Storage and Service Flashcards
Long term storage temp
10-15 C
Refridgeration effects
Can cause cork to harden and lose elasticity
Seal fails
Wine oxidizes
Light effect
Sunshine and artificial can heat wine
Artificial can cause bad aromas
Vibrations
Minimize to not disturbe wine
Room temperature issue
Air con and central heating mean room temp can be out of proper range
Warming a red wine
slowly in bottle
in glad in hands
Red wine above 18C
loses freshness and flavors
Ice bucket technique
75% filled
50% water
50% ice
Glass sizes
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
Soap in glass
Makes strange flavors
Can cause sparkling to lose bubbles
Wine preservation method
In fridge = only a few days
Vacuum system: removes oxygen, Unsuitable for sparkling
Blanket system: Blankets wine with gas heavier than oxygen
Medium/full-bodied oaked white service temp
Lightly chilled (10-13 C)
White Burgundy, Fumé Blanc
Light/medium-bodied white serviec temp
Chilled (7-10 C)
Muscadet, Pinot Grigio,, New Zealand Sauvignon Blanc, Fino Sherry
Sweet wine service temp
Well chilled (6-8 C)
Sauternes, Eiswein
Sparkling service temp
Well chilled (6-10 C)