture, 5) Finish/complexity. (RS is usually minimal, but can matter in some reds.)

Question 18

What does “IF/THEN” methodology mean in blind tasting?

Answer 18

It’s a logic path: If you see/taste certain traits, then certain grapes or regions become more likely, letting you eliminate others quickly.

Question 19

Why do we assess structure before detailing all aromas?

Answer 19

Structure is objective. It narrows the possibilities fast (e.g., high tannin → fewer grapes, high acid → cooler climate or certain varieties). Then you confirm with aromas/flavors.

Question 20

Give an example of how “thin-skinned vs. thick-skinned” helps with red wines.

Answer 20

Thin-skinned = typically lighter color, e.g. Pinot Noir, Gamay, Sangiovese, Nebbiolo, Grenache. Thick-skinned = deeper color, e.g. Cabernet Sauvignon, Merlot, Malbec, Shiraz.

Question 21

List two main chemical constituents important for white wine identification.

Answer 21

1) Pyrazines (Sauvignon Blanc family) and 2) Terpenes (aromatic compounds in Riesling, Gewürztraminer, Torrontes, Viognier).

Question 22

What are pyrazines, and which white grapes show them?

Answer 22

Pyrazines are “green” aromas (cut grass, jalapeno, green pepper). Very prominent in Sauvignon Blanc, also seen in Semillon blends. They reduce with riper fruit but remain a key clue.

Question 23

Which white grapes commonly show terpenes?

Answer 23

Gewürztraminer, Torrontes, Muscat, Viognier are highly terpenic. Riesling, Albarino, and Chenin Blanc have medium-level terpenes. Chardonnay and Pinot Grigio are low-terpene grapes.

Question 24

Which white grapes commonly show lees contact?

Answer 24

Chablis (Chardonnay), Albarino, Pinot Grigio. Lees add texture/creaminess in neutral, lighter-bodied whites lacking strong oak influence.

Question 25

Name three off-dry white styles often tested.

Answer 25

Vouvray (Chenin Blanc), German Kabinett/Spatlese (Riesling), and Alsace or New World Gewürztraminer (residual sugar).

Question 26

Explain how you differentiate Sancerre from New Zealand Sauvignon Blanc.

Answer 26

Both have pyrazines, but Sancerre is typically leaner, more minerally, medium alcohol. NZ is more pungent (jalapeno, passionfruit), fruit-forward, often slightly higher alcohol.

Question 27

Which key structural element defines German Riesling?

Answer 27

Low alcohol (8–10%), plus high acidity. Usually off-dry with a possible petrol nuance, while still showing intense fruit (peach, green apple) and maybe botrytis.

Question 28

Name three major oaked Chardonnay styles.

Answer 28

1) Côte de Beaune (white Burgundy), 2) California (Napa or Sonoma), 3) Australian Margaret River or other warm region. Each has different fruit/ripeness but shares oak and some malolactic.

Question 29

Why is Albarino distinct from Pinot Grigio despite both being dry, medium+ acid whites?

Answer 29

Albarino is medium-terpene, can show stone fruit (peaches), plus slight phenolic bitterness and often sees lees contact. Pinot Grigio (Italy) is more neutral, with subtle orchard fruits, possible bitterness, but typically lower aromatics.

Question 30

List the typical testable red grapes with high acidity.

Answer 30

Nebbiolo, Sangiovese, Pinot Noir are consistently high in acid. Some Cabernet Franc and Gamay can also show higher acid but usually a notch lower than those three.

Question 31

Name two red grapes likely to exhibit rotundone (black pepper) aroma.

Answer 31

Syrah/Shiraz is the prime example, with moderate pepper in Grenache, and occasionally Zinfandel. Rotundone can also show in Grüner Veltliner (white) though less commonly tested for reds.

Question 32

When you detect “pyrazines” in a red wine, which grapes come to mind?

Answer 32

Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec – the Bordeaux family (and relations).

Question 33

How can you distinguish Bordeaux Merlot from Bordeaux Cabernet Sauvignon?

Answer 33

Merlot is typically softer, with rounder tannins, more red/blue fruit. Cabernet shows firmer structure, darker fruit, more prominent pyrazines. They’re often blended, but the dominant grape stands out in structure/flavor.

Question 34

Why might you suspect Brettanomyces in certain Old World reds?

Answer 34

Brett is found in many traditional European cellars (Bordeaux, southern Rhône, Rioja). Subtle “barnyard,” leather, or “Band-Aid” notes can appear. In small doses, it’s acceptable; in large, it’s faulty.

Question 35

What does volatile acidity indicate, and in which grapes is it common?

Answer 35

Volatile acidity (vinegar-like aroma) can appear in warm climate or prolonged oak-aged reds like Sangiovese (Chianti/Brunello), Nebbiolo (Barolo), Tempranillo (Rioja). Acceptable within moderate limits.

Question 36

Which grapes exemplify high tannin in red wines?

Answer 36

Nebbiolo, Cabernet Sauvignon, and Sangiovese (especially Brunello). They show a drying, astringent grip on the gums.

Question 37

Differentiate Old World and New World Pinot Noir.

Answer 37

Old World (Burgundy): more earth-driven, moderate new oak, higher acid, lower alcohol, red fruit with mushroom/forest floor. New World (California): riper fruit (cherry, cola), more oak, lower acid, higher alcohol, less earthy.

Question 38

Which Southern Rhône variety might have lower color density but high alcohol?

Answer 38

Grenache: Usually pale ruby, can show oxidation, sweet red fruit, and can reach 15% ABV or more. Often exhibits pepper and garrigue (herbs).

Question 39

Give an example of a thick-skinned red with high color density and pyrazines.

Answer 39

Cabernet Sauvignon from Napa: deep purple/ruby, blackcurrant, green bell pepper (if moderate ripeness), high alcohol, oak-aged, big tannins.

Question 40

Name a scenario where you find high color density, purple hue, but medium acid.

Answer 40

Shiraz from Australia: possibly inky color, black/blue fruit, medium to high alcohol, moderate acid, new oak, rotundone pepper. Compare to a Northern Rhône Syrah (higher acid).

Question 41

How do you approach verifying a final grape conclusion?

Answer 41

Re-check structure (acid/alcohol/tannin) plus color. Confirm hallmark chemical signals (pyrazines, rotundone, brett, etc.). Evaluate oak usage, fruit profile, climate. Then deduce final region and vintage.

Question 42

When forced to guess, how do you handle an incorrect final ID but correct deductions?

Answer 42

CMS exam scoring values your reasoning. If all descriptors logically fit a wine style but you name the wrong region, you can still earn many points. Logical defense of your call matters.

Question 43

Why “taste all white wines first” and then “all reds” in an exam?

Answer 43

It streamlines your approach: gather quick insights (structure & typical clues) for each. Then finalize the ones you’re sure of and spend leftover time focusing on tricky wines.

Question 44

What if a host wine is 80% Cabernet Sauvignon, 20% Merlot?

Answer 44

At CMS, if it tastes Cab-dominant, identify it as “Cabernet Sauvignon” from region X. The exam typically wants the principal grape variety, not the blend percentages unless it’s a known label (e.g. Bordeaux).

Question 45

State the biggest mindset tip for blind-tasting success.

Answer 45

Stay calm, trust your training. Always systematically gather data from color, structure, and key grape markers. Use your theory to logically rule out improbable wines. Accept partial success – each correct justification is points earned.

Question 46

How can “old vs. young” help you finalize a region for a wine?

Answer 46

A wine with advanced color (garnet/amber rim) or tertiary aromas suggests older vintage or earlier oxidation, likely from a region with extended cask aging (Rioja) or traditional styles (Nebbiolo). Youthful bright color suggests more recent release.

Question 47

What is the best advice to maintain flow during tasting?

Answer 47

Work in a consistent order. Note color first, structure second, then key chemical cues. Summarize fruit/non-fruit, check any oak or age characteristics, then come to a partial conclusion. This “rhythm” keeps you efficient.

Question 48

Why compare tasting to a “horse race”?

Answer 48

All possible grapes start at once. Each structural or aromatic clue eliminates or slows some “horses,” letting other likely grapes pull ahead. Eventually one “horse” (grape/style) crosses the finish line first in your final conclusion.

Question 49

What final conclusion must you offer for each wine at CMS Certified?

Answer 49

Variety or blend, Country, Region/appellation, Quality level (if relevant), Vintage (estimate) – even if you’re off, strong reasoning can still earn you partial credit.