Wine Quiz Quiz: Test Your Somm Skills Oct 13, 2022 1 of 10 RIGHT! WRONG! Before removing the cork from a bottle of wine, formal service dictates that wine pros first use the blade of their wine key to: Bore a hole in the cork Remove the top of the bottle’s capsule Test the resonance of the bottle’s glass neck Cut off the bottle’s label to ensure the wine is tasted blind In addition to unparalleled wine expertise, what else are sommeliers at destination restaurants often expected to provide expert advice on? Cigars Mustache wax Spirits Both A and C are correct Thanks to which of these innovative wine-serving systems, many sommeliers are now able to offer guests small tastes of rarer and more expensive wines while preserving the bottle? Colheita Charmat Carbonic maceration Coravin Before pouring a full glass of wine for a restaurant guest, it is commonly expected that a sommelier will do all of the following except: Present the bottle to the guest to confirm it’s the correct wine and vintage Open the bottle in front of the guest Pour a small amount of wine on the tablecloth to check its color Pour a small amount of wine in the guest’s glass for their approval Very traditional sommeliers sometimes wear one of these shallow, reflective saucers around their neck to evaluate the taste and appearance of wine: A tastevin A wine thief A barrique A decanter Adding excitement to an evening, wine pros will sometimes open sparkling wine by scraping a flat metal object—such as a saber—along the neck of the bottle and into the lip of the opening, causing the glass to break and the cork to eject. This technique is known as: Bâtonnage Sabrage Dosage Breakage Which of these would a sommelier most likely recommend as a pairing for a rich dessert of chocolate truffle layer cake? A rich Napa Cabernet with cassis and toast flavors A full-bodied Vin Santo with nut and coffee notes A crisp Sauvignon Blanc with grass and gooseberry accents An extra brut Champagne with a delicate mousse and citrus aromas Why would a sommelier use a pair of burning-hot metal tongs to heat and then break the neck off a very old bottle of Port before serving it? To avoid crumbling the cork into the wine To release any pressure trapped in the bottle over decades To allow for rapid oxidation, releasing the wine’s aromas To pull the wine’s sediment towards the bottle’s heated neck, removing it in the process Which of these is the ideal method a sommelier will use to avoid pouring any wine sediment into a guest’s wineglass? Trick question: Sediment adds a pleasantly gritty mouthfeel to the tasting experience Straining the wine through a cheese cloth directly into patrons’ glasses Pouring the wine steadily and slowly into a glass decanter, possibly using a decanting cradle to spot sediment entering the bottle’s neck Using a silver teaspoon to slowly transfer the wine into glasses As a well-trained sommelier knows, light dry whites, rosés and sparkling wines should be served at which temperature range? 10° to 20° F 30° to 40° F 40° to 50° F 90° to 120° F Next Results Your score is Retake this quiz
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