Court Of Master Sommeliers - Level 1 Exam Study

Front 1

What are the three main points referring to acidity?

Back 1

-Acidity of wine must match / exceed acidity of food (or wine will appear flabby)
-Highlights other core focal ingredients in food
-Great balance to sugar

Front 2

What are the two main points referring to body?

Back 2

-Weight of wine and food should match: full with full, light with light (otherwise, one may overwhelm the other)
-If wine is lighter bodied, must be powerful in flavor / high acid to stand up to the food

Front 3

-Flavors of food and wine-

a) __________: great with sweet or fruity, can soften tannins
b) __________: best in small doses, cooking techniques (grilling) can offset
c) ______, _______, _______, _______, ________: no solid rules! Mirroring AND / OR contrasting flavors can work...

Back 3

a) salt
b) oak
c) fruits, vegetebles, herbs, spices, nuts

Front 4

What are the two main points when referring to Alcohol?

Back 4

-balances weight and body in food
-accentuated easily with too much spice heat or salt

Front 5

What are the three important keys to food?

Back 5

-Ingredients
-method of production / preparation : low vs. medium vs. high impact cooking
-sauces, condiments, and side dishes, can be dominant factors in a food / wine match

Front 6

These points refer to what is called...?
-determine primary / most dominant component of dish and how to work with it
-determine supporting / minor players
-don't forget sauce / condiment
-if a multi-course meal, think about the "arc" of the parings: generally lighter to fuller, drier to sweeter

Back 6

"Setting up the match"

Front 7

These points refer to which component of wine?
-protein and fat will soften these
-certain fish + this = metalic flavor

Back 7

Tannins

Front 8

These points refer to which components in food?

-acid and tannin (in red) can balance
-contrast of higher acid wine often effective

Back 8

Oils, fats and butter