Certified Sommelier Examination
Practice Exam Questions And Correct
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Rationales 2026 Q&A Instant Download
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1. Which of the following grapes is typically used in the production of red
Bordeaux wines?
a) Chardonnay
b) Sauvignon Blanc
c) Cabernet Sauvignon
d) Riesling
c) Cabernet Sauvignon
Rationale: Cabernet Sauvignon is one of the primary red grapes in Bordeaux,
especially in the Médoc and Graves regions.
2. What is the traditional bottle size of a standard Champagne bottle?
a) 375 ml
b) 500 ml
c) 750 ml
d) 1 L
c) 750 ml
Rationale: A standard Champagne bottle holds 750 ml, which is the typical
serving size for sparkling wines.
, 3. Which Italian region is known for producing Barolo and Barbaresco?
a) Tuscany
b) Piedmont
c) Veneto
d) Sicily
b) Piedmont
Rationale: Barolo and Barbaresco are made from Nebbiolo grapes in Piedmont,
known for their high tannins and aging potential.
4. In wine tasting, “legs” refer to:
a) The aroma of the wine
b) The color intensity
c) The streaks of wine on the inside of the glass
d) The body of the wine
c) The streaks of wine on the inside of the glass
Rationale: Legs, or tears, indicate the alcohol and sugar content of wine but are
not a direct indicator of quality.
5. What is the primary grape in Chablis?
a) Chardonnay
b) Pinot Noir
c) Sauvignon Blanc
d) Chenin Blanc
a) Chardonnay
Rationale: Chablis, from Burgundy, is exclusively made from Chardonnay, often
unoaked to emphasize minerality.
6. Which of the following wines is fortified?
a) Riesling Kabinett
b) Port
c) Sancerre
d) Chianti
, b) Port
Rationale: Port is fortified with grape spirit (brandy) to increase alcohol content
and preserve sweetness.
7. What does “Reserva” indicate on a Spanish wine label?
a) Young wine, meant for early consumption
b) Wine aged a minimum period in oak and bottle
c) Wine with no oak influence
d) Sparkling wine
b) Wine aged a minimum period in oak and bottle
Rationale: Spanish regulations define Reserva as red wine aged at least 3 years,
with at least 1 year in oak.
8. Which aroma is most associated with Sauvignon Blanc from the Loire
Valley?
a) Tropical fruit
b) Green bell pepper and gooseberry
c) Vanilla and butter
d) Black cherry
b) Green bell pepper and gooseberry
Rationale: Loire Valley Sauvignon Blancs are known for herbaceous and citrusy
aromas, particularly green bell pepper and gooseberry.
9. What is the primary effect of malolactic fermentation in wine?
a) Increases acidity
b) Converts malic acid to lactic acid, softening acidity
c) Adds tannins
d) Enhances bitterness
b) Converts malic acid to lactic acid, softening acidity
Rationale: Malolactic fermentation softens acidity and can add buttery flavors,
especially in Chardonnay.
10.In Champagne production, the term “dosage” refers to:
a) Type of yeast used
Practice Exam Questions And Correct
Answers (Verified Answers) Plus
Rationales 2026 Q&A Instant Download
1. Which of the following grapes is typically used in the production of red
Bordeaux wines?
a) Chardonnay
b) Sauvignon Blanc
c) Cabernet Sauvignon
d) Riesling
c) Cabernet Sauvignon
Rationale: Cabernet Sauvignon is one of the primary red grapes in Bordeaux,
especially in the Médoc and Graves regions.
2. What is the traditional bottle size of a standard Champagne bottle?
a) 375 ml
b) 500 ml
c) 750 ml
d) 1 L
c) 750 ml
Rationale: A standard Champagne bottle holds 750 ml, which is the typical
serving size for sparkling wines.
, 3. Which Italian region is known for producing Barolo and Barbaresco?
a) Tuscany
b) Piedmont
c) Veneto
d) Sicily
b) Piedmont
Rationale: Barolo and Barbaresco are made from Nebbiolo grapes in Piedmont,
known for their high tannins and aging potential.
4. In wine tasting, “legs” refer to:
a) The aroma of the wine
b) The color intensity
c) The streaks of wine on the inside of the glass
d) The body of the wine
c) The streaks of wine on the inside of the glass
Rationale: Legs, or tears, indicate the alcohol and sugar content of wine but are
not a direct indicator of quality.
5. What is the primary grape in Chablis?
a) Chardonnay
b) Pinot Noir
c) Sauvignon Blanc
d) Chenin Blanc
a) Chardonnay
Rationale: Chablis, from Burgundy, is exclusively made from Chardonnay, often
unoaked to emphasize minerality.
6. Which of the following wines is fortified?
a) Riesling Kabinett
b) Port
c) Sancerre
d) Chianti
, b) Port
Rationale: Port is fortified with grape spirit (brandy) to increase alcohol content
and preserve sweetness.
7. What does “Reserva” indicate on a Spanish wine label?
a) Young wine, meant for early consumption
b) Wine aged a minimum period in oak and bottle
c) Wine with no oak influence
d) Sparkling wine
b) Wine aged a minimum period in oak and bottle
Rationale: Spanish regulations define Reserva as red wine aged at least 3 years,
with at least 1 year in oak.
8. Which aroma is most associated with Sauvignon Blanc from the Loire
Valley?
a) Tropical fruit
b) Green bell pepper and gooseberry
c) Vanilla and butter
d) Black cherry
b) Green bell pepper and gooseberry
Rationale: Loire Valley Sauvignon Blancs are known for herbaceous and citrusy
aromas, particularly green bell pepper and gooseberry.
9. What is the primary effect of malolactic fermentation in wine?
a) Increases acidity
b) Converts malic acid to lactic acid, softening acidity
c) Adds tannins
d) Enhances bitterness
b) Converts malic acid to lactic acid, softening acidity
Rationale: Malolactic fermentation softens acidity and can add buttery flavors,
especially in Chardonnay.
10.In Champagne production, the term “dosage” refers to:
a) Type of yeast used
