CMS Advanced Sommelier key terms

A fixed sequence of observations covering sight, nose, palate, and conclusions, used to identify a wine's grape, origin, and quality without seeing the label. Each stage narrows possibilities before the next is assessed.

The measurable elements of a wine on the palate: acidity, tannin, alcohol, body, sweetness, and finish length. Assessed separately from aromatics because they point to climate, grape, and winemaking choices.

The degree to which a wine expresses the recognized character of its grape variety and place of origin. A benchmark for judging whether an atypical showing reflects style, vintage, or a fault.

The combined influence of site factors such as soil, slope, aspect, altitude, and mesoclimate on a wine's character. Used to explain why neighboring vineyards can produce materially different wines.

Sugar remaining in wine after fermentation stops or is halted. Measured in grams per liter, it determines whether a wine is dry, off-dry, or sweet and affects perceived body and balance.

A specific blend or batch of wine, often from selected lots or press fractions. The term is used in Champagne for the first-press juice and more loosely elsewhere for a producer's blend.

A recognized vineyard site or growth, ranked by reputation or law. In Bordeaux it denotes classified châteaux; in Burgundy and Alsace it denotes specific named vineyards of elevated status.

A high tier in French vineyard classification, below grand cru in Burgundy and Alsace, and a specific rank within the 1855 Bordeaux hierarchy. The exact meaning depends on the region's own rules.

The top tier of classified vineyard or village in regions such as Burgundy, Alsace, and Champagne. Wines from these sites are expected to show the highest expression of place and command premium pricing.

The sweetening liquid added to sparkling wine after disgorgement, typically wine plus sugar. Its level sets the label category from brut nature through doux and influences balance and perceived sweetness.

The bottling of a sparkling wine base with yeast and sugar to start a second fermentation in bottle. The term also refers to the liqueur added at this stage.

The removal of frozen yeast sediment from a bottle of sparkling wine after aging on the lees. The step precedes dosage and final corking and affects freshness and texture.

The French system defining where a wine may be produced and which grape varieties, yields, and methods are permitted. It is the model for many origin-based labeling laws worldwide.

Denominazione di Origine Controllata e Garantita, Italy's highest wine classification. It imposes stricter production rules than DOC and requires government tasting and bottling controls.

An Italian label term indicating longer mandatory aging before release than the standard version of the same wine. Minimum periods are set by each denomination's rules.

A Spanish aging designation with legally defined minimum periods in barrel and bottle, though levels vary by region. In Portugal and elsewhere the term is less strictly regulated.

Spain's longest aging category for red and white wines, requiring extended time in barrel and bottle before release. Wines are made only in selected vintages at the producer's discretion.

A Spanish aging tier requiring a minimum period in oak and total aging before release, with exact rules set by each region. It sits below Reserva in the hierarchy.

The year the grapes were harvested, printed on the label for most quality wines. Vintage conditions strongly influence style and aging potential, especially in marginal climates.

A style made from grapes left on the vine beyond normal ripeness to concentrate sugar and flavor. It may involve botrytis, passerillage, or freezing, depending on the region and wine type.

A fungus that, under humid then dry conditions, shrivels grapes and concentrates sugar while adding honeyed and saffron notes. It is essential to Sauternes and Tokaji sweet wines.

The beneficial form of Botrytis cinerea that develops on ripe white grapes in humid mornings and dry afternoons. It concentrates juice and gives distinctive honey and marmalade complexity.

A sweet wine made from grapes frozen on the vine and pressed while still frozen, concentrating sugar and acidity. Canada and Germany are leading producers under strict temperature rules.

The addition of neutral grape spirit to wine, which stops fermentation or raises alcohol. The technique produces Port, Sherry, Madeira, and other fortified styles with distinct sweetness levels.

A fractional blending system in which wine moves through a series of barrels, with younger wine replenishing older. Used in Sherry and Madeira to maintain consistent style over decades.

The heating process used in Madeira that deliberately oxidizes and caramelizes the wine, giving its characteristic nutty, tangy flavors. Modern producers use tank or cask methods.

A sweet fortified wine made by adding spirit to unfermented grape juice rather than finished wine. Examples include Pineau des Charentes and certain Vin Doux Naturels.

A French sweet fortified wine made by adding neutral spirit during fermentation to retain natural grape sugar. Key regions include Banyuls, Maury, and Rivesaltes in southern France.

The sparkling winemaking process where the second fermentation occurs in the same bottle sold to consumers. It is required for Champagne and used widely for quality sparkling wine elsewhere.

Aging wine on its spent yeast cells, which adds creamy texture and bready, nutty flavors. Common in Champagne, Muscadet, and white wines aged sur lie.

The stirring of lees in barrel or tank to increase contact and extract texture and flavor. It is used in white winemaking, especially in Burgundy and in quality sparkling base wines.

A measure of dissolved solids, mainly sugar, in grape juice, used to estimate potential alcohol. Growers track it to decide harvest timing and style.

The bacterial conversion of tart malic acid to softer lactic acid in wine. It reduces perceived acidity and adds buttery notes, and is common in reds and some whites.

Evaluating wines without knowing producer, grape, or region, often used in exams to test deductive reasoning. The taster states conclusions with confidence levels based on evidence.

Pouring wine into a separate vessel to separate sediment or to expose it to air. It is used for older reds and young tannic wines, with different goals for each.

The recommended temperature at which a wine is served to show its best balance. It varies by style, from well-chilled sparkling wine to lightly cool reds.

A beverage service offering wines poured individually, often with preservation systems to limit oxidation. It affects inventory, pricing, and staff training in restaurants.

A defect such as cork taint, oxidation, or volatile acidity that makes a wine unpleasant or atypical. Recognition is essential for deciding whether to replace a bottle in service.

A musty, damp-cardboard aroma caused mainly by TCA contamination from cork or cellar sources. It mutes fruit and is grounds for rejecting a bottle in service.

A drink served before a meal to stimulate appetite, typically light, dry, and low in alcohol. Classic examples include dry Sherry, vermouth, and Champagne.

A drink served after a meal to aid digestion, usually stronger and often bitter or sweet. Examples include brandy, amaro, and aged fortified wines.

A Japanese measure of sake density relative to water, indicating dryness or sweetness. Higher positive values suggest drier styles, while negative values suggest sweeter ones.

A Japanese sake category made only from rice, water, koji, and yeast, with no added brewing alcohol. It is often richer and fuller than non-junmai styles.

A premium sake style made from highly polished rice and fermented slowly at low temperature. It typically shows fruity, floral aromas and is often served chilled.

Rice inoculated with Aspergillus oryzae mold, which converts starch to fermentable sugar. It is essential to sake, shochu, and soy sauce production.