Preview Questions Sommelier | Role Specific Skill

Question 1: When tasting a wine, what is the first step in evaluating its quality?

Which action should you take?

Choose only one option

Smell the wine to evaluate its aromatic complexity

Assess the wine's appearance, checking for clarity and color

Look at the legs of the wine to determine its alcohol content

Taste the wine to determine its acidity and balance

Question 2: How do you ensure customer satisfaction when pairing wines with desserts?

Which action should you take?

Choose only one option

Pair sweet wines with any dessert regardless of the dish's richness.

Focus on balancing sweetness and acidity, and use lighter wines with fresh fruit or rich wines for creamy desserts.

Always recommend the same dessert wine for all courses.

Suggest only dry wines and ignore the sweetness of the dessert.

Question 3: What is the best wine pairing for a delicate, creamy pasta like Fettuccine Alfredo?

Which action should you take?

Choose only one option

A full-bodied white wine like Chardonnay

A spicy Shiraz with medium tannins

A light, fruity red wine like Beaujolais

A dry, crisp ros

Question 4: When assisting guests with selecting a wine, how do you ensure the experience is memorable and personalized?

Which action should you take?

Choose only one option

Rush through the selection process, focusing only on quick sales.

Focus only on the most expensive options to impress them.

Suggest a wine without asking for their preferences or needs.

Listen to their preferences, offer tailored recommendations, and engage in an informative but friendly conversation about the wine.

Question 5: What is the primary consideration when pairing a wine with spicy food, such as Indian or Thai cuisine?

Which action should you take?

Choose only one option

A dry, oaky wine to complement the flavors.

A very sweet wine to match the intensity of the spice.

A wine with low alcohol and high acidity, to balance the spice.

A full-bodied, tannic wine to overpower the spice.

Question 6: What approach would you take when recommending a wine from a lesser-known region?

Which action should you take?

Choose only one option

Push it as a discounted option to move inventory.

Focus on the unique qualities of the wine and how it complements the meal, building interest in the wine's story.

Recommend the wine only if the guest asks for something different.

Avoid suggesting wines from unknown regions and focus on familiar names.