Level 1 Sommelier Certification Exam Questions and Answers Solved Correctly Latest Update 2025
The Hawthorn strainer is used: - Answers In conjunction with a mixing glass
Nitrogen and carbon dioxide may be fed into casks of traditional cask conditioned beer to: - Answers
Prevent spoiling bacteria contacting the beer
Coasters are used to: - Answers Place wine bottles in on the table
Muddlers are used to: - Answers Stir drinks
A shive is correctly described as the: - Answers Round piece of hard wood or plastic used as a bung in
the top of a cask
Detergents should not be mixed together because they: - Answers May give off poisonous fumes
Glasses are frosted by: - Answers Dipping the rim in egg white and sugar
The most suitable temperature for a beer cellar to be kept at is: - Answers 55 degrees F
What is correctly described as ullage? - Answers Any out-of-condition wine which has to be returned to
the supplier
The main reason for grafting vies is to: - Answers Counteract phylloxera
Leaf roll virus is spread by: - Answers Mealy bug
What grape is important to the production of Hermitage? - Answers Syrah
The liquor obtained from fermenting the skins and pips left after pressing grapes is called: - Answers
Marc brandy
Which alcohol is found in wine? - Answers Ethanol
Many sweet liqueur white wines are produced from which grape? - Answers Muscat
If the grape pips are crushed in the vinification process the wine will have a: - Answers Bitter taste
Wine made from the pressings of red grape skins after they have been removed form the fermenting
must is: - Answers Vin de Presse
During the vinification process, at which percentage of alcohol will all the wind yeasts be killed? -
Answers 4%
What is the term for the process of stirring up the lees in the wine? - Answers Battonage
Cuvasion refers to: - Answers Maceration of grape skins in the fermenting juice during red wine
production
The Hawthorn strainer is used: - Answers In conjunction with a mixing glass
Nitrogen and carbon dioxide may be fed into casks of traditional cask conditioned beer to: - Answers
Prevent spoiling bacteria contacting the beer
Coasters are used to: - Answers Place wine bottles in on the table
Muddlers are used to: - Answers Stir drinks
A shive is correctly described as the: - Answers Round piece of hard wood or plastic used as a bung in
the top of a cask
Detergents should not be mixed together because they: - Answers May give off poisonous fumes
Glasses are frosted by: - Answers Dipping the rim in egg white and sugar
The most suitable temperature for a beer cellar to be kept at is: - Answers 55 degrees F
What is correctly described as ullage? - Answers Any out-of-condition wine which has to be returned to
the supplier
The main reason for grafting vies is to: - Answers Counteract phylloxera
Leaf roll virus is spread by: - Answers Mealy bug
What grape is important to the production of Hermitage? - Answers Syrah
The liquor obtained from fermenting the skins and pips left after pressing grapes is called: - Answers
Marc brandy
Which alcohol is found in wine? - Answers Ethanol
Many sweet liqueur white wines are produced from which grape? - Answers Muscat
If the grape pips are crushed in the vinification process the wine will have a: - Answers Bitter taste
Wine made from the pressings of red grape skins after they have been removed form the fermenting
must is: - Answers Vin de Presse
During the vinification process, at which percentage of alcohol will all the wind yeasts be killed? -
Answers 4%
What is the term for the process of stirring up the lees in the wine? - Answers Battonage
Cuvasion refers to: - Answers Maceration of grape skins in the fermenting juice during red wine
production
