Chapter Twenty Three - Wine Etiquette and Service Flashcards
T/F
On a restaurant table, wine glasses should be set to the left of the water glass
False
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
True
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
False
T/F
A combination of ice and water will chill wine faster than ice alone
True
T/F
Some people prefer high acid reds, such as chiant and beaujolais, to be served slightly chilled
True
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
True
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
False
T/F
Once removed from the bottle, the cork should be placed on the table, to the right of the host
True
T/F
While pouring wine at a table, it is customary to move clockwise around the table
True
T/F
Upon approval of the wine, the host should always be served first
False
T/F
Using a 5 ounce pour, one standard bottle of wine should easily serve 7 people
False
A champagne cork can fly across the room at ____ mph
65 MPH
Sparkling wines should be served at a temperature of
6 - 8 C
If red wine is served too warm, the taste of _____ may become predominant
alcohol
The purpose of decanting is to
allow a wines aromas and flavors to develop by exposing it to oxygen
What wines may be improved via decanting to soften and mellow out their tannins with exposure to air
Young, robust red wines
What wines may be improved by decanting an hour or two before serving
Complex wines with moderate aging
What wines should be decanted with care and consumed immediately after decanting
Fully aged and mature wines
What wines such as those produced by Domaine Zind-Humbrect may improve with decanting to reduce their reductive nature
Biodynamic
What is the ideal temperature for a wine cellar
50 - 60 F / 10 -1 5 C
What is the ideal level of humidity for a wine cellar
65% - 75%
What is the best practice to follow for the table service of wine?
Serve from the customers right, with the wine glass placed on the right hand side of the customers place setting
How many standard 5 ounce pours does a standard 750 ml bottle contain
Five
Of the following wines, which should be served the coldest
- Dry white bordeaux
- oregon pinot noir
- nv champ
- Beaujolias
NV Champ
During table service, what is the appropriate thing to do once the server has removed the capsule from the top of the wine bottle?
The server should place it in an apron or pocket
During table service, what should a server do once they have removed the cork from the bottle?
The server should place it on the table to the right of the host
