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WSET Level 1 Wine - Personal Study > Learning Outcome III - Key Principles & Practices in Wine Storage & Service > Flashcards

Learning Outcome III - Key Principles & Practices in Wine Storage & Service Flashcards

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1
Q

What type of wine should be paired with acidic foods?

A

a wine that matches the level of acidity
ex. Sauv Blanc or Chianti

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2
Q

When opening a bottle of Sparkling Wine, what is the most important part of the bottle to keep control of?

A. the cage
B. the bottom
C. the cork
D. the foil

A

C. the cork

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3
Q

What type of wine should be paired with fatty or oily food?

A

a wine with high acidity
ex. sauv blanc

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4
Q

Name the 5 main tastes we can sense with the taste buds

A

Sweet
Umami (savory)
Salt
Acid
Bitterness

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5
Q

Well Chilled is

A

43-50 F

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6
Q

Wine Serving Temperatures

A

Well Chilled
Chilled
Lightly Chilled
Room Temp

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7
Q

What type of wine should be paired with green bitter food?

A

a white wine

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8
Q

These systems rely on a pump to remove the air from inside the bottle.

A

Vacuum System

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9
Q

Acidic food makes the wine seem….

A

less drying/bitter
less acidic
more fruity and sweet

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10
Q

Sweet food makes the wine seem…

A

more drying/bitter
more acidic
less sweet and fruity

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11
Q

Name the foes of wine with food and wine pairing

A

Sweet and Umami

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12
Q

Name two main types of wine preservation

A

Vacuum System
Blanket System

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13
Q

What wines are well chilled?

A

Sparkling and sweet wines
ex. Champagne, Cava, Sauternes

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14
Q

What happens if a cork dries out?

A

it can let air into the bottle, which will make the wine lose its fruit character

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15
Q

5 steps for opening a sparkling bottle of wine

A

remove foil
loosen wire cage, hand firmly over cork
hold bottle on angle
turn bottle, not cork
hold cork back as it emerges slowly

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16
Q

Name the friends of wine with food and wine pairing

A

Acid and Salt

17
Q

Salty food makes the wine seem….

A

less drying/bitter
less acidic
more fruity
more body

18
Q

Fatty/oily foods make the wine seem…

A

less acidic

19
Q

Room Temperature is

A

59-64 F

20
Q

What type of wine should be paired with a food high in sugar?

A

a wine with just as much sugar
ex. Dessert wine

21
Q

Hot (chili) foods make the wine seem….

A

increase the heat from the chili
alcohol in the wine seem more noticeable

22
Q

What type of wine should be paired with highly flavored foods?

A

Full bodied red that matches the flavor intensity
ex. Chateauneauf-du-Pape

23
Q

What wines are stored at room temp?

A

Medium to full bodied red
ex Syrah/Shiraz

24
Q

What wines are chilled?

A

light to medium bodied white & rose
ex. Pinot Grigio

25
Q

These systems pump a gas into the bottle which pushes the air out of the bottle. The gas will not harm the wine.

A

Blanket System

26
Q

What type of wine should be paired with salty food?

A

a wine high in acid, high in tannin, or oaked
ex. Sauv Blanc, Chardonnay, or Champagne

27
Q

Chilled is

A

45-50 F

28
Q

Highly flavored foods make the wine seem….

A

overwhelmed by the food flavors

29
Q

Wines sealed with a screwcap can be stored____

A

standing up

30
Q

Lightly Chilled is

A

50-55 F

31
Q

4 steps for opening a still bottle of wine

A

Remove foil
screen corkscrew
use lever to draw out cork
wipe inside and out of bottle

32
Q

If a wine is sealed with a cork then it should be stored on its______

A

side

33
Q

What type of wine should be paired with Umami food?

A

a wine that is pretty and low in tannin

34
Q

What type of wine should be paired with other bitter food (ex chocolate or coffee)?

A

a low tannin, fruity red wine

35
Q

Umami food makes the wine seem…

A

more drying/bitter
more acidic
less sweet and fruity

36
Q

What wines are lightly chilled?

A

Full-bodied white
light bodied red
ex. Oaked Chardonnay, Beaujolais

37
Q

Name 3 types of wine that should be paired with spicy foods?

A

a fruity whie wine
a fruity red wine low in tannin
lower alcohol sweet wines

WSET Level 1 Wine - Personal Study (3 decks)

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