Service: WSET L3 Learning Outcome 5

Question 1

What are the optimal conditions for wine storage?

Answer 1

Cool temperature, horizontal, away from light and vibrations.

Question 2

What is the ideal temperature range for wine storage?

Answer 2

Cool and consistent 10-15 degrees. Cork bottles should be stored horizontally.

Question 3

How does light affect wine storage?

Answer 3

Natural and artificial light heat the wine and can make it stale. Artificial light can cause unpleasant flavor development in some wines.

Question 4

What impact do vibrations have on wine storage?

Answer 4

Vibrations can disturb sediment in bottles.

Question 5

What is the sequence of service for white wine?

Answer 5

Capsule, clean, cork, clean, sample, pour.

Question 6

What is the sequence of service for rosé wine?

Answer 6

Capsule, clean, cork, clean, sample, pour.

Question 7

What is the sequence of service for red wine?

Answer 7

Capsule, clean, cork, clean, sample, pour.

Question 8

What is the sequence of service for sparkling wine?

Answer 8

Remove foil and loosen cage (holding until the end). 30-degree angle, turn the bottle not the cork, ease cork out of the bottle.

Question 9

What is the sequence of service for decanting wine?

Answer 9

Remove horizontally, decanting basket, remove capsule and clean, remove cork, pour gently using light until deposit can be seen near the neck.

Question 10

What are the temperature categories for wine service?

Answer 10

Well chilled, chilled, lightly chilled, room temperature.

Question 11

What are the glassware requirements for red wine?

Answer 11

Red wine requires larger bowls to develop and present flavor.

Question 12

What are the glassware requirements for white wine?

Answer 12

White wines require medium bowls that direct fresh fruit towards the top of the glass.

Question 13

What are the glassware requirements for sparkling wine?

Answer 13

Sparkling wines are traditionally served in flutes, but white wine glasses increase surface area for intensity.

Question 14

What are the two preservation methods for wine?

Answer 14

Vacuum or inert gas.

Question 15

What is cork taint?

Answer 15

TCA cork taint has aromas of damp cardboard. It mutes the fruit and the wine will appear less fresh.

Question 16

What is oxidation in wine?

Answer 16

Opposite of reduction. Typically caused by cork failure. Deeply coloured, toffee honey caramel notes, lack of freshness and fruitiness.

Question 17

What is reduction in wine?

Answer 17

Opposite of oxidation. Stinky characters of rotten eggs, boiled cabbage, and onions or blocked drains.

Question 18

What is volatile acidity in wine?

Answer 18

At high concentration, aromas of vinegar or nail polish remover.

Question 19

What is Brettanomyces?

Answer 19

Yeast that gives plastic or animal aromas, sometimes hospital, bandaid, smoked meat, sweaty horses.

Question 20

What does it mean when wine is out of condition?

Answer 20

Lost vibrancy and freshness, dull and stale. Too old or poorly stored.

Question 21

What is high sulfur dioxide in wine?

Answer 21

High sulphur acrid match burned smell can mask fruitiness.

Question 22

How does sweetness in wine relate to food pairing?

Answer 22

Sweetness in a wine should be higher than the dish to preserve its effect.

Question 23

How does acidity in food affect wine?

Answer 23

Acidity in food increases perception of body, sweetness, and fruitiness in the wine, but decreases the acidity.

Question 24

How do tannins interact with food?

Answer 24

Tannins are accentuated in dishes that unbalance the sweetness, acidity, and bitterness of the wine.

Question 25

How does fruitiness in wine relate to food?

Answer 25

Fruitiness of wine is undermined by sweetness, umami, acidity, and chili heat of the dish.

Question 26

How does alcohol level in wine relate to food?

Answer 26

Alcohol level is affected by umami and chili heat foods.

Question 27

How should high sugar dishes be paired with wine?

Answer 27

Dishes with high sugar should be paired with high sugar wine as the food will diminish the wine’s sweetness.

Question 28

How do high acid foods pair with wine?

Answer 28

High acid foods pair well with wines, but highly acidic foods should be matched with highly acidic wines.

Question 29

What is the effect of umami on wine?

Answer 29

Umami emphasizes astringency and bitterness in the wine. Wines should therefore have concentrated primary notes.

Question 30

How does salt in food affect wine pairing?

Answer 30

High salt foods pair well with wines. Salt in food increases perception of body and decreases astringency, bitterness, and acidity of the wine.

Question 31

How does bitterness in food affect wine?

Answer 31

Dishes high in bitterness emphasize the bitterness in the wine. Consider white or low-tannin red wine.

Question 32

How should dishes high in chili be paired with wine?

Answer 32

Dishes high in chili should be paired with lower alcohol wines. Red wines should be low-tannin.

Question 33

How does fat in a dish affect wine pairing?

Answer 33

Fat in a dish should be matched with acidity in wine that can contrast through the richness.

Question 34

How should flavor intensity be matched in food and wine?

Answer 34

Commonly match the flavor intensity of food and wine, but highly intense dishes such as curry can be successfully paired with a light unaromatic wine.

Question 35

What are the social and health issues associated with wine?

Answer 35

Excess consumption of wine.

Question 36

What are the effects and complexities of excess consumption of wine?

Answer 36

Alcohol affects behavior and can become antisocial. Alcohol is addictive and can lead to short and long-term health effects.