Chpt 3 - Storage and Servcie of Wine

Question 1

WHICH STATEMENT IS MOST APPROPRIATE FOR STORING WINE?

a. Poor storage can create faulted wines
b. Wines mature well in extremes of temperature
c. Wines sealed with a screwcap should be stored on its side
d. Bright light helps a wine retain its freshness

Answer 1

Poor storage can create faulted wines

Question 2

WHICH DEGREE IS GENERALLY ACCEPTED AS “ROOM TEMPERATURE?”

a. 6C / 46F
b. 12C / 50F
c. 18C / 64F
d. 24C / 75F

Answer 2

18C / 64F

Question 3

WHICH TYPE OF WINE IS BEST SERVED IN A FLUTE?

a. Sparkling Wine
b. Dry Red Wine
c. Dry White Wine
d. Fortified Sweet Wine

Answer 3

Sparkling Wine

Question 4

WHICH STYLE OF WINE COULD BE SERVED AT THE WARMEST TEMPERATURE RANGE?

a. Still Red wine
b. Rose` wine
c. Sparkling wine
d. Sweet wine

Answer 4

Still Red Wine

Question 5

WHICH OF THE FOLLOWING WINES SHOULD BE SERVED AT THE COOLEST TEMPERATURE RANGE?

a. Beaujolais
b. Champagne
c. Pinot Grigio
d. Shiraz

Answer 5

Champagne

Question 6

AN ICE BUCKET WILL EFFICIENTLY CHILL A WINE IF:

a. The bucket is filled with ice only
b. The bucket is filled with ice and a little water
c. The bucket is filled with both parts ice and cold water
d. The bucket is filled of mostly water and a little ice

Answer 6

The bucket is filled with both parts ice and cold water

Question 7

WHEN OPENING A BOTTLE OF SPARKLING WINE, ONE SHOULD ALWAYS:

a. Hold the cork secure while loosening the cage
b. Hold the bottle at an angle
c. Turn the bottle, not the cork
d. All of the above

Answer 7

Hold the cork secure while loosening the cage
Hold the bottle at an angle
Turn the bottle, not the cork

ALL OF THE ABOVE

Question 8

WHEN DECANTING AN AGED RED WINE, WHY SHOULD IT BE HELD NEAR A LIGHT SOURCE?

a. It helps prevent the sediments from being agitated
b. It helps bring the wine up to room temperature
c. It helps with seeing when sediments collect in the neck
d. None of the above

Answer 8

It helps with seeing when sediments collect in the neck

Question 9

AROMAS OF DAMP CARDBOARD AND MUTED FRUIT FLAVORS IS INDICATIVE OF:

a. A wine that has been in contact with a cork contaminated with TCA
b. A wine that has been unintentionally exposed to oxygen by a failed closure
c. A wine that has been damaged by exposure to heat or sunlight
d. A wine that has thrown sediment from prolonged aging in a bottle

Answer 9

A wine that has been in contact with a cork contaminated with TCA

Question 10

A BLANKET SYSTEM:

a. Chills a wine to proper serving temperature
b. Adds a layer of gas to protect remaining wine from oxidation
c. Is a decanting method that efficiently allows a wine to breathe
d. None of the above

Answer 10

Adds a layer of gas to protect remaining wine from oxidation