Sommelier Beverage Sales & Management 5 — Questions and Answers
Question 1: The vintage on the wine list is sold out and a newer vintage has arrived. What should the sommelier do?
- Serve the new vintage without mention
- Tell the guest about the vintage change before opening, and update the list (Correct answer)
- Refuse to sell the wine
- Charge more for the newer vintage
Correct answer: Tell the guest about the vintage change before opening, and update the list
Being open about vintage changes keeps the guest's trust and keeps the list accurate.
Question 2: Why is the bottle presented to the host before it's opened?
- To confirm it is exactly the producer, wine, and vintage ordered (Correct answer)
- To let the host check the temperature by hand
- To show the price
- To check the cork's condition
Correct answer: To confirm it is exactly the producer, wine, and vintage ordered
Presenting the bottle confirms the order is correct before it's opened and charged.
Question 3: How is a perpetual inventory system different from a periodic physical count?
- It counts only spirits
- It is done once a year
- It updates stock levels continuously as items are received and sold (Correct answer)
- It doesn't need any physical counts
Correct answer: It updates stock levels continuously as items are received and sold
Perpetual inventory tracks every receipt and sale in real time, and periodic counts are still used to check it.
Question 4: What mainly makes by-the-glass wine go bad after the bottle is opened?
- Light from the bar
- Changes in sugar
- Sediment
- Oxygen exposure (Correct answer)
Correct answer: Oxygen exposure
Oxidation flattens fruit and aroma, which is why opened bottles are protected with inert gas or vacuum systems.
Question 5: Which sale brings in more gross profit dollars: a $200 bottle at 40% cost or a $40 bottle at 25% cost?
- The $40 bottle, because its cost percentage is lower
- The $200 bottle, at $120 profit versus $30 (Correct answer)
- They make the same profit
- It can't be determined
Correct answer: The $200 bottle, at $120 profit versus $30
$200 - $80 = $120 profit, compared with $40 - $10 = $30 profit.
Question 6: What is the main purpose of bin numbers on a wine list?
- To show the vintage
- To show the wine's rating
- To speed up retrieval and avoid ordering mistakes, even when names are hard to pronounce (Correct answer)
- To list the distributor
Correct answer: To speed up retrieval and avoid ordering mistakes, even when names are hard to pronounce
Bin numbers tie each listing to a cellar location and make ordering simple for guests and staff.
Question 7: What is a typical US restaurant markup on wine bottles?
- The same as wholesale cost
- About 2 to 3 times wholesale cost (Correct answer)
- About 6 to 8 times wholesale cost
- About 10 times wholesale cost
Correct answer: About 2 to 3 times wholesale cost
Most US restaurants price bottles at about 2 to 3 times wholesale, often with lower multiples at higher prices.
