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Advance Sommelier > Switzerland > Flashcards

Switzerland Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Name all wine region of Switzerland

A 
Valais 
Vaud 
Geneva 
Lake Neuchatel
Ticino
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2
Q

Which grape variety is dominant in Switzerland

A

Chasselas

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3
Q

Other name for Sylvaner in Switzerland

A

Johannisberg

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4
Q

Name the river from Valais region of Switzerland

A

Rhone

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5
Q

Which is the warm dry wind from Valais region helps for grape growing

A

Foehn

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6
Q

What is the other of chasselas in Valais

A

Fendant

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7
Q

What is dole in Switzerland

A

It’s a specialty form Valais it’s a blend of min 85% Pinot noir and gamay

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8
Q

What is vin de glacier from Switzerland

A

Maderised sweet wine made from Reze (rare white grape )

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9
Q

Which region in Switzerland borders Jura in France

A

Vaud

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10
Q

Which region in Switzerland names dorin for chasselas

A

Vaud

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11
Q

Name all 6 regional AOC of Vaud in Switzerland

A 
Chablais 
La Cote 
Vully 
Bonvillars 
Lavaux 
Cotes delorbe
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12
Q

Name the grand cru from Vaud

A

Dezaley

Calamin

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13
Q

What Is salvagnin

A

Blend of Gamay and Pinot noir gamaret and Garanoir

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14
Q

Sub region of Ticino

A

Sopraceneri

Sottoceneri

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15
Q

Grape variety used in Nostrano del Ticino

A

Bondola

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16
Q

Quality label for Merlot from Ticino

A

Quality label introduced in 1948 and is awarded by a committee of experts after a careful examination of sight, smell, taste and typicity. This quality label is awarded to Merlot only

17
Q

Explain in detail Charte Grain Noble Confidenciel

A

Charte Grain Noble ConfidenCiel: A label seal of quality for traditional sweet wines, created in 1996
Allowed Varieties: Ermitage (Marsanne), Petite Arvine, Amigne, Johannisberg (Silvaner), Malvoisie (Pinot Gris), Païen (Heida, Savagnin Blanc)
Minimum Vine Age: 15 years
Minimum Must Weight: 130° Oechsle (no chaptalization)
Minimum Aging: 12 months in wood

18
Q

Levels of sweetness in Amigne de Vetroz

A 
One bee (Sèche/Trocken): 0-8 g/l residual sugar
Two bees (Légèrement Douce/Halb Süss): 9-25 g/l of residual sugar
Three bees (Douce/Süss): 25+ g/l of residual sugar
19
Q

Dezaley and calamin grand cru are located in which regional appellation of Vaud

A

Lavaux AOC

20
Q

What is Oiel de perdrix

A

Rose made from Pinot noir specialty of Neuchatel

21
Q

What is quality label from neuchatel known as

A

La Gerle

22
Q

Explain La gerle

A

Creatd in 1985, the La Gerle label is accorded after examination and tasting by experts considering multiple criteria for quality wine made with Chasselas

La Gerle is the name of the hod used to carry the harvest that contains approximately 100L of pressed grapes.

23
Q

Producers in western Switzerland

A

Jean Rene Germanier
Louis Bovard
Marie Therese chappaz

24
Q

Producer in South Switzerland

A

Luigi zanini

Advance Sommelier (28 decks)

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