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Intro Sommelier Course > Intro Sommelier Course - Day One > Flashcards

Intro Sommelier Course - Day One Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Viticulture: What is viticulture?

A

This is the art — and science — of vine growing

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2
Q

Viticulture: What are some financial considerations for the location/geography of planting a vineyard or starting a winery?

A

Planting a vineyard or starting a winery costs a good deal of money regardless of location, yet costs vary dramatically from region to region. Prime real estate in the Napa Valley or Burgundy would provide a new enterprise with strong initial credibility, but also would prove to be extremely expensive. By contrast, establishing a vineyard and winery in a less famous region could make for a slower start in terms of reputation, but involve much lower land costs.

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3
Q

Viticulture: The majority of the world’s vineyards are planted:

A

Most grapes varieties thrive in temperate climates. Most vine growing occurs between the 30º and 50º latitudes in the Northern and Southern hemispheres. However, grapes can be grown in extreme climates above and below these latitudes lines can be accomplished.

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4
Q

Viticulture: What are the 4 specific climates important when considering viticultural areas?

A

Continental, maritime, Mediterranean, High Desert

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5
Q

Viticulture: What are diurnal shifts?

A

Factor affecting climate. The difference between average daytime high and nighttime low temperatures. This can affect the ripening of grapes and the balancing of acidity and sugar.

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6
Q

Viticulture: What are climate moderators that have a strong influence on climate by warming or cooling it?

A

Bodies of water and mountains

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7
Q

Viticulture: What is a rain shadow?

A

A dry area on one side of a mountain opposite the wind, rain, and generally poor weather. There are many important wine regions in the world that exist in rain shadows.

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8
Q

Viticulture: What are some of the important properties of various soil types?

A

Drainage of water, water retention, sun reflection

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9
Q

Viticulture: What are tannins?

A

Located in grape skins. Lend structure, but also astringency in red wines

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10
Q

Viticulture: Most quality grape varieties we see today are made from which vine species?

A

Vinis vinifera. Upwards of 10,000 varieties

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11
Q

Viticulture: What is green harvesting?

A

A crop thinning method of dropping or cutting unripe grape bunches off the vine before harvest to decrease yields and allow the vine to focus its energy and nutrients on fewer, higher quality bunches.

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12
Q

Viticulture: What is phylloxera?

A

This is a vine louse that destroyed a third of the world’s vines beginning in the late 1800s. It was one of the greatest threats to wine production in history.

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13
Q

Viticulture: What is terroir?

A

Terroir is a French concept that does not have a direct English translation. Terroir is the entire set of factors that influence the development of the vine’s fruit and the characteristics the fruit will show once vinified.

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14
Q

Viticulture: What is a term for looking at the climate’s “big picture” of an entire wine region?

A

Macroclimate

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15
Q

Viticulture: What is a term for looking at the climate of a particular vineyard?

A

Mesoclimate

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16
Q

Viticulture: What is a term for looking at the climate of single row vines or a specific vine?

A

Microclimate

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17
Q

Viticulture: Name 3 positive effects of wind in a vineyard.

A

Wind can cool a growing region (if originating from over cool ocean waters, for example) or lend warmth and drier air (if originating from a desert), helping prevent mold or rot.

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18
Q

Viticulture: Name 3 wine regions of the world that are affected by rain shadows.

A

Alsace, Rioja, Washington State

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19
Q

Vinification: What is vinification?

A

The process involves decisions and practices made in the winery by the winemaker that affect quality and style.

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20
Q

Vinification: What is fermentation?

A

This is a chemical reaction whereby sugar from ripe grape juice plus yeast either ambient in the air or inoculated by the winemaker yields (produces) alcohol and carbon dioxide (CO2), as well as flavors, aromas, and heat.

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21
Q

Vinification: What flavors are imparted by American oak barrels?

A

Often has bold, more intense flavors of vanilla, baking spices, dill, and coconut

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22
Q

Vinification: What flavors are imparted by French oak barrels?

A

Often subtler aromas of vanilla, toast, and spice

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23
Q

Vinification: What is malolactic fermentation?

A

Tart malic acid, which occurs naturally in grapes, are converted to softer-tasting lactic acid. “Malo” or “ML” is a process that occurs naturally in both red and white wines. No flavor is imparted to red wines, but ML can impart buttery or buttered popcorn flavors and a creamy texture to white wines.

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24
Q

Vinification: What is carbonic maceration?

A

Tanks filled with whole berries are blanketed under CO2 gas. Grapes begin to ferment from the inside (intracellular fermentation). Berries at the bottom of the tank are crushed and ferment normally. Unique aromas and flavors are produced. This technique is historically associated most closely with the Beaujolais region of Burgundy, France.

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25
Q

Vinification: What is lees contact?

A

A winemaking decision to leave white and sparkling wines in contact with the yeasts that produced the fermentation. Over time autolysis occurs. This is when yeast cells die and release flavor components into the wine, giving additional richness, creaminess, and texture. Often used in cool-climate growing regions for the purpose of deriving more expressive aromas and flavors from the grape varieties that are rather subtle in these respects.

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26
Q

Vinification: What are lees?

A

After fermentation, yeast cells expire and settle to the bottom of the tank or barrel. This is the term for that accumulated material.

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27
Q

Vinification: What is sur lie aging?

A

When wine is left in contact with the lees for an extended period of time

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28
Q

Vinification: What are the aromas/flavors associated with sur lie aging?

A

Bread dough, yeast, toast

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29
Q

Vinification: What is must?

A

Unfermented grape juice

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30
Q

Vinification: What is cold stabilization?

A

A process that causes tartrate crystals to precipitate out of the wine at a very low temperature (25ºF). Results in clarity in sight

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31
Q

Deductive Tasting Method: How is the color concentration of white wine affected?

A

Young white wines are light and bright, but deepen in color with age (straw > gold > amber > brown). Oxidizes by exposure to air in bottle and oxygen through barrel

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32
Q

Deductive Tasting Method: How is the color concentration of red wine affected?

A

Lighten in color as they age. Dull with tendency to brown. Purple > Ruby > Garnet

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33
Q

Deductive Tasting Method: What is trichloroanisole (TCA)?

A

This chemical compound makes the wine smell like wet, moldy cardboard or musty old newspaper.

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34
Q

Deductive Tasting Method: What causes trichloroanisole (TCA)?

A

It can be caused by corks, barrels, or an entire winery that has been tainted with this.

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35
Q

Deductive Tasting Method: What does tannin do in (red) wine?

A

Sensed as astringency or bitterness, tannin comes primarily from the skin and sometimes the seeds of the grape and is present in all red wines.

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36
Q

Deductive Tasting Method: What does acidity in wine do?

A

Creates mouth-watering sensation

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37
Q

Deductive Tasting Method: What tontributes to the deep purple color of wine and high extraction of color?

A

Grape variety with high pigmentation and staining or color extraction in tears

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38
Q

Deductive Tasting Method: What are the dominant elements in food and beverage pairing?

A

Structural elements (sweetness, tannin, acidity, alcohol, texture), flavor elements (fruit, earthiness, oak), and taste elements (sweet, sour, etc)

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39
Q

Deductive Tasting Method: How should food and beverage compare in intensity?

A

They must roughly match one another in intensity

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40
Q

Deductive Tasting Method: What makes tannins in wine feel more astringent/decrease palate’s perception of acidity?

A

Salt

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41
Q

Deductive Tasting Method: What does animal fat in food do?

A

Decreases the palate’s perception of tannin in wine. Tannins make meats and cheeses feel less rich and fatty

42
Q

Deductive Tasting Method: What should you do when pairing sweet wine with sweet food?

A

Wine should be sweeter than the food

43
Q

Deductive Tasting Method: What does spicy heat in food do?

A

Be inflamed by high-alcohol bevs, be softened by low-alcohol bevs and sweetness in bevs. Pair with bevs that are off-dry, slightly sweet, or low in alcohol

44
Q

Deductive Tasting Method: Which wine is a classic pairing with Stilton?

A

Port

45
Q

France: What system was created by the Institut national de l’origine et de la qualité (INAO) in 1935 in response to widespread fraud in the wine industry?

A

The Appellation d’Origine Contrôlée (AOC) system

46
Q

France: How do the French label their wines?

A

Since French wine law regulates what grapes may be planted in specific wine regions, the grape variety is implied in the particular place’s name (or appellation).

47
Q

France: What makes up 20% of all French wine for wines without geographic indication?

A

Vin de France. Least restrictive, high yields permitted, no place allowed on label, variety/vintage allowed, oak chips allowed

48
Q

France: What makes up 30% of all French wine for wines with geographic indication?

A

IGP/Vin de Pays. 74 delimited regions, fewer restrictions than AOC/AOP, hybrids allowed, varietally labeled, 85% of fruit must be from stated geographic region

49
Q

France: What makes up 50% of all French wine for wines with geographic indication?

A

AOC/AOP. Highest and most exacting designation. Boundaries, grape varietes, viticultural practices, and vinification are all strictly regulated. 100% of grapes must come from stated AOC/AOP

50
Q

France: What are the 6 regions of France?

A

Loire Valley, Bordeaux, Champagne, Alsace, Burgundy, & Rhone Valley

51
Q

Burgundy, France: What wine region is thought to be difficult to understand and is made with one of only two grape varieties?

A

Burgundy

52
Q

Burgundy, France: What were the Cistercian monks in Burgundy responsible for first doing?

A

Mapping soil and perceived terroir

53
Q

Burgundy, France: How did Napoleon’s Code of Inheritance affect the vineyards of Burgundy?

A

Split up the vineyards into smaller and smaller parcels over time. Gave rise to the negociant

54
Q

Burgundy, France: How are the best vineyards in the Cote d’Or designated?

A

33 Grands Crus, 2%

55
Q

Burgundy, France: What are “domaines” on wine labels?

A

These are grower/producers that own the vineyards they are producing wine from. The entire process from growing the grapes to aging and bottling the wine is done by this person themselves.

56
Q

Burgundy, France: What are “negociants” on wine labels?

A

Wine merchants who buy grapes and/or finished wines for blending and bottling under their own labels. This word rarely appears on a label.

57
Q

Burgundy, France: What are “clos” on wine labels?

A

Designates a plot of vineyard land traditionally surrounded with drystone walls. Clos Vougeot, a Grand Cru vineyard next to the tiny village of Vougeot, is the most famous example.

58
Q

Burgundy, France: What are “monopoles” on wine labels?

A

Parcels of vineyard land with single ownership, monopoles are less common than you might think. Ex: Romanee-Conti

59
Q

Burgundy, France: What are some examples of how to read a Burgundy wine label?

A

Village wine, Single Vineyard Premier Cru (1^er Cru), Single Vineyard Grand Cru

60
Q

Burgundy, France: What are the classic regions/villages for Chardonnay in Burgundy?

A

Chablis, Macon, Pouilly-Fuisse

61
Q

Burgundy, France: What is an example of a designated Chablis Grand Cru?

A

Les Clos

62
Q

Burgundy, France: What does Cote mean?

A

Hillside/slope. A primary aspect of terroir is location of vineyard on slopes. Ex: Cote d’Or

63
Q

Burgundy, France: What villages/regions/grands crus are of the Pinot Noir grape variety?

A

Pommard, Volay, Gevrey-Chambertin, and Musigny

64
Q

Burgundy, France: What villages/regions/grands crus are of the Chardonnay grape variety?

A

Les Clos & Meursault

65
Q

Burgundy, France: What villages/regions/grands crus are of the Gamay grape variety?

A

Morgon

66
Q

Burgundy, France: What villages/regions/grands crus are of the Aligote variety?

A

Bouzeron

67
Q

Burgundy, France: What are in the Cote Chalonnais?

A

Mercurey, Givry, & Rully

68
Q

Bordeaux, France: What are the Bordeaux white grape varieties?

A

Sauvignon Blanc, Semillon, Muscadelle (small quantities)

69
Q

Bordeaux, France: What are the Bordeaux red grape varieties?

A

Merlot (most widely planted), Cabernet Sauvignon, Cabernet Franc, Petit Verdot (small quantities), Malbec (allowed but rare), Carmenere (allowed but rare)

70
Q

Bordeaux, France: Red wines from Medoc (left bank) ratio?

A

70% Cabernet Sauvignon, 30% Merlot

71
Q

Bordeaux, France: Dry white wines mainly from Graves (Pessac-Leognan) on the left bank and Entre-Deux-Mers ratio?

A

70% Merlot, 30% Cabernet Franc

72
Q

Bordeaux, France: Red wines from Saint-Emilion and Pomerol (right bank) ratio?

A

80% Sauvignon Blanc, 20% Semillon. Majority of cheap are made without oak

73
Q

Bordeaux, France: Sweet wines mainly from Sauternes and nearby communes ratio?

A

80% Semillon, 20% Sauvignon Blanc, small percentage Muscadelle

74
Q

Bordeaux, France: What area in Bordeaux is the most renowned red wine area and has the best Cabernet Sauvignon in France with gravel?

A

Left Bank

75
Q

Bordeaux, France: What are the first 5 growth chateaux?

A

Lafite Rothschild, Latour, Margaux, Haut-Brion, Mouton Rothschild

76
Q

Champagne, France: What are the 3 grape varieties?

A

Chardonnay, Pinot Noir, Meunier

77
Q

Champagne, France: What are the 3 sub-regions of Champagne?

A

Valee de la Marne, Cote des Blancs, Montagne de Reims

78
Q

Champagne, France: What is champagne?

A

Made using methode champenoise to create sparkling wine encoded in regional wine laws. Spends at last 12 month on lees, min 15 months total aging

79
Q

Champagne, France: What is autolysis?

A

Yeast cells gradually breaking down

80
Q

Champagne, France: What are the steps of making sparkling wine (methode champenoise)?

A
  1. Make the base still wine. 2. Assemblage of “cuvee” (assembling the blend). 3. Secondary fermentation. 4. Sur lie aging. 5. Riddling (Remuage) - removal of sediment pt 1. 6. Disgorging (Degorgement) - removal of sediment pt 2. 7. Dosage
81
Q

Champagne, France: What are other methods of sparkling wine production?

A

Transfer method (no need for riddling) and tank/charmat method (Prosecco)

82
Q

Loire Valley, France: What is the longest river in France?

A

Loire

83
Q

Loire Valley, France: What are the major sub-regions of the Loire Valley?

A

Pays Nantais, Anjou-Saumur, Touraine, & Central Vineyards

84
Q

Loire Valley, France: What are the 5 primary grape varieties of the Loire Valley?

A

Melon de Bourgogne, Chenin Blanc, Cabernet Franc, Sauvignon Blanc, Pinot Noir

85
Q

Loire Valley, France: Sancerre Rouge is associated with which grape variety?

A

Pinot Noir

86
Q

Loire Valley, France: Sancerre Blanc & Pouilly-Fume are associated with which grape variety?

A

Sauvignon Blanc

87
Q

Loire Valley, France: Savennieres and Vouvray are associated with which grape variety?

A

Chenin Blanc

88
Q

Loire Valley, France: Muscadet de Sevre-et-Maine is associated with which grape variety?

A

Melon de Bourgogne

89
Q

Loire Valley, France: Chinon and Bourgueil are associated with which grape variety?

A

Cabernet Franc

90
Q

Loire Valley, France: Tuffeau is an important soil type of which area?

A

Touraine

91
Q

Alsace, France: Where is Alsace located?

A

Highly desirable and hotly disputed alternating French and German rule over the centuries nestled between the Vosges Mtns (rain shadow) and Rhine River

92
Q

Alsace, France: What are the effects of the rain shadow from the Vosges Mountains?

A

Drier and sunnier climate, long growing season, riper grapes, higher alcohol potential, fuller-bodied wines

93
Q

Alsace, France: What 4 white grape varieties can be planted in the 51 Alsace Grand Cru AOP?

A

Riesling, Gewurztraminer, Muscat, and Pinot Gris

94
Q

Alsace, France: Alsace wine must contain X% of that grape variety

A

1

95
Q

What is botrytis?

A

Fungi with notes of honey, ginger, saffron, mushroom

96
Q

Rhone Valley, France: What are the main white grape varieties of Northern Rhone?

A

Viognier, Marsanne, and Roussanne

97
Q

Rhone Valley, France: What are the main red grape varieties of Northern Rhone?

A

Syrah

98
Q

Rhone Valley, France: What are the main white grape varieties of Southern Rhone?

A

Roussanne, Clairette, Grenache Blanc

99
Q

Rhone Valley, France: What are the main red grape varieties of Southern Rhone?

A

Grenache, Syrah, Mourvedre

100
Q

Rhone Valley, France: What is the climate of Northern Rhone?

A

Continental. Rhone River is climate moderator warming slopes and reflecting sunlight. Mistral winds warm area and dry climate

101
Q

Rhone Valley, France: What is the climate of Southern Rhone?

A

Mediterrean, mistral winds cool area, Rhone River moderates and cools temps, hot summers moderated by diurnal temp swings

102
Q

Rhone Valley, France: What are mistral winds?

A

Prominent airflow beginning in Switzerland which act as a climate moderator for Rhone’s vineyards. Warm adjacent slopes and reflect sunlight up to vines

Intro Sommelier Course (2 decks)

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