CMS Advanced Sommelier cheat sheet

Deductive grid order: appearance (clarity, intensity, colour, observations) → nose (condition, intensity, aroma characteristics, development) → palate (sweetness, acidity, tannin, alcohol, body, flavour intensity, characteristics, finish) → conclusions (quality, price band, origin, grape, vintage).

Blind tasting markers of high acid: mouth-watering, tart edges, saliva pooling; low acid reads flabby with a soft, broad mid-palate.

Tannin assessment uses both level and texture: ripe/velvety (phenolic ripeness achieved) versus green/grippy (unripe seeds and stems); count astringency on the finish.

Alcohol estimation: ~11-12% reads lean and slightly warming; 13-13.5% is medium; 14%+ produces visible viscosity tears and a hot back-palate.

Old World vs New World decision rule: restrained fruit, earth/mineral/savoury notes, higher acid and lower alcohol point to cool Old World sites; forward ripe fruit and higher alcohol point New World or warm climate.

Noble grape structural fingerprints: Riesling = high acid, no tannin, petrol with age; Sauvignon Blanc = high acid, pyrazine/grapefruit; Chardonnay = medium acid, broad texture with lees; Nebbiolo = high acid + high tannin + pale colour.

Vintage assessment: cool vintages give higher acid, lower alcohol, greener tannin; warm vintages give riper fruit, lower acid, higher alcohol and softer tannin.

Fault markers: TCA = damp cardboard/musty at low threshold; Brettanomyces = barnyard, band-aid, horse; oxidation = sherry-like aldehyde and browning; volatile acidity = nail polish/vinegar.

Quality conclusion ladder: balance → length → complexity → typicity, then assign a price band consistent with origin and quality tier.

Standard pour sizes to know: wine 125 mL (still) / 75-100 mL (fortified); spirits 25-50 mL depending on market; beer 284-568 mL; sake 60-180 mL (isshobin tokkuri holds 180 mL).

Service temperature rules: sparkling 6-8 °C, white and rosé 8-12 °C, light red 13-16 °C, full-bodied red 16-18 °C, fortified 14-18 °C; every degree above target exaggerates alcohol.

Decanting decision rule: decant young tannic reds for aeration; decant mature wines only to separate sediment, since extended air can collapse fragile aromatics.

Glassware logic: tulip shapes concentrate aromatics for aromatic whites and spirits; wide bowls suit tannic reds; narrow flutes preserve bubbles but suppress aroma - use tulip-shaped sparkling glasses for tasting.

Opening sparkling wine: 6 half-turns of the bottle (not the cork), hold the cork, and release with a whisper rather than a pop to preserve dissolved CO2.

Corked-wine protocol: present the cork and bottle to the host, pour a small taste, and if faulty remove quietly and replace without argument; never pour a faulty wine for the table.

Allergen and legal service points: declare sulphites, fining agents (egg, milk, isinglass) and gluten in beer; refuse service to visibly intoxicated guests and offer water and food.

Cellar and stock control: first-in-first-out rotation, temperature 12-14 °C with 60-75% humidity, and stock par levels set to average weekly sales plus safety stock.

Food and wine pairing rules: acid cuts fat; sweetness balances heat and bitterness; tannin clashes with oily fish and chilli; salt and umami soften tannin and acid.

Bordeaux left bank (Médoc, Graves) is Cabernet Sauvignon-dominant on gravel soils; right bank (Saint-Émilion, Pomerol) is Merlot-dominant on clay and limestone.

Burgundy hierarchy: regional → village → premier cru → grand cru; Chablis is Chardonnay on Kimmeridgian marl; Côte de Nuits is Pinot Noir-dominant, Côte de Beaune is Chardonnay-dominant.

Champagne: Chardonnay, Pinot Noir and Meunier; non-vintage must age 15 months on lees (12 months minimum before disgorgement), vintage 36 months; sweetness ladder runs brut nature to doux.

Rhône split: Northern Rhône is Syrah-only for reds (Côte-Rôtie, Hermitage, Cornas) with Viognier in Côte-Rôtie; Southern Rhône is Grenache-led blends (Châteauneuf-du-Pape permits 13 varieties).

Germany: Riesling classified by must weight at harvest - Kabinett, Spätlese, Auslese, then Prädikatswein; GG (Grosses Gewächs) marks dry top sites; Mosel is slate-based and high acid.

Italy: Barolo and Barbaresco are Nebbiolo (Barolo requires 38 months total ageing, 18 in wood); Chianti Classico is Sangiovese; Amarone is dried-grape Corvina blend in Veneto.

Spain: Rioja ageing terms are Crianza, Reserva and Gran Reserva; Ribera del Duero is Tempranillo (Tinto Fino); Priorat is Garnacha and Cariñena on llicorella slate.

New World markers: New Zealand Marlborough Sauvignon Blanc (Wairau and Awatere valleys); Australia Barossa Shiraz and Coonawarra Cabernet on terra rossa; Napa Valley Cabernet on volcanic and alluvial soils.

Southern Hemisphere and emerging regions: South Africa Stellenbosch Cabernet and Chenin Blanc; Argentina Mendoza Malbec at altitude; Chile Maipo Cabernet and Casablanca cool-climate whites.

Distillation proof: still strength is measured in ABV; US proof = 2 × ABV. A spirit at 40% ABV is 80 proof; cask strength is undiluted.

Whisky production rule: cereal + water + yeast, fermented, distilled, then matured in oak. Scotch whisky must mature in Scotland for at least 3 years in oak casks no larger than 700 L.

Scotch geography: Speyside (fruity, unpeated), Islay (peat smoke, brine), Highland, Lowland, Campbeltown; single malt = one distillery, single grain = column still.

Irish whiskey is typically triple-distilled and unpeated (Bushmills, Jameson); US straight bourbon must be at least 51% corn, distilled to no more than 80% ABV, and aged in new charred oak.

Cognac and Armagnac: Cognac is double-distilled in pot stills and aged in Limousin or Tronçais oak; Armagnac is column-distilled and typically more rustic. VS, VSOP and XO denote minimum ageing tiers.

Rum styles: rhum agricole is distilled from fresh cane juice (Martinique AOC); industrial rum uses molasses; English-style rums are heavy and pot-distilled; Spanish-style rums are light and column-distilled.

Agave spirits: tequila must be 100% blue Weber agave (or a mixto) from Jalisco and neighbouring states; mezcal is roasted in earthen pits giving smoke; both are DO-protected.

Gin styles: London Dry adds no post-distillation sugar or colour; Plymouth is a protected geographical style; Old Tom is slightly sweetened; genever is malt-wine based.

Vodka and liqueurs: vodka is neutral spirit at 37.5-40% ABV in the EU; liqueurs are sweetened spirits typically 15-30% ABV with a defined sugar minimum.

Core process: malted barley is mashed with hot water to convert starch to sugar, boiled with hops, fermented with yeast, then conditioned. Hops add bitterness (alpha acids), flavour and aroma.

Yeast split: ale yeasts (Saccharomyces cerevisiae) ferment warm at 15-24 °C; lager yeasts (Saccharomyces pastorianus) ferment cool at 8-13 °C and need lagering.

Bitterness is measured in IBU; colour in SRM or EBC; strength in ABV and original gravity (Plato or OG).

Lager family: Pilsner (Czech, soft water, Saaz hops), Helles (Munich, malty), Dunkel (dark lager), Bock and Doppelbock (strong, malty), Märzen/Oktoberfest.

Ale family: Pale Ale and IPA (hoppy, bitter), Stout and Porter (roasted barley, dark), Wheat beers (Weizen with banana/clove esters), Saison (farmhouse, dry, spicy).

Belgian styles: Trappist and abbey dubbel and tripel are strong and yeast-driven; lambic and gueuze are spontaneously fermented with Brettanomyces and lactic bacteria, giving sourness.

Serving and storage: serve lagers at 4-7 °C, ales at 8-12 °C, strong ales and stouts at 12-14 °C; store away from light (skunking from UV on hops) and serve in clean, hop-aroma-friendly glasses.

Beer and food logic: carbonation and bitterness cut fat; roasted malts pair with grilled meat; sour beers work with acidic and creamy dishes.

Sake polishing ratio (seimaibuai) defines grade: Junmai/ Honjozo below 70% remaining; Ginjo at 60% or less; Daiginjo at 50% or less. Junmai has no added brewing alcohol; Honjozo adds a small amount.

Sake rice and water: Yamadanishiki is the premium sake rice; soft water gives sweeter, rounder sake (e.g. Fushimi), harder water gives drier, more robust sake (e.g. Nada).

Sake brewing: koji mould converts rice starch to sugar, then yeast ferments - a multiple parallel fermentation unique among brewed beverages. Kimoto and Yamahai use traditional starter methods.

Sake styles: Nigori is cloudy and unfiltered; Namazake is unpasteurised; Genshu is undiluted (often 17-20% ABV); Koshu is aged sake; sparkling sake is low in alcohol.

Sake service: serve chilled (10-15 °C) for Ginjo and Daiginjo, warm (nurukan, 40-50 °C) for Junmai and Honjozo; pour for others, never yourself, and use masu or ochoko.

Sake sweetness is measured by nihonshondo (SMV): positive values are drier, negative sweeter; acidity balances it. Amino acidity adds umami and weight.

Tea categories by oxidation: green (unoxidised), oolong (partial), black (full), plus white and pu-erh (fermented). Match green tea with delicate dishes and black tea with richer food.

Coffee and water: arabica is aromatic and lower in caffeine than robusta; extraction is governed by grind, water temperature (90-96 °C) and contact time. Sparkling and still water should be offered by brand and temperature.

Deductive grid order: appearance (clarity, intensity, colour, observations) → nose (condition, intensity, aroma characteristics, development) → palate (sweetness, acidity, tannin, alcohol, body, flavour intensity, characteristics, finish) → conclusions (quality, price band, origin, grape, vintage).

Blind tasting markers of high acid: mouth-watering, tart edges, saliva pooling; low acid reads flabby with a soft, broad mid-palate.

Tannin assessment uses both level and texture: ripe/velvety (phenolic ripeness achieved) versus green/grippy (unripe seeds and stems); count astringency on the finish.

Alcohol estimation: ~11-12% reads lean and slightly warming; 13-13.5% is medium; 14%+ produces visible viscosity tears and a hot back-palate.

Old World vs New World decision rule: restrained fruit, earth/mineral/savoury notes, higher acid and lower alcohol point to cool Old World sites; forward ripe fruit and higher alcohol point New World or warm climate.

Noble grape structural fingerprints: Riesling = high acid, no tannin, petrol with age; Sauvignon Blanc = high acid, pyrazine/grapefruit; Chardonnay = medium acid, broad texture with lees; Nebbiolo = high acid + high tannin + pale colour.

Vintage assessment: cool vintages give higher acid, lower alcohol, greener tannin; warm vintages give riper fruit, lower acid, higher alcohol and softer tannin.

Fault markers: TCA = damp cardboard/musty at low threshold; Brettanomyces = barnyard, band-aid, horse; oxidation = sherry-like aldehyde and browning; volatile acidity = nail polish/vinegar.

Standard pour sizes: wine 125 mL (still) / 75-100 mL (fortified); spirits 25-50 mL depending on market; beer 284-568 mL; sake 60-180 mL (isshobin tokkuri holds 180 mL).

Service temperature rules: sparkling 6-8 °C, white and rosé 8-12 °C, light red 13-16 °C, full-bodied red 16-18 °C, fortified 14-18 °C; every degree above target exaggerates alcohol.

Decanting decision rule: decant young tannic reds for aeration; decant mature wines only to separate sediment, since extended air can collapse fragile aromatics.

Glassware logic: tulip shapes concentrate aromatics for aromatic whites and spirits; wide bowls suit tannic reds; narrow flutes preserve bubbles but suppress aroma - use tulip-shaped sparkling glasses for tasting.

Opening sparkling wine: 6 half-turns of the bottle (not the cork), hold the cork, and release with a whisper rather than a pop to preserve dissolved CO2.

Corked-wine protocol: present the cork and bottle to the host, pour a small taste, and if faulty remove quietly and replace without argument; never pour a faulty wine for the table.

Allergen and legal service points: declare sulphites, fining agents (egg, milk, isinglass) and gluten in beer; refuse service to visibly intoxicated guests and offer water and food.

Cellar and stock control: first-in-first-out rotation, temperature 12-14 °C with 60-75% humidity, and stock par levels set to average weekly sales plus safety stock.

Bordeaux left bank (Médoc, Graves) is Cabernet Sauvignon-dominant on gravel soils; right bank (Saint-Émilion, Pomerol) is Merlot-dominant on clay and limestone.

Burgundy hierarchy: regional → village → premier cru → grand cru; Chablis is Chardonnay on Kimmeridgian marl; Côte de Nuits is Pinot Noir-dominant, Côte de Beaune is Chardonnay-dominant.

Champagne: Chardonnay, Pinot Noir and Meunier; non-vintage must age 15 months on lees (12 months minimum before disgorgement), vintage 36 months; sweetness ladder runs brut nature to doux.

Rhône split: Northern Rhône is Syrah-only for reds (Côte-Rôtie, Hermitage, Cornas) with Viognier in Côte-Rôtie; Southern Rhône is Grenache-led blends (Châteauneuf-du-Pape permits 13 varieties).

Germany: Riesling classified by must weight at harvest - Kabinett, Spätlese, Auslese, then Prädikatswein; GG (Grosses Gewächs) marks dry top sites; Mosel is slate-based and high acid.

Italy: Barolo and Barbaresco are Nebbiolo (Barolo requires 38 months total ageing, 18 in wood); Chianti Classico is Sangiovese; Amarone is dried-grape Corvina blend in Veneto.

Spain: Rioja ageing terms are Crianza, Reserva and Gran Reserva; Ribera del Duero is Tempranillo (Tinto Fino); Priorat is Garnacha and Cariñena on llicorella slate.

New World markers: New Zealand Marlborough Sauvignon Blanc (Wairau and Awatere valleys); Australia Barossa Shiraz and Coonawarra Cabernet on terra rossa; Napa Valley Cabernet on volcanic and alluvial soils.

Distillation proof: still strength is measured in ABV; US proof = 2 × ABV. A spirit at 40% ABV is 80 proof; cask strength is undiluted.

Whisky production rule: cereal + water + yeast, fermented, distilled, then matured in oak. Scotch whisky must mature in Scotland for at least 3 years in oak casks no larger than 700 L.

Scotch geography: Speyside (fruity, unpeated), Islay (peat smoke, brine), Highland, Lowland, Campbeltown; single malt = one distillery, single grain = column still.

Irish whiskey is typically triple-distilled and unpeated (Bushmills, Jameson); US straight bourbon must be at least 51% corn, distilled to no more than 80% ABV, and aged in new charred oak.

Cognac and Armagnac: Cognac is double-distilled in pot stills and aged in Limousin or Tronçais oak; Armagnac is column-distilled and typically more rustic. VS, VSOP and XO denote minimum ageing tiers.

Rum styles: rhum agricole is distilled from fresh cane juice (Martinique AOC); industrial rum uses molasses; English-style rums are heavy and pot-distilled; Spanish-style rums are light and column-distilled.

Agave spirits: tequila must be 100% blue Weber agave (or a mixto) from Jalisco and neighbouring states; mezcal is roasted in earthen pits giving smoke; both are DO-protected.

Gin styles: London Dry adds no post-distillation sugar or colour; Plymouth is a protected geographical style; Old Tom is slightly sweetened; genever is malt-wine based.

Core process: malted barley is mashed with hot water to convert starch to sugar, boiled with hops, fermented with yeast, then conditioned. Hops add bitterness (alpha acids), flavour and aroma.

Yeast split: ale yeasts (Saccharomyces cerevisiae) ferment warm at 15-24 °C; lager yeasts (Saccharomyces pastorianus) ferment cool at 8-13 °C and need lagering.

Bitterness is measured in IBU; colour in SRM or EBC; strength in ABV and original gravity (Plato or OG).

Lager family: Pilsner (Czech, soft water, Saaz hops), Helles (Munich, malty), Dunkel (dark lager), Bock and Doppelbock (strong, malty), Märzen/Oktoberfest.

Ale family: Pale Ale and IPA (hoppy, bitter), Stout and Porter (roasted barley, dark), Wheat beers (Weizen with banana/clove esters), Saison (farmhouse, dry, spicy).

Belgian styles: Trappist and abbey dubbel and tripel are strong and yeast-driven; lambic and gueuze are spontaneously fermented with Brettanomyces and lactic bacteria, giving sourness.

Serving and storage: serve lagers at 4-7 °C, ales at 8-12 °C, strong ales and stouts at 12-14 °C; store away from light (skunking from UV on hops) and serve in clean, hop-aroma-friendly glasses.

Sake polishing ratio (seimaibuai) defines grade: Junmai/Honjozo below 70% remaining; Ginjo at 60% or less; Daiginjo at 50% or less. Junmai has no added brewing alcohol; Honjozo adds a small amount.

Sake rice and water: Yamadanishiki is the premium sake rice; soft water gives sweeter, rounder sake (e.g. Fushimi), harder water gives drier, more robust sake (e.g. Nada).

Sake brewing: koji mould converts rice starch to sugar, then yeast ferments - a multiple parallel fermentation unique among brewed beverages. Kimoto and Yamahai use traditional starter methods.

Sake styles: Nigori is cloudy and unfiltered; Namazake is unpasteurised; Genshu is undiluted (often 17-20% ABV); Koshu is aged sake; sparkling sake is low in alcohol.

Sake service: serve chilled (10-15 °C) for Ginjo and Daiginjo, warm (nurukan, 40-50 °C) for Junmai and Honjozo; pour for others, never yourself, and use masu or ochoko.

Sake sweetness is measured by nihonshondo (SMV): positive values are drier, negative sweeter; acidity balances it. Amino acidity adds umami and weight.

Tea categories by oxidation: green (unoxidised), oolong (partial), black (full), plus white and pu-erh (fermented). Match green tea with delicate dishes and black tea with richer food.