Completion of the Course


Final Exam from

This is a 50 question test on materials in the Lessons for the Professional Wine Service Course

The number of attempts remaining is 10

Please enter the following information so we can provide you with your certification

Which would you least like if you were the guest?

1 / 50

Which of the following is not a way to show friendliness to guests?

Maybe not all guests, but most guests. What do you think?

2 / 50

If a guest thinks I don't open wine correctly or that I pour it the wrong way,  are they LESS LIKELY to give me their usual maximum tip?

A wine towel or napkin is often called a serviet

3 / 50

What is the main purpose of a wine towel or napkin used in wine service?

Think usual circumstances, not infrequently occurring situations.

4 / 50

What is the most common corkscrew for a server to use in restaurants to open a wine a wine bottle that has a cork?

Decanting wine involves pouring wine from a bottle that has been standing upright to settle any solids, into a larger glass vessel where it can mix with oxygen.

5 / 50

What are the main purposes to decant a wine?

Will everyone be having the same food menu choices? If different choices might they benefit from a different wine?

6 / 50

Ordering wine by the bottle is almost always better than ordering wine-by-the-glass to match the food choices of the guest?

Will more than one guest be interested in different wines available for their meal?

7 / 50

You should usually bring one wine list to the guests’ table and offer it to the person who seems most interested in ordering wine or to the person whose name is on the reservation?


The tartness (acidity) of white wines is usually appreciated more when they are consumed at temperatures slightly colder than the temperatures at which red wines are served.

8 / 50

What is the best temperature to serve a still (non-sparkling) white wine?

Red wines should not be consumed when they are so warm that the alcohol evaporation overwhelms the bouquet and aromas of the wine.

9 / 50

What is the best temperature to serve a full-bodied red wine?

Just above refrigerator temperature.

10 / 50

What is the best temperature to serve sparkling wines?

Wine in a bottle needs full contact with the coldest temperature possible to get it chilled quickly.

11 / 50

What is the fastest way to cool down a bottle of wine?

Aromas and chemical reactions affecting taste in wine are more prominent with heat.

12 / 50

How do warmer temperatures affect wine?

Food is served from the left and plates removed from the right. Wine is different.

13 / 50

For serving food or serving wine, if there is enough room at the table, which of the following is the correct order of service?

You don't want some guests with empty glasses and some guests with a lot of wine left in their glasses and the bottle empty.

14 / 50

How how much wine should you pour from the bottle into each glass for a table of 4 people for example?

You don't want cork pieces to get into the wine mostly for aesthetic reasons.

15 / 50

For a wine cork that starts to crumble when you first attempt opening it, what would be the best choice of type of wine opener to use so that cork pieces do not fall into the wine?

Can you learn anything from a screwtop or from the cork concerning the condition of the wine?

16 / 50

What is the correct procedure after opening a wine bottle, with a cork or a screwtop?

17 / 50

Which of the following is NOT TRUE about opening a bottle of sparkling wine?

There may be more sediment in older wines.

18 / 50

Which type of wine is most likely to benefit from decanting?

Be quick to use new, clean glasses.

19 / 50

When guests order another bottle of wine or a wine-by-the-glass, what do you do about the wine glasses?

The order of the pour shows politeness.

20 / 50

What is the correct order in which to pour wine from a bottle to your guests?

21 / 50

Which of the following statements is NOT TRUE about detrimental wine oxidation?

22 / 50

Which of the following is NOT TRUE about most dessert wines like Port, Madiera, Muscat, Sherry, Tokay, Sauterne, etc.

The terms are confusing and may b e the opposite of what you think

23 / 50

Which of the following labels for sparkling wine indicate an increasing level of sweetness (residual sugar) in the wine?

Champagne is essentially a trademarked name

24 / 50

Which of the following is NOT TRUE about certain types of sparkling wine?

pair acid with acid

25 / 50

A low acid wine (more savory) like a merlot, should be recommended to "counter" the hard mouthfeel of a fish with a lemon juice sauce

Elements in wine and food give different mouth-feels

26 / 50

Which of the following statements is most likely to be true?

Keep the stain moist until the stain can be washed

27 / 50

Which of the following techniques WOULD NOT WORK WELL to remove a red wine stain in clothing or a tablecloth?

To prevent oxidation, oxygen contact with wine needs to be removed

28 / 50

Which of the following methods can be used to slow down oxidation spoilage in bottles of wine that have been open for more than one day?

Strong predominant tastes are considered off balance

29 / 50

Foods that are unbalanced (have strong tastes that predominate) are the easiest to choose wines for

Acidity in wine is relative, not absolute

30 / 50

Which of the following is NOT TRUE about wine in general?

Astringency and dryness in wine are not the same

31 / 50

Moderate tannin content in a red wine, for example, tends to dry up saliva in the mouth and be sensed as astringency, as opposed to wine dryness (not sweet)

32 / 50

An example of savory food to go with a low acid (higher pH) wine would NOT LIKELY INCLUDE which of the following:

33 / 50

Spicy, capsaicin hot foods should be paired with higher alcohol wines in general

34 / 50

The body or "weight" of the wine should be matched to the body or "weight" of the food or sauce it is paired with

35 / 50

Good food and wine pairings make the wine taste better, not necessarily the food

36 / 50

Red wines shouldn't be paired with fish or shellfish

37 / 50

Which of the following wine and food combinations is likely to result in a POOR tasting experience?

Oils in certain fishes can have strong tastes which must be accounted for in wine and food pairing

38 / 50

Oily fish such as tuna, salmon, sardine, anchovy, and mackerel usually pair well with young, fruit-forward (fruity) wines

39 / 50

Flavor compounds from oak barrels used to age wine can make a wine clash with acidic food but can enhance the taste with roasted or grilled foods

Ribeye steaks are usually fatty and cooked with moderate salt

40 / 50

Which wine is more likely to pair well with a grilled rib eye steak or pork chop?

41 / 50

A guest who prefers a light-bodied, crisp, acidic white wine is likely to prefer an oaked Chardonnay from California

42 / 50

Guests, who suggest they like big Cabernet Sauvignon wines, are also likely to prefer which other wine type:

43 / 50

Which wine buyer type is most likely to ask the most wine-related questions about wine choices?

44 / 50

If you ask a guest if they enjoyed their food with this wine you served them and they reply "fine" with no further explanation, you should still go ahead and ask them "what could have made it better?"

45 / 50

Regular distilled spirits drinkers (bourbon, scotch, vodka, tequila, etc) are more likely to prefer a higher alcohol wine (>=14% ABV)

46 / 50

Which of the following IS INCORRECT about alcohol metabolism?

47 / 50

Which of the following should be encouraged for guests who have been overserved with alcohol?

48 / 50

Which of the following would probably NOT be a clue or red flag that a guest has had too much to drink?

49 / 50

When confronting an inebriated guest at your establishment, it is best to involve several of your staff with the plan to handle the situation

50 / 50

Which of the following WOULD NOT be a the best action when confronting an inebriated guest?

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