CMS Master Sommelier flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Deductive tasting order

Sight, nose, palate, initial conclusion, final conclusion. Each stage records objective observations before inference, and conclusions cite evidence from colour, aroma, structure, and finish.

TCA fault

Cork taint caused by 2,4,6-trichloroanisole, detectable at 1-3 ng/L. Gives musty, wet cardboard aromas that mask fruit; not always detectable at low levels.

Botrytis cinerea

Noble rot fungus that concentrates sugars and acids in grapes, producing honey, apricot, and saffron notes in Sauternes and Tokaji. Requires humid mornings and dry afternoons.

Brut Nature

Champagne sweetness level with under 3 g/L residual sugar, drier than Extra Brut. Often called zero dosage when no sugar is added after disgorgement.

Solera system

Fractional blending system used in Sherry, where wine moves through stacked barrels of increasing age. Blends younger and older wines for consistency.

Ugni Blanc

White grape used for Cognac and Armagnac base wine. High acidity and neutral flavour make it ideal for distillation.

Junmai Ginjo

Sake grade with no added brewer's alcohol and rice polished to 60% or less. Delicate, aromatic, and typically served chilled.

Pot still distillation

Batch distillation in a copper pot still, producing lower proof with more congeners and character. Used for malt whisky, Cognac, and some rum.

Column still

Continuous distillation producing high proof and pure spirit. Used for grain whisky, vodka, and light rum.

Prädikat levels

German ripeness tiers by must weight: Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein. Higher tiers are sweeter and more concentrated.

Chianti Classico DOCG

Tuscan appellation requiring at least 80% Sangiovese. Produces high-acid, tannic reds with cherry, earth, and herbal notes.

Marlborough Sauvignon Blanc

New Zealand region known for high-acid, aromatic whites with gooseberry, passionfruit, and grassy notes. Cool maritime climate drives intensity.

Traditional method

Sparkling wine production where second fermentation occurs in the bottle, creating autolytic notes of brioche and toast. Used for Champagne and Cava.

Tank method

Sparkling wine production where second fermentation occurs in a pressurized tank. Produces fruit-forward wines with lower pressure, such as Prosecco.

Vermouth

Aromatised fortified wine flavoured with botanicals. Styles include dry white (French), sweet red (Italian), bianco, and extra-dry.

Madeira styles

Sercial (dry), Verdelho (medium-dry), Bual (medium-sweet), Malmsey (sweet). All are fortified and heated (estufagem) for oxidative character.

London Dry gin

Juniper-forward gin with no added sugar after distillation. Botanicals are distilled with the spirit, producing a dry, aromatic profile.

Rhum agricole

Rum distilled from fresh sugarcane juice rather than molasses, associated with Martinique. Grassy, vegetal, and fruity.

Mezcal

Mexican agave spirit from species other than blue agave, roasted in earthen pits for smoky character. Produced mainly in Oaxaca.

Cava

Spanish sparkling wine from Penedès made by traditional method, typically from Macabeo, Xarel·lo, and Parellada.

Tawny Port

Port aged oxidatively in cask, developing nutty, caramel, and dried-fruit notes. Labelled with an indication of average age (10, 20, 30, 40 years).

Fino Sherry

Dry Sherry aged under flor yeast, pale and light with saline, almond notes. Served chilled as an aperitif.

Standard tasting pour

30-50 mL (about 1-2 oz) per glass. A 750 mL bottle yields roughly 15-25 tasting pours or 5-6 standard 125 mL glasses.

Decanting old wine

Stand bottle upright 24-48 hours, decant over a light source, and stop when sediment reaches the neck. Aeration is minimal; the goal is separation.

Wine storage conditions

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

Service temperature

Whites 8-13°C, reds 13-18°C, sparkling 6-8°C, fortified 14-18°C. Serving too cold mutes aromas; too warm exaggerates alcohol.

Corked wine handling

Remove bottle discreetly, replace with same wine, and log the fault with batch details for supplier credit. Apologise without drawing attention.

Allergen declaration

Sulphites above 10 mg/L must be labelled. Also declare milk, egg, and gluten fining agents where relevant.

Pairing principle

Match intensity, balance sweetness with acidity, and pair high-tannin reds with protein and fat rather than delicate fish.

Glassware types

White wine glass: smaller bowl. Red wine glass: larger bowl. Burgundy glass: wide bowl for Pinot Noir. Bordeaux glass: tall bowl for Cabernet.

Service sequence

Present bottle to host, confirm label and vintage, open away from guests, pour a small taste for approval, then serve guests clockwise with host last.

Cellar management

First in, first out rotation; daily temperature logs; weekly inventory for high-value wines; documented supplier credit for damaged bottles.