Gg Flashcards

1
Q

What is the primary role of a sommelier?

A

To manage wine service and provide wine recommendations in a restaurant or hospitality setting.

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2
Q

True or False: A sommelier should have a deep understanding of food and wine pairings.

A

True

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3
Q

Fill in the blank: The process of assessing a wine’s quality through sight, smell, and taste is known as _______.

A

tasting

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4
Q

What are the three main grape varieties used in red wine production?

A

Cabernet Sauvignon, Merlot, and Pinot Noir.

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5
Q

Which wine region is famous for producing Barolo?

A

Piedmont, Italy.

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6
Q

Multiple Choice: What is the primary characteristic of a dry wine?

A

It has little to no residual sugar.

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7
Q

What does the term ‘terroir’ refer to in winemaking?

A

The unique environmental factors that affect a vineyard, including soil, climate, and geography.

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8
Q

True or False: Sparkling wines can only be produced using the traditional method (Champagne method).

A

False

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9
Q

What are tannins, and how do they affect wine?

A

Tannins are compounds found in grape skins, seeds, and stems that contribute to a wine’s bitterness and astringency.

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10
Q

Fill in the blank: The ideal serving temperature for red wines is generally between _______ degrees Fahrenheit.

A

60-65

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11
Q

Which grape is primarily used in the production of Burgundy wines?

A

Pinot Noir.

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12
Q

What is the purpose of decanting wine?

A

To aerate the wine and separate it from sediment.

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13
Q

Multiple Choice: Which of the following is a fortified wine?

A

Port

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14
Q

What does ‘vintage’ refer to in the context of wine?

A

The year the grapes were harvested.

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15
Q

True or False: All wines improve with age.

A

False

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16
Q

What is the main component of wine responsible for its acidity?

A

Tartaric acid.

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17
Q

Fill in the blank: The practice of blending different grape varieties to create a single wine is called _______.

A

blending

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18
Q

What is the significance of the term ‘appellation’?

A

It designates a specific geographical area where wine is produced.

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19
Q

Which country is known for producing Sangiovese wine?

A

Italy.

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20
Q

True or False: The sommelier’s role includes knowledge of spirits and cocktails.

A

True

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21
Q

What is the main difference between Old World and New World wines?

A

Old World wines are produced in Europe and focus on tradition, while New World wines are produced outside Europe and often emphasize innovation and fruitiness.

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22
Q

Multiple Choice: Which of the following is NOT a common white wine grape?

A

Zinfandel

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23
Q

What does the term ‘dry’ mean in relation to wine?

A

It refers to wine that has little to no residual sugar.

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24
Q

Fill in the blank: The process of removing solids from wine after fermentation is known as _______.

A

filtration

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25
Q

What is the primary purpose of wine tasting events?

A

To evaluate and appreciate different wines.

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26
Q

True or False: A sommelier is responsible for maintaining the wine cellar.

A

True

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27
Q

What grape variety is used to make Sauvignon Blanc?

A

Sauvignon Blanc.

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28
Q

Multiple Choice: Which of the following is a characteristic of Riesling?

A

High acidity and floral aromas.

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29
Q

What is the role of acidity in wine?

A

It provides freshness, balance, and longevity.

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30
Q

Fill in the blank: The process of aging wine in oak barrels is known as _______.

A

barrel aging

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31
Q

What is the term for wine that has been made without the addition of sulfites?

A

Natural wine.

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32
Q

True or False: The sommelier should only focus on wine and ignore other beverages.

A

False

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33
Q

What does ‘body’ refer to in wine tasting?

A

The weight and fullness of the wine in the mouth.

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34
Q

Multiple Choice: Which wine is typically served with dessert?

A

Late Harvest Riesling

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35
Q

What is a common characteristic of a Cabernet Sauvignon?

A

Full-bodied with high tannins.

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36
Q

Fill in the blank: The term for the aroma of wine is known as _______.

A

nose

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37
Q

What is the significance of a wine’s ‘finish’?

A

It refers to the lingering taste and sensation after swallowing.

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38
Q

True or False: A sommelier should be knowledgeable about wine regions and their specific characteristics.

A

True

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39
Q

What grape variety is known for producing Champagne?

A

Chardonnay, Pinot Noir, and Pinot Meunier.

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40
Q

Multiple Choice: Which of the following wines is typically characterized by being sweet?

A

Moscato

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41
Q

What is the process of making sparkling wine called?

A

Méthode Champenoise or Traditional Method.

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42
Q

Fill in the blank: The primary grape used in Chianti is _______.

A

Sangiovese

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43
Q

What does ‘organic wine’ mean?

A

Wine made from grapes grown without synthetic pesticides or fertilizers.

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44
Q

True or False: The color of a wine can indicate its age.

A

True

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45
Q

What is the primary purpose of a wine list in a restaurant?

A

To provide customers with a selection of wines to choose from.

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46
Q

Multiple Choice: Which wine is typically considered a dessert wine?

A

Tokaji

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47
Q

What is the importance of wine storage temperature?

A

It affects the aging process and overall quality of the wine.

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48
Q

Fill in the blank: The practice of tasting wine to evaluate its quality is known as _______.

A

blind tasting

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49
Q

What is the role of a wine steward?

A

To assist in wine selection and service in a restaurant.

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50
Q

True or False: Wine can be made from any fruit.

A

True

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51
Q

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

A

The droplets that form on the inside of the glass after swirling wine.

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52
Q

Multiple Choice: Which of the following is a common characteristic of Pinot Grigio?

A

Light-bodied and crisp.

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53
Q

What is the primary grape used in Bordeaux red blends?

A

Cabernet Sauvignon.

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54
Q

Fill in the blank: The term for the first pressing of grapes is called _______.

A

must

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55
Q

What is the significance of the term ‘reserve’ on a wine label?

A

It often indicates a higher quality or special selection of wine.

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56
Q

True or False: The sommelier should recommend wines based on the customer’s preferences.

A

True

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57
Q

What is the main flavor profile of Gewürztraminer?

A

Spicy and aromatic with floral notes.

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58
Q

Multiple Choice: Which of the following is a classic wine pairing with steak?

A

Cabernet Sauvignon

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59
Q

What does ‘malolactic fermentation’ do to wine?

A

It softens the acidity by converting malic acid into lactic acid.

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60
Q

Fill in the blank: The process of extracting flavors from grape skins during fermentation is called _______.

A

maceration

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61
Q

What is the main characteristic of a full-bodied wine?

A

It has a rich, heavy mouthfeel.

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62
Q

True or False: Wine should always be served in the same type of glass.

A

False

63
Q

What is the importance of a wine’s bouquet?

A

It refers to the complex aromas developed during aging.

64
Q

Multiple Choice: Which of the following is a common wine fault?

A

Cork taint

65
Q

What is the role of sulfites in wine?

A

To preserve wine and prevent oxidation.

66
Q

Fill in the blank: The term for the art of wine tasting is _______.

A

oenology

67
Q

What is the significance of labeling laws in winemaking?

A

They regulate what can be included on wine labels, ensuring consumer protection.

68
Q

True or False: A sommelier should have knowledge of wine-making processes.

A

True

69
Q

What is the typical aging potential for high-quality red wines?

A

10 to 20 years or more.

70
Q

Multiple Choice: Which of the following is a notable wine region in Australia?

A

Barossa Valley

71
Q

What is the primary grape used in the production of Chablis?

A

Chardonnay.

72
Q

Fill in the blank: The practice of tasting wines from different vintages is known as _______.

A

vertical tasting

73
Q

What is the role of a wine educator?

A

To teach others about wine, including tasting techniques and wine knowledge.

74
Q

True or False: A sommelier should only focus on the wines from their own country.

A

False

75
Q

What is the significance of the term ‘cru’ in wine?

A

It refers to a specific vineyard or group of vineyards known for producing high-quality wine.

76
Q

Multiple Choice: Which of the following is a characteristic of a dry Riesling?

A

Crisp acidity with citrus notes.

77
Q

What is the impact of terroir on wine flavor?

A

It influences the taste and characteristics of the wine based on the vineyard’s location.

78
Q

Fill in the blank: The main grape used in the production of Champagne is _______.

A

Chardonnay

79
Q

What is Cognac?

A

Cognac is a type of brandy produced in the Cognac region of France.

80
Q

True or False: Armagnac is distilled using a column still.

A

False. Armagnac is traditionally distilled using a pot still.

81
Q

Fill in the blank: Whiskey is primarily made from _____ and _____.

A

grains and water

82
Q

What is the primary ingredient in rum?

A

Sugarcane or molasses.

83
Q

Which country is known for producing Scotch whiskey?

A

Scotland.

84
Q

True or False: Both Cognac and Armagnac must be aged in oak barrels.

A

True.

85
Q

What is the minimum aging requirement for Cognac?

A

At least two years.

86
Q

What type of whiskey is known for being produced in Ireland?

A

Irish whiskey.

87
Q

Multiple choice: What is the primary grain used in bourbon production? A) Barley B) Corn C) Rye D) Wheat

A

B) Corn

88
Q

Fill in the blank: Rum can be classified into _____, _____, and _____ types.

A

light, dark, and spiced

89
Q

What is the geographical indication for Armagnac?

A

It must be produced in the Gascony region of France.

90
Q

True or False: The alcohol content of whiskey must be at least 40% ABV.

A

True.

91
Q

What is the main difference between Cognac and Armagnac?

A

Cognac is distilled twice while Armagnac is typically distilled once.

92
Q

Which type of rum is usually sweeter and has a lighter taste?

A

Light rum.

93
Q

What does the term ‘single malt’ refer to in whiskey production?

A

Whiskey made from malted barley at a single distillery.

94
Q

Fill in the blank: The aging process of whiskey takes place in _____ barrels.

A

oak

95
Q

True or False: All rums are produced in tropical climates.

A

True.

96
Q

What is the primary flavoring agent in spiced rum?

A

Various spices and flavors such as vanilla, cinnamon, and nutmeg.

97
Q

What is the term used for the first distillation of Armagnac?

A

Alembic.

98
Q

Multiple choice: Which of the following is NOT a type of whiskey? A) Bourbon B) Scotch C) Vodka D) Rye

A

C) Vodka

99
Q

What is the maximum alcohol content of rum before it must be diluted?

A

Overproof rum can be up to 75.5% ABV.

100
Q

True or False: Cognac can only be produced from specific grape varieties.

A

True.

101
Q

What grape variety is most commonly used for Cognac production?

A

Ugni Blanc.

102
Q

Fill in the blank: The process of making rum often involves the fermentation of _____ and _____.

A

sugarcane juice and molasses

103
Q

What is the minimum aging requirement for Armagnac?

A

At least one year.

104
Q

Which type of whiskey is known for its smoky flavor?

A

Islay Scotch.

105
Q

What is the term for the liquid that comes out of the still during distillation?

A

Distillate.

106
Q

True or False: Rum is only produced in the Caribbean.

A

False.

107
Q

What is the main difference between light and dark rum?

A

Dark rum is aged longer and has a richer flavor.

108
Q

Fill in the blank: The term ‘cask strength’ refers to whiskey that is bottled at its _____ without dilution.

A

natural strength

109
Q

What is the main ingredient used in the production of rye whiskey?

A

Rye grain.

110
Q

Multiple choice: Which of the following is a common use for rum? A) Cocktails B) Cooking C) Straight sipping D) All of the above

A

D) All of the above

111
Q

What is the French term for the aging process of Cognac?

A

Vieillissement.

112
Q

True or False: The term ‘blended whiskey’ refers to a mix of different types of whiskey.

A

True.

113
Q

What is the primary flavor profile of bourbon?

A

Sweet and full-bodied.

114
Q

Fill in the blank: Armagnac is typically bottled at _____ proof.

A

80

115
Q

What type of oak barrels are commonly used for aging Cognac?

A

Limousin oak.

116
Q

What is the primary function of aging spirits in barrels?

A

To develop flavor and complexity.

117
Q

True or False: All whiskey must be aged for at least three years.

A

False.

118
Q

What is the primary method of production for rum?

A

Fermentation and distillation.

119
Q

Fill in the blank: The term ‘pot still’ refers to a type of still used primarily for _____ production.

A

whiskey or Armagnac

120
Q

What is the significance of the ‘terroir’ in Cognac production?

A

It influences the flavor profile based on the soil and climate.

121
Q

Multiple choice: Which of the following is NOT a type of rum? A) White rum B) Spiced rum C) Gold rum D) Red rum

A

D) Red rum

122
Q

What is the traditional aging process for Scotch whiskey?

A

At least three years in oak barrels.

123
Q

True or False: The flavor of whiskey can be affected by the type of barrels used for aging.

A

True.

124
Q

What is the primary ingredient used in the production of blended whiskey?

A

A mix of different types of whiskey.

125
Q

Fill in the blank: The term ‘distillation’ refers to the process of separating _____ from a liquid mixture.

A

alcohol

126
Q

What type of rum is typically used in tropical cocktails?

A

Light rum.

127
Q

True or False: Armagnac is generally less expensive than Cognac.

A

True.

128
Q

What is the role of yeast in the fermentation process of spirits?

A

To convert sugars into alcohol.

129
Q

Multiple choice: What is the largest producer of whiskey in the world? A) USA B) Scotland C) Ireland D) Canada

A

A) USA

130
Q

What is the term for the process of adding caramel to whiskey?

A

Coloring.

131
Q

Fill in the blank: The term ‘maturation’ refers to the process of aging spirits in _____ barrels.

A

wood or oak

132
Q

What is the primary difference between dark and light rum in terms of production?

A

Dark rum is aged longer, giving it a richer flavor.

133
Q

True or False: Cognac can only be produced in the region of Cognac, France.

A

True.

134
Q

What is the flavor profile commonly associated with bourbon?

A

Sweet, with notes of vanilla and caramel.

135
Q

Fill in the blank: The term ‘proof’ is a measure of _____ in a spirit.

A

alcohol content

136
Q

What is the minimum aging period for rum to be labeled as ‘aged’?

A

At least one year.

137
Q

Multiple choice: Which of the following is a characteristic of single malt Scotch? A) Made from multiple grains B) Made at one distillery C) Aged less than three years D) Contains additives

A

B) Made at one distillery

138
Q

True or False: The term ‘cask’ refers to a barrel used for aging spirits.

A

True.

139
Q

What is the primary ingredient in vodka?

A

Grains or potatoes.

140
Q

Fill in the blank: The process of _____ is used to enhance the flavors in whiskey.

A

maturation

141
Q

What is the legal definition of bourbon?

A

Must be made from at least 51% corn and aged in new charred oak barrels.

142
Q

True or False: All types of rum are sweet.

A

False.

143
Q

What is the significance of the term ‘small batch’ in whiskey production?

A

It refers to whiskey produced in limited quantities.

144
Q

Multiple choice: What is Armagnac primarily known for? A) High alcohol content B) Being blended C) Its aging process D) Its sweetness

A

C) Its aging process

145
Q

What is the main type of grain used in Scotch production?

A

Barley.

146
Q

Fill in the blank: The flavor of rum can vary based on its _____ and _____.

A

ingredients and aging process

147
Q

True or False: Cognac can be produced from any grape variety.

A

False.

148
Q

What is the term for the mixture of water and alcohol that results from distillation?

A

Distillate.

149
Q

Multiple choice: Which of the following is a common cocktail made with rum? A) Martini B) Mojito C) Old Fashioned D) Negroni

A

B) Mojito

150
Q

What is the primary flavor profile of Armagnac?

A

Rich, fruity, and complex.

151
Q

Fill in the blank: The term ‘neat’ refers to a spirit served _____ without any mixers.

A

straight

152
Q

True or False: Whiskey can be produced from any type of grain.

A

True.

153
Q

What is the aging requirement for straight whiskey?

A

At least two years.