Service

Question 1

What temperature should Light-Bodied Whites be served?

Answer 1

45-50

Question 2

What temperature should Full-Bodied Whites be served?

Answer 2

50-55

Question 3

What temperature should Sweet Whites be served?

Answer 3

43-47

Question 4

What tempreature should Rose be served?

Answer 4

50-55

Question 5

What temperature should Light-Bodied red be served?

Answer 5

50-55

Question 6

What temperature should Medium-Bodied Red be served?

Answer 6

55-58

Question 7

What temperature should Full-Bodied Red be served?

Answer 7

59-64

Question 8

What temperature should Tawny Port be served?

Answer 8

54-61

Question 9

What temperature should Ruby/Vintage Port be served?

Answer 9

64-68

Question 10

What temperature should Fino Sherry be served?

Answer 10

43-47

Question 11

What temperature should Amontillado/Oloroso be served?

Answer 11

55

Question 12

What temperature should Pedrox Ximinez sherry be served?

Answer 12

55-58

Question 13

What temperature should sweet sherry be swerved?

Answer 13

43-47

Question 14

What temperature should dry Madiera be served?

Answer 14

48-52

Question 15

What temperature should sweet and Fresquiera Madeira be served?

Answer 15

64-68

Question 16

What temperature should Sweet Muscat vin du natural be served?

Answer 16

43-47

Question 17

What temperature should Vin Santo be served?

Answer 17

54-61

Question 18

What temperature should sparkling red be served?

Answer 18

50

Question 19

What temperature should sparkling white be served?

Answer 19

45-50

Question 20

What temperature should vintage Champagne be served?

Answer 20

50

Question 21

Where does a wine glass get placed on the table relative to the guests silverwear?

Answer 21

Right of the knife setting

Question 22

Where are the coasters for cork and wine placed on the table?

Answer 22

Right of the host

Question 23

Where does should the ice bucket be placed and what should accompany it?

Answer 23

To right of the host, within arms reach with a clean neatly folded serviette drapped over the back

Question 24

How should a bottle be held when presenting to the host?

Answer 24

framed by a clean and folded serviette, with the label facing outward

Question 25

What methods are allowed for opening a bottle of wine for a table?

Answer 25

In the air, tableside Side station - provided the wine and label remain in view of the host Gueridon, tableside In an ice bucket for still white wine service

Question 26

Once the bottle is presented, list the steps of opening the bottle of wine (not decanting)

Answer 26

1. Remove the foil - carefully 2. Place foil in your pocket 3. Wipe the cork with serviette 1 4. Insert corkscrew, careful not to penetrate through the other end of the cork 5. Remove cork from corkscrew 6. Wipe Cork 7. Present cork on coaster to host 8. Wipe the lip of the bottle with serviette 1 9. Pour taste for host (approx 1 oz) and wipe bottle with serviette 2 10. Once approved, pour in a clockwise manor for all guests ending with the host 11. If white or sparkling wine, ask the guest if they would prefer the bottle on the table or in the ice bucket 12. Ask if the host would prefer to keep the cork, removing it if not needed (keep cork in your pocket just incase they ask for it again at the end o their experience)

Question 27

List the steps of opening the bottle of wine with a decanter

Answer 27

Bring your LINED gueridon to the table with.... - serviettes 3 - Decanter - Lighter and candle - basket with wine in the basket - cork tray 3 - Cheesecloth 2. Present the wine to host IN the basket and return to the gueridon 3. Light a candle 4. Remove the foil - carefully 2. Place foil in your pocket 3. Wipe the cork with serviette 1 4. Insert corkscrew, careful not to penetrate through the other end of the cork 5. Remove cork from corkscrew 6. Wipe Cork 7. Present cork on coaster to the right host 8. Wipe the lip of the bottle with serviette 1 9. Remove wine from the basket and pour over a candle through cheesecloth in the decanter 10. Clean and present the bottle on a coaster to the right of the host 11. Pour taste for host (approx 1 oz) and wipe bottle with serviette 2 12. Once approved, pour in a clockwise manor for all guests ending with the host 13. Ask if the host would prefer to keep the cork, removing it if not needed (keep cork in your pocket just incase they ask for it again at the end o their experience) 14. Roll the gueridon away waiting to extinguish the candle (with the blade of your corkscrew) when you are a safe distance

Question 28

What should be repeated to the host when confirming the bottle they ordered?

Answer 28

1. producer 2. exact bottling (could be appellationed or variety depending on the wine 3. vintage

Question 29

When presenting sparkling wine, what are the options for bringing the wine to the table?

Answer 29

1. Carried in your arm, framed by a clean folded serviette 2. In the icebucket

Question 30

How many pours are allowed for each glass when serving sparkling wine into flutes?

Answer 30

2

Question 31

What options are available for pouring spirits or cordials tableside?

Answer 31

1. Pouring on the Gueridon using measurements. Placing glasswear on a tray and serving in the same order as wine 2. Free-pouring on the table

Question 32

When double decanting an older bottle or a bottle with sediment, how must the bottle be prepared before returning the wine to it?

Answer 32

Rinsed with cool distilled water

Question 33

Is decanting a Madeira necessary?

Answer 33

No because it has been bottled more recently and should have accumulated much sediment