Chapter 3 - Storage & Service of Wine

Question 1

3 points of storing wine

Answer 1

1. Kept at cool constant temperatures
2. keep away from strong lights / sunshine
3. with a cork it should be stored on it’s side

Question 2

shape of sparkling wine glasses

Answer 2

tulip-shaped glasses

Question 3

steps to take before serving

Answer 3

check appearance
check there are no bits floating in the wine
check for faults in aromas ( wet cardboard / vinegar )

Question 4

Wine Faults

Answer 4

Cork Taint - aromas are muted and appear less fresh
Failure of closure - wine will oxidise - will lack freshness
Heat damage - loose freshness

Question 5

2 Systems to keep Wine Fresh

Answer 5

Vaccum System

Blanket System

Question 6

Service temperature + Sample - Sweet Wine

Answer 6

Well chilled - 6-8C

Sauterness

Question 7

Service temperature + Sample - Sparkling Wine

Answer 7

Well Chilled - 6-10C

Champagne

Question 8

Service temperature + Sample - light-, medium bodied ( white & rose )

Answer 8

Chilled - 7-10C

Pinot Grigio

Question 9

Service temperature + Sample - Full bodied White

Answer 9

Lightly chilled - 10-13C

Oaked Chardonnay

Question 10

Service temperature + Sample - Light-bodied red

Answer 10

Room Temperature or lightly chilled - 13-18C

Beaujolais

Question 11

Service temperature + Sample - Medium, - Full-Bodied red

Answer 11

Room Temperature - 15-18C

Shiraz

Question 12

Steps to opening a bottle of sparkling

Answer 12

1. remove the foil and loosen wire cage
2. must keep cork covered with hand for safety
3. hold bottle at angle - hold cork with one hand and bottle with other
4. holding the CORK turn the BOTTLE
5. hold the cork so the pressure in the bottle does not force the cork out

Question 13

Wines with a heavy deposit need to be …

Answer 13

decanted

Question 14

after decanting - stop pouring when ..

Answer 14

the deposit can be seen at the neck