Introductory Sommelier Course Workbook + Windows Exam Questions With Correct Answers
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Introductory Sommelier Course Workbook +
Windows Exam Questions With Correct
Answers
How do you describe a climate? - answerLarge to small; Macroclimate (big picture),
mesoclimate (ie, vineyard), microclimate (ie, single row vines or specific vine)
Rain Shadow - answera dry area on one side of...
Introductory Sommelier Course Workbook +
Windows Exam Questions With Correct
Answers
How do you describe a climate? - answer✔✔Large to small; Macroclimate (big picture),
mesoclimate (ie, vineyard), microclimate (ie, single row vines or specific vine)
Rain Shadow - answer✔✔a dry area on one side of a mountain opposite wind, rain, and
generally poor weather.
Main factors of Pulp (flesh) - answer✔✔Water - resides in the pulp of grapes
Sugar - increases when grape ripens
Acids - decrease as grape ripens
Seeds/Pips - can give bitter flavors, if pressed
Cool Climate > Wine style? - answer✔✔-grapes ripen slowly and moderately
-less sugar is produced
-acidity remains high
-less alcohol potential (less sugar)
-flavors are more tart and lean;less ripe and juicy
Warm Climate > Wine Style? - answer✔✔-grapes ripen fully
-more sugar is produced
-acidity is lower
-higher alcohol potential
-flavors are more ripe, lush, juicy
Green Harvest - answer✔✔Dropping or cutting grape bunches off vine before harvest to focus
the vine's energy on fewer, high quality bunches
3 ways wind can help a vineyard - answer✔✔-draw in cooler air, draw in warmer air, helps
prevent mold or rot
Malolactic Fermentation - answer✔✔Tart malic acid, natural in grapes, are converted to softer
tasting lactic acid. "Malo" or "ML" is a process that occurs naturally in both red and white wines.
NO flavor is imparted to red wines, but ML can impart buttery or buttered popcorn flavors and a
creamy texture to white wines*
Carbonic Maceration - answer✔✔Tanks filled with whole berries are blanketed under the CO2
gas. Grapes begin to ferment from the inside (Intracellular fermentation). Berries at the bottom of
tank are crushed and ferment normally. Unique aromas and flavors are produced - this technique
is historically associated with Beaujolais region of Burgundy.
Sur Lie - answer✔✔When wine is left in contact with the lees for an extended period of time;
decomposing yeast cells impart additional aromas and flavors to the wine (bread dough, yeast,
toast, subtle white flowers, nuts.
Name 2 Must Adjustments - answer✔✔1. Chapitalization
2. Acidification
Chapitalization - answer✔✔Addition of sugar to must to increase the final alcohol content of the
wine
Acidification - answer✔✔Additional of tartaric acid to increase the acidity of the must to
improve balance/outcome
Aging White Wines leads to - answer✔✔deeper color, turning gold, then amber, and eventually
brown
*also for Rose
Oxidation (with White Wines) - answer✔✔As wine ages in barrel, it is exposed to oxygen
through the pores of the wood staves, oxidizing the wine and deepening color
Aging Red Wines leads to - answer✔✔lightening of color, often appearing dull and may brown
Old World - Potential Reasons - answer✔✔-dominance of earth and/or mineral character
-dominance of non fruit aromas and flavors
-the fruit is restrained compared to non-fruit and earth aromas and flavors
-the fruit becomes tart on the palate
-non fruit aromas and flavors become mroe apparent in the finish
New World - Potential Reasons - answer✔✔- there is no dominant earth of mineral character
- fruit aromas and flavors lead and dominate the non fruit elements
-the fruit smells sweet and ripe, thus dominating the nose
- the fruit stays ripe or gets riper on the palate
Cool Climate - Potential Reasons - answer✔✔Acidity is elevated for the grape varietal; alcohol
is more restrained; the fruit smells and tastes somewhat tart; the wine feels linear on the palate
Warm Climate - Potential Reasons - answer✔✔Acidity is restrained for the grape; alcohol is
elevated; the fruit seems ripe, maybe jammy' the wine feels round and lush on the palate
Taste Elements - answer✔✔1. Sweet
2. Sour
3. Bitter
4. Salt
5. Umami
Important Pairing Interactions - answer✔✔Salt - help reduce our palate's perception of acidity in
wine. Intensely salty foods make tannins in wine feel more astringent.
Animal fats - reduce the palates perception of tannings in wine; and vice versa. Tannins love fats
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