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INTRODUCTORY AND CERTIFIED OF CMS EXAMINATION > IN GENERAL WINE QUESTIONS > Flashcards

IN GENERAL WINE QUESTIONS Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is the use of the HAWTHORN STRAINER?

A
  • In conjuction with a mixing glass
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2
Q

Nitrogen and CO2 may be fed into casks of traditional cask-conditioned beer to:

a) increase the speed of service
b) improve the quality of the ‘head’
c) prevent spoiling bacteria contacting the beer
d) speed up the conditioning of the beer

A

c) prevent spoiling bacteria contacting the beer

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3
Q

What is the use of COASTERS?

A
  • It is used to place wine bottles on the table
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4
Q

What is the used of a MUDDLER?

a) take the gas out of sparkling wines
b) stir drinks
c) make crushed ice
d) releive hangovers

A

b) To stir drinks

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5
Q

A SHIVE is correctly described as the:

A
  • a round piece of hard wood or plastic used a bung in the top of a cask.
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6
Q

Detergents should not be mixed together because:

a) they may give off poisonous fumes
b) the strength will be too high
c) they might counteract each other’s cleaning qualities
d) it will be very expensive

A

a)they may give off poisonous fumes

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7
Q

The correct way of removing a SMEAR on a glass while polishing it for the table is:

A
  • holding it over a steaming hot water, then polish it with dry cloth.
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8
Q

Glasses are frosted by:

a) placing them in a trough of ice cubes
b) placing them in a refrigerator
c) placing them in a deep freeze
d) dipping the rim in egg white and sugar

A

d) dipping the rim in egg white and sugar.

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9
Q

The most suitable temperature for a beer cellar to be kept at is:

A
  • 55ºF (12.7ºC)
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10
Q

What is ULLAGE means?

A
  • Any out of condition wine which has to be returned to the supplier.
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11
Q

A bursting disc is found on:

a) kegs of beer
b) gas cylinders
c) cask-conditioned beers
d) the toop of the spirit bottles

A

b) gas cylinders

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12
Q

A KILDERKIN of beer will contain:

A
  • 18 gallons
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13
Q

What is the main use of a wine cradle?

A
  • to carry a bottle of wine containing sediment to a point for decanting
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14
Q

In a public house selling on average 70 pints of beer per line per day, the beer pipes should be cleaned at least:

a) once a day
b) twice a week
c) once a week
d) each timr a keg or cask runs out

A

c) once a week

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15
Q

What is the main reason of grating vines?

A
  • to counteract PHYLLOXERA
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16
Q

LEAF ROLL VIRUS is spread by:

A
  • mealy bug
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17
Q

Which grape will produce a spicy bouquet and flavor?

a) Chardonnay
b) Chasselas
c) Gewürztraminer
d) Müller-Thurgau

A

c) Gewürztraminer

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18
Q

What is the dominant grape for HERMITAGE wine production?

A
  • Syrah (15% Roussanne & Marssane)
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19
Q

The TANNIN is found in wine comes from the:

A
  • grape skins
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20
Q

The LIQUOR obtained from fermenting the skins and pips left after pressing grapes is called:

A
  • marc brandy
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21
Q

Many sweet liqueur white wines are produced from which grape?

a) Chardonnay
b) Sylvaner
c) Muscadet
d) Muscat

A

d) Muscat

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22
Q

Which alcohol is found in wine?

A
  • Ethanol
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23
Q

If the grape pips are crushed in the vinification process, the wine will have a:

a) grassy flavour
b) bitter taste
c) fuller flavour
d) darker colour

A

b) bitter taste

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24
Q

Wine made from pressings of red grape skins after they have been removed from the fermenting must is called:

A
  • Vin de presse
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25
Q

During the vinification process, what is the LOWEST PERCENTAGE OF ALCOHOL at which all the wild yeast be killed?

a) 2%
b) 4%
c) 6%
d) 8%

A

b) 4%

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26
Q

What is term for the process of stirring up the lees of the wine?

A
  • Batonage
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27
Q

Who introduced the principles of BIODYNAMIC VITICULTURE?

A
  • RUDOLF STEINER
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28
Q

What is the most favourable latitudes in the south hemisphere for wine production?

A
  • 30-50 ºS
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29
Q

The maceration of grape skins in the fermenting juice during red wine production refers to:

A
  • Cuvaison
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30
Q

Why should the best vines have a deep roots?

A
  • To enable them to withstand extreme weather conditions (Drought and Frost)
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31
Q

What are the requirements necessary for the production of alcohol?

A
  1. Sugar
  2. Yeast
  3. Temperature (warmth)
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32
Q

What does fermentation produce besides alcohol?

A
  1. Carbon dioxide gas
  2. Sediments
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33
Q

From where does red wine obtain its colour?

A
  • grape skins
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34
Q

Wines produced in cooler climates usually have a higher _____ content than those produced in warmer climates.

A
  • acidity
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35
Q

Why is sulphur dioxide gas is often used at an early stage in the fermentation process?

A
  • To prevent the growth of WILD YEASTS
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36
Q

Which of the following guarantee of quality and origin?

a) VdM
b) VDT
c) XO
d) AOP

A

d) AOP (APPELLATION D’ORIGINE PROTEGEE)

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37
Q

Which of the following AOC’s is considered to be the best quality level?

a) Bordeaux Superieur
b) Haut-Médoc
c) Médoc
d) Pauillac

A

d) Pauillac

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38
Q

What is an ANBAUGEBIET?

A
  • A wine-growing area for Qualitätswein
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39
Q

What is the term to indicate a DRY italian white wine?

A
  • SECCO
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40
Q

The presence of a vainilla character in a wine will be due to:

A
  • maturation in oak barrels
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41
Q

The presence of purple rim to a red wine usually means the wine is:

a) low in alcohol
b) 1-3 years old
c) produced by the MC method
d) produced from thick-skinned grapes

A

b) 1-3 years old

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42
Q

Pelured’oignon is a term used to describe:

A
  • Rosé Wine
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43
Q

Bitterness in wine is tasted:

a) in the centre of the tongue
b) at the sides of the tongue
c) at the front of the tongue
d) at the back of the tongue

A

d) at the back of the tongue

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44
Q

Which of the following would indicate a sweet wine from Alsace?

a) SGN
b) passetoutgrains
c) edelzwicker
d) reserve especial

A

a) SGN (SÉLECTION DE GRAINS NOBLES)

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45
Q

Fargues is a commune of?

A
  • Sauternes
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46
Q

Pinot noir is the classic grape used in the production of:

a) Beaujolais
b) Meritage
c) Nuits-St-Georges
d) Pomerol

A

c) Nuits-St-Georges

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47
Q

Bouzeron is a wine-producing in which commune?

A
  • Côte Chalonnais
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48
Q

Which of the following is classified as a Grand Cru in Burgundy?

a) Montmains
b) Clos de Vougeot
c) Nuits-St-Georges
d) Gevrey-Chambertin

A

b) Clos de Vougeot (Vougeot, Côte de Nuits)

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49
Q

The top quality white Burgundies are produced from which grape?

A
  • Chardonnay
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50
Q

Which of the following groups are all Grands Crus Burgundies?

a) Clos de Vougeot, Mersault, Clos de Tart
b) Clos de la Roche, Vosne-Romanee, Fixin
c) Charmes-Chambertin, Clos des Lambrays, Bonnes-Mares
d) Richebourg, Le Montrachet, Aloxe-Corton

A

c) Charmes-Chambertin, Clos des Lambrays, Bonnes-Mares

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51
Q

Solutré is a commune in:

A
  • Mâconnais
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52
Q

Sancerre is produced where?

A
  • Central vineyards
53
Q

In which district of the Loire would you find Quarts de Chaume?

A
  • Coteaux du Layon (Anjou-Saumur)
54
Q

Which of the following is a sweet wine?

a) Muscadet de Sêvre-et-Maine
b) Coteaux de la Loire
c) Bourgeuil
d) Bonnezeaux

A

d) Bonnezeaux (Blanc Liquoreux)

100% Chenin Blanc

55
Q

Which of the followig groups are all producers of sweet wines?

a) Muscat de Beaumes-de-Venise, Rivesaltes, Cérons
b) Sauternes, Barsac, Fronsac
c) Loupiac, Madiran, Monzabillac
d) St. Croix-du-Mont, Corbières,Murrumbidgee

A

a) Muscat de Beaumes-de-Venise, Rivesaltes, Cérons

56
Q

Blanquette de Limoux is famous for its:

Where is it Located?

Dominant grapes?

A
  • Sparkling wines (methode traditionel)

—>Located in Languedoc-Rousillon

—>50% Mauzac (local name for Blanquette)

Chardonnay

Chenin Blanc

57
Q

Which of the following is a DOCG wine?

a) Asti
b) Bardolino
c) Sassicaia
d) Orvieto

A

a) Asti DOCG (Piedmont)

58
Q

Where is Vermentino de Gallura DOCG produced?

A
  • Sardinia
59
Q

What is the main grape used in Orvieto production?

A
  • Trebbiano
60
Q

The majority of of the Cava DO is situated in which Spanish demarcated region?

A
  • Penedès
61
Q

Where is Vinho Verde produced?

A
  • Portugal
62
Q

Soutomaior is a sub-region of:

A
  • Rias-Baixas (Galicia, Spain)
63
Q

Which of the following villages is renowned forg.U. red wines?

a) Würzburg
b) Eitelsbach
c) Assmanshausen
d) Kreuznach

A
  • Assmanshausen (Rheingau- specializes in reds spätburgunder)
64
Q

Where is commandaria produced?

A
  • Cyprus ( a dessert wine made of Mavro* (red) and *Xynisteri (white) grapes)
65
Q

What is the name of the most important town of the Cava DO?

A
  • San Sadurní d’Anoia
66
Q

Where is Vega Sicilia located?

A
  • Valbuena, Ribera del Duero (Spain)
67
Q

In which country is the Danubian wine region?

A
  • Bulgaria
68
Q

Where is Hunter Zone located?

A
  • New South Wales, Australia
69
Q

Malborough is a wine-producing area in:

A
  • South Island of New Zealand
70
Q

Where is Dundee Hills AVA located?

A
  • Oregon
71
Q

The Livermore Valley is a sub-appellation within which AVA?

A
  • San Francisco Bay
72
Q

Where is Okanagan Valley located?

A
  • British Columbia, Canada
73
Q

The Pinotage varietal was developed in which country/region?

A
  • South Africa
74
Q

Elgin is a wine district where?

A
  • South Africa
75
Q

Where does Vitis Lambrusca grapes are widely grown?

A
  • New York State
76
Q

Which mountain range creates a rain shadow effect in Oregon?

A
  • Cascade Mountains
77
Q

In which country is the Casablanca wine region?

A
  • Aconcagua DO , Chile
78
Q

What is the leading grape for quality red wine in Argentina?

A
  • Malbec
79
Q

What is the name given to Australian Sherry style wines?

A
  • Apera
80
Q

What is the name given to Australian Port style wines?

A
  • Tawny
81
Q

Which of the following produces the carbon dioxide present in a bottle of Champagne?

a) dégorgement
b) dosage
c) liqueur de tirage
d) remuage

A

c) liquer de tirage

82
Q

Coteaux Champenois is correctly described as:

A
  • Still wine from Champagne
83
Q

How many standard sizes bottles would be required to equal the capacity of a Jeroboam?

A
  • 4 bottles
84
Q

Dom Pérignon was a cellar master at an abbey in:

A
  • Hautvillers
85
Q

What is the German wine term that means slightly sparkling?

A
  • Spritzig
86
Q

What does Crémant stand for?

A
  • A French Méthode Traditionnelle sparkling wine other than Champagne
87
Q

Sherry fermentation is carried out in:

a) bodega
b) criaderas
c) estufados
d) soleras

A

a) bodegas

88
Q

Venencia refers to the:

A
  • Long-handled cup used to extract samples from a Sherry cask.
89
Q

What is vin doux naturel?

A
  • wine produced without the use of chemicals
90
Q

Manzanilla Sherry is correctly described as a:

a) light-coloured dry Sherry
b) gold-coloured dry Sherry
c) light-coloured sweet Sherry
d) gold-coloured sweet Sherry

A

a) light-coloured dry Sherry

91
Q

The number of years Late Bottled Vintage (LBV) Port remains in cask before being bottled is:

A
  • 4-6 years
92
Q

Vintage Madeira will have been matured in oak barrels for a minimum of:

A
  • 20 years
93
Q

Which of the following ia a correct production method for Irish whiskey?

a) barley and other grain, and distilled twice in a pot still
b) maize only, and distilled twice in a continous still
c) barley and other grain, and distilled three times in a pot still
d) maize only, and distilled once in a continous still

A

c) barley and other grain, and distilled three times in a pot still

94
Q

The part of the distillate from which Cognac is finally produced is called:

A
  • bonne chauffe
95
Q

Fine champagne is made entirely from grapes which have been grown in the:

A
  • Petite champagne and Grande champagne
96
Q

Which of the following spirits would not be correctly referred to as alcohol blanc?

a) Calvados
b) Framboise
c) Mirabelle
d) Poire William

A

a) Calvados

97
Q

Where is Angostura bitters produced?

A
  • Trinidad, Caribbean Sea
98
Q

Tequila is produced from:

a) rye
b) a species of the Agave
c) sugar cane
d) barley

A

b) a species of Agave

99
Q

What is the Japanese name for an unpasteurized Saké?

A
  • Namazake
100
Q

Which of the following has a flavour of caraway?

a) Amaretto
b) Galliano
c) Kummel
d) Sambuca

A

c) Kummel ( sweet liqueur flavored with caraway seed, cumin, and fennel)

101
Q

The mash tun is used in the production of beer to:

a) steep barley to encourage growth
b) boil the hops, wort and sugar together
c) extract the flavour from the malt
d) crack or grind the grains of the malt

A

c) extract the flavour from the malt

102
Q

Where is Apollinaris water produced?

A
  • Germany
103
Q

Quinine is one of the ingredients of:

a) bitter lemon
b) ginger ale
c) Russchian
d) Soda water

A

a) bitter lemon

104
Q

Which of the following drinks is most suitable to serve as an aperitif?

a) Red Dão
b) Schloss Johannisberg Riesling Auslese
c) Alsace Riesling
d) Amarone

A

c) Alsace Riesling

105
Q

Which of the combinations should prove to be the mos satisfactory?

a) Barolo with grilled Dover Sole
c) Fitou with spaghetti bolognese
c) Californian Chenin Blanc with roast rib of beef
d) Châteauneuf-du-Pape with a seletion of hors-d’oeures

A

c) Fitou with spaghetti bolognese

106
Q

The most suitable of the following wines for service with an apple flan would be:

a) Mersault
b) Château Pétrus
c) Loupiac
d) Soave

A

c) Loupiac ( sweet white wine appellation from Bordeaux region made of Semillon, Sauvignon Blanc, Muscadelle, Sauvignon Gris)

107
Q

Suggest three wines which would be suitable to accompany grilled king prawns.

A
  1. Albariño (Rias-Baixas)
  2. Assyrtiko (Santorini)
  3. Soave Classico (Veneto)
  4. Riesling Trocken (Forst, Pfalz)
108
Q

Suggest three wines which would be suitable to be recommended with a cheese board.

A
  1. Local cheese and local wine often taste great together- for instance, Burgundy (Puligny-Montrachet) is good with Époisses.
  2. I would go for some bubbles (for any specific cheese would go very well)- for instance, a Blanc d Blancs Champagne Millesimé fuller-bodied style.
  3. Sweet and Fortified wines are very good option as well- for instance, Off-dry Pinot Gris or Riesling goes well with the salty pungency of the blue cheese. Sherry (amontillado, oloroso…) Port, Madeira and Marsala are very versatile options as well for any type of cheese.
109
Q

What drinks should be offered with the service of the coffee?

A

Liqueurs:

  • Marc de Bourgogne
  • Grappa
  • Tequila

Brandies:

  • Armagnac
  • Calvados
  • Cognac

Malts:

  • Scotch whiskey
  • Gin
  • Vodka
  • Rum

Ports:

  • Ruby
  • Tawny
  • LBV

Madeiras:

  • Bual
  • Cercial
  • Malmsey
110
Q

Which style of glass would be suitable to serve a lager beer?

A
  • Pilsner
111
Q

Which of the following cocktail ingredients must never be shaken in a cocktail shaker?

a) Angostura bitters
b) cream
c) egg white
d) soda water

A

d) soda water

112
Q

Which of the following drinks contains Campari?

a) Americano
b) Bloody Mary
c) Sidecar
d) Pink Lady

A

a) Americano
* Negroni

113
Q

A white lady cocktail contains:

a) fresh orange juice
b) fresh lemon juice
c) a cube of sugar
d) vodka

A

d) vokda

Ingredients:

1 1/2 ounces Vodka

3/4 ounce Cointreau

3/4 ounce freshly squeezed lemon juice

lemon twist, (for garnish)

114
Q

Prince Charles coffee is prepared with:

a) Cognac
b) Drambuie
c) Glayva
d) Scotch Whiskey

A

b) Drambuie

115
Q

When a second bottle of the same wine is ordered by a party of four, the sommelier should present to the host and what are you going to do then?

A
  • Supply the host with a clean glass, offer him a taste, then pour the wine.
116
Q

If the customer complains that the wine is corked, the sommelier should apologize, check it out of sight of the customer and what are you going to do then?

A
  • Change the wine for another bottle.
117
Q

What causes the oxidation of wine?

A
  • The contact with air.
118
Q

What causes wine to become maderized?

A
  • The heat and light, usually caused by storing wine at too high temperature.
119
Q

Which of the following would be the best approach to a customer who orders just one wine which is suitable for the main course before the starter has been served?

a) ‘would you like a wine before this one, sir?’
b) ‘Would you care for a wine to accompany your starter course, sir?’
c) ‘Anything else to drink sir?’
d) ‘You don’t require a drink with your first course then?’

A

b) ‘Would you care for a wine to accompany your starter course, sir?’

120
Q

Suggest ways in which the sale of sweet wine may be increased.

A
  • recommendations on dessert list, verbal or use of trolley or all three.
121
Q

Why are bin numbers used on wine list?

A
  • To reduced errors and to assist customer when ordering.
122
Q

If a member of staff is having difficulty performing a tasks, as a superior what should you do?

A
  • offer advice and encouragement
123
Q

The correct form of address for a duke is?

A
  • ‘Your Grace’
124
Q

The correct form of address for a Bishop is?

A
  • My Lord
125
Q

How many units of alcohol will a standard bottle of 16 percent abv Zinfandel contain?

a) 6
b) 8
c) 12
d) 16

A

c) 12

126
Q

What is the recommended guide to the number of units of alcohol which can be consumed safetly in a week by (a) males and (b) females?

A
  • 21 male
  • 14 female
127
Q

Wines are being kept ready for the service in a dispense area should be at the following temperatures:

Red: ?

White/Rosé/Sparkling wine: ?

A
  • Red: 59-64ºF (15-18ºC)
  • White/Rosé/Sparkling wines: 50ºF (10ºC)
128
Q
A

INTRODUCTORY AND CERTIFIED OF CMS EXAMINATION (30 decks)

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