Preview Questions Sommelier | Role Specific Skill

Question 1: How do you determine the best wine to pair with a rich, fatty dish such as duck confit?

Which action should you take?

Choose only one option

Serve a sparkling wine to cleanse the palate between bites.

Pair with a sweet wine to contrast the richness.

Choose a wine with enough acidity and tannin structure to cut through the fat and balance the richness, like a Pinot Noir or a Merlot.

Opt for a full-bodied white wine with high acidity.

Question 2: How should a sommelier handle a guest who insists on ordering a wine that is not available on the wine list?

Which action should you take?

Choose only one option

Suggest they try a different type of alcohol, as wine is not necessary

Inform the guest that they'll have to leave and come back when the wine is available

Offer a refund and tell them there's no other option

Offer similar wines that are in stock and explain why the unavailable wine was chosen for the list

Question 3: For a fresh seafood platter, which type of wine would you recommend?

Which action should you take?

Choose only one option

A crisp, high-acid white wine like Albari?o or Chablis to complement the freshness of the seafood.

A full-bodied Chardonnay with oak.

A sweet wine like Port to balance the saltiness of the seafood.

A heavy, tannic red wine like Merlot.

Question 4: What is the main characteristic that differentiates a Cabernet Franc from a Cabernet Sauvignon?

Which action should you take?

Choose only one option

Cabernet Franc is generally lighter, with herbal and peppery notes, while Cabernet Sauvignon is fuller-bodied with black fruit flavors

There is no difference between the two; they are the same grape

Cabernet Franc is sweeter than Cabernet Sauvignon

Cabernet Franc is typically more tannic than Cabernet Sauvignon

Question 5: How do you handle a guest who is indecisive about wine choices?

Which action should you take?

Choose only one option

Push the highest margin wines without consideration for their taste.

Recommend the most basic wine available to avoid further questions.

Recommend a random wine without considering their preferences.

Ask about their taste preferences, dining choice, and budget, then guide them with a few wine options.

Question 6: How do you handle a customer who is dissatisfied with a wine pairing suggestion?

Which action should you take?

Choose only one option

Listen to their concerns, suggest an alternative pairing, and ensure their experience is adjusted to their liking.

Offer a refund and ignore their dissatisfaction with the wine selection.

Politely explain that they are wrong and insist they drink the suggested wine.

Tell them that the pairing is correct and they should enjoy it.