Chapter 3: Storage and Service of Wine Flashcards
Rules for long-term storage of wine
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
Recommended service temperature for medium/full bodied oaked white wines e.g. White Burgundy, Fume Blanc
Lightly chilled 10-13oC
Recommended service temperature for light/medium-bodied white wines e.g. Muscadet, Pinot Grigio, NZ Sauvignon Blanc, Fino Sherry
Chilled 7-10oC
Recommended service temperature for sweet wines e.g. Sauternes, Eiswein
Well chilled 6-8oC
Recommended service temperature for sparkling wines e.g. Champagne, Cava, Asti
Well chilled 6-10oC
Recommended service temperature for light-bodied red wines e.g. Beaujolais, Valpolicella
Lightly chilled 13oC
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
Room temperature 15-18oC
Characteristics of red wine glass
Large size to allow air to come into contact with larger surface area to develop aromas and flavours
Characteristics of white wine and Rose glass
Medium-size so that freshness and fruit characteristics are gathered and directed to top of the glass
Characteristics of sparkling wine glass
Flute glass enhances effect of bubbles - travel through larger volume of wine before bursting at the top of the glass
Characteristics of fortified wine glass
Small glass because of high alcohol content, but should be big enough to swirl and nose
Describe possible measures you can get from a standard 75cL bottle
6 x 125mL glasses
4 x 175mL glasses
3 x 250mL glasses
Methods to preserve opened wine
Store in fridge
Vacuum system (note this is unsuitable for sparkling wine)
Blanket system
Describe how to use an ice bucket. Why is using just ice insufficient?
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.
Describe the steps to open a bottle of still wine
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.
Describe the steps to decant a wine, and for which wines this is most appropriate for.
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.
Describe the steps to open a bottle of sparkling wine.
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.
Describe how many glasses and equivalent volumes can be traditionally poured from a standard 75cL bottle
6x 125mL glasses
4x 175mL glasses
3x 250mL glasses
Describe the systems used to preserve an opened bottle of wine
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.