<<Xx Service Exam Xx>>

Front 1

Give two examples of Vin Doux Naturel.

Back 1

2004 Domaine Bouletin Muscat de Beaumes de Venise (375ml)

2003 Cornet et Cie Banyuls (500ml)

Front 2

Give two examples of Vin de Liqueur.

Back 2

Brillet Pineau des Charentes

F.M. de la Villière Pineau des Charentes Rouge

Front 3

Give two examples of a wine-based apéritif.

Back 3

Vermouths: Punt e Mes (Carpano, Italy, bitters); Chambéry (Dolin, France); Cinzano Rosso (Cinzano, Italy)

VDN-based: Dubonnet (VDN + quinine, orange peel, herbs); Lillet; St Raphael)

Front 4

Give examples of a non-wine-based apéritif.

Back 4

Pastis: Ricard, Pernod, Aquavit.

Other: Campari, Cynar, Amer Picon

Front 5

Give examples of Cognacs from different age levels.

Back 5

VS or 3-star (30 months): Remy-Martin

VO, VSOP, Reserve (4-1/2 years): Kelt VSOP

Extra, XO, Vieux (6 yrs): Kelt XO

Front 6

Give examples of Armagnac from different age levels.

Back 6

VSOP (5 yrs)- Samalens

XO (6 yrs)- Larresingle; Janneau

Front 7

Give examples of a tawny and a vintage Port.

Back 7

Tawny: Dow's 20 yr Tawny

Vintage: Gould Campbell 1983

Front 8

Give examples of different styles of sherry.

Back 8

Lustau Solera Reserva Puerto Fino

Lustau Solera Reserva Amontillado

Hidalgo Manzanilla

Front 9

Give examples of a non-botrytis dessert wine.

Back 9

'90 Domaine Pichot Moelleux Vouvray

2004 Mission Hill S.L.C. Riesling Icewine

Front 10

What are the aging requirements for Champagne?

Back 10

NV-15 months sur lee

Vintage-3 year minimum.

Front 11

List some Franciacorta

Back 11

Ca' del Bosco Brut NV

Front 12

List some Prosecco

Back 12

Foss Marai NV

Front 13

List some Moscato d'Asti

Back 13

Vietti

Front 14

List some botrytized Old World dessert wines

Back 14

1990 Wirsching TBA Sylvaner(Franken)

Front 15

List some non-botrytized Old World dessert wines

Back 15

2001 Telmo Rodriguez "Molino Real" Malaga

Front 16

List some botrytized New World dessert wines

Back 16

2004 Mission Hill S.L.C. Riesling Icewine

2003 Chateau Ste Michelle White Riesling Columbia Valley Ice Wine Reserve

Front 17

List some non-botrytized New World dessert wines

Back 17

Chambers Rare Muscat (Solera to 1890) (Rutherglen)

Chambers Grand Muscat (Solera to 70 yrs)

2004 Thurston Wolfe JTW Port

Front 18

List 3 Rosé Champagnes
List 2 Rosé non-Champagnes

Back 18

-Krug Brut Rosé (NV, Reims, 30C/50P/20M) $450
-Billecart-Salmon Brut Rosé (NV, Mareuil-Sur-Ay, 50C/30P/20M) $135
-Camille Savès Brut Rosé (NV, Grand Cru, Bouzy, blend unk) $195
-2001 Soter Beacon Hill Brut Rosé (NV, Yamhill Cty, OR, 65C/35P)
-Lucien Albrecht Crémant d'Alsace Brut Rosé (NV 100P)

Front 19

4 Producers of Sparkling Wines outside Champagne

Back 19

-'99 Argyle Knudsen Vineyard Brut, BdB, Willamette Valley, OR $40
-NV Segura Viudas Heredad Brut Reserva Cava, Torrelavit, SPN $45
-'04 Schramsberg Brut BdB, CA $60
-'00 Domaine Huet Brut Pétillant, Vouvray $70

Front 20

3 Producers of Blanc de Blancs Champagne

Back 20

-Jean Milan Spécial, Brut BdB, Grand Cru, Oger (NV) $70
-Jacques Selosse Initiale BdB, Avize (NV, The "classic" Brut. Bdb. Blend of 3 vintages; aged 2 years BD) $175
-Pierre Peters Cuvée Reserve, Brut BdB (Le Mesnil-sur-Oger, firm, with immense depth, minerality with fruit concentration "Krug-like") $70

Front 21

Producers of Prestige BdB

Back 21

'95 Krug "Clos du Mesnil" $900
'82 Salon "Le Mesnil" (Mesnil-sur-Oger) $475
'98 Taittinger "Comtes de Champagne" (Reims) $325?

Front 22

Producers of Blanc de Noir

Back 22

'97 Bollinger "Vieilles Vignes Françaises"
'97 Jacquesson "Blanc de Noirs d'Aÿ"

Front 23

3 New World Chardonnays

Back 23

-'06 Rochioli Chardonnay, RRV, Sonoma (Tom R., winemaker) $95
-'06 Domaine Drouhin Arthur Chardonnay, Dundee Hills, OR $65
-'05 Januik Cold Creek Vineyard, Col. Valley $55

Front 24

3 Old World Sauvignon Blanc

Back 24

-'05 Patient Cottat Vieilles Vignes, Sancerre $45
-'05 Domaine Thomas Generation XIX, Sancerre $125
-'04 Didier Dagueneau Pur Sang Blanc Fumé de Pouilly $175

Front 25

3 New World Sauvignon Blanc

Back 25

-'06 Craggy Range Te Muna Road Vineyard S.B., Martinborough, NZ $45
-'04 Jardin, S.B., Stellenbosch, SA

Front 26

2 Old World Pinot Gris/Grigio

2 New World Pinot Gris

Back 26

-'05 Alois Lageder Benefizim Porer P.G., Alto Adige $50
-'05 Jermann Pinot Grigio, Venezia Giulia $60

-'05 King Estate Domaine P.G., OR $50
-'06 St. Innocent Vitae Springs Vineyard P.G., Willamette Valley, OR (Mark Vlossak, wnmkr) $60

Front 27

2 Old World Chenin Blanc

Back 27

-'06 Domaine Pichot Vouvray Sec $30
-'04 Nicolas Joly "Les Clos Sacrés" Savennières $60

Front 28

3 Old World Rieslings

2 New World Rieslings

Back 28

-'04 Robert Weil Kiedrich Gräfenberg Spätlese Riesling, Rheingau $135
-'04 FX Pichler Loibner Steinertal Smaragd Riesling, Wachau, AUS (Dry!) $125
-'02 Marcel Deiss Schoenenbourg (Riesling w/ P.G., Gewurz, Muscat: Foie match?), G.C., Alsace $190

-'06 Craggy Range Fletcher Family Vineyard, Marlborough, NZ $55
-'06 CSM Cold Creek Vineyard, Col. Valley $30

Front 29

Old/New World Viognier

Back 29

-'05 Chapoutier Invitare Condrieu $140
-'05 Jade Mountain Viognier, Napa $55

Front 30

Grüner Veltliner

Back 30

-'06 Knoll Federspiel Grüner Veltliner, Wachau $55

Front 31

3 Chablis

Back 31

-'04 Louis Michel & Fils Chablis $60
-'01 Domaine François Raveneau Montée de Tonnerre, P.C. Chablis $295
-'04 René et Vincent Dauvissat Les Clos G.C. $160

Dauvissat=Meursault and Raveneau=Puligny.
Dauvissat=Pfalz and Raveneau=Rheingau.

Other producers: Domaine Laroche, Christian Moreau, Domaine Servin

Front 32

3 White Burgundy

Back 32

-'05 Olivier Leflaive "Les Caillerets" P.C. Chassagne Montrachet $165
-'01 Henri Boillot "Les Perrières" P.C. Meursault $295
-'05 Les Héritiers du Comte Lafon, Macon $55

Front 33

3 New World Cabernet Sauvignon

Back 33

-'02 Ristow Estate Quinta de Pedras Vineyard $95
-'85 Beaulieu Vineyards Georges de Latour Private Reserve, Napa $230
-'04 Long Shadows Feather, Col. Valley (Randy Dunn, Dunn Vineyards) $145

Front 34

Malbec

Back 34

-'05 Susana Balbo Malbec, Mendoza $50

Front 35

3 New World Pinot Noir

Back 35

-'05 Clos Henri, Marlborough $75 (Henri Bourgeois, Sancerre)
-'05 Radio-Coteau La Neblina, Sonoma Coast $110 (also do Syrah, Zin; S.Coast and RRV)
-'01 Brick House Cuvée du Tonnelier, Willamette Valley (Doug Tunnell, Newberg, OR) $160

Front 36

2 New World Cab Franc

Back 36

-'03 Colvin Vineyards, Chelle den Pleasant Vineyards, Col. Valley, WA $55
-Soter Little Creek Vineyard, Napa Valley, CA $175 (Etude, cnsltd for Araujo, Shafer et al.)

Front 37

2 New World Syrah

Back 37

-'03 Copain Hawks Butte, Yorkville Highlands (SE Mendocino Cty, near Sonoma Cty Border; Wells Guthrie worked for Chapoutier 2 yrs) $105
-'04 Betz La Côte Rousse, Red Mountain $145

Front 38

2 Australian Shiraz

Back 38

-'05 John Duval Entity, Barossa Valley $85
-'05 Two Hands Bella's Garden, Barossa Valley $130

Front 39

1 New World Grenache

1 Old World Grenache

Back 39

-'05 Betts and Scholl "The Chronique" Barossa Valley Grenache $80

-'00 Chateau Rayas Réservé Chateauneuf-du-Pape $295 (Emmanuel Reynaud, Jacque's nephew)

Front 40

2 Northern Rhône

Back 40

-'97 M. Chapoutier Monier de la Sizeranne $185
-'01 Rostaing La Landonne Côte Rotie $225

Front 41

2 Red Burgundy

Back 41

-'01 Denis Mortet "Aux Beaux Bruns" P.C. Chambolle-Musigny $325
-'01 Robert Chevillon "Les Chaignots" P.C. $150

Front 42

2 Red Bordeaux

Back 42

-'04 Clos du Jaugueyron Margaux (a relatively small property in Arsac, at the border of the Margaux appellation) $155
-'98 Chateau Valandraud St.-Émilion (Jean-Luc Thunevin) $675

Front 43

3 Italian Reds

Back 43

-'98 Rosso Ca' del Merlo, Veneto $200
-'00 Valdicava Brunello di Montalcino, Tuscany $155
-'01 Zenato Amarone della Valpolicella, Veneto $145
-'01 Pio Cesare Barolo (opt. "Il Bricco") $250

Front 44

3 Spanish Reds

Back 44

-'01 Remelluri Rioja $65
-'01 Altos de Lanzaga (Telmo Rodriguez) $65
-'98 Marques de Caceres Rioja Riserva $85

Front 45

Proper Storage "Always"

Back 45

Always Store
-Constant temp. Ideal is 10-13C (50-55F)
-Where wines can be easily reached, in an organized manner
-Away from unpleasant smells
-Away from insects and rodents -can damage labels, corks, and boxes
-Bottle lying down
-Sherries and spirits upright

Front 46

Storage "Nevers"

Back 46

Never Store
-In strong light (premature aging, fade labels)
-Very damp conditions (moisture will destroy labels)
-Where there is vibration (prem. age wine)
-Upright for more than a few weeks (corks dry out, shrink, let in air)
-Expose wine to excessive heat- wines permanently damaged

Front 47

Purchasing Older Wines

Back 47

-Inquire how bottles were stored.
-Inquire when the bottle was shipped out of the winery's cellar.
-Inquire how many times the bottle has been sold and shipped.
-Inspect the bottles for label damage, leakage, and ullage

Front 48

Serving Temperatures
-Mineral Water
-Sweet White Wines
-Dry Sherry & Dry Madeira
-Champagnes & Sparkling Wines
-Light White Wines & Rosés
-Draught Lager & Bottled Lager Beer
-Heavy Whites & Light Reds

Back 48

-MW: 43-47ºF (6-8ºC)
-SWW: 43-47ºF (6-8ºC)
-DS DM: 43-47ºF (6-8ºC)
-CH SW: 43-50ºF (6-10ºC)
-LWW R: 45-50ºF (7-10ºC)
-DL BLB: 48-52ºF (9-11ºC)
-HW LR: 50-55ºF (10-13ºC)

Front 49

Bordeaux Bottle Sizes

Back 49

Magnum: 1.5 liters 2 bottles
Dbl Magnum: 3 liters 4 bottles
Jeroboam: 4.5 liters 6 bottles
Imperial: 6 liters 8 bottles

Tappet-hen (AKA Mary-Jean) is 3 standard bottle size (2.275 liters) used in Port, and sometimes in Bordeaux.

Front 50

Cigar Service Setup

Back 50

May be presented from a liquor trolley, or from a gueridon or in the box on a salver.

Setup:
-Side plates, matches, cedar strips, cigar cutter. Ready to go before offering cigars or cigarettes.

-Ashtrays on table, one ashtray for each smoker.

Front 51

Cigar Presentation pt. 1- Selection and cutting

Back 51

-Cigars kept in humidor or cedar box should be presented to the guest from the left.
-Cust. selects the cigar, somm. should offer to prepare for smoking and carry it back to gueridon.
-If wrapped in cellophane, tear tab and ease cigar out by pressing at end of tube. Do not touch head of cigar. Place cellophane in pocket.
-Inquire whether guest prefers a light, medium, or full draw and then cut to their preference. Cut closed end of cigar; do not cut above the cap- this seals the wrapper. Handle with great car to avoid breaking the outer wrapper leaf.
-When cut, cigar should be tapped over a side plate to remove any small particles left.

Front 52

Cigar Presentation pt. 2- Presentation and Lighting

Back 52

-Return cigar to the guest on another side plate or small tray from the left, and offer a light from a cedar strip, wooden match, or gas lighter.
-End of cigar should be held in the flame and charred evenly.
-The smoke of the cigar should now be drawn in by the guest, with the light held 1/2 inch away from the tip of the flame.
-Whether or not to remove the band before smoking is the smoker's preference.

Front 53

Cigar Storage

Back 53

-Like any other plant product, they deteriorate over time if not cared for.
-To store cigars for use over time, a humidor is essential.
-A product of the Caribbean, they do best in a tropical climate similar to the conditions in which they were created: 60-65ºF and at 70% relative humidity.

-Too cold or too little humidity, they will dry out and be unsmokable.
-At high temps (80F+) or high humid., tobacco beetle can hatch and begin boring its way through the cigar. Larvae are embedded in the leaf and this allows them to hatch and destroy the cigar they're in.
-All humidors should close tightly and if lined with wood, they must use Spanish cedar. Other woods such as plywood or American cedar can have strong smells which interfere with the taste of cigars.

Front 54

Cigar Ingredients

Back 54

All but the thinnest cigars have three elements:
-The filler tobacco at the center
-a binder leaf which hold the filler together
-the outer wrapper, which is rolled around the binder

Front 55

Long Filler/Short Filler Tobacco or

Hand-made vs. Machine-made cigars

Back 55

-Cigars made by hand use "long filler" tobacco- leaves which run the length of a cigar. In a handmade, the filler, binder, and wrapper are combined manually to create a cigar.

-Machine-made cigars use high-speed machinery to combine "short filler" tobacco- usually scraps or pieces of tobacco- with a binder and wrapper. Because of the tension placed on the tobacco by the machines, the binders and wrappers are often made of a homogenized tobacco product which is stronger than natural leaves and can be produced in a variety of flavors, strengths, and textures.

Front 56

"Hand-rolled" cigars

Back 56

A few brands combine machine-bunching (using long-filler tobacco) with hand-rolled wrappers; this practice has been very properly dubbed "hand-rolled" as opposed to handmade.

And some larger cigars use "mixed" or "combination" filler of long-filler and short-filler tobaccos.

Front 57

Tobacco Quality and Blending

Back 57

The quality of the tobaccos and more importantly, how they are blended, determines the quality of the smoking experience.

In the filler, “ligero” leaves which provide power are blended with “seco” leaves with a milder flavor and “volado” which helps to ensure an even burn.

These are combined with a binder and wrapper to provide a balanced flavor.

Front 58

Service Temps pt. 2
-Draught Bitter Beers & Bottled Light Ales
-Tawn Port & Sweet Sherries
-Medium-Bodied Reds
-Full-Bodied & Aged Reds
-Brown Ales & Stouts
-Sweet Madeira & Vintage Port

Back 58

-DBB BLA: 54-57ºF (12-14ºC)
-TP SS: 54-61ºF (12-16ºC)
-MBR: 55ºF (13ºC)
-FBR AR: 59-64ºF (15-18ºC)
-BA S: 59-64ºF (15-18ºC)
-SM VP: 64-68ºF (18-20ºC)

Front 59

Cuban Cigar Growing Regions

Back 59

(5)
-Vuelta Abaja: Best in world.
-Semi-Vuelto
-Partidos: 2nd best area, SW of Havana
-Remedios
-Oreinte