Storage and Service of Wine

Question 1

Service temperature of medium/ full-bodied, oaked white wines (White Burgundy, Fume Blanc)

Answer 1

Lightly chilled (50-55 degrees F)

Question 2

Service temperature of light/ medium bodied white wines (Muscadet, Pinot Grigio, New Zealand Sauvignon Blanc, Fino Sherry)

Answer 2

Chilled (45-50 degrees F)

Question 3

Service temperature of sweet wines (Sauternes, Eiswein)

Answer 3

Well chilled (43-45 degrees F)

Question 4

Service temperature of sparkling wines (Champagne, Cava, Asti)

Answer 4

Well chilled (43-50 degrees F)

Question 5

Service temperature of light-bodied red wines (Beaujolais, Valpolicella)

Answer 5

Lightly chilled (55 degrees F)

Question 6

Service temperature of medium/ full-bodied red wines (Red Bordeaux, Rioja, Australian Shiraz, Barolo, Vintage Port etc)

Answer 6

Room temperature (59-64 degrees F)

Question 7

What are the steps to opening a bottle of still wine?

Answer 7

1. Remove top of the capsule, by cutting around it below the lip of the bottle. This can be done with a knife or capsule remover.
2. Wipe neck of bottle with cloth
3. Draw the cork as gently and cleaning as possible using selected corkscrew
4. Give the neck of the bottle a final clean inside and out.
5. Pour a sample into a glass to check the wine’s condition.

Question 8

What are the steps for decanting wine?

Answer 8

1. First remove bottle horizontally from rack and place in a decanting basket if available. Or, hold the bottle carefully, making sure the deposit is not agitated.
2. Very gently remove the top of the capsule and clean the shoulder and neck of the bottle. Very gently remove the cork.
3. Remove the bottle from the basket, being careful not to disturb the deposit. Holding the bottle in front of a light, pour the wine carefully into the decanter until the deposit can be seen near the neck. At this point stop pouring.

Question 9

What are the steps to opening bottle of sparkling wine?

Answer 9

1. Remove the foil and loosen the wire cage.
2. The cork must be held securely in place from the moment the wire cage is loosened.
3. Tilt the bottle at an angle of about 30 degrees, gripping the cork, and use the other hand to grip the base of the bottle.
4. Turn the bottle, not the cork.
5. Hold the cork steady, resisting its tendency to fly out, and ease it slowly out of the bottle.
6. The gas pressure should be released with a quiet ‘shut’ not an explosion and flying cork.