Wine And Spirits Practice Exam

Question 1 Wine And Spirits

What is a mojito?

Aerate young tannic wine or remove sediment from old wine. Compounds creating astringency, mainly from grape skins, seeds, and oak. A whisky from a single distillery using only malted barley. Rum, lime, sugar, mint, soda water.

Question 2 Wine And Spirits

What is blended Scotch?

A blend of malt and grain whiskies from multiple distilleries. A neutral spirit, distilled from grain, potato, or other base. A whiskey with at least 51% rye grain; spicier than bourbon. Preservative added to most wines; small amount also natural.

Question 3 Wine And Spirits

What are types of Scotch?

A spirit distilled from fermented fruit, usually wine. Single malt, blended malt, single grain, blended grain, blended Scotch. A two-sided measuring tool for spirits. Identifying wine by characteristics without seeing the label.

Question 4 Wine And Spirits

What is the purpose of decanting?

A bold, jammy red associated with California. Shake when ingredients include juices/dairy/cream; stir when all-spirit and clear. Aerate young tannic wine or remove sediment from old wine. Cools and dilutes; quality matters.

Question 5 Wine And Spirits

What is a Julep strainer?

A perforated spoon-like strainer for mixing glasses. A balloon glass concentrating aromas for brandy. Tasting with attention to sight, smell, taste, mouthfeel, finish. A pale, dry rosé from southern France.

Question 6 Wine And Spirits

What is the difference between Bordeaux and Burgundy glass shapes?

A fortified Spanish wine from Jerez. A storage space for wine, ideally cool (~55°F), dark, humid, vibration-free. A Spanish sparkling wine using traditional method. Bordeaux is taller for full-bodied reds; Burgundy is wider/balloon for Pinot Noir.

Question 7 Wine And Spirits

What is grappa?

International Bartenders Association; defines official classic cocktails. Whisky from Japan; often modeled on Scotch. An Italian brandy distilled from grape pomace. Match weight and intensity rather than strict color rules.

Question 8 Wine And Spirits

What is Tokaji Aszú?

A blend of malt and grain whiskies from multiple distilleries. French, Italian (regular), Italian (top) origin classifications. A sweet Hungarian wine made from botrytized grapes. Matching wine and food for harmony.

Question 9 Wine And Spirits

What is the difference between AOC, DOC, DOCG?

French, Italian (regular), Italian (top) origin classifications. Adds vanilla, spice, toast; softens tannins; influences flavor. Whiskey: US, Ireland; Whisky: Scotland, Japan, Canada. A wine made from multiple grape varieties.

Question 10 Wine And Spirits

What is white wine with fish?

General guideline; lighter pairs better. Different shapes for different categories (Glencairn for whisky, snifter for brandy). A Spanish white grape from Rías Baixas. An alternative closure; doesn't affect quality; common in New Zealand whites.

Question 11 Wine And Spirits

What is a digestif?

A drink to aid digestion after a meal. Aerate young tannic wine or remove sediment from old wine. Blanco (unaged), reposado (rested), añejo (aged 1+ year), extra añejo (3+ years). A two-sided measuring tool for spirits.

Question 12 Wine And Spirits

What are spirits?

Traditional method of in-bottle secondary fermentation. A French region known for Pinot Noir and Chardonnay. Yeast converting sugars into alcohol and CO₂. Distilled alcoholic beverages.

Question 13 Wine And Spirits

What is fermentation?

Old World (Europe) emphasizes terroir; New World (Americas, Australia) often more fruit-forward. Speyside, Highland, Lowland, Islay, Campbeltown. Yeast converting sugars into alcohol and CO₂. Whiskey, lemon juice, sugar (sometimes egg white).

Question 14 Wine And Spirits

What is Prosecco?

An Italian sparkling wine made with the tank (Charmat) method. Whisky evaporating from barrels during aging. A red grape used in Châteauneuf-du-Pape and Spanish blends. Brandy from southwestern France; older tradition than Cognac.

Question 15 Wine And Spirits

What are the Scotch regions?

Vodka, tomato juice, spices. Spent yeast cells; adds creaminess if used in aging. A predominant juniper-forward style, dry. Speyside, Highland, Lowland, Islay, Campbeltown.

Question 16 Wine And Spirits

What is a margarita?

A wine with very little residual sugar. A fortified Spanish wine from Jerez. Tequila, lime juice, orange liqueur. VS (2+ years), VSOP (4+ years), XO (10+ years), XXO (14+ years).

Question 17 Wine And Spirits

What is Sangiovese?

French region with Syrah (north) and Grenache blends (south). Vodka, ginger beer, lime; served in copper mug. The primary Tuscan grape; used in Chianti, Brunello. Tasting with attention to sight, smell, taste, mouthfeel, finish.

Question 18 Wine And Spirits

What is the méthode champenoise?

Traditional method of in-bottle secondary fermentation. Equal parts gin, sweet vermouth, Campari. The perceived weight of wine. A shallow stemmed glass for many classic cocktails.

Question 19 Wine And Spirits

What is a snifter?

Dry is white and crisp; sweet is red and richer. A Tuscan red wine primarily from Sangiovese. A balloon glass concentrating aromas for brandy. Brettanomyces yeast giving barnyard/Band-Aid notes; defect or character depending on level.

Question 20 Wine And Spirits

What is finish?

Introductory, Certified, Advanced, Master (Master Sommelier is extremely difficult). American Viticultural Area — designated US wine regions. The lingering taste after swallowing. Cointreau, Grand Marnier, Bailey's, Kahlúa, Amaretto, Chartreuse.

Question 21 Wine And Spirits

What is the Aperol Spritz?

An American whiskey made primarily from corn (min 51%). Whiskey, vodka, gin, rum, tequila, brandy, liqueurs. American Viticultural Area — designated US wine regions. Aperol + Prosecco + soda water + orange.

Question 22 Wine And Spirits

What is Sauternes?

Rum, lime, sugar, mint, soda water. A tulip-shaped glass for whisky tasting. A botrytized sweet wine from Bordeaux. The crisp, tart quality from grape acids; balances sugar and body.

Question 23 Wine And Spirits

What is the difference between still and sparkling wine?

Sparkling has CO₂; still doesn't. 51%+ corn, new charred oak barrels, made in USA, distilled to ≤160 proof, barreled at ≤125 proof. Old World (Europe) emphasizes terroir; New World (Americas, Australia) often more fruit-forward. A floral, aromatic white grape.

Question 24 Wine And Spirits

What is malolactic fermentation?

A French wine region known for Cabernet Sauvignon, Merlot blends. An aromatized fortified wine used in cocktails. Bacterial conversion of malic acid to lactic acid, softening acidity. A highly flavored, slightly bitter mixer (Angostura, orange bitters).

Question 25 Wine And Spirits

What is corked wine?

A Tuscan red wine primarily from Sangiovese. Wine tainted by TCA from cork; smells like wet cardboard. Vodka, tomato juice, spices. A floral, aromatic white grape.

Question 26 Wine And Spirits

What is whiskey?

Whisky evaporating from barrels during aging. A fortified Spanish wine from Jerez. A spirit distilled from fermented grain mash. A bold, jammy red associated with California.

Question 27 Wine And Spirits

What is Viognier?

Tequila, lime juice, orange liqueur. A floral, aromatic white grape. A delicate, complex red grape; the flagship of Burgundy. A neutral spirit, distilled from grain, potato, or other base.

Question 28 Wine And Spirits

What is the difference between aroma and bouquet?

Smoky, peated character (Laphroaig, Lagavulin, Ardbeg). Aroma from grape/fruit; bouquet from aging. A small stemmed glass for stirred cocktails. A fortified sweet wine from Portugal.

Question 29 Wine And Spirits

What is large-format ice?

A French region known for Pinot Noir and Chardonnay. A Tuscan red from Sangiovese Grosso. A fortified Italian wine from Sicily. Single big cubes melting more slowly, less dilution.

Question 30 Wine And Spirits

What is rye whiskey?

Earthy, cherry, leather notes. A wine made primarily from one grape variety. Rum, lime juice, sugar. A whiskey with at least 51% rye grain; spicier than bourbon.

Question 31 Wine And Spirits

What is responsible drinking?

A perforated spoon-like strainer for mixing glasses. A shallow stemmed glass for many classic cocktails. Moderate consumption with awareness of effects. Old World (Europe) emphasizes terroir; New World (Americas, Australia) often more fruit-forward.

Question 32 Wine And Spirits

What is Chenin Blanc?

A versatile white grape from the Loire and South Africa. Aperol is lighter and sweeter; Campari is bolder and more bitter. Equal parts gin, sweet vermouth, Campari. VS (2+ years), VSOP (4+ years), XO (10+ years), XXO (14+ years).

Question 33 Wine And Spirits

What is body?

Whites 45-55°F (7-13°C); reds 55-65°F (13-18°C); sparkling 40-50°F. The perceived weight of wine. Old World (Europe) emphasizes terroir; New World (Americas, Australia) often more fruit-forward. An Italian sparkling wine made with the tank (Charmat) method.

Question 34 Wine And Spirits

What is Burgundy?

Equal parts gin, sweet vermouth, Campari. A Tuscan red from Sangiovese Grosso. A French region known for Pinot Noir and Chardonnay. Smoky, peated character (Laphroaig, Lagavulin, Ardbeg).

Question 35 Wine And Spirits

What is Syrah/Shiraz?

A French region known for aromatic whites like Riesling, Gewürztraminer. A predominant juniper-forward style, dry. A bold, spicy red; Syrah (France) vs Shiraz (Australia). A shallow stemmed glass for many classic cocktails.

Question 36 Wine And Spirits

What is pisco?

Introductory, Certified, Advanced, Master (Master Sommelier is extremely difficult). Stirring wine on its lees during aging for texture. A brandy from Peru or Chile. Whiskey: US, Ireland; Whisky: Scotland, Japan, Canada.

Question 37 Wine And Spirits

What is vodka?

Compounds creating astringency, mainly from grape skins, seeds, and oak. A neutral spirit, distilled from grain, potato, or other base. Generally flavorless and odorless; flavor comes from base, water, filtration. Recent research suggests no amount of alcohol is risk-free; moderation if drinking.

Question 38 Wine And Spirits

What is botrytis (noble rot)?

A beneficial mold concentrating sugars; produces Sauternes, Tokaji. Many classics use 3 components: spirit, modifier, accent. Pressing ingredients (fruit, herbs) to release flavors. Recent research suggests no amount of alcohol is risk-free; moderation if drinking.

Question 39 Wine And Spirits

What is Grenache?

Vodka, tomato juice, spices. A red grape used in Châteauneuf-du-Pape and Spanish blends. A bitter Italian herbal liqueur (Campari, Aperol, Fernet, Averna). A whisky made in Scotland; varies in style.

Question 40 Wine And Spirits

What is a liqueur?

Single malt, blended malt, single grain, blended grain, blended Scotch. American Viticultural Area — designated US wine regions. A sweetened, flavored spirit. Bordeaux is taller for full-bodied reds; Burgundy is wider/balloon for Pinot Noir.

Question 41 Wine And Spirits

What are Cognac age categories?

An aromatized fortified wine used in cocktails. VS (2+ years), VSOP (4+ years), XO (10+ years), XXO (14+ years). A versatile white grape from the Loire and South Africa. Blanco (unaged), reposado (rested), añejo (aged 1+ year), extra añejo (3+ years).

Question 42 Wine And Spirits

What is Riesling?

Equal parts gin, sweet vermouth, Campari. How long a wine improves before declining. An aromatic white grape ranging from bone-dry to lusciously sweet. A whiskey with at least 51% rye grain; spicier than bourbon.

Question 43 Wine And Spirits

What is the difference between dry and sweet vermouth?

Take out of fridge 15-20 min before serving. Tequila, lime juice, orange liqueur. A bitter Italian herbal liqueur (Campari, Aperol, Fernet, Averna). Dry is white and crisp; sweet is red and richer.

Question 44 Wine And Spirits

What is reduction (wine)?

General guideline; tannins balance protein and fat. Identifying wine by characteristics without seeing the label. Sulfur compounds from low oxygen; "struck match" notes. A crisp, herbaceous white wine grape.

Question 45 Wine And Spirits

What is Tempranillo's profile?

A red grape used in Châteauneuf-du-Pape and Spanish blends. Whites 45-55°F (7-13°C); reds 55-65°F (13-18°C); sparkling 40-50°F. A sparkling wine from Champagne, France using méthode champenoise. Earthy, cherry, leather notes.

Question 46 Wine And Spirits

What is breathing?

Letting wine interact with air to develop aromas. An aromatized fortified wine used in cocktails. A neutral spirit infused with botanicals, primarily juniper. Releases volatile aromas.

Question 47 Wine And Spirits

What is wine serving temperature?

A Tuscan red from Sangiovese Grosso. Excess vinegar character. Whites 45-55°F (7-13°C); reds 55-65°F (13-18°C); sparkling 40-50°F. A whisky made in Scotland; varies in style.

Question 48 Wine And Spirits

What is balance (wine)?

Whiskey: US, Ireland; Whisky: Scotland, Japan, Canada. A softer, fruitier red often blended with Cabernet. A fermented beverage made primarily from grapes. Harmonious integration of acid, tannin, alcohol, sugar.

Question 49 Wine And Spirits

What is Japanese whisky?

Brandy from southwestern France; older tradition than Cognac. Whisky from Japan; often modeled on Scotch. Lighter to heavier, drier to sweeter; whites before reds typically. A leading wine publication.

Question 50 Wine And Spirits

What is a strainer?

A prestigious northern Italian red from Nebbiolo grapes. VS (2+ years), VSOP (4+ years), XO (10+ years), XXO (14+ years). A French region known for Pinot Noir and Chardonnay. A tool to filter ice/solids when pouring.