Ch 3

Question 1

2 methods of preserving wine

Answer 1

1 vaccumm system - oxygen is removed
2 blanket system- gas, heaver than oxygen, is put into the bottle to form a protective layer between the air and the surface

Question 2

ordering wine # of glasses for

a) ____ x 125mL pour
b) ____ x 175mL pour
c) ____ x 250mL pour

Answer 2

ordering wine

a) 6 pours for ____ mL
b) 4 pours for ____ mL
c) 3 pours for _____mL

Question 3

steps in opening sparking wine?

Answer 3

1) remove foil and loosen cage
2) cork must be held securely at all times
3) tilt the bottle at a 30 degree angle- grip cork, use other hand to grip base
4) turn bottle not cork
5) hold cork steady resist fly out
6) release pressure w/phut

Question 4

Steps in decanting

Answer 4

1) remove bottle horizontally from rack and place in decanting basket
- make sure deposit is not agitated
2) gently remove capsule and clean shoulder and neck, remove cork
3) remove bottle from basket holding bottle in front of a light, pour into decanter until deposit can be seen in neck

Question 5

glass ware for red wine?

Answer 5

large glass–> will allow air to come in contact with a large wire surface and develop aromas and flavors

Question 6

glassware for white and rose?

Answer 6

med size so that fresh fruit characters are gathers and directed toward the top of the glass

Question 7

glassware for sparkling wine?

Answer 7

flute glass
shape enhances the effect for the bubble
-allowing the bubble to travel through the larger volume of the wine

Question 8

glassware for fortified wine

Answer 8

small because high alcohol

but still large enough to swirl

Question 9

steps to open still wine

Answer 9

1) remove top of capsule
2) wipe the neck
3) draw the cork
4) give the neck a final clean inside and out
5) pour a sample to check condition

Question 10

serve temp of med/ full oaked white wines?

Answer 10

lightly chilled 10-13c

white burgundy, fume blanc 50-55f

Question 11

serve temp of light/ med white wines

Answer 11

muscadet, pinot grigio, NZ sauv blanc, fino sherry

chilled 7-10 c / 45-50 F

Question 12

serve temp sweet wines?

Answer 12

sauterns, eiswein

Well chilled 6-8 C / 43-45 F

Question 13

serve temp Sparkling wines

Answer 13

champagnes, cava, asti

Well chilled 6-10 C/ 43-50 F

Question 14

serv temp light bodied red wines

Answer 14

beaujolais, Valpolicella

lightly chilled 13 c / 55 f

Question 15

serve temp med-full bodied red wines

Answer 15

Red Bordeaux, roja, australia shiraz, CDP, Barolo, amarone, vintage port

room temp 15-18 C / 59-64 F

Question 16

Point of consideration that should be observed when long term storing wines?

Answer 16

1) cool & constant temp 10-15 C
2) cork wines should be laid on side
3) away from strong light
4) away from vibrations