CMS Master Sommelier cheat sheet

Structure the deduction in fixed order: sight (clarity, intensity, colour, rim variation, tears), nose (condition, intensity, development, aroma families), palate (sweetness, acidity, tannin, alcohol, body, flavour intensity, finish), then initial conclusion and quality level.

Blind colour anchors: white wines deepen green-white to gold to amber with age and oak; reds move purple-ruby to garnet to tawny, and rim-to-core variation widens with bottle age.

Alcohol estimation on the palate: low under 11% ABV feels light and watery; medium 11-13.5% shows warmth without heat; high above 13.5% produces visible tears, glycerol viscosity and a hot finish.

Tannin assessment separates quantity (low, medium-minus to high) from quality (ripe, fine-grained, velvety versus green, drying, grippy); high alcohol amplifies perceived bitterness of unripe tannin.

Acidity versus alcohol on the finish: high acidity leaves a mouth-watering, salivating sensation; high alcohol leaves a drying, warming sensation; both can be present in cool-climate high-altitude reds.

Old World versus New World markers are probabilistic only: earthy, savoury, higher-acid profiles suggest European origins; ripe fruit, higher alcohol and overt oak suggest warmer New World regions, but modern winemaking blurs this.

Noble grape signatures: Sauvignon Blanc (grassy, gooseberry, passionfruit), Riesling (lime, petrol with age, high acid, low alcohol), Nebbiolo (tar, roses, pale garnet, high tannin and acid), Pinot Noir (red cherry, forest floor, pale colour, low tannin).

Quality assessment uses balance, length, complexity and typicity: outstanding requires all four at high level; very good requires balance and length with complexity; good requires balance and typicity with modest complexity.

Fault detection: TCA gives musty wet cardboard at low threshold; volatile acidity gives nail polish and vinegar; Brettanomyces gives barnyard and band-aid; oxidation gives sherry-like aldehyde and browning.

Riesling and Sauvignon Blanc are aromatic whites best served 8-10°C; Chardonnay and white Burgundy 10-13°C; light reds 13-15°C; full-bodied reds 16-18°C; fortified wines 14-18°C.

Champagne sweetness scale: Brut Nature under 3 g/L, Extra Brut 0-6 g/L, Brut under 12 g/L, Extra Dry 12-17 g/L, Sec 17-32 g/L, Demi-Sec 32-50 g/L, Doux above 50 g/L.

Port styles: Ruby (fruit-forward, aged in cask briefly), Tawny (oxidative cask ageing, nutty), Vintage (declared years, bottle-aged), LBV (4-6 years cask), Colheita (single-harvest tawny).

Sherry styles by solera and fortification: Fino and Manzanilla (flor, dry, pale), Amontillado (flor then oxidative), Oloroso (oxidative, full-bodied), Palo Cortado (intermediate), Pedro Ximénez and Moscatel (sweet).

Grape spirit bases: Cognac from Ugni Blanc in Charente; Armagnac from Ugni Blanc, Folle Blanche, Colombard; Calvados from apples in Normandy; Grappa from Italian pomace.

Beer styles: lagers fermented with bottom-fermenting yeast at 8-14°C; ales with top-fermenting yeast at 18-22°C; lambic spontaneously fermented in Brussels; stout uses roasted barley.

Sake grades: Junmai (no added brewer's alcohol), Ginjo (rice polished to 60% or less), Daiginjo (50% or less), Honjozo (small alcohol addition); polishing ratio drives aroma and delicacy.

Tea types share one plant, Camellia sinensis: oxidation level determines type - green (minimal), oolong (partial), black (full), white (minimal processing of young buds), pu-erh (fermented).

Spirits distillation: pot still produces lower, more characterful proof with congeners; column still produces higher, purer proof; most Scotch is column-distilled grain blended with pot-still malt.

Standard tasting pour is 30-50 mL (about 1-2 oz); a 750 mL bottle yields roughly 15-25 tasting pours or 5-6 standard 125 mL glasses.

Sparkling wine service: chill to 6-8°C, open away from guests, hold the cork and twist the bottle, pour down the side of the glass to preserve mousse.

Old red wines with sediment: stand upright 24-48 hours, decant over a candle or light source, stop pouring when sediment reaches the neck.

Decanting young tannic reds is for aeration (30-60 minutes); decanting old wines is for sediment only, and extended aeration can cause the wine to fade.

Wine storage: 10-15°C constant temperature, 50-70% humidity, darkness, vibration-free, bottles horizontal for cork contact.

Glassware: white wine glass smaller bowl, red wine glass larger bowl, Burgundy glass wide bowl for Pinot Noir, Bordeaux glass tall bowl for Cabernet, flute or coupe for sparkling.

Service temperature errors to avoid: serving white too cold mutes aromas; serving red too warm exaggerates alcohol and flattens fruit.

Allergen and legal service points: declare sulphites, and be aware of alcohol licensing hours, refusal-of-service rules and age verification obligations.

Primary aromas come from the grape: fruit, floral, herbal, and mineral notes such as slate, chalk and wet stone.

Secondary aromas come from fermentation and lees: yeast, bread, biscuit, cream, and butter in malolactic-fermented whites.

Tertiary aromas come from ageing: mushroom, truffle, leather, tobacco, honey, petrol, and dried fruit.

Fruit ripeness scale: green (unripe) to ripe to jammy or cooked, correlating with climate and harvest date.

Oak markers: vanilla, toast, cedar, smoke, coconut, and dill; new oak percentage drives intensity.

Mineral versus earth: mineral terms (chalk, flint) suggest high-acid cool sites; earth terms (forest floor, loam) suggest older or warmer-climate reds.

Vermouth is aromatised fortified wine: dry white (French), sweet red (Italian), bianco, rosso, and extra-dry styles.

Port grape varieties: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, and Tinta Cão.

Sherry grapes: Palomino Fino for dry styles, Pedro Ximénez and Moscatel for sweet styles.

Madeira styles by grape and sweetness: Sercial (dry), Verdelho (medium-dry), Bual (medium-sweet), Malmsey (sweet).

Fortification timing: add neutral grape spirit during fermentation to retain residual sugar (Port), or after fermentation for dry styles (Sherry).

Pairing principle: match intensity, balance sweetness with acidity, and pair high-tannin reds with protein and fat rather than delicate fish.

Sweet wines pair with desserts of equal or greater sweetness; dry wines with dessert taste thin and sour.

Sequence for a tasting menu: light and dry before full and sweet, white before red, young before old, still before sparkling only when sparkling is the aperitif.

Acidity in food (lemon, vinegar) raises perceived wine acidity; salt reduces perceived tannin and bitterness.

Spicy heat is tamed by off-dry whites with low alcohol; high-alcohol wines amplify chilli burn.

Body correlates with alcohol, extract, and glycerol: light under 12% ABV, medium 12-13.5%, full above 13.5%.

Acidity scale: low (flat, soft), medium-minus, medium, medium-plus, high (sharp, mouth-watering).

Tannin scale: low, medium-minus, medium, medium-plus, high; check both mid-palate and finish.

Sweetness scale: dry (under 4 g/L), off-dry (4-12 g/L), medium-dry (12-45 g/L), sweet (above 45 g/L).

Finish length: short under 5 seconds, medium 5-10 seconds, long above 10 seconds; long finish signals quality.

Beer bitterness is measured in IBUs; colour in SRM or EBC; alcohol by volume typically 4-6% for standard styles.

Cider styles: dry, medium, sweet, and pear-based perry; traditional method cider can be sparkling.

Hop varieties drive aroma: Cascade (citrus), Saaz (spicy, herbal), Citra (tropical), Fuggles (earthy).

Beer service temperature: lagers 4-7°C, ales 10-13°C, stouts 12-14°C.

Sommelier tools: waiter's friend corkscrew, ah-so for old corks, decanting funnel with filter, and wine thief for barrel tasting.

Champagne service: use a champagne stopper for partial bottles; never store opened sparkling wine for more than 24 hours.

Ice buckets: half ice, half water for fastest chilling; salt accelerates melting and chilling but risks over-chilling.

Blind tasting setup: neutral glasses, numbered bags, water and spittoons, and consistent pour volumes for fair comparison.

Bordeaux: Cabernet Sauvignon and Merlot blends, medium-high tannin, blackcurrant, cedar, and graphite.

Burgundy: Pinot Noir and Chardonnay, high acid, red cherry, earth, and subtle oak.

Rhône: Syrah and Grenache, black pepper, blackberry, and meaty notes in the north; ripe red fruit and garrigue in the south.

Mosel: Riesling with high acid, low alcohol (7-9% ABV), lime, and slate minerality.

Napa Valley: Cabernet Sauvignon with ripe black fruit, high alcohol, and prominent new oak.

Whisky ageing: charred new oak barrels in the US; used or refill barrels in Scotland; minimum 3 years in Scotland for Scotch.

Vodka is typically column-distilled to high proof (95%+ ABV) then diluted; base can be grain, potato, or grape.

Rum styles: light column-distilled (Puerto Rico), heavy pot-distilled (Jamaica), and rhum agricole from fresh cane juice (Martinique).

Tequila is made from blue agave in Jalisco; mezcal from other agave species with smoky roasting pits.

Gin styles: London Dry (juniper-forward, no added sugar), Plymouth, Old Tom (slightly sweet), and contemporary styles.

Order of service: present bottle to host, confirm label and vintage, open, pour a small taste for approval, then serve women and guests first, host last.

Wine list navigation: organise by region or grape, list vintages, and note availability; suggest food pairings when asked.

By-the-glass programmes: preserve freshness with inert gas or vacuum stoppers; rotate open bottles within 2-3 days.

Cellar management: inventory rotation (first in, first out), temperature logs, and stock counts to control costs.

Handling corked wine: remove bottle discreetly, replace with same wine, and log the fault for supplier credit.

Sweetness on the palate is confirmed by viscosity, lower perceived acidity, and a lingering sweet finish.

Fortified wine tasting includes alcohol heat, oxidative notes (walnut, caramel), and sweetness level.

Botrytis-affected wines (Sauternes, Tokaji) show honey, apricot, and saffron with high acid balancing sweetness.

Icewine and late-harvest styles show concentrated dried-fruit and honey notes with high acidity.

France: AOC/AOP controls origin, grape, and method; Vin de France is the lowest tier; IGP sits between.

Italy: DOCG is the highest tier, then DOC, then IGT; Chianti Classico DOCG requires Sangiovese.

Spain: DO and DOCa (Rioja, Priorat); Cava is sparkling wine from Penedès.

Germany: Prädikat levels by must weight - Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein.

New Zealand: Marlborough Sauvignon Blanc; Central Otago Pinot Noir; Hawke's Bay Bordeaux blends.

Allergen declaration: sulphites above 10 mg/L must be labelled; also declare milk, egg, and gluten fining agents where relevant.

Age verification: check ID for anyone appearing under 25; refusal of service is a legal duty in most jurisdictions.

Glassware safety: inspect for chips before service; never pour into a cracked glass.

Spillage protocol: apologise, replace the glass and wine, and offer a fresh napkin without drawing attention.

Step 1: record sight without inference; describe colour, intensity, and rim variation objectively.

Step 2: nose in two passes - first still, then swirl - to capture primary and developed aromas.

Step 3: palate in fixed order - sweetness, acidity, tannin, alcohol, body, flavour, finish.

Step 4: initial conclusion names grape, region, vintage, and quality; then justify each with evidence.

Step 5: final conclusion states confidence level and notes any ambiguity (e.g., old versus new world).

Still water service: offer tap, sparkling, and still; serve at 10-12°C; sparkling at 6-8°C.

Mineral water classification by total dissolved solids: low (under 500 mg/L), medium (500-1500), high (above 1500).

Coffee service: espresso 25-30 mL, ristretto shorter, lungo longer; serve water alongside.

Tea service: water temperature varies - green 70-80°C, black 90-95°C, oolong 85-90°C.

Aperitif: dry sparkling, fino sherry, or dry white; avoid sweet or high-tannin wines before food.

Main course reds: match weight to dish - light reds with poultry, full reds with beef and game.

Cheese course: hard aged cheeses pair with full reds or tawny port; blue cheese with sweet wines (Sauternes, port).

Dessert wines: serve after clearing plates; pour small (50-75 mL) due to sweetness and alcohol.

Premature oxidation: browning colour, sherry-like aldehyde, and flat fruit in a wine that should be fresh.

Reduction: struck-match, cabbage, or rubber notes that often blow off with swirling.

Cork taint (TCA): musty, wet cardboard at 1-3 ng/L threshold; not always detectable at low levels.

Heat damage: stewed fruit, jammy notes, and pushed cork from storage above 25°C.

Light strike: wet wool and cardboard in sparkling wine exposed to UV light.

Cabernet Sauvignon: thick skin, high tannin, blackcurrant, mint, cedar; late ripening; Bordeaux and Napa.

Merlot: softer tannin, plum, chocolate; earlier ripening; right bank Bordeaux and Chile.

Chardonnay: neutral base, takes on oak and malolactic; Burgundy, Champagne, and California.

Sauvignon Blanc: high acid, grassy, gooseberry; Loire and Marlborough.

Syrah/Shiraz: black pepper, blackberry; cool climate (Rhône) versus warm (Barossa).

Greet guests within 2 minutes; offer water and aperitif; present wine list open to the relevant page.

Take the order by repeating the wine name, vintage, and bottle count back to the guest.

Present the bottle label-up to the host; confirm the vintage matches the order before opening.

Pour a small taste for the host to approve; then serve clockwise, women first, host last.

Keep the bottle in an ice bucket or on the table within reach; top up glasses when two-thirds empty.

Present the bill discreetly; never rush the final glass; offer coffee and digestifs.

Sparkling wine quality markers: fine persistent mousse, high acidity, autolytic notes (brioche, toast) for traditional method.

Champagne versus Prosecco: Champagne is traditional method, high acid, autolytic; Prosecco is tank method, fruity, lower pressure.

Fortified wine structure: alcohol 15-20% ABV, sweetness varies, oxidative notes in aged styles.

Vintage versus non-vintage sparkling: NV blends for consistency; vintage declares a single year and ages longer on lees.

Vintage labelling: at least 85% of grapes must come from the stated year in most EU appellations.

Grape variety labelling: at least 85% of the named variety in EU wines; 75% in the US.

Estate bottling (mis en bouteille au château) means bottled at the property where the wine was made.

Reserve/Riserva terms vary by country: Italy requires longer ageing; Spain uses Reserva and Gran Reserva.

Alcohol content must be stated on labels within legal tolerance (typically ±0.5% ABV).

Stock rotation: first in, first out; store newer vintages behind older ones.

Temperature monitoring: log daily; fluctuations above 2°C per day stress wine.

Inventory counts: weekly for high-value wines, monthly for full cellar.

Supplier credit: log corked or damaged bottles with photos and batch numbers for reimbursement.

Balance: no single component (acid, tannin, alcohol, sweetness) dominates the others.

Length: the persistence of flavour after swallowing; longer indicates higher quality.

Complexity: multiple distinct aromas and flavours that evolve in the glass.

Typicity: the wine expresses its grape and region as expected; deviation does not automatically mean fault.

Outstanding quality requires all four at high level; very good requires balance and length plus some complexity.

Classic cocktail ratios: Old Fashioned (spirit, sugar, bitters), Martini (gin and dry vermouth), Margarita (tequila, lime, orange liqueur).

Bitters add aromatic complexity; Angostura and Peychaud's are standard.

Shaking aerates and chills; stirring chills without aeration - use for clear spirits.

Garnish should complement aroma: citrus twist for gin, olive for martini, cherry for Manhattan.

Ask open questions about food and wine preferences before recommending.

Suggest a wine by the glass first for guests unsure of a bottle.

Upsell by pairing, not pressure: recommend a glass that complements the dish.

Handle complaints calmly: listen, apologise, resolve, and follow up.

Cool climate: higher acidity, lower alcohol, greener fruit, more herbal notes.

Warm climate: lower acidity, higher alcohol, riper and jammier fruit.

Maritime influence: moderates temperature; continental: greater diurnal range, more aromatic intensity.

Altitude: cooler nights preserve acidity even in warm regions.

Coffee species: Arabica (higher altitude, lower caffeine, more acidity) and Robusta (lower altitude, higher caffeine, more bitterness).

Roast level: light roast preserves origin character; dark roast emphasizes roast flavours.

Tea grades: whole leaf (highest), broken, fannings, dust.

Brewing: use fresh water, correct temperature, and steep time to avoid bitterness.

Inert gas (argon or nitrogen) displaces oxygen in opened bottles.

Vacuum stoppers remove air but can strip delicate aromas over time.

Coravin-style systems preserve bottles for weeks by displacing wine with gas.

Store opened bottles upright and chilled; consume within 2-3 days for most wines.

Grape tannin comes from skins, seeds, and stems; oak tannin comes from barrel contact.

Ripe tannin feels velvety and integrated; unripe tannin feels green and drying.

New oak adds vanilla, toast, and spice; used oak adds structure without overt flavour.

High toast levels add smoke and caramel; light toast preserves fruit.

Sulphites protect against oxidation and microbial spoilage; excess gives a struck-match note.

Acidity in wine: tartaric (stable), malic (converted by malolactic fermentation), citric, lactic.

Residual sugar above 4 g/L classifies a wine as off-dry or sweeter.

Alcohol is produced by yeast fermentation of grape sugar; 17 g/L sugar yields about 1% ABV.

Match wine weight to dish weight: light dishes with light wines, rich dishes with full wines.

Acidity cuts through fat; sweetness balances spice; tannin pairs with protein.

Avoid pairing high-tannin reds with delicate fish or high-acid foods.

Offer a by-the-glass pairing for each course when requested.

Vintage variation: cool years give higher acid, lower alcohol; warm years give riper fruit, higher alcohol.

Ageing reds: colour lightens, tannin softens, tertiary notes (leather, tobacco) develop.

Ageing whites: colour deepens, petrol and honey notes develop in Riesling.

Drink windows: most wines are best within 5 years; only a minority improve beyond 10.

Sake rice polishing: 50% or less for Daiginjo, 60% or less for Ginjo.

Sake service temperature: chilled (10-15°C) for Ginjo, warm (40-45°C) for Junmai.

Sake grades: Junmai, Honjozo, Ginjo, Daiginjo, Junmai Daiginjo.

Pairing: sake complements umami-rich dishes and delicate fish.

Check glassware for water spots and chips before service.

Confirm wine temperature before pouring - whites chilled, reds at cellar temperature.

Ensure the table is clear of clutter before presenting wine.

Confirm the bill is accurate and present it discreetly at the end of the meal.

State conclusions with confidence levels: high, medium, or low.

Provide evidence for each conclusion: colour, aroma, structure, and finish.

Acknowledge ambiguity when evidence supports multiple origins.

Revise conclusions if new evidence contradicts earlier assumptions.

Australia: Barossa Shiraz, Coonawarra Cabernet, Margaret River blends.

USA: Napa Cabernet, Sonoma Chardonnay, Oregon Pinot Noir, Washington Syrah.

South Africa: Chenin Blanc (Steen), Pinotage, Stellenbosch reds.

Argentina: Mendoza Malbec, high-altitude Torrontés.

Chile: Maipo Cabernet, Casablanca Sauvignon Blanc, Carmenère.

Aperitif: light, dry, and low alcohol to stimulate appetite.

Digestif: higher alcohol, often bitter or sweet, served after the meal.

Examples: Champagne or fino for aperitif; grappa, amaro, or cognac for digestif.

Serve digestifs in small glasses at room temperature.

Port: sweet, fortified with grape spirit, 19-22% ABV.

Sherry: fortified to 15-22% ABV; dry styles dominate.

Madeira: fortified, baked (estufagem), high acid, long-lived.

Marsala: fortified Sicilian wine, sweet or dry, used in cooking and as aperitif.

Tannin binds to proteins in food, softening the wine's astringency.

Salt reduces bitterness and enhances sweetness perception.

Acid in food increases perceived acidity in wine.

Umami can increase bitterness and alcohol heat in wine.

Pre-pour glasses before guests arrive for efficiency at large events.

Use trays for carrying multiple glasses; never carry more than six.

Keep a spittoon and water station for tastings.

Coordinate with kitchen for course timing and wine service.

Traditional method: second fermentation in bottle, autolytic notes (brioche, toast).

Tank method: second fermentation in tank, fruit-forward, lower pressure.

Sweetness levels: Brut Nature, Extra Brut, Brut, Extra Dry, Sec, Demi-Sec, Doux.

Grape varieties: Chardonnay, Pinot Noir, Pinot Meunier for Champagne.

Moderate consumption: up to one drink per day for women, two for men (US guidelines).

Sulphite sensitivity affects a small percentage of the population.

Alcohol content varies widely: 5-20% ABV depending on style.

Histamine in red wine can trigger headaches in sensitive individuals.

Present wine label-up to the host for confirmation.

Open the bottle away from guests to avoid cork accidents.

Wipe the neck after opening to remove cork dust.

Pour a small taste for the host, then serve guests clockwise.

Sight: clarity, intensity, colour, rim variation, tears.

Nose: condition, intensity, development, aroma families.

Palate: sweetness, acidity, tannin, alcohol, body, flavour intensity, finish.

Conclusion: grape, region, vintage, quality level, with evidence.

State confidence and note any ambiguity.

Natural cork: traditional, allows micro-oxygenation, risk of TCA.

Screw cap: airtight, preserves freshness, no TCA risk.

Synthetic cork: consistent, but can allow oxidation over long ageing.

Bag-in-box: preserves wine for weeks after opening, good for by-the-glass.

Organise wine list by region or grape, with vintages and prices.

Include by-the-glass options and food pairing suggestions.

Keep the list updated with current availability.

Present the list open to the relevant page for the guest.

Sweetness sources: late harvest, botrytis, icewine, dried grapes, or fortification.

Botrytis: honey, apricot, saffron, high acid balancing sweetness.

Icewine: concentrated dried fruit, high acid, low yield.

Fortified sweet wines: Port, Madeira, Sherry PX.

France: Bordeaux, Burgundy, Champagne, Rhône, Loire, Alsace.

Italy: Tuscany (Chianti, Brunello), Piedmont (Barolo, Barbaresco), Veneto (Amarone, Prosecco).

Spain: Rioja, Ribera del Duero, Priorat, Sherry, Cava.

Germany: Mosel, Rheingau, Pfalz for Riesling.

Portugal: Douro for Port, Vinho Verde for light whites.

Listen actively to guest preferences before recommending.

Use descriptive language: fruit, acidity, body, and finish.

Offer alternatives if the guest is unsure.

Confirm the order by repeating it back.

Colour: purple-ruby (young) to garnet to tawny (old).

Tannin: low to high; check mid-palate and finish.

Aromas: red fruit (cherry, raspberry) to black fruit (blackcurrant, blackberry).

Tertiary: leather, tobacco, mushroom, forest floor.

Sulphites are added as antioxidant and antimicrobial.

EU law requires labelling above 10 mg/L.

Natural wines may contain low sulphites but are not sulphite-free.

Sulphite sensitivity is rare but can cause asthma-like symptoms.

Whites: 8-13°C depending on style.

Reds: 13-18°C depending on body.

Sparkling: 6-8°C.

Fortified: 14-18°C.

Colour: green-white (young) to gold to amber (old).

Acidity: low to high; high acidity leaves mouth-watering sensation.

Aromas: citrus, orchard fruit, tropical, floral, mineral.

Tertiary: honey, petrol, nuts, dried fruit.

Oak adds vanilla, toast, spice, and smoke.

New oak percentage drives intensity.

French oak: finer grain, subtle spice.

American oak: broader grain, more vanilla and coconut.

White wine glass: smaller bowl to preserve aroma.

Red wine glass: larger bowl for aeration.

Burgundy glass: wide bowl for Pinot Noir.

Bordeaux glass: tall bowl for Cabernet.

TCA: musty, wet cardboard.

Volatile acidity: nail polish, vinegar.

Brettanomyces: barnyard, band-aid.

Oxidation: sherry-like, browning.

Reds: colour lightens, tannin softens, tertiary notes develop.

Whites: colour deepens, honey and petrol notes develop.

Most wines are best within 5 years.

Only a minority improve beyond 10 years.

Match wine weight to dish weight.

Acidity cuts through fat.

Sweetness balances spice.

Tannin pairs with protein.

Cool climate: higher acidity, lower alcohol, greener fruit.

Warm climate: lower acidity, higher alcohol, riper fruit.

Maritime: moderates temperature.

Continental: greater diurnal range, more aromatic intensity.

Cool years: higher acid, lower alcohol.

Warm years: riper fruit, higher alcohol.

Vintage variation affects style and quality.

Declared vintages in Port and Champagne signal quality.

Serve whites chilled to preserve freshness.

Serve reds at cellar temperature to avoid alcohol heat.

Sparkling wine coldest to preserve mousse.

Fortified wines at room temperature.

Balance: no single component dominates.

Length: persistence of flavour after swallowing.

Complexity: multiple distinct aromas and flavours.

Typicity: wine expresses grape and region as expected.

Typicity: wine expresses its grape and region as expected.

Deviation does not automatically mean fault.

Terroir: soil, climate, and human factors.

Appellation laws protect typicity.

Greet guests promptly and offer water.

Present the wine list open to the relevant page.

Confirm the order by repeating it back.

Handle complaints calmly and resolve quickly.

Record sight without inference.

Nose in two passes: still, then swirl.

Palate in fixed order: sweetness, acidity, tannin, alcohol, body, flavour, finish.

Conclusion names grape, region, vintage, quality, with evidence.

Vintage: at least 85% from stated year in EU.

Grape variety: at least 85% in EU, 75% in US.

Estate bottling: bottled at the property.

Alcohol content must be stated within legal tolerance.

First in, first out for stock rotation.

Log temperature daily.

Count inventory weekly for high-value wines.

Log damaged bottles for supplier credit.

Primary aromas: fruit, floral, herbal, mineral.

Secondary aromas: yeast, bread, butter.

Tertiary aromas: mushroom, leather, honey, petrol.

Aroma intensity and development indicate age and quality.

Alcoholic fermentation: yeast converts sugar to alcohol and CO2.

Malolactic fermentation: malic acid converted to lactic acid, softer mouthfeel.

Lees ageing: autolytic notes (brioche, toast).

Fermentation temperature affects aroma expression.

Decant old wines for sediment only.

Decant young tannic reds for aeration.

Stand old bottles upright 24-48 hours before decanting.

Stop pouring when sediment reaches the neck.

Body correlates with alcohol, extract, and glycerol.

Acidity: low to high; high acidity leaves mouth-watering sensation.

Tannin: low to high; check mid-palate and finish.

Sweetness: dry to sweet; confirmed by viscosity and finish.

Bordeaux: Cabernet Sauvignon and Merlot blends.

Burgundy: Pinot Noir and Chardonnay.

Rhône: Syrah and Grenache.

Mosel: Riesling with high acid and low alcohol.

Present bottle to host, confirm label and vintage.

Open away from guests.

Pour a small taste for host approval.

Serve guests clockwise, host last.

Reds: colour lightens, tannin softens.

Whites: colour deepens, honey and petrol notes develop.

Most wines best within 5 years.

Only a minority improve beyond 10 years.

Dry: under 4 g/L residual sugar.

Off-dry: 4-12 g/L.

Medium-dry: 12-45 g/L.

Sweet: above 45 g/L.

Chill to 6-8°C.

Open away from guests.

Hold cork and twist bottle.

Pour down the side of the glass to preserve mousse.

Grape tannin from skins, seeds, stems.

Oak tannin from barrel contact.

Ripe tannin feels velvety.

Unripe tannin feels green and drying.

Tartaric acid: stable, main acid in grapes.

Malic acid: converted by malolactic fermentation.

Citric and lactic acids also present.

High acidity leaves mouth-watering sensation.

Temperature: 10-15°C constant.

Humidity: 50-70%.

Darkness and vibration-free.

Bottles horizontal for cork contact.

State grape, region, vintage, quality.

Provide evidence for each conclusion.

State confidence level.

Note any ambiguity.

Balance: no single component dominates.

Length: persistence of flavour.

Complexity: multiple distinct aromas.

Typicity: wine expresses grape and region.

Listen actively to guest preferences.

Use descriptive language.

Offer alternatives if unsure.

Confirm the order by repeating it back.

Sweetness sources: late harvest, botrytis, icewine, dried grapes, fortification.

Botrytis: honey, apricot, saffron.

Icewine: concentrated dried fruit, high acid.

Fortified sweet wines: Port, Madeira, Sherry PX.

Fortification: add neutral grape spirit.

Port: during fermentation to retain sugar.

Sherry: after fermentation for dry styles.

Madeira: fortified and baked (estufagem).

Aperitif: light, dry, low alcohol.

Examples: Champagne, fino sherry, dry white.

Serve before the meal to stimulate appetite.

Avoid sweet or high-tannin wines before food.

Cool climate: higher acidity, lower alcohol.

Warm climate: lower acidity, higher alcohol.

Maritime: moderates temperature.

Continental: greater diurnal range.

Cognac: Ugni Blanc in Charente.

Armagnac: Ugni Blanc, Folle Blanche, Colombard.

Calvados: apples in Normandy.

Grappa: Italian pomace.

Digestif: higher alcohol, often bitter or sweet.

Examples: grappa, amaro, cognac.

Serve in small glasses at room temperature.

Serve after the meal to aid digestion.

TCA: musty, wet cardboard.

Volatile acidity: nail polish, vinegar.

Brettanomyces: barnyard, band-aid.

Oxidation: sherry-like, browning.

Lagers: bottom-fermenting yeast at 8-14°C.

Ales: top-fermenting yeast at 18-22°C.

Lambic: spontaneously fermented in Brussels.

Stout: roasted barley.

Green tea: 70-80°C water.

Black tea: 90-95°C water.

Oolong: 85-90°C water.

Steep time affects bitterness.

Port: sweet, 19-22% ABV.

Sherry: dry styles dominate, 15-22% ABV.

Madeira: baked, high acid, long-lived.

Marsala: sweet or dry, Sicilian.

Junmai: no added brewer's alcohol.

Ginjo: rice polished to 60% or less.

Daiginjo: rice polished to 50% or less.

Honjozo: small alcohol addition.

Espresso: 25-30 mL.

Ristretto: shorter.

Lungo: longer.

Serve water alongside.

Traditional method: second fermentation in bottle.

Tank method: second fermentation in tank.

Autolytic notes: brioche, toast.

Sweetness levels: Brut Nature to Doux.

Cider: fermented apple juice.

Perry: fermented pear juice.

Styles: dry, medium, sweet.

Traditional method cider can be sparkling.

Still water: serve at 10-12°C.

Sparkling water: serve at 6-8°C.

Offer tap, sparkling, and still.

Mineral water classified by total dissolved solids.

Oak adds vanilla, toast, spice, smoke.

New oak percentage drives intensity.

French oak: finer grain, subtle spice.

American oak: broader grain, more vanilla.

Natural cork: allows micro-oxygenation.

Screw cap: airtight, preserves freshness.

Synthetic cork: consistent, but can allow oxidation.

Bag-in-box: preserves wine for weeks.

Declare sulphites above 10 mg/L.

Check ID for anyone appearing under 25.

Inspect glassware for chips.

Handle spillage discreetly.

Cool years: higher acid, lower alcohol.

Warm years: riper fruit, higher alcohol.

Vintage variation affects style and quality.

Declared vintages signal quality.

Moderate consumption: up to one drink per day for women, two for men.

Sulphite sensitivity affects a small percentage.

Alcohol content varies widely.

Histamine in red wine can trigger headaches.

Match wine weight to dish weight.

Acidity cuts through fat.

Sweetness balances spice.

Tannin pairs with protein.

State grape, region, vintage, quality.

Provide evidence for each conclusion.

State confidence level.

Note any ambiguity.

Vintage: at least 85% from stated year in EU.

Grape variety: at least 85% in EU, 75% in US.

Estate bottling: bottled at the property.

Alcohol content must be stated within legal tolerance.

First in, first out for stock rotation.

Log temperature daily.

Count inventory weekly for high-value wines.

Log damaged bottles for supplier credit.

Primary aromas: fruit, floral, herbal, mineral.

Secondary aromas: yeast, bread, butter.

Tertiary aromas: mushroom, leather, honey, petrol.

Aroma intensity and development indicate age and quality.

Alcoholic fermentation: yeast converts sugar to alcohol and CO2.

Malolactic fermentation: malic acid converted to lactic acid.

Lees ageing: autolytic notes.

Fermentation temperature affects aroma expression.

Decant old wines for sediment only.

Decant young tannic reds for aeration.

Stand old bottles upright 24-48 hours before decanting.

Stop pouring when sediment reaches the neck.