CSW Wine Laws & Service Techniques 2 — Questions and Answers
Question 1: Under US federal law, what is the minimum percentage of a named grape variety required for a wine to be labeled as a varietal wine?
- 51%
- 75% (Correct answer)
- 85%
- 95%
Correct answer: 75%
US federal regulations require at least 75% of a named grape variety for varietal labeling.
Question 2: In France, the term 'Appellation d'Origine Contrôlée' (AOC) primarily guarantees which of the following?
- Wine quality and taste ratings
- Geographic origin and production methods (Correct answer)
- Alcohol content and residual sugar levels
- Export approval and pricing standards
Correct answer: Geographic origin and production methods
AOC certification guarantees the geographic origin and adherence to specified production regulations for French wines.
Question 3: When decanting an older red wine with sediment, what is the recommended light source to use during the process?
- Overhead fluorescent lighting
- A candle or flashlight placed beneath the bottle neck (Correct answer)
- Natural daylight from a window
- UV blacklight
Correct answer: A candle or flashlight placed beneath the bottle neck
A candle or flashlight beneath the bottle neck allows the sommelier to see when sediment approaches the neck and stop pouring.
Question 4: Germany's Qualitätswein bestimmter Anbaugebiete (QbA) wines must come from one of how many designated wine regions?
- 6
- 10
- 13 (Correct answer)
- 16
Correct answer: 13
Germany has 13 designated wine regions (Anbaugebiete) from which QbA wines must originate.
Question 5: What is the proper sequence for presenting and opening a wine bottle at a formal restaurant table?
- Open the bottle, present the label, pour a taste, then pour for guests
- Present the label, open the bottle, offer the cork, pour a taste for the host (Correct answer)
- Pour a taste first, then present the label if approved
- Remove the capsule at the bar, then bring the opened bottle to the table
Correct answer: Present the label, open the bottle, offer the cork, pour a taste for the host
Proper tableside service requires presenting the labeled bottle first, opening it, offering the cork, and then pouring a small taste for the host's approval.
Question 6: Italy's DOCG designation is superior to DOC because it requires which additional control?
- Higher minimum alcohol content
- Government tasting panel approval before release (Correct answer)
- Mandatory aging in new French oak
- Export certification by the Italian trade ministry
Correct answer: Government tasting panel approval before release
DOCG wines must pass an official government tasting panel (commissione di degustazione) before they can be released for sale.
Question 7: At what temperature range should full-bodied red wines generally be served for optimal expression?
- 45–50°F (7–10°C)
- 55–60°F (13–16°C) (Correct answer)
- 62–68°F (17–20°C)
- 70–75°F (21–24°C)
Correct answer: 55–60°F (13–16°C)
Full-bodied red wines are best served between 55–60°F (13–16°C), slightly below typical room temperature.
CSW Wine Laws & Service Techniques 2
Under US federal law, what is the minimum percentage of a named grape variety required for a wine to be labeled as a varietal wine?