Learning Outcome 6

Question 1

Identify the ideal conditions for storing and methods for preserving wine.

Answer 1

Temperature
Light
Position of bottle

Preserving:
Vacuum system, blanket system

Question 2

State the recommended service temperature for types and styles of wine

Answer 2

White and rose wines
Sparkling wine - well chilled (6-10)
Sweet wines - well chilled (6-8)
Light and medium bodied white and rose wines - chilled (7-10)
Full bodied white - lightly chilled (10-13)

Red wines
Medium and full bodied red wines - room temp(15-18)
Full bodied red wines - room temp or lightly chilled (13-18)

Question 3

State the correct procedures for opening and serving wine.

Answer 3

Opening Decanting: Still wine, sparkling wine

Serving wine: glassware, checks on the appearance and nose of the wine

Question 4

Identify common faults affecting the aroma and flavors of wine

Answer 4

Cock taint, failure of closure and heat damage

Question 5

Identify the principal good and wine interaction

Answer 5

Component in food that affect wine:
Sweetness,umami,acid,salt, flavor intensity, fat, chili heat

Component In wine that are affected by food:
Sweetness, acidity, bitterness (from tannins, oak), fruitiness, alcohol