Court of Master Sommeliers Certified Sommelier Examination — Questions and Answers

Question 1: Which winemaking term describes the conversion of malic acid to softer lactic acid by bacteria?

Carbonic maceration
Sur lie aging
Malolactic fermentation (Correct answer)
Primary fermentation

Correct answer: Malolactic fermentation

Malolactic fermentation (MLF) uses lactic acid bacteria to convert sharp malic acid into softer lactic acid, reducing acidity and adding creamy texture.

Question 2: Fino Sherry gets its distinctive pale color and crisp, nutty flavor from aging under which biological process?

Cold stabilization
Solera barrel oxidation
Malolactic fermentation
Flor yeast (Saccharomyces beticus) (Correct answer)

Correct answer: Flor yeast (Saccharomyces beticus)

Fino Sherry ages under a layer of flor yeast (Saccharomyces cerevisiae var. beticus) that protects the wine from oxidation, creating its pale color and characteristic nutty, saline character.

Question 3: What does 'En Primeur' refer to in the Bordeaux wine trade?

Organic or biodynamic certified wines
Wines bottled within the first year of harvest
The first growth châteaux classification
Buying wines as futures before they are bottled (Correct answer)

Correct answer: Buying wines as futures before they are bottled

En Primeur is the system where Bordeaux châteaux offer wines for sale in the spring after harvest, while the wine is still in barrel — buyers receive the wine 18-24 months later.

Question 4: In beer service, what is the recommended glassware for serving a Belgian Trappist Dubbel?

A tall Weizen glass
A straight pint glass
A tulip or chalice glass (Correct answer)
A standard wine glass

Correct answer: A tulip or chalice glass

Belgian Trappist ales like Dubbels are traditionally served in chalice or goblet-shaped glasses that showcase their rich color and support a dense foam head while concentrating complex aromas.

Question 5: What is the primary role of a sommelier when a guest returns a bottle of wine claiming it is 'corked'?

Smell and taste the wine to assess whether it is genuinely flawed, then replace it if confirmed faulty (Correct answer)
Always replace the bottle without question
Offer a full refund but no replacement wine
Refuse the return as cork taint is subjective

Correct answer: Smell and taste the wine to assess whether it is genuinely flawed, then replace it if confirmed faulty

A sommelier should professionally assess returned wine by smelling and tasting it; if TCA (cork taint) or another genuine fault is confirmed, the bottle should be replaced and the issue reported to the supplier.

Question 6: The 1855 Bordeaux Classification ranked châteaux based primarily on which factor?

Market prices at the time of classification (Correct answer)
Vineyard soil analysis
Geographic proximity to the Gironde
Wine quality as assessed by a panel of experts

Correct answer: Market prices at the time of classification

The 1855 Bordeaux Classification was created for the Paris Universal Exhibition and ranked châteaux primarily by their established market prices, which reflected their historical reputation.

Question 7: Which grape variety must comprise at least 51% of a wine labeled 'Vintage Port'?

Tinta Roriz
Tinta Barroca
Touriga Nacional (Correct answer)
Touriga Franca

Correct answer: Touriga Nacional

Touriga Nacional is considered the finest Port grape and typically dominates Vintage Port blends, contributing structure, aroma, and longevity.

Question 8: Botrytis cinerea, when it affects wine grapes under favorable conditions, is known as what?

Grey rot
Sour rot
Noble rot (Correct answer)
Powdery mildew

Correct answer: Noble rot

Under warm, humid mornings followed by dry afternoons, Botrytis cinerea becomes 'noble rot,' concentrating sugars and acids for sweet wine production.

Question 9: A 'Late Bottled Vintage' (LBV) Port must be from a single year's harvest and aged in barrel for how long before bottling?

2-3 years
1-2 years
10+ years
4-6 years (Correct answer)

Correct answer: 4-6 years

LBV Port must be from a single declared year and aged in barrel for 4-6 years before bottling, creating a more approachable and affordable alternative to Vintage Port.

Question 10: Which category of Cognac indicates a minimum aging of at least 2 years in French oak barrels?

VSOP (Very Superior Old Pale)
Hors d'Age
XO (Extra Old)
VS (Very Special) (Correct answer)

Correct answer: VS (Very Special)

VS (Very Special) Cognac requires a minimum of 2 years aging in French Limousin or Tronçais oak barrels, making it the youngest permitted Cognac category.

Question 11: What is a 'par stock' in beverage management, and why is it important?

The sommelier's personal allocation for tasting wines
The percentage of wine sales relative to food sales
The price per bottle as listed on the wine menu
The optimal quantity of each beverage item that should be on hand at any given time to meet service demands (Correct answer)

Correct answer: The optimal quantity of each beverage item that should be on hand at any given time to meet service demands

Par stock is the predetermined quantity of each beverage that should be maintained in inventory to meet demand without over-ordering — it balances having enough product without tying up excessive capital.

Question 12: The EU wine quality classification replaced the old 'table wine' designation with which term?

Vino da Tavola
Vin de Pays
Vino sin IGP
Wine without a Protected Designation (Vinho de Mesa/Vin de France) (Correct answer)

Correct answer: Wine without a Protected Designation (Vinho de Mesa/Vin de France)

The 2009 EU wine reform replaced older table wine terminology with 'Wine without a GI,' allowing simpler labeling while still permitting vintage and variety on labels.

Question 13: The CIVB (Conseil Interprofessionnel du Vin de Bordeaux) classifies which level of Bordeaux wine that is separate from the 1855 Médoc classification?

Cru Bourgeois (Correct answer)
Saint-Émilion Grand Cru Classé
Bordeaux Supérieur
Pomerol Premier Grand Cru

Correct answer: Cru Bourgeois

Cru Bourgeois is a classification for Médoc châteaux not included in the 1855 classification, revised most recently in 2020 with three tiers: Cru Bourgeois, Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel.

Question 14: The Kamptal and Wachau are wine regions found in which European country?

Germany
Switzerland
Austria (Correct answer)
Czech Republic

Correct answer: Austria

Both Kamptal and Wachau are prestigious Austrian wine regions along the Danube, known especially for Grüner Veltliner and Riesling.

Question 15: In the US, what minimum percentage of a wine's grapes must come from a named AVA (American Viticultural Area) to use that AVA name on the label?

100%
51%
85% (Correct answer)
75%

Correct answer: 85%

US labeling law requires that at least 85% of the grapes used in a wine must come from the stated AVA for that AVA name to appear on the label.

Question 16: What is the primary benefit of aging wine 'sur lie' (on its lees) after fermentation?

It clarifies the wine faster than filtration
It adds complexity, creamy texture, and autolytic notes such as bread and biscuit (Correct answer)
It reduces the wine's alcohol level
It adds deep color and more tannins to the wine

Correct answer: It adds complexity, creamy texture, and autolytic notes such as bread and biscuit

Sur lie aging keeps wine in contact with spent yeast cells, which undergo autolysis and release compounds that add creamy texture, complexity, and toasty, brioche-like aromas.

Question 17: What does 'bâtonnage' refer to in the context of white wine production?

The manual clarification of wine by repeated racking
A type of oak barrel toasting applied to the barrel's interior
Stirring the lees during barrel or tank aging to enhance texture and complexity (Correct answer)
The mechanical harvesting of grapes using a harvest machine

Correct answer: Stirring the lees during barrel or tank aging to enhance texture and complexity

Bâtonnage is the practice of stirring lees (dead yeast cells and grape solids) back into suspension during aging to increase contact between the wine and lees, adding creaminess and complexity.

Question 18: What is a 'Grand Cru' designation in Burgundy's classification hierarchy?

The highest tier, designating specific top vineyard sites (Correct answer)
A term for wines aged over 10 years
The lowest tier, applied to basic regional wines
The second tier, applied to village-level wines

Correct answer: The highest tier, designating specific top vineyard sites

Grand Cru is Burgundy's highest vineyard classification, with only 33 red and white Grand Cru sites in the Côte d'Or, representing the finest terroirs.

Question 19: Muscat de Beaumes-de-Venise is which style of wine?

Sparkling Muscat from Alsace
Dry white wine from the Rhône
Red dessert wine from Beaujolais
Naturally sweet fortified wine (Vin Doux Naturel) from Southern Rhône (Correct answer)

Correct answer: Naturally sweet fortified wine (Vin Doux Naturel) from Southern Rhône

Muscat de Beaumes-de-Venise is a Vin Doux Naturel (VDN) from the Southern Rhône, made by adding grape spirit to fermenting Muscat Blanc à Petits Grains juice to retain natural sweetness.

Question 20: Which white grape variety is the sole permitted variety in Pouilly-Fumé and Sancerre appellations?

Chardonnay
Sauvignon Blanc (Correct answer)
Muscadet
Chenin Blanc

Correct answer: Sauvignon Blanc

Pouilly-Fumé and Sancerre in the Loire Valley's Upper Loire both use 100% Sauvignon Blanc, known for grassy, citrus, and mineral profiles.

Question 21: Tempranillo is known by which name in the Ribera del Duero appellation of Spain?

Mencía
Monastrell
Garnacha
Tinto Fino (Correct answer)

Correct answer: Tinto Fino

In Ribera del Duero, Tempranillo is locally called Tinto Fino or Tinto del País, producing fuller-bodied wines than its Rioja counterpart.

Question 22: Madeira wine is produced on a Portuguese island and is notable for which unique production process?

Estufagem — deliberate heating of the wine (Correct answer)
Freeze concentration to increase sweetness
Triple distillation for purity
Extended maceration on grape skins

Correct answer: Estufagem — deliberate heating of the wine

Madeira undergoes 'estufagem' (heating process), either in temperature-controlled tanks or naturally in warm warehouses ('canteiro' method), creating its distinctive oxidized, caramelized character.

Question 23: Port wine is classified into several styles. Which style is aged in small oak barrels and develops a tawny color and nutty flavor?

Ruby Port
LBV (Late Bottled Vintage)
Tawny Port (Correct answer)
Vintage Port

Correct answer: Tawny Port

Tawny Port is aged in small 550-liter 'pipes' where oxygen contact gradually lightens the color from ruby to tawny and develops oxidative, nutty flavors.

Question 24: Priorat, known for its old-vine Garnacha and Cariñena, is located in which Spanish region?

Rioja
Andalusia
Castilla y León
Catalonia (Correct answer)

Correct answer: Catalonia

Priorat is a prestigious DOCa in Catalonia, northeastern Spain, recognized for powerful wines grown on llicorella slate soils.

Question 25: 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 (Correct answer)
Always, regardless of the style
Only when serving Prosecco
Only when it's a vintage sparkling wine

Correct answer: When the goal is to preserve the bubbles and showcase the wine's visual appeal

Sparkling wine should be served in a flute glass when the primary goal is to preserve its effervescence and showcase its visual appeal. The flute's tall, narrow shape minimizes the wine's surface area exposed to air, thus retaining the bubbles for longer. This design also allows for an elegant display of the rising bubbles, enhancing the overall drinking experience.

Question 26: Which Chilean wine valley, located south of Santiago, is known for producing high-quality Carménère?

Colchagua Valley (Correct answer)
San Antonio Valley
Elqui Valley
Casablanca Valley

Correct answer: Colchagua Valley

Colchagua Valley in Chile's Rapel region is particularly celebrated for rich, full-bodied Carménère, Chile's signature grape.

Question 27: What is a 'Doppelbock,' and which country is it originally from?

A double-hopped IPA from the United States
A high-alcohol wheat beer from Austria
A strong, malty lager originating from Germany (Correct answer)
A double-fermented Belgian ale

Correct answer: A strong, malty lager originating from Germany

Doppelbock is a strong German lager (typically 7-12% ABV) with rich malty flavors, originating from Munich where Paulaner monks historically brewed it as 'liquid bread' during fasting.

Question 28: The German Prädikat system classifies wines based on what factor?

Oak aging duration
Vineyard location (Einzellage, Grosslage)
The ripeness/sugar level of grapes at harvest (Correct answer)
Blend composition

Correct answer: The ripeness/sugar level of grapes at harvest

Germany's Prädikat system (Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein) classifies wines by increasing grape must sugar levels at harvest.

Question 29: What is the proper procedure for decanting an aged red wine?

Decant quickly to avoid oxidation
Decant slowly and carefully to avoid disturbing the sediment (Correct answer)
Shake the bottle to mix the sediment
Pour the wine directly into glasses

Correct answer: Decant slowly and carefully to avoid disturbing the sediment

The proper procedure for decanting an aged red wine involves pouring it slowly and carefully to avoid disturbing the sediment that has accumulated over time. The goal is to separate the clear wine from these gritty deposits, often by pouring against a light source to monitor the sediment. This meticulous process ensures that only the clear wine is served to the guest.

Question 30: In sparkling wine production, 'dosage' refers to what?

The yeast and sugar added to trigger secondary fermentation
A mixture of wine and sugar added after disgorgement to determine final sweetness (Correct answer)
The amount of sulfites added at bottling
The amount of base wine blended from different years

Correct answer: A mixture of wine and sugar added after disgorgement to determine final sweetness

Dosage (liqueur d'expédition) is a blend of wine and sugar syrup added to Champagne after disgorgement to adjust the final sweetness level before corking.

Question 31: What is the primary purpose of swirling wine in a glass during tasting?

To reduce the alcohol content
To mix the wine with air, enhancing its aroma (Correct answer)
To warm the wine
To check the color clarity

Correct answer: To mix the wine with air, enhancing its aroma

Swirling wine in a glass is a crucial step in tasting because it increases the wine's surface area exposed to oxygen, a process called aeration. This aeration helps to release volatile aromatic compounds, allowing the taster to perceive a wider and more complex range of the wine's scents and nuances. It effectively 'opens up' the wine, making its bouquet more expressive.

Question 32: Which technique, known as 'délestage' or rack-and-return, involves draining fermenting juice from a tank, pressing the skins, then returning the juice?

A method of adding acidification before fermentation
A sparkling wine production method for secondary fermentation
A process of removing excess sugar from must
A gentle extraction technique that also aerates the juice and breaks up the cap (Correct answer)

Correct answer: A gentle extraction technique that also aerates the juice and breaks up the cap

Délestage drains the tank, allows skins to press under their own weight to break the cap, then returns the juice, resulting in aeration, gentler extraction, and breaking of seeds from skins.

Question 33: The German VDP (Verband Deutscher Prädikatsweingüter) classification system's top tier is called what?

Grosse Lage (Grosses Gewächs) (Correct answer)
Ortswein
Gutswein
Erste Lage

Correct answer: Grosse Lage (Grosses Gewächs)

Grosse Lage (Grand Cru equivalent) is the VDP's top vineyard classification, with dry wines from these sites labeled 'Grosses Gewächs' (GG).

Question 34: Chablis, producing unoaked Chardonnay, is the northernmost subregion of which French wine region?

Burgundy (Correct answer)
Champagne
Jura
Alsace

Correct answer: Burgundy

Chablis is the northernmost appellation of Burgundy, known for lean, mineral-driven Chardonnay wines aged without oak.

Question 35: Vermouth is a type of aromatized wine flavored primarily with which botanical?

Elderflower
Juniper berries
Wormwood (Artemisia absinthium) (Correct answer)
Cinchona bark

Correct answer: Wormwood (Artemisia absinthium)

Vermouth derives its name from the German word 'Wermut' (wormwood), and wormwood must be a defining botanical ingredient in all vermouths.

Question 36: Mendoza, Argentina's most important wine region, sits in the shadow of which mountain range?

Sierra Madre
Rockies
Andes (Correct answer)
Appalachians

Correct answer: Andes

Mendoza's vineyards benefit from high altitude and a dry climate shaped by the Andes mountains, which block Pacific moisture.

Question 37: Tokaj, famous for its sweet Aszú wines, is located in which country?

Hungary (Correct answer)
Poland
Slovakia
Romania

Correct answer: Hungary

Tokaj is a UNESCO World Heritage wine region in northeastern Hungary, producing the legendary Aszú wines from botrytis-affected Furmint grapes.

Question 38: Which stabilization process removes tartrate crystals from wine before bottling by chilling the wine near its freezing point?

Sterile filtration
Reverse osmosis
Cold stabilization (Correct answer)
Bentonite fining

Correct answer: Cold stabilization

Cold stabilization chills the wine to near freezing, causing potassium bitartrate (cream of tartar) crystals to precipitate out before bottling, preventing their formation in the bottle.

Question 39: What is the correct angle to hold a wine bottle when pouring?

45 degrees (Correct answer)
180 degrees
90 degrees
30 degrees

Correct answer: 45 degrees

Holding a wine bottle at approximately a 45-degree angle when pouring is the correct technique for elegant and controlled service. This angle helps to regulate the flow of wine smoothly, preventing drips and ensuring a steady stream into the glass without splashing. It also allows for a gentle pour, which is particularly important for older, delicate wines.

Question 40: What is Pisco, and in which two countries is it produced with ongoing legal dispute over its origin?

A sugarcane spirit produced in Brazil and Argentina
A grape brandy produced in Peru and Chile (Correct answer)
A grain whisky produced in Peru and Argentina
A fruit brandy produced in Bolivia and Ecuador

Correct answer: A grape brandy produced in Peru and Chile

Pisco is a grape brandy produced in both Peru and Chile, with both countries claiming it as their national spirit and having different legal standards for its production.

Question 41: In Champagne, what does the term 'Blanc de Blancs' indicate?

A Champagne with zero dosage
A Champagne from a single village
A Champagne made only from white-skinned grapes (Chardonnay) (Correct answer)
A Champagne aged on lees for over 10 years

Correct answer: A Champagne made only from white-skinned grapes (Chardonnay)

Blanc de Blancs Champagne is made exclusively from white-skinned grapes, primarily Chardonnay, resulting in a lighter, more delicate and citrus-driven style.

Question 42: Which New Zealand wine region is internationally acclaimed for its Sauvignon Blanc?

Central Otago
Hawke's Bay
Marlborough (Correct answer)
Martinborough

Correct answer: Marlborough

Marlborough, at the northern tip of the South Island, produces the world's benchmark style of zesty, herbaceous Sauvignon Blanc.

Question 43: 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 (Correct answer)
Oloroso uses only Palomino grapes; Fino uses Pedro Ximénez
Oloroso is always sweet; Fino is always dry
Oloroso must be aged at least 20 years; Fino has no minimum age

Correct answer: Oloroso ages oxidatively without flor; Fino ages under a protective flor yeast layer

Oloroso Sherry is fortified to a higher alcohol level (18%+) that prevents flor growth, aging entirely through oxidation and developing a dark, nutty, full-bodied character.

Question 44: What does the term 'cask-conditioned' or 'real ale' mean in British brewing tradition?

Beer filtered and force-carbonated before serving from sealed kegs
Lager stored cold for extended lagering periods
Unfiltered, unpasteurized beer that undergoes secondary fermentation in the cask, served via handpump (Correct answer)
Beer brewed with added wheat for haze and head retention

Correct answer: Unfiltered, unpasteurized beer that undergoes secondary fermentation in the cask, served via handpump

Real ale (cask-conditioned beer) undergoes secondary fermentation in the cask using residual yeast, creating natural carbonation; it is served unpasteurized via a handpump or gravity tap.

Question 45: Sangiovese is the primary grape in which classic Italian red wine?

Amarone
Brunello di Montalcino
Chianti Classico (Correct answer)
Barolo

Correct answer: Chianti Classico

Chianti Classico DOCG is based on Sangiovese, requiring a minimum of 80% of this variety in the blend.

Court of Master Sommeliers Certified Sommelier Examination

The Certified Sommelier Examination tests wine, beverage, and sommelier trade knowledge through a three-part assessment covering theory, deductive tasting, and hospitality service in a single-day sitting.

Questions

38 min

Time Limit

60%

To Pass

Checking for saved progress...

Exam Rules

You can skip questions and return to them later
Flag questions for review before submitting
No feedback shown until you submit the entire exam
Unanswered questions count as wrong — answer everything
10 pretest questions are mixed in and don't affect your score
Timer auto-submits when time runs out
Your progress is auto-saved every 30 seconds