SOMM Study Guide 2026

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.

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.

Clonal selection involves propagating vine cuttings from individual 'mother' vines chosen for desirable characteristics like yield, disease resistance, or flavor.

A strong aroma of green bell pepper, often attributed to compounds called pyrazines, is a classic varietal characteristic of Cabernet Sauvignon. This herbaceous note is particularly noticeable when the grapes are grown in cooler climates or are not fully ripe. It serves as a key identifier for the grape and contributes to its complex aromatic profile.

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.

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.