Somm Test

Question 1

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

Answer 1

False

Question 2

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

Answer 2

True

Question 3

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

Answer 3

True/False:

Question 4

True/False: Low density planting gives higher quality fruit

Answer 4

True

Question 5

True/False: WACHAU is a wine region in Germany

Answer 5

False, it is a region in Austria

Question 6

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

Answer 6

True

Question 7

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

Answer 7

False

Question 8

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

Answer 8

True/False:

Question 9

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

Answer 9

True/False:

Question 10

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

Answer 10

False. Rioja & Priorat

Question 11

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

Answer 11

True/False:

Question 12

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

Answer 12

True/False:

Question 13

True/False: Picotendro is a synonym for Nebbiolo

Answer 13

True/False:

Question 14

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

Answer 14

True/False:

Question 15

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

Answer 15

True/False:

Question 16

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

Answer 16

True/False:

Question 17

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

Answer 17

True/False:

Question 18

True/False: Grappa is made from distilled wine

Answer 18

True/False:

Question 19

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

Answer 19

True/False:

Question 20

True/False: Calvados is a distillate made from Pears

Answer 20

True/False:

Question 21

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

Answer 21

True/False:

Question 22

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

Answer 22

True/False:

Question 23

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

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

Answer 23

a

Question 24

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

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

Answer 24

a

Question 25

Which of the following is a wine made using Carbonic Maceration? a) Beaujoulais b) Novello c) Lambrusco d) Joven

Answer 25

a

Question 26

Which of the following is the sweetest type of sparkling wine? a) Pas Dose' / Dosage Zero b) Brut c) Extra Dry d) Extra Brut

Answer 26

c

Question 27

Which of the following describes a vintage sparkling wine? a) cremant b) Blanc de blancs c) Millesime d) Reserve

Answer 27

a

Question 28

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

Answer 28

a

Question 29

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

Answer 29

a

Question 30

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

Answer 30

a

Question 31

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

Answer 31

a

Question 32

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

Answer 32

a

Question 33

Which of the following winemaking methods brings out more olfactory intensity and complexity in white wines? a) Remuage b) Cryomaceration c) Racking d) Fining

Answer 33

a

Question 34

Which of the following is not an Italian DOCG? a) Malanotte Del Piave b) Cerasuolo Di Vittoria c) Lison d) Verdicchio Di Matelica

Answer 34

a

Question 35

What is the main RED variatel grown in teh Russian River Valley AVA? a) Cabernet Sauvignon b) Syrah c) Merlot d) Pinot Noir

Answer 35

a

Question 36

Which of the following is considering Australias best Shiraz appellation? a) Tasmania b) Barossa c) Coonawarra d) Margaret River

Answer 36

a

Question 37

Which of the following German wine harvest classifications is "riper'? a) Auslese b) Spatlese c) Kabinett d) Beerenausiese

Answer 37

a

Question 38

Which of the following designates a German Grand Cru? a) Grosses Gewachs b) Selection c) Classic d) Pradikat

Answer 38

a

Question 39

Which one of the following is NOT a byproduct of alcoholic fermentation? a) CO2 b) Heat c) Ethyl Alcohol d) Lactic Acid

Answer 39

a

Question 40

What is "Saten"

Answer 40

a

Question 41

Which of the following is an official class/type of TOKAJI wine? a) Puttonyos b) Harslevelu c) Essencja d) Furmint

Answer 41

a

Question 42

The acid responsible for VOLATILE ACIDITY (VA) flaw in wine is: a) Lactic acid b) Acetic acid c) Sulfuric Acid d) Succinic Acid

Answer 42

a

Question 43

Which of the following is a famous Cote Des Blancs CRU of champange? a) Ambonnay b) Bousy c) Avize d) Verzy

Answer 43

a

Question 44

Which one of the following Chianti Subzones produces the lightest wines? a) Rufina b) Colli Senesi c) Colline Pisane d) Montalbano

Answer 44

a

Question 45

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

Answer 45

a

Question 46

List the DOCGs of Toscana and their primary varietals?

Answer 46

a

Question 47

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

Answer 47

a

Question 48

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

Answer 48

a

Question 49

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

Answer 49

a

Question 50

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.

Answer 50

a