Court of Master Sommeliers Certified Sommelier Exam — Questions and Answers

Question 1: What is the main reason to decant a young, tannic Barolo?

To aerate the wine so its aromas open and its tannins soften (Correct answer)
To remove heavy sediment
To chill it faster
To raise its alcohol

Correct answer: To aerate the wine so its aromas open and its tannins soften

For young structured wines, decanting adds oxygen that helps them open up.

Question 2: What is the appropriate way to open a bottle of still wine at a table?

In the kitchen
With a twist-off method
At the table, silently and gracefully (Correct answer)
Behind the bar

Correct answer: At the table, silently and gracefully

The appropriate way to open a bottle of still wine in a professional setting is at the table, silently and gracefully. This demonstrates respect for the wine and the guest, maintaining the dining ambiance. Performing the task efficiently and without drawing undue attention is a hallmark of skilled wine service.

Question 3: How does a large diurnal temperature range benefit wine grapes?

It helps the grapes keep their acidity (Correct answer)
It speeds up malolactic fermentation
It prevents phylloxera
It raises yields

Correct answer: It helps the grapes keep their acidity

Cool nights slow respiration so grapes keep their acidity while warm days ripen them.

Question 4: Why should sommeliers document the opening date on by-the-glass bottles?

To figure out the bottle's vintage
To meet a federal labeling rule
To track freshness and know when to stop pouring an open bottle (Correct answer)
So guests can see the date

Correct answer: To track freshness and know when to stop pouring an open bottle

Dating open bottles helps staff pour only wine that is still fresh and cut waste from oxidized wine.

Question 5: A guest's credit card is declined after opening an expensive bottle. Which documentation step protects the restaurant?

Remove the item from the check to avoid conflict
Note the issue, inform the manager, and record the bottle against the check in the POS (Correct answer)
Write the cost off as breakage
Pour the rest of the wine down the drain

Correct answer: Note the issue, inform the manager, and record the bottle against the check in the POS

Logging the bottle on the check and alerting a manager keeps an accurate record while the payment is resolved.

Question 6: Clear, glass-like crystals at the bottom of a chilled white wine are best described to a guest as:

Broken glass from bottling
Evidence of refermentation
Harmless tartrate deposits (Correct answer)
A sign of cork taint

Correct answer: Harmless tartrate deposits

Tartrate crystals form naturally from tartaric acid in the cold and are harmless.

Question 7: What is the appropriate posture for a sommelier while presenting wine?

With the bottle at the hip level
Slouched and casual
Seated while speaking
Upright, with label facing the guest (Correct answer)

Correct answer: Upright, with label facing the guest

Professionalism and respect for the wine and guest are paramount for a sommelier. Holding the bottle upright with the label clearly facing the guest allows them to visually confirm the selection, ensuring transparency and accuracy. This posture also conveys confidence and attention to detail, which are hallmarks of excellent service.

Question 8: Which fortified wine is the most famous for throwing a heavy crust and almost always needing decanting?

Fino Sherry
Tawny Port
Vintage Port (Correct answer)
Rainwater Madeira

Correct answer: Vintage Port

Vintage Port ages in bottle without filtration and forms a heavy crust.

Question 9: What should a sommelier do if a guest claims the wine is faulty?

Assess the wine and accommodate respectfully (Correct answer)
Argue the guest is wrong
Ignore the guest
Tell them it's normal

Correct answer: Assess the wine and accommodate respectfully

If a guest claims the wine is faulty, a sommelier should respectfully assess the wine for common faults, such as cork taint or oxidation. A professional sommelier will always prioritize guest satisfaction and, if a fault is confirmed or even reasonably suspected, will accommodate the guest by offering a replacement bottle without argument. This demonstrates excellent hospitality and problem-solving skills.

Question 10: What is the guiding rule for pairing wine with dessert?

The wine should always be bone dry to cut the sugar
The wine should have more tannin than the dessert has fat
The wine should be at least as sweet as the dessert (Correct answer)
The wine should be red when the dessert has chocolate

Correct answer: The wine should be at least as sweet as the dessert

If the dessert is sweeter than the wine, the wine tastes thin, sour, and bitter.

Question 11: Why should a very old, fragile red usually be decanted right before it is served?

Its sediment dissolves over time
Its fruit and aromas can fade quickly once exposed to oxygen (Correct answer)
It must be chilled first
Old wine needs hours to warm up

Correct answer: Its fruit and aromas can fade quickly once exposed to oxygen

Delicate aged wines can lose their character fast after opening, so they are decanted only to remove sediment.

Question 12: What is the federal minimum legal drinking age in the United States, and which act effectively established it?

18, under the Twenty-first Amendment
21, under the Volstead Act
21, under the National Minimum Drinking Age Act of 1984 (Correct answer)
19, under the Federal Alcohol Administration Act

Correct answer: 21, under the National Minimum Drinking Age Act of 1984

The 1984 Act tied federal highway funding to states adopting a drinking age of 21.

Question 13: What is the most appropriate serving temperature range for a non-vintage Champagne?

43-48°F (Correct answer)
60-65°F
38-40°F
55-58°F

Correct answer: 43-48°F

Sparkling wines show best at about 43-48°F, which keeps the bubbles lively without hiding the aromas.

Question 14: Before decanting an old Vintage Port with heavy sediment, how should the bottle ideally be prepared?

Chilled in an ice bucket for 20 minutes
Stood upright for at least 24 hours (Correct answer)
Shaken gently to loosen the deposit
Stored on its side until the moment of service

Correct answer: Stood upright for at least 24 hours

Standing the bottle upright for a day or more lets the sediment settle to the bottom, so the wine pours off clean.

Question 15: Which fining agent could be a concern for a guest with a severe milk allergy?

Activated charcoal
Bentonite
Casein (Correct answer)
Silica gel

Correct answer: Casein

Casein is a milk protein sometimes used to fine white wines.

Question 16: Roquefort paired with Sauternes is a classic example of which pairing principle?

Matching umami with umami
Salt in the food contrasting with sweetness in the wine (Correct answer)
Matching acidity with acidity
Tannin binding with protein

Correct answer: Salt in the food contrasting with sweetness in the wine

Salty food makes a sweet wine taste more balanced and brings out its fruit.

Question 17: Why is communication with the kitchen and service staff important for sommeliers?

To ensure harmony between food and wine service (Correct answer)
To manage payroll
To avoid wine pairing altogether
To track food inventory

Correct answer: To ensure harmony between food and wine service

Communication with the kitchen and service staff is critically important for sommeliers to ensure harmony between food and wine service. This collaboration allows for seamless coordination of dish and wine delivery, ensuring that pairings are perfectly timed and special requests are met. Effective teamwork creates an elevated and cohesive dining experience for guests.

Question 18: While opening sparkling wine tableside, what should you twist to release the cork safely?

The bottle while holding the cork steady (Correct answer)
The cage and cork together quickly
Nothing; push the cork up with both thumbs
The cork while holding the bottle still

Correct answer: The bottle while holding the cork steady

Turning the bottle while holding the cork gives controlled pressure release and a quiet sigh instead of a pop.

Question 19: Fino Sherry gets its pale color and fresh, yeasty character mainly from what?

Added grape concentrate
Long oxidative aging
A layer of flor yeast (Correct answer)
Botrytis

Correct answer: A layer of flor yeast

Flor is a yeast layer that covers the wine, protecting it from oxygen and giving it a bready, saline character.

Question 20: Which country is known for producing Malbec as its signature grape?

Spain
Argentina (Correct answer)
Italy
France

Correct answer: Argentina

Argentina is widely recognized for producing Malbec as its signature grape variety. While Malbec originated in France, it found its true home in the high-altitude vineyards of Argentina, particularly in Mendoza. The country's unique climate and terroir allow Malbec to develop rich, fruit-forward flavors with soft tannins, making it a globally popular wine.

Question 21: A guest with sulfite sensitivity asks for a completely sulfite-free wine. What is the most accurate response?

Guarantee that any organic wine is sulfite-free
Explain that all wines contain some naturally occurring sulfites, and suggest wines with no added sulfites (Correct answer)
Promise that natural wines contain zero sulfites
Say that red wines contain no sulfites

Correct answer: Explain that all wines contain some naturally occurring sulfites, and suggest wines with no added sulfites

Fermentation naturally produces small amounts of sulfites, so no wine is truly sulfite-free.

Question 22: In Chianti Classico, the 2021 rule change created additional geographic units (UGAs). On which wines may a UGA name currently appear?

Chianti Classico Annata only
Gran Selezione (Correct answer)
Vin Santo del Chianti Classico
IGT Toscana

Correct answer: Gran Selezione

The 11 UGA names were first authorized on the Gran Selezione tier.

Question 23: What is the standard way to prepare stemware for service?

Rinse it with dish soap just before pouring
Polish it with steam and a lint-free cloth, handling glasses only by the stem or base (Correct answer)
Wipe it with a paper towel and handle it by the bowl
Air-dry it upside down on a rubber mat with no polishing

Correct answer: Polish it with steam and a lint-free cloth, handling glasses only by the stem or base

Steam polishing removes spots and odors, and holding the stem keeps fingerprints off the bowl.

Question 24: In Provence, which wine style is most traditionally served alongside bouillabaisse?

Côtes de Provence Rosé (Correct answer)
Champagne
Muscadet
White Burgundy

Correct answer: Côtes de Provence Rosé

Côtes de Provence Rosé is the classic local pairing for bouillabaisse, a Provençal seafood stew, due to its regional origin and refreshing acidity.

Question 25: During decanting, what is the candle or light source used for?

Warming the wine to serving temperature
Showing sediment as it reaches the neck of the bottle (Correct answer)
Lighting up the label for the guest
Burning off volatile acidity

Correct answer: Showing sediment as it reaches the neck of the bottle

The light behind the neck shows when sediment approaches, so the pour can stop.

Question 26: Which serving temperature is generally recommended for a full-bodied red such as Napa Cabernet Sauvignon?

45-50°F
70-75°F
60-65°F (Correct answer)
50-55°F

Correct answer: 60-65°F

Full-bodied reds are best at about 60-65°F, slightly below typical room temperature.

Question 27: After the host approves the wine, in what order is it typically poured at the table?

Oldest guest first, then counterclockwise
Host first, then guests clockwise
Whoever is nearest the sommelier first
Guests clockwise, with ladies first and the host last (Correct answer)

Correct answer: Guests clockwise, with ladies first and the host last

Traditional service pours for ladies first, then gentlemen, moving clockwise, and finishes with the host.

Question 28: Which Australian region is famous for Cabernet Sauvignon grown on terra rossa soil over limestone?

Coonawarra (Correct answer)
Margaret River
Barossa Valley
Hunter Valley

Correct answer: Coonawarra

Coonawarra's narrow strip of red terra rossa over limestone produces structured, minty Cabernet.

Question 29: A taster notes sediment in a red wine poured from bottle. What is the most reasonable inference?

The wine is faulty and should be rejected
The wine was aged in stainless steel
The wine has high residual sugar
The wine may be older or unfiltered (Correct answer)

Correct answer: The wine may be older or unfiltered

Sediment typically signals bottle age or minimal filtration and is not a fault.

Question 30: A guest says their wine tastes "off." What should the sommelier say first?

Thank the guest, taste it if allowed, and offer a replacement or another choice (Correct answer)
Explain that the guest's palate is untrained
Ask the guest to finish the bottle and decide later
Insist the wine is correct and cite its score

Correct answer: Thank the guest, taste it if allowed, and offer a replacement or another choice

Hospitality first: acknowledge the concern, check the wine, and offer a fix without arguing.

Question 31: When sabering Champagne, where should the blade strike the bottle?

The middle of the cork
The punt at the base
The lip of the neck, sliding along the seam (Correct answer)
The shoulder of the bottle

Correct answer: The lip of the neck, sliding along the seam

The seam meeting the lip is the weak point, so a firm stroke along it breaks off the collar cleanly.

Question 32: What is a key element of hospitality in wine service?

Being quick and distant
Providing warm, intuitive, and attentive service (Correct answer)
Focusing only on wine
Speaking only when asked

Correct answer: Providing warm, intuitive, and attentive service

A key element of hospitality in wine service is providing warm, intuitive, and attentive service. This goes beyond merely serving wine; it involves anticipating guest needs, offering personalized recommendations, and creating a welcoming atmosphere. Such service makes guests feel valued and cared for, significantly enhancing their overall dining experience.

Question 33: Late Bottled Vintage (LBV) Port is most classically paired with which food?

Lemon tart
Beef carpaccio
Smoked salmon
Stilton blue cheese (Correct answer)

Correct answer: Stilton blue cheese

LBV Port with Stilton is an iconic British pairing where the Port's sweetness and richness contrast magnificently with the cheese's salty, pungent intensity.

Question 34: Many US states allow guests to take home a partially consumed bottle. What is typically required?

Resealing it in a tamper-evident bag with the dated receipt (Correct answer)
Pouring the remainder into a plastic cup
Nothing, since restaurants cannot allow it
Recorking it and handing it over with no packaging

Correct answer: Resealing it in a tamper-evident bag with the dated receipt

State 'wine to go' laws usually require a sealed, tamper-evident container and receipt for open-container compliance.

Question 35: Which strategy can help reduce beverage loss due to over-pouring?

Relying on memory
Offering unlimited refills
Using jiggers or measured pours (Correct answer)
Free-pouring techniques

Correct answer: Using jiggers or measured pours

Over-pouring leads to significant beverage loss and directly impacts profit margins. Implementing the use of jiggers or other measured pour tools ensures consistent portion sizes, which is crucial for controlling costs and maintaining drink quality. This standardization is a key strategy for reducing waste and maximizing profitability in beverage service.

Question 36: About how many 5-ounce pours does a standard 750 ml bottle give?

3
5 (Correct answer)
8
4

Correct answer: 5

A 750 ml bottle holds about 25.4 ounces, which is about five 5-ounce pours.

Question 37: Which factor typically makes alcohol absorb into the bloodstream faster?

Drinking water between glasses
Eating a protein-rich meal beforehand
Drinking carbonated beverages such as sparkling wine (Correct answer)
Sipping slowly over a long dinner

Correct answer: Drinking carbonated beverages such as sparkling wine

Carbonation speeds the passage of alcohol from the stomach into the small intestine, where it is absorbed quickly.

Question 38: Sauvignon Blanc is considered a classic pairing with fresh goat cheese primarily because:

Both share herbaceous, grassy, and tangy characteristics from the Loire Valley (Correct answer)
Sauvignon Blanc's tannins balance the cheese's creaminess
High residual sugar complements the cheese's acidity
It is full-bodied and matches the cheese's richness

Correct answer: Both share herbaceous, grassy, and tangy characteristics from the Loire Valley

Loire Valley Sauvignon Blanc and local goat cheese share herbal, grassy, and tangy flavor profiles, making this a textbook congruent regional pairing.

Question 39: A guest orders a wine that the sommelier knows was sold out earlier that evening. What should happen?

Inform the guest immediately and suggest comparable alternatives (Correct answer)
Serve a different vintage without comment
Substitute a similar wine without mentioning it
Delay the bottle and hope the guest forgets

Correct answer: Inform the guest immediately and suggest comparable alternatives

Prompt honesty about availability preserves trust and avoids misrepresentation.

Question 40: In most US states, what must a sommelier do when a guest appears visibly intoxicated and orders another bottle?

Politely decline further alcohol service (Correct answer)
Pour half glasses instead
Serve it because the guest is paying
Serve only lower-alcohol wine

Correct answer: Politely decline further alcohol service

Dram shop and liquor liability laws prohibit serving visibly intoxicated guests.

Question 41: A guest brings their own bottle of wine to a restaurant that allows it. What is the fee they are charged usually called?

Corkage fee (Correct answer)
Cover charge
Stemware fee
Service charge

Correct answer: Corkage fee

Corkage pays for opening and serving a guest's own wine.

Question 42: Muscadet labeled 'sur lie' gets its extra texture and bready notes from what?

Aging on the dead yeast cells (lees) (Correct answer)
New French oak
Botrytis
Added sugar

Correct answer: Aging on the dead yeast cells (lees)

Contact with the lees during aging (autolysis) adds a creamy texture, yeasty flavors and sometimes a light spritz.

Question 43: A red wine shows red plum, tobacco, leather, dill, high acid and medium-plus tannin with a garnet hue. Which wine is the most likely final conclusion?

Oregon Pinot Noir
Beaujolais Villages
Barossa Valley Shiraz
Rioja Gran Reserva (Correct answer)

Correct answer: Rioja Gran Reserva

Dill and coconut from American oak plus leather, tobacco and garnet color point to aged Tempranillo from Rioja.

Question 44: What is the ideal temperature for long-term wine storage in a cellar?

About 70°F (21°C)
About 55°F (13°C) (Correct answer)
About 45°F (7°C)
About 65°F (18°C)

Correct answer: About 55°F (13°C)

A steady temperature around 55°F is the classic standard for aging wine.

Question 45: Beginning inventory is $10,000, purchases are $4,000, ending inventory is $9,000, and wine sales are $20,000. What is the beverage cost percentage?

45%
70%
20%
25% (Correct answer)

Correct answer: 25%

COGS = $10,000 + $4,000 - $9,000 = $5,000, and $5,000 / $20,000 = 25%.

Question 46: Which glass shape works best to concentrate the delicate aromas of a red Burgundy?

Narrow flute
Straight-sided tumbler
Small copita
Large, wide-bowled balloon glass (Correct answer)

Correct answer: Large, wide-bowled balloon glass

A wide bowl gives Pinot Noir room to aerate and gathers its subtle aromatics toward the nose.

Question 47: A guest asks for a wine to pair with raw oysters. Which recommendation is the most classic?

Oaked Barossa Shiraz
Amarone della Valpolicella
Late-harvest Zinfandel
Muscadet Sèvre et Maine (Correct answer)

Correct answer: Muscadet Sèvre et Maine

Muscadet's lean, saline acidity is a classic match for oysters.

Question 48: When delivering a direct-to-consumer wine shipment, what does compliant practice require at the door?

A signed waiver from the original purchaser only
Delivery to any household member
An adult signature from someone 21 or older, with ID checked (Correct answer)
Leaving it at the door if no one answers

Correct answer: An adult signature from someone 21 or older, with ID checked

Carriers must verify that the recipient is at least 21 and obtain their signature.

Question 49: A guest sends back a sound, fault-free bottle because they simply do not like it. What is the most hospitable response?

Explain that the wine is not flawed and refuse to remove it
Charge a restocking fee before offering another bottle
Replace it gracefully and help them choose something more to their taste (Correct answer)
Ask the manager to explain the policy to the guest

Correct answer: Replace it gracefully and help them choose something more to their taste

Good hospitality puts the guest's experience first, and the opened wine can often be sold by the glass.

Question 50: When assessing a red wine's rim, a brick or orange hue most often indicates what?

Very young wine
High acidity
Carbonic maceration
Age and gradual oxidation (Correct answer)

Correct answer: Age and gradual oxidation

Red wines lose purple tones and move toward brick and orange as they age.

Question 51: A wine smells strongly of nail polish remover and vinegar. Which fault is most likely?

Brettanomyces
Sulfur dioxide excess
Cork taint
Excessive volatile acidity (Correct answer)

Correct answer: Excessive volatile acidity

High volatile acidity (acetic acid and ethyl acetate) gives vinegar and solvent aromas.

Question 52: What are the three tiers of the US three-tier alcohol distribution system?

Importer, sommelier, guest
Federal, state, local
Grower, winery, consumer
Producer/importer, distributor/wholesaler, retailer (Correct answer)

Correct answer: Producer/importer, distributor/wholesaler, retailer

After Prohibition, most states separated production, wholesale distribution, and retail sale.

Question 53: What is the benefit of rotating the wine list regularly?

It boosts interest and manages inventory (Correct answer)
It slows down service
It confuses the staff
It reduces choices

Correct answer: It boosts interest and manages inventory

Regularly rotating the wine list keeps the offerings fresh and exciting for repeat guests, encouraging them to explore new options and maintain interest. This practice also allows the restaurant to effectively manage inventory by moving slower-selling bottles, introducing seasonal selections, and preventing stock from becoming stagnant or expiring. It's a win-win for guest engagement and operational efficiency.

Question 54: Which dish best softens the tannins of a young, firm Napa Cabernet Sauvignon?

Raw oysters
Grilled ribeye steak (Correct answer)
Fresh fruit sorbet
Steamed sole with lemon

Correct answer: Grilled ribeye steak

Protein and fat bind with tannins, so a fatty steak makes a tannic red feel smoother.

Question 55: What quality assurance measure supports assessment and evaluation?

Quality checks are unnecessary for experienced professionals
Quality only matters for new practitioners
Annual review is sufficient
Regular self-assessment, peer review, and adherence to established standards (Correct answer)

Correct answer: Regular self-assessment, peer review, and adherence to established standards

Ongoing quality assurance through self-assessment, peer review, and standards adherence ensures continuous improvement.

Question 56: Which wine is the best match for a spicy Thai curry?

A heavily oaked Barossa Shiraz
A high-alcohol Amarone della Valpolicella
A tannic young Barolo
An off-dry, low-alcohol Mosel Riesling Kabinett (Correct answer)

Correct answer: An off-dry, low-alcohol Mosel Riesling Kabinett

A little sweetness and low alcohol calm chili heat, while alcohol and tannin make it worse.

Question 57: Which visual characteristic is used to estimate the age of a red wine?

Bottle shape
Rim variation and hue (Correct answer)
Sediment clarity
Bubble size

Correct answer: Rim variation and hue

The rim variation and hue, visible at the edge of the wine when tilted in the glass, are key indicators of a red wine's age. Younger red wines typically display vibrant purplish-red tones, while older wines develop brick-orange or tawny hues at the rim due to oxidation and maturation. This visual cue helps sommeliers assess the wine's developmental stage.

Question 58: A by-the-glass wine opened several days ago tastes oxidized. What should the sommelier do?

Mix it with a newly opened bottle
Discard it and open a fresh bottle (Correct answer)
Serve it chilled to hide the flaw
Serve it to guests who are unlikely to notice

Correct answer: Discard it and open a fresh bottle

Selling a flawed wine knowingly breaches quality and honesty standards.

Question 59: Malolactic conversion turns malic acid into which compound?

Citric acid
Acetic acid
Tartaric acid
Lactic acid (Correct answer)

Correct answer: Lactic acid

Lactic bacteria turn sharp malic acid into softer lactic acid and often produce buttery diacetyl.

Question 60: Which white grape varieties were among those approved for Bordeaux AOC in 2021 for climate adaptation?

Vermentino and Fiano
Chardonnay and Chenin Blanc
Alvarinho and Liliorila (Correct answer)
Viognier and Marsanne

Correct answer: Alvarinho and Liliorila

Alvarinho and Liliorila were the two white varieties approved, alongside four reds.

Question 61: Which glass shape is generally best suited to aromatic, full-bodied reds like Burgundy Pinot Noir?

Small copita
Coupe
Narrow flute
Large, wide-bowled glass (Correct answer)

Correct answer: Large, wide-bowled glass

A wide bowl concentrates delicate aromatics and allows aeration for Pinot Noir.

Question 62: During the service portion of the exam, a candidate is mainly evaluated on:

Speed alone
Memorizing vintage charts
Food preparation skills
Technique, hospitality, salesmanship and knowledge (Correct answer)

Correct answer: Technique, hospitality, salesmanship and knowledge

Service evaluation looks at correct technique together with guest interaction and wine knowledge.

Question 63: While pouring wine for guests, how should the bottle be held?

With the label facing the server
By the neck, upside down
Wrapped completely in a napkin so the label is hidden
With the label facing the guest (Correct answer)

Correct answer: With the label facing the guest

Keeping the label visible confirms the wine for the guests.

Question 64: What is the maximum share of a Bordeaux AOC blend that the newly approved climate-adaptation varieties may make up?

5%
10% (Correct answer)
15%
25%

Correct answer: 10%

The new varieties are capped at 10% of the final blend and 5% of vineyard area.

Question 65: Why is sparkling wine particularly well-suited for pairing with fried foods?

Its carbonation and acidity cleanse the palate of grease between bites (Correct answer)
Its tannins cut through the fat in fried foods
Its low alcohol prevents the fried food from tasting heavy
Its sweetness complements the oil in fried foods

Correct answer: Its carbonation and acidity cleanse the palate of grease between bites

Carbonation and high acidity in sparkling wine act as a palate scrubber, cutting through the grease and richness of fried foods and refreshing the mouth between bites.

Question 66: A guest discreetly points to a $70 wine on the list while asking for a recommendation. What should the sommelier do?

Steer the guest to the most expensive bottle
Recommend wines around that price point (Correct answer)
Ignore the cue and recommend freely
Announce the budget aloud to the table

Correct answer: Recommend wines around that price point

Pointing to a price is a discreet budget signal that a professional respects without embarrassing the host.

Question 67: How should professionals apply communication and documentation in daily practice?

Follow standards only for complex tasks
Consistently integrate best practices into every aspect of professional work (Correct answer)
Only when being evaluated
Apply principles selectively based on convenience

Correct answer: Consistently integrate best practices into every aspect of professional work

Consistent application of professional standards ensures quality outcomes and builds professional credibility.

Question 68: For the CMS Certified Sommelier exam, what minimum score is generally needed on each section to pass?

50%
90%
75%
60% (Correct answer)

Correct answer: 60%

Candidates must score at least 60% on the theory, tasting and service sections.

Question 69: A deep purple red with high tannin, high alcohol, blackcurrant, mint, eucalyptus and new oak is most likely:

Nebbiolo from Barolo
Pinot Noir from Oregon
Cabernet Sauvignon from Australia or California (Correct answer)
Gamay from Beaujolais

Correct answer: Cabernet Sauvignon from Australia or California

Cassis, mint and eucalyptus with firm tannin and ripeness are typical of New World Cabernet.

Question 70: Brunello di Montalcino is made entirely from which grape?

Nebbiolo
Montepulciano
Sangiovese (Correct answer)
Aglianico

Correct answer: Sangiovese

Brunello must be 100% Sangiovese, locally called Brunello, from the area around Montalcino in Tuscany.

Question 71: A guest tells you they have a sulfite sensitivity. What is the most accurate response?

Recommend a sweet white since it has the fewest sulfites
Explain that nearly all wines contain some sulfites, and point to low or no-added-sulfite options while noting none can be guaranteed sulfite-free (Correct answer)
Tell them red wine has no sulfites
Promise that organic wines are completely sulfite-free

Correct answer: Explain that nearly all wines contain some sulfites, and point to low or no-added-sulfite options while noting none can be guaranteed sulfite-free

Fermentation creates sulfites naturally, so honest talk avoids promises that could hurt the guest.

Question 72: Which wine is the traditional pairing for Coq au Vin?

White Burgundy (Chardonnay)
Alsatian Riesling
Beaujolais Nouveau
Red Burgundy (Pinot Noir) (Correct answer)

Correct answer: Red Burgundy (Pinot Noir)

Coq au Vin is a classic Burgundian dish braised in red wine, and Red Burgundy (Pinot Noir) is the traditional pairing due to shared terroir and complementary earthy flavors.

Question 73: A Certified Sommelier wants to stay current on newly established American Viticultural Areas. Which federal agency approves AVAs?

Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
Federal Trade Commission (FTC)
Alcohol and Tobacco Tax and Trade Bureau (TTB) (Correct answer)

Correct answer: Alcohol and Tobacco Tax and Trade Bureau (TTB)

The TTB, part of the Treasury Department, establishes AVAs and regulates wine labeling.

Question 74: Aromas of barnyard, Band-Aid and horse sweat in a red wine most likely point to:

Brettanomyces (Correct answer)
Heat damage
Sulfur dioxide excess
TCA

Correct answer: Brettanomyces

Brettanomyces yeast produces volatile phenols with barnyard and medicinal notes.

Question 75: About what relative humidity is ideal for long-term wine storage?

70% (Correct answer)
50%
30%
95%

Correct answer: 70%

Humidity of about 70% keeps corks from drying out without encouraging mold.

Question 76: Brunello di Montalcino must be made from 100% of which grape?

Aglianico
Sangiovese (Correct answer)
Montepulciano
Nebbiolo

Correct answer: Sangiovese

Brunello is the local name for the Sangiovese clone grown in Montalcino.

Question 77: A blind red shows high acidity, moderate-minus tannin, red cherry, earth and mushroom notes, and no new oak. Which grape is the most logical conclusion?

Australian Shiraz
Napa Valley Cabernet Sauvignon
Old World Pinot Noir (Correct answer)
Argentine Malbec

Correct answer: Old World Pinot Noir

Red fruit, high acid, light tannin and earthy, unoaked character fit classic Burgundian Pinot Noir.

Question 78: How large is a Champagne Jeroboam?

1.5 liters
4.5 liters
6 liters
3 liters (Correct answer)

Correct answer: 3 liters

In Champagne, a Jeroboam holds 3 liters, which equals four standard bottles.

Question 79: A table with a modest budget asks for a recommendation. What is the most professional approach?

Point to a price range on the list discreetly and recommend wines in that range (Correct answer)
Suggest the most expensive bottle to maximize sales
Recommend only house wine
Ask the host out loud how much they want to spend

Correct answer: Point to a price range on the list discreetly and recommend wines in that range

Pointing at a price on the list lets the host set a budget without saying it in front of guests.

Question 80: What is the correct serving temperature for sparkling wine?

40–50°F (Correct answer)
70°F
Room temperature
55–60°F

Correct answer: 40–50°F

The correct serving temperature for sparkling wine is typically between 40–50°F (4–10°C). Serving sparkling wine well-chilled helps to preserve its delicate bubbles, enhance its crisp acidity, and highlight its refreshing qualities. If served too warm, sparkling wine can taste flabby and lose its effervescence quickly.

Question 81: What is the best ice bucket setup for chilling a bottle of white wine quickly?

Ice only
Ice with salt and no water
Ice and water mixed (Correct answer)
Cold water only

Correct answer: Ice and water mixed

An ice-water mix touches the whole bottle, so it chills much faster than ice alone.

Question 82: Where should the cork be placed after opening a bottle at the table?

Back on top of the bottle
On a small plate or coaster to the right of the host (Correct answer)
Inside the ice bucket
In the server's pocket

Correct answer: On a small plate or coaster to the right of the host

Setting the cork beside the host lets them inspect it if they want.

Question 83: Which piece of mise en place is not needed to decant a mature red wine?

Candle or light source
Ice bucket (Correct answer)
Clean decanter
Wine key and side towel

Correct answer: Ice bucket

Mature reds are not chilled, so an ice bucket has no place in decanting setup.

Question 84: How should professionals apply applied methods and techniques in daily practice?

Only when being evaluated
Consistently integrate best practices into every aspect of professional work (Correct answer)
Apply principles selectively based on convenience
Follow standards only for complex tasks

Correct answer: Consistently integrate best practices into every aspect of professional work

Consistent application of professional standards ensures quality outcomes and builds professional credibility.

Question 85: Which practice is most widely recommended for a Certified Sommelier to maintain and sharpen deductive tasting skills after certification?

Tasting once a year at a trade show
Joining a regular blind-tasting group (Correct answer)
Tasting only wines already on their own list
Relying on producer tech sheets

Correct answer: Joining a regular blind-tasting group

Regular blind tasting with peers calibrates the deductive grid and prepares candidates for the Advanced exam.

Question 86: A host orders a second bottle of the same wine they are already drinking. What is the best practice?

Pour it straight into the existing glasses without tasting
Decant both bottles together
Have the host taste the new bottle first, since each bottle can vary (Correct answer)
Serve it only after the first glasses are fully empty

Correct answer: Have the host taste the new bottle first, since each bottle can vary

Each bottle can be faulty on its own, so the host should approve the new one.

Question 87: Why does Port keep a lot of residual sugar?

Grape spirit is added during fermentation, which stops it (Correct answer)
It ferments at a very cold temperature
The grapes are dried before pressing
Sugar is added before bottling

Correct answer: Grape spirit is added during fermentation, which stops it

Adding grape spirit raises the alcohol enough to kill the yeast, leaving unfermented sugar behind.

Question 88: A table orders a crisp Sancerre, a mature Barolo, and a Sauternes for one dinner. In what order should they be served?

Sancerre, Barolo, Sauternes (Correct answer)
Sancerre, Sauternes, Barolo
Barolo, Sancerre, Sauternes
Sauternes, Sancerre, Barolo

Correct answer: Sancerre, Barolo, Sauternes

The usual progression is white before red, light before full, and dry before sweet.

Question 89: A guest reports musty, wet-cardboard aromas in a freshly opened bottle. What compound is the most likely cause?

Hydrogen sulfide
2,4,6-trichloroanisole (TCA) (Correct answer)
Brettanomyces
Ethyl acetate

Correct answer: 2,4,6-trichloroanisole (TCA)

TCA causes cork taint, which smells musty and like wet cardboard.

Question 90: About how much pressure is inside a standard bottle of Champagne?

About 15-20 atmospheres
About 5-6 atmospheres (Correct answer)
About 1 atmosphere
About 2 atmospheres

Correct answer: About 5-6 atmospheres

Champagne typically holds about 5-6 atmospheres (roughly 70-90 psi), which is why the cage and controlled opening matter.

Question 91: How should stemware be handled when setting or clearing a table?

By the rim so it is easier to grip
By inserting fingers inside the bowl
By the bowl with both hands
By the stem or base, never touching the bowl rim (Correct answer)

Correct answer: By the stem or base, never touching the bowl rim

Holding glasses by the stem or base keeps fingerprints off and keeps the rim hygienic.

Question 92: How should challenges in core concepts and principles be addressed?

Avoid challenges and stick to familiar tasks
Ignore challenges until they resolve themselves
Delegate all challenges to supervisors
Apply systematic problem-solving, seek expert guidance when needed, and document decisions (Correct answer)

Correct answer: Apply systematic problem-solving, seek expert guidance when needed, and document decisions

Systematic problem-solving combined with appropriate consultation and documentation ensures challenges are addressed effectively.

Question 93: Which wine pairing is the classic match for foie gras?

Vinho Verde
Sauternes (Correct answer)
Chianti Classico
Beaujolais Nouveau

Correct answer: Sauternes

Sauternes' sweetness and acidity balance the richness of foie gras.

Question 94: When cutting the capsule of a still wine bottle to Court of Master Sommeliers standards, where should the cut be made?

At the shoulder of the bottle
Below the lower lip of the bottle (Correct answer)
Directly through the middle of the lip
Just above the top of the cork

Correct answer: Below the lower lip of the bottle

Cutting below the lower lip keeps wine from touching the foil as it pours.

Question 95: Which of the following is NOT a reliable sign of guest intoxication?

Ordering an expensive bottle (Correct answer)
Slurred speech
Loud or inappropriate behavior
Loss of coordination

Correct answer: Ordering an expensive bottle

Ordering pricey wine reflects spending choices, not impairment.

Question 96: How should wine be poured for a tasting?

Start with the eldest guest
Pour a tasting portion to the host first (Correct answer)
Serve all guests at once
Serve the table clockwise

Correct answer: Pour a tasting portion to the host first

When pouring wine for a tasting, the correct protocol is to pour a small tasting portion to the host first. This allows the host (or the person who ordered the wine) to assess its condition and approve it before it is served to the other guests at the table. This step is a fundamental aspect of professional wine service, ensuring guest satisfaction.

Question 97: Which of the following is a Chablis Grand Cru climat?

Vaillons
Montée de Tonnerre
Les Clos (Correct answer)
Fourchaume

Correct answer: Les Clos

Les Clos is one of the seven Chablis Grand Cru climats; the others listed are Premier Crus.

Question 98: What is the first step in the deductive tasting method?

Checking the alcohol content
Tasting the wine
Observing the wine's appearance (Correct answer)
Smelling the wine

Correct answer: Observing the wine's appearance

The deductive tasting method is a systematic approach to wine evaluation, starting with the least invasive observations. The first step, observing the wine's appearance, provides crucial initial clues about its clarity, color, and viscosity, which can indicate its age, grape variety, and overall condition. This visual assessment forms the foundation for subsequent aromatic and palate evaluations.

Question 99: In the US, how much pure alcohol does one standard drink contain?

About 10 grams
About 20 grams
About 8 grams
About 14 grams (Correct answer)

Correct answer: About 14 grams

A US standard drink holds about 14 grams (0.6 fl oz) of pure alcohol.

Question 100: In the United States, what distinguishes wine bearing the USDA Organic seal from wine 'made with organic grapes'?

'Made with organic grapes' cannot be sold in restaurants
USDA Organic wine has no alcohol limit
USDA Organic wine has no added sulfites (Correct answer)
There is no regulatory difference

Correct answer: USDA Organic wine has no added sulfites

USDA-certified organic wine prohibits added sulfites, while 'made with organic grapes' allows limited added sulfites.

Court of Master Sommeliers Certified Sommelier Exam

The Certified Sommelier exam assesses advanced knowledge in wine, spirits, and service, including blind tasting, theory, and practical service skills.

100

Questions

120 min

Time Limit

60%

To Pass

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No feedback shown until you submit the entire exam
Unanswered questions count as wrong — answer everything
10 pretest questions are mixed in and don't affect your score
Timer auto-submits when time runs out
Your progress is auto-saved every 30 seconds

These practice questions were written with AI tools. They are not real exam questions. Exam facts are checked against the official sources listed below. Not reviewed by a subject-matter expert. Editorial policy

Sources & references

Exam facts on this page (fees, format, dates, passing scores) are checked against these official sources; the date is our last check. Editorial policy

mastersommeliers.org — Time limit, retake policy, eligibility, exam format, passing score · verified Oct 2026
courtofmastersommeliers.org — Exam dates, exam format, passing score, eligibility · verified Oct 2026