Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

2019-06-03 WSET3 EXAM > C3 - Storage And Service Of Wine /checked > Flashcards

C3 - Storage And Service Of Wine /checked Flashcards

1
Q

What is the ideal long-term storage temperature fr wines?

A

10 - 15 Celsius

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

Where is one of the worst places in a house to store wine? Why?

A

Kitchen; wide fluctuations in temperature

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

What are the 2 biggest risks with long term refrigeration of wines?

A
  1. The cork may harden and lose its elasticity, resulting in the wine prematurely oxidising
  2. Sparkling wine may lose its fizz
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the 4 general points to observe when storing wine?

A

light, temperature, vibrations, horizontal

  1. Store between 10-15C
  2. Store cork-sealed wine on its side
  3. Keep wines away from strong light
  4. Keep wine away from vibrations
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Why should cork-sealed wine be stored on its side?

A

To keep the cork in contact with the wine; this stops the cork drying out and the wine consequently oxidising

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

What effect can strong light have on a wine?

A
  1. HEAT
  2. FLAVOUR IMPACT

It can heat the wine, causing it to become stale and old before its time
Artificial light can cause unpleasant flavours to develop in wine

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

How may reds taste if they are too cold? How can this be remedied?

A
  1. Thin
  2. Harsh

Warm up slowly

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

Why must reds not be warmed by any sudden exposure to heat?

A

DAMAGES WINE

It may irretrievably damage the wine

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

What may happen to a red wine at above 18C? (2)

A
  1. Loses its freshness

2. Flavours will become muddled

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

How should an ice-bucket be filled?

A

75% full with 50/50 water and ice

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

Why is cooling more effective with the presence of water?

A

WATER IS A BETTER CONDUCTOR

Air acts as an insulator - heat is more easily transferred via water to melt the ice

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

What can over-chilling do to a white wine/ rosé?

A

Mask the flavours

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

What is the ideal serving temperature for a medium/full bodied, oaked white wine?

A

Lightly chilled: 10-13C

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

What is the ideal serving temperature for light/medium bodied white wines?

A

Chilled: 7-10C

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

What is the ideal serving temperature for sweet wines?

A

Well chilled: 6-8C

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

What is the ideal serving temperature for sparkling wines?

A

Well chilled: 6-10C

17
Q

What is the ideal serving temperature for light-bodied reds?

A

Lightly chilled: 13C

18
Q

What is the ideal serving temperature for medium/full-bodied red wines?

A

Room temperature: 15-18C

19
Q

What kind of glass should a red wine be served in? Why?

A

Larger sized

It allows air to come into contact with a large wine surface and develop the aromas and flavours

20
Q

What kind of glass should a white or rosé wine be served in? Why?

A

A medium sized glass

Fresh fruit aromas can be gathered and directed towards the top of the glass

21
Q

What kind of glass should sparkling wines be served in? Why?

A

Flute glasses

The shape enhances the effect of the wine’s bubbles and therefore the wine’s aroma, by allowing them to travel through a larger volume of wine before reaching the surface

22
Q

What kind of glass should fortified wines be served in? Why?

A

Small glasses

Smaller portions due to high alcohol content

23
Q

Why should a fortified wine glass not be too small? (2)

A

It should allow room for

  1. swirling
  2. nosing
24
Q

Why is clean glassware so important? (2)

A
  1. FLAVOUR TAINT can ruin the flavour of a wine

2. Sparkling wine may lose its FIZZ more quickly

25
Q

What is the best way to prepare glasses before use? What will this do?

A

Polish them before each use with a LINEN CLOTH
It will ensure they are clean and free of finger marks and dust, it will also remove any residue without leaving small pieces of fluff in the glass

26
Q

Describe the order of opening a bottle of still wine (5)

A
  1. Remove the top of the capsule by CUTTING below the lip of the bottle
  2. CLEAN the shoulder and neck
  3. Draw the CORK as gently and cleanly as possible
  4. Give the neck of the bottle a final CLEAN inside and out
  5. Pour a SAMPLE to check condition
27
Q

Which wines need to be decanted? (2)

A
  1. Wines with a heavy deposit

2. Some young wines (AERATION)

28
Q

Describe the process of decanting a wine (5)

A
  1. CAREFULLY Remove the bottle HORIZONTALLY from the rack and place in a decanting basket/hold carefully, making sure not to agitate the deposit
  2. Remove the top of the capsule by CUTTING below the lip of the bottle
  3. CLEAN the shoulder and neck
  4. Draw the CORK as gently and cleanly as possible
  5. Carefully remove the bottle from the basket (where applicable) and holding the bottle in front of a light, pour the wine carefully into a decanter until the deposit can be seen near the neck. Stop pouring at this point
29
Q

How is the pressure in a bottle of sparkling wine reduced?

A

By CHILLING it to the correct temperature

30
Q

List the process of correctly opening a bottle of sparkling wine

A
  1. Remove the foil and loosen the wire cage
  2. Hold the cork securely in place
  3. Tilt the bottle at an angle of about 30 DEGREES, gripping the cork with one hand and gripping the base with the other
  4. Turn the bottle
  5. Hold the cork steady and ease it out
  6. Gas pressure should be released with a quiet ‘phut’
31
Q

How many glasses can you get out of a 75cl bottle in the following glass sizes;
125ml
175ml
250ml

A

6
4
3

32
Q

What is the simplest way to extend a wine’s life for a few days after opening it?

A

Replace the closure and store in a fridge

33
Q

What are two methods of preserving a wine’s life after opening?

A
  1. Vacuum systems

2. Blanket systems

34
Q

Describe how a vacuum preservation system works

What is this system unsuitable for?

A

The oxygen is removed from the bottle and the bottle is sealed

Sparkling wines (they will lose their bubbles)

35
Q

Describe how a blanket preservation system works

A

It blankets the wine with an inert gas heavier than oxygen, to form a protective layer between the wine and air

2019-06-03 WSET3 EXAM (52 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions