Practice Test Geeks(CRM) Certified Restaurant Manager Practice Test
← All CRM Flashcard Decks

Wine & Beverage Service Flashcards

7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Wine & Beverage Service flashcards as text

  1. A guest asks what 'terroir' means when describing a wine. The correct explanation is:

    Answer: The environmental factors including soil, climate, and geography that influence a wine's character

    Terroir encompasses all natural environmental factors — soil, climate, topography — that give a wine its unique sense of place.

  2. A server spills red wine on a guest's white shirt during service. What is the immediate correct response?

    Answer: Apologize sincerely, offer assistance with cleanup, and notify the manager immediately

    An immediate, sincere apology followed by hands-on assistance and manager notification is the correct hospitality response to a spill incident.

  3. Which of the following is the correct way to open a bottle of Champagne safely tableside?

    Answer: Remove the foil, loosen the wire cage while keeping a thumb on the cork, then twist the bottle while holding the cork steady

    Safe Champagne opening requires controlling the cork by twisting the bottle (not the cork) while the cage is loosened but a thumb remains on the cork.

  4. What does 'Appellation d'Origine Contrôlée' (AOC) signify on a French wine label?

    Answer: The wine meets legally defined standards for its geographic origin, grape varieties, and production methods

    AOC (now AOP in EU) is France's quality control system that regulates where wine is grown and how it must be produced.

  5. A manager is training new servers on upselling wines. Which approach is most effective and guest-friendly?

    Answer: Ask about flavor preferences and the meal being ordered, then suggest a wine that enhances the experience at a range of price points

    Effective wine upselling starts with understanding guest preferences and pairing needs, then offering options across price points to match their comfort.

  6. A restaurant manager is reviewing wine inventory and notices a case of Barolo has been stored upright for six months. What is the primary concern?

    Answer: The cork may dry out, allowing oxygen ingress and potential spoilage

    Storing natural cork-sealed wine upright allows the cork to dry and shrink, enabling oxygen to enter and potentially spoil the wine.

  7. A guest asks for a wine recommendation to pair with a rich, truffle-infused pasta dish. What would be the best choice?

    Answer: Barolo or aged Burgundy Pinot Noir

    Earthy, complex reds like Barolo or aged Pinot Noir mirror the umami and earthiness of truffle-based dishes.