100+ Free ISG Sommelier Practice Questions

Pass your International Sommelier Guild (ISG) Sommelier Diploma (Levels 1-5) exam on the first try — instant access, no signup required.

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Question 1

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Which species of grape vine accounts for the overwhelming majority of fine wine produced worldwide?

Vitis labrusca

Vitis rotundifolia

Vitis vinifera

Vitis riparia

to track

2026 Statistics

Key Facts: ISG Sommelier Exam

Program Levels

ISG Sommelier Diploma (Level 1 Fundamentals through Level 5 Graduate)

Minimum Age

ISG enrollment and examination requirement

~$1K-3K

Per-Level Cost

Tuition + exam fees (ISG 2026 — verify)

70-75%

Typical Passing Score

Level-specific criterion-referenced standards

2-5 yr

Full Progression

One level every 3-6 months typical pace

80-150 hr

Study Per Level

Levels 1-2 lighter; 3-5 substantially more

The ISG Sommelier Diploma is a sequential 5-level certification from the International Sommelier Guild. Level 1 Fundamentals and Level 2 Intermediate build baseline knowledge; Levels 3-4 (SDP Part 1 and Part 2) are the core Sommelier Diploma Program; Level 5 is the Graduate Program. Each level combines classroom instruction with written MCQ + essay, tasting, and service examinations. Tuition plus exam fees run roughly $1,000-$3,000 per level (ISG 2026 — verify). Eligibility requires age 21+ and sequential progression — students cannot skip levels.

Sample ISG Sommelier Practice Questions

Try these sample questions to test your ISG Sommelier exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which species of grape vine accounts for the overwhelming majority of fine wine produced worldwide?

A.Vitis labrusca

B.Vitis rotundifolia

C.Vitis vinifera

D.Vitis riparia

Explanation: Vitis vinifera is the Eurasian species responsible for virtually all classic wine grapes — Cabernet Sauvignon, Pinot Noir, Chardonnay, Riesling, etc. V. labrusca (Concord) is used for juice/jelly; V. riparia and V. rupestris are used primarily as phylloxera-resistant rootstocks.

2What compound is primarily responsible for the musty, wet-cardboard aroma of cork taint?

A.Ethyl acetate

B.2,4,6-trichloroanisole (TCA)

C.Hydrogen sulfide

D.Acetaldehyde

Explanation: TCA forms when chlorophenols in cork (or winery surfaces) are methylated by mold fungi. Detection threshold is extremely low (a few nanograms per liter). The related compound TBA can cause similar off-aromas and is not confined to corks.

3The term "terroir" in wine refers to:

A.The oak barrel regimen used during aging

B.The combined influence of soil, climate, topography, and local tradition on a wine

C.The yeast strain used in fermentation

D.The legally permitted yield per hectare

Explanation: Terroir is the French concept that a wine reflects its place of origin — geology, macro- and mesoclimate, aspect, elevation, and human/cultural practices. It is central to European appellation philosophy (AOC, DOC, DO).

4What principally distinguishes the vinification of red wine from white wine?

A.Red wines are always fermented at colder temperatures than whites

B.Red wines ferment in contact with grape skins; whites are typically pressed before fermentation

C.Only red wines undergo alcoholic fermentation

D.Whites always use wild yeast; reds always use cultured yeast

Explanation: Red wine gets its color, tannin and much of its phenolic structure from maceration on the skins. White wines are generally pressed off the skins promptly, so the juice ferments with little or no skin contact (except for skin-contact/orange wines).

5Which best describes the traditional saignée method of producing rosé?

A.Blending finished red and white wines

B.Brief direct press of red grapes with no maceration

C.Bleeding off a portion of juice from a red-wine fermentation after short skin contact

D.Adding grape must to a finished white wine

Explanation: Saignée ("bleeding") draws off juice early from a red fermentation, concentrating the remaining red wine while the pink juice is fermented as rosé. Direct press produces paler Provence-style rosés; blending red + white is generally prohibited for still rosé in the EU (Champagne rosé is a notable exception).

6Recommended service temperature for a full-bodied red such as a young Napa Cabernet Sauvignon is closest to:

A.4–7 °C (39–45 °F)

B.8–10 °C (46–50 °F)

C.16–18 °C (60–65 °F)

D.22–24 °C (72–75 °F)

Explanation: "Room temperature" for tannic reds is cooler than modern rooms — 60–65 °F. Served warmer, alcohol dominates and tannin becomes astringent. Light reds (Beaujolais, Pinot) are best 55–60 °F; whites 45–55 °F; sparkling 40–45 °F.

7The aroma of rotten eggs in a reductive wine is most commonly due to:

A.Acetic acid

B.Ethyl acetate

C.Hydrogen sulfide (H2S)

D.Diacetyl

Explanation: H2S is produced by stressed yeast (often nitrogen-deficient must) and reductive aging conditions. Mild reduction can sometimes be blown off with decanting or a copper penny/coin; severe cases may produce mercaptans that are stable and harder to treat.

8Brettanomyces contamination in red wine typically produces aromas described as:

A.Green bell pepper and grass

B.Barnyard, horse sweat, Band-Aid, smoked meat

C.Wet cardboard and damp basement

D.Sherry-like oxidation and bruised apple

Explanation: Brett produces 4-ethylphenol (barnyard/Band-Aid) and 4-ethylguaiacol (clove/smoke). In small amounts some drinkers find it characterful; in excess it is considered a fault. Good cellar hygiene and adequate SO2 limit Brett growth.

9In the ISG/WSET-style tasting grid, "structure" on the palate is primarily described by which four elements?

A.Color, clarity, intensity, viscosity

B.Acidity, tannin, alcohol, body

C.Primary, secondary, tertiary, quaternary aromas

D.Sweetness, bitterness, saltiness, umami

Explanation: Palate structure is assessed through acidity, tannin (in reds), alcohol, and body/extract — alongside sweetness, flavor intensity and length (finish). Balance means no single element dominates.

10The haze or deposit of tartrate crystals sometimes seen in a chilled white wine is:

A.A fault indicating bacterial spoilage

B.Harmless potassium bitartrate ("wine diamonds")

C.Residual yeast contamination

D.Evidence of refermentation in bottle

Explanation: Tartrate crystals are harmless and tasteless. Many producers cold-stabilize wines to precipitate them before bottling; low-intervention producers may skip this step, making crystals more common.

About the ISG Sommelier Exam

The International Sommelier Guild (ISG) Sommelier Diploma is a five-level progression credential for wine and beverage professionals. Levels 1-2 build wine fundamentals and intermediate knowledge (major grape varietals, basic viticulture and vinification, sensory evaluation, introductory Old World regions). Levels 3-4 comprise the Sommelier Diploma Program (SDP) Parts 1 and 2 — deep study of Old World regions (France, Italy, Spain, Portugal, Germany, Austria), New World regions (USA, Australia, New Zealand, South America, South Africa), viticulture and vinification, spirits (whisky, brandy, agave, rum, gin), sake and beer, food and wine pairing, and professional service. Level 5 is the Graduate Program covering advanced blind tasting, wine faults (TCA, Brett, VA), wine business, biodynamics, emerging regions, and 2026 sustainability trends (Demeter, ROC, natural wine, pét-nat, Japanese whisky). Each level requires successful completion of written MCQ, essay, tasting, and service components as applicable.

Questions

100 scored questions

Time Limit

Written exams 2-4 hours per level; tasting and service exams administered separately

Passing Score

Level-specific minimum scores on written MCQ, essay, tasting, and service components (typically 70-75%)

Exam Fee

~$1,000-$3,000 per level total tuition + exam fees (ISG 2026 — verify current schedule) (International Sommelier Guild (ISG))

ISG Sommelier Exam Content Outline

~15%

Level 1 — Fundamentals of Wine

Wine basics (grape anatomy, Vitis vinifera vs hybrids, major varietals — Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Chardonnay, Sauvignon Blanc, Riesling), viticulture and vinification overview, wine styles (still/sparkling/fortified/dessert), sensory evaluation introduction, wine service basics, food and wine pairing principles, label reading, responsible service.

~15%

Level 2 — Intermediate Wine

Deeper viticulture (VSP trellising, canopy management, pruning), vinification (fermentation, malolactic, oak aging), Old World regions in depth (Bordeaux Left/Right Bank, 1855 classification; Burgundy Côte d'Or and hierarchy; Rhône, Loire, Alsace), New World overview (Napa, Sonoma, Oregon, Washington), introductory blind tasting and deductive method, basic service protocols.

~12%

Old World — France

Bordeaux (Left Bank Cabernet-dominant, Right Bank Merlot, Sauternes Botrytis, 1855 classification), Burgundy (Chardonnay/Pinot Noir, Grand/Premier Cru hierarchy, climat, monopoles — Romanée-Conti, La Tâche), Champagne (traditional method, disgorgement, dosage Brut Nature to Doux, RM vs NM), Rhône (Syrah northern; GSM southern — Châteauneuf 13 varietals), Loire (Sancerre SB, Vouvray Chenin, Muscadet sur lie), Alsace (Riesling, Gewürztraminer, Grand Cru 51 sites).

~12%

Old World — Italy, Spain, Portugal, Germany, Austria

Italy (Piedmont Nebbiolo Barolo/Barbaresco; Tuscany Sangiovese — Chianti, Brunello, Super Tuscans IGT; Veneto Amarone appassimento, Prosecco Glera; DOC/DOCG/IGT), Spain (Rioja Tempranillo Crianza/Reserva/Gran Reserva; Ribera del Duero; Priorat; Sherry — Fino/Manzanilla/Amontillado/Oloroso/PX, solera, flor), Portugal (Port LBV/Vintage/Tawny; Madeira; Vinho Verde), Germany (Riesling Prädikat — Kabinett/Spätlese/Auslese/BA/TBA/Eiswein; VDP — Erste/Grosse Lage), Austria (Grüner, Wachau Steinfeder/Federspiel/Smaragd; DAC).

~10%

Viticulture & Vinification

Climate (continental, maritime, Mediterranean; degree days), soils (limestone Chablis, galets Châteauneuf, terra rossa, schist Priorat, slate Mosel), vine training (guyot, cordon, bush/gobelet), phylloxera and rootstocks, diseases (powdery/downy mildew, botrytis — noble vs gray, esca), vinification (destemming, cold soak, pigeage/remontage, whole cluster, carbonic maceration Beaujolais, malolactic, lees aging, oak — French/American, new/neutral, toast), sparkling methods (traditional/Champenoise, tank/Charmat, ancestral/pét-nat), fortification, sweetening (süssreserve).

~8%

Food & Wine Pairing

Pairing principles (congruent vs contrasting, match intensity, acid with acid, tannin with fat/protein, sweet must exceed dish sweetness, salt softens tannin, bitter amplifies bitterness, umami tricky), classic pairings (Sancerre + chèvre, Champagne + fried/oysters, Barolo + truffle, Sauternes + foie gras/Roquefort, Port + Stilton, Riesling Kabinett + Thai curry), difficult foods (artichoke, asparagus, vinaigrette, spicy, eggs, chocolate), sparkling versatility.

~8%

New World — USA & Canada

California (Napa Valley sub-AVAs — Oakville, Rutherford dust, Stags Leap, Howell Mountain; Sonoma — Russian River Pinot, Dry Creek Zinfandel; Paso Robles; Santa Barbara — Sta. Rita Hills), Oregon (Willamette Valley Pinot — Dundee Hills, Eola-Amity), Washington (Columbia Valley, Walla Walla, Red Mountain), New York (Finger Lakes Riesling, Long Island), Canada (Niagara Icewine Vidal/Riesling; Okanagan).

~8%

New World — Southern Hemisphere

Australia (Barossa Shiraz, McLaren Vale, Coonawarra Cabernet terra rossa, Hunter Valley Semillon, Margaret River, Yarra), New Zealand (Marlborough Sauvignon Blanc, Central Otago Pinot Noir, Hawke's Bay Bordeaux blends), Chile (Maipo/Colchagua Cabernet, Casablanca cool-climate, Carmenère), Argentina (Mendoza Malbec — Uco Valley high altitude; Torrontés Salta), South Africa (Stellenbosch, Paarl, Swartland, Pinotage — Pinot Noir × Cinsault).

~7%

Spirits, Sake & Beer

Brown spirits (Scotch — single malt/blended, Highland/Islay/Speyside; Irish triple-distilled; bourbon — 51% corn, new charred oak; Tennessee Lincoln County; Japanese whisky), brandy (Cognac grande/petite champagne, VS/VSOP/XO; Armagnac column still; Calvados), agave (tequila blanco/reposado/añejo 100% agave; mezcal), rum (agricole vs molasses), gin (London Dry, botanicals), sake (junmai/ginjo/daiginjo, polishing seimaibuai, koji Aspergillus oryzae, nihonshu-do), beer (ale vs lager, pilsner, IPA, stout, sour, Belgian).

~7%

Service & Hospitality

Glassware (Bordeaux, Burgundy, flute/tulip/coupe for sparkling, Riedel varietal-specific), decanting (aeration vs sediment), temperatures (whites 45-50°F, reds 60-65°F, sparkling 40-45°F), opening (still wine — foil, centered worm, two-stage lever; Champagne — 30° angle, twist bottle, audible sigh), sommelier service sequence, pouring order, TCA corked wine (2,4,6-trichloroanisole), wine list construction, inventory, cellar management, BYOB corkage.

~5%

Level 5 Graduate & Advanced Topics

Advanced blind tasting deductive grid (sight/nose/palate, flight analysis), wine business (three-tier distribution US, DTC, allocation, on vs off-premise), wine writing, advanced regions (Lebanon Bekaa, Greece Santorini Assyrtiko, Hungary Tokaji Aszú puttonyos, Georgia qvevri amber wines, Switzerland, Slovenia), wine faults (TCA cork taint, Brettanomyces barnyard, VA ethyl acetate, reduction H2S, oxidation, heat damage), biodynamics (Demeter, Steiner preparations 500/501, lunar calendar).

~3%

2026 Trends & Sustainability

Climate change (rising alcohol, earlier harvest, vineyards moving poleward and to altitude, emerging regions — England sparkling, Scandinavian wine), sustainability certifications (Demeter biodynamic, ROC Regenerative Organic Certified, LIVE, SIP, Lodi Rules, Napa Green, SWNZ), natural wine (minimal intervention, native yeast, low/no SO2), orange/skin-contact, pét-nat (méthode ancestrale) resurgence, Japanese whisky rise, no/low alcohol wines.

How to Pass the ISG Sommelier Exam

What You Need to Know

Passing score: Level-specific minimum scores on written MCQ, essay, tasting, and service components (typically 70-75%)
Exam length: 100 questions
Time limit: Written exams 2-4 hours per level; tasting and service exams administered separately
Exam fee: ~$1,000-$3,000 per level total tuition + exam fees (ISG 2026 — verify current schedule)

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

ISG Sommelier Study Tips from Top Performers

1Memorize the 1855 Bordeaux classification first growths: Château Lafite Rothschild, Château Latour, Château Margaux, Château Haut-Brion (Graves — the only non-Médoc original), and Château Mouton Rothschild (promoted in 1973 — 'Premier je suis, Second je fus, Mouton ne change'). All are Left Bank Cabernet Sauvignon-dominant blends. Sauternes 1855 equivalent: Château d'Yquem is the sole Premier Cru Supérieur (Botrytis-affected Sémillon/Sauvignon Blanc).

2Burgundy hierarchy top-down: Grand Cru (single vineyard, ~2% production — Romanée-Conti, La Tâche, Montrachet, Chambertin) > Premier Cru (specific vineyard within a village) > Village (named village only — Gevrey-Chambertin, Meursault) > Régional (Bourgogne Rouge/Blanc). Only Chardonnay and Pinot Noir for the classics (plus Aligoté, Gamay in Beaujolais). Climat = named vineyard plot with specific microclimate. Monopole = single-owner vineyard (e.g., Romanée-Conti, La Tâche — both DRC).

3Champagne traditional method (méthode Champenoise / traditionnelle) steps: base wine → tirage (add liqueur de tirage — yeast + sugar) → secondary fermentation in bottle → lees aging (minimum 15 months NV, 36 months vintage) → riddling (remuage, pupitre or gyropalette) → disgorgement (dégorgement — freeze neck, remove sediment) → dosage (liqueur d'expédition) → cork. Dosage scale: Brut Nature/Zero (0-3 g/L), Extra Brut (0-6), Brut (<12), Extra Dry/Extra Sec (12-17), Sec (17-32), Demi-Sec (32-50), Doux (>50 g/L). Grower Champagne RM (Récoltant-Manipulant) vs large house NM (Négociant-Manipulant).

4German Riesling Prädikat (ripeness/must weight, sweetness implied but not guaranteed): Kabinett (light, often off-dry) → Spätlese (late harvest, fuller) → Auslese (select bunches, often sweet) → Beerenauslese BA (individually selected berries, Botrytis common) → Trockenbeerenauslese TBA (shriveled berries, intensely sweet) → Eiswein (frozen on the vine, harvested below -7°C, intense acid and sugar). VDP pyramid (top producer association): Gutswein (estate) → Ortswein (village) → Erste Lage (premier) → Grosse Lage (grand cru; dry version = Grosses Gewächs / GG).

5Deductive tasting grid (CMS/ISG style) — Sight: clarity, concentration, color (white — water-white to deep gold/brown; red — purple, ruby, garnet, tawny), rim variation, extract, gas/sediment. Nose: clean/unclean, youth/development, fruit descriptors (green/citrus/stone/tropical for whites; red/black for reds), non-fruit (herbs, spice, floral, earth/mineral, oak — French vs American, new vs neutral). Palate: sweetness, acid, tannin (fine/coarse/grippy), alcohol, body, flavor intensity, finish length. Initial conclusion (old vs new world, climate) → final conclusion (grape/region/vintage/quality).

Frequently Asked Questions

What is the ISG Sommelier Diploma?

The International Sommelier Guild (ISG) Sommelier Diploma is a five-level sequential credential for wine and beverage professionals. Level 1 Fundamentals and Level 2 Intermediate build baseline wine knowledge; Levels 3 and 4 form the Sommelier Diploma Program (SDP) Parts 1 and 2 — the core advanced curriculum covering Old and New World regions, viticulture, vinification, spirits, sake, beer, food pairing, and service; Level 5 is the Graduate Program covering advanced blind tasting, wine faults, wine business, biodynamics, and emerging regions. Each level combines coursework with written, essay, tasting, and service examinations.

Who is eligible to enroll in ISG?

Candidates must be at least 21 years of age at enrollment and examination. There is no formal education prerequisite for Level 1, and no prior wine industry experience is required to begin. ISG requires sequential progression — students cannot skip levels. Level 2 requires Level 1 completion, Level 3 requires Level 2, and so on through Level 5 Graduate Program which requires the Level 4 Sommelier Diploma.

What is the format of ISG exams?

Each ISG level has examinations tailored to its content. Levels 1-2 focus on written multiple-choice and short-answer questions with introductory sensory components. Levels 3-4 (SDP) add longer essay questions, structured blind tasting exams, and practical service assessments. Level 5 Graduate Program includes an advanced theoretical exam and rigorous blind tasting flights. Exams are typically 2-4 hours written, with tasting and service components administered separately.

How much does ISG cost in 2026?

Tuition plus examination fees typically run approximately $1,000-$3,000 per level (ISG 2026 — always verify the current schedule with your local ISG school). Higher levels (3-5) tend toward the upper end of that range due to longer course duration and required wine samples for tasting. Total investment across all five levels can range from roughly $8,000 to $15,000 including materials. Refund and retake policies vary by level and school.

How long does the full program take?

Most students complete one level every 3-6 months, making the full 5-level progression achievable in 2-5 years depending on pace, availability of courses, and personal schedule. Levels 1-2 are typically shorter (several weeks to a few months); Level 3 and Level 4 (SDP Parts 1 and 2) are substantially longer with deeper academic content; Level 5 Graduate Program is the most intensive.

How is ISG scored?

ISG uses criterion-referenced scoring per level — candidates are measured against fixed passing standards, not against peers. Written exams typically require 70-75% to pass; tasting and service components are evaluated by certified ISG examiners using standardized rubrics covering deductive accuracy, professionalism, technique, and hospitality. All components of a level must be passed to earn the level certification and progress.

What are the highest-yield topics?

Highest-yield topics include the Bordeaux 1855 classification (Left Bank first growths), Burgundy climat and Grand/Premier Cru hierarchy, Champagne traditional method (tirage, riddling, disgorgement, dosage scale Brut Nature to Doux), German Prädikat (Kabinett through TBA and Eiswein), VDP classification, Rioja aging (Crianza/Reserva/Gran Reserva), Sherry styles (Fino, Manzanilla, Amontillado, Oloroso, PX) and solera/flor, Port categories (LBV/Vintage/Tawny), classic food and wine pairings, TCA cork taint, service temperatures, and the deductive tasting grid.

How should I study for ISG?

Follow ISG's sequential curriculum and combine classroom instruction with extensive independent study — maps, regional tastings, deductive tasting practice, and flashcards for classifications and appellations. Read authoritative texts (Oxford Companion to Wine, World Atlas of Wine, Wine Folly, Comic Guide to Wine). Taste weekly in structured flights by varietal and region. Shadow experienced sommeliers for service technique. Complete timed mock written exams and practice the deductive grid under exam conditions before each level's tasting exam.