Sample themes of prelim 1 questions
classes 1 through 6 and readings
Components, Winemaking, Viticulture, Wine Service, Wine Buying
What information on the wine label is important to review before accepting a wine
in a restaurant? who made the wine, where it was made, when it was made (vintage year),
what is in the bottle (grape variety), some indication of special handling, ranking, or
What are steps in the ritual of wine service in a restaurant and how should one
proceed before accepting a wine?
waiter or somellier presents the bottle to you for inspection. – check the label, feel the
server removes the cork and puts it in front of you. – smell and inspect the cork
if your wine needs decanting, the waiter will decant it
server pours wine into your glass and waits as you taste it
if accepted, the waiter pours the wine into everyone else’s glasses, then yours
What are generally accepted reasons for sending a bottle of wine back in a
restaurant? wrong bottle, shriveled and dry cork, stinging sensation (sulfur dioxide), rotten
eggs (hydrogen sulfide) essence of skunk and rotting cabbage (mercaptans), bland (oxidized),
cooked sherry-like (maderized), musty and moldy (corked)
When serving wine what is the proper sequence if more than one wine is being
served? White before red, light before heavy, dry before sweet, simple before complex
How does the temperature of a wine affect its taste?
- if a red wine is served too warm, it can taste flat, lifeless and too hot
- if a red wine is served too cold, it can taste overly tannic and acidic
- the higher the quality of white wine, the less cold it should be
What are the major differences between how white and red wines are made?
- for red wine, the juice, skins, and pulp are pumped to the fermentation area (vatting)
- for white wine, the juice is removed from the skins in a short period of time (settling of skins,
pulp and juice)
- for red wine, the juice and skins ferment and are then pressed; for white, the skins and pulp are
pressed prior to fermentation
- for white wine, they use some cellar operation and then let it age; for red wine, the aging begins
before the cellar operation and is continued after
Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking)
practices effect a wine’s concentration, quality, flavor and price?