- What is the main objective of the “COURT
OF MASTER SOMMELIERS”?
- Name two types of wine that would be
found in a Burgundy bottle?
- Name one white and one red wine found in
a Bordeaux bottle?
- In which style bottle, would you find a
wine that would go better with fowl or pork?
- Name the different stages of the
winemaking process?
- What is meant when a wine is chaptilized?
- What are lees?
- What % of a particular grape varietal
must be used in order for that wine to be
called by that varietals name, in
California?
- What does the nose of a wine refer to?
- What is the difference between the aroma
of a wine and the bouquet?
- Where does Champagne come from?
- European wines are named after what?
- Once a bottle of wine is opened, what
are the four steps involved in tasting the
wine?
- What “generic” characteristics of a high
end Cabernet Sauvignon would you expect to
find?
- What information can you find on a wine
label that would tell you that 100% of the
grapes used were grown on the property owned
or controlled by the bottling winery and
that the wine was produced and bottled on
the premises of that winery?
- What is brix, and how does it play into
the winemaking story?
- If you detect a hint of butterscotch,
and a smooth buttery finish on a bottle of
Chardonnay, What winemaking process would
you be able to determine that the wine went
through?
- What two properties of a wine would tell
you that it is astringent?
- The detection of Vanilla in a wine would
tell you what?
- What is meant when a wine is said to be
maderized?
- This is your last question. I want you
to stop for just a moment and think of your
favorite food dish, please tell me what wine
varietal would best compliment that dish…and
why?
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