Introductory Sommelier Course
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How do you describe a climate? CORRECT ANSWERS Large to small; Macroclimate
(big picture), mesoclimate (ie, vineyard), microclimate (ie, single row vines or specific
vine)
Rain Shadow CORRECT ANSWERS a dry area on one side of a mountain opposite
wind, rain, and generally poor weather.
Main factors of Pulp (flesh) CORRECT ANSWERS 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? CORRECT ANSWERS -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? CORRECT ANSWERS -grapes ripen fully
-more sugar is produced
-acidity is lower
-higher alcohol potential
-flavors are more ripe, lush, juicy
Green Harvest CORRECT ANSWERS Dropping or cutting grape bunches off vine
before harvest to focus the vine's energy on fewer, high quality bunches
The majority of the world's vineyards are planted: CORRECT ANSWERS between the
30-50 degree latitude lines
3 ways wind can help a vineyard CORRECT ANSWERS -draw in cooler air, draw in
warmer air, helps prevent mold or rot
Malolactic Fermentation CORRECT ANSWERS 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 CORRECT ANSWERS 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 CORRECT ANSWERS 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 CORRECT ANSWERS 1. Chapitalization
2. Acidification
Chapitalization CORRECT ANSWERS Addition of sugar to must to increase the final
alcohol content of the wine
Acidification CORRECT ANSWERS Additional of tartaric acid to increase the acidity of
the must to improve balance/outcome
Aging White Wines leads to CORRECT ANSWERS deeper color, turning gold, then
amber, and eventually brown
*also for Rose
Oxidation (with White Wines) CORRECT ANSWERS 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 CORRECT ANSWERS lightening of color, often appearing
dull and may brown
Wine Fault Terms CORRECT ANSWERS TCA (Trichloroanisole)/Corkiness - wet
cardboard
Oxidation - bad storage, poorly aged
VA (Volatile Acidity) - vinegary aromas
Ethyl Acetate (EA)- acetone/nail polish
SO2 - matches/wet wool
Brettanomyces - yeast growth
Hydrogen Sulfide (H2S) - inadequate yeast nutrition during fermentation - rotten eggs
Old World - Potential Reasons CORRECT ANSWERS -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 CORRECT ANSWERS - 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 CORRECT ANSWERS 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 CORRECT ANSWERS 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 CORRECT ANSWERS 1. Sweet
2. Sour
3. Bitter
4. Salt
5. Umami
Important Pairing Interactions CORRECT ANSWERS 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 <3
Sugar - tends to work best with sweetness in the beverage pairing.
Spicy heat - heightens our perception of alcohol in beverages, but can be mitigated
when paired with beverages that are off dry, slightly sweet, or low alc.
The Appelation d'Origine Controlee (AOC) CORRECT ANSWERS Created by the INAO
(Institut national de l'orgine et de la qualite) in 1935 in response to widespread fraud in
the wine industry.
INAO CORRECT ANSWERS government based org. created to restore confidence in
the country's wine industry, and to define + protect the quality and authenticity of
specific wines and wine regions- the system was the AOC
AOP CORRECT ANSWERS Appellation d'Origine Protegee -
in 2009, the EU wine quality designation was put into effect with the intent of raising
quality and achieving more uniform standards across all member countries.
Workbook + Windows Exam With 100%
Verified Solutions 2025
How do you describe a climate? CORRECT ANSWERS Large to small; Macroclimate
(big picture), mesoclimate (ie, vineyard), microclimate (ie, single row vines or specific
vine)
Rain Shadow CORRECT ANSWERS a dry area on one side of a mountain opposite
wind, rain, and generally poor weather.
Main factors of Pulp (flesh) CORRECT ANSWERS 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? CORRECT ANSWERS -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? CORRECT ANSWERS -grapes ripen fully
-more sugar is produced
-acidity is lower
-higher alcohol potential
-flavors are more ripe, lush, juicy
Green Harvest CORRECT ANSWERS Dropping or cutting grape bunches off vine
before harvest to focus the vine's energy on fewer, high quality bunches
The majority of the world's vineyards are planted: CORRECT ANSWERS between the
30-50 degree latitude lines
3 ways wind can help a vineyard CORRECT ANSWERS -draw in cooler air, draw in
warmer air, helps prevent mold or rot
Malolactic Fermentation CORRECT ANSWERS 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 CORRECT ANSWERS 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 CORRECT ANSWERS 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 CORRECT ANSWERS 1. Chapitalization
2. Acidification
Chapitalization CORRECT ANSWERS Addition of sugar to must to increase the final
alcohol content of the wine
Acidification CORRECT ANSWERS Additional of tartaric acid to increase the acidity of
the must to improve balance/outcome
Aging White Wines leads to CORRECT ANSWERS deeper color, turning gold, then
amber, and eventually brown
*also for Rose
Oxidation (with White Wines) CORRECT ANSWERS 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 CORRECT ANSWERS lightening of color, often appearing
dull and may brown
Wine Fault Terms CORRECT ANSWERS TCA (Trichloroanisole)/Corkiness - wet
cardboard
Oxidation - bad storage, poorly aged
VA (Volatile Acidity) - vinegary aromas
Ethyl Acetate (EA)- acetone/nail polish
SO2 - matches/wet wool
Brettanomyces - yeast growth
Hydrogen Sulfide (H2S) - inadequate yeast nutrition during fermentation - rotten eggs
Old World - Potential Reasons CORRECT ANSWERS -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 CORRECT ANSWERS - 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 CORRECT ANSWERS 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 CORRECT ANSWERS 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 CORRECT ANSWERS 1. Sweet
2. Sour
3. Bitter
4. Salt
5. Umami
Important Pairing Interactions CORRECT ANSWERS 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 <3
Sugar - tends to work best with sweetness in the beverage pairing.
Spicy heat - heightens our perception of alcohol in beverages, but can be mitigated
when paired with beverages that are off dry, slightly sweet, or low alc.
The Appelation d'Origine Controlee (AOC) CORRECT ANSWERS Created by the INAO
(Institut national de l'orgine et de la qualite) in 1935 in response to widespread fraud in
the wine industry.
INAO CORRECT ANSWERS government based org. created to restore confidence in
the country's wine industry, and to define + protect the quality and authenticity of
specific wines and wine regions- the system was the AOC
AOP CORRECT ANSWERS Appellation d'Origine Protegee -
in 2009, the EU wine quality designation was put into effect with the intent of raising
quality and achieving more uniform standards across all member countries.
