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CMS Service Prep > CMS Prep > Flashcards

CMS Prep Flashcards

Colin Snyder

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Champagne - Special Club Houses

A

Paul Bara, Pierre Gimmonet, Gaston Chiquet

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2
Q

Bordeaux - 1st Growths

A

Latour, Lafite, Mouton (Pauillac), Haut-Brion (Pessac-Leognan), Margaux

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3
Q

Bordeaux - 2nd Growths

A

Montrose (Ste. Estephe), Pichon-Longueville (Pauillac), Leoville-Barton (St. Julien), Rauzan-Segla (Margaux)

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4
Q

Bordeaux - 3rd Growths

A

Calon-Segur (Ste Estephe), Lagrange (St Julien), Palmer (Margaux)

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5
Q

Bordeaux - 4th Growths

A

Talbot (St Julien), Duhart-Milon (Pauillac), Marquis de Terme (Margaux)

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6
Q

Bordeaux - 5th Growths

A

Cos-Labory (Ste Estephe), Lynch-Bages (Pauillac),

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7
Q

Bordeaux 1st Growth (White)

A

Superior: Chateau d’Yquem (Sauternes), Regular: Chateau Guiraud (Sauternes), Chateau Climens (Barsac)

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8
Q

Bordeaux 2nd Growth (White)

A

Chateau Lamothe (Sauternes), Chateau Caillou (Barsac)

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9
Q

Bordeaux Blanc

A

Chateau Carbonnieux (Pessac-Leognan), Chateau de Chantegrive (Graves), Chateau Picque-Caillou (Pessac-Leognan)

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10
Q

Pomerol

A

Chateau Petrus, Chateau Le Pin, Chateau Lafleur

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11
Q

Saint Emilion Grand Cru Classe A

A

Chateau Figeac, Chateau Pavie

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12
Q

Saint Emilion Grand Cru Classe B

A

Chateau Canon, Clos Fourtet, Chateau Pavie-Macquin

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13
Q

Saint Emilion Grand Cru (Declassified)

A

Chateau Ausone, Chateau Cheval Blanc, Chateau Angelus

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14
Q

Chablis

A

Francois Raveneau (Blanchots, Les Clos, Valmur), Vincent Dauvissat (Le Clos, Preuses), La Chablisienne (Blanchots, Grenouilles, Preuses)

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15
Q

Cote d’Or Negociants

A

Pierre-Yves Colin-Morey (Puligny-Montrachet), Marchand-Tawse (Vosne-Romanee), Faiveley (Clos de Beze)

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16
Q

Cote d’Or Domaines

A

Domaine Leflaive (Puligny-Montrachet), Domaine Coche-Dury (Meursault Gouttes d’Or), Domaine Roulot (Meursault Les Boucheres)

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17
Q

Beaujolais

A

Jean-Louis Dutraive (Clos de la Grand’Cour Fleurie), Lapierre (Morgon), Domaine de la Grosse Pierre (Chiroubles)

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18
Q

Loire Valley

A

Edmond Vatan (Sancerre), Domaine Huet (Savennieres - Clos du Bourg), Nicolas Joly (Savennieres - Coulee de Serrant), Bernard Baudry (Chinon)

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19
Q

Northern Rhone

A

Chateau Grillet (also AOP, inside Condrieu, Vincent Paris (Cornas), Lionel Faury (Condrieu, Cote Rotie, Saint Joseph), Guigal (Cote Rotie)

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20
Q

Hermitage (N Rhone)

A

Chave, Chapoutier, Jaboulet

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21
Q

Chateauneuf du Pape

A

Beaucastel, Rayas, Pignan (100% Grenache)

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22
Q

Noble Grapes - Alsace

A

Riesling, Pinot Gris, Gewurztraminer, Muscat, and now PINOT NOIR as of 2022

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23
Q

Alsace

A

Trimbach (Riesling), Domaine Weinbach (Gewurtztraminer), Marcel Deiss (Riesling + Blend, Schlossberg), Hugel et Fils, Pierre Sparr (Cremant)

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24
Q

Provence

A

Domaine Tempier (Bandol), Chateau de Pibarnon (Bandol), Chateau Pradeaux (Bandol)

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25
Q

Banyuls

A

Chapoutier, Domaine du Mas Blanc (Grenache Noir)

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26
Q

Piedmont

A

Giacomo Conterno, Bruno Giacosa, Ceretto, Produttori (Aldo Vacca)

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27
Q

Franciacorta

A

Ca’ del Bosco, Ferghettina, Bellavista

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28
Q

Alto Adige

A

Terlan, Muri-Gries, Abbazia di Novacella

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29
Q

Friuli

A

Josko Gravner, Radikon, Movia, Jermann

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30
Q

Veneto

A

Giuseppe Quintarelli, Roccolo Grassi, Bertani

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31
Q

Prosecco

A

Bisol (Jeio), Mongarda (Valdobbiadene), Mionetto (grocery store)

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32
Q

Chianti

A

Istine, Montevertine, Caparsa

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33
Q

Brunello

A

Uccelliera, Biondi-Santi, Ridolfi

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34
Q

Super Tuscan

A

Ornellaia, Tenuta San Guido (Sassicaia), Tignanello (Antinori), Masseto (Frescobaldi)

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35
Q

Spain - Galicia

A

Do Ferreiro, Granbazan, Lagar de Cervera

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36
Q

Spain - Rioja

A

Lopez de Heredia (Vina Tondonia 2011), Marques de Riscal, Marques de Caceres, La Rioja Alta (Vina Alberdi 2018 Reserva)

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37
Q

Spain - Ribera del Duero

A

Vega Sicilia, Pingus, Pesquera

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38
Q

Spain - Catalunya

A

Clos Mogador (Rene Barbier), Alvaro Palacios, Clos Erasmus

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39
Q

Cava

A

Raventos i Blanc, Gramona, Freixenet

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40
Q

Portugal

A

Luis Pato, Filipa Pato, Niepoort, Filipe Ferreira

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41
Q

Germany

A

JJ Prum (Mosel), Schloss Johannisberg (Rheingau), Donnhoff (Nahe), Wirsching (Franken), Gunderloch (Rheinhessen)

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42
Q

Porto

A

Fonseca, Sandeman, Dow’s, Taylor Fladgate

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43
Q

Austria

A

Rudi Pichler (Wachau), Brundlmayer (Kamptal), Tegernseerhof (Wachau), Heidi Schrock (Neusiedlersee)

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44
Q

Greece

A

Sigalas (Santorini), Taralas (Naoussa), Troupis (Mantinia)

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45
Q

Napa

A

Spottswoode, Groth, Heitz

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46
Q

Central Coast

A

Au Bon Climat, Justin, Ridge (now NorCal)

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47
Q

Oregon

A

Domaine Drouhin, JK Carriere, Eyrie

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48
Q

Washington

A

Chateau Ste Michelle, Quilceda Creek, L’Ecole No. 41

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49
Q

Chile

A

Luyt, Roberto Henriquez, Casa Lapostolle, Errazuriz, Concha y Toro

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50
Q

Argentina

A

Bodega Chacra, Altos Las Hormigas, Catena Zapata

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51
Q

South Africa

A

Graham Beck (sparkling), Eben Sadie, Klein Constantia (Vin de Constance), AA Badenhorst

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52
Q

New Zealand

A

Cloudy Bay (Marlborough SB), Felton Road (Otago PN), Villa Maria (SB), Rippon Point (Otago PN), Bilancia (Hawkes Bay Chard), Sato Point (Otago PN), Kumeu River

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53
Q

Australia

A

Penfold’s (Grange, 2018 Shiraz), Pewsey Vale Riesling, Leeuwin (Chardonnay)

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54
Q

Taittinger

A

Comtes de Champagne

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55
Q

Moet&Chandon

A

Dom Perignon

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56
Q

Veuve Clicquot

A

La Grande Dame

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57
Q

Louis Roederer

A

Cristal

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58
Q

Laurent-Perrier

A

Grand Siecle

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59
Q

Krug

A

Grande Cuvee (NV), Clos du Mesnil, Clos d’Ambonnay

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60
Q

Pol Roger

A

Sir Winston Churchill

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61
Q

Bollinger

A

Grande Annee, Vieilles Vignes Francaises

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62
Q

Ruinart

A

Dom Ruinart

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63
Q

Perrier-Jouet

A

Belle Epoque

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64
Q

Charles Heidsick

A

Blanc des Millenaires

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65
Q

Pommery

A

Cuvee Louise

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66
Q

Salon

A

Blanc de Blancs Le Mesnil

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67
Q

Gosset

A

Celebris

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68
Q

Deutz

A

Amour de Deutz

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69
Q

Piper-Heidsick

A

Rare

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70
Q

Mumm

A

Mumm de Cramant

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71
Q

Billecart-Salmon

A

Cuvee Nicolas Francois Billecart

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72
Q

Phillipponat

A

Clos des Goisses

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73
Q

Bruno Paillard

A

Nec Plus Ultra

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74
Q

Abele

A

Sourire de Reims

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75
Q

Ayala

A

Grande Cuvee

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76
Q

Boizel

A

Joyau de France

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77
Q

Bollinger

A

Vieilles Vignes Francaises OR Recemment Degorge

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78
Q

Duval-Leroy

A

Femme de Champagne OR Fleur de Champagne

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79
Q

Gosset

A

Celebris OR Grand Millesime

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80
Q

Jacquesson

A

Avize Grand Cru

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81
Q

Salon

A

Champagne Salon

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82
Q

Drappier

A

Grande Sendree

83
Q

Selosse

A

NONE - Grower, mostly Chard, Biodynamic, Avize Cote des Blancs, 2007 Millesime is Pinot and Chardonnay!

84
Q

Vilmart

A

Coeur de Cuvee

85
Q

Dessert Wines

A

Chateau d’Yquem and Chateau Guiraud (Sauternes), Badia a Coltibuono (Vin Santo), Royal Tokaji (Tokaj), Roccolo Grassi (Recioto), Domaine du Petit Metris (Coteaux du Layon Chaume), Klein Constantia (Vin de Constance)

86
Q

Fortified Wines

A

Marco de Bartoli (Marsala), Fonseca LBV 2014 (Port), Henriques 10 Yr Malvasia (Madeira), Alvear (PX Sherry), Domaine du Mas Blanc (Banyuls, Grenache Noir), Chambers Rosewood Vineyards Muscat (Rutherglen)

87
Q

Beer - Germination

A

Turns starches into sugar

88
Q

Beer - Malt

A

Germinated grain, ready for fermentation (provides the sugar)

89
Q

Beer - Kilning

A

Process of heating and drying germinated barley (malt) to develop flavor and color. Length of time determines color and flavor of the malt and ultimately the beer.

90
Q

Beer - Ales

A

Warm, fast fermentation. Top fermenting. More aroma and flavor (fruit, spices)

91
Q

Beer - Lager

A

Cold, slow fermentation. Bottom fermenting yeasts. Clean, crisp.

92
Q

Beer - American Hops

A

Cascade, Centennial, Citra

93
Q

Beer - Euro Hops

A

Hallertau, Saaz, Tettnang

94
Q

Beer - Mash

A

Adding hot water to the malt to convert starches into sugars

95
Q

Beer - Wort

A

Collected liquid after the mash, unfermented beer

96
Q

Beer - Lager

A

Sam Adams - Paulaner

97
Q

Beer - Pilsner

A

Victory Prima Pils - Pilsner Urquell

98
Q

Beer - Porter

A

Sierra Nevada - Fuller’s London

99
Q

Beer - What is the difference between Hefeweizen and Witbier?

A

Hefeweizen - German, fruity and spiced. Witbier - Belgian, citrusy, spiced, coriander.

100
Q

Beer - Hefeweizen

A

Paulaner Hefeweissbier

101
Q

Beer - Witbier

A

Blue Moon, Allagash White

102
Q

Beer - Sour Beer, what is it?

A

A broad category of beer made in different ways - resulting flavors are usually tart, sour, acidic, funky. Has certain bacteria and wild yeast strains.

103
Q

Beer - Sour Beer examples

A

Tilquin Oude Geuze (Lambic), Weihenstephaner (Berliner Weisse), Goose Island (Gose)

104
Q

Beer - Pairing Principles

A

Malt - Sweetness
Hops - Bitterness
Low Alcohol
Bubbles

105
Q

Beer - Pairing Examples

A

IPA (bitter) - Spicy Foods
Pilsner/Lager - Creamy and rich dishes

106
Q

Beer - IPA

A

Dogfish Head 60 Minute IPA, Sierra Nevada Pale Ale

107
Q

Sake - Nigori

A

Cloudy sake

108
Q

Sake - Namazake

A

Unpasteurized Sake - must drink fast

109
Q

Sake - Kimoto/Yamahai

A

No lactic acid added - result is a gamey flavor

110
Q

Sake - Koji-kin

A

A special mold native to Asia that converts starches in rice to sugar for fermentation. It is sprinkled over steamed rice.

111
Q

Sake - Typical ABV?

A

15-22% ABV

112
Q

Sake - What is Junmai?

A

Pure rice - no added alcohol, sugar, anything. 70% polished.

113
Q

Sake - What is Honjozo?

A

Similar to junmai, but with brewer’s alcohol added. 70% polished

114
Q

Sake - What is Ginjo?

A

A premium style - highly polished rice resutling in a more delicate/elegant style, complex fruity aromatic profile. 60% polished

115
Q

Sake - What is Daiginjo?

A

The highest level of sake - even more polished (at least 50%), cleanest flavor of all.

116
Q

SMV - Sake Meter Value

A

Range, -15 to +15. Higher the number, drier the sake.

117
Q

Tokubetsu

A

Special Sake Category - could be special water, special yeast, special method, filtration

118
Q

Sake - Serving Temps

A

Junmai/Ginjo/Daiginjo - Chilled, 41-50 degrees

Honjozu/Futsushu - Room temp, 59-68 degrees

Kimoto/Yamahai - Room temp or hot (122-131 degrees).

Warming can unmask certain flavors and aromas in sake

119
Q

Sake - Pairing

A

Honjozo - Bread or starch dishes

Ginjo/Daiginjo - Vibrant, aromatic dishes such as ceviche

General - Salty/acidic food, umami, mushrooms

120
Q

Sake - Producers

A

Shimizu, Nagai, Nakano, Konishi, Yonezawa

121
Q

Vodka - Producers

A

Tito’s (Potato), Absolut, Ketel One, Smirnoff, Belvedere

122
Q

Rum - Producers

A

Smith & Cross (10 Year), Applewood Estate, Mount Gay

123
Q

Gin

A

Beefeater (London Dry), Hendrick’s, Tanqueray, Bombay Sapphire, Plymouth

124
Q

Tequila

A

Corzo, Casa Azul, Patron, Casamigos

125
Q

Mezcal

A

Del Maguey, Ilegal, Rey Campero

126
Q

Bourbon

A

Woodford Reserve, Bulleit, Buffalo Trace, Wild Turkey, Maker’s Mark, Jim Beam

127
Q

Tennessee Whiskey

A

Jack Daniels, George Dickel

128
Q

Canadian Whiskey

A

Crown Royal, Pike Creek, Canadian Club

129
Q

Irish Whiskey

A

Distilled 3 times, Tullamore Dew, Redbreast, Bushmills, Jameson

130
Q

Scotch Whiskey - Regions

A

Highland, Speyside, Lowland, Islay, Campbelltown

131
Q

Scotch Whiskey - Producers

A

Highland - Glenlivet, Macallan, Glenmorangie
Lowland - Auchentoshan, Glenkinchie
Islay - Lagavulin, Laphroaig, Ardbeg
Campbelltown - Craigellachie

132
Q

Blended Scotch

A

Johnnie Walker, Chivas, Famous Grouse, Dewars

133
Q

Cognac Aging Requirements

A

VS/3 Star - 2 years
VSOP - 4 years
XO - 10 years

134
Q

Cognac Material

A

Ugni Blanc (Trebbiano)

135
Q

Cognac Producers

A

Hennessey, Remy Martin, Courvoisier, Martell

136
Q

Armagnac Aging Requirements

A

VS/3 Star - 2 years
VSOP - 4 years
XO - 10 years

137
Q

Armagnac Material

A

Ugni Blanc, Folle Blanche, Colombard, Baco

138
Q

Armagnac Producers

A

Larressingle, Delord, Montal

139
Q

Calvados Aging Requirements

A

2 years in oak minimum

140
Q

Calvados Material

A

Apples, Pears

141
Q

Eaux de Vie de Fruits

A

Distilled fruit brandy - Common material: Raspberry, Cherry, Pear. No aging.

142
Q

Herb & Nut Liqueur

A

Benedictine, Chartreuse, Creme de Menthe, Sambuca (Anise), Ouzo (Anise), Anisette (Anise)

143
Q

Orange Liqueur

A

Triple Sec, Cointreau, Grand Marnier

144
Q

Berry Liqueur

A

Chambord, Creme de Cassis, St Germain Framboise

145
Q

French 75

A

Gin, lemon juice, sugar, champagne, lemon garnish in a flute

146
Q

Rusty Nail

A

Scotch Whiskey & Drambuie, lemon/orange garnish in a rocks glass

147
Q

Aviation Cocktail

A

Gin, creme de violette, maraschino liqueur, Lemon, cherry garnish served up

148
Q

Sidecar

A

Brandy, orange liqueur, lemon, lemon garnish, rocks glass

149
Q

Cosmopolitan

A

Vodka, Triple Sec, Lime, Cranberry Juice, Lime garnish served up

150
Q

Daiquiri

A

White Rum, lime, sugar, served up

151
Q

Mint Julep

A

Bourbon, Mint, sugar, mint garnish served up

152
Q

Gimlet

A

Gin, lime, Sugar, served up or on rocks

153
Q

Margarita

A

Tequila, orange liqueur, lime, salt, rocks glass or up

154
Q

Service Temperature - Sparkling

A

42-50 degrees F

155
Q

Service Temperature - Light White Wine

A

42-50 degrees F

156
Q

Service Temperature - Full Bodied White Wine

A

50-59 degrees F

157
Q

Service Temperature - Rose Wine

A

45-55 degrees F

158
Q

Service Temperature - Light Red Wine

A

50-59 degrees F

159
Q

Service Temperature - Medium Red Wine

A

55-62 degrees F

160
Q

Service Temperature - Full bodied Red Wine

A

58-65 degrees F

161
Q

Service Temperature - Fortified Sweet Wine

A

55-62 degrees F

162
Q

Service Temperature - Sweet White Wine

A

42-50 degrees F

163
Q

Aging - Champagne NV

A

12 months lees, 15 months total

164
Q

Aging - Champagne Vintage

A

36 months total aging

165
Q

Aging - Barolo

A

38 months total - 18 months oak minimum

166
Q

Aging - Barbaresco

A

26 months total - 9 months oak minimum

167
Q

Aging - Barolo Riserva

A

62 months total - 9 months oak minimum

168
Q

Aging - Barbaresco Riserva

A

50 months total - 18 months oak minimum

169
Q

Aging - Franciacorta

A

18 months aging on lees, 25 months total

170
Q

Aging - Chianti Classico

A

12 months minimum

171
Q

Aging - Chianti Classico Riserva

A

24 months minimum, including 3 months bottle aging

172
Q

Aging - Chianti Classico Gran Selezione

A

30 months minimum, including 3 months bottle aging

173
Q

Aging - Brunello

A

5 years total (60 mos), 2 years in oak (24 mos), 4 months in bottle

174
Q

Aging - Brunello Riserva

A

6 years total, 2 years in oak, 6 months in bottle

175
Q

Aging - Rioja Crianza

A

2 years total
1 in oak barrel

176
Q

Aging - Rioja Reserva

A

3 years total
1 year in oak barrel
6 month in bottle

177
Q

Aging - Rioja Gran Reserva

A

5 years total
2 years in oak barrel
2 years in bottle

178
Q

Aging - Ribera del Duero

A

Same as Rioja, minus the bottle aging requirements

179
Q

Aging - Cava de Guarda

A

9 mos on lees

180
Q

Aging - Cava Reserva

A

18 mos on lees

181
Q

California Wine Law - Varietal Minimums

A

75% minimum grape variety on label
85% minimum for AVA
95% minimum for vintage
95% minimum for single vineyard

182
Q

Chile Wine Law - Varietal Minimums

A

75% Variety/Vintage/Origin Labeling

183
Q

Argentina Wine Law - Varietal Minimums

A

85% to list varietal on label

184
Q

New Zealand Wine Law - Varietal Minimums

A

85% to list varietal on label

185
Q

Australia Wine Law - Varietal Minimums

A

85% to list varietal/vintage/origin on label

186
Q

Australia - Margaret River

A

Cullen (Red or white: French), Leeuwin (Chardonnay), Suckfizzle (Cab or Chard), Woodlands (Cab), McHenry Hohnen (red or white

187
Q

Australia - Barossa Valley

A

Tim Smith (Shiraz), Torbreck, Peter Lehmann, Kalleske, John Duval (Penfold’s)

188
Q

Australia - Eden Valley

A

Henschke (Hill of Grace Shiraz), Torzi Matthews (Shiraz), Yalumba (Viognier, Virgilius), Pewsey Vale (Riesling)

189
Q

Australia - Clare Valley

A

Grosset (Polish Hill Vineyard Riesling), Kilikanoon (Oracle Shiraz), Rieslingfreak, Jim Barry (Armagh Shiraz)

190
Q

New Zealand - Regions North to South

A

North Island: Northland, Auckland, Waikato, Bay of Plenty, Hawke’s Bay, Gisborne, Wairarapa

South Island: Nelson, Marlborough, Canterbury, Orago

191
Q

Boulevardier

A

Campari, Vermouth, Rye or Bourbon whiskey

192
Q

Producers - Wachau

A

Weingut Knoll, Prager, Domaine Wachau, Veyder-Malberg, Rudi Pichler, Pichler Krutzler, Tegernseerhof

193
Q

Old Fashioned

A

Whiskey, sugar, bitters, water, orange

194
Q

Producers - Sambuca

A

Romana

195
Q

Whiskey Sour

A

whiskey, sugar, lemon, egg white

196
Q

Aperol Spritz

A

Aperol, sparkling wine, sparkling water, garnish

197
Q

Vesper

A

Gin, vodka, lillet blanc, lemon garnish

198
Q

Mojito

A

Rum, lime, mint, sugar

199
Q

Dark n Stormy

A

Rum, ginger beer

200
Q

Corpse Reviver

A

absinthe, gin, lillet blanc, orange liqueur

201
Q

Mai Tai

A

Rum, orange curacao, orgeat, lime

202
Q

Sazerac

A

Cognac, absinthe, sugar, Peychaud’s bitters

203
Q

Paloma

A

tequila, lime, grapefruit soda

204
Q

Americano

A

Campari, sweet vermouth, cluba soda

CMS Service Prep (1 decks)

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