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CMS Master Sommelier study materials
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CMS Master Sommelier practice questions

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Question 1Deductive Wine Tasting

In the deductive tasting grid used at the highest sommelier level, which cluster of visual observations is assessed before the nose is ever engaged?

  1. Residual sugar, acidity and body weight
  2. Alcohol level, tannin texture and finish length
  3. Clarity, intensity of color, hue and observed viscosity or gas Correct answer.
  4. Aromatic intensity, development and complexity

Explanation

Deduction proceeds from sight to nose to palate, so the visual stage captures clarity, color intensity, hue, and any observable viscosity, gas, or sediment. Alcohol, tannin, aroma and palate structure are all assessed later in the sequence.

Question 2Deductive Wine Tasting

A white wine shows pronounced aromatic intensity, high acidity and a distinctly waxy, lanolin-like texture on the mid-palate. Which grape variety is the most defensible deduction?

  1. Sémillon Correct answer.
  2. Albariño
  3. Pinot Grigio
  4. Riesling

Explanation

Waxy, lanolin texture combined with pronounced aroma and high acidity points strongly to Sémillon, especially from a cool climate where it retains freshness. Riesling is more floral and citrus-driven, Albariño is saline and stone-fruit led, and Pinot Grigio is typically light and neutral.

Question 3Deductive Wine Tasting

On the palate a red wine shows high acidity, low alcohol and fine, persistent tannin with a pale ruby rim. Which structural combination best fits a cool-climate Pinot Noir?

  1. Low acidity, high alcohol, coarse tannin
  2. Medium acidity, high alcohol, low tannin
  3. High acidity, low alcohol, fine tannin Correct answer.
  4. Low acidity, low alcohol, high tannin

Explanation

Pinot Noir from a cool site ripens at lower sugar, giving modest alcohol, while its thin skins yield fine rather than coarse tannin and its acidity stays high. The other combinations describe warmer-climate or thicker-skinned varieties.

Question 4Deductive Wine Tasting

A red wine's aromatic profile is dominated by blackcurrant, graphite and cedar, with firm, ripe tannin and high acidity. Which grape is the most probable deduction?

  1. Cabernet Sauvignon Correct answer.
  2. Merlot
  3. Barbera
  4. Gamay

Explanation

Blackcurrant, graphite and cedar with firm tannin and high acidity is the classic Cabernet Sauvignon signature, particularly from Bordeaux or a cool-climate New World site. Merlot is plusher and plum-led, Gamay is light and carbonic, and Barbera is high-acid but low-tannin.

Question 5Deductive Wine Tasting

A wine shows pronounced tertiary aromas of dried fig, leather, tobacco and forest floor, with softened tannin and medium acidity. What does this aromatic development most strongly indicate?

  1. The wine was aged in new French oak
  2. Bottle age has allowed primary fruit to give way to secondary and tertiary notes Correct answer.
  3. The wine is affected by premature oxidation
  4. The wine was fermented with indigenous yeast

Explanation

Dried fig, leather, tobacco and forest floor are tertiary aromas that develop with bottle age as primary fruit fades. New oak contributes toast and vanilla rather than leather, and oxidation shows as bruised apple or sherry notes rather than this savory spectrum.

Question 6Deductive Wine Tasting

A dry white wine shows high acidity, pronounced salinity, a chalky texture and aromas of green apple, lemon and crushed oyster shell. Which origin is the most defensible deduction?

  1. Napa Valley Chardonnay
  2. Marlborough Sauvignon Blanc
  3. Chablis Correct answer.
  4. Barossa Valley Riesling

Explanation

Chablis produces Chardonnay with high acidity, a saline, chalky, oyster-shell character and green-apple citrus fruit, reflecting its Kimmeridgian soils and cool climate. Warm-climate Chardonnay is broader and lower in acid, and Sauvignon Blanc shows herbal and tropical notes.

Question 7Deductive Wine Tasting

When assessing a red wine's tannin, which observation is least useful in distinguishing grape variety from winemaking technique?

  1. The astringency on the finish
  2. The grain and grip of the tannin
  3. The level of oak-derived tannin
  4. The color hue of the wine Correct answer.

Explanation

Color hue reflects grape variety, skin contact and age rather than tannin structure itself. Grain, grip, oak-derived tannin and finish astringency are the direct structural cues used to characterize tannin quality and its likely source.

Question 8Deductive Wine Tasting

A sweet wine shows aromas of orange marmalade, apricot and honey with high acidity and a botrytis-derived saffron note. Which style is the most likely deduction?

  1. Botrytized Sémillon-based dessert wine Correct answer.
  2. Vin santo
  3. Fortified tawny port
  4. Late-harvest icewine

Explanation

Orange marmalade, apricot, honey and a saffron note are hallmarks of noble rot, typical of botrytized Sémillon such as Sauternes. Icewine is fresher and more varietally pure, tawny port shows rancio and nuttiness, and vin santo shows dried-fruit and oxidative notes.

Question 9Deductive Wine Tasting

A sparkling wine shows autolytic aromas of brioche, toasted almond and cream, with a fine, persistent mousse. What does this profile most strongly suggest?

  1. Carbonic maceration
  2. Extended lees aging in the traditional method Correct answer.
  3. Asti-style aromatic production
  4. Charmat tank fermentation

Explanation

Brioche, toasted almond and creamy texture are autolytic notes from extended contact with yeast lees, characteristic of the traditional method. Charmat and Asti emphasize fresh fruit, and carbonic maceration is a red-wine technique.

Question 10Deductive Wine Tasting

A red wine is deeply colored with high alcohol, soft acidity and jammy blackberry aromas, with sweet, velvety tannin. Which climate and ripeness conclusion is most defensible?

  1. Continental climate with high acidity
  2. Cool climate with underripe fruit
  3. Cool climate with moderate ripeness
  4. Warm climate with very ripe fruit Correct answer.

Explanation

Deep color, high alcohol, low acidity, jammy fruit and sweet velvety tannin are signatures of warm-climate, very ripe fruit. Cool climates preserve acidity and produce fresher, less jammy fruit with firmer tannin.

Question 11Deductive Wine Tasting

Two red wines both show medium ruby color and medium tannin, but one shows red cherry and rose while the other shows black plum and licorice. Which factor most plausibly explains the difference?

  1. Bottle age
  2. Serving temperature
  3. Grape variety Correct answer.
  4. Glass shape

Explanation

Red cherry and rose point to varieties such as Nebbiolo or Grenache, while black plum and licorice suggest Syrah or Merlot. Identical color and tannin with divergent aromatics most plausibly reflect different grape varieties rather than serving conditions.

Question 12Deductive Wine Tasting

A white wine shows aromas of beeswax, chamomile, ginger and a petrol-like note, with high acidity and a long finish. Which grape is the most defensible deduction?

  1. Chardonnay
  2. Riesling Correct answer.
  3. Sauvignon Blanc
  4. Viognier

Explanation

Beeswax, chamomile, ginger and the petrol note with high acidity are classic markers of aged Riesling. Chardonnay, Sauvignon Blanc and Viognier do not develop petrol and typically show lower acidity than Riesling.

Question 13Deductive Wine Tasting

When a tasting note records a wine as 'off-dry', which palate observation most reliably supports that call?

  1. High alcohol giving a warm, viscous sensation
  2. A slight sweetness perceived at the front of the palate before acidity cleanses the finish Correct answer.
  3. High acidity producing a mouth-watering sensation
  4. High tannin creating a drying sensation

Explanation

Off-dry wines show a gentle sweetness on entry that acidity then refreshes, distinguishing it from fully dry wines. Alcohol warmth, tannin drying and acid salivation are separate structural cues that do not indicate residual sugar.

Question 14Deductive Wine Tasting

A wine shows aromas of green bell pepper, grass and asparagus alongside high acidity and a lean body. Which grape variety is the most likely deduction?

  1. Grenache
  2. Zinfandel
  3. Cabernet Sauvignon Correct answer.
  4. Syrah

Explanation

Green bell pepper, grass and asparagus are methoxypyrazine markers typical of underripe or cool-climate Cabernet Sauvignon, which also shows high acidity and a leaner body. Syrah, Grenache and Zinfandel ripen to show riper fruit and lower pyrazine.

Question 15Deductive Wine Tasting

Which observation during the nose stage would most strongly suggest a wine has been aged in new oak rather than old oak?

  1. Clean, neutral aromatics
  2. Pronounced petrol and lanolin notes
  3. Pronounced vanilla, toast and sweet spice aromas Correct answer.
  4. Subtle forest-floor and mushroom notes

Explanation

New oak imparts pronounced vanilla, toast and sweet spice to the wine, whereas neutral old oak contributes little aroma. Forest floor reflects bottle age, petrol reflects Riesling aging, and neutral aromatics indicate inert aging.

Question 16Deductive Wine Tasting

A red wine shows high acidity, high, grippy tannin and aromas of rose, tar and red cherry. Which grape is the most defensible deduction?

  1. Nebbiolo Correct answer.
  2. Tempranillo
  3. Pinot Noir
  4. Merlot

Explanation

Rose, tar and red cherry with high acidity and high, grippy tannin is the classic Nebbiolo signature, as in Barolo and Barbaresco. Pinot Noir has finer tannin, Merlot is softer, and Tempranillo shows leather and tobacco with milder acidity.

Question 17Deductive Wine Tasting

A wine's finish is described as long and persistent. Which structural element most directly determines this persistence?

  1. The color intensity of the wine
  2. The size of the glass
  3. The serving temperature
  4. The concentration of flavor compounds and their retention on the palate Correct answer.

Explanation

Finish length reflects the concentration of flavor compounds and how long they linger after swallowing. Color, serving temperature and glass size influence perception but do not create persistence.

Question 18Deductive Wine Tasting

A dessert wine shows high alcohol, aromas of walnut, caramel and dried fig with a distinctly oxidative, rancio character. Which style is most likely?

  1. Sauternes
  2. Eiswein
  3. Tawny port Correct answer.
  4. Muscat de Beaumes-de-Venise

Explanation

Walnut, caramel, dried fig and rancio with high alcohol describe a long-aged oxidative fortified wine such as tawny port. Sauternes and Eiswein are unfortified and fresh, and Muscat de Beaumes-de-Venise emphasizes grape and orange-blossom aromas.

Question 19Deductive Wine Tasting

A taster notes a wine has medium alcohol, medium acidity and medium tannin with aromas of red plum, dried herbs and leather. Which deduction is most defensible?

  1. A high-alcohol fortified wine
  2. A cool-climate white wine
  3. A moderately ripe, warm-climate red of a mid-weight variety Correct answer.
  4. A botrytized dessert wine

Explanation

Medium alcohol, acidity and tannin with red plum, dried herbs and leather describe a moderately ripe, warm-climate red of moderate weight, such as a Tempranillo or Sangiovese blend. The other options are structurally inconsistent with this profile.

Question 20Deductive Wine Tasting

When describing a wine's acidity, which observation most accurately reflects high acidity rather than high alcohol?

  1. A drying, puckering sensation on the gums
  2. A viscous, coating sensation
  3. A mouth-watering, salivating sensation with a sharp, refreshing finish Correct answer.
  4. A warm, burning sensation in the back of the throat

Explanation

Acidity stimulates salivation and creates a sharp, refreshing finish, whereas alcohol produces warmth and viscosity. Astringency from tannin produces drying and puckering, which is a separate structural cue.

Question 21Deductive Wine Tasting

A white wine shows pronounced aromas of lychee, rose petal and ginger with low acidity and a full, oily texture. Which grape is the most defensible deduction?

  1. Chablis Chardonnay
  2. Gewürztraminer Correct answer.
  3. Riesling
  4. Albariño

Explanation

Lychee, rose petal and ginger with low acidity and an oily texture are hallmarks of Gewürztraminer. Riesling retains high acidity, Chablis is lean and mineral, and Albariño is saline and citrus-driven.

Question 22Deductive Wine Tasting

Which combination of observations would most reliably distinguish a cool-climate Syrah from a warm-climate Shiraz?

  1. Cool-climate shows pepper, violet and higher acidity; warm-climate shows riper fruit and higher alcohol Correct answer.
  2. Cool-climate shows jammy fruit and high alcohol; warm-climate shows pepper and high acidity
  3. Cool-climate shows botrytis and honey; warm-climate shows green bell pepper
  4. Cool-climate shows high tannin and low acidity; warm-climate shows low tannin and high acidity

Explanation

Cool-climate Syrah retains pepper, violet and higher acidity, while warm-climate Shiraz ripens to jammy fruit and higher alcohol. The reversed pairing and the unrelated botrytis or tannin descriptions do not match the variety's behavior.

Question 23Deductive Wine Tasting

A red wine shows aromas of sour cherry, tomato leaf and dried oregano with high acidity and firm, chalky tannin. Which grape is the most defensible deduction?

  1. Grenache
  2. Pinotage
  3. Sangiovese Correct answer.
  4. Cabernet Sauvignon

Explanation

Sour cherry, tomato leaf and dried oregano with high acidity and firm, chalky tannin are classic Sangiovese markers, especially from Chianti or Brunello. Cabernet shows blackcurrant and graphite, Grenache is riper and lower in acid, and Pinotage shows smoky, earthy notes.

Question 24Deductive Wine Tasting

During the palate stage, a taster perceives a wine as full-bodied with a rounded, creamy texture. Which winemaking technique most plausibly explains this texture in a white wine?

  1. Fining with bentonite
  2. Acidification with tartaric acid
  3. Cold stabilization before bottling
  4. Malolactic fermentation with lees stirring Correct answer.

Explanation

Malolactic fermentation converts malic to softer lactic acid, and lees stirring adds creaminess and body, producing a rounded texture. Cold stabilization, fining and acidification address stability or acidity and do not create creaminess.

Question 25Deductive Wine Tasting

Which observation would most strongly suggest a wine has been aged in a reductive environment with minimal oxygen exposure?

  1. Walnut and caramel notes
  2. Forest floor and mushroom notes
  3. Bruised apple and sherry notes
  4. Struck-match and flinty notes with fresh fruit Correct answer.

Explanation

Struck-match and flinty notes arise from reductive winemaking with minimal oxygen, preserving fresh fruit. Walnut and caramel suggest deliberate oxidation, forest floor reflects bottle age, and bruised apple indicates oxidation faults.

Question 26Deductive Wine Tasting

In deductive tasting, which structural component is assessed primarily by the tactile sensation of the wine's weight and viscosity on the mid-palate?

  1. Residual sugar
  2. Body Correct answer.
  3. Tannin
  4. Acidity

Explanation

Body is the perceived weight or viscosity of a wine on the palate, largely driven by alcohol, extract and glycerol. Acidity registers as salivation and freshness, tannin as drying grip, and residual sugar as sweetness, so none of these define weight on the mid-palate.

Question 27Deductive Wine Tasting

A taster records a white wine as having a 'waxy' texture with a faint bitterness on the finish and aromas of lanolin and pear skin. Which grape variety is most consistent with this profile?

  1. Albariño
  2. Sauvignon Blanc
  3. Chenin Blanc Correct answer.
  4. Riesling

Explanation

Chenin Blanc is classically associated with waxy, lanolin-like texture, pear-skin fruit and a slightly bitter phenolic finish. Riesling is more floral and citric with high acid, Sauvignon Blanc is grassy and herbaceous, and Albariño is saline and citrus-driven.

Question 28Deductive Wine Tasting

When a red wine is described as showing 'medium-plus' alcohol on the palate, which sensory cue most directly supports that assessment?

  1. A bitter sensation at the back of the tongue
  2. A warming sensation in the throat after swallowing Correct answer.
  3. A drying sensation on the gums
  4. A tingling sensation along the sides of the tongue

Explanation

Alcohol is perceived as warmth, most noticeably in the throat and chest after swallowing, and this sensation is the primary cue for assessing alcohol level. Drying on the gums reflects tannin, tingling at the sides reflects acidity, and bitterness reflects phenolic or structural compounds.

Question 29Deductive Wine Tasting

A red wine shows pale ruby colour with a watery rim, high acidity, low tannin and pronounced aromas of red cherry and violets. Which conclusion is most defensible?

  1. A cool-climate Pinot Noir vinified with minimal extraction Correct answer.
  2. A young Nebbiolo with firm tannin
  3. A warm-climate Cabernet Sauvignon with extended oak ageing
  4. An aged Barossa Shiraz with high alcohol

Explanation

Pale ruby colour, low tannin, high acidity and red cherry/violet aromas are hallmarks of cool-climate Pinot Noir with gentle extraction. Warm-climate Cabernet and Barossa Shiraz would show deeper colour and higher alcohol, while Nebbiolo would show notably firm tannin.

Question 30Deductive Wine Tasting

Which observation during the nose stage would most strongly indicate that a white wine has undergone lees stirring rather than being kept on its fine lees without stirring?

  1. Aromas of green apple and lemon with a lean texture
  2. Pronounced aromas of struck match and flint
  3. Aromas of bread dough and a creamy, rounded texture Correct answer.
  4. Aromas of butter and hazelnut with a buttery texture

Explanation

Lees stirring (bâtonnage) increases the release of yeast-derived compounds, giving bread-dough aromas and a creamy, rounded mid-palate. Struck match indicates reduction, green apple and lemon indicate a lean unoaked style, and butter and hazelnut point to malolactic fermentation and oak.

Question 31Deductive Wine Tasting

A red wine shows a garnet rim with noticeable browning at the edge, medium alcohol, and aromas of dried cherry, leather and tobacco. Which conclusion is most consistent with these observations?

  1. A wine with excessive volatile acidity and spoilage
  2. A young, unoaked Gamay intended for early drinking
  3. A wine that has been heavily fined and filtered
  4. A bottle-aged red wine showing tertiary development Correct answer.

Explanation

Garnet colour with a brown rim and aromas of dried fruit, leather and tobacco are classic signs of bottle age and tertiary development. Gamay would be more purple and fruit-driven, volatile acidity would show vinegar or nail-polish notes, and fining and filtration do not produce these aromas.

Question 32Deductive Wine Tasting

A wine is described as having a 'hollow' mid-palate. Which tasting observation best explains this description?

  1. The wine lacks concentration and weight between the attack and the finish Correct answer.
  2. The wine's aromas fade quickly after the first sniff
  3. The wine shows a long, persistent finish
  4. The wine shows high acidity that persists on the finish

Explanation

A hollow mid-palate describes a wine that lacks concentration and weight between the initial attack and the finish, giving a gap in the middle of the palate. It is a structural description, not about aroma persistence, acidity or finish length.

Question 33Deductive Wine Tasting

Two white wines both show high acidity and citrus aromas, but one shows a distinctly oily texture and aromas of honeysuckle and ginger. Which variety is most consistent with the oily, honeysuckle and ginger profile?

  1. Viognier Correct answer.
  2. Chablis Chardonnay
  3. Moschino
  4. Riesling

Explanation

Viognier is characterised by an oily, full texture with aromas of honeysuckle, ginger and stone fruit. Chablis Chardonnay is lean and mineral, Riesling is high-acid and floral-citric, and Moschino is light and floral, so none matches the oily, ginger profile.

Question 34Deductive Wine Tasting

During deductive tasting, a taster notes a wine shows 'sweet, velvety tannin' with high alcohol and jammy blackberry aromas. Which grape variety is most consistent with this profile?

  1. Merlot Correct answer.
  2. Nebbiolo
  3. Pinot Noir
  4. Cabernet Sauvignon

Explanation

Merlot ripens to give soft, velvety tannin with jammy blackberry and plum fruit at higher alcohol. Nebbiolo is high in firm tannin and acidity, Cabernet Sauvignon is firmer and more structured, and Pinot Noir is lighter with red fruit and lower tannin.

Question 35Deductive Wine Tasting

Which observation most reliably distinguishes a wine aged in large old oak from one aged in new small oak barrels?

  1. Aromas of struck match with a reductive character
  2. Aromas of vanilla and sweet spice with a creamy texture Correct answer.
  3. Aromas of fresh fruit with a lean, mineral texture
  4. Aromas of dried fruit with a brown rim

Explanation

New small oak barrels impart vanillin, sweet spice and a creamy, rounded texture, whereas large old barrels are largely neutral and preserve fresh fruit and structure. Struck match indicates reduction and dried fruit with browning indicates age, not oak regime.

Question 36Deductive Wine Tasting

A red wine shows high acidity, firm, grippy tannin and aromas of sour cherry, dried herbs and tar. Which grape variety is most consistent with this profile?

  1. Grenache
  2. Zinfandel
  3. Nebbiolo Correct answer.
  4. Malbec

Explanation

Nebbiolo is classically high in acidity and firm, grippy tannin with sour cherry, dried herb and tar aromas. Grenache is lower in acidity and tannin, Zinfandel is high in alcohol and jammy, and Malbec is softer with plush dark fruit.

Question 37Deductive Wine Tasting

Which observation during deductive tasting would most strongly suggest a wine has been aged in a reductive environment with minimal oxygen exposure?

  1. Aromas of struck match and flint Correct answer.
  2. Aromas of honey and marmalade
  3. Aromas of vanilla and toasted oak
  4. Aromas of leather and tobacco

Explanation

Reductive winemaking, often with inert gas or tight closures, produces struck match and flint-like notes from sulfur compounds. Vanilla and toasted oak indicate barrel ageing, leather and tobacco indicate bottle development, and honey and marmalade indicate botrytis or age.

Question 38Deductive Wine Tasting

A wine shows pronounced aromas of lychee, rose petal and ginger with low acidity and a full, oily texture. Which grape variety is most consistent with this profile?

  1. Gewürztraminer Correct answer.
  2. Albarino
  3. Riesling
  4. Sauvignon Blanc

Explanation

Gewürztraminer is characterised by lychee, rose petal and ginger aromas with low acidity and a full, oily texture. Riesling is high in acidity, Albariño is saline and citrus-driven, and Sauvignon Blanc is herbaceous and high in acidity.

Question 39Deductive Wine Tasting

When assessing a wine's sweetness level, which observation most reliably distinguishes off-dry from dry?

  1. High alcohol giving a warming sensation
  2. The presence of a slight sweetness on the tip of the tongue Correct answer.
  3. High acidity giving a juicy sensation
  4. Firm tannin giving a drying sensation

Explanation

Perceived sweetness on the tip of the tongue, supported by residual sugar and viscosity, is the most reliable cue for off-dry versus dry. Alcohol warmth, acidity and tannin are separate structural components that do not indicate sugar level.

Question 40Deductive Wine Tasting

A sparkling wine shows aromas of green apple and lemon with a very fine, persistent mousse and no autolytic character. Which conclusion is most consistent with these observations?

  1. The wine was made by the transfer method with extended ageing
  2. The wine was aged on its lees for an extended period
  3. The wine was made by the tank method Correct answer.
  4. The wine was made by the traditional method with minimal lees ageing

Explanation

The tank method (Charmat) preserves primary fruit and produces a fine mousse without autolytic brioche character. Extended lees ageing would give brioche and toasted notes, and the transfer method with ageing would also show autolytic development.

Question 41Deductive Wine Tasting

A sweet wine shows aromas of orange marmalade, apricot and honey with high acidity and a saffron note. Which conclusion is most consistent with this profile?

  1. A fortified wine aged oxidatively
  2. A late-harvest wine affected by botrytis Correct answer.
  3. A dry wine with high alcohol
  4. A wine made from frozen grapes

Explanation

Orange marmalade, apricot, honey and saffron with high acidity are classic botrytis-affected late-harvest characters. Oxidative fortified wines show walnut and caramel, dry wines lack sweetness, and ice wine is more focused on fresh citrus and stone fruit.

Question 42Deductive Wine Tasting

Which observation during deductive tasting most strongly suggests a wine has been aged in bottle rather than in barrel?

  1. Aromas of toasted oak and smoke
  2. Aromas of dried fruit and forest floor with a brown rim Correct answer.
  3. Aromas of fresh fruit with a purple rim
  4. Aromas of vanilla and sweet spice

Explanation

Bottle ageing develops tertiary aromas of dried fruit, forest floor and earth with a brown rim, whereas barrel ageing contributes vanilla, sweet spice, toast and smoke. Fresh fruit with a purple rim indicates a young wine regardless of ageing vessel.

Question 43Deductive Wine Tasting

A red wine shows medium ruby colour, medium tannin and aromas of red cherry and rose. A second red wine shows medium ruby colour, medium tannin and aromas of blackberry and black pepper. Which conclusion is most defensible?

  1. The first is likely a cool-climate variety and the second a warmer-climate variety Correct answer.
  2. The second wine is likely affected by botrytis
  3. The first is likely a warm-climate variety and the second a cool-climate variety
  4. Both wines are likely the same variety from the same region

Explanation

Red cherry and rose suggest a cooler-climate profile, while blackberry and black pepper suggest a warmer-climate profile with riper fruit and spice. Colour and tannin are similar, so variety and climate are better distinguished by fruit character.

Question 44Deductive Wine Tasting

A taster perceives a wine as full-bodied with a rounded, creamy texture and aromas of butter and hazelnut. Which winemaking technique most directly explains these observations?

  1. Extended skin contact
  2. Malolactic fermentation Correct answer.
  3. Carbonic maceration
  4. Cold stabilisation

Explanation

Malolactic fermentation converts malic acid to lactic acid, softening acidity and producing buttery, creamy characters with hazelnut notes. Carbonic maceration produces fresh, fruity wines, skin contact adds phenolics and colour, and cold stabilisation is a clarification step.

Question 45Deductive Wine Tasting

A white wine shows high acidity, pronounced salinity, a chalky texture and aromas of green apple, lemon and crushed oyster shell. Which grape variety is most consistent with this profile?

  1. Chablis Chardonnay Correct answer.
  2. Marsanne
  3. Viognier
  4. Gewürztraminer

Explanation

Chablis Chardonnay is characterised by high acidity, salinity, a chalky texture and green apple, lemon and oyster-shell aromas. Viognier and Gewürztraminer are lower in acidity and more aromatic, and Marsanne is fuller and lower in acidity.

Question 46Deductive Wine Tasting

A red wine shows deep colour, high alcohol, soft acidity and jammy blackberry aromas with sweet, velvety tannin. Which conclusion is most defensible?

  1. A warm-climate wine made from ripe fruit Correct answer.
  2. A cool-climate wine made from underripe fruit
  3. A wine made by carbonic maceration
  4. A wine aged for many years in bottle

Explanation

Deep colour, high alcohol, soft acidity and jammy fruit with velvety tannin point to warm-climate, ripe fruit. Cool-climate underripe fruit would show higher acidity and greener notes, carbonic maceration gives fresh and fruity wines, and bottle age gives tertiary aromas.

Question 47Deductive Wine Tasting

When a taster describes a wine as showing 'high acidity', which observation most accurately reflects that assessment?

  1. A warming sensation in the throat
  2. A drying, gripping sensation on the gums
  3. A sweet sensation on the tip of the tongue
  4. A mouth-watering sensation and a sharp, tingling impression Correct answer.

Explanation

High acidity is perceived as a mouth-watering, sharp and tingling sensation, particularly along the sides of the tongue. Warmth indicates alcohol, drying grip indicates tannin, and sweetness indicates residual sugar.

Question 48Deductive Wine Tasting

A wine shows aromas of green bell pepper, grass and asparagus with high acidity and a lean body. Which grape variety is most consistent with this profile?

  1. Sauvignon Blanc Correct answer.
  2. Chardonnay
  3. Riesling
  4. Viognier

Explanation

Green bell pepper, grass and asparagus with high acidity and a lean body are classic Sauvignon Blanc characters, driven by methoxypyrazines. Chardonnay is broader and less herbaceous, Viognier is aromatic and oily, and Riesling is floral and citric.

Question 49Deductive Wine Tasting

Two red wines both show medium ruby colour and medium tannin, but one shows red cherry and rose while the other shows blackberry and black pepper. Which factor most likely explains the difference?

  1. The climate and ripeness of the fruit Correct answer.
  2. The bottle shape
  3. The fining agent used
  4. The type of closure used

Explanation

Red cherry and rose versus blackberry and black pepper reflect differences in climate and ripeness, which shape fruit expression and spice. Closure, fining and bottle shape do not produce these distinct fruit and spice profiles.

Question 50Deductive Wine Tasting

A taster notes a wine has medium alcohol, medium acidity, medium tannin and aromas of red plum, dried herbs and leather. Which conclusion is most consistent with these observations?

  1. A crisp, unoaked white wine
  2. A moderately aged red wine from a moderate climate Correct answer.
  3. A young, high-alcohol warm-climate red
  4. A botrytised sweet wine

Explanation

Medium alcohol, acidity and tannin with red plum, dried herbs and leather suggest a moderately aged red from a moderate climate. High-alcohol warm-climate reds would show riper fruit and higher alcohol, whites lack tannin, and botrytised wines show honey and marmalade.