Somm1 Practice Questions

Question 1

Somm1 Practice Questions

The Hawthorn strainer is used:

Answer 1

In conjunction with a mixing glass

Question 2

Somm1 Practice Questions

Nitrogen and carbon dioxide may be fed into casks of traditional cask conditioned beer to:

Answer 2

Prevent spoiling bacteria contacting the beer

Question 3

Somm1 Practice Questions

Coasters are used to:

Answer 3

Place wine bottles in on the table

Question 4

Somm1 Practice Questions

Muddlers are used to:

Answer 4

Stir drinks

Question 5

Somm1 Practice Questions

A shive is correctly described as the:

Answer 5

Round piece of hard wood or plastic used as a bung in the top of a cask

Question 6

Somm1 Practice Questions

Detergents should not be mixed together because they:

Answer 6

May give off poisonous fumes

Question 7

Somm1 Practice Questions

Glasses are frosted by:

Answer 7

Dipping the rim in egg white and sugar

Question 8

Somm1 Practice Questions

The most suitable temperature for a beer cellar to be kept at is:

Answer 8

55 degrees F

Question 9

Somm1 Practice Questions

What is correctly described as ullage?

Answer 9

Any out-of-condition wine which has to be returned to the supplier

Question 10

Somm1 Practice Questions

The main reason for grafting vies is to:

Answer 10

Counteract phylloxera

Question 11

Somm1 Practice Questions

Leaf roll virus is spread by:

Answer 11

Mealy bug

Question 12

Somm1 Practice Questions

What grape is important to the production of Hermitage?

Answer 12

Syrah

Question 13

Somm1 Practice Questions

The liquor obtained from fermenting the skins and pips left after pressing grapes is called:

Answer 13

Marc brandy

Question 14

Somm1 Practice Questions

Which alcohol is found in wine?

Answer 14

Ethanol

Question 15

Somm1 Practice Questions

Many sweet liqueur white wines are produced from which grape?

Answer 15

Muscat

Question 16

Somm1 Practice Questions

If the grape pips are crushed in the vinification process the wine will have a:

Answer 16

Bitter taste

Question 17

Somm1 Practice Questions

Wine made from the pressings of red grape skins after they have been removed from the fermenting must is:

Answer 17

Vin de Presse

Question 18

Somm1 Practice Questions

During the vinification process, at which percentage of alcohol will all the wild yeasts be killed?

Answer 18

4%

Question 19

Somm1 Practice Questions

What is the term for the process of stirring up the lees in the wine?

Answer 19

Battonage

Question 20

Somm1 Practice Questions

Cuvasion refers to:

Answer 20

Maceration of grape skins in the fermenting juice during red wine production

Question 21

Somm1 Practice Questions

An Anbaugebiet is:

Answer 21

A wine-growing area for Qualitatswein

Question 22

Somm1 Practice Questions

Dry white Italian wine will be indicated by the term:

Answer 22

Secco

Question 23

Somm1 Practice Questions

The presence of a purple rim to a red wine usually means the wine is:

Answer 23

1-3 years old

Question 24

Somm1 Practice Questions

Pelure d’oignon is a term used to describe:

Answer 24

Rose wine

Question 25

# Somm1 Practice Questions Bitterness is tasted:

Answer 25

In the back of the tongue

Question 26

# Somm1 Practice Questions Which of the following would indicate a sweet wine from Alsace?

Answer 26

Selection de grains nobles

Question 27

# Somm1 Practice Questions St Julien is:

Answer 27

A commune in the Medoc

Question 28

# Somm1 Practice Questions Fargues is a commune of

Answer 28

Sauternes

Question 29

# Somm1 Practice Questions Bouzeron is a wine-producing commune in:

Answer 29

Cote Chalonnais

Question 30

# Somm1 Practice Questions Solutre is a commune in

Answer 30

Maconnais

Question 31

# Somm1 Practice Questions Sancerre is produced in:

Answer 31

Central Vineyards

Question 32

# Somm1 Practice Questions In which district of the Loire would you find Quarts de Chaume?

Answer 32

Coteaux du Layon

Question 33

# Somm1 Practice Questions Is Bonnezeu a sweet wine?

Answer 33

Yes

Question 34

# Somm1 Practice Questions Blanquette de Limoux is famous for its:

Answer 34

Sparkling wine

Question 35

# Somm1 Practice Questions Vermentino di Gallura DOCG is produced in:

Answer 35

Sardinia

Question 36

# Somm1 Practice Questions That main grape used for the production of Orvieto is:

Answer 36

Trebbiano

Question 37

# Somm1 Practice Questions Soutomaior is a subregion of:

Answer 37

Rias-Biaxas

Question 38

# Somm1 Practice Questions The backsbeutel is the bottle used for wine from:

Answer 38

Franconia

Question 39

# Somm1 Practice Questions Commandarie is produced in:

Answer 39

Cyprus

Question 40

# Somm1 Practice Questions The Hunter zone is situated in:

Answer 40

New South Wales

Question 41

# Somm1 Practice Questions The Dundee Hills AVA is located in:

Answer 41

Oregon

Question 42

# Somm1 Practice Questions The Pinotage varietal was developed in:

Answer 42

South Africa

Question 43

# Somm1 Practice Questions Which term produces the carbon dioxide presenced in a bottle of champagne?

Answer 43

Liqeur de Tirage