have minimum of three years experience in this field in the Hospitality Industry.

Transcription

1 BEST YOUNG SOMMELIER SOUTH AFRICA 2017

2 ENTRY REQUIRMENT 1. Candidates must be a minimum of 21 years of age and under 30 by 4th September Candidates must be an active SASA member or sign up before entry. 3. Candidates may be of any nationality but must be resident and employed in South Africa. 4. Candidates must be employed in the service of food and wine at the time of entry and have minimum of three years experience in this field in the Hospitality Industry. 5. Candidates are not required to have any formal training or Sommelier qualification. 6. All answers can be typed or hand written. 7. Answers should be clearly numbered. 8. Candidates name must appear on every page of answers. 9. Previous winners are excluded from entering again. Candidates will be expected to have a thorough understanding of wine and food service and will be tested on any number of the following: wine styles & terminology wine label information wine regulations regions of origin major international wine regions and their wines identifying wines in a blind tasting service techniques food and wine pairing wine storage social skills and ability to interact with the patron

3 Read all the questions carefully, see how many marks are allocated to each question and ensure enough information is given in your answer. Total Marks: 150. SECTION A: 10 QUESTIONS. (2 MARKS EACH) TOTAL 20 pts 1. To increase flavors on white wines, the white grapes are held in contact with their skins at cool temperature for 6-10 hours or sometimes longer, this is known as a) Maceration Pelliculaire b) Pre fermentation maceration c) Cold soak d) All of the above is the name given to the juice or wine which flow without pressing a) Free flow b) Free run c) Vin de goutte d) All the above 3. Vin de presse is the term for a) The skin and other materials left after wine has been pressed b) The resulting wine from the skins and other material being pressed after free run c) Sweet wine made from left over skins and material left after pressing d) None of the above 4. Cuvasion refers to a) The colour change of red grapes from green to red b) Maceration of grape skins in the fermenting juice during red wine production c) Punching down of the cap during red wine fermentation d) Transferring the wine from one container to another leaving the lees behind 5. What are the requirement necessary for the production of Alcohol? a) Sugar b) Heat c) Yeast d) All the above 6. What is the term for the process of stirring up the lees of the wine? a) Batonnage b) Maceration pelliculaire c) Soutirage d) Sur lie

4 7. Which of the following produces the carbon dioxide presented in a bottle of champagne? a) Degorgement b) Dosage c) Liquor de tirage d) Remuage 8. Coteaux Champenois is correctly described as a) Champagne with half the usual gas pressure b) The range of hills south of Reims c) Still wine from Champagne d) Wine Appellation d Origine Contrôlée 9. The unfilled space inside the top of a bottle of wine is called a) Ullage b) Cork c) Sediment d) Triage 10. Vine density refers to: a) The number of vines planted per unit area b) The number of barrels made per hectare c) Vines with low yield d) Vines with high yield SECTION B: 10 QUESTIONS. (2 MARKS EACH) TOTAL 20 pts 11. What is the minimum amount of time on the lees for a sparkling wine in South Africa to qualify as a MCC? a) 8 Months b) 18 Months c) 12 Months d) 24 Months 12. Which grape/s is Eben Sadie s Kokerboom made from? a) Clairette Blanche b) Chenin Blanc c) Semillon d) Chardonnay

5 13. Who was the winemaker at Delheim Wines between a) Jeremy Walker b) Carl Schultz c) Etienne Le Riche d) Kevin Arnold 14. Who was the first winemaker for Hamilton Russell Vineyards? a) Anthony Hamilton Russell b) Peter Finlayson c) Kevin Grant d) Hannes Storm 15. Chile has a similar growing season to a) California b) France c) Italy d) New Zealand 16. Which South African winemaker was named the winemaker of the year in 2016 by Wine Enthusiast Magazine? a) Andrea Mullineux b) Eben Sadie c) Matthew Day d) David Sadie Is the sparkling wine of Spain a) Prosecco b) Champagne c) Cava d) Vino Espumante 18. Punt refers to: a) The top of an oak wine barrel b) The straw basket covering some flasks of Chianti c) The indentation in the bottom of some wine bottles d) A wine recommendation from a Sommelier 19. Which of the following grapes is well known as Austria s signature white grape? a) Riesling b) Sylvaner c) Grüner Veltliner d) Gewürztraminer

6 20. What was the old name for Cinsault in South Africa? a) Pinotage b) Montrachet c) Pinot Nero d) Hermitage SECTION C: 10 QUESTIONS. (2 MARKS EACH) TOTAL 20 pts 21. Name the grape that Condrieu is famous for: 22. Name the famous grape of Rías Baixas: 23. What is Port Wine called in South Africa? 24. What means NV in a bottle of Champagne? 25. Chablis is famous for which varietal wine? 26. What is a Cape Blend? 27. What is Husk Spirit better known as? 28. What is the minimum maturation period in oak for South African brandies? 29. Name a winery situated in the ward of Hemel en Aarde Ridge. 30. What is the difference between Moët & Chandon Brut Imperial and Moët & Chandon Nectar?

7 SECTION D: 5 QUESTIONS. (2MARKS EACH) TOTAL 10pts Correct the following Wine List entries: 31. Anthonij Rupert Altima \ Bordeaux Blend \ Franschhoek South Africa \ Domaine des Dieux Rose of Sharon \ Champagne \ Hemel en Aarde South Africa\ Klein Constantia\ Gran Constance \ Constantia South Africa\ Gaja Darmaghi \ Cabernet Sauvignon \ Piemonte France / Miguel Torres Mas la Plana \ Cabernet Sauvignon \ Penedes Chile \ 2009 SECTION E: 5 QUESTIONS. (10 MARKS EACH) TOTAL 80pts Personal answer view and recommendation 36. What is your favorite Pinotage, write a detailed tasting note about it, and suggest a plate of food to accompany it. 37. I have ordered pan-seared tuna with soy, ginger and lime in your restaurant please suggest a red wine AND a white wine to accompany this dish with detailed tasting notes, and reasons why you would recommend these two wines. 38. Global warming is definitely here to stay. Which cultivar not yet present in South Africa would you plant if it was your choice, explain why. 39. In which country would you find the Willamette Valley and what are the main varietals? Name and describe a wine from South Africa that would be similar on style and suggest a local dish to go with. 40. Cinsault and Colombard are having a big comeback in South Africa. Name one example of each and add tasting notes.

8 41. Name two aperitifs and two digestives. 42. Recommend two cigars choices and if you would what would you pair with it. 43. Name one wine producer from each region bellow a) Bordeaux b) Wellington c) Hout Bay d) Bot River e) Champagne

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