Chapter 3-Storage and Service of Wine

Question 1

3 important points when it comes to storing wine?

Answer 1

1- for long term storage, cool and constant temperature. Extemes and significant changes in temp can damage the wine.

2- keep wines away from strong sunshine and bright artificial light. The light and heat from both can cause a wine to taste stale and old.

3- if it is sealed with cork, should be stored on its side so the cork remains in contact and stays moist. If it dries, it can let air into the bottle, which will make it stale and old. Screwcap can be stored standing up.

Question 2

Service temperature dos/donts?

Answer 2

• respect the hosts temp preference
• you dan use insulated container or ice bucket to keep it chilled throughout dinner. Ice bucket should be filled eoth both water and ice.
• Do not heat a wine, it will damage flavours. Leave it in room temp.

Question 3

What to check before serving the wine?

Answer 3

• apperance. Haziness could indicate the wine is faulty.
• check there are no floating bits in wine.
• check the aroma of the wine for any faults. Should not smell stale or have aromas of wet cardboard or vinegar.

Question 4

Recommebded service temps?

Sweet wines
Sparkling wines
Light/medium bodied white and rose
Full bodied white
Light bodied red
Medium/full bodied red

Answer 4

Sweet - 6-8(43-46)
Sparkling - 6-10(43-50)
Light/med white/rose - 7-10(45-50)
Full white - 10-13(50-55)
Light red - 13-18(55-64)
Med/full - 15-18(59-64) room temp

Question 5

Common wine faults?

Answer 5

Cork taint(corked):
Caused by chemical TCA - trichloroanisole. damp cardboard aroma, fruit and flavours are muted, less fresh.

Failure of Closure:
Wine will oxidise. Deeper colored,browner. May have aromas of honey, caramel, coffee and lack freshness.

Heat damage:
Loses freshness, lacks expected fruityness, tastes dull and stale.