Level 3 Sommelier Introduction

Question 1

Genus Species for Common Wine Grape

Answer 1

VItis VInifera

Question 2

What are the 3 Wine Production Climates

Answer 2

Continental (seasons, with short growing season, harvest in last Sept, early October, Vineyards go dormant in winter)
Maritime (Longer growing season, cool, wet winters, unexpected hail storms and crop damage)
Mediterranean (most pleasant region, longer growing seasons, warm days, cool nights)

Question 3

What are the latitudes in which most wine production takes place?

Answer 3

30th to 50th Latitude North or South

Question 4

When and where did wine production begin?

Answer 4

8000 years ago in Transcaucasia (the nation of Georgia)
Followed by the Phoenicians 6000 years ago in what is now Lebanon.
Followed by the Greeks 3000 years ago
And the Romans, 2000 years ago who added the use of Oak Barrels. They spread wine all along the trade routes of Europe and Asia.

Question 5

What is Terrior?

Answer 5

Means a “sense of place.” Wine represents the places the grapes are grown and the wine is produced.

Question 6

What are the Elements of Terroir?

Answer 6

Climate Factors (seasons, temperature range, rainfall, humidity, percentage sunshine)

• Temperature (ideally mean annual temperature of 60 degrees)
• Sunshine (Provides the energy for photosynthesis)
• Precipitation (Not just how much but when)

Soil Factors (composition of the geology, nutrients, temperature, drainage, etc.)

Slope Factors (altitude, heat, shelter, aspect to the sun)

Question 7

What is F-E-W?

Answer 7

Fruit - Earth- Oak (Wood)

Question 8

What are the 5 S’s of Wine Tasting?

Answer 8

1. See
2. Swirl
3. Sniff
4. Sip
5. Savor

Question 9

What are the 6 Primary Categories of Aroma?

Answer 9

1. Pyrazines (clean, fresh, floral) - Green Pepper
2. Terpenes (linalool, limonene, citronelle) - Rose, Lavander, Licorice
3. Esters - (resulting from fermentation/yeast) Ripe Fruit
4. Aldehydes (during the aging process) - tart under-ripe ns
5. Other (earthy, mercaptans) truffles, mushrooms
6. Oak Barrels (resulting from production) vanillin, clove, cinnamon, caramel

Question 10

How do we taste?

Answer 10

Olfactory Bulb (nasal cavity)
Tongue (bitter, salty, sour, sweet and umami (savory)
Nervous System

Question 11

What is mouth feel?

Answer 11

The tactical sensations experienced by the tongue including texture, weight, temperature and astringency (dryness.

Question 12

What is flavor?

Answer 12

Aromas (olfactory bulb)
Taste sensations (registered on the tongue)
Mouthfeel (triggered by the trigeminal nerve)

Question 13

Which of the following is a primary source of aroma?
The type and length of aging
Chemical Compounds of the grapes
Microbial reactions during production

Answer 13

Chemical Compounds of the grapes

Question 14

Which of the following is a secondary source of aroma?
The type and length of aging
Chemical Compounds of the grapes
Microbial reactions during production

Answer 14

Microbial reactions during production

Question 15

Which of the following is a tertiary source of aroma?
The type and length of aging
Chemical Compounds of the grapes
Microbial reactions during production

Answer 15

The type and length of aging

Question 16

How long does it take for nasal fatigue to set in?

Answer 16

30 seconds

Question 17

The tongue is used to register what in wine?

Answer 17

Acid Levels
Tannin Levels
Alcohol Levels

Question 18

Mouthfeel is stimuli experienced on the tongue and includes what?

Answer 18

Texture
Weight
Flavor

Question 19

The tongue experiences 5 taste sensations. What are they?

Answer 19

Sweet
Sour
Bitter
Salty
Umami

Question 20

Flavor is comprised of what three elements?

Answer 20

Aromatics (via the olfactory bulb)
Mouthfeel
Taste Sensations