Chapter 3: Storage and Service of Wine

Question 1

Rules for long-term storage of wine

Answer 1

10-15oC, avoid extremes of temperature
Store cork-sealed wine on its side to ensure cork remains in contact with wine (prevents cork drying out)
Do not store corked wine for extended periods in a refrigerator (corks harden and lose elasticity, and seal can fail)
Do not store sparkling wine in refrigerator for long period - can lose fizz
Keep away from strong light
Keep away from vibrations

Question 2

Recommended service temperature for medium/full bodied oaked white wines e.g. White Burgundy, Fume Blanc

Answer 2

Lightly chilled 10-13oC

Question 3

Recommended service temperature for light/medium-bodied white wines e.g. Muscadet, Pinot Grigio, NZ Sauvignon Blanc, Fino Sherry

Answer 3

Chilled 7-10oC

Question 4

Recommended service temperature for sweet wines e.g. Sauternes, Eiswein

Answer 4

Well chilled 6-8oC

Question 5

Recommended service temperature for sparkling wines e.g. Champagne, Cava, Asti

Answer 5

Well chilled 6-10oC

Question 6

Recommended service temperature for light-bodied red wines e.g. Beaujolais, Valpolicella

Answer 6

Lightly chilled 13oC

Question 7

Recommended service temperature for medium/full-bodied red wines e.g. Red Bordeaux, Rioja, Australian Shiraz, Chateauneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage Port

Answer 7

Room temperature 15-18oC

Question 8

Characteristics of red wine glass

Answer 8

Large size to allow air to come into contact with larger surface area to develop aromas and flavours

Question 9

Characteristics of white wine and Rose glass

Answer 9

Medium-size so that freshness and fruit characteristics are gathered and directed to top of the glass

Question 10

Characteristics of sparkling wine glass

Answer 10

Flute glass enhances effect of bubbles - travel through larger volume of wine before bursting at the top of the glass

Question 11

Characteristics of fortified wine glass

Answer 11

Small glass because of high alcohol content, but should be big enough to swirl and nose

Question 12

Describe possible measures you can get from a standard 75cL bottle

Answer 12

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

Question 13

Methods to preserve opened wine

Answer 13

Store in fridge
Vacuum system (note this is unsuitable for sparkling wine)
Blanket system

Question 14

Describe how to use an ice bucket. Why is using just ice insufficient?

Answer 14

Fill bucket 3/4 full with equal quantities of water and ice so that the bottle is fully surrounded by ice water.

It is essential to have a mixture of water and ice because water conducts heat more effectively than air (which acts as an insulator) to melt the ice. An ice bucket with only ice will cool a wine down more slowly until at least some of the ice has melted.

Question 15

Describe the steps to open a bottle of still wine

Answer 15

Remove the top of the capsule by cutting around it below the lip of the bottle (can use capsule remover or knife).
Wipe the neck of the bottle with a clean cloth.
Draw the cork as gently and cleanly as possible using a corkscrew.
Wipe the outside and inside of the neck of the bottle again.
Pour a sample into a glass to check condition.

Question 16

Describe the steps to decant a wine, and for which wines this is most appropriate for.

Answer 16

For wines with heavy deposit, and/or some young wines which may benefit from aeration.

1) Remove bottle from horizontal rack and place in decanting basket if available. OR, hold bottle very carefully making sure deposit is not agitated.
2) Very gently remove top of capsule by cutting around it below the lip of the bottle, and wipe shoulder and neck of bottle with a clean cloth. Carefully remove the cork with a corkscrew.
3) Remove bottle from decanting basket, be careful not to disturb deposit. Hold bottle in front of a light and slowly pour into a decanter until you see the deposit near the neck of the bottle, then stop pouring.

Question 17

Describe the steps to open a bottle of sparkling wine.

Answer 17

1) Ensure wine is well-chilled i.e. 6-10oC
2) Remove foil and loosen wire cage, holding cork securely in place
3) Tilt bottle at about 30o angle, gripping cork with one hand and gripping the base of the bottle with the other hand.
4) Turn the bottle (not the cork)
5) Hold cork steady, resisting its tendency to fly out, slowly ease it out of the bottle.
6) Gas pressure release should make a quiet ‘phut’ noise, not explosion and flying cork.

Question 18

Describe how many glasses and equivalent volumes can be traditionally poured from a standard 75cL bottle

Answer 18

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

Question 19

Describe the systems used to preserve an opened bottle of wine

Answer 19

1) (shortest method) replace closure and store wine in fridge - will only preserve for a few days.
2) Vacuum systems: oxygen is removed from the bottle and bottle is sealed. Unsuitable for sparkling wines which will lose their bubbles
3) Blanket systems: wine is blanketed with a gas heavier than oxygen to form protective layer between wine and air.