Service (& Temperatures)

Question 1

Sweet and dry sparkling

Answer 1

6-8C

Question 2

Dry whites, young and fruity

Answer 2

8-10C

Question 3

*Aromatic dry whites
*Off/Medium dry rose

Answer 3

10-12C

Question 4

*Sweet and fortified wines
*Full Body and aged whites

Answer 4

12-14C

Question 5

*Light reds, delicate and fruity, low tannins
*Red wines with carbonic maceration

Answer 5

14-16C

Question 6

*Sweet and fortified reds
*Medium bodied reds with medium tannins

Answer 6

16-18C

Question 7

Long aged full body, robust reds

Answer 7

18-20C

Question 8

*Lager beer
*Pilsner

Answer 8

7-9C

Question 9

Weiss beer

Answer 9

10-11C

Question 10

Trappist beer

Answer 10

11-16C

Question 11

*Lambic
*Ale

Answer 11

10-14C

Question 12

Stout (Dark beer)

Answer 12

10-15C

Question 13

Vodka

Answer 13

0-4C

Question 14

Young Grappa

Answer 14

10-12C

Question 15

*Rum
*Blended whisky

(Short aging)

Answer 15

14-16C

Question 16

*Calvados
*Rum
*Whisky

(Aged)

Answer 16

16-18C

Question 17

*Brandy
*Armagnac
*Cognac

Answer 17

18-20C

Question 18

Water to ice ratio for dry white and rose wine

Answer 18

2/3 Water
1/3 Ice

Question 19

Water to ice ratio for sparkling wines (e.g. Champagne, Franciacorta)

Answer 19

1/2 Water
1/2 Ice

Question 20

What range of temperatures and humidity levels should the cellar be?

Answer 20

11-15C
65/75% relative humidity

Question 21

Why decant a wine?

Answer 21

*To filter/stop sediment or deposits accumulated during maturation.
*To allow wine to breathe, releasing aromas and bouquet

Question 22

Parts of a wine glass

Answer 22

*Bowl
*Stem
*Foot