Serving/Storing/Food

Question 1

Service temp for sweet wines
Sauterns
Eiswein

Answer 1

6-8 C Well chilled

Question 2

Service temp for sparkling wines

Champagne, Cava, Asti

Answer 2

6-10 C Well Chilled

Question 3

Service Temp for light-med body whites

Muscadet, Pinot Grigio, Fino Sherry, NZ SB

Answer 3

7-10 Chilled

Question 4

Service Temp for med-full body oaked whites

White Burgundy, Fume Blanc

Answer 4

10-13 C Lightly Chilled

Question 5

Service Temp for light body reds

Beaujolais, Valpolicella

Answer 5

13 C Lightly Chilled

Question 6

Service Temp for med-full body reds

Red Bordeaux, Rioja, Australian Shiraz, Châteauneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage port

Answer 6

15-18 C Room Temp

Question 7

If a red wine is warmer than 18 C …

Answer 7

… it will lose freshness and flavours will becone muddled

Question 8

If a red wine is too cool…

Answer 8

… will taste thin and harsh

Question 9

Storing eine in artificial light can cause…

Answer 9

… upleasant flavours to develop

Question 10

Keep wine from strong light because…

Answer 10

… heat will make wine stale and old before its time

Question 11

For long term storage, temp should be…

Answer 11

… 10-15 C and constant

Question 12

Red wines are served in … because…

Answer 12

… larger-sized glasses to allow larger surface air contact with the wine and development of aromas and flavours

Question 13

White and Rose wines are served in … because…

Answer 13

… med sized glasses so that the fresh, fruit characteristics are gathered and directed towards the top of the glass

Question 14

Champagne is served in … because…

Answer 14

Flute glasses to enhance the bubble effect and flavours, as bubbles stay longer moving from the bottom to the top of the glass

Question 15

Fortified wines are served in … because…

Answer 15

Small glasses because of their high alcohol. Should still be large enougj to allow swirling

Question 16

Opening and serving wine

Answer 16

1- Polish the glass with linen cloth
2- With a capsule remover or cutter, remove the top of the capsule bu cutting around below the lip of the bottle
3- wipe the neck of the bottle with a clean cloth
4- using the corkscrew, draw the cork gently and as clean as possible
5- clean the neck of the bottle inside out with a clean clot
6- pour a sample into a glass to check the wine’s condition

Question 17

Opening Champagne

Answer 17

1- Chill well the champagne to the correct temperature (6-10°C)
2- Remove the foil
3- Loosen the wire cage and hold the cork securely at all times
4- Tilt the bottle at an angle of 30°, while gripping the cork with one hand and the baseof the bottle with the other
5- Turn the bottle, not the cork
6- Hold the cork steady, resistinf its tendency to fly out and ease it slowly out of the bottle with a quiet phut! :)
Avoid explosion and flying cork.

Question 18

Decanting Wine, eg, Vintage Port

Answer 18

1- Remove the bottle horizontally from its rack.
2- Place in a decanting basket if available, if not, hold the bottle carefully making sure the deposit is not agitated.
3- Very gently remove the top of the capsule
4- Clean the remove the cork
5- Remove the bottle from the basket, still careful not to disturb the deposit
6- Holding the bottle in front of a light source, our the wine carefully in the decanter until the deposit can be seen near the neck of the bottle. Stop pouring at th,s point

Question 19

Advise two methods for extending the life of an opened wine.

Answer 19

1- Vacuum Systems: Oxygen is removed from the bottle and the bottle is sealed
not applicaple for Champagne as it will lose its bubbles
2- Blanket Systems: Blanketing the wine with a gas heavier than oxygen thereby forming a protective layer between the wine and oxygen

Question 20

Sweetness in food increases/decreases… in wine

General pairing rule..

Answer 20

Sweetness in food
-Increases perception of bitterness, astringency, acidity and the warming effect of alcohol in the wine
-Decreases perception of body, sweetness and fruitiness in the wine
Select a wine that has a higher level of sweetness then the dish

Question 21

Umami in food increases/decreases… in wine

General pairing rule..

Answer 21

Umami in food
-Increases perception of bitterness, astringency, acidity and the warming effect of alcohol in the wine
-Decreases perception of body, sweetness and fruitiness in the wine
High tannin wines balanced with concentrated fruit flavours can better cope with Umami.

Question 22

What kind of wines do not cope well with Umami food

Answer 22

Low tanins reds
Whites made with oak or skin contact
can become surprisingly bitter and unbalanced with Umami rich foods
Muscadet, Champagne, Rias Baixas Albarino, Hunter V semillon can be successfully pair with oysters.
Unoaked: so there is no bitter component to be spoiled by the umami taste
High in acidity: so wine seems vibrant and refreshing when oysters are eaten wşth lemon juice.

Question 23

What can counteract the adverse effect of Umami on wine?

Answer 23

Salt or acid
eg: Cured or smoked seafood and meat, Parmesan

umami fish served usually served with lemon

Question 24

Acidity in food increases/decreases… in wine

General pairing rule..

Answer 24

Acidity in food

• Increases perception of body, sweetness and fruitiness in the wine
• Decreases perception of acidity in the wine

Select a wine that has a higher level of acidity then the dish as food with higher acidity can make the wine seem flat, flabby and lacking focus.

Question 25

Salt in food increases/decreases… in wine

General pairing rule..

Answer 25

Salt in food

• Increases perception of body in the wine
• Decreases perception of bitterness, astringency and acidity in the wine

Question 26

Bitterness in food increases/decreases… in wine

General pairing rule..

Answer 26

Bitterness in food
-Increases perception of bitterness in the wine

Consider white wines or low-tannin reds

Question 27

Chilli Heat in food increases/decreases… in wine

General pairing rule..

Answer 27

Chilli Heat in food

• Increases perception of bitterness, astringency, acidity and the burning effect of alcohol in the wine
• Decreases perception of body, richness, sweetness and fruitiness in the wine

Consider white wines or low-tannin reds, without high alcohol, which increases burning sensation of the Chilli. Fruity and sweeter wines can counteract the reduced sensation of sweetness and fruitiness in the wine

Question 28

Success of pairing methods depends on…

Answer 28

Structural Pairing:
interaction of structural componenets in the food (sugar, fat/oil, salt, etc) and the wine (sugar, acid, alcohol, tannin, etc).