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Somm practice test > Part 1 > Flashcards

Part 1 Flashcards

0
Q

What characteristic does a wine that has undergone Malo-lactic fermentation have?

A

Increased smoothness

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1
Q

What is the role of Sulfur Dioxide (SO2) in wine?

A

?

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2
Q

When can a sparkling wine be defined as “Vintage/Milesime”?

A

When the wine is made 100% from one vintage

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3
Q

Where does the “Classical Method” Refermentation for sparkling wine take place?

A

In the bottle to be sold

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4
Q

Which distillate derives from wine?

A

Brandy

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5
Q

What does the term “frizzante” legally mean on a bottle of sparkling wine?

A

Slightly sparkling

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6
Q

What is the primary sensation given by tannins?

A

Roughness

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7
Q

Where do we find a grapes primary aromas (Terpenes)?

A

In the skin

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8
Q

What is the name of the “noble rot” that attacks grapes?

A

Botrytis Cinerea

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9
Q

What does the LOW service temperature do to our tasting of wine?

A

Increases our perception of the hardnesses

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10
Q

When do we use the term “Fragrant” in wine tasting?

A

In the olfactory examination

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11
Q

Which term do we use to reinforce a specific scent in wine?

A

Frank

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12
Q

Which term for sparkling wines below represents the Driest wine?

a) Pas Dose’/Dosage Zero
b) Brut
c) Extra Dry
d) Demi-Sec

A

a) Pas Dose’/Dosage Zero

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13
Q

Where do we find the color/pigmentation in grapes?

A

Skin

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14
Q

Where do the softest/most elegant tannins come from?

A

Oak

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15
Q

What term do we use for wine that has undergone the addition of ethyl alcohol?

A

Fortified

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16
Q

What is the term that describes wine that has been made following the cycles of the moon?

A

Bio-Dynamic

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17
Q

Which factor is used to evaluate the consistency of the wine?

A

The fall-rate of the tears

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18
Q

Single Malt Whisky is made with which primary raw material?

A

Barley

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19
Q

What does the term TERROIR include?

a) Viticultural methods, winemaking, climate
b) Climate, Soil, winemaking
c) Soil, geography, local culture
d) Soil, Climate, Geography

A

d) Soil, Climate, Geography

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20
Q

What does high density plan vine planting cause?

A

Higher quality grapes

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21
Q

What is the historical parasite that kills the vine?

A

Phylloxera

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22
Q

What do we mean by “potential alcohol”?

A

The amount of alcohol a wine would have if all sugars in the juice were fermented.

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23
Q

What is the technical name of the product obtained from pressing grapes?

A

Must

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24
Q

“Purple-red” in a wine is synonymous with what?

A

Youth

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25
Q

What is the name of the re-fermentation method carried out ins steel tanks?

A

Charmat

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26
Q

Which component of wine tasting below is defined as “Tactile”?

a) acidity
b) Alcohol
c) Mineral substances (sapidity)
d) Persistence

A

b) Alcohol

27
Q

In which section of the technical tasting could we find ourselves utilizing our own preferences?

A

Olfactory Quality

28
Q

What is the name of the vinification method utilized for wine such as Beaujolais Nouveau (France) or Novello (Italy)

A

carbonic maceration

29
Q

What are the terms for Limpidity?

A 
Veiled
Moderately limpid
Limpid
Crystal-clear 
Brilliant
30
Q

What are the terms for the color of a white wine?

A

Greenish yellow
Straw yellow
Golden yellow
Amber

31
Q

What are the terms for the color of a red wine?

A

Purple red
Ruby red
Garnet red
Brick red

32
Q

What are the terms for consistency?

A 
Fluid 
Barely consistent
Moderately consistent
Consistent
Syrupy
33
Q

What are the terms for Effervescence (Perlage)?

A

Bubble size

  • Large
  • Moderately fine
  • Fine

Bubble Number

  • Few
  • Moderately numerous
  • Numerous

Bubble Persistence

  • Fading
  • Moderately persistent
  • Persistent
34
Q

What are the categories of the Visual examination?

A

Limpidity

Color

Consistency

Effervescence (Perlage)

35
Q

What are the categories of the Olfactory examination?

A

Intensity

Complexity

Quality

Description

36
Q

What are the terms for Intensity?

A 
Lacking
Barely Intense
Moderately Intense
Intense
Very Intense
37
Q

What are the terms for complexity?

A 
Lacking
Barely complex
Moderately complex
Complex
Broad
38
Q

What are the terms for Quality?

A 
Coarse 
Barely Fine
Moderately fine
Fine
Excellent
39
Q

What are the 2 main categories for the Taste Olfactory Examination?

A

Softnesses & Hardnesses

40
Q

What are the different Softnesses we judge?

A

Sugars

Alcohols

Polyalcohols

41
Q

What are the Hardnesses we judge?

A

Acids

Tannins

Mineral Substances

42
Q

What are the terms for Sugars?

A 
Dry
Medium dry
Medium sweet
Sweet
Cloying
43
Q

What are the terms for Alcohols?

A 
Light
Barely warm
Moderately warm
Warm
Alcoholic
44
Q

What are the terms for Ployalcohols?

A 
Harsh
Barely Smooth
Moderately Smooth
Smooth
Stodgy
45
Q

What are the terms for Acids?

A 
Flat
Barely Crisp
Moderately crisp
Crisp
Acidulous
46
Q

What are the terms for Tannins?

A 
Flabby
Barely Tannic
Moderately Tannic
Tannic
Astringent
47
Q

What are the terms for Mineral Substances?

A 
Tasteless
Barely Sapid
Moderately Sapid
Sapid
Salty
48
Q

What are the Secondary categories for the taste olfactory examination?

A

Balance

Palate intensity

Persistence (finish)

Palate Quality

Tannin Quality

49
Q

What are the Final Considerations categories?

A

Structure

Typicality

State of Evolution

Harmony

50
Q

What are the terms for Balance?

A

Barely Balanced

Moderately balanced

Balanced

51
Q

What are the term for Palate Intensity?

A

Lacking

Barely Intense

Moderately Intense

Intense

Very Intense

52
Q

What are the terms for Persistence (finish)?

A

Short

Barely persistent

Moderately persistent

Persistent

Very persistent

53
Q

What are the terms for palate quality?

A

Coarse

Barely fine

Moderately Fine

Fine

Excellent

54
Q

What are the terms for Tannin Quality?

A

Coarse

Firm

Elegant

Silky

Soft

55
Q

What are the terms used for Structure?

A

Light Bodied

Medium Bodied

Full Bodied

Robust

Heavy

56
Q

What are the terms for Typicality?

A

Barely Typical

Moderately Typical

Typical

57
Q

What are the terms for State of Evolution?

A

Immature

Young

Ready

Mature

Old

58
Q

What are the terms used for Harmony?

A

Barely Harmonious

Moderately Harmonious

Harmonious

59
Q

What are the terms for Bubble Size?

A

Large
Moderately fine
Fine

60
Q

What are the terms for Bubble Number?

A

Few
Moderately Numerous
Numerous

61
Q

What are the terms for Bubble Persistence

A

Fading
Moderately Persistent
Persistent

62
Q

In which 3 categories is the 1st (and negative term) ‘Coarse’?

A 
Quality (Olfactory Examination)
Palate Quality (Taste-Olfactory Examination)
Tannin Quality (Taste-Olfactory Examination)
63
Q

In which 3 categories is the 1st (and negative) term ‘Lacking’?

A

Intensity (Olfactory Examination)
Complexity (Olfactory Examination)
Palate Intensity (Taste-Olfactory Examination)

64
Q

What are the terms for Rose wine?

A

Soft Rose
Cherry Rose
Dark Rose

Somm practice test (3 decks)

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