Somm Test Flashcards
True/False: Pomerol is a French AOC of the left bank of Bordeaux
False
True/False: The primary scents in wine come from the skins of the grape?
True
True/False: Tannins in wine pair with Greasiness in the food?
True/False:
True/False: Low density planting gives higher quality fruit
True
True/False: WACHAU is a wine region in Germany
False, it is a region in Austria
True/False: Pinot Noir is the main red grape varietal cultivated in ALSACE?
True
True/False: Alcohol is consdered a hardness in wine?
False
True/False: Low service temperature in wine exalts the hardness?
True/False:
True/False: Anthocyanins are responsible for the structure of a wine.
True/False:
True/False: Spain has 3 DOCS (Denomination de Origen Calificada)
False. Rioja & Priorat
True/False: Gallic tannins in wine come from oak usage?
True/False:
True/False: Veraison is a phase in viticulture when the flowers bud?
True/False:
True/False: Picotendro is a synonym for Nebbiolo
True/False:
True/False: Malaga is a spanish sweet fortified wine?
True/False:
True/False: Charmat is a method of re fermentation carried out in the bottle
True/False:
True/False: Wine must always be served from the left of customer
True/False:
True/False: Decanting is utilized mainly to aerate / oxygenate the wine
True/False:
True/False: Grappa is made from distilled wine
True/False:
True/False: Discontinuous distillation is a method utilized for COGNAC
True/False:
True/False: Calvados is a distillate made from Pears
True/False:
True/False: Sweetness in food is paired mainly with sapidity in wine
True/False:
True/False: Flat is the low extreme term for the evaluation of Tannins
True/False:
Which of the following is NOT a FIXED ACID in wine?
a) Acetic Acid
b) Citric Acid
c) Tartaric Acid
d) Malic Acid
a
What do we call the method of removing yeast from a Classical Method sparkling wine?
a) Tirage
b) Cuvee
c) Degorgement
d) Filtration
a
Which of the following is a wine made using Carbonic Maceration?
a) Beaujoulais
b) Novello
c) Lambrusco
d) Joven
a
Which of the following is the sweetest type of sparkling wine?
a) Pas Dose’ / Dosage Zero
b) Brut
c) Extra Dry
d) Extra Brut
c
Which of the following describes a vintage sparkling wine?
a) cremant
b) Blanc de blancs
c) Millesime
d) Reserve
a
What is the name of a barrell that is double the size of a barrique?
a
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
In which wine region can we find a wine called EDELZWICKER?
a
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
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
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
Which of the following is not an Italian DOCG?
a) Malanotte Del Piave
b) Cerasuolo Di Vittoria
c) Lison
d) Verdicchio Di Matelica
a
What is the main RED variatel grown in teh Russian River Valley AVA?
a) Cabernet Sauvignon
b) Syrah
c) Merlot
d) Pinot Noir
a
Which of the following is considering Australias best Shiraz appellation?
a) Tasmania
b) Barossa
c) Coonawarra
d) Margaret River
a
Which of the following German wine harvest classifications is “riper’?
a) Auslese
b) Spatlese
c) Kabinett
d) Beerenausiese
a
Which of the following designates a German Grand Cru?
a) Grosses Gewachs
b) Selection
c) Classic
d) Pradikat
a
Which one of the following is NOT a byproduct of alcoholic fermentation?
a) CO2
b) Heat
c) Ethyl Alcohol
d) Lactic Acid
a
What is “Saten”
a
Which of the following is an official class/type of TOKAJI wine?
a) Puttonyos
b) Harslevelu
c) Essencja
d) Furmint
a
The acid responsible for VOLATILE ACIDITY (VA) flaw in wine is:
a) Lactic acid
b) Acetic acid
c) Sulfuric Acid
d) Succinic Acid
a
Which of the following is a famous Cote Des Blancs CRU of champange?
a) Ambonnay
b) Bousy
c) Avize
d) Verzy
a
Which one of the following Chianti Subzones produces the lightest wines?
a) Rufina
b) Colli Senesi
c) Colline Pisane
d) Montalbano
a
What are the 3 main grapes used for SHERRY and what is the difference between a FINO and an AMONTILLADO sherry?
a
List the DOCGs of Toscana and their primary varietals?
a
91b…What is the main olfactory taste olfactory character of these beers?
a
Briefily describe the difference between CHARMAT method and CHAMPENOISE/CLASSICAL method and how they characterize the final product.
a
Please Connect the terms that relate to each other Pommard St Laurent Marlborough Semillon Hunter Valley Pinot Noir Burgenland New Zealand
a
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
