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91 Cards in this Set

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What is the proper service temperature for a light bodied white?
45-50
What is the proper service temperature for a full bodied white?
50-55
What is the proper service temperature for a sweet white?
43-47
What is the proper service temperature for a rose?
50-55
What is the proper service temperature for a light bodied red?
50-55
What is the proper service temperature for a medium bodied red?
55-58
What is the proper service temperature for a full bodied red?
59-64
What is the proper service temperature for a tawny port?
54-61
What is the proper service temperature for a ruby/vintage port?
64-68
What is the proper service temperature for a fino sherry?
43-47
What is the proper service temperature for an amontillado/oloroso sherry?
55
What is the proper service temperature for a PX sherry?
55-58
What is the proper service temperature for a sweet sherry?
43-47
What is the proper service temperature for a dry madeira?
43-47
What is the proper service temperature for a sweet madeira?
64-68
What is the proper service temperature for a sweet muscat vdn?
43-47
What is the proper service temperature for a vin santo?
54-61
What is the proper service temperature for a sparkling red?
50
What is the proper service temperature for a sparkling white?
45-50
What is the proper service temperature for a vintage champagne?
50
What is required equipment for the CSM exam?
Two wine keys, two pens, small paper tablet, two lighters or matches, two crumbers?
How is an order taken?
Somm stands to the host's right
Repeats the order, confirming producer, exact bottling and vintage
Once confirmed, offers to remove the wine list
Should glassware be checked for off odors?
Yes
How should glassware be polished?
With clean linen using a source of steam
How should serviettes be folded?
Neatly with no seams or uneven edges exposed.
How many serviettes are required for standard service? Sparkling? Decanting?
1
2
3
How should stemware be carried to the table?
On a lined tray, in the left hand
How should stemware be placed at the table?
Start at the host's left and move clockwise, finishing with the host
Place to the right or directly above the knife
When should underliners for the bottle and the cork be placed for standard service?
After placing glassware, to the right of the host
When should an ice bucket be placed?
After placing the glasses. Should be placed with a clean and folded serviette, to the right of the host, within arm's reach
How should a bottle be carried to the table?
Held carefully, framed by a clean and folded serviette
What happens when the somm arrives at the table with the bottle of wine?
Stand at the host's right and restate the producer, appellation, vintage and variety
Do you bring fresh glasses for a second bottle of the same wine?
To taste, yes. Ask the host if everyone would like fresh glasses.
After a wine is presented, and the host verifies the wine, what does the somm do?
Cuts the foil along the second lip and places the foil in the pocket. Top of the cork is wiped with a clean serviette.
What are the four methods of white wine service?
1 - Open on a gueridon next to or close by the table to the host's right and placed in buck and stand next to host's right
2 - Open in a bucket and stand to the host's right and return to the bucket
3 - Open on a side table or stand and return to a bucket or to a cooler or under liner on the table
4 - Open in the air and return to a bucket or to a cooler or under-liner
What are the three methods of young red wine service?
1 - Open on a gueridon next to or close by to the table, preferably to host's right and place on under-liner on the table to the host's right
2 - Open on a side table or stand and place on under-liner on the table
3 - Open in the air and place on under-liner
What are the two ways to open a bottle of sparkling wine?
1 - Present the bottle in the air and open in the air
2 - Present the bottle in the air and open in a bucket or stand
How is sparkling service different than standard service?
Serviette is used to drape over the cage. Thumb is over the cork.
Bottle is held at a 45 degree angle in the air and twist the bottle not the cork
Release the cork with little or no noise while holding the bottle at a 45 degree angle until gas dissipates
Remove the cage from the cork and place in pocket
Place cork on table
Pour in a single stream
After opening a bottle and presenting the cork, what does the somm do?
Wipe the top of the bottle, then pour a 1 oz pour.
After the host accepted the wine, what order do you pour in?
Guest of Honor
Women
Men
Host
If the party is of 8 or more, pour in a clockwise fashion irrespective of gender
What happens to the cork after the wine is poured?
Somm asks if they would like to keep the cork
How should glasses be removed from the table?
On a lined tray form the guest's right
How full should a champagne glass be filled? Standard glass?
No more than 2/3
No more than 1/2
What should be placed on a gueridon for decanting?
Clean decanter
Candle
Matches
Ashtray
Cork removal tools
Multiple clean serviettes
Decanting basket
Underliners for cork, bottle and decanter
What are the proper steps for decanting a bottle of wine?
Glass ware is placed on the table
Gueridon is prepped
Decanting basket is lined with a serviette and brought to the cellar
Candle is lit away from the table and the gueridon is rolled to the host's right
Preset underliners
Present bottle to the host in the decanting basket
Position the basket for service, using other serviettes to prop it up if necessary
Remove the foil (whole foil is acceptable)
Clean the top of the cork
Remove the cork and present
Clean the lip and top of the bottle
Lift bottle from the basket and pour into the decanter, looking for sediment
Re-wipe bottle
Pour in a standard manner
Ask host if he/she would like cork removed
Ask host if he/she would like bottle removed
What are ideal storage temperatures for wines?
50-55

What is the CMS Color Scale for White Wine:

Straw


Yellow


Gold


Amber

What is the CMS Color Scale for Red Wine:

Purple


Ruby-Red


Garnet

What is the CMS Secondary Color Scale for White Wine:

Silver


Green (chlorophyll still left from photosynthesis)


Copper (indicates skin contact)




these are affected by age, climate and variety indicators

What is the CMS Secondary Color Scale for Red Wine:

Orange (age and or barrel aging)


Brown (age and or barrel aging)


Blue

True or False: Rim Variation is due to a wine being aged?

True, the older the wine the more rim variation

CMS Sight standard for color extract and staining:

light


medium


heavy




intense extraction can indicate warm climate, high pigment varietal

What do thick and slow tears indicate on a glass?

high alcohol and/or high sugar

What are some common flaws that should be looked fro in smelling a wine:

TCA• Oxidation


Volatile Acidity- VA


Excess Sulfur Dioxide - SO2


Brettanomyces


Hydrogen Sufide - H2S

CMS Nose Intensity Scale:

Low (delicate)


Medium


High (powerful)

CMS Nose Age Scale:

Youthful - young, bright, primary fresh fruits


Developing - Beginning to show signs of age


Vinous - signs of age and oxidation

CMS Nose white wine fruit aromas - Orchard/Malic fruits

green, red, yellow apples, pears

CMS Nose white wine fruit aromas -

Citric fruit

lemon, lime, orange, tangerine, grapefruit

CMS Nose white wine fruit aromas -

Pitted fruit

peach, nectarine, apricot

CMS Nose white wine fruit aromas -

Tropical fruit

Pineapple, mango, papaya, passion fruit

CMS Nose white wine fruit aromas -

Melon

Cantaloupe, honeydew

CMS Nose red wine fruit aromas -

Red fruits

cherry, raspberry, red plum, cranberry, strawberry, pomegranate

CMS Nose red wine fruit aromas -

Black fruits

blackberry, black cherry, black plums, black currant

CMS Nose red wine fruit aromas -

Blue fruits

blueberry, boysenberry

CMS Nose standard for fruit condition:

Baked


Cooked / Stewed


Dried


Peels / Skin / Pith


Flesh


Fresh picked


Desiccated


Tart (malic)


Preserved / Jammy

The aroma of sweet baking spices often comes from what?

barrels

Describing aromas - work down the list of major categories of:

Fruit


Fruit condition


Non-Fruit flavors


Organic Earth


Inorganic Earth


Wood / Oak indicators

Expectorate

Spit!

CMS Standard for dryness scale:

Bone Dry


Dry


Off-Dry (like soda)


Sweet


Dessert Sweet

CMS Palate Standard for Structure -

Tannin / Bitterness

Sensed as Bitterness or astringency


Red Wines: Tannin


White Wines: Phenolic bitterness




Low / Medium - / Medium / Medium + / High

CMS Palate Standard for Structure -

Alcohol

Sensed as heat on the nose, throat and chest




Low / Medium - / Medium / Medium + / High

CMS Palate Standard for Structure -

Acidity

Focus on the salivary glands and the finish




Low / Medium - / Medium / Medium + / High

CMS Palate Standard for Finish

Length of time wine flavors stay on the palate after swallowing.




Short / Medium - / Medium / Medium + / Long




Quality of the finish


tart, astringent, silky, bitter

CMS Palate Standard for Complexity

The number of aromas and flavors in th wine and how they react.




Low / Medium - / Medium / Medium + / High

What are the levels of conclusion in the tasting protocol?

Initial


Final

Initial Conclusion - Old World Reasons

EARTH LEADS


- Dominance of earth and/or mineral and non-fruit character


- Fruit more restrained compared to non-fruit and earth


- Fruit becomes tart on the palate


- Non-fruit becomes more apparent on the palate

Initial Conclusion - New World Reasons

FRUIT LEADS


- Lack of any dominant earth or mineral character


- Fruit leads and dominates the non-fruit


- Fruit is ripe dominating the nose


- Fruit stays ripe or gets riper on the palate

Initial Conclusion - reasons for Cool Climate

Reasons for Cool Climate:


- Acid is elevated for the grape variety


- Alcohol is more restrained


- Nature/quality of the fruit is tart


- Wine feels more linear on the palate

Initial Conclusion - reasons for Warm Climate

Reasons for Warm Climate:


- Acid is more restrained for the grape variety


- Alcohol is elevated


- Nature/quality of the fruit is jammy


- The wine feels more round and lush on the palate

Initial Conclusion - General Age Ranges

1-3 yrs


3-5 yrs


5-10 yrs


more than 10 yrs

Initial Conclusion - elements to look for in Age Ranges

Color


Rim Variation


Youth vrs Vinosity


Quality of texture and finish



There are the 6 thin skinned grapes - they are:

France - Merlot and Pinot Noir


Italy - Sangiovese, Nebbiolo


Spain - Tempranillo, Garnacha

In Food & Wine Pairing - Salt does what?

Cuts acidity


Enhances tannin

In Food & Wine Pairing - fat will do what?

mellow tannin

In Food & Wine Pairing - Why should you pour a wine sweeter than the dish?

otherwise the wine will come across austere

In Food & Wine Pairing - how is spice affected?

Alcohol will enhance spice


Oak will enhance spice




Sugar will mellow spice

A classic Food & Wine Pairing for Foie Gras

Sauternes


Rich, unctuous wine meets creamy, rich, salty fat

A classic Food & Wine Pairing for Fresh Goat Cheese

Sauvignon Blanc


High acid cheese meets high acid wine

A classic Food & Wine Pairing for Steak

Cabernet Sauvignon


Tannin vs Protein and Fat

A classic Food & Wine Pairing for Sardines

Manzanilla Sherry


Salt & fish oil can stand up to stronger flavors in wine

A classic Food & Wine Pairing for Stilton

Salty Cheese vs Sweet Wine