CSW Wine Laws & Service Techniques 5

Question 1

In Champagne, what does the term 'Non-Vintage' (NV) indicate about the wine's production?

Accepted Answer

The wine blends multiple harvest years to achieve a consistent house style

Answer

NV Champagne blends wines from multiple years (including reserve wines) to maintain a consistent, recognizable house style.

Question 2

Which legal term on an EU wine label indicates a wine produced from grapes grown and vinified entirely on the estate?

Accepted Answer

Mis en bouteille au château/domaine

Answer

'Mis en bouteille au château/domaine' means estate-bottled, indicating the wine was grown, made, and bottled at the same property.

Question 3

When presenting the cork to a restaurant guest after opening a bottle, what is the guest expected to do with it?

Accepted Answer

Inspect it visually and optionally smell it, but not necessarily judge the wine by it alone

Answer

Guests may visually inspect and smell the cork, but the definitive judgment of wine quality comes from tasting the wine itself.

Question 4

Under New World wine law in Australia, what does the term 'bin number' on a label typically signify?

Accepted Answer

A proprietary brand identifier, often reflecting original storage location but now used as a brand name

Answer

Bin numbers in Australia began as cellar storage identifiers but have evolved into proprietary brand names (e.g., Penfolds Bin 389).

Question 5

Which service error most commonly causes Champagne to lose its effervescence prematurely when poured?

Accepted Answer

Pouring into a glass that has residual detergent from washing

Answer

Detergent residue in glassware destroys the nucleation sites needed for bubble formation, causing sparkling wines to go flat quickly.

(CSW) Certified Wine Specialist Practice Test