Level 1 Sommelier Certification Questions With Correct Solutions, Already Passed!!

A shive is correctly described as the: - 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: - May give off poisonous Wine made from the pressings of red grape skins after they have been removed form the fermenting must is: - Vin de Presse The Hawthorn strainer is used: - In conjunction with a mixing glass Nitrogen and carbon dioxide may be fed into casks of traditional cask conditioned beer to: - Prevent spoiling bacteria contacting the beer Coasters are used to: - Place wine bottles in on the table Muddlers are used to: - Stir drinks fumes Glasses are frosted by: - Dipping the rim in egg white and sugar The most suitable temperature for a beer cellar to be kept at is: - 55 degrees F What is correctly described as ullage? - Any out-of-condition wine which has to be returned to the supplier The main reason for grafting vies is to: - Counteract phylloxeraLeaf roll virus is spread by: - Mealy bug What grape is important to the production of Hermitage? - Syrah The liquor obtained from fermenting the skins and pips left after pressing grapes is called: - Marc brandy Which alcohol is found in wine? - Ethanol Many sweet liqueur white wines are produced from which grape? - Muscat If the grape pips are crushed in the vinification process the wine will have a: - Bitter taste During the vinification process, at which percentage of alcohol will all the wind yeasts be killed? - 4% What is the term for the process of stirring up the lees in the wine? - Battonage Cuvasion refers to: - Maceration of grape skins in the fermenting juice during red