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Level One Somm > Introduction To Wine Service > Flashcards

Introduction To Wine Service Flashcards

1
Q

What are the duties of sommeliers?

A. Procure wine
B. Serve wine
C. Store wine
D. Rate wine

A

A, B and C

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2
Q

Traditional sommeliers learned on the job, as opposed to formal training. True or false?

A

True

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3
Q

Wines by the glass typically cost:

A. The retail price of a bottle
B. The wholesale price of a bottle
C. Half the retail price if a bottle
D. One quarter the retail price of a bottle

A

A

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4
Q

The highest markup on a restaurant’s wine list is typically on the second cheapest wine. True or false?

A

True

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5
Q

Aged wines are tasted last in a progressive tasting because the alcohol content is higher. True or false?

A

False.

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6
Q

When a sommelier presents a wine tableside, the guest should check for (select all that apply):

A. Price
B. Producer
C. Vintage
D. Alcohol percentage

A

B and C

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7
Q

A guest should inspect the cork for:

A. Flaws
B. Smells
C. Slight dampness on one side
D. Length

A

C

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8
Q

The guest who ordered the wine tastes the wine first. True or false?

A

True

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9
Q

After the host approves the wine, the sommelier pours no more than 4 oz for each guest. True or false?

A

True

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10
Q

The aromas of cork taint include (select all that apply):

A. Wet cardboard
B. Wet leaves
C. Fresh drywall
D. Musty basement

A

A and D

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11
Q

What percentage of bottles sealed with a cork have cork taint?

A. 1-3%
B. 2-3%
C. 2-4%
D. 3-5%

A

D

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12
Q

Rich white wines are served at a lower temperature than light white wines. True or false?

A

False

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13
Q

The fastest way to chill wine is to:

A. Refrigerate it
B. Submerge in an ice bath
C. Submerge in an ice bath with salt
D. Submerge in chipped ice

A

C

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14
Q

What is the name of the official glass for tasting in the wine industry?

A. INFJ
B. INTP
C. INOA
D. INAO

A

D

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15
Q

The most important feature of a wine glass is the:

A. Bowl
B. Stem
C. Lip
D. Rim

A

B

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16
Q

Flutes are used to serve sparkling wine because:

A. They reflect more light
B. They trap more oxygen
C. They highlight the bubbles
D. They are easier to sip

A

C

17
Q

The two types of wine that should be decanted are:

A. French wines
B. Expensive wines
C. Tannic wines
D. Aged wines

A

C and D

18
Q

It’s not necessary to decant white wines unless they are aged. True and false?

A

True

19
Q

All wines get better with time. True or false?

A

False

20
Q

Select the conditions of a good wine cellar. Select all that apply:

A. Kitchen adjacent
B. Low light
C. Horizontal shelving
D. Low humidity

A

B and C

21
Q

Large format bottles are better for aging wine. True or false?

A

True

Level One Somm (6 decks)

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