Storage and Service of wine Flashcards
Storage of wines
(TEMPERATURE)
- 10-15 degree: Extreme heat and cold can cause damage
- Extended period in cold:
- Corks to harden
- Lose elasticity
- Seal fail and air can attack
- Become stale
- Sparkling wine losses Fizz
Storage of wine
(position)
- Sealed with a cork on its side to ensure cork remains in contact with wine.
- If corks dries out, it can let air enter.
- Oxidise the wines.
- Screw cap can be stored standing up
Storage of wine
(environment)
- Away from strong light. Sunlight and artificial light can heat up the wine.
- Stale and old before its time.
-Artificial light cause unpleasant flavours. - Away from vibration: lie undisturbed.
Service temperature
Problem Red wines
- Red wine (too cold) = Thin and harsh
- Red wine (above 18 degree) = loose freshness and flavours. Muddled.
(once cooled down, regain balance).
Temperature and service :
Medium/full bodied, Oaked white wine
Burgundy/ Fume Blanc
Service:
Lightly chilled
10-13 degree
Temperature and service:
Light/medium bodied white wines
- NZ Sauvignon Blanc,
- Muscadet,
- Pinot Grigio,
- Fino Sherry
Service:
Chilled
7-10 degree
Temperature and Service
Sweet Wines
Sauternes
Eiswein
Service:
Well chilled
6-8 degree
Temperature and service
Sparkling wines
Champagne, Cava, Asti
Service:
Well Chilled
6-10 Degree
Temperature and Service
Light bodied red
Beaujolais, Valpolicella
Service:
Lightly chilled
13 degree
Temperature and Service
Medium/Full bodied red wines
- Red Bordeaux
- Rioja
- Australian Shiraz
- Cheateauneuf-du-pape
- Barolo
- Amarone della Valpolicella
- Vintage port
Service:
Room temperature
15-18 Degree
Service Sparkling wine
Fill the ice bucket 3 quarters full with equal amount of ice and water.
So that the bottle is fully surrounded by ice water.
The water is able to transfer the heat from the bottle to melt the ice.
Air act as insulator and a bottle in ice alone will chill very slowly until some of the ice has melted.
Over-chilling sparkling wines
Mask the flavours
white, rose and sparkling wines
Opening a bottle of still wine
- Remove the top of the capsule by cutting around it BELOW the lip of the bottle. (can be done with capsule remove or knife)
- Wipe the neck of the bottle with a clean cloth
- Draw the cork gently and cleanly as possible using your selected corkscrew
- Give the neck of the bottle final clean inside and out.
- Pour the sample into a glass to check the wine’s condition
Decanting wine
wine with heave deposit need to be decanted
Young wines benefits from aeration by decanting.
- Remove the bottle horizontally from the wine rack
- Place it in the decanting basket (if available). Or
- Hold the bottle gently and carefully, so the deposit is not agitated.
- Very gently remove the TOP Of the capsule and
- clean the shoulder and neck of the bottle.
- Very gently remove the cork
- Remove the bottle from the basket, being careful not to disturb the deposit
- Hold the bottle in front of a light.
- Pour the wine carefully into a decanter until the deposit can be seen near the neck. - stop pouring.
Opening a bottle of sparkling wine
Considerable pressure in Sparkling wine - Chilling at right temperature helps to reduce this.
even when wine is chilled it is possible for the cork to spring violently from the bottle.
- Remove the foil
- Loosen the wire cage.
- Cork must be held securely in place the moment the wire cage is loosened.
- Tilt the bottle at the angle about 30 degree
- Gripping the cork, and use the other hand to grip the base of the bottle.
- Turn the bottle (not the cork).
- Hold the cork steady, resisting its tendency to fly out.
- ease it slowly out of the bottle.
- The gas pressure should be released with a quiet “phut”
(not an explosion and flying cork)
