23. Wine Service Flashcards

1
Q

T/F

On a restaurant table, wine glasses should be set to the left of the water glass

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

T/F

If you need to set glasses while the customer is seated, it is best to place the glasses on the table from the right hand side of the customer

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

T/F

Soap residue left on flutes will cause the bubbles in a sparking wine to become agitated and will often cause the glass to overflow

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

T/F

A combination of ice and water will chill wine faster than ice alone

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

T/F

Some people prefer high acid reds, such as chiant and beaujolais, to be served slightly chilled

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

T/F

A bottle of wine that has been ordered by the host should be presented to the host before opening, with the label facing up

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

T/F

After removing the top of the capsule from a bottle of wine, it should be placed on the table or in the ice bucket

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

T/F

Once removed from the bottle, the cork should be placed on the table, to the right of the host

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

T/F

While pouring wine at a table, it is customary to move clockwise around the table

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

T/F

Upon approval of the wine, the host should always be served first

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

T/F

Using a 5 ounce pour, one standard bottle of wine should easily serve 7 people

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

A champagne cork can fly across the room at ____ mph

A

65 MPH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

If red wine is served too warm, the taste of _____ may become predominant

A

alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

The purpose of decanting is to

A

allow a wines aromas and flavors to develop by exposing it to oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What wines may be improved via decanting to soften and mellow out their tannins with exposure to air

A

Young, robust red wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What wines may be improved by decanting an hour or two before serving

A

Complex wines with moderate aging

17
Q

What wines should be decanted with care and consumed immediately after decanting

A

Fully aged and mature wines

18
Q

What wines such as those produced by Domaine Zind-Humbrect may improve with decanting to reduce their reductive nature

A

Biodynamic

19
Q

What is the ideal temperature for a wine cellar

A

50 - 60 F / 10 -1 5 C

20
Q

What is the ideal level of humidity for a wine cellar

A

65% - 75%

21
Q

What is the best practice to follow for the table service of wine?

A

Serve from the customers right, with the wine glass placed on the right hand side of the customers place setting

22
Q

How many standard 5 ounce pours does a standard 750 ml bottle contain

A

Five

23
Q

Of the following wines, which should be served the coldest

  • Dry white bordeaux
  • oregon pinot noir
  • nv champ
  • Beaujolias
A

NV Champ

24
Q

During table service, what is the appropriate thing to do once the server has removed the capsule from the top of the wine bottle?

A

The server should place it in an apron or pocket

25
Q

During table service, what should a server do once they have removed the cork from the bottle?

A

The server should place it on the table to the right of the host