CMS Introductory Course Learning Points

Contents
Viticulture...................................................................................................................................................... 2
Vinification .................................................................................................................................................... 2
Deductive Tasting Method............................................................................................................................ 3
The Basics of Food and Beverage Pairing ..................................................................................................... 3
French Wines ................................................................................................................................................ 4
The French Paradigm: Understanding European Wine Laws ................................................................... 4
Burgundy ................................................................................................................................................... 4
Bordeaux ................................................................................................................................................... 5
Champagne ............................................................................................................................................... 6
Loire Valley ................................................................................................................................................ 7
Alsace ........................................................................................................................................................ 7
Rhône Valley ............................................................................................................................................. 8
Italy ............................................................................................................................................................... 9
Germany...................................................................................................................................................... 10
Austria ......................................................................................................................................................... 11
Spain............................................................................................................................................................ 12
Portugal ....................................................................................................................................................... 14
North America – United States ................................................................................................................... 14
South America ............................................................................................................................................. 15
Chile ........................................................................................................................................................ 15
Argentina................................................................................................................................................. 15
South Africa................................................................................................................................................. 15
Australia ...................................................................................................................................................... 16
New Zealand ............................................................................................................................................... 16
Fortified Wines............................................................................................................................................ 16
Sweet Wines ............................................................................................................................................... 16
Beer ............................................................................................................................................................. 17
Sake ............................................................................................................................................................. 17
Cider ............................................................................................................................................................ 17
Spirits .......................................................................................................................................................... 17

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CMS Introductory Course Learning Points

Viticulture
• Utilize the "Factors of Production" list for every region or subject discussed in this course to
better understand the most vital aspects
o Factors of Production
 Location I Geography
 Climate
 Topography I Aspect
 Soil
 Grape varieties planted
 Viticultural practices
 Vinification practices (in the next section)
 Harvest
 Yearly weather I Vintage variation
 Terroir
 Regional Wine Laws (which can influence all of these factors)
 Historical background
• Adopt cause-and-effect analysis to consider how all of the factors act as causes leading to
specific effects in the style and quality of finished wines
o

Vinification
• Know the steps and differences involved in making white, red and rosé wines
o White: lees contact (sur lie aging)
o Red
o Rosé
• Understand factors winemakers consider when making decisions affecting the style and quality
of finished wines
o Vinification Factors
 Pre-Fermentation Factors
• Sorting
• De-Stemming
• Crushing
 Fermentation
• Sugar + Yeast = Flavors + Aromas + Heat + Alcohol + CO2
 Types of Winemaking
• White, Rose, Red Wine
• Sparkling Wine
• Dessert and Fortified Wine
 Fermentation Vessels
 Aging and Maturation
 Important Vinification Terms
 Preparation for Bottling
 Packaging

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CMS Introductory Course Learning Points
• Recognize key terms with regard to winemaking
o Key Terms

• Understand different techniques employed in red, white and rose winemaking
o Techniques
 Red
 White
 Rosé

Deductive Tasting Method

• Discuss the importance of using a consistent tasting technique
o
• Describe the necessary components needed for a successful tasting environment
o
• Describe and demonstrate the proper way to hold a wine glass
o
• Describe the ideal setting for evaluating a wine
o
• Describe and demonstrate effective techniques of smelling a wine to evaluate its "nose" or
aromas
o
• Describe and demonstrate the most effective way of tasting a given wine
o

The Basics of Food and Beverage Pairing

• Understand the basics of food and beverage pairing
o
• Learn predictable food and beverage interactions
o
• Learn a few of the many philosophies behind finding great matches
o
• Understand this is a fundamental part of being a sommelier
o
• Feel free to explore and experiment with new and exciting pairings
o

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CMS Introductory Course Learning Points

French Wines
The French Paradigm: Understanding European Wine Laws
• Understand why France is so important to the wine world
o France has made the most wine and was the global quality benchmark for centuries
o French grape varieties are cultivated in virtually every wine producing country globally
• Know how the French name their wines and wine regions
o Burgundy: by place
o Bordeaux: by châteaux
o
• Understand the AOC system and why it was established
o The Appellation d'Origine Contrôlée (or AOC) system was created by the lnstitut national
de l'origine et de la qualité (INAO) in 1935 in response to widespread fraud in the wine
industry
o Protect consumers, restore consumers’ confidence in French wines, control quality and
establish authenticity of wines from specific regions
o Chronic wine shortages due to phylloxera outbreak in the late 1800s caused prices to
rise, generating financial incentives for fraud
• List classic French grape varieties
o Red: Merlot, Cabernet Franc, Cabernet Sauvignon, Pinot Noir, Syrah, Grenache
o White: Chardonnay, Sauvignon Blanc, Sémillon, Chenin Blanc, Melon de Bourgogne

Burgundy
• Understand Burgundy from a historical perspective
o Catholic Church - monks
o 1804 Napoleonic Code of Inheritance
o
• Read a wine label from Burgundy
o Village Wine
 100% of the grapes are grown in and around the named Village,
o Single Vineyard Premier Cru (1er Cru)
 100% of the grapes that make this wine come from a specific vineyard. Look for
the words Premier Cru or 1er Cru on the label.
o Single Vineyard Grand Cru
 100% of the grapes that make this wine come from one of the very best
vineyards in Burgundy-Chambertin, located in the village of Gevrey-Chambertin.
Notice how there is no village name on the label. A Grand Cru will have only the
name of the vineyard on the label.
• Know the grape varieties of the region
o Whites: Chardonnay, Aligoté
o Reds: Pinot Noir, Gamay (in Beaujolais)
• Understand the basics of Burgundy's wine classification system

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CMS Introductory Course Learning Points
o 33 Grand Crus – 2% of production – Appellation System based on specific vineyard sites
and their locations. As the area gets smaller, quantity decreases and, in theory, quality
increases
• Know the major AOPs of Burgundy
o Sections
 Chablis
 Côte d'Or
• Côte de Nuits
• Côte de Beaune
 Côte Chalonnaise
 Mâconnais
 Beaujolais

Bordeaux
• Name the primary grape varieties grown in Bordeaux
o Red: Merlot, Cabernet Sauvignon, Cabernet Franc
o White: Sauvignon Blanc, Sémillon
• Name the major wine regions of Bordeaux, as well as:
o Major wine regions of Bordeaux
 Left Bank
• Sub-Regions:
o Médoc AOP
o Haut-Médoc AOP
• Communes:
o Saint-Estèphe AOP
o Pauilac AOP
o Saint-Julien AOP
o Margaux AOP
• Graves
o Pessac-Léogne AOP
 Haut-Brion
o Sauternes AOP
 Entre-Deux-Mers
• White wines only
 Right Bank
• Saint-Èmilion
o 4 Grand Cru
 Château Ausone
 Château Angélus
 Château Pavie
 Château Cheval-Blanc
• Pomerol
o Petrus (100% merlot)
o The grape varieties grown in those regions:

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CMS Introductory Course Learning Points
 Red: Merlot, Cabernet Sauvignon; Cabernet Franc
 White: Sauvignon Blanc, Sémillon
o The types of wine made in each region
• Understand the climatic influences in the region
o A large pine forest along the coast to the west protects the region from harsh storms
and winds from the Atlantic
o Two rivers, the Garonne and Dordogne, meet north of the city of Bordeaux and form the
Gironde Estuary which flows into the Atlantic
• Understand the history and continuing importance of the 1855 Classification
o Recognize the five first growth chateaux
 Château Lafite-Rothschild
 Château Mouton-Rothschild (1973 ascension to 1st growth)
 Château Margaux
 Château Haut-Brion (Graves)
 Château Latour
• Understand the classification system of Saint-Émilion
o Instituted in 1955, with a goal of revision every 10 years. The last revision was in 2012

Champagne
• Define Champagne
o Sparkling wine made via the méthode champenoise
• Name the three grapes varieties used for making Champagne
o Chardonnay, Pinot Noir, Meunier
• Name the three sub-regions of Champagne
o Montagne de Reims
o Vallée de la Marne
o Côte de Blancs
• Know the basic steps of the méthode champenoise
1) Making the Base Still Wine
2) Assemblage of the Cuvée
3) Secondary Fermentation
a) Adding the liqueur de tirage – syrupy mix of yeast and sugar
4) Sue Lie Aging
5) Ridding (Remuage) – Removal of Sediment Part 1
a) By hand: using the pupitre
b) By machine: gyropallette holding up to 504 bottles
6) Disgorging (Dégorgement) – Removal of Sediment Part 2
7) Dosage
a) Adding the liquer d’expédition, a mix of wine and sugar which determines the
sweetness level, and therefore style, of the finished champagne
• Understand French words for the steps of the méthode champenoise
o As above
• Name other methods of sparkling wine production and explain how they differ from the
méthode champenoise

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 CMS Introductory Course Learning Points
o Transfer Method
o Charmat Process / Tank Method / Cuve Close

Loire Valley
• Name the major sub-regions of the Loire Valley
o Pays Nantais
o Angou-Saumur
o Touraine
o Central Vineyards
• Know the five primary grape varieties of the Loire Valley
o White: Chenin Blanc, Melon de Bourgogne, Sauvignon Blanc
o Red: Cabernet Franc, Pinot Noir
• Link which grapes are grown in which appellations
o Pays Nantais: Melon de Bourgogne, sur lie aging
- Muscadet AOP: Melon de Bourgogne
- Muscadet Sèvre et Maine AOP: Melon de Bourgogne
o Angou-Saumur: Chenin Blanc, Cabernet Franc
- Savennières AOP: Chenin Blanc
- Quarts-de-Chaume AOP: Chenin Blanc
- Bonnezeaux AOP: Chenin Blanc
- Saumur AOP: Chenin Blanc, Cabernet Franc – known for Chenin Blanc sparkling
- Anjou-Villages AOP: Cabernet Franc
o Touraine: Chenin Blanc, Cabernet Franc
- Chinon AOP: Cabernet Franc
- Bourgueil AOP: Cabernet Franc
- Vouvray AOP: Chenin Blanc – sweet wines Moelleux
o Central Vineyards: Sauvignon Blanc, Pinot Noir
- Sancerre AOP: Sauvignon Blanc, Pinot Noir
- Pouilly-Fumé AOP: Sauvignon Blanc

Alsace
• Know the location of Alsace in France
o German border; desirable and oft-contested area
• Know the general history of Alsace and how it has impacted wine style
o Alternating German and French rule – both areas heavily impact
• Remember the definition of a rain shadow
o Vosges Mountains to the wets provide rain shadow effect
• Understand how the rain shadow in Alsace affects the climate, viticulture and wine style
o Dry, sunny summers – one of the driest regions in France
• Know the four primary white grape varieties of Alsace
o There are 51 Grand Crus vineyards; 4 grapes are planted and are matched to soil type:
- Riesling
- Gewurztraminer
- Muscat
- Pinot Gris

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CMS Introductory Course Learning Points

Rhône Valley
• Name the main white and red grape varieties of the Northern Rhône
o White: Viognier, Marsanne, Roussanne
o Red: Syrah
• Name the main white and red grape varieties of the Southern Rhône
o White: Roussanne, Clairette, Grenache-Blanc
o Red: Grenache, Syrah, Mourvèdre
• Understand the climate differences between the Northern and Southern Rhône
o North: Continental - hilly, mountainous – Rhône River is a modifier; Mistral winds are
prominent – slightly warms and dries the area, preventing mildew and molds
o South: Mediterranean - flatter plains, scrubland descending towards the Mediterranean
Sea; Mistral winds here cool the area – hot summers with significant diurnal
temperature swings
• Define and understand the impact of the Mistral
o Mistral winds blow from Switzerland, warming Northern Rhône and cooling Southern
Rhône – Mistral winds prevent mildew and dry both areas

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CMS Introductory Course Learning Points

Italy

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CMS Introductory Course Learning Points
• Know the location of Italy's major wine regions
o
• Know the primary grape varieties of the highlighted regions and their primary wine style
o
• Know the prominent geographic features of Italy including the major mountain ranges and
bodies of water
o Alps create rainshadow
• Understand how these geographic features play a role in viticulture
o

Germany
• Name the primary white grape variety of Germany
o Riesling
• Locate the main wine regions of Germany geographically
o Mosel
o Rheingau
o Rheinhessen
o Pfalz
• Understand the climate of Germany and its effect on viticulture and vinification
o Cause and effect: Climate > Ripeness > Wine style
-
• Know the names of the main rivers of important wine regions and how they affect climate and
viticulture
o Rivers: Rhine, Mosel
o Mountains
• Understand the hierarchy of German wine law
o Wein: no geographic indication
o Landwein (PGI)
 Regional wines: rarely exported
o Qualitätswein (PDO)
 Quality wine from one of 13 major regions called Anbaugebiete. This category
includes top trocken wines
o Pradikätswein (PDO)
 A subset of Qualitätswein categorized by ripeness at harvest. There are six
Prädikat levels of quality. These wines are often, but not necessarily, sweet
• Understand the premise of the Prädikat system
o Ripeness of the grapes at harvest means everything and is the basis of the quality level
system.
• Recite the Prädikat levels in order of ripeness
o The six levels of Prädikat quality – increasing quality, price, and ripeness at harvest 1- is
ripest, 6 is least ripe:
1. Trockenbeerenauslese (TBA)
2. Eiswein
3. Beerenaulese (BA)

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 CMS Introductory Course Learning Points
4. Auslese – can be sweet or dry
5. Spatlese – can be sweet or dry
6. Kabinett – can be sweet or dry

Sweetness of Prädikat levels:

Austria
• Name the primary white grape varieties grown in Austria
o Grüner Veltliner
o Riesling
• Name the important river that flows through Austria's main wine-growing regions
o Danube River
• Recognize four main wine regions of Austria:
o Niederösterreich
o Wien
o Burgenland
o Styria

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CMS Introductory Course Learning Points
• Recognize three important sub-regions of Niederösterreich
o Wachau
o Kremstal
o Kamptal
• Recognize the three categories of the Wachau dry wine classification
o Based on ripeness at harvest
o Steinfeder
 11.5% maximum alcohol. The lightest of the three styles and named for a
 local grass found in the vineyards
o Federspiel
 11.5 - 12.5% alcohol. Named for a falconer's tool
o Smaragd
 12.5% minimum alcohol. Named for an emerald-colored lizard that suns itself in
the vineyards. These wines are often made from very ripe grapes and produce
intensely rich, dry white wines.

Spain
• Know the location, climate, primary grape varieties and style of wine in each of the main
growing regions
o Rioja DOCa
 Red: Tempranillo, Garnacha
 White: Viura
o Priorat DOCa
 Red: Garnacha, Cariñena
o Rías Baixas DO
 White: Albariño: represents 90% of plantings in this area and must be 100%
Albariño if varietally labeled. Most Spanish wine labels feature a geographic
name, but here the grape variety appears on the bottle.
o Rueda DO
 White: Verdejo, Sauvignon Blanc
o Toro DO
 Red: Tempranillo (“Tinto de Toro”)
o Ribera del Duero DO
 Red: Tempranillo (“Tinto Fino”)
o Penedès DO / Cava DO
 White: Macabeo, Varel-lo, Parellada
o La Mancha DO

o Jerez-Xérès-Sherry DO

• Understand the hierarchy of Spanish wine designations
o Vino: wines without geographic designation
o IGP: Vinos de la Tierra (VdlT) – similar to French Vin de Pays
o DOP: Vinos de Calidad con Indicación Geográfica (VCIG) gateway to get IGPs to DO

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CMS Introductory Course Learning Points
o DO: Denominación de Origen
o DOCa: Denominación de Origen Calificada: Rioja and Priorat
o Vinos de Pagos
• Understand the importance of oak aging to red wines from Rioja
o Length and time of oak aging is the primary focus of quality categories
o Traditionally, American oak was used but today producers use French oak as well
• Know the bottle aging requirements for Rioja
o Crianza: Requires a total two years of aging before release
o Reserva: Requires wines be aged for three years, including one year in oak. These wines
are from the best sites, best vintages and best selection of grapes
o Gran Reserva: Requires that wines age for at least two years in oak and three years in
bottle. These are generally sourced from the best sites and made only in top vintages.
Gran Reserva wines are rare and can offer outstanding value.
• Know the sub-regions of Rioja
o Rioja Alta
o Rioja Alavesa
o Rioja Baja

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CMS Introductory Course Learning Points

Portugal
• Recognize the location of Portugal on the Iberian Peninsula
o
• Know the location, climate, main grape variety and style of Vinho Verde DOP
o White: Loureiro (most planted)
o Trajadura
o Alvarinho (Albariño)
• Know the location, climate, main grape variety and style of Douro DOP
o Red: Touriga Nacional (plus many indigenous varieties)
o Becomes drier and hotter moving eastward from the Atlantic
• Recognize the three sub-regions of the Douro DOP
o Baixo Corgo
o Cima Corgo
o Duoro Superior
• Recognize Bairrada, Dao and Alentejo are DOP regions located in Portugal
o

North America – United States

• Understand the general history of winemaking in the United States and the key players to the
success of the industry
o Agoston Haraszthy 1850s “Father of the California Wine Industry” – founded Buena
Vista winery in 1857
o Robert Mondavi – Mondavi Winery – powerful figure in California’s emergence
o André Tchelistcheff – America’s most influential post-Prohibition wine maker; the “Dean
of American Wine Makers” – Beaulieu Vineyard in Napa Valley - built USA’s foundation
for world class Cabernet Sauvignon
• Know the governing body that regulates beverage alcohol in the United States
o Tax and Trade Bureau (TTB)
• Recognize wine label minimum requirements for vintage, variety and location
o 85% generally; Oregon is higher
• Know the definition of an AVA
o
• Recognize important AVAs of California, Oregon, Washington and New York State
o
• Begin to take note of climate influences in each region and link grape varieties to climates and
regions
o

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 CMS Introductory Course Learning Points

South America
Chile
• Know the major geographical influences that affect the vine-growing regions of Chile
o
• Know the major grape varieties grown in Chile and how they arrived to the country
o
• Have a familiarity with the DO system
o
• Recognize the major growing areas and major sub-regions
o

Argentina
• Know the location of Argentina in South America
o
• Understand the importance of elevation and diurnal differences for viticulture
o
• Understand the role of irrigation and how vines are irrigated
o
• Know the primary grape varieties of Argentina
o
• Recognize three of the main wine regions in Argentina and - for each - know important
geographic and climate factors
o

South Africa
• Know the location of South Africa
o
• Understand the basics of South Africa's wine-growing history
o
• Know the two adjacent oceans and how they affect South African wine regions
o
• Know the name of the ocean current that cools the coastal vineyards
o
• Recognize the term "Cape Doctor" and its effect on South African viticulture
o
• Understand the basics of the Wine of Origin System
o
• Understand the role of the KWV
o
• Know the primary grape varieties
o
• Recognize examples of important South African Geographic Origins
o

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CMS Introductory Course Learning Points

Australia
• Know the location of Australia and its climatic influences
o
• Know the general location of wine grape-growing on the Australian continent
o
• Understand the Australian GI system
o
• Know the primary vine-growing states and their major wine regions
o
• Be able to associate the primary wine regions with climate and grape variety
o
• Understand the philosophy and importance of blending for the Australian wine industry
o

New Zealand
• Know the location of New Zealand
o
• Know the general climates of each island and climate influences
o
• Know primary grape varieties of main growing regions
o

Fortified Wines
• Understand the reasons for fortifying wine
o
• Describe the ways in which fortified wines are made
o
• Know the differences in the production methods of sweet and dry fortified wines
o
• Recognize the main grape varieties used for Sherry, Madeira and Port
o
• Know what a solera is and how it works
o
• Define Vin Doux Naturel and give two examples
o

Sweet Wines
• Describe the ways in which sweet wines are made
o
• Know what Botrytis cinerea is and how it affects grapes on the vine
o
• Recognize important appellations of sweet wine and their method of production
o

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CMS Introductory Course Learning Points
• Recognize the location, main grape variety and production method of Tokaji Aszu
o
• Recognize the terms recioto and passito and classic Italian wines that specialize in this style
o
• Recall which German Pradikatswein are sweet, botrytis-affected wines
o

Beer
• Name the four major ingredients of beer
o
• Understand how each ingredient contributes to the overall flavor and style of a beer
o
• Name the two main categories of beer and their basic differences
o
• Name examples of styles and brands of beer in a few selected categories
o

Sake
• Define what sake is
o
• Name the primary ingredients of sake
o
• Know the definition of Junmai
o
• Understand the quality categories of sake
o
• Know the important features and flavors of Namazake and Nigori
o

Cider
• Name the major ingredient of cider
o
• Understand how cider is made
o
• Recognize the major production areas of cider
o

Spirits
• Have a basic understanding of the process of distillation
o
• Understand the process of making spirits, beginning with the choice of raw materials or
ingredients, extending to the fermentation of the raw material or ingredients, and culminating
in distillation of the fermented liquid

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CMS Introductory Course Learning Points
• Know the names of the two major types of stills
o
• Understand how spirits are aged and the effect of aging on color and flavor
o
• Recognize the location, base ingredients and aging vessel for Cognac, Armagnac and Calvados
o
• Know the base ingredient, common distillation and aging techniques for Rum, Tequila, Mezcal,
Gin and Vodka
o
• Understand the purpose of aperitifs and digestifs
o
• Know the flavors of common liqueurs and cordials from around the world
o
• Know the dominant flavor of Scotch whisky
o
• Know where Bourbon can be made and its base ingredient minimum requirement
o

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