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91 Cards in this Set
- Front
- Back
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What is the proper service temperature for a light bodied white?
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45-50
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What is the proper service temperature for a full bodied white?
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50-55
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What is the proper service temperature for a sweet white?
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43-47
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What is the proper service temperature for a rose?
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50-55
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What is the proper service temperature for a light bodied red?
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50-55
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What is the proper service temperature for a medium bodied red?
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55-58
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What is the proper service temperature for a full bodied red?
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59-64
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What is the proper service temperature for a tawny port?
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54-61
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What is the proper service temperature for a ruby/vintage port?
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64-68
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What is the proper service temperature for a fino sherry?
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43-47
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What is the proper service temperature for an amontillado/oloroso sherry?
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55
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What is the proper service temperature for a PX sherry?
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55-58
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What is the proper service temperature for a sweet sherry?
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43-47
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What is the proper service temperature for a dry madeira?
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43-47
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What is the proper service temperature for a sweet madeira?
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64-68
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What is the proper service temperature for a sweet muscat vdn?
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43-47
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What is the proper service temperature for a vin santo?
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54-61
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What is the proper service temperature for a sparkling red?
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50
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What is the proper service temperature for a sparkling white?
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45-50
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What is the proper service temperature for a vintage champagne?
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50
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What is required equipment for the CSM exam?
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Two wine keys, two pens, small paper tablet, two lighters or matches, two crumbers?
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How is an order taken?
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Somm stands to the host's right
Repeats the order, confirming producer, exact bottling and vintage Once confirmed, offers to remove the wine list |
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Should glassware be checked for off odors?
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Yes
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How should glassware be polished?
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With clean linen using a source of steam
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How should serviettes be folded?
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Neatly with no seams or uneven edges exposed.
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How many serviettes are required for standard service? Sparkling? Decanting?
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1
2 3 |
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How should stemware be carried to the table?
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On a lined tray, in the left hand
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How should stemware be placed at the table?
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Start at the host's left and move clockwise, finishing with the host
Place to the right or directly above the knife |
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When should underliners for the bottle and the cork be placed for standard service?
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After placing glassware, to the right of the host
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When should an ice bucket be placed?
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After placing the glasses. Should be placed with a clean and folded serviette, to the right of the host, within arm's reach
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How should a bottle be carried to the table?
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Held carefully, framed by a clean and folded serviette
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What happens when the somm arrives at the table with the bottle of wine?
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Stand at the host's right and restate the producer, appellation, vintage and variety
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Do you bring fresh glasses for a second bottle of the same wine?
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To taste, yes. Ask the host if everyone would like fresh glasses.
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After a wine is presented, and the host verifies the wine, what does the somm do?
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Cuts the foil along the second lip and places the foil in the pocket. Top of the cork is wiped with a clean serviette.
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What are the four methods of white wine service?
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1 - Open on a gueridon next to or close by the table to the host's right and placed in buck and stand next to host's right
2 - Open in a bucket and stand to the host's right and return to the bucket 3 - Open on a side table or stand and return to a bucket or to a cooler or under liner on the table 4 - Open in the air and return to a bucket or to a cooler or under-liner |
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What are the three methods of young red wine service?
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1 - Open on a gueridon next to or close by to the table, preferably to host's right and place on under-liner on the table to the host's right
2 - Open on a side table or stand and place on under-liner on the table 3 - Open in the air and place on under-liner |
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What are the two ways to open a bottle of sparkling wine?
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1 - Present the bottle in the air and open in the air
2 - Present the bottle in the air and open in a bucket or stand |
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How is sparkling service different than standard service?
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Serviette is used to drape over the cage. Thumb is over the cork.
Bottle is held at a 45 degree angle in the air and twist the bottle not the cork Release the cork with little or no noise while holding the bottle at a 45 degree angle until gas dissipates Remove the cage from the cork and place in pocket Place cork on table Pour in a single stream |
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After opening a bottle and presenting the cork, what does the somm do?
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Wipe the top of the bottle, then pour a 1 oz pour.
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After the host accepted the wine, what order do you pour in?
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Guest of Honor
Women Men Host If the party is of 8 or more, pour in a clockwise fashion irrespective of gender |
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What happens to the cork after the wine is poured?
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Somm asks if they would like to keep the cork
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How should glasses be removed from the table?
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On a lined tray form the guest's right
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How full should a champagne glass be filled? Standard glass?
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No more than 2/3
No more than 1/2 |
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What should be placed on a gueridon for decanting?
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Clean decanter
Candle Matches Ashtray Cork removal tools Multiple clean serviettes Decanting basket Underliners for cork, bottle and decanter |
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What are the proper steps for decanting a bottle of wine?
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Glass ware is placed on the table
Gueridon is prepped Decanting basket is lined with a serviette and brought to the cellar Candle is lit away from the table and the gueridon is rolled to the host's right Preset underliners Present bottle to the host in the decanting basket Position the basket for service, using other serviettes to prop it up if necessary Remove the foil (whole foil is acceptable) Clean the top of the cork Remove the cork and present Clean the lip and top of the bottle Lift bottle from the basket and pour into the decanter, looking for sediment Re-wipe bottle Pour in a standard manner Ask host if he/she would like cork removed Ask host if he/she would like bottle removed |
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What are ideal storage temperatures for wines?
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50-55
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What is the CMS Color Scale for White Wine: |
Straw Yellow Gold Amber |
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What is the CMS Color Scale for Red Wine:
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Purple Ruby-Red Garnet |
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What is the CMS Secondary Color Scale for White Wine:
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Silver Green (chlorophyll still left from photosynthesis) Copper (indicates skin contact) these are affected by age, climate and variety indicators |
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What is the CMS Secondary Color Scale for Red Wine:
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Orange (age and or barrel aging) Brown (age and or barrel aging) Blue |
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True or False: Rim Variation is due to a wine being aged? |
True, the older the wine the more rim variation |
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CMS Sight standard for color extract and staining: |
light medium heavy intense extraction can indicate warm climate, high pigment varietal |
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What do thick and slow tears indicate on a glass? |
high alcohol and/or high sugar |
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What are some common flaws that should be looked fro in smelling a wine: |
• TCA• Oxidation • Volatile Acidity- VA • Excess Sulfur Dioxide - SO2 • Brettanomyces • Hydrogen Sufide - H2S |
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CMS Nose Intensity Scale: |
Low (delicate) Medium High (powerful) |
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CMS Nose Age Scale: |
Youthful - young, bright, primary fresh fruits Developing - Beginning to show signs of age Vinous - signs of age and oxidation |
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CMS Nose white wine fruit aromas - Orchard/Malic fruits
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green, red, yellow apples, pears |
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CMS Nose white wine fruit aromas -
Citric fruit |
lemon, lime, orange, tangerine, grapefruit |
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CMS Nose white wine fruit aromas -
Pitted fruit |
peach, nectarine, apricot |
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CMS Nose white wine fruit aromas -
Tropical fruit |
Pineapple, mango, papaya, passion fruit |
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CMS Nose white wine fruit aromas -
Melon |
Cantaloupe, honeydew |
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CMS Nose red wine fruit aromas -
Red fruits |
cherry, raspberry, red plum, cranberry, strawberry, pomegranate |
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CMS Nose red wine fruit aromas -
Black fruits |
blackberry, black cherry, black plums, black currant |
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CMS Nose red wine fruit aromas -
Blue fruits |
blueberry, boysenberry |
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CMS Nose standard for fruit condition:
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Baked Cooked / Stewed Dried Peels / Skin / Pith Flesh Fresh picked Desiccated Tart (malic) Preserved / Jammy |
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The aroma of sweet baking spices often comes from what? |
barrels |
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Describing aromas - work down the list of major categories of: |
Fruit Fruit condition Non-Fruit flavors Organic Earth Inorganic Earth Wood / Oak indicators |
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Expectorate |
Spit! |
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CMS Standard for dryness scale: |
Bone Dry Dry Off-Dry (like soda) Sweet Dessert Sweet |
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CMS Palate Standard for Structure -
Tannin / Bitterness |
Sensed as Bitterness or astringency Red Wines: Tannin White Wines: Phenolic bitterness Low / Medium - / Medium / Medium + / High |
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CMS Palate Standard for Structure -
Alcohol |
Sensed as heat on the nose, throat and chest Low / Medium - / Medium / Medium + / High |
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CMS Palate Standard for Structure -
Acidity |
Focus on the salivary glands and the finish Low / Medium - / Medium / Medium + / High |
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CMS Palate Standard for Finish
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Length of time wine flavors stay on the palate after swallowing. Short / Medium - / Medium / Medium + / Long Quality of the finish tart, astringent, silky, bitter |
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CMS Palate Standard for Complexity
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The number of aromas and flavors in th wine and how they react. Low / Medium - / Medium / Medium + / High |
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What are the levels of conclusion in the tasting protocol? |
Initial Final |
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Initial Conclusion - Old World Reasons |
EARTH LEADS - Dominance of earth and/or mineral and non-fruit character - Fruit more restrained compared to non-fruit and earth - Fruit becomes tart on the palate - Non-fruit becomes more apparent on the palate |
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Initial Conclusion - New World Reasons
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FRUIT LEADS - Lack of any dominant earth or mineral character - Fruit leads and dominates the non-fruit - Fruit is ripe dominating the nose - Fruit stays ripe or gets riper on the palate |
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Initial Conclusion - reasons for Cool Climate
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Reasons for Cool Climate: - Acid is elevated for the grape variety - Alcohol is more restrained - Nature/quality of the fruit is tart - Wine feels more linear on the palate |
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Initial Conclusion - reasons for Warm Climate |
Reasons for Warm Climate: - Acid is more restrained for the grape variety - Alcohol is elevated - Nature/quality of the fruit is jammy - The wine feels more round and lush on the palate |
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Initial Conclusion - General Age Ranges
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1-3 yrs 3-5 yrs 5-10 yrs more than 10 yrs |
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Initial Conclusion - elements to look for in Age Ranges
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Color Rim Variation Youth vrs Vinosity Quality of texture and finish |
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There are the 6 thin skinned grapes - they are: |
France - Merlot and Pinot Noir Italy - Sangiovese, Nebbiolo Spain - Tempranillo, Garnacha |
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In Food & Wine Pairing - Salt does what? |
Cuts acidity Enhances tannin |
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In Food & Wine Pairing - fat will do what?
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mellow tannin |
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In Food & Wine Pairing - Why should you pour a wine sweeter than the dish? |
otherwise the wine will come across austere |
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In Food & Wine Pairing - how is spice affected?
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Alcohol will enhance spice Oak will enhance spice Sugar will mellow spice |
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A classic Food & Wine Pairing for Foie Gras |
Sauternes Rich, unctuous wine meets creamy, rich, salty fat |
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A classic Food & Wine Pairing for Fresh Goat Cheese
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Sauvignon Blanc High acid cheese meets high acid wine |
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A classic Food & Wine Pairing for Steak |
Cabernet Sauvignon Tannin vs Protein and Fat |
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A classic Food & Wine Pairing for Sardines |
Manzanilla Sherry Salt & fish oil can stand up to stronger flavors in wine |
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A classic Food & Wine Pairing for Stilton |
Salty Cheese vs Sweet Wine |
