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Candidate number:

CORRECTION JURY COPY TOTAL MARKS 100% = 689 Marks

WELCOME

Dear Sommelier,

Welcome to the 15th competition Best Sommelier of the Netherlands 2016, Trophée Henriot

You are asked to complete this written test within 120 minutes.

This test includes a description of a beverage and the identification of 4 four beverages. They will be

served 45 minutes before the end of this test.

Total time: 120 minutes

Open style questions: answer in the given spaces.

Multiple choice questions: circle the one and only correct answer.

The jury is not allowed to help you with the questions!

Please write down your candidate number in the box right at the top of this page!

Written Test Trophée Henriot 2016 ©Edwin Raben/Nederlands Gilde van Sommeliers 2/21

1. Which village in the Southern Rhône is recently promoted to a full appellation status? 2 marks

Answer: Cairanne

2. What is meant by the Latin term Saccharomyces cerevisiae? 2 marks

Answer: Yeast

3. Late actor Robin Williams died this year. He owned the ‘Villa Sorriso Wine Estate’ in Mayacamas

mountains. In which famous wine region is this estate situated?

a. Napa Valley? 1 mark.

Who bought recently the estate? 3 Marks

b. Alfred and Melanie Tesseron of Château Pontet-Canet, Pauillac, Bordeaux.

4. In which region and country are the following vineyards situated? 18 marks

Vineyard Appellation 2 mark Country 1 marks

Hill of Grace Eden Valley Australia

Clos des Goisses Champagne France

Brunate La Morra, Barolo Italy

Grover Zampa Nandi Hills India

Gualtallary Tupungato / Mendoza Argentina

Roche aux Moines Savennières France

5. Fatal illnesses, called GTD (Grape Trunk Diseases), in the vineyard is affecting the wood of the vine caused by fungal diseases. Sate four grape trunk diseases. 3 each = 12 total

a. Esca

b. Eutypa / Dead Arm

c. Botryosphaeria / bone cancer

d. Phomopsis


6. What do the following wines have in common? 4 marks

Le Macchiole, Paleo, Bolgheri, Tuscany Château de Targé, Saumur-Champigny, Loire Andeluna, Pasionado, Gualtallary, Uco Valley, Argentina Le Dôme, Saint-Emilion, Bordeaux

Answer: All Cabernet Franc based (only Le Dome = not 100% but 80%)

7. State the current six Crus of the Languedoc. 2 marks each, 12 total

a. Corbières-Boutenac

b. Faugières

c. Minervois La Livinière

d. St-Chinian Berlou

e. St-Chinian Roquebrun

f. La Clape

8. Explain why the iSommelier is a useful device for you as a sommelier. 4 marks


9. Explain the following beer terms. 2 Marks each = 12

Beer term Explanation 2 marks

Hefe Weizen German Wheat Beer (minn 60% wheat, rest can be Barley) Literally, yeast-wheat

Tre Fontane In 2015 Certified Trappist beer Abbazia della Tre Fontane, Rome, Italy,

Gueuze Spontaneously fermented over long period of time. Blend of one year-old and two years-old lambics, fermentation concludes in the bottle. In fact Gueuze is a bottled lambick. High acidity beer (lesser bitter)

Kilning Eesten. Het drogen van de mout door deze in een eest (kiln) te verhitten. Stoom, vuur, turf.

Van der Ghinste Roodbruin

World’s Best Dark Beer 2015 (WBA, World Beer Awards) 5,5% Gerst, tarwe, karamelmout, hop and water Blended with beer 18 months aged in oak vats gives typical Zuid-Westvlaamse Rood-bruin Beer. Brewery Bocker (voorheen Omer Vander Ghinste), Bellegem (Kortrijk)

Kölsch Pale, light-bodied, top-fermented beer brewed in Germany, Only regally brewed in the Cologne region 4,5-5%ABV


10. What is Cuve 38 of Henriot? Give a many details as you can. 10 marks

1. 1990 Jospeh Henriot idea 2. to set asida a tank of outstanding Blanc de Blancs wine 3. To which would be addes every year the very essence of each harvest. 4. = A perpetual reserve (rare and complex blend) spans the entire lifetime of Henriot 5. The first 1,000 magnums Tirage in 2009 (Each year, 1,000) 6. five years on lees Henriot’s offices in Reims. 7. 100% chardonnay 8. 100% Grand Cru Only Mesnil-sur-Oger, Chouilly, Avize and Oger.

9. Its dosage of less than 5g/l (Extra-Brut)

10. Only in Magnum (numbered bottles, limited editions)

11. Six names of Single Origin coffee are given: 12 marks

Kona, Bourbon Santos, Monsoon Malabar, Nano Challa, Kopi Luwak and Yauco. Match these Single Origin coffees with the country of origin. Fill in the grid below.

Country Single Origin coffee 2 mark each

Ethiopia Nano Challa

India Monsoon Malabar

Indonesia Kopi Luwak

Brazil Bourbon Santos

Hawaii Kona

Puerto Rico Yauco


12. Give the well-known grape varieties of the following synonyms and mention also the skin colour. 45 marks

Synonym Grape variety (2 mark) Skin colour (1 mark)

Listán Palomino Blanco White

Ermitage Marsanne White

Johannisberger Riesling White

Lemberger Blaufrankisch/Kékfrankos Black

Breton Cabernet Franc (Loire) Black

Blanc Doux Sémillon White

Cannonau Garnacha Tinta/Grenache Black

Ruländer Pinot Gris (Germany) White

Beaunois Chardonnay (Chablis) White

Chiavennasca Nebbiolo (Valtellina) Black

Monastrell Mourvèdre (Spain) Black

Grand Carmenent Carmenère Black

Zöldveltelini Grüner Veltliner (Hungary) White

Modri Pinot Pinot Noir (Slovenia) Black

Bouchet Cabernet Sauvignon (Gironde) Black

13. Explain three reasons why a viticulturist would use bush- or free-standing vines? 2 mrk each = 6

a. Already in a vineyard (old and stable system for varieties like gamay)

b. Cheap to maintain (but harvest, pruning must be done by hand)

c. Foliage can offers bunch shade in warmer Mediterranean climates


14. What are the three most important disadvantages of bush vines? 2 mrk each = 6

a. Low yield (due to low planting density)

b. More prone to disease due to less air circulation through the canopy

c. Pruning and harvesting must be done manually, labour-intensive during harvest

15. Write down the five appellations of Armagnac in the grid below. 2 each = 10 marks

Appellations of Armagnac

Armagnac AOC

Armagnac-Ténarèze AOC

Bas Armagnac AOC

Haut Armagnac AOC

Blanche Armagnac AOC

16. Why is ‘remontage’ or ‘pumping-over’ during fermentation applied? Give three reasons. 2 mrk each = 6

a. Breaking up the pomace cap (prevents pomace cap drying out)

b. More extraction of tannins and colour compounds.

c. Enables aeration (avoiding reduction problems, aids yeast activity early on)

17. What type of wine is made by using the ‘Flash expansion’ technique? 6 marks

Answer: inexpensive red wine pre-heated grapes (65-90®C) in intense vacuum. Cooled to 30-35®C causing cell destruction and rapid release of anthocyanins and tannins. Skins have no further role to play. Deeply coloured juice can be drained off and vinified in same way as white wine, only the juice.

18. Your guest asks you what the glass-like crystals on the bottom of the bottle are. What are these actually? 6 marks

Answer: potassium-bitartrate (= Kalium bitartraat, Mono-salt of Tartaric acid is less soluble in wine. Form deposits when cooled down and forms tartrate crystals


19. Give the country of origin and the main raw material for each of the following beverages from

around the world. 30 marks

Beverage Country of Origin 1 mark

Main raw material 2 mark

Becherovka Czech Republic Herbal bitter / Herbs

Raki Turkey/Greece Grape pomace, aniseed

Makgeolli Korea rice or wheat mixed with nuruk, a Korean fermentation starter

Singani Bolivia Pomace brandy from Muscat of Alexandria

Pastis France Anise-flavored spirit, cloudy when added water

Slivovitz Serbia Plum brandy

Orujo Spain (Galicia) Fermented grape skins, seeds and stalks

Limoncello (South) Italy Sorrento lemons mixed with syrup

Brennivin Iceland Fermented grain of potato flavoured with caraway. (like aquavit)

Van Der Hum South Africa Liqueur of brandy with spices, herbs, sugar and tangerines

20. What have Graciosa, Biscoitos and Pico have in common? 4 marks

Answer: All DOCs of the Azores (Portugal)

21. What is the main herb used in Vermouth? 4 marks

Answer: Wormwood (German Wermout, Dutch Alsem)

22. Which classification for Spanish wine is applied to individual vineyards or wine estates? 4 marks

Answer: Vino de Pago


23. Explain the following terms used in winemaking.

Term Explanation 3 marks each = 30 marks total

Pupitres Rack used for riddling bottle-fermented sparkling wine

Qvevri Ancient Gerogian clay vessels which are buries underground and filled with grapes.

Bidule Plastic (29mm) insterts are put into the champagne bottle under the crown cap during secondary fermentation to help trap some of the sediment

Bâtonnage French word for lees stirring

Puttonyos

In Hungary, Number of hods (puttonyos) filled with dry berries (25 kilograms each), which are added to a cask (Gönc type, 136 liters) of dry base wine. Also the measurement of sweetness Tokaji ranging from 3 Puttonyos, which

contains at least 60 grams/liter of sugar, to 6 Puttonyos containing at least 150 g/l of sugar

Girasol Automatic bottle-fermende sparkling wine riddling invented by the Spanish. In French Gyropalette

Lagar A traditional Portuguese concrete vessel used for treading grapes by foot

Orange Wine

A white wine with extending skin contact, similar to red wine production. The opposite of a rosé

Pomace The skins, stalks, and pips (seeds) that remain after making wine. Also called marc.

https://en.wikipedia.org/wiki/Hungary_(wine)

https://en.wikipedia.org/wiki/Tokaji_(wine)

https://en.wikipedia.org/wiki/Skin_contact_(wine)

https://en.wikipedia.org/wiki/Ros%C3%A9


Bentonite A type of clay of volcanic origins used in wine as a clarifying agent.

24. Please indicate the correct DAC regions of Austria with the corresponding number.

State as well the used grape variety of each DAC. 42 marks

Nr Name DAC 3 m Used grape varieties 1 mark each variety

1 Weinviertel Grüner Veltliner 1x marks.

2 Kamptal Grüner Veltliner / Riesling 2x

3 Kremstal Grüner Veltliner / Riesling 2x

4 Traisental Grüner Veltliner / Riesling 2x

5 Wiener Gemischter Satz Gemischter Satz 1x

6 Neusiedlersee Zweigelt 1x

7 Leithaberg WeiBburgunder/Chardonnay/ Gruner Veltliner, Blaufrankisch 4x

1

2

3

4

5

6

7

8

9

https://en.wikipedia.org/wiki/Clarifying_agent


8 Mittelburgenland Blaufränkisch 1x

9 Eisenberg Blaufränkisch 1x

25. Give characteristics of the wine (see winelabel) and suggest a dish which pairs.

Term Description wine 2 marks each = 20 marks

1. Amigne is a White grape 2. indigenous to Switzerland 3. 40 hectares planted in the world are in the Valais, with

30ha of that in his local village of Vétroz. 4. The noble, rot-infected grapes 5. Plums, honey, raisins, vanilla, orange marmalade,

Botrytis = 2 points 6. picked with a residual sugar level of 125g/l. The wine

then = sweet wine 7. spends two years on its lees in new barrels. Low

production 8. slate soils here have a neutral character 9. vines lay on south-facing, terraced slopes of 10. between 500m and 700m altitude.

Pairing dish 10 marks

Fruit dessert, foie gras (at opinion of jury)

26. Sate the three Grands Crus of Ribeauvillé. 3 marks each, 9 total

a. Geisberg

b. Kirchberg (de Ribeauvillé)

c. Osterberg


27. What is the official appellation for quality wine made in Luxembourg? 2 marks

Answer: Moselle Luxembourgeoise


29. What are the meanings of the following cigar terms?

Term Explanation 3 marks = 18 total

Capa Cigar Wrapper (omblad)

Tripa Filler (binnengoed (Volado, Seco, Ligero)

Criollo Criollo plant, the perfected strain of the only true Cuban seed tobacco.

Lonsdale Cigar size of 17 cm length and 17 mm doorsnede

Figurado Irregularly shaped cigars sometimes considered of higher quality because they are more difficult to make

Maduro Colour of the Wrapper meaning: very dark brown

30. State the seven Prädikat-Levels of the Austrian wine law in rising amount of KMW. 7 marks

a. Spätlese (19º),

b. Auslese (21º),

c. Beerenauslese (25),

d. Eiswein (25),

e. Ausbruch (27),

f. Trockenbeerenauslese (30)

g. Strohwein of Schilfwein (at harvest min 25, min 30 after drying period)


31. In which European area’s and counties are the following wines produced? 30 marks

Area Region 2 marks each Country 1 mark each

Arruda Lisboa Portugal

Ajaccio Corsica France

Murfatlar Colinelor Dobrogei Romania

Bullas Murcia Spain

Grignan-les-Adhémar Rhône Valley France

Siklós West Hungary Hungary

Brulhois South-west of France(Gers, Lot, Tarn)

France

Goriška Brda Primorska (Slovenie Littoral) Slovenia

Ghemme Piemonte Italy

Côtes de Sambre et Meuse Wallonia Belgium

32. Explain the following teas.

Tea Explanation 3 marks each = 18 total

Oolong Half-fermented Chinese tea

Pu-erh Chinese Black Vintage tea sold in cubes which improves with age

Sencha Japanese green tea

Darjeeling Indian black tea, West Bengal, Lesser Himalaya, Camellia Assamica

Earl Grey Black tea perfumed with Bergamot oil

Matcha Japanese Green tea powder


33. ‘This is the smallest AOP in France, and it has been in the hands of the Liger-Belair family since 1826

or 1827. However, Liger-Belair did not produce a wine from the vineyard from the early 1900s

through 2001, allowing others to manage the vineyard and market the wine. From 2002-2005 there

are two producers: Liger-Belair and Bouchard, with whom the domaine held a long term contract for

commercialization of the wine. From 2006 forward Liger-Belair is the sole producer’.

What is the name of this famous French vineyard of 0,85 ha? 6 marks

Answer: La Romanée

34. To which appellation do the following 10 châteaux belong and what is their classification? (30 marks)

Château Appellation 1 mark Each Classification 2 mark each

Château Cos Labory Saint-Estèphe 5ème Cru Classé

Château Nairac Barsac 2ème Cru Classé

Château Les Carmes Haut-Brion Pessac-Léognan None

Château Maucaillou Moulis None

Château Angélus Saint-Emilion Saint-Emilion 1er Grand Cru Classé A (2012)

Château Roc de Cambes Côtes de Bourg None

Château Marquis d’Alesme Becker Margaux 3ème Cru Classé

Château d’Yquem Sauternes Premier Cru Supérieur

Château La Conseillante Pomerol None

Château du Tertre Margaux 5ème Cru Classé

35. Which Médoc Cru Classé was in 2015 certified organic? 8 marks

Answer: Château Ferrière (15 ha in Margaux, 3e Cru Classé)


36. In which counties are the following wine producing area’s situated? 30 marks

Area Region/State 2 marks each Country 1 mark each

Neuquén Patagonia Argentina

Gimblett Gravels Hawke’s Bay New Zealand

Yarra Valley Victoria Australia

Ningxia Helan Mountain China

Yamanashi Kofu Japan

Limarí Valley Costa Chile

Bannockburn Central Otago New Zealand

Spring Mountain District Napa USA

Darling Coastal region South Africa

Serra Gaúcha Rio Grande do Sul Brazil

37. Which wine or beverage and additional ingredients are used in the following cocktails? 26 marks

Cocktail Used wine/beverage 2 mark Additional Ingredients 1 mrk each

Americano 1 oz. /30 ml. Sweet Vermouth 1 oz. / 30 ml. Campari,

Soda water 1 mark

Buck’s Fizz Champagne 1/4 oz. Gin,

1/8 oz. cherry brandy, Orange juice = 2 marks total

Bellini 2 parts Prosecco

1 part peach purée dash Raspberry Puree = 2 marks

Vesper Lillet blonde (white vermouth BRX)

1/2 oz Vodka, 2 oz Gin, 1/4 oz Lillet Blonde = 3 marks

Mojito 1,5 oz. White Rum

¾ oz Lime Juice, 2 tsp. Sugar 8-10 mintleaves Soda Water = 4 marks

Manhattan 2 ox. Rye Whiskey

1 oz. Sweet Vermouth 2 dashes Angostura bitter = 2 marks


38. What is Byrrh? Explain as detailed as possible. 10 marks

Answer:

1. created in 1866 in the

2. Roussillon, France.

3. Flavoured red wine in Vermouth style

4. (transformed into mistelles + blended with selected dry red Roussillon wines)

5. Carignan an Grenache

6. + based spirit flavored with quinine, Curacao and herbs.

7. It is very unique with sweet and bitter flavors.

8. This once popular spirit is now owned by Pernod-Ricard.

9. Worlds larger oak vat of 10.000 litres.

10. 17% Vol. Alcohol

39. Explain the following Sake terms.

Sake term Explanation 3 marks each = 18 total

Yamada Nishiki King of Sake Rice varieties, Origin Hyogo, Okayama, Fukuoka

Daiginjoshy 50% remaining of the rice grain after polishing (the starches is located at the cote of the rice grain)

Futsuu-shu Normal Sake (no classifications = 80% of the total Japanese Sake production

Daiginjo-shu Highest quality designation Sake with Brewer’s Alcohol. (50% polished away)

Junmai Daiginjo-shu

Highest quality lever of sake available (50% polisehed) NO Brewer’s alcohol added!

Nama-zake Unpasteurized sake (known also as Nama) fresher, livelier, more zingy flavour, Requires greater care and constant refrigeration.


40. Write the name of the country of origin of the following wines: 30 marks total

Wine Country 1 marks Region 2 marks

Klevener de Heiligenstein 2014, Domaine Heywang

France Alsace

Tito Zuccardi 2010, Paraje Altamira Argentina Valle de Uco

Purple Angel 2010, Montes Chile Colchagua Valley

Château Simone 2012, Rougier France Pallette (Provence)

Riesling 2015, Neudorf New Zealand Nelson

Chardonnay 2014, Château Mercian Japan Niitsuru

Vinsanto 2008, Domaine Sigalas Greece Santorini

Château Musar 2012 Lebanon Bekka valley

Exton Park Pinot Meurnier rosé 2014 England Hampshire (Exton)

Cave Geisse terroir nature 2009 Brazil Serra Gaúcha

41. What is the minimum period of lees contact for the following sparkling wines? 2 marks each = 16

Sparkling Wine Minimum period of lee ageing

Prosecco Col Fondo Undisgorded (always on lee) Sold ‘with sediment’

Champagne 12 months

Cava Gran Reserva 30 months

Franciacorta Satèn 24 months

Champagne Millésimé 2000 36 months

Crémant de Savoie 12 months

Moscato d’Asti None

Crémant de Luxembourg 9 months


Part 2: Tasting Five (5) beverages are presented! For candidate a blank page

42. Write a full description of beverage number 1. Write as clear as possible!

Criteria Maximum

Points Comments Chateau Lescalle 2011, BRX Superieur

Total Points

Appearance o Clairity o Intensity o colour

1 1 1

Clear Medium Ruby, with slightly coloured legs/tears

3

Nose o clean/unclean o Intensity o Aromas o Development

1 2 8

2

Clean M-minus nose is very soft, and not so strong and clear Dark/black fruit = brambles, blackberry, blueberry Black cherry, earth, mushroom, liquorice,, chocolate, little oak vanilla (all very subtle) Pencil shaving, Cedar no leather, smoke, jammyness developing

13

Palate o Sweetness o Acidity o Tannin o Alcohol o Body o Flavours o Flavour intensity o Finish

2 2 2 2 2 8

2 2

Dry M / M+ Fresh, succulent acidity! M velvety, smooth, ripe, well-integrated, supple M (14%) rather high for supple M body (not so high, alcohol pouches bodyweight) Dark/black fruit = brambles, blackberry, blueberry Black cherry, earth, mushroom, liquorice,, chocolate, little oak vanilla (all very subtle) no leather, smoke, jammyness M/M+ M+ (rather very good finish for such a lighter bodied wine

22

Conclusion o Quality level o Quality reasons o o Price

4 4

2

Good/very good, Lower body but M+ length, m+ intensity, smooth tannins Great price/quality Inexpensive – Mid price € 8,20 (consumer price)

12

Grape variety 2 65% Merlot, Cabernet sauvignon + Cabernet Franc

Appellation 2 Bordeaux Supérieur

Country/Region 2 France / Bordeaux

Vintage 2 2011

Ageing potential 2 Drink now, NOT suitable for Ageing or further ageing

Food pairing 3 Light meat /game dishes not so strong, no cream, no strong herbs/spices

Ideal service °C 1 16ºC


Aeration/decanting 1 No not needed

Glassware 1 Chianti-classico (smaller glass) wine is not that great

Procedure 4 = all 20

TOTAL 70 70

Extra space for beverage number 1 (if necessary)


43. Identify beverages 2 – 5.

State the name of each beverage, the base, the country of origin and the alcohol by volume content. Fill in the grid underneath. 40 marks

Beverage

Name:

4 marks each =

16 total

Base ingredient(s) and

flavours:

3 marks each = 12

Country of Origin:

2 marks = 8

Alcohol abv:

1 mark = 4

2

O de vie van

Hop

Epe Bier en

Brouwerij

Hopen Haarlem

Grainalcohol with fresh

hop Nederland 40 % ABV

3

Vermouth blanc

de Chambéry,

Louis Ferdinand

Dolin

Wine, alcohol, sugar,

natural herbs France 16 % ABV

4 Žubrówka

Vodka

Grainvodka flavoured

with bison grass Poland 40 % ABV

5

Rhum Agricole

Ambré, La

Mauny

Sugarcane juice

(molasse is false) !

18 months oak

Martinique 40 % ABV

End of this written test!

You may leave the room in silence and order a drink for consolation.

welcome [ ] · pdf filewelcome dear sommelier, ... world’s est dark eer 2015 (w a, world...

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