Not Kicked Out of Wine School Yet

Posted on November 15th, 2007 3:19pm by Julie Blacklidge
Filed under Dining, Entertainment

international-sommelier-log.gif A few weeks ago, I told you about the sommelier certification classes I’ve been attending in an effort to strengthen my position as D’s resident wino. I’m happy to report that I passed the first exam for Wine Fundamentals Level I. Actually, I didn’t just pass the multiple choice test and blind tasting, I aced it. That’s right. 100 percent. Think it’s so easy? Can you name the soil type in the Medoc region of Bordeaux? What about a region in Australia famous for Cabernet Sauvignon? Can you name all the types of Madeira from sweetest to driest? The grape variety grown in Vouvray? How about the instrument used to measure sugar content (brix) in grapes? What type of wine is made from Ugni Blanc? Unfortunately they don’t pass the tests back out, but you get the point. Honestly, I had no idea what I was getting into when I signed up. Now that we’re into Wine Fundamentals Level II, my confidence is waning and I’m starting to realize that I have to study harder than I did for statistics in college. The final (in January) is 100 multiple choice questions, six essay questions, and five blind tastings. Follow the jump for answers to the questions.

1. Name the soil type in the Medoc region of Bordeaux.

Gravel

2. What region in Australia is famous for Cabernet Sauvignon?

Coonawarra

3. Name the types of Madeira from sweetest to driest.

Malmsey (Malvasia)
Bual (Boal)
Verdehlo
Sercial

4. What grape variety is grown in Vouvray?

Chenin Blanc

5. What instrument is used to measure the sugar content (brix) in grapes?

Refractometer

6. What type of wine is made from Ugni Blanc?

Cognac

12 comments

  1. that sound I hear is the shudders of fear in the spines of Stout, Botamer, and Hendricks. Here comes the herd into their territory.

    @ 3:44 pm on November 15, 2007

  2. Congrats to you! I know it is difficult. So if anyone doubts the difficulty, I challenge them to pick up any glass of wine and try to identify the varietal and appellation. It can be very hard, even for an MS – Master Sommelier. Blends/meritages really throw you off!

    @ 3:47 pm on November 15, 2007

  3. Way to go! I can’t wait to hear what new fun facts you learn in part II. Good luck.

    @ 3:57 pm on November 15, 2007

  4. I’ll take a beer, thanks!

    @ 4:23 pm on November 15, 2007

  5. So, these types of wine require a corkscrew? Wow.

    @ 4:25 pm on November 15, 2007

  6. I’m all for wine chicks. Go JB!

    @ 4:59 pm on November 15, 2007

  7. JS — Beer can be just as complicated. There’s ale, lager, pale, and dark beers made from hops, wheat, rice, rye and other starchy ingredients. There are hundreds of styles although German and Belgian are most popular. Beer drinkers are just as picky as wine drinkers when they know what they like. Ever try to give a Leinenkugel Sunset Wheat to a Budweiser drinker on fight night? Not a pretty picture.

    @ 5:01 pm on November 15, 2007

  8. Please learn your first growths, my dear, and the 1855 classification. I trust you’ll need them!!!

    @ 5:46 pm on November 15, 2007

  9. Great. Pop quiz. Let’s see… Lafite-Rothschild, Latour, Haut-Brion, Margaux, Mouton-Rothschild.

    I’m looking it up to see if I’m right… according to Wikipedia, I’m right. Phew. Darryl, am I?

    @ 9:35 am on November 16, 2007

  10. Congratulations! You nailed them one and all. Now if we could actually afford to DRINK a bottle, we’d be sitting in the catbird seat!!!

    @ 11:26 am on November 16, 2007

  11. You have a great skill of identifying the wine.I appreciates it. I also want sch skills in myself.

    @ 1:10 pm on March 7, 2008

  12. I hope I can make it that far, I am planning on attending in June.

    @ 9:59 pm on March 28, 2008