Ch 23 - Wine Etiquette and Service Flashcards

1
Q

On a restaurant table, where should wine glasses be set

A

To the right of the water glasses

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2
Q

If customers are seated, from where do you place wine glasses?

A

from the right-hand side of the customer

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3
Q

What doe soap residue in flutes do to wine?

A

deadens the bubbles

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4
Q

T/F - a combo of water and ice will chill wine faster than ice alone

A

True

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5
Q

Some commonly preferred red wines to be slightly-chilled

A

High-acid reds like Chianti and Beaujolais

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6
Q

before opening, what should happen with bottle of wine that the host ordered

A

It should be presented to the host, label up

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7
Q

What should you do with capsule after removing it

A

place it in a pocket or your apron, never on the table

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8
Q

What should you do with the cork after removing it

A

place it on the table, to the right of the host

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9
Q

What direction should you move around the table to pour wine

A

clockwise, starting with women first

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10
Q

when should the host be served

A

last, regardless of gender

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11
Q

how many standard glasses would one bottle of wine serve

A

5 standard 5 oz pours

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12
Q

What angle should you hold sparkling wine at to open

A

a 45 degree angle

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13
Q

Top speed of a champagne cork

A

65 mph

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14
Q

Recommended serving temp of sparkling wines

A

43-50 degrees

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15
Q

What could happen if red wine is served too warm

A

overwhelming taste of alcohol

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16
Q

what is purpose of decanting wine

A

to allow aromas and flavors to develop by exposing them to oxygen

17
Q

What type of wine can benefit from decanting (to soften/mellow tannins)

A

Young, robust reds

18
Q

What type of wine can benefit from decanting 1-2 hours before serving (to allow aromas to open and expand)

A

Complex wines with moderate aging

19
Q

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

A

Fully-aged and mature wines

20
Q

What wines should be placed upright for an hour or so before service

A

wines with sediment

21
Q

What wines can benefit from decanting (to reduce their reductive nature)

A

Biodynamic white wines

22
Q

Ideal temperature for a wine cellar

A

50-60 degrees F

23
Q

Ideal humidity for a wine cellar

A

65% - 75% humidity

24
Q

Why are wine bottles stored on their side

A

so the cork doesn’t dry out

25
Q

How does acidity in food impact wine’s acidity, sweetness, and body?

A

decreases wine’s acidity
increases wine’s sweetness
increases wine’s body

26
Q

How does sweetness in food impact wine’s acidity, sweetness, fruitiness, and body?

A

Increases wine’s acidity
decreases wine’s sweetness
decreases wine’s fruitiness
decreases wine’s body

27
Q

How does sweetness in wine impact spicy heat in food?

A

Decreases perceived heat from spicy food

28
Q

How does saltiness in food impact wine’s fruitiness, body, and bitterness?

A

Increases wine’s fruitiness
Increases wine’s body
Decreases wine’s bitterness

29
Q

How does bitterness in food impact wine’s bitterness?

A

Increases wine’s bitterness

30
Q

How does umami in food impact wine’s sweetness, fruitiness, body, and bitterness?

A

Decreases wine’s sweetness
Decreases wine’s fruitiness
Decreases wine’s body
Increases wine’s bitterness