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Quiz Questions Flashcards

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Certified Sommelier Exam (CMS 2) flashcards
1
Q

What term refers to the climate of a single vineyard site?

A. Mesoclimate; B. Macroclimate; C. Microclimate; D. Zone

A

Mesoclimate

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2
Q

Where are the majority of the world’s vineyards planted?

A

Between the 30 - 50 degrees latitude lines

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3
Q

What moderators help warm a microclimate?

A

Wind; Rivers (Water); Soil (Reflection?)

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4
Q

Which type of climate is defined by proximity to a large body of water?

Bonus: Other climate types?

A

Maritime

Bonus: Continental, Mediterranean, High Desert

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5
Q

What is phylloxera?

A

A vine louse that destroyed many of the world’s vineyards in the mid to late 1800s

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6
Q

Name 3 positive effects of wind in a vineyard.

A
  1. Cool a growing region (if originating over a body of water)
  2. Warm a growing region (if originating over a desert)
  3. Drier air can help prevent mold and rot
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7
Q

What is a rain shadow?

A

The dry area on one side of a mountain opposite the wind, rain, and generally poor weather; usually on the far side of a body of water; Many important wine regions exist in rain shadows

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8
Q

Name 3 wine regions of the world affected by rain shadow.

A

Mendoza, Argentina (Andes)
Columbia Valley, Washington, USA (Cascades)
Central Otago, New Zealand (Southern Alps)
Alsace, France (Vosges Mountains)

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9
Q

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

A

Vitis Vinifera

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10
Q

Explain why “green harvesting” is practiced.

A

Green harvesting is when unripe clusters of grapes are cut from the vine prematurely; this reduces overall yield and allows the vine to focus its’ energy on higher quality bunches.

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11
Q

How do American oak barrels differ from French oak?

A

They impart more intense aromas of coconut, vanilla, baking spices, and dill; French oak have more subtle notes of vanilla, toast, and spice

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12
Q

What is vinification?

A

Activities and decisions ocurring in the winery that affect the quality and style of the wine

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13
Q

Does stainless steel vinification add flavor to wine?

A

No

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14
Q

What process involves intracellular fermentation of whole berries, in which sugars inside grapes are converted to alcohol in the absence of yeast?

A

Carbonic maceration

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15
Q

In the process of fermentation, yeasts metabolize sugars and produce?

A

Alcohol, CO2, Aromas/Flavors, Heat

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16
Q

Name the aromas and flavors associated with sur lie aging.

A

Toast, yeast, bread dough, subtle white flowers, nuts (pine nuts, blanched almonds, peanut shells)

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17
Q

What wine region is most associated with the use of carbonic maceration?

A

Beaujolais in Burgundy, France

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18
Q

Why is sorting grapes an important part of the vinification process?

A

It’s necessary to remove unwanted refuse collected from the vineyard along with the grapes; and the type of sorting (hand vs machine, cluster vs single grape) affects the quality of the wine, as well as the flavor, tannins, texture, etc.

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19
Q

In which region is Salice Salentino produced?

Veneto, Apulia (Puglia), Umbria, Emilia-Romagna

A

Apulia (Puglia)

Salice Salentino is a sub-region of Salento in Puglia. It became recognized as a style of wine in 1976, when it achieved DOC status. It is primarily known as a red wine produced from the negroamaro grape, but there are white and rose styles as well

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20
Q

What is the name of South Africa’s Labeling System?

Origin and Quality, Land, Land Control, Wine of Origin

A

Wine of Origin

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21
Q

Which of these is not a synonym for Tempranillo?

Tinta del Pais, Cencibel, Ull de Llebre, Mataro

A

Mataro - aka Mouvedre or Monastrelll: a black grape variety that produces a medium to full bodied red wine high in alchohol and tannins, with medium to high acidity, brimming with dark fruit and notes of spice

Tinta del Pais is used as the terms for tempranillo in Rioja and Ribero del Duers; Cencibel in central and southern Spain, esp La Mancha; and Ull de Llebre (“Eye of the Hare”) in northeastern Spain, esp the Penedes and Catalunya

Tinta del Pais (Rioja and Ribero del Duero); Cencibel

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22
Q

Which of the following are NOT one of the First Growths of the Bordeaux Wine Classification of 1855?

Chateaus: Lafite Rothschilde, Haut-Batailley, Latour, Margaux

A

Chateau Haut-Batailley (It was one of the fifth growths)

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23
Q

Which of the following are not one of the red grapes of Bordeaux?

Cabernet Sauvignon, Malbec, Merlot, Shiraz

A

Shiraz
Syrah is grown in the Rhone in France, not in Bordeaux; moreover, Shiraz is the more typically Australian name for that grape specifically applied to their expression of it.

Bordeaux red varietals include: cabernet sauvignon, cabernet franc, merlot, malbec, carmenere, and petite verdot

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24
Q

Wine that comes into contact with lees has what kind of texture?

High alcohol content, creamier mouthfeel, acidic, lack of depth/roundnes

A

Creamier Mouthfeel

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25
Q

Which grapes are used for Amarone?

A

Corvina, Corvinone, Rondinella, Molinara

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26
Q

Which of the following is one of the most famous Grand Cru sites of Chablis?

Valmur, Vaudesir, Les Clos, Bougros

A

Les Clos
These are ALL grand cru sites in Chablis, but Les Clos is the most well known, with Vaudesir and Valmur as close second and third.

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27
Q

Sancerre produces a small amount of red wine from which grape?

Shiraz, Mataro, Pinot Noir, Carignan

A

Pinot Noir
Accounts for about 20% of the production in Sancerre; also makes rose from Gamay

Shiraz is Syrah in Australia (in France, Syrah is primarily grown in the Rhone, whereas Sancerre is in the Loire Valley.

Mataro is Mouvedre, but the name is used in Spain - primarily Ribero del Duero and Rioja.

Carignan is primarily grown in Languedoc-Rousillon in southern France.

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28
Q

What does adding sugar before fermentation do?

- - sweetness, - alcohol, + alcohol, + sweetness

A

Increases alcohol content in finished wine

This process is called chaptalization.

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29
Q

Which grape smells like mushroom, tea, and strawberries?

Sangiovese, Cabernet Franc, Cabernet Sauvignon, Nebbiolo

A

Nebbiolo

Honestly though, I’m not sure on this one….I would typically want to call Pinot Noir with those notes, but it isn’t listed… Cab franc is probably more likely to have strawberry notes, though Sangiovese could as well (though more likely cherry). Any of the listed grapes could have tea (can come from aging and be associated with tannins)…But nebbiolo is the only one in this listing to really have mushroom notes.

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30
Q

What is the recommended temperature for light bodied red wine?

50-55F / 10-13C; 54-61F / 12-16C; 59-64F / 15-18C; 64-68F / 18-20C

A

54-61 F or 12-16 C

31
Q

Typically a wine from Pomerol will be a blend of …

Cab Sauv/Merlot; Grenache/Syrah; Merlot/Cab Franc; S. Blanc/Semillon

A

Merlot and Cabernet Franc

Cabernet Sauvignon and Merlot blends are more likely in the Left Bank of Bordeaux, where you would also find Sauvignon Blanc and Semillon blends (there is no white produced in Pomerol AOC). Grenache and Syrah blends are more common in the Rhone Valley.

32
Q

The Medoc Communes (Left Bank) of Bordeaux feature what kind of soil?

Wet sand, Red clay, Gravel over sand, Clay and Limestone

A

Gravel over Sand

(Clay and Limestone are found more on the Right Bank, where merlot is grown)

33
Q

Calvados is made from which ingredient?

Apples, peaches, rice, grapes

A

Apples (or sometimes pears)

Calvados is a brandy with AOC status (as Cognac has), made in Normandy from distilled cider. There are written records of Calvados dating back to the 1500s, but it wasnn’t until the 1800s, with phylloxera ravaging France’s vineyards, that it began to gain a reputation abroad.

34
Q

How many properties or chateaus were ranked in the Bordeaux Wine Classification of 1855?

63, 62, 60, 61

A

61
(Originally 58, but due to division of some Chateaus over the years, there are now 61)

35
Q

Which two appellations in the Upper Loire are famous for their classic 100% Sauvignon Blanc wines?

Orleans/Vouvray; Sancerre/Pouilly Fume; Montlouis-sur-loire/Chinon; Cremant-de-loire/Fiefs-Vendeens-Vix

A

Sancerre and Pouilly Fume

Orleans grows Pinot Noir and Pinot Meunier, as well as Chardonnay blended with Pinot Gris for white.

Vouvray is known for Chenin Blanc, as is Montlouis-sur-loire (which, until recently, was under the umbrella of Vouvray).

Chinon is known for Cabernet Franc.

Cremant-de-loire is best known for its sparkling wine.

Fiefs-Vendeens-Vix grows everything but Sauvignon Blanc for various blends (Pinot Noir, Gamay, Cab Sauv, Cab Franc, Negrette, Chenin Blanc, Chardonnay).

36
Q

What is the most widely planted red grape in Portugal?

Alfrocheiro Preto; Castelao; Baga; Alvarelhao

A

Castelao

I don’t think this is strictly true, it’s just true out of the varieties listed here. As of 2017 (and I think 2018 from a different article), Tempranillo was at the top, followed by Touriga Franca, then Castelao. Baga was 7th. The other two were not on the list, though they are planted in Portugal.

https://www.oiv.int/public/medias/5888/en-distribution-of-the-worlds-grapevine-varieties.pdf

37
Q

Which of the grapes below have the highest tannin levels?

Syrag/Shiraz, Nebbiolo, Cabernet Franc, Arneis

A

Nebbiolo

38
Q

What is the most widely planted white grape in Portugal?

Arinto, Fernao Pires, Bical, Albarino

A

Fernao Pires

Siria/Roupeiro is 2nd, Arinto 3rd; Albarino is the top grape in Vinho Verde, the largest DOC in Portugal.

39
Q

What is the correct order of Champagne sweetness levels from driest to sweetest?

A

Brut Nature (aka Pas dose, sans dosage, Brut Sauvage): 0-3 g/L
Extra Brut: 0-6 g/L
Brut: 0-12 g/L
Extra Sec (or Extra Dry): 12-17 g/L
Sec: 17-32 g/L
Demi Sec: 32-50 g/L
Doux: 50+ g/L

40
Q

Malolactic Fermentation is the act of…

A

Converting malic acid into lactic acid

41
Q

What is the recommended serving temperature for medium to full bodied dry white wines?

50-55F / 10-13 C; 43-50F / 6-10C; 54-61F 12-16C; 51-55F / 11-13C

A

50-59 F / 10-15 C (according to CMS chart)

50-55 F / 10-13 C (according to WSET)

45-55 F / 7-12 C (according to Wine Folly)

So, I’m not sure of this answer… could be 50-55F / 10-13C, or 51-55F - 11-13C?

42
Q

Which sweetness level of sparkling wine contains about 12-17 g/L of sugar, which is less than 1.2-1.7% sugar?

Brut; Doux; Extra Dry; Sec

A

Extra Dry

43
Q

Chianti Riserva must have how much more alcohol than the minimum for the equivalent non-Riserva in percentage?

1.5; 1; 0.5; 0.2

A

0.5 %

Chianti DOCG: anywhere within Chianti; min 70% Sangiovese, no more than 10% max Malvasia (or other white grape); min 10% ABV

Chianti DOCG + Subzone: as above, with increased geographic specifity (Rufina, Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli)

Chianti Classico: must be from Chianti Classico DOCG; Must be 80-100% Sangiovese (remaining 20% must be approved variety); vinification, storge, aging must take place within DOCG; cannot be released before Oct 30th, year after harvest; min 12% ABV

Chianti Classico Annata: as above, plus minimum 12 mos aging starting January 1st, year after harvest

Chianti Classico Riserva: as above, but min 24 months aging, at least 3 mos bottle fining; min 12.5% ABV

Chianti Classico Gran Selezione: as above, but min 30 mos aging, at least 3 mos bottle fining; must be estate-grown grapes; min 13% alcohol

https://www.carusvini.it/chianti-classico-docg-regulations/?lang=en

44
Q

Canada’s modern wine industry dates back to which year in history?

1973, 1974, 1975, 1976

A

1974

Moratorium on issuing new winery licenses was lifted; Inniskillin was founded

45
Q

How long must sherry be aged in order to be certified as VOS?

5, 10, 15, 20

A

20

“Vinum Optimum Signatum” or “Very Old Sherry”

“Vignum Optimum Rare Signatum” or “Very Old Rare Sherry”, or “VORS”, is 30 years

Refers to the average age of a “saca” or lot drawn from a corresponding solera and then submitted for both chemical and taste testing to determine age; quota system requires for every litre of 20-year old sherry removed, there must remain at least 20 litres in the corresponding crianza ageing system, likewise 30 for 30 yr old (rather than the usual for every 1 litre drawn off, 3 must remain).

46
Q

Which fermentation vessel material provides an oxidative environment that softens the wine?

Concrete, Plastic, Stainless Steel, Wood

A

Wood

47
Q

List the categories of AOP in Burgundy from the highest quality to the lowest quality.

A

Grand Cru, Premiers Cru, Village, Burgogne (Regional)

48
Q

White and red Burgundy wines are generally produced from what grape varieties?

A

Chardonnay and Pinot Noir

49
Q

Which of the following is the correct word for “slightly sparkling” on Italian wine laels?

Amabile; Recioto/Passito; Garganega; Frizzante

A

Frizzante

Amabile = semi-sweet (12-45 g/L of natural RS)
Recioto/Passito = semi-dried grapes (recioto referring to the grapes or wine itself, passito referring to the process of drying them on mats)
Garganega = white grape grown in Veneto - basis for Soave

50
Q

Which of the following are not one of the most highly regarded vintages of Bordeaux?

2002, 2005, 2009, 2010

A

2002 - only a “good” vintage

Note: Since 1994, all vintages in Bordeaux have been categorized as “good” or “great”, with the exception of 2013 - worst of the 21st century thus far (cold, wet, humid, with lots of crop lost to fungus and hail, hard to achieve ripeness)

51
Q

Which of the following are NOT red grape varieties in Languedoc and Roussillon?

Carignan, Cinsault, Grenache, Cabernet Sauvignon

A

Cabernet Sauvignon

52
Q

Which of the following grape varieties is not allowed for Grand Cru labeling in Alsace?

Riesling, Gewurtraminer, Chardonnay, Pinot Gris

A

Chardonnay

Alsace Grand Cru wines can only be produced using one of four white grapes: Riesling, Muscat, Pinot Gris, and Gewurtztraminer

53
Q

New Zealand’s oldest winery, Mission Winery, was established in which year?

1851, 1852, 1853, 854

A

1851

(Farm/vineyard established in Hawke’s Bay by French missionaries in 1851; commercial venture began in 1860.)

54
Q

Which grape varietal is used to produce Rueda?

Verdejo, Graciano, Mataro, Xarel-lo

A

Verdejo

55
Q

Which of the following wines generally do NOT come in contact with lees?

Chablis, Burgundy, Pinot Grigio, California Chardonnay

A

Pinot Grigio

Lees contact can occur with Pinot Grigio - usually when it is being made in a more round style more similar to pinot blanc, and usually in conjunction with skin contact and/or wood barrel aging. But it is not typical.

56
Q

Which acid is typically found in vinegar?

Malic, Succinic, Acetic, Tartaric

A

Acetic

Acetic acid is the only acid in this group produced as a byproduct of fermentation, the others are all organically found in grapes.

Acetic Acid is a result of bacteria converting ethanol to acid. It can indicate a fault in the wine if the levels detected in conjunction with ethyl acetate as part of the wine’s volatile acidity (a measure of the gaseous acid in wine) are too high. Acetic acid is the primary component in volatile acidity, and it is permitted to levels of 1.2 g/L and 1.4 g/L for red and white wines, respectively, while ethyl acetate is only permitted in levels of 100-120 mg/L. However, since the “vinegar” smell of acetic acid is so nuanced compared to what we are used to (vinegar has 30-90x stronger levels of acetic acid), it is usually the nail polish remover smell of the ethyl acetate that is used to indicate this fault. High levels of acetic acid are usually caused by exposure to oxygen, improper sulphur dioxide treatments, or less sterile production environments. If detected in a wine, it could be a result of the following: cold soaking, natural fermentation, slow fermentation, barrel aging - particularly where there is prolonged headspace exposure, wine not treated with sulphur dioxide or sterile filtration before bottling.

Malic acid is an organic acid naturally found in grapes, and esp apples. It is responsible for the tart quality in these foods. The concentration of malic acid in grapes decreases as they ripen. Too much will render a wine sour, not enough will lead to it seeming flat, fat, or flabby.

Succinic acid is an organic acid naturally found in meats, cheeses, sauerkraut, and broccoli, among other things. It has a sharp odor. In wine, it helps preserve the color and sensory properties of wine, as well as to help balance and stabilize the pH level.

Tartaric acid is an organic acid natually found in grapes, tamarind, bananas, and citrus. In wine it lowers the pH, provides tartness, helps preserve color, and add complexity to mouthfeel. Too much of it will render a wine unstable. When wine drops close to freezing in temperature, tartaric acid will bind with potassium and form tartrate crystals. These can form in any highly chilled wine that is not temperature stabilized - which can damage the structure of the wine. Usually a sign of quality rather than the opposite.

https://extension.psu.edu/volatile-acidity-in-wine
https://www.stonestreetwines.com/tartrates-crystals

57
Q

Besides pH, what is the measurement used to determine the acidity of wine?

total acidity, acid volume, wine acid level, gross acidity

A

Total Acidity (aka Titratable Acidity”)

see below for explanation of interaction/effects of pH & acid in wine

https://www.wineenthusiast.com/basics/advanced-studies/what-is-acidity-in-wine/

58
Q

Underripe grapes and cool-climate grapes contain which acid in higher quantities than ripened grapes?

Tartaric, Malic, Acetic, Citric

A

Malic

Tartaric, Malic, and Citric acid are all found organically in grapes, though Tartaric and Malic acid account for 90% of the total acids present. They both rise during early growth of the berry. Once ripeness is achieved, sugar increases and acid decreases. Malic acid will decrease with ripening more than tartaric acid does. Thus, when ripe grapes are harvested, they tend to have more Tartaric acid thatn anything else. Under-ripe grapes will have more of both acids present, but especially more malic acid.

https://www.researchgate.net/figure/The-contents-of-tartaric-acid-malic-acid-and-citric-acid-and-the-b-ratio-in-grapes-of_tbl3_259632448#:~:text=Tartaric%20acid%20content%20ranged%20from,3.6%20g%20L%E2%81%BB%C2%B9).

59
Q

Which winemaking technique calls for whole grapes to be fermented in a carbon dioxide-rich environment prior to crushing?

Carbonic Ferm.; Malolactic Ferm.; Cluster Ferm.; Carbonic Maceration

A

Carbonic Maceration

Carbonic maceration is practiced most notedly in Beaujolais with Gamay grapes. This technique is a type of whole cluster fermentation, in which sealed vats of whole-cluster grapes are covered with a blanket of carbon dioxide, creating an oxygen-free environment. In the absence of oxygen, fermentation begins within the grape itself, without yeast, until the gas released as a byproduct causes the grapes to burst. Since this fermentation occurs without any intial skin contact, it creates a much fruitier, less tannic, less pigmented wine with distinct bubblegum and cotton candy notes, and sometimes stemmy/cinnamon tones.

Malolactic fermentation can occur in conjunction with fermentation, but it often happens after initial fermention, when wine is aging in the barrel. This process is technically not fermentation, as it utilizes bacteria - rather than yeast - to convert tart malic acid to softer lactic acid, creating a more buttery, round texture and altering pH levels.

Cluster Fermentation involves taking whole clusters of grapes - stems and all - and crushing them for fermentation. This is often practiced with Pinot Noir and Syrah, but it’s not unique to them. It can be 100% whole cluster, or just partial. Greener stems from underripe grapes add a green, herbal, vegetal note; whereas woodier stems from riper grapes can bring more black tea, floral, forest floor notes. Stems can lessen pigmentation and add structure and tannins.

Carbonic Fermentation doesn’t exist.

60
Q

The most highly regarded vintages of Champagne are…

1996, 2001, 2004; 1995, 2002, 2004; 1996, 2002, 2005; 1996, 2002, 2004

A

1996, 2002, 2004

1995, 1996, 2002, and 2004 were all extraordinary vintages, but 1996 was widely regarded as one of the best vintages in some time.
2005 was listed as exceptional (though others called it lack-luster), and 2001 was not noted

Extraordinary Vintages: 1995, 1996, 2002, 2004, 2006, 2012

Exceptional Vintages: 2005, 2008, 2009, 2013, 2015, 2018, 2019

61
Q

What is the region of New Zealand known for Chardonnay?

Hawke’s Bay, Auckland, Gisborne, Wairarapa

A

I’m not really sure, but probably Gisbourne, as it is primarily known for chardonnay. Hawke’s Bay also has a reputation for it, but it is perhaps better known for it’s Bordeaux-style reds.

Gisborne produces mainly white wine - Chardonnay, Pinot Gris, and Gewurtzraminer. Chardonnays here are juicy and fruit-driven, sometimes with heavy butter and oak influence (more in line with classic CA chard)

Hawke’s Bay is best known for superb Bordeaux blends, Shiraz, and Chardonnay (more classic Burgundian style - medium body, stone/citrus/orchard fruit, some toasted, buttery notes); 90% of N Zealand’s Syrah, Cab, and Merlot are produced here

Auckland mainly produces red wine (Cab Sauv and Merlot) as well as a good number of German varietals

Wairarapa produces mainly Sauv Blanc and very concentrated, dark fruit Pinot Noir (VERY windy)

Chardonnay is also produced in Marlborough and Central Otago in a more lean, mineral, crisp, steely style (more in line with Chablis)

62
Q

Which regions in the Rhone Valley are important white regions?

Condrieu / Chateau-Grillet; Cornas / Tavel; Hermitage / Diois; Vinsorbes / Cotie-Rotie

A

Condrieu and Chateau- Grillet

Condrieu is an AOC for Viognier

Chateau-Grillet is also an AOC for Viognier - it is also a monopole (single producer for the entire AOC - very small geographically)

Cornas is a very small AOC in the northern Rhone that only produces Syrah

Tavel is an AOC in the southern Rhone across the river from Chateaufeuf-du-pape that only produces rose

Hermitage AOC in the northern Rhone that mainly produces Syrah (thought by many to be the spiritual home of this grape), along with small quantities of white wine - Marsanne and Roussanne

Diois: cluster of small AOCs in the northern Rhone - some of the highest elevations in France; not restricted to any particular grape or style

Vinsorbes in the southern Rhone only has AOC status for its red grapes - Grenache and Syrah

Cotie-Rotie AOC in the northern Rhone known for its highly sloped, stone-walled vineyards; produces a curious wine that is predominantly Syrah, but permits up to 20% Viognier to be blended in for aromatis, so you end up with a wine that smells like meat, bacon, and flowers.

63
Q

When estimating the ethanol levels in a finished dry wine based on the sugar content by using the Brix method, what is the conversion factor from Brix to alchohol level?

5/9, 0.55; 6/9, 0.66; 4/9, 0.44; 7/9, 0.77

A

5/9 or .55
(conversion factor can be between 0.55-0.64)

Brix indicates the number of dissolved solids in a liquid measured via its specific gravity (ratio of the density of a subject to the density of water at 4 degrees C); 1 degree Brix is 1g of sucrose in 100g of the solution (1%)

1 Brix is equivalent to a 0.00388 increase in Specific Gravity, with 1 being the Specific Gravity of the baseline solution. So the SG equivalent to 25 Brix would be 1.097.

64
Q

Which AVA is in both Napa and Sonoma?

Yountville, Carneros, Santa Maria, Russian River

A

Carneros

Yountville is in the heart of Napa; Russian River Valley is in the heart of Sonoma; and Santa Maria isn’t even in the North Coast, it is in the Central Coast near Santa Barbara

65
Q

Napa, Sonoma, Mendocino, and Lake counties belong to which regional AVA in California?

Sierra Foothills, South Coast, North Coast, San Francisco Bay

A

North Coast

66
Q

Central Otago is best known for producing world class…

Sauvignon Blanc; Syrah; Cabernet Sauvignon; Pinot Noir

A

Pinot Noir

Southernmost appellation in New Zealand - cold, dry, sunny climate lends well to Pinot Noir

Marlborough is more well known for Sauvignon Blanc, Hawke’s Bay or Auckland is more the place for Cabernet Sauvignon in Bordeaux style blends and Syrah

67
Q

The most highly regarded vintages of Cote de Nuits are:

2006, 2008, 2009, 2010
2001, 2005, 2009, 2010
2002, 2005, 2009, 2010
2006, 2008, 2009, 2011

A

2002, 2005, 2009, 2010

Extraordinary Vintages (Cote d’Or): 2002, 2005, 2009, 2010, 2012, 2014, 2015, 2016, 2017, 2018

Exceptional Vintages (Cote d’Or): 1999, 2003, 2013, 2020

2016 was one of the worst - worst frosts in more than 30 years

68
Q

Which of these is not a synonym for Tempranillo?

Bobal, Cencibel, Tinta Roriz, Aragonez

A

Bobal
A vigorous, highly productive varietal grown throughout Spain and generally used in the production of bulk wine that is dark, fruity, low in alcohol and high in acid

Cencibel is used in central/southern Spain, esp around La Mancha; Aragonez and Tinta Roriz are the names used for Tempranillo in Portugal, with Tinta Roriz used exclusively in the Douro and Dao regions

69
Q

Which of the following describes the taste of wine that has been flawed by Brettanomyces?

Acidic/Alcoholic; Dust; Dark beer/metallic flavor; Old socks

A

Dark beer/metallic flavor

Brett is a wild yeast that, when introduced to wine, can give it a very horsey, meaty, sweaty, barnyard kind of smell; it can verge into bandaids and metallic tang as well - especially as an aftertaste.

Old socks smell is caused by TCA, or cork taint

Dust can either be a terroir component, or a wine might be over-the-hill, with a dessicated palate and diminished acidity

An acidic or alcoholic quality might be Volatile Acidity, if it is being expressed in a vinegar and/or nail polish remover way

70
Q

Which of the grapes below has the highest tannin level?

Cav Sauv, Pinot Noir, Zinfandel, Grenache

A

Cabernet Sauvignon (medium to high)

Pinot Noir: Low
Grenache: Medium
Zinfandel: Medium to Medium +

71
Q

What is the phenolic compound in wine that is believed to have several beneficial health effects in humans?

vanillin, tannins, flavonols, resveratrol

A

Resveratrol

Resveratrols - found in wine and specifically believed that moderate wine consumption can have antiplatelet, and antioxident properties, help with chronic inflammation, and have anti-cancer and anti-aging affects

Phenolic compounds are chemical compounds that affect the taste, color, and moutheel of wine

Vanillin enters wine through the barrel-aging process
Tannins are from the seeds, stems, and skins of grapes and provide a grippier texture and increased body to wine

Flavonols have health benefits as well - mainly antioxident, antiinflammatory, anti allergenig, anticancer, etc - but these are less studied than resveratrol benefits

72
Q

What does Vendange Tardive mean?

Early harvest, Early frost, Late harvest, Late frost

A

Late Harvest
Term from Alsace; may also be affected by Botrytis, but doesn’t have to be. Indicates a rich, full-bodied wine, but not necessarily sweet; being used in other regions in France as well

SGN is another Alsatian term - Selection de Grains Nobles - late harvest, and always affected by botrytis; very small batches, only in years when growing conditions are conducive to production

73
Q
A

Certified Somm (14 decks)

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