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Part One Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Light wine

A

Unfortified wine which is lacking in body and has low alchol content

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2
Q

Heavy wine

A

Fortified wine or liquor wine made by adding grape spirit (brandy)

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3
Q

Methods to make sweet wine

A
  1. Sauternes: sugar is left after fermentation
  2. Chaptalization
  3. VDN: add alchol in the first stages of fermentation
  4. Vin de liqueur/Mistelle: add grape spirit (brandy) to I fermented must
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4
Q

Example of Vin de Liqueur

A

Pienau de Charante

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5
Q

1 advantage of screw caps

A

Wine ages slower

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6
Q

1 fault scorecard wine can have

A

Reduction ( hydrogene sulphide)

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7
Q

Warmer temperature enhance…and hide…

A

Enhance aromas, fruit, alchol and sweetness
Hide tannins and acidity

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8
Q

Cooler temperatures enhance… and hide…

A

Enhance tannins and acidity
Hide aromas, sweetness and alchol

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9
Q

Alchol levels

A

Low < 10
Medium - 10-11
Medium 11.5-12.5
Medium + 13-14
High 14 +

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10
Q

Viticulture contributing elements

A

Soil
Climate
Location
Aspect

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11
Q

Which soil do
Chardonnay
Merlot
Cabernet Sauvignon
Prefer?

A

C: limestone, calcareous and chalk
M: clay
CS: sand and gravel

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12
Q

Annual average ideal temperature to grow vines

A

Average is 14, not lower than 10

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13
Q

What happens to the grapes if it’s too hot?

A

Small grapes, think skin, low acidity and high alchol

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14
Q

What happens to the grapes if it’s too cold?

A

High acidity, less flavors and sugar

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15
Q

What is the winkler index?

A

It’s a classification of the climatic zones from 1 to 5 according to their annual averages. 1 is the coolest

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16
Q

Where is frost most common?

A

Chablis
Champagne
Germany
California

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17
Q

Methods to defeat frost

A

Oil stoves
Spersion system
Turbines and propellers

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18
Q

Natural solutions to defeat frost

A

South-facing aspects
Trees on top of the vineyard
Water bodies
Drainage
Wind

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19
Q

Main types of vine

A

Vitis Vinifera

Vitis riparia
Vitis rupestris
Vitis barlandieri

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20
Q

What’s an hybrid?

A

It’s a crossing between two different species of vines

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21
Q

Why was grafting born?

A

Due to phylloxera in the 19th century

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22
Q

When was the last case of phylloxera?

A

Yarra valley, 2007

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23
Q

What is grafting?

A

Technique to join a rootstock to a vitis vinifera

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24
Q

What types of grafting there are? Explain them

A

Bench grafting: one rootstock per type is joined with the other and put in a warm place to encourage fusion (nursery)

Head grafting: a grape grower with an established vineyard decides to switch variety. A graft of the new variety is attached to the chopped trunk

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25
Q

Why is the American vine not used for wine production?

A

It does not have appealing aromas and flavors

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26
Q

Methods to propagate a vine and explain them

A

Cuttying: section of a vine shoot is cut and planted

Layering: a cane is bent down to the ground, it grows roots and the link between the two is cut

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27
Q

How many yeast cells there are on the skin of a grape?

A

10k-100k

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28
Q

What is égrappoir?

A

The process of removing stalks before crushing

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29
Q

What do pips contain that is not suitable for winemaking?

A

Bitter oils

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30
Q

Parts of a vine

A
  1. Green parts: leaves, tendrils, fruit and flower, buds
  2. 1 year old wood
  3. Permanent wood
  4. Roots
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31
Q

Cabernet Sauvignon came from the crossing of which two varieties?

A

Cabernet franc and Sauvignon blanc

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32
Q

Muller Thurgau came from the crossing of which two varieties?

A

Madeline royal and Riesling

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33
Q

Pinotage came from the crossing of which two varieties?

A

Cinsault and Pinot noir

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34
Q

What is an hybrid? And give an example

A

A vine which parents come from two different Species

Vidal from Canada

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35
Q

Where has phylloxera never arrived?

A

Portugal, Chile, mosel, Argentina, Australia

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36
Q

Define sustainable agriculture

A

A type of agriculture that limits the use of chemicals although it is allowed

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37
Q

Define organic agriculture

A

A type of agriculture where chemicals are almost non-existent

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38
Q

Define Biodynamic agriculture

A

A type of agriculture created by rudolf Steiner in 1924 which is based in astronomy, philosophy and cosmology. No chemicals, only preparations

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39
Q

Characteristics of natural wine

A

Grapes come from organic/biodynamic farming
Hand picking only
No alterations
No filtering or fining
Need to be decanted and filtered

In 2020 INAO created “vin method naturel”

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40
Q

What categories of natural wines exist?

A

Sans sulphite ajoutès
30ml\l de sulphite ajoutès

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41
Q

Vineyards pets

A

Phylloxera
Mammals and birds
Nematodes
Insects

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42
Q

Fungal diseases in vineyards

A

Powdery mildew
Downy mildew
Grey rot
Esca
Dead arm/eutypa

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43
Q

Other deseases in vineyards

A

Viruses
Bacterial diseases
Coulure
Flavescence doree
Millerandage
Pierce’s desease

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44
Q

Viruses in vineyards

A

Leaf roll virus
Fan leaf virus

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45
Q

What is triage?

A

Process of hand-sorting grapes bro get rid of bad quality ones

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46
Q

What is maceration pelliculaire or cold soak?

A

Skin contact

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47
Q

What is cuvaison?

A

Fermentation starts while in contact with the skins

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48
Q

What is vin de goutte?

A

Free-run
Free-flow wine

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49
Q

What is vin the presse?

A

The resulting wine from pressing skins and everything

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50
Q

What is the Marc?

A

Mix of skins, pips, stems, and stalks that can be used as fertilizer or distilled again to produce a regional brandy es. Marc de Bourgogne

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51
Q

At what point do wild yeasts and acetobacter dies?

A

When there is no oxygen and/or 4% abv is reached

52
Q

When does saccharomyces cerevisiae develop?

A

In absence of oxygen and and between 10 and 30 degrees

53
Q

What happens if SO2 is added to unfermented must?

A

It kills unwanted mounds and yeasts or it can prevent them

54
Q

Why a little time on the skins is always suggested?

A

It avoids oxidation

55
Q

What kinds of clarifications methods exists?

A

Settling
Centrifugation
Fining
Filtration

56
Q

What are the benefits of blending?

A

Keep the style of a wine
Consistency of the wine
Balance

57
Q

What is malolactic fermentation?

A

It is the convention of magic acid into lactic acid + a little carbon dioxide

It reduces the acidity of the wine and produces dyacetil which gives the buttery aromas

58
Q

What does Pétillant mean?

A

When malo takes place in the bottle and makes the wine slightly sparkling and cause a small sediment

59
Q

Bâttonage

A

Stirring up the lees with a stick to increase flavor extraction

60
Q

Buttage

A

Stooping up the soil around a vine to protect the roots from damage

61
Q

Cryoextraction

A

Freezing the grapes to -7 to produce ice wine

Only allowed in cold countries where ice wine is produces

Cannot be called ice wine

62
Q

Cuvaison

A

Maceration of the grape skin (pomace) in the fermenting juice during red wine production to extract colour and tannin

63
Q

Débourbage

A

Process of allowing the solids to settle on the bottom of the vat prior to racking

64
Q

Microclimate

A

Small area around a single or small group of vines or the air above

65
Q

Mesoclimate

A

Climate of a small area such as a vineyard or hill side

66
Q

Macroclimate

A

Climate of a wine region or district

67
Q

What are lees?

A

Dead yeast cells, pieces of pips, skins, stalks

68
Q

Lieu-dit

A

Smallest geographical unit of land within a vineyard

69
Q

Passerillage

A

Grapes are dried up before being pressed. Either in the sun or in a ventilated room

70
Q

Pigeage

A

Process of punching down the cap to extract colour and tannins

71
Q

Remontage

A

Process of pumping over the cap the wine from below to keep it moist

72
Q

Reverse osmosis

A

Technique used to reduce the alchol content in wine

73
Q

Soutirage or racking

A

Transferring the wine from vat to the other leaving the lees behind

74
Q

Spinning cone columns

A

Method to reduce alchol content

75
Q

Süssreserve

A

Unfermented grape juice

76
Q

Veraison

A

Stage of grape cycle when the grape changes colour and softens

77
Q

What’s the minimum % of a variety of the wine is sold under that variety?

In Europe and outside

A

EU - 85%
Rest of the world - 75%

78
Q

Albariño

A

Rias Baixas
Vinho Verde

79
Q

Chardonnay soil

A

Calcium

80
Q

Chenin Blanc

A

Loire - Anjou and Touraine > vouvray, Saumur, Coteaux-du-Layon and savennières

South Africa
US

81
Q

Colombard

A

Production of Armagnac and cognac

South Africa brandy

California, France, South Africa and Australia

82
Q

Folle Blanc

A

Production of Armagnac and cognac

83
Q

Folle Blanche/picpoul

A

Used in the production of gros plant in Muscadet region

84
Q

Gewurztraminer

A

Alsace
Austria
Italy
Germany
Chile
New Zealand
Us

85
Q

Grenache blanc

A

Southern Rhône
Souther france

86
Q

Marsanne

A

Rhône valley
Southern France
California
Australia

87
Q

Muller thurgau

A

Germany
Austria
England
New Zealand

88
Q

Muscadet or melon de Bourgogne

A

Only varsity used in Muscadet, Loire valley

89
Q

List the types of Muscat

A

Muscat blanc a petit grains
Muscat d’alexandrie
Muscat ottonel

90
Q

Pinot blanc

A

Alsace
Austria
Italy (Pinot bianco)
Germany (weissburgunder)
California
Canada

Similar characteristics ti unoaked Chardonnay

91
Q

Pinot gris

A

Alsace
Austria
Germany (rulander or grauburgunder)
Italy
US

Under the synonym of Malvasia it produces sweet wine

92
Q

Rhine Riesling

A

Austria
Alsace Germany
Australia
New Zealand
Us
Chile
South Africa

Old Riesling often shows a petrol character

93
Q

Roussanne

A

Often blended with Marsanne for hermitage blanc and chateauneuf du pape

94
Q

Sauvignon blanc

A

Loire valley - Sancerre and pouilly fumè
Bordeaux
New Zealand - malborough!!
Australia
Chile

95
Q

Semillon

A

Sauternes and barsac
Hunter valley, Australia
New Zealand
South Africa

96
Q

Sylvaner

A

Germany
Austria
Alsace
Franconia

97
Q

Torrontés 3 sub varieties

A

Torrontès Mendocin

Torrontès Riojano

Torrontès sanjuanino

98
Q

Trebbiano

A

Italy

Used for the production of soave, frascati, orvieto

A small percentage is permitted in Chianti

99
Q

Viognier

A

Condrieu
Chateau Grillet in northern Rhône
Languedoc
Us
Australia

Up to 20% is permitted in cote rotie

100
Q

Barbera

A

Italy and us

101
Q

Cabernet Sauvignon and the aromas around the world

A

Australia - mint
California - eucalyptus
South Australia - Christmas pudding

102
Q

Carignan

A

Spain
Languedoc

103
Q

Carmenere

A

Chile

104
Q

Gamay

A

Single variety in Beaujolais

105
Q

Grenache noir

A

Spain
Southern Rhône
Chateauneuf du pape
Gigondas blends
Rioja
Tavel
Lirac
California
Australia

106
Q

Malbec

A

Bordeaux
Cahors
Argentina

107
Q

Montepulciano

A

Marche e abruzzo

108
Q

Mourvedre

A

Chateauneuf du pape
Australia
California

109
Q

Nebbiolo

A

It produces Barolo, barbaresco and gattinara

110
Q

Petit Verdot

A

Bordeaux
Argentina
South Africa

111
Q

Sangiovese

A

California
Italy
Under the name of Brunello it produces brunello di montalcino and Torgiano

112
Q

Syrah/Shiraz

A

North cote du rhone
Chateauneuf du pape
Australia
South Africa
Southern california

113
Q

Tannat

A

Cahors
Madiran
Argentina

114
Q

Tempranillo

A

Rioja
Navarra
Argentina
Port production (tinta roriz)

115
Q

Vintage in:
Francese
Italiano
Spagnolo

A

Millesime and recolte
Vendemmia and annata
Vendimia and consecha

116
Q

Service temperature for wine

A

Sweet 6-8
Light white 7-10
Full body white 10-13

Light red 10-13
Full body red 15-18

Rose 7-10
Sparkling 6-10

117
Q

Why do you decant wine

A

To filter
To oxigenate
To change the temperature of the wine

118
Q

TCA aromas

A

Damp cardboard
Fruit aromas are less fresh
Musty

119
Q

Sulphuric dioxide aromas

A

Extinguished matches

120
Q

Oxidation aromas

A

Toffee
Honey
Caramel
Coffee

121
Q

Volatile acidity aromas

A

Vinegar
Nail polish remover

122
Q

Brett aromas

A

Plastic
Animal aromas
Hot vinyl
Sweaty horse

123
Q

Effervescent wine

A

The wine is undergoing a second fermentation therefore is out of condition

It smells yeasty

124
Q

Cloudy wine

A

It’s due to a protein haze and is out of conditions

125
Q

Maderized wines

A

Wines that have been exposed to too much light or heat

126
Q

Grape name for vino mobile di Montepulciano

A

Prugnolo gentile

CMS (36 decks)

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