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ISG Sommelier study materials
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ISG Sommelier practice questions

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Question 1Wine, viticulture and enology

Which grape variety is the sole permitted red variety in the red wines of Châteauneuf-du-Pape under the appellation rules, excluding the small allowance for other varieties in some bottlings?

  1. Grenache Correct answer.
  2. Cinsault
  3. Mourvèdre
  4. Syrah

Explanation

Châteauneuf-du-Pape permits a number of varieties, but Grenache is the dominant and defining red grape, typically forming the majority of the blend. Syrah, Mourvèdre and Cinsault are permitted supporting varieties rather than the principal one.

Question 2Wine, viticulture and enology

In the vineyard, which phenomenon describes the movement of sugars produced in the leaves to the ripening grape berries?

  1. Photosynthesis in the chloroplast
  2. Translocation through the phloem Correct answer.
  3. Respiration in the mitochondria
  4. Transpiration through the stomata

Explanation

Sugars formed by photosynthesis are transported from leaves to developing berries via the phloem, the plant's vascular tissue for solute movement. Transpiration and photosynthesis describe water loss and sugar production, not the transport of sugar to fruit.

Question 3Wine, viticulture and enology

Which compound is primarily responsible for the herbaceous, green bell pepper aroma in underripe Cabernet Sauvignon?

  1. Limonene
  2. Thiol
  3. Rotundone
  4. Methoxypyrazine Correct answer.

Explanation

Methoxypyrazines, especially isobutylmethoxypyrazine, give green, vegetal notes and decline as grapes ripen. Rotundone produces peppery notes, thiols give tropical and citrus aromas, and limonene is a terpene.

Question 4Wine, viticulture and enology

Which process converts malic acid to lactic acid and softens the acidity of a red wine?

  1. Acetic acid fermentation
  2. Carbonic maceration
  3. Malolactic fermentation Correct answer.
  4. Alcoholic fermentation

Explanation

Malolactic fermentation uses lactic acid bacteria to decarboxylate malic acid into lactic acid, reducing perceived acidity and adding buttery notes. Alcoholic fermentation converts sugar to ethanol, carbonic maceration is an intracellular fermentation, and acetic fermentation spoils wine.

Question 5Wine, viticulture and enology

Which region is the classic source of botrytised sweet wines made from Sémillon and Sauvignon Blanc affected by noble rot?

  1. Sauternes Correct answer.
  2. Champagne
  3. Chablis
  4. Beaujolais

Explanation

Sauternes relies on Botrytis cinerea, which concentrates sugars and adds honeyed complexity to Sémillon and Sauvignon Blanc. Chablis and Champagne are cool-climate regions for dry sparkling and still whites, and Beaujolais is known for Gamay.

Question 6Wine, viticulture and enology

Which unit is used on a refractometer to estimate grape ripeness by measuring sugar concentration?

  1. Degrees Brix Correct answer.
  2. Degrees Celsius
  3. pH
  4. Titratable acidity

Explanation

Degrees Brix expresses the percentage of soluble solids, mainly sugars, in grape juice and is the standard refractometer reading for ripeness. Celsius measures temperature, while titratable acidity and pH measure acidity.

Question 7Wine, viticulture and enology

Which oak species is most commonly used for barrels that impart tighter grain and more spice and tannin to wine?

  1. Quercus suber
  2. Quercus robur Correct answer.
  3. Quercus ilex
  4. Quercus alba

Explanation

Quercus robur, the European oak, has a tighter grain and contributes more aromatic spice and tannin than American white oak. Quercus suber is cork oak, and Quercus ilex is holm oak, neither used for wine barrels.

Question 8Wine, viticulture and enology

Which wine fault is caused by the presence of 2,4,6-trichloroanisole and is detected as a musty, damp cardboard smell?

  1. Volatile acidity
  2. Cork taint Correct answer.
  3. Reduction
  4. Oxidation

Explanation

2,4,6-trichloroanisole, or TCA, is the compound responsible for cork taint, giving musty and damp cardboard aromas. Reduction, oxidation and volatile acidity arise from different chemical processes and produce different sensory profiles.

Question 9Wine, viticulture and enology

A winemaker wants to increase colour and tannin extraction during red fermentation. Which technique is most appropriate?

  1. Punching down the cap Correct answer.
  2. Cold stabilisation
  3. Fining with bentonite
  4. Racking off the lees

Explanation

Punching down the cap submerges the skins and seeds in the fermenting juice, improving extraction of colour and tannin. Racking, cold stabilisation and bentonite fining are clarification or stability operations that do not build extraction.

Question 10Wine, viticulture and enology

A wine shows high acidity, low alcohol, light body and aromas of green apple and lemon. Which grape variety and region pairing best fits this profile?

  1. Shiraz from Barossa Valley
  2. Merlot from Pomerol
  3. Zinfandel from California
  4. Riesling from Mosel Correct answer.

Explanation

Mosel Riesling is typically high in acidity, low in alcohol and light-bodied, with green apple and citrus aromas. The other pairings produce fuller-bodied, higher-alcohol red wines with darker fruit profiles.

Question 11Wine, viticulture and enology

Which viticultural practice involves removing leaves around the grape clusters to improve air circulation and light exposure?

  1. Drip irrigation
  2. Green harvest
  3. Leaf removal Correct answer.
  4. Guyot pruning

Explanation

Leaf removal opens the canopy, improving airflow and light exposure, which helps reduce disease pressure and influence ripeness. Green harvest reduces crop load, Guyot pruning shapes the vine, and drip irrigation supplies water.

Question 12Wine, viticulture and enology

Which factor most directly explains why cool-climate white wines generally show higher acidity than warm-climate whites?

  1. Slower ripening retains more malic acid Correct answer.
  2. Lower yields increase tartaric acid
  3. Greater skin contact raises acidity
  4. Higher sugar accumulation increases acid

Explanation

In cooler conditions grapes ripen more slowly, so malic acid is respired less and remains higher at harvest. Higher sugar accumulation and lower yields do not increase acidity, and skin contact affects phenolics more than total acidity.

Question 13Wine, viticulture and enology

A producer ferments whole clusters in a sealed tank filled with carbon dioxide, allowing fermentation to begin inside intact berries. Which technique is this?

  1. Malolactic fermentation
  2. Chaptalisation
  3. Bâtonnage
  4. Carbonic maceration Correct answer.

Explanation

Carbonic maceration is an intracellular fermentation that begins inside intact berries under a carbon dioxide blanket, producing fruity, low-tannin wines. Bâtonnage is lees stirring, chaptalisation is sugar addition and malolactic fermentation is bacterial deacidification.

Question 14Wine, viticulture and enology

Which sensory descriptor is most characteristic of wines aged on their lees with regular stirring?

  1. Diesel and kerosene
  2. Green bell pepper
  3. Bready and creamy notes Correct answer.
  4. Wet cardboard

Explanation

Yeast autolysis during lees contact releases compounds that give bready, creamy and sometimes biscuit notes. Green bell pepper reflects underripeness, diesel and kerosene reflect aged Riesling, and wet cardboard indicates cork taint.

Question 15Wine, viticulture and enology

Which soil characteristic most strongly influences water drainage and root depth in a vineyard?

  1. Colour of the topsoil
  2. Slope aspect alone
  3. Altitude of the site
  4. Particle size and structure Correct answer.

Explanation

Particle size and structure determine pore space, drainage and how deeply roots can penetrate. Colour, aspect and altitude influence temperature and water availability but do not define drainage capacity in the same direct way.

Question 16Wine, viticulture and enology

Which grape variety is the principal variety of red Burgundy and is known for its thin skin and susceptibility to bunch rot?

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

Explanation

Pinot Noir is the red grape of Burgundy, with thin skins that make it prone to rot in damp conditions. Cabernet Sauvignon and Nebbiolo have thicker skins, and Tempranillo is the main grape of Rioja.

Question 17Wine, viticulture and enology

A winemaker wants to reduce the alcohol level in a wine made from very ripe grapes while retaining varietal character. Which approach is most appropriate?

  1. Adding grape juice concentrate after fermentation
  2. Increasing skin contact time
  3. Blending with a lower-alcohol wine from the same variety Correct answer.
  4. Adding sugar before fermentation

Explanation

Blending with a lower-alcohol wine of the same variety reduces final alcohol while preserving varietal character. Adding sugar or concentrate raises alcohol, and longer skin contact affects extraction rather than alcohol.

Question 18Wine, viticulture and enology

Which compound is primarily responsible for the peppery aroma of cool-climate Syrah?

  1. Methoxypyrazine
  2. Ethyl acetate
  3. Rotundone Correct answer.
  4. Diacetyl

Explanation

Rotundone is the sesquiterpene responsible for the black pepper note in Syrah, and its concentration is higher in cooler vintages. Methoxypyrazine gives green notes, diacetyl gives butter and ethyl acetate gives nail polish.

Question 19Wine, viticulture and enology

Which practice is used to concentrate grape must by removing water and is permitted for certain sweet wine styles?

  1. Bâtonnage
  2. Débourbage
  3. Cryoextraction Correct answer.
  4. Saignée

Explanation

Cryoextraction freezes must and removes ice to concentrate sugars and flavours, used in some sweet wine production. Bâtonnage is lees stirring, débourbage is juice settling and saignée is bleeding juice for rosé.

Question 20Wine, viticulture and enology

Which structural element of red wine is most associated with the presence of seed and skin tannins and is felt as a drying sensation?

  1. Astringency Correct answer.
  2. Sweetness
  3. Effervescence
  4. Viscosity

Explanation

Astringency is the drying, puckering sensation caused by tannins binding to salivary proteins. Sweetness relates to residual sugar, viscosity to alcohol and glycerol, and effervescence to dissolved carbon dioxide.

Question 21Wine, viticulture and enology

A taster identifies a wine with high tannin, high acidity, aromas of rose, tar and dried cherry, and a pale garnet colour. Which grape variety best fits?

  1. Nebbiolo Correct answer.
  2. Grenache
  3. Merlot
  4. Sangiovese

Explanation

Nebbiolo, the grape of Barolo and Barbaresco, combines high tannin and acidity with rose, tar and dried cherry notes and a pale colour. Merlot is softer, Grenache is lower in tannin and Sangiovese shows sour cherry and savoury notes.

Question 22Wine, viticulture and enology

Which of the following best explains why old vines often produce wines of greater concentration and complexity?

  1. Increased susceptibility to botrytis
  2. Faster sugar accumulation
  3. Lower yields and deeper root systems Correct answer.
  4. Higher yields and shallower roots

Explanation

Old vines typically have deeper root systems and naturally lower yields, concentrating flavours and stabilising ripening. Higher yields and shallower roots would reduce concentration, and botrytis is not a general benefit.

Question 23Wine, viticulture and enology

A red wine is fermented at high temperature with extended maceration and frequent punch-downs. Which outcome is most likely?

  1. Lower total acidity
  2. Higher residual sugar
  3. Greater tannin and colour extraction Correct answer.
  4. Increased carbon dioxide retention

Explanation

Warm fermentation with extended maceration and punch-downs increases extraction of tannin, colour and phenolics. It does not raise residual sugar, retain carbon dioxide in still wine or systematically lower total acidity.

Question 24Wine, viticulture and enology

Which sensory change is most consistent with a wine undergoing oxidation?

  1. Loss of fresh fruit and emergence of nutty, sherry-like notes Correct answer.
  2. Increase in primary floral aromas
  3. Appearance of struck match and rotten egg
  4. Enhanced freshness and crisp acidity

Explanation

Oxidation causes fresh fruit to fade and gives nutty, honeyed and sherry-like notes, often with browning. Primary floral aromas decline, struck match indicates reduction, and oxidation does not enhance crispness.

Question 25Wine, viticulture and enology

Which factor best explains the high acidity and low alcohol of Mosel Riesling compared with Clare Valley Riesling?

  1. Greater use of new oak
  2. Higher soil pH
  3. Cooler growing season temperatures Correct answer.
  4. Later malolactic fermentation

Explanation

Cooler temperatures in the Mosel slow ripening, preserving malic acid and limiting sugar accumulation, so alcohol stays low. Soil pH, malolactic fermentation and oak use do not explain the regional difference in acidity and alcohol.

Question 26Wine, viticulture and enology

Which measurement expresses grape must density in units that winemakers in France and much of Europe commonly use to estimate potential alcohol before fermentation?

  1. Degrés Oechsle
  2. Degrés Baumé Correct answer.
  3. Degrés Plato
  4. Degrés Brix

Explanation

Baumé is the density scale traditionally used in France and many European wine regions to gauge must concentration and anticipate final alcohol. Brix is the equivalent common in the New World, Oechsle in Germany, and Plato is used mainly in brewing.

Question 27Wine, viticulture and enology

Which yeast species is most associated with the slow, cool fermentations that give many aromatic white wines their fruity thiol and ester profile?

  1. Hanseniaspora uvarum
  2. Schizosaccharomyces pombe
  3. Brettanomyces bruxellensis
  4. Saccharomyces cerevisiae Correct answer.

Explanation

Saccharomyces cerevisiae is the principal fermenting yeast, and selected strains are chosen for cool fermentation to favour ester and thiol expression in aromatic whites. The other species are either spoilage organisms or early-fermentation yeasts with limited role in controlled primary fermentation.

Question 28Wine, viticulture and enology

A red wine is left in contact with its skins after fermentation to build texture and soften tannin. Which process describes this post-fermentation skin contact?

  1. Bâtonnage
  2. Délestage
  3. Saignée
  4. Macération post-fermentaire Correct answer.

Explanation

Post-fermentation maceration keeps wine on the skins after alcoholic fermentation, extracting additional tannin and promoting polymerisation that softens texture. Délestage is a tank-draining technique, bâtonnage is lees stirring, and saignée is juice bleeding.

Question 29Wine, viticulture and enology

Which process converts malic acid to lactic acid and is used to soften acidity in red wines and some whites?

  1. Alcoholic fermentation
  2. Malolactic fermentation Correct answer.
  3. Carbonic maceration
  4. Acetification

Explanation

Malolactic fermentation uses lactic acid bacteria to convert the sharper malic acid into softer lactic acid, lowering perceived acidity. It is standard for many reds and for some whites such as Chardonnay.

Question 30Wine, viticulture and enology

Which factor best explains why a vineyard site with morning fog and warm afternoons supports botrytised sweet wines?

  1. Warm afternoons encourage acetic bacteria that raise sugar levels
  2. Fog promotes noble rot while afternoon warmth limits sour rot and concentrates sugars Correct answer.
  3. Fog prevents photosynthesis so berries stay small and concentrated
  4. Fog reduces acidity so the must ferments to dryness more reliably

Explanation

Noble rot requires humidity to develop Botrytis cinerea, followed by drier warmth that limits undesirable sour rot and allows berries to shrivel and concentrate sugars. This diurnal pattern is characteristic of regions such as Sauternes and Tokaj.

Question 31Wine, viticulture and enology

A winemaker wants to produce a pale, fresh red with minimal tannin from ripe grapes. Which approach is most appropriate?

  1. Short maceration with gentle extraction and early pressing Correct answer.
  2. Extended post-fermentation maceration with punch-downs
  3. Whole-cluster fermentation with frequent pump-overs
  4. Long ageing in new French oak barriques

Explanation

Short maceration limits the extraction of colour and tannin, and gentle handling preserves fresh fruit character, giving a pale, low-tannin red. Extended maceration, aggressive extraction, and new oak all increase tannin and structure.

Question 32Wine, viticulture and enology

Which practice is used in some appellations to remove excess water from must and thus raise sugar concentration in the finished wine?

  1. Cryoextraction
  2. Chaptalisation
  3. Concentration by reverse osmosis Correct answer.
  4. Saignée

Explanation

Reverse osmosis removes water from must or wine, raising relative sugar concentration and is permitted in some regions under specific rules. Chaptalisation adds sugar, cryoextraction freezes and concentrates must, and saignée bleeds juice.

Question 33Wine, viticulture and enology

Which viticultural factor most directly limits yields and can improve concentration in old-vine vineyards?

  1. Higher bud numbers per vine
  2. Increased irrigation to swell berries
  3. Balanced pruning to control crop load Correct answer.
  4. Earlier leaf removal across the whole canopy

Explanation

Balanced pruning regulates the number of buds and therefore crop load, helping old vines ripen a smaller crop with greater concentration. Higher bud numbers and irrigation tend to increase yield and dilute concentration.

Question 34Wine, viticulture and enology

A taster finds a red wine with elevated volatile acidity that smells of nail polish remover. Which compound is primarily responsible?

  1. Acetaldehyde
  2. Sulphur dioxide
  3. Diacetyl
  4. Ethyl acetate Correct answer.

Explanation

Ethyl acetate, formed from acetic acid and ethanol, gives the solvent-like nail polish character associated with volatile acidity. Diacetyl is buttery, acetaldehyde is sherry-like, and sulphur dioxide is pungent and reductive.

Question 35Wine, viticulture and enology

Which sensory change is most consistent with a white wine developing premature oxidation?

  1. Increased fresh citrus and grassy aromas
  2. Reduced alcohol perception and softer texture
  3. Enhanced floral aromatics and brighter acidity
  4. Darker colour with bruised apple and nutty notes Correct answer.

Explanation

Oxidation darkens white wine and shifts aromas toward bruised apple, nut and sherry-like notes as ethanol converts partly to acetaldehyde. Fresh citrus and floral aromas decline rather than increase.

Question 36Wine, viticulture and enology

Which soil property most affects vine water availability during ripening and thus berry size and concentration?

  1. Water-holding capacity Correct answer.
  2. Organic matter colour
  3. Topsoil depth alone
  4. Surface colour

Explanation

Water-holding capacity governs how much moisture the soil retains and releases to the vine, strongly influencing berry size and concentration. Surface colour and topsoil depth alone do not determine available water as directly.

Question 37Wine, viticulture and enology

Which yeast-derived compound is chiefly responsible for the buttery aroma in some Chardonnays that have undergone malolactic fermentation?

  1. Rotundone
  2. Diacetyl Correct answer.
  3. Ethyl hexanoate
  4. Methoxypyrazine

Explanation

Diacetyl is produced by lactic acid bacteria during malolactic fermentation and contributes a buttery note. Ethyl hexanoate is fruity, rotundone is peppery, and methoxypyrazine is green and herbaceous.

Question 38Wine, viticulture and enology

A cool-climate Syrah shows a distinct peppery note. Which compound is primarily responsible?

  1. Geosmin
  2. Methoxypyrazine
  3. Rotundone Correct answer.
  4. Ethyl acetate

Explanation

Rotundone is a sesquiterpene responsible for the peppery, spicy character found in cool-climate Syrah. Geosmin is earthy, methoxypyrazine is green, and ethyl acetate is solvent-like.

Question 39Wine, viticulture and enology

Why does whole-bunch fermentation often produce wines with fresher aromatics and slightly lower alcohol?

  1. Stems add sugar that ferments into less alcohol
  2. Intracellular fermentation and stem contact alter extraction and can reduce ethanol yield Correct answer.
  3. Whole clusters inhibit yeast activity entirely
  4. Whole bunches prevent any colour extraction

Explanation

Whole-bunch fermentation allows some intracellular fermentation and stem contact, which modifies extraction and can slightly reduce ethanol yield while preserving fresh aromatics. Stems do not add sugar, and colour extraction still occurs.

Question 40Wine, viticulture and enology

Which combination best explains why a wine aged on fine lees with stirring shows greater texture and complexity?

  1. Lees contact removes tannin and reduces colour intensity
  2. Stirring introduces oxygen that increases volatile acidity
  3. Yeast autolysis releases mannoproteins and amino acids that add body and savoury complexity Correct answer.
  4. Autolysis converts alcohol into glycerol and raises sweetness

Explanation

During lees ageing, yeast cells break down through autolysis, releasing mannoproteins and amino acids that enhance body, texture, and savoury complexity. Regular stirring keeps the lees in suspension and promotes this interaction.

Question 41Sensory analysis and sommelier practice

In the ISG tasting grid, which component of a wine's structure is assessed primarily by the sensation of drying and puckering on the gums and inner cheeks?

  1. Residual sugar
  2. Alcohol
  3. Tannin Correct answer.
  4. Volatile acidity

Explanation

Tannin is a phenolic compound that binds salivary proteins, producing the drying, astringent, puckering sensation felt on the gums and inner cheeks. Alcohol produces warmth and body, sugar produces sweetness and viscosity, and volatile acidity produces a vinegar-like sharpness rather than astringency.

Question 42Sensory analysis and sommelier practice

A white wine shows pronounced aromas of green apple, lemon zest, and a distinct struck-match note. Which winemaking practice most directly explains the struck-match character?

  1. Malolactic fermentation in stainless steel
  2. Barrel fermentation in new French oak
  3. Whole-bunch pressing without sulfur dioxide
  4. Extended lees contact with reductive handling Correct answer.

Explanation

The struck-match or flinty note is a reductive aroma associated with wines kept away from oxygen, often on fine lees with limited sulfur dioxide. It reflects reduced sulfur compounds formed in a low-oxygen environment rather than oak or malolactic influence.

Question 43Sensory analysis and sommelier practice

During service, a guest asks for a wine to accompany a dish of grilled salmon with beurre blanc. Which style is the most appropriate sommelier recommendation?

  1. A dry fino Sherry served warm
  2. A full-bodied oaked Chardonnay with moderate acidity Correct answer.
  3. A sweet late-harvest Riesling
  4. A tannic young Cabernet Sauvignon

Explanation

Grilled salmon with a butter-based sauce calls for a wine with enough body to match the richness and enough acidity to cut through the fat. A full-bodied oaked Chardonnay provides both weight and freshness, while high tannin or sweetness would clash with the dish.

Question 44Sensory analysis and sommelier practice

Which tasting term describes the total impression of weight and texture of a wine in the mouth, independent of its specific flavors?

  1. Finish
  2. Body Correct answer.
  3. Bouquet
  4. Balance

Explanation

Body refers to the perceived weight and fullness of a wine on the palate, driven mainly by alcohol, extract, and glycerol. Finish refers to length of flavor after swallowing, bouquet refers to developed aromas, and balance describes the harmony among components.

Question 45Sensory analysis and sommelier practice

A sommelier decants an older red wine and notices a fine, cloudy sediment in the last portion of the bottle. What is the best practice to avoid serving this sediment?

  1. Pour slowly and stop when the sediment approaches the neck of the decanter Correct answer.
  2. Serve the last portion through a fine sieve into the guest's glass
  3. Shake the bottle to disperse the sediment evenly
  4. Chill the bottle rapidly to settle the sediment

Explanation

Sediment in older red wines is natural and should be left in the bottle. Careful decanting with a light behind the bottle allows the sommelier to stop pouring before the sediment reaches the neck of the decanter, keeping the wine clear.

Question 46Sensory analysis and sommelier practice

Which grape variety is classically associated with the production of red wines in the Barolo and Barbaresco zones of Piedmont?

  1. Dolcetto
  2. Sangiovese
  3. Nebbiolo Correct answer.
  4. Barbera

Explanation

Barolo and Barbaresco are produced from Nebbiolo, a late-ripening variety known for pale color, high acidity, and firm tannin. Sangiovese dominates Tuscany, while Barbera and Dolcetto are other Piedmont varieties not used for these two appellations.

Question 47Sensory analysis and sommelier practice

When describing the appearance of a wine, which observation is most directly linked to the wine's age in a dry white?

  1. An increase in visible carbon dioxide bubbles
  2. A decrease in the intensity of the rim color
  3. A deepening from lemon-green toward gold and amber Correct answer.
  4. A shift from ruby toward garnet

Explanation

Dry white wines darken with age, moving from greenish-lemon hues toward gold and eventually amber or brown. The ruby-to-garnet shift applies to red wines, not whites, and bubbles indicate dissolved carbon dioxide rather than aging.

Question 48Sensory analysis and sommelier practice

A guest requests a wine with low alcohol and refreshing acidity to serve with a light seafood salad. Which choice best fits the request?

  1. A Muscadet Sèvre-et-Maine sur lie Correct answer.
  2. A vintage Port
  3. A warm-climate Zinfandel
  4. An Amarone della Valpolicella

Explanation

Muscadet is produced from Melon de Bourgogne in a cool Atlantic climate, giving low alcohol, high acidity, and a light body that suits seafood. Zinfandel, Amarone, and vintage Port are all high in alcohol and body and would overwhelm a delicate salad.

Question 49Sensory analysis and sommelier practice

A taster perceives a wine as having high acidity and low alcohol. Which structural conclusion is most consistent with these observations?

  1. A cool-climate wine with a lean, crisp profile Correct answer.
  2. A warm-climate wine with a rich, round profile
  3. A wine with high glycerol and high tannin
  4. A fortified wine with high residual sugar

Explanation

Cool climates generally preserve acidity and limit sugar accumulation, yielding lower alcohol and a leaner, crisper profile. Warm climates increase sugar ripeness and therefore alcohol, which is the opposite of the observation.

Question 50Sensory analysis and sommelier practice

During a blind tasting, a red wine shows pale ruby color, high acidity, high tannin, and aromas of rose, tar, and red cherry. Which identification is most consistent with these markers?

  1. Merlot from Bordeaux
  2. Grenache from the Southern Rhône
  3. Nebbiolo from Piedmont Correct answer.
  4. Malbec from Argentina

Explanation

Nebbiolo is characterized by pale ruby color that can tend toward garnet, high acidity, high tannin, and distinctive rose, tar, and red cherry aromas. The other varieties typically show deeper color and softer or different aromatic profiles.