1
Q
What is the significance of thermopolia in ancient Rome?
A
They were street taverns that served wine and hot food.
Thermopolia are among the earliest examples of dining establishments outside the home.
2
Q
What dining culture emerged in 12th-century China?
A
A modern restaurant culture with singing waiters and choreographed service.
This culture welcomed business travelers.
3
Q
What is kaiseki?
A
A multicourse tasting menu featuring seasonal and local ingredients.
It evolved from 16th-century Japanese teahouse traditions.
4
Q
What was the table d’hôte?
A
A fixed-price meal eaten at a communal table with one midday seating.
This tradition emerged in 16th-century Europe.
5
Q
What does the word ‘restaurant’ derive from?
A
The French word ‘restaurer’, meaning ‘to restore oneself’.
It reflects the purpose of restaurants in providing nourishment.
6
Q
What were bouillon shops?
A
Early establishments that contributed to the development of modern restaurants.
They were part of the Parisian café culture.
7
Q
What was the role of the ancient Greek oenohoos?
A
Responsible for mixing and serving wine at symposia.
This role included diluting wine to moderate intoxication.
8
Q
What was the medieval French saumalier responsible for?
A
Transporting supplies, including wine, for the nobility.
This position evolved from a court official role.
9
Q
What change occurred in the 18th century regarding wine storage?
A
Wine became readily available in bottles, leading to the development of wine cellars.
This shift increased the need for expertise in wine storage and service.
10
Q
What was the role of the butler related to wine?
A
Managed the wine cellar and tasted wine before serving it to ensure quality.
The term comes from the French word ‘bouteiller’, meaning ‘keeper of bottles’.
11
Q
How has the role of the sommelier evolved over time?
A
From managing wine for nobility to serving wine in fine restaurants.
This evolution reflects broader access to dining experiences.
12
Q
What is the role of a sommelier today?
A
The role includes wine storage, service, food pairing, and enhancing guest experiences in various settings
Sommeliers work in fine dining, wine bars, retail stores, and casual restaurants.
13
Q
What environments require professional wine staff?
A
Wine bars, winery tasting rooms, retail wine stores, bistros, and cafés
These settings have wine programs that benefit from knowledgeable staff.
14
Q
True or False: A sommelier’s duties are always separate from other restaurant roles.
A
False
Sommelier duties can be combined with roles such as manager, server, or bartender.
15
Q
Fill in the blank: A sommelier is often the lead service _______.
A
[service professional]
They model service for the rest of the team.
16
Q
What small gestures can enhance the guest experience?
A
Filling empty water glasses, picking up fallen napkins, offering clean ones
Attention to detail can elevate a guest’s experience.
17
Q
How can a sommelier impact a guest’s dining experience?
A
By providing warm hospitality, serving wine at the correct temperature, and ensuring clean glassware
These factors significantly elevate the overall experience.
18
Q
What is a ‘sommanager’?
A
A position combining sommelier duties with management responsibilities
This role reflects the evolving nature of sommelier positions.
19
Q
What is essential for a sommelier in both fine dining and casual settings?
A
Professional, attentive, and consistent standards of service
These standards can adapt to enhance guest experiences in various environments.
20
Q
What can lift a guest’s experience from good to exceptional?
A
Paying attention to details and providing thoughtful service
This can lead to customer loyalty and repeat visits.
21
Q
True or False: A sommelier only serves wine.
A
False
Their role encompasses all aspects of hospitality and guest service.
22
Q
What is a key responsibility of the sommelier or beverage director?
A
Training of staff members
23
Q
What should staff training include?
A
Education about wine, spirits, other beverages, steps of service, sales techniques, professional behavior, and hospitality culture
24
Q
How can sommeliers enhance beverage education in their establishments?
A
By making it a cultural pillar and investing in the team
25
What is one effective training tip for staff?
Less is more: Use shorter training opportunities with greater frequency
26
What is the purpose of inviting all staff to learn about wine and beverages?
To foster communication between front- and back-of-house teams
27
What types of training materials can be built for staff education?
Tech sheets, maps, and charts
28
What is a suggested method to encourage peer learning among staff?
Assign homework where staff research a wine or spirit and teach the group
29
How can role-playing be beneficial in staff training?
It makes training engaging and interactive
30
What is one way to include staff in beverage duties?
Let them help with inventory, pairing ideas, and wine list revisions
31
What impact do positive rewards have on team members?
They have a strong impact on morale and performance
32
Fill in the blank: A training approach that encourages friendly competition among staff is to set up contests for who has the highest _______.
wine sales average
33
True or False: Staff training should only be for servers and bartenders.
False
34
What is a sommelier-run beverage program responsible for in an establishment?
More than one-third of the total sales
## Footnote
This highlights the importance of the beverage program in overall sales.
35
What must a sommelier balance in their role?
Sales and customer satisfaction
## Footnote
The sommelier's job involves both business and guest experience aspects.
36
What should a sommelier do instead of aggressively upselling?
Be a good listener and understand guests' needs
## Footnote
This approach builds trust and enhances the guest experience.
37
If a guest requests a bottle of wine under $100, what is a recommended action?
Recommend a $65 bottle that fits their style preferences
## Footnote
This recommendation should also pair well with the food ordered.
38
What can aggressively pushing for upsells damage?
The reputation of the restaurant and the sommelier profession
## Footnote
This emphasizes the importance of maintaining a positive image.
39
What is key to taking care of the guest and business?
Learning to read the table and tailor suggestions accordingly
## Footnote
This skill enhances both guest satisfaction and sales.
40
What role should a sommelier take in the dining experience?
An active guide for the guest
## Footnote
This involves making personalized recommendations and engaging with guests.
41
What are some ways a sommelier can enhance the guest experience?
* Suggesting sparkling wine or a cocktail to begin
* Making repeat visits to interested tables
* Offering dessert wine or after-dinner drinks
## Footnote
These actions can increase check averages and improve satisfaction.
42
What is an opportunity when working in any type of hospitality venue?
To be in service to others
## Footnote
This includes making guests feel special and ensuring their safety and enjoyment.
43
What happens when the steps of service become part of muscle memory for a sommelier?
Focus and attention can shift to hospitality and guest care
## Footnote
This allows the sommelier to provide a better overall experience.
44
Fill in the blank: A sommelier should tailor suggestions appropriate for a _______.
[special occasion]
45
Fill in the blank: A sommelier should also consider the _______ when making recommendations.
[price point]
46
True or False: The primary role of a sommelier is to maximize sales at every table.
False
## Footnote
The focus should be on guest satisfaction rather than just sales.
47
What is the recommended serving temperature range for mineral water?
42°F-50°F / 5.5°C-10°C
## Footnote
This temperature range is suitable for mineral water to maintain its refreshing qualities.
48
What is the recommended serving temperature for sweet white wine?
42°F-50°F / 5.5°C-10°C
## Footnote
Sweet white wines are best served at cooler temperatures to enhance their sweetness.
49
What is the ideal serving temperature range for dry Sherry and dry Madeira?
48°F-55°F / 9°C-13°C
## Footnote
This range helps to highlight the complex flavors of these fortified wines.
50
What temperature range is recommended for Champagne and sparkling wine?
42°F-50°F / 5.5°C-10°C
## Footnote
Serving Champagne at lower temperatures preserves its effervescence.
51
What is the recommended serving temperature for light-bodied white wine?
42°F-50°F / 5.5°C-10°C
## Footnote
Light-bodied white wines are best enjoyed chilled.
52
What is the ideal serving temperature for dry rosé?
45°F-55°F / 7°C-13°C
## Footnote
This temperature range complements the refreshing qualities of dry rosé.
53
What is the recommended serving temperature for full-bodied white wine?
50°F-59°F / 10°C-15°C
## Footnote
Slightly warmer temperatures allow full-bodied white wines to express their richness.
54
What temperature range is ideal for light-bodied red wine?
50°F-59°F / 10°C-15°C
## Footnote
Light-bodied reds are best served slightly chilled.
55
What is the recommended serving temperature for medium-bodied red wine?
55°F-62°F / 13°C-17°C
## Footnote
This range enhances the balance of flavors in medium-bodied reds.
56
What is the ideal temperature for full-bodied red wine?
58°F-65°F / 14.5°C-18°C
## Footnote
Full-bodied reds benefit from being served at warmer temperatures.
57
What is the recommended serving temperature for Tawny Port and sweet Sherry?
55°F-62°F / 13°C-17°C
## Footnote
This range allows the complexity of these fortified wines to shine.
58
What is the ideal serving temperature for sweet Madeira and Vintage Port?
55°F-62°F / 13°C-17°C
## Footnote
Serving these wines at the right temperature enhances their sweetness.
59
What is the recommended serving temperature for draught and bottled domestic and specialty lager?
40°F-45°F / 4.5°C-7°C
## Footnote
Lagers are best served cold to maintain their crispness.
60
What temperature range is suggested for specialty ales such as Belgian pale ale and wheat ale?
45°F-50°F / 7°C-10°C
## Footnote
This temperature allows the flavors to develop without being overly cold.
61
What is the recommended serving temperature for English-style ale?
50°F-55°F / 10°C-13°C
## Footnote
English-style ales are best enjoyed at a slightly warmer temperature.
62
What is the ideal serving temperature for cask-conditioned ales?
50°F-55°F / 10°C-13°C
## Footnote
Cask-conditioned ales are served at cellar temperatures to enhance their character.
63
What is the recommended serving temperature for porter and stout?
50°F-55°F / 10°C-13°C
## Footnote
Serving these beers at the right temperature brings out their rich flavors.
64
What is the ideal temperature range for Belgian dubbel?
50°F-55°F / 10°C-13°C
## Footnote
Belgian dubels benefit from being served slightly warmer.
65
What is the recommended serving temperature for lambic ale?
50°F-55°F / 10°C-13°C
## Footnote
Lambic ales are best served at a temperature that allows their unique profiles to emerge.
66
What should beverage professionals review when preparing for a specific exam?
Organizations' standards
## Footnote
Restaurants may have their own guidelines for wines served by the glass or by the bottle.
67
Who typically pours wines by the glass in many establishments?
Servers and bartenders
## Footnote
Standard bottles are often opened tableside.
68
What can a well-trained team enable the sommelier to focus on?
Higher-level sales, hospitality, and advanced forms of wine service
## Footnote
This includes serving VIPs or regulars.
69
What does the Service Staff Training cover?
General standards for still wine service
## Footnote
It includes specific standards for serving sparkling wine and decanting older wines.
70
What are the differing opinions about tasting a bottle of wine?
Who should first taste to determine if it is sound
## Footnote
Some sommeliers taste first, while others offer the first taste to the host.
71
What is a traditional method of serving Champagne in formal settings?
Opening the bottle tableside and giving the first taste to the host
## Footnote
This can put the guest in an awkward position regarding bottle flaws.
72
What should the sommelier do if the bottle is flawed?
Retrieve a clean bottle before involving the guest
## Footnote
Tasting first allows for optimal service.
73
What is critical for Champagne bottle safety?
Handling the bottle safely and protecting the cork
## Footnote
A Champagne bottle contains five to six atmospheres of pressure.
74
What should be prepared with an ice bucket for Champagne service?
A mixture of ice and water
## Footnote
The ice bucket should be placed on a stand to the right and within reach of the host.
75
What is the traditional glass used for serving Champagne?
The flute
## Footnote
Its tall and narrow shape accentuates the stream of bubbles.
76
What alternative glassware is sometimes used for sparkling wine?
Wide coupes or white wine glasses
## Footnote
These glasses can allow better expression of flavors at the expense of bubble concentration.
77
Fill in the blank: Handling the Champagne bottle safely and protecting the _______ are critical.
cork
78
True or False: Sommeliers should always taste the wine before serving it to the host.
True
## Footnote
This ensures the wine is sound before involving the guest.
79
What equipment should the sommelier have ready for Champagne service?
At least two clean serviettes and a coaster for the cork
## Footnote
One serviette is for wiping moisture and the other for the bottle lip.
80
What should beverage professionals review when preparing for a specific exam?
Organizations' standards
## Footnote
Restaurants may have their own guidelines for wines served by the glass or by the bottle.
81
Who typically pours wines by the glass in many establishments?
Servers and bartenders
## Footnote
Standard bottles are often opened tableside.
82
What can a well-trained team enable the sommelier to focus on?
Higher-level sales, hospitality, and advanced forms of wine service
## Footnote
This includes serving VIPs or regulars.
83
What does the Service Staff Training cover?
General standards for still wine service
## Footnote
It includes specific standards for serving sparkling wine and decanting older wines.
84
What are the differing opinions about tasting a bottle of wine?
Who should first taste to determine if it is sound
## Footnote
Some sommeliers taste first, while others offer the first taste to the host.
85
What is a traditional method of serving Champagne in formal settings?
Opening the bottle tableside and giving the first taste to the host
## Footnote
This can put the guest in an awkward position regarding bottle flaws.
86
What should the sommelier do if the bottle is flawed?
Retrieve a clean bottle before involving the guest
## Footnote
Tasting first allows for optimal service.
87
What is critical for Champagne bottle safety?
Handling the bottle safely and protecting the cork
## Footnote
A Champagne bottle contains five to six atmospheres of pressure.
88
What should be prepared with an ice bucket for Champagne service?
A mixture of ice and water
## Footnote
The ice bucket should be placed on a stand to the right and within reach of the host.
89
What is the traditional glass used for serving Champagne?
The flute
## Footnote
Its tall and narrow shape accentuates the stream of bubbles.
90
What alternative glassware is sometimes used for sparkling wine?
Wide coupes or white wine glasses
## Footnote
These glasses can allow better expression of flavors at the expense of bubble concentration.
91
Fill in the blank: Handling the Champagne bottle safely and protecting the _______ are critical.
cork
92
True or False: Sommeliers should always taste the wine before serving it to the host.
True
## Footnote
This ensures the wine is sound before involving the guest.
93
What equipment should the sommelier have ready for Champagne service?
At least two clean serviettes and a coaster for the cork
## Footnote
One serviette is for wiping moisture and the other for the bottle lip.
94
How does temperature affect the pressure in a sparkling wine bottle?
A warm Champagne bottle can cause the cork to pop prematurely due to increased kinetic energy of gas molecules, creating more pressure.
95
What is the recommended angle to hold a sparkling wine bottle while opening?
The bottle should be held at a 45-degree angle, pointing upward over the shoulder or toward the ceiling.
96
What should be done with the foil before opening a sparkling wine bottle?
Cut a clean circle around the capsule below the wire cage using a knife on a wine key.
97
What is the purpose of keeping a thumb on the cork during the opening process?
To keep the cork secure and prevent it from flying off unexpectedly.
98
How many times should the wire cage be twisted to loosen it?
The wire cage should be twisted six times.
99
What is the benefit of using a serviette when opening a sparkling wine bottle?
It provides an additional surface to grip the bottle safely and can catch any drips.
100
What is the recommended method for opening a sparkling wine bottle?
Twist the bottle gently to release the cork quietly, keeping a hand firmly on the cork.
101
What should be done with the cork once it is removed from the bottle?
Present the cork to the host on a coaster without the cage.
102
Why is it traditional to present the cork to the guest?
To verify the authenticity of the wine and assess the condition of the cork.
103
What is the standard service order when pouring sparkling wine?
Begin with the guest of honor, then move clockwise around the table, pouring for the host last.
104
Fill in the blank: A chilled bottle of sparkling wine has _______ kinetic energy and pressure.
less
105
True or False: It is safe to point the bottle at someone while opening.
False
106
What should a sommelier do with the wire cage after removing it from the bottle?
Place it in their pocket.
107
How should the sommelier pour for guests after tasting the host?
Pour for one guest at a time, with up to two pours per person as the bubbles settle.
108
What is the recommended approach for pouring to ensure efficiency?
Pour for each guest individually rather than pouring half glasses around the table.
109
What is decanting?
The process of moving wine from the bottle to another container
110
What is the main purpose of decanting older red wines?
To gently remove sediment that develops with age
111
What type of vessel is typically used for decanting?
An elegant glass or crystal decanter or a simple carafe
112
How should a bottle be stored before decanting to minimize sediment disturbance?
Stored on its side
113
What effect does decanting have on wine?
Exposes it to oxygen and allows it to breathe
114
What is splash decanting?
Vigorous exposure of a younger wine to oxygen to help it open
115
What are some potential drawbacks of decanting?
Can shock the wine and cause its fragile bouquet to dissipate
116
What is an alternative to decanting for aeration?
Opening the bottle a couple hours before serving
117
Which wines are typically decanted?
* Tannic varieties like Cabernet Sauvignon
* Full-bodied varieties
118
Which wines are typically not decanted?
* Delicate wines like Pinot Noir
119
What should be done if the cork breaks while opening a wine bottle?
Pour slowly to gather cork pieces near the neck and move wine to a decanter
120
What is a gueridon?
A small table or service cart for organizing mise en place for decanting
121
What items are needed for decanting wine?
* Clean decanter
* Serviettes
* Coasters
* Candle
* Decanting basket
* Matches or odorless lighter
* Wine key or cork removal tool
122
True or False: Decanting is always recommended for all types of wine.
False
123
Fill in the blank: Decanting may be necessary if the _______ breaks and crumbles inside the bottle.
cork
124
What is the goal of decanting in terms of wine service?
To enhance the wine's aromatic qualities and remove sediment
125
What is decanting?
The process of moving wine from the bottle to another container
126
What is the main purpose of decanting older red wines?
To gently remove sediment that develops with age
127
What type of vessel is typically used for decanting?
An elegant glass or crystal decanter or a simple carafe
128
How should a bottle be stored before decanting to minimize sediment disturbance?
Stored on its side
129
What effect does decanting have on wine?
Exposes it to oxygen and allows it to breathe
130
What is splash decanting?
Vigorous exposure of a younger wine to oxygen to help it open
131
What are some potential drawbacks of decanting?
Can shock the wine and cause its fragile bouquet to dissipate
132
What is an alternative to decanting for aeration?
Opening the bottle a couple hours before serving
133
Which wines are typically decanted?
* Tannic varieties like Cabernet Sauvignon
* Full-bodied varieties
134
Which wines are typically not decanted?
* Delicate wines like Pinot Noir
135
What should be done if the cork breaks while opening a wine bottle?
Pour slowly to gather cork pieces near the neck and move wine to a decanter
136
What is a gueridon?
A small table or service cart for organizing mise en place for decanting
137
What items are needed for decanting wine?
* Clean decanter
* Serviettes
* Coasters
* Candle
* Decanting basket
* Matches or odorless lighter
* Wine key or cork removal tool
138
True or False: Decanting is always recommended for all types of wine.
False
139
Fill in the blank: Decanting may be necessary if the _______ breaks and crumbles inside the bottle.
cork
140
What is the goal of decanting in terms of wine service?
To enhance the wine's aromatic qualities and remove sediment
141
What should the decanting basket be lined with?
A serviette
## Footnote
The serviette adds a decorative touch, stabilizes the bottle, and absorbs minor drips.
142
How should the selected bottle be placed in the basket?
Carefully on its side
## Footnote
This method avoids disturbing the sediment.
143
What should be explained to the guest if the bottle label is not facing forward?
The bottle was not rotated to avoid disturbing the sediment
## Footnote
Offer to show the label after decanting is completed.
144
Where should the candle be lit?
Away from the table
## Footnote
This prevents odors from disturbing the tasting experience.
145
What should be used to light the candle?
Matches or an odorless lighter
## Footnote
Some lighter fluids can smell like gasoline.
146
What modern alternatives can be used instead of a candle?
LED light, small flashlight, smartphone flashlight
## Footnote
These alternatives help avoid the use of traditional candles.
147
What is the purpose of the decanting basket while opening the bottle?
To hold and steady the bottle
## Footnote
It is not used for pouring the wine.
148
What should be done if the angle of the decanting basket is too low?
Prop it up with a coaster or folded serviette
## Footnote
This prevents wine from spilling when removing the cork.
149
What tool should be used to cut and remove the foil from the bottle?
The knife of a wine key
## Footnote
This should be done as cleanly as possible under the second lip of the bottle.
150
What should be done after the cork has been removed?
Wipe the lip of the bottle with a clean serviette
## Footnote
This ensures cleanliness before decanting.
151
How should the bottle be held during decanting?
By the neck
## Footnote
This helps avoid disturbing the sediment.
152
What should the sommelier use to watch for sediment while pouring?
A light source
## Footnote
This allows the sommelier to see sediment collecting at the shoulder of the bottle.
153
When should pouring be stopped during decanting?
When sediment reaches the shoulder of the bottle
## Footnote
This prevents sediment from entering the decanter.
154
What should be done after each pour from the decanter?
Wipe the lip of the decanter with a clean serviette
## Footnote
This avoids any drips.
155
What should be done with the decanter after pouring the wine?
Place it on a coaster within reach of the host
## Footnote
The bottle and cork can also be placed on coasters or removed if requested.
156
What is the first step after the bottle is presented to the guest?
Place the decanting basket back on the gueridon to open the bottle
## Footnote
This prepares for the decanting process.
157
True or False: The sommelier should glance up while decanting to ensure the process is smooth.
False
## Footnote
The sommelier must continue looking at the bottle to watch for sediment.
158
Fill in the blank: The sommelier should pour a taste for the host for _______.
Approval
159
What should be done with the cork after the wine has been poured?
Place it on a coaster or remove it from the table if requested
## Footnote
This ensures a tidy presentation.
160
What should a sommelier do if a wine is rejected as being corked or flawed?
Remove the wine and taste it discreetly away from the table.
## Footnote
If the wine is flawed, another bottle of the same selection may be offered.
161
How can a sommelier handle a situation where the guest does not like the wine?
Observe cues such as facial expressions and lack of enthusiasm, then remove the bottle and find a more suitable wine.
## Footnote
This improves the guest's experience and demonstrates good hospitality.
162
What are some effective uses for an open bottle of wine that a guest does not like?
* Selling it as a special by-the-glass selection
* Pouring it for staff or regulars
* Using it for staff training and education.
## Footnote
This helps in minimizing waste while enhancing service quality.
163
What can be done if a guest finds the wine too cold?
Warm it up by pouring it into a decanter and leaving it on the table or at a side station.
## Footnote
This method allows for quicker warming of the wine.
164
What is the recommended method for chilling a wine bottle that is too warm?
Place it in an ice bucket filled with a mixture of ice, water, and salt.
## Footnote
Turning the bottle inside the bucket exposes all sides to the cooling mixture.
165
What should a sommelier do if a cork breaks while opening a bottle?
Inform the guest, use necessary tools to remove the cork, and present both pieces of cork when offering a taste.
## Footnote
Ensure the guest is reassured that the bottle appears sound.
166
What should a sommelier do if pieces of broken cork enter the wine?
Strain them out through decanting or using cheesecloth.
## Footnote
This ensures the wine remains clear and enjoyable for the guest.
167
True or False: The top priority in wine service is ensuring the guest is content.
True.
## Footnote
Good hospitality enhances the reputation of the establishment and the sommelier profession.
168
Fill in the blank: If the wine cellar or refrigerator is not performing well, adjustments can be made to the _______.
[wine temperature]
169
What is the trend in fine dining regarding formality?
Casualization of fine dining
## Footnote
Many modern fine-dining restaurants emphasize accessibility, inclusiveness, and approachability, moving away from rigid standards.
170
How have table settings changed in modern fine dining?
Less formal table settings
## Footnote
Dress codes are more casual, and experiences are more relaxed.
171
What is a gueridon and its current relevance in restaurants?
A gueridon is a formal serving table that is rarely used today
## Footnote
Its use is declining due to space concerns in restaurants.
172
What has changed in the sequencing of serving at the table?
Serving clockwise around the table regardless of gender
## Footnote
The guest of honor is served first, and the host last.
173
What role does technology play in modern restaurant service?
Streamlining operations and enhancing guest experience
## Footnote
Includes digital wine lists, tablet-based and QR code menus, and online ordering.
174
What are some controversial aspects of using technology in restaurants?
Preference for traditional elements of dining
## Footnote
Some guests and professionals wish to retain aspects like leather-bound wine lists.
175
What alternative lighting methods are being used for decanting wine?
LED lights or smartphone flashlights
## Footnote
These methods replace candles, reducing fire hazards.
176
What is the current focus of establishments beyond food and wine?
Memorable experiences
## Footnote
Emphasizes chef-led interactions, winemaker dinners, and experiential tasting menus.
177
What new offerings are being introduced in the hospitality environment of wineries?
Wine clubs, wine education classes, and virtual tastings
## Footnote
These enhance guest engagement beyond traditional service.
CMS Advanced Level 2025-2026
flashcards
Decks in class (49)
# Cards
-
Australia128
-
New Zealand90
-
South Africa91
-
Beverage Service177
-
Producers100
-
Slovenia And Croatia35
-
Czech Republic And Slovakia26
-
Russian Federation & Former Soviet Republics32
-
Romania32
-
Bulgaria31
-
Hungary52
-
Greece101
-
Chile59
-
Gin Based Cocktails9
-
Israel51
-
Lebanon33
-
Cyprus16
-
Turkey11
-
Beer74
-
Wine Tasting77
-
Fortified Wines236
-
Spirits309
-
Austria121
-
Switzerland22
-
USA321
-
Argentina53
-
Portugal173
-
Spain286
-
Grape Synonyms54
-
Germany368
-
Tasting Tips19
-
classic white wine markers7
-
Alsace74
-
Jura37
-
Savoie24
-
Burgundy Cotes de Nuits120
-
Burgundy Cotes De beaune181
-
Burgundy Cotes Chalonnaise32
-
Burgundy Maconnais13
-
Chablis60
-
Barolo An Barbaresco Vintages8
-
Burgundy Red Vintages9
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Beaujolais63
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Bordeaux Classifications190
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Bordeaux AOP’S135
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American Whiskey Based Cocktails10
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Rum Based Cocktails8
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Loire pays Nantais57
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Loire Anjour Saumur139
