Service

Question 1

Cabernet Sauvignon Producers

Answer 1

Bordeaux: Chateau Pichon Longueville

Napa: Shafer

Question 2

Merlot Producers

Answer 2

Bordeaux: Chateau la Conseillante

Napa: TK

Question 3

Syrah Producers

Answer 3

Northern Rhone: Rene Rostaing

Australia: Jim Barry

Question 4

Zinfandel Producer

Answer 4

Sonoma: Ridge

Question 5

Gamay Producer

Answer 5

Beajoulais: Dominique Piron Morgon

Question 6

Grenache Producers

Answer 6

Chateauneuf du Pape: Domaine du Vieux Telegraphe

South Australia: Charles Melton

Question 7

Malbec Producer:

Answer 7

Mendoza: Tomero

Question 8

Nebbiolo Producer:

Answer 8

Piedmont: Ceretto

Question 9

Pinot Noir Producer:

Answer 9

Cote D’or / Cote Nuit: Comte Georges de Vogue, Les Amoureuses

Willamette Valley: Soter

Question 10

Sangiovese Producer:

Answer 10

Tuscany: Fontodi

Question 11

Albarino Producer:

Answer 11

Rias Baxias: Salneval

Question 12

Chardonnay Producers:

Answer 12

Burgundy: Lafon, Domaines des Comtes

Napa: Stony Hill

Question 13

Chenin Blanc Producer:

Answer 13

Loire Valley: Vouvray Champalou

Question 14

Gewürztraminer Producer:

Answer 14

Alsace: Kuentz-Bas

Question 15

Pinot Gris Producers:

Answer 15

Alsace: Domaine Weinbach

Fruili: Schiopetto

Question 16

Riesling Producers:

Answer 16

Mosel: Dr. Loosen

Alsace: Trimbach

Clare Valley: Grosset

Question 17

Sauvignon Blanc Producers

Answer 17

Sancerre: Domain Pelle

Marlborough: Cloudy Bay

Question 18

Torrontés Producer:

Answer 18

Mendoza: Terrazas de los Andes

Question 19

Viognier Producer:

Answer 19

Condrieu Rhone Valley: Yves Cuilleron

Question 20

Before service, you should:

Answer 20

• Ensure wine lists are correct, clean, easy to read
• Glassware is clean, spotless, free of odor
• Glasses are polished with clean linen using steam
• Serviettes are folded and prepped
• Underliners, service trays, ice buckets, decanters are cleaned and polished
• Wine opening tools are organized
• Wines are organized and at correct temp

Question 21

What can touch the tablecloth during service?

Answer 21

Only glass stemware can touch the tablecloth.

Question 22

What must be placed on an underliner?

Answer 22

Bottles, corks, decanters

Question 23

How should glassware be brought to the table?

Answer 23

On a tray lined with a napkin

Question 24

Wine service is always performed at what side of the guest?

Answer 24

The right side

Question 25

The host is…

Answer 25

the person who orders the wine

Question 26

How do you serve the wine?

Answer 26

You serve the wine beginning with the host, then the person to the host’s left and continues clockwise regardless of gender

Question 27

When the host orders, you…

Answer 27

Repeat the order

Question 28

When you present the bottle you…

Answer 28

Show the label, repeat the wine’s name and vintage to confirm

Question 29

Where do serviettes go?

Answer 29

In your hand or on your forearm for the entire service. They cannot be placed in pockets or on the shoulder.

Question 30

How do you open a bottle of still wine?

Answer 30

With the label facing the host, cut the foil at the bottom lip in a semicircle on the front, and then a semicircle on the back. cut a c-section up to the top of the cork and slip off, and place the foil in your pocket. wipe the top of the cork with your serviette. put the corkscrew in at an angle and insert it all the way. use the top part of the corkscrew to open it a little bit, then use the bottom part of the corkscrew to open it all the way. wipe the top of the bottle with the serviette and serve the cork on an underliner to the right of the host.

Question 31

How do you serve a bottle of still wine?

Answer 31

You give the host a one-ounce pour and wait for the approval. after approval, serve the wine moving clockwise from the host. (going left). If there is a guest of honor, serve them first and then pour in a clockwise pattern regardless of gender.

Question 32

How often do you wipe the bottle?

Answer 32

You wipe the bottle once the foil is removed, after you remove the cork, and in between each pour to prevent drips.

Question 33

What do you do after you serve the still wine?

Answer 33

The bottle is placed on an underliner or in an ice bucket in reach of the host. Ask to remove the cork.

Question 34

Where do you place the glasses?

Answer 34

To the right of the guest, lined up with the knife

Question 35

How do you prepare for sparkling wine service?

Answer 35

You prepare flutes, an ice bucket, stand, and two serviettes. Make sure the bottle is properly chilled.

Question 36

Describe opening sparkling wine.

Answer 36

• Cut the foil cleanly at the bottom of the cage with the blade of a corkscrew – using the tab is allowed but not preferred
• Remove the foil and place in the sommelier’s pocket
• Place a clean serviette over the cage with the sommelier’s thumb or hand over the cork
• Maintain control at all times – always point the bottle away from the guests
• Untwist the wire cage and loosen for removal – always keep the hand or thumb over the cork
• Firm up your grip on the cork and twist the bottle (not the cork) while holding at a 45-degree angle – this is done in the air or against
  the inside of the bucket but never against the body
• Keeping the bottle at the 45-degree angle, release the cork as quietly as possible until the initial rush of CO2 dissipates
• Remove the cage from the cork and place in the sommelier’s pocket
• Place the cork on the underliner to the host’s right
• Wipe the lip of the bottle thoroughly before serving

Question 37

How do you serve sparkling wine?

Answer 37

Hold the bottle with the right hand or by the bottom of the bottle (not the punt) as in still wine service
- Two fingers under the neck for support is acceptable
- Face the label toward the host and pour a 1-1.5 ounce taste, use serviette to prevent drips
- Wait for the host’s approval
- Once the host approves the wine, pour for the guests in standard order (see Standard Service above)
- Fill glasses evenly (up to 3/4 full), one glass at a time with a maximum of two pours per glass
- After serving the host, place the bottle either in the ice bucket or on the table according to the host’s preference
o 1st Method – place the bottle in the ice bucket to the host’s right within their reach
o 2nd Method – place the bottle on an underliner on the table within reach of the host
- Ask the host for permission to remove the cork and bottle underliner if it is not utilized

Question 38

What happens with a screwcap closure in service?

Answer 38

Present the bottle in the standard manner

• Remove the screw cap as quietly as possible and place in the sommelier’s pocket
• The screw cap is not presented
• Wipe the lip of the bottle with a clean serviette

Question 39

What happens with a synthetic corks in service?

Answer 39

Synthetic corks are to be treated in the same manner as natural corks

Question 40

Serving temperature for sparkling wine

Answer 40

42°- 50°F

Question 41

Serving temperature for white wine

Answer 41

It ranges from 42-59 degrees, but depends on the body. A lower body, it is colder, a higher body it is on the warmer end of the spectrum.

Question 42

Serving temperature for rose

Answer 42

45°- 55°F

Question 43

Serving temperature for red wine

Answer 43

50°- 65°F. but depends on the body. A lower body, it is colder, a higher body it is on the warmer end of the spectrum.

Question 44

Serving temperature for port, madeira, sherry

Answer 44

55°- 62°F

Question 45

Serving temperature for beer

Answer 45

40°- 50°F

Question 46

How do you store cork finished table wines?

Answer 46

On their side

Question 47

How do you store spirits?

Answer 47

Standing up

Question 48

How do you store fortified wines?

Answer 48

Standing up