Serving/Storing/Food Flashcards
Service temp for sweet wines
Sauterns
Eiswein
6-8 C Well chilled
Service temp for sparkling wines
Champagne, Cava, Asti
6-10 C Well Chilled
Service Temp for light-med body whites
Muscadet, Pinot Grigio, Fino Sherry, NZ SB
7-10 Chilled
Service Temp for med-full body oaked whites
White Burgundy, Fume Blanc
10-13 C Lightly Chilled
Service Temp for light body reds
Beaujolais, Valpolicella
13 C Lightly Chilled
Service Temp for med-full body reds
Red Bordeaux, Rioja, Australian Shiraz, Châteauneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage port
15-18 C Room Temp
If a red wine is warmer than 18 C …
… it will lose freshness and flavours will becone muddled
If a red wine is too cool…
… will taste thin and harsh
Storing eine in artificial light can cause…
… upleasant flavours to develop
Keep wine from strong light because…
… heat will make wine stale and old before its time
For long term storage, temp should be…
… 10-15 C and constant
Red wines are served in … because…
… larger-sized glasses to allow larger surface air contact with the wine and development of aromas and flavours
White and Rose wines are served in … because…
… med sized glasses so that the fresh, fruit characteristics are gathered and directed towards the top of the glass
Champagne is served in … because…
Flute glasses to enhance the bubble effect and flavours, as bubbles stay longer moving from the bottom to the top of the glass
Fortified wines are served in … because…
Small glasses because of their high alcohol. Should still be large enougj to allow swirling
Opening and serving wine
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
Opening Champagne
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.
Decanting Wine, eg, Vintage Port
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
Advise two methods for extending the life of an opened wine.
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
Sweetness in food increases/decreases… in wine
General pairing rule..
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
Umami in food increases/decreases… in wine
General pairing rule..
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.
What kind of wines do not cope well with Umami food
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.
What can counteract the adverse effect of Umami on wine?
Salt or acid
eg: Cured or smoked seafood and meat, Parmesan
umami fish served usually served with lemon
Acidity in food increases/decreases… in wine
General pairing rule..
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.
Salt in food increases/decreases… in wine
General pairing rule..
Salt in food
- Increases perception of body in the wine
- Decreases perception of bitterness, astringency and acidity in the wine
Bitterness in food increases/decreases… in wine
General pairing rule..
Bitterness in food
-Increases perception of bitterness in the wine
Consider white wines or low-tannin reds
Chilli Heat in food increases/decreases… in wine
General pairing rule..
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
Success of pairing methods depends on…
Structural Pairing:
interaction of structural componenets in the food (sugar, fat/oil, salt, etc) and the wine (sugar, acid, alcohol, tannin, etc).
