SOMM Cheat Sheet 2026

The 30 highest-yield SOMM facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What distinguishes an 'Oloroso' Sherry from a 'Fino' Sherry in terms of production? → Oloroso ages oxidatively without flor; Fino ages under a protective flor yeast layer
2. Botrytis cinerea, when it affects wine grapes under favorable conditions, is known as what? → Noble rot
3. What kind of wine would be a suitable match for spicy foods like Thai curry? → Off-dry Riesling
4. Which Italian wine region is home to the Barolo and Barbaresco DOCGs? → Piedmont
5. Which viticultural term describes the practice of removing grape clusters before harvest to concentrate flavor in the remaining fruit? → Green harvesting (vendange verte)
6. The EU wine quality classification replaced the old 'table wine' designation with which term? → Wine without a Protected Designation (Vinho de Mesa/Vin de France)
7. Which wine is traditionally made using the "Méthode Champenoise"? → Champagne
8. Chablis, producing unoaked Chardonnay, is the northernmost subregion of which French wine region? → Burgundy
9. Which fortified wine is produced in the Setúbal Peninsula of Portugal from Muscat grapes? → Moscatel de Setúbal
10. Rioja wine region in Spain is divided into three sub-zones: Rioja Alta, Rioja Alavesa, and which third zone? → Rioja Oriental
11. What is the standard volume of a traditional Bordeaux-style oak barrel (barrique)? → 225 liters
12. What is a good wine pairing for a salad with a vinaigrette dressing? → Champagne or Sparkling Wine
13. What is the primary benefit of aging wine 'sur lie' (on its lees) after fermentation? → It adds complexity, creamy texture, and autolytic notes such as bread and biscuit
14. Which New Zealand wine region is internationally acclaimed for its Sauvignon Blanc? → Marlborough
15. Which of the following terms describes a wine with a high level of tannins? → Astringent
16. Which concentration technique uses sub-zero temperatures to freeze water in grape must, then removes ice crystals to concentrate sugars and flavors? → Cryoextraction
17. The Calvados appellation in France produces a spirit made from which base ingredient? → Cider (apples/pears)
18. Which stabilization process removes tartrate crystals from wine before bottling by chilling the wine near its freezing point? → Cold stabilization
19. Muscat de Beaumes-de-Venise is which style of wine? → Naturally sweet fortified wine (Vin Doux Naturel) from Southern Rhône
20. Tempranillo is known by which name in the Ribera del Duero appellation of Spain? → Tinto Fino
21. What should you do if a guest detects a fault in the wine? → Replace the wine immediately
22. Sake is brewed from which primary ingredient? → Polished rice
23. When should a sparkling wine be served in a flute glass? → When the goal is to preserve the bubbles and showcase the wine's visual appeal
24. The Japanese term 'umami' describes which of the five basic tastes, and what wine pairing consideration does it raise? → Savory/meaty; umami can intensify the perception of tannin and bitterness in wine
25. The Willamette Valley AVA, famous for Pinot Noir, is located in which US state? → Oregon
26. The Kamptal and Wachau are wine regions found in which European country? → Austria
27. When calculating beverage cost percentage, which formula is used? → (Cost of Goods Sold ÷ Beverage Revenue) × 100
28. The 1855 Bordeaux Classification ranked châteaux based primarily on which factor? → Market prices at the time of classification
29. Châteauneuf-du-Pape is located in which French wine region? → Southern Rhône
30. What is the primary purpose of swirling wine in a glass during tasting? → To mix the wine with air, enhancing its aroma