SOMM LEVEL 2 TEST PREP UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
Question:
1. Most vine growing occurs between what latitudes?
Answer:
50-30
Question:
2. Steeper hillside vineyards provide what?
Answer:
Better drainage of soil, less fertile due to erosion, lower chance of frost, cool air falls from upper slopes
Question:
3. Valley floor causes what to vineyards?
Answer:
Pooling of air, susceptible to frost, often overly fertile
Question:
4. Wine soil types
Answer:
-granite
-limestone/chalk
-marl
-schist
-clay
-sand
-silt
-gravel
Question:
5. Types of vines
Answer:
-vitis lambrusca
-vitis riparia
-vitis vinifera
Hybrids-are vines of two or more different species combined to make a new variety Crosses-vines of the
same species combined to create a new variety Clones-identical genetic reproductions of a single vine
Question:
6. What is "green harvest"?
Answer:
Dropping or cutting grape bunches off of the vine before harvest to focus the vines energy on fewer, higher
quality bunches
,Question:
7. What does macerated mean?
Answer:
Contact time of skins with juice
Question:
8. What are flavors of carbonic maceration?
Answer:
Bubblegum,banana
Question:
9. The fault oxidation causes what?
Answer:
Wines have more muted and dried out aromas than fruit scents. Can also develop bitter flavors
Question:
10. Volatile acidity causes what?
Answer:
Indicator of acetic acid. Turns wine into vinegar. Is caused by too much wild yeast and oxygen during
fermentation
Question:
11. Ethyl acetate causes what?
Answer:
"EA" forms from the reaction of ethanol and acetic acid. It imparts a distinct aroma of acetone or nail
polish remover
Question:
12. Excess sulfur dioxide (SO2) causes what?
Answer:
Too much during winemaking can leave a wine smelling like struck match stick or wet wool
Question:
13. What is brettanomyces?
Answer:
A yeast growth that gives wine aromas of smoke,clove,spice, bandaids and manure
Question:
14. What is hydrogen sulfide? (H2S)
Answer:
Is a consequence of inadequate yeast nutrition during fermentation. Gives aromas onion,rubber or rotten
eggs
Question:
15. Classic food pairings for:
Foie gras, Fresh goat cheese, Steak, Sardines, White truffles, Roast chicken, Stilton
, Answer:
Sauternes, Sauv blanc, Cab sauv, Manzanilla sherry, Barolo or barbaresco, Beaujolais, Port
Question:
16. Five sections of burgundy
Answer:
-chablis
-cote d'or (cote de nuits, cote de beaune)
-cote chalonnaise
-maconnais
-beaujolais
Question:
17. Climate of burgundy
Answer:
Continental
Question:
18. Soil of burgundy
Answer:
Chalk, calcareous clay, marl and limestone
Question:
19. Soil of beaujolais
Answer:
Granite
Question:
20. Grape varieties of burgundy
Answer:
White: Chardonnay, aligoté
Red: pinot noir, gamay
Question:
21. Burgundy AOP pyramid
Answer:
33 grand crus, 550-600 premiers crus, Village wines 30%, Regional appellations 56%
Question:
22. Clos on a burgundy bottle means what?
Answer:
Wall around vineyard
Question:
23. Village wine in burgundy
Answer:
100% of the grapes are grown in and around the named village
QUESTIONS AND CORRECT ANSWERS
Question:
1. Most vine growing occurs between what latitudes?
Answer:
50-30
Question:
2. Steeper hillside vineyards provide what?
Answer:
Better drainage of soil, less fertile due to erosion, lower chance of frost, cool air falls from upper slopes
Question:
3. Valley floor causes what to vineyards?
Answer:
Pooling of air, susceptible to frost, often overly fertile
Question:
4. Wine soil types
Answer:
-granite
-limestone/chalk
-marl
-schist
-clay
-sand
-silt
-gravel
Question:
5. Types of vines
Answer:
-vitis lambrusca
-vitis riparia
-vitis vinifera
Hybrids-are vines of two or more different species combined to make a new variety Crosses-vines of the
same species combined to create a new variety Clones-identical genetic reproductions of a single vine
Question:
6. What is "green harvest"?
Answer:
Dropping or cutting grape bunches off of the vine before harvest to focus the vines energy on fewer, higher
quality bunches
,Question:
7. What does macerated mean?
Answer:
Contact time of skins with juice
Question:
8. What are flavors of carbonic maceration?
Answer:
Bubblegum,banana
Question:
9. The fault oxidation causes what?
Answer:
Wines have more muted and dried out aromas than fruit scents. Can also develop bitter flavors
Question:
10. Volatile acidity causes what?
Answer:
Indicator of acetic acid. Turns wine into vinegar. Is caused by too much wild yeast and oxygen during
fermentation
Question:
11. Ethyl acetate causes what?
Answer:
"EA" forms from the reaction of ethanol and acetic acid. It imparts a distinct aroma of acetone or nail
polish remover
Question:
12. Excess sulfur dioxide (SO2) causes what?
Answer:
Too much during winemaking can leave a wine smelling like struck match stick or wet wool
Question:
13. What is brettanomyces?
Answer:
A yeast growth that gives wine aromas of smoke,clove,spice, bandaids and manure
Question:
14. What is hydrogen sulfide? (H2S)
Answer:
Is a consequence of inadequate yeast nutrition during fermentation. Gives aromas onion,rubber or rotten
eggs
Question:
15. Classic food pairings for:
Foie gras, Fresh goat cheese, Steak, Sardines, White truffles, Roast chicken, Stilton
, Answer:
Sauternes, Sauv blanc, Cab sauv, Manzanilla sherry, Barolo or barbaresco, Beaujolais, Port
Question:
16. Five sections of burgundy
Answer:
-chablis
-cote d'or (cote de nuits, cote de beaune)
-cote chalonnaise
-maconnais
-beaujolais
Question:
17. Climate of burgundy
Answer:
Continental
Question:
18. Soil of burgundy
Answer:
Chalk, calcareous clay, marl and limestone
Question:
19. Soil of beaujolais
Answer:
Granite
Question:
20. Grape varieties of burgundy
Answer:
White: Chardonnay, aligoté
Red: pinot noir, gamay
Question:
21. Burgundy AOP pyramid
Answer:
33 grand crus, 550-600 premiers crus, Village wines 30%, Regional appellations 56%
Question:
22. Clos on a burgundy bottle means what?
Answer:
Wall around vineyard
Question:
23. Village wine in burgundy
Answer:
100% of the grapes are grown in and around the named village
