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Somm practice test > Somm Test > Flashcards

Somm Test Flashcards

1
Q

True/False: Pomerol is a French AOC of the left bank of Bordeaux

A

False

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2
Q

True/False: The primary scents in wine come from the skins of the grape?

A

True

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3
Q

True/False: Tannins in wine pair with Greasiness in the food?

A

True/False:

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4
Q

True/False: Low density planting gives higher quality fruit

A

True

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5
Q

True/False: WACHAU is a wine region in Germany

A

False, it is a region in Austria

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6
Q

True/False: Pinot Noir is the main red grape varietal cultivated in ALSACE?

A

True

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7
Q

True/False: Alcohol is consdered a hardness in wine?

A

False

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8
Q

True/False: Low service temperature in wine exalts the hardness?

A

True/False:

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9
Q

True/False: Anthocyanins are responsible for the structure of a wine.

A

True/False:

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10
Q

True/False: Spain has 3 DOCS (Denomination de Origen Calificada)

A

False. Rioja & Priorat

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11
Q

True/False: Gallic tannins in wine come from oak usage?

A

True/False:

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12
Q

True/False: Veraison is a phase in viticulture when the flowers bud?

A

True/False:

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13
Q

True/False: Picotendro is a synonym for Nebbiolo

A

True/False:

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14
Q

True/False: Malaga is a spanish sweet fortified wine?

A

True/False:

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15
Q

True/False: Charmat is a method of re fermentation carried out in the bottle

A

True/False:

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16
Q

True/False: Wine must always be served from the left of customer

A

True/False:

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17
Q

True/False: Decanting is utilized mainly to aerate / oxygenate the wine

A

True/False:

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18
Q

True/False: Grappa is made from distilled wine

A

True/False:

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19
Q

True/False: Discontinuous distillation is a method utilized for COGNAC

A

True/False:

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20
Q

True/False: Calvados is a distillate made from Pears

A

True/False:

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21
Q

True/False: Sweetness in food is paired mainly with sapidity in wine

A

True/False:

22
Q

True/False: Flat is the low extreme term for the evaluation of Tannins

A

True/False:

23
Q

Which of the following is NOT a FIXED ACID in wine?

a) Acetic Acid
b) Citric Acid
c) Tartaric Acid
d) Malic Acid

A

a

24
Q

What do we call the method of removing yeast from a Classical Method sparkling wine?

a) Tirage
b) Cuvee
c) Degorgement
d) Filtration

A

a

25
Q

Which of the following is a wine made using Carbonic Maceration?

a) Beaujoulais
b) Novello
c) Lambrusco
d) Joven

A

a

26
Q

Which of the following is the sweetest type of sparkling wine?

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

A

c

27
Q

Which of the following describes a vintage sparkling wine?

a) cremant
b) Blanc de blancs
c) Millesime
d) Reserve

A

a

28
Q

What is the name of a barrell that is double the size of a barrique?

A

a

29
Q

Malo-lactic fermentation in wine making is used to:

a) Make the wine more crisp
b) Increase the olfactroy complexity of a wine
c) Make the wine smoother
d) Make the wine more intense on the palate

A

a

30
Q

In which wine region can we find a wine called EDELZWICKER?

A

a

31
Q

Which of the following is sensations in food requires SMOOTHNESS in a wine?

a) Sweetness
b) Aromaticness
c) Spiciness (use of spices)
d) Bitter tendency

A

a

32
Q

What is the correct service temperature for a ROSE WINE?

a) 6-8C / 43-36F
b) 8-10c / 46-50 F
c) 10-12c / 50-54 F
d) 16-18 C / 61-64F

A

a

33
Q

Which of the following winemaking methods brings out more olfactory intensity and complexity in white wines?

a) Remuage
b) Cryomaceration
c) Racking
d) Fining

A

a

34
Q

Which of the following is not an Italian DOCG?

a) Malanotte Del Piave
b) Cerasuolo Di Vittoria
c) Lison
d) Verdicchio Di Matelica

A

a

35
Q

What is the main RED variatel grown in teh Russian River Valley AVA?

a) Cabernet Sauvignon
b) Syrah
c) Merlot
d) Pinot Noir

A

a

36
Q

Which of the following is considering Australias best Shiraz appellation?

a) Tasmania
b) Barossa
c) Coonawarra
d) Margaret River

A

a

37
Q

Which of the following German wine harvest classifications is “riper’?

a) Auslese
b) Spatlese
c) Kabinett
d) Beerenausiese

A

a

38
Q

Which of the following designates a German Grand Cru?

a) Grosses Gewachs
b) Selection
c) Classic
d) Pradikat

A

a

39
Q

Which one of the following is NOT a byproduct of alcoholic fermentation?

a) CO2
b) Heat
c) Ethyl Alcohol
d) Lactic Acid

A

a

40
Q

What is “Saten”

A

a

41
Q

Which of the following is an official class/type of TOKAJI wine?

a) Puttonyos
b) Harslevelu
c) Essencja
d) Furmint

A

a

42
Q

The acid responsible for VOLATILE ACIDITY (VA) flaw in wine is:

a) Lactic acid
b) Acetic acid
c) Sulfuric Acid
d) Succinic Acid

A

a

43
Q

Which of the following is a famous Cote Des Blancs CRU of champange?

a) Ambonnay
b) Bousy
c) Avize
d) Verzy

A

a

44
Q

Which one of the following Chianti Subzones produces the lightest wines?

a) Rufina
b) Colli Senesi
c) Colline Pisane
d) Montalbano

A

a

45
Q

What are the 3 main grapes used for SHERRY and what is the difference between a FINO and an AMONTILLADO sherry?

A

a

46
Q

List the DOCGs of Toscana and their primary varietals?

A

a

47
Q

91b…What is the main olfactory taste olfactory character of these beers?

A

a

48
Q

Briefily describe the difference between CHARMAT method and CHAMPENOISE/CLASSICAL method and how they characterize the final product.

A

a

49
Q 
Please Connect the terms that relate to each other
Pommard   St Laurent
Marlborough   Semillon
Hunter Valley  Pinot Noir
Burgenland    New Zealand
A

a

50
Q

Design a 5 course dinner menu containing bot hfish and meat with a wine to pair for each course. Below the menu, justify the reasons for the wine you chose to gow with each course one by one. The menu should have: hors d’oeuver( Starter), Appetizer, 1st course, main course, dessert.

A

a

Somm practice test (3 decks)

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