3 - Storage and Service of Wine

Question 1

Storage of wine- general points (4)

Answer 1

1. Cool and constant temperature, 10-15C
2. On its side if cork
3. Away from strong light
4. Away from vibrations

Question 2

Service temp - Medium/full-bodied, Oakes white wines

Answer 2

Lightly chilled, 10-13C

Question 3

Service temp - White Burgundy, Fumé Blanc

Answer 3

Lightly chilled, 10-13C

Question 4

Service temp - Light/medium-bodied white wines

Answer 4

Chilled, 7-10C

Question 5

Service temp - Muscadet, Pinot Grigio, New Zealand Sauvignon Blanc, Fino Sherry

Answer 5

Chilled, 7-10C

Question 6

Service temp - Sweet wines

Answer 6

Well chilled, 6-8C

Question 7

Service temp - Sauternes, Eiswein

Answer 7

Well chilled, 6-8C

Question 8

Service temp - Sparkling wines

Answer 8

Well chilled, 6-10C

Question 9

Service temp - Champagne, Cava, Asti

Answer 9

Well chilled, 6-10C

Question 10

Service temp - Light-bodied red wines

Answer 10

Lightly chilled, 13C

Question 11

Service temp - Beaujolais, Valpolicella

Answer 11

Lightly chilled, 13C

Question 12

Service temp - Medium/full-bodied red wines

Answer 12

Room temperature, 15-18C

Question 13

Service temp - Red Bordeaux, Rioja, Australian Shiraz, Châteauneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage Port

Answer 13

Room temperature, 15-18C

Question 14

One of the worst places for long term storage - why?

Answer 14

Kitchen - wide fluctuations in temperature

Question 15

Extended periods of refrigeration

Answer 15

Cause corks to harden and loose their elasticity —> seal fails and air can attack the wine

Question 16

Natural sunshine and artificial light will…

Artificial light can…

Answer 16

heat the wine and it will become stale and old before its time

cause unpleasant flavours to develop in some wines

Question 17

Too cold red wine will taste…

Answer 17

thin and harsh

Question 18

Red wines in excess of 18C will appear to…

Answer 18

lose freshness and flavours become muddled

Question 19

Ice buckets
- filled how?
- why?

Answer 19

3/4 full with equal quantities of ice and water so that the bottle is fully surrounded by iced water
The water transfer the heat from the bottle to melt the ice (air acts as an insulator)

Question 20

Glassware - red wines
-Size and why

Answer 20

Larger-sized glasses
Allows air to come into contact with a large wine surface and develop the aromas and flavours

Question 21

Glassware - white and rosé wines
-Size and why

Answer 21

Medium-sized glasses
Fresh, fruit characteristics are gathered and directed towards the top of the glass

Question 22

Glassware - sparkling wines
-what and why

Answer 22

Flute glasses
Enhances the effect of the bubbles (and thus the wine’s aroma), allowing them to travel through a larger volume of the wine before bursting at the top of the glass

Question 23

Glassware - fortified wines
-size and why
-large enough to…

Answer 23

Small glasses
Because of high alcohol content

…allow swirling and nosing

Question 24

Why polish glasses
With what and why

Answer 24

Clean and free of finger marks and dust
Linen - does not leave small pieces of fluff)

Question 25

Opening a bottle of still wine (5)

Answer 25

1. Remove the top of the capsule, by cutting around it below the lip of the bottle
2. Wipe the neck of the bottle with a clean cloth
3. Draw the cork as gently and cleanly as possibly
4. Give the neck of the bottle a final clean inside and out
5. Pour a sample into a glass to check the wine’s condition

Question 26

Decanting wine - which wines?

Answer 26

• wines with heavy deposit
• some young wines benefit from aeration

Question 27

Decanting wine (3)

Answer 27

1. Remove the bottle horizontally from its rack and place in a decanting basket if available. Alternatively hold the bottle carefully, making sure the deposit is not agitated
2. Very gentle remove the top of the capsule and clean the shoulder and neck of the bottle. Very gently remove the cork
3. Remove the bottle from the basket, being careful not to disturb the deposit. Holding the bottle in front of a light, pour the wine carefully into the decanter until the deposit can be seen near the neck. At this point stop pouring

Question 28

Opening a bottle of sparkling wine (6)

Answer 28

1. Remove the foil and loosen the wire cage
2. The cork must be held securely in place from the moment the wire cage is loosened
3. Tilt the bottle at an angle of about 30, gripping the cork, and use the other hand to grip the base of the bottle
4. Turn the bottle, not the cork
5. Hold the cork steady, resisting its tendency to fly out, and ease it slowly out of the bottle
6. The gas pressure should be released with a quiet ’phut’, not an explosion and flying cork

Question 29

75cL gives

Answer 29

6 x 125 mL glasses
4 x 175 mL glasses
3 x 250 mL glasses

Question 30

Methods used to preserve wine (3)

Answer 30

1. Replace closure and store in a fridge
2. Vacuum systems
3. Blanket systems

Question 31

What happens to a wine after opening

Answer 31

Lose aromatic intensity
Oxidise and develop vinegar aromas

Question 32

Vacuum systems

Answer 32

Oxygen is removed from the bottle

(unsuitable for sparkling - lose their bubbles)

Question 33

Blanket systems

Answer 33

Blanketing the wine with a gas heavier than oxygen to form a protective layer between the wine and air