Chapter Twenty Three - Wine Etiquette and Service

Question 1

T/F

On a restaurant table, wine glasses should be set to the left of the water glass

Answer 1

False

Question 2

T/F

If you need to set glasses while the customer is seated, it is best to place the glasses on the table from the right hand side of the customer

Answer 2

True

Question 3

T/F

Soap residue left on flutes will cause the bubbles in a sparking wine to become agitated and will often cause the glass to overflow

Answer 3

False

Question 4

T/F

A combination of ice and water will chill wine faster than ice alone

Answer 4

True

Question 5

T/F

Some people prefer high acid reds, such as chiant and beaujolais, to be served slightly chilled

Answer 5

True

Question 6

T/F

A bottle of wine that has been ordered by the host should be presented to the host before opening, with the label facing up

Answer 6

True

Question 7

T/F

After removing the top of the capsule from a bottle of wine, it should be placed on the table or in the ice bucket

Answer 7

False

Question 8

T/F

Once removed from the bottle, the cork should be placed on the table, to the right of the host

Answer 8

True

Question 9

T/F

While pouring wine at a table, it is customary to move clockwise around the table

Answer 9

True

Question 10

T/F

Upon approval of the wine, the host should always be served first

Answer 10

False

Question 11

T/F

Using a 5 ounce pour, one standard bottle of wine should easily serve 7 people

Answer 11

False

Question 12

A champagne cork can fly across the room at ____ mph

Answer 12

65 MPH

Question 13

Sparkling wines should be served at a temperature of

Answer 13

6 - 8 C

Question 14

If red wine is served too warm, the taste of _____ may become predominant

Answer 14

alcohol

Question 15

The purpose of decanting is to

Answer 15

allow a wines aromas and flavors to develop by exposing it to oxygen

Question 16

What wines may be improved via decanting to soften and mellow out their tannins with exposure to air

Answer 16

Young, robust red wines

Question 17

What wines may be improved by decanting an hour or two before serving

Answer 17

Complex wines with moderate aging

Question 18

What wines should be decanted with care and consumed immediately after decanting

Answer 18

Fully aged and mature wines

Question 19

What wines such as those produced by Domaine Zind-Humbrect may improve with decanting to reduce their reductive nature

Answer 19

Biodynamic

Question 20

What is the ideal temperature for a wine cellar

Answer 20

50 - 60 F / 10 -1 5 C

Question 21

What is the ideal level of humidity for a wine cellar

Answer 21

65% - 75%

Question 22

What is the best practice to follow for the table service of wine?

Answer 22

Serve from the customers right, with the wine glass placed on the right hand side of the customers place setting

Question 23

How many standard 5 ounce pours does a standard 750 ml bottle contain

Answer 23

Five

Question 24

Of the following wines, which should be served the coldest

• Dry white bordeaux
• oregon pinot noir
• nv champ
• Beaujolias

Answer 24

NV Champ

Question 25

During table service, what is the appropriate thing to do once the server has removed the capsule from the top of the wine bottle?

Answer 25

The server should place it in an apron or pocket

Question 26

During table service, what should a server do once they have removed the cork from the bottle?

Answer 26

The server should place it on the table to the right of the host