Storage and Service Flashcards

1
Q

Long term storage temp

A

10-15 C

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2
Q

Refridgeration effects

A

Can cause cork to harden and lose elasticity

Seal fails

Wine oxidizes

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3
Q

Light effect

A

Sunshine and artificial can heat wine

Artificial can cause bad aromas

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4
Q

Vibrations

A

Minimize to not disturbe wine

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5
Q

Room temperature issue

A

Air con and central heating mean room temp can be out of proper range

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6
Q

Warming a red wine

A

slowly in bottle

in glad in hands

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7
Q

Red wine above 18C

A

loses freshness and flavors

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8
Q

Ice bucket technique

A

75% filled

50% water

50% ice

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9
Q

Glass sizes

A

Red: big to allow air contact to develop wine

white and rose: medium to gather fruit flavors

Sparkling: flute to make more bubbles and aromas

Fortified: small but swirable

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10
Q

Soap in glass

A

Makes strange flavors

Can cause sparkling to lose bubbles

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11
Q

Wine preservation method

A

In fridge = only a few days

Vacuum system: removes oxygen, Unsuitable for sparkling

Blanket system: Blankets wine with gas heavier than oxygen

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12
Q

Medium/full-bodied oaked white service temp

A

Lightly chilled (10-13 C)

White Burgundy, Fumé Blanc

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13
Q

Light/medium-bodied white serviec temp

A

Chilled (7-10 C)

Muscadet, Pinot Grigio,, New Zealand Sauvignon Blanc, Fino Sherry

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14
Q

Sweet wine service temp

A

Well chilled (6-8 C)

Sauternes, Eiswein

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15
Q

Sparkling service temp

A

Well chilled (6-10 C)

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16
Q

Light-bodied red service temp

A

Lightly chilled (13 C)

Beaujolais, Valpolicella

17
Q

Medium/full-bodied red service temp

A

Room temp (15-18 C)

Red Bordeaux, Australian Shiraz, Chateauneuf-du-Pape, Barolo, Amarone, Vintage port