CMS Certified Sommelier flashcards
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32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Chaptalization
- Adding sugar to grape must before or during fermentation to raise final alcohol; regulated by region and vintage and forbidden in many warm climates.
- Malolactic fermentation
- Bacterial conversion of malic acid to lactic acid and carbon dioxide after primary fermentation; softens acidity and can add buttery diacetyl notes to wine.
- Carbonic maceration
- Whole uncrushed grapes ferment intracellularly under carbon dioxide; yields low-tannin, fruit-forward wines with banana and bubblegum aromas, classic in Beaujolais.
- Solera system
- Fractional blending across stacked barrels where younger wine replenishes older; maintains consistent style and is used in Sherry, Madeira, and Marsala.
- Fortification timing
- Adding grape spirit before fermentation ends retains sweetness in Port; adding after dry fermentation yields dry Sherry; mistelle is unfermented juice plus spirit.
- Potential alcohol formula
- About 16.8 grams of sugar per liter ferments to roughly 1% alcohol by volume; use to estimate final alcohol from must sugar.
- Free-run versus press wine
- Free-run juice drains before pressing and is lighter; press wine from subsequent pressing is more tannic and colored, often blended back.
- Riesling characteristics
- High-acid, aromatic white with lime, green apple, and petrol notes; ranges dry to luscious sweet, sensitive to botrytis and cool climates.
- Nebbiolo characteristics
- Pale ruby grape with high tannin and high acid; aromas of tar, roses, and cherry; basis of Barolo and Barbaresco in Piedmont.
- Grenache characteristics
- Thin-skinned, low-acid, low-tannin grape that can reach high alcohol; red fruit and spice, key in Chateauneuf-du-Pape and Priorat.
- Barolo aging rules
- Piedmont DOCG from 100% Nebbiolo; minimum 38 months aging with at least 18 months in wood; Riserva requires 62 months total.
- Chianti Classico rules
- Tuscan DOCG requiring at least 80% Sangiovese; minimum 12 months aging, 24 for Riserva; zone between Florence and Siena.
- Cognac production
- Double distillation in Charentais pot stills from mostly Ugni Blanc; aged in French oak; VS, VSOP, and XO indicate youngest eau-de-vie age.
- Gin botanicals
- Juniper berries are mandatory; other botanicals may include coriander, citrus peel, and angelica; London Dry forbids sweetening after distillation.
- Sake polishing ratio
- Seimaibuai is the remaining rice percentage after polishing; lower number means more polishing and often fruitier, higher-grade sake such as daiginjo.
- Wine service order
- Present bottle to host, open, pour a small taste to host, then serve guests clockwise with women or elders first and host last.
- Sparkling bottle opening
- Chill bottle, hold at 45 degrees, loosen cage while holding cork, twist bottle not cork, point away, and ease out quietly.
- Decanting old red
- Stand upright 24 to 48 hours, decant slowly over light, stop when sediment reaches shoulder; a basket may be needed.
- Service temperatures
- Sparkling 6-8C, white 8-12C, light red 13-16C, full red 16-18C, and dessert wine 6-8C for best expression.
- Corked wine response
- Musty wet-cardboard aroma from TCA; remove bottle, replace without charge, inform manager, and log the bottle for supplier credit.
- Pairing acid with fat
- High-acid wine cuts richness of fatty food; tannin binds protein; sweetness balances spicy heat; salt enhances acidity; match food and wine intensity.
- Glassware choice
- Fill one-third; sparkling flute or tulip, white smaller tulip, Bordeaux large tall glass, Burgundy wide balloon; avoid detergent residue.
- Allergen disclosure
- EU and US rules require declaring major allergens; sulfites above 10 mg/L must be labeled; staff must answer menu and wine questions accurately.
- Sequence of service
- Greet and seat, water and menu, take order, wine service, serve food, check back, clear, dessert, bill, and farewell.
- Deductive tasting grid
- CMS approach: assess appearance, nose, and palate, then conclude quality, age, grape, and origin using elimination and evidence at each step.
- Color youth indicators
- Red purple rim suggests youth; garnet and brick indicate age; brown shows oxidation; white green-gold is youthful and amber oxidized.
- Old versus New World
- Old World shows earth, mineral, restrained fruit, and higher acid; New World shows riper fruit, higher alcohol, and overt oak.
- Tannin level cues
- High tannin suggests Cabernet Sauvignon, Nebbiolo, Syrah, or Mourvedre; low tannin suggests Pinot Noir, Gamay, or Grenache.
- Acid level cues
- High acid suggests cool climate or grapes such as Riesling, Sauvignon Blanc, and Pinot Noir; low acid suggests warm climate or Grenache.
- Aroma development stages
- Primary fruit and floral notes; secondary from fermentation and oak such as butter, toast, and vanilla; tertiary from aging such as leather, mushroom, honey, and nuts.
- Blind tasting alcohol cue
- Alcohol above about 13.5% suggests warm climate or ripe grapes; below 12.5% suggests cool climate or early picking.
- Chardonnay blind cues
- Apple and lemon with high acid; oak adds butter, vanilla, and toast; Burgundy is restrained and mineral while warmer regions are riper and broader.