Sommelier Vocabulary Quiz

Terroir is a French word with no exact English equivalent. It refers to the complete natural environment in which a grape grows — soil, climate, topography and aspect — that gives a wine from a particular place its distinctive character. Burgundy is often cited as the clearest example, since vineyards only metres apart can produce noticeably different wines from the same grape.

Tannins are polyphenolic compounds found in grape skins, seeds and stems, and in oak barrels used for ageing. They bind to proteins in saliva, producing the dry, gripping sensation felt on the gums in young red wines. With time in the bottle, tannins soften, which is why older reds feel smoother.

A vintage wine shows the year the grapes were harvested, and growing conditions in that year significantly affect the wine's character. A non-vintage (NV) wine is a blend of wines from multiple years, assembled to create a consistent house style — non-vintage Champagne is the most familiar example.

A varietal label names a wine after its grape variety, such as 'Australian Shiraz', common in New World wine countries. An appellation label instead names the legally defined region the grapes must come from, such as 'Chablis' in France, which also regulates permitted grape varieties and production methods.

Acidity is felt as tartness on the sides of the tongue and produces a mouthwatering sensation; it comes from natural fruit acids and is present in all wines. Tannin creates a drying, astringent sensation on the gums, is found mainly in red wines, and requires ageing or food to soften fully.

Decanting serves two purposes: separating an old wine from sediment that has formed in the bottle, and aerating the wine so that volatile compounds evaporate, tannins soften and aromas open up. Young, tannic reds especially benefit from an hour or two of aeration.

The nose refers to everything perceived through smell before tasting — the aromas released when a glass is swirled. The palate refers to what is tasted and felt in the mouth, including flavour, acidity, tannin, body and finish. A full tasting note describes both separately.

Malolactic fermentation (MLF or malo) converts sharp malic acid into softer lactic acid, reducing acidity and adding a creamy texture. Full-bodied whites such as Chardonnay often undergo it, while aromatic whites like Riesling are usually protected from it to preserve fresh acidity. Most red wines undergo malo as standard practice.

A fortified wine has had a distilled spirit, usually grape brandy, added during or after fermentation. This raises the alcohol content and, in some styles, halts fermentation early to preserve residual sweetness. Port, Sherry and Madeira are the best-known examples.

In a blind tasting, the label is hidden so judgement relies purely on sight, smell and taste. Sommeliers use it as a training and certification tool — the Master Sommelier exam includes a demanding blind tasting section requiring candidates to identify grape variety, region and approximate vintage without seeing the bottle.

Residual sugar is the natural grape sugar remaining in a wine after fermentation stops. Wines with high residual sugar taste sweet, while dry wines have very little. High acidity can balance high residual sugar, preventing a sweet wine from tasting cloying.

This quiz is aimed at B1 to C1 learners of English. The vocabulary covers specialist wine and hospitality terms useful for anyone working in the wine trade, attending tastings, or wanting to discuss wine precisely in English. Reviewing the full glossary before attempting the quiz will help lower-level learners prepare.