Storage Of Wine Flashcards
Storing wine, three points
- Constant temperature, extremes of either temperature or dramatic changes can damage the wine.
- Away from sunlight and bright artificial light. The light as well as the heat they both generate can cause the wine to taste stale and old.
- Cork, should be stored on its side to keep cork moist. A dry cork can let air into the bottle tasting stale and old. A screw cap can be stored upright.
Service Tempreture - cooling and bringing temp up.
Fill with cold water as well as ice so there is more surface contact and the ice bucket works efficiently.
Never heat a wine, leave at the temperature you’d like it served and allow it to come up to temp naturally.
Glassware
A steam to stop the hands interfering with the wines temp.
A bowled bottom that tapers at the rim to enclose the aromas.
Red wine glasses are slightly large than white wine glasses and sparkling served in flutes.
Prepping wine glasses
Clean, no dirt or detergent residue and polished.
Serving wine
Check the appearance (Haziness can indicate fault)
Check for bits in the wine
Check the aroma of the wine for faults (Wet cardboard and vinegar)
Keeping wine fresh
Vacuum systems - pump air away from inside a bottle./
Blanket system - these systems pump gas into the bottle which pushes air out of the bottle. Gas does not harm the wine.
Cork taint is..
Caused by a chemical known as TCA
(trichloroanisole)
The cork traint gives damp cardboard aromas and mutes fruity aromas making them appear less fresh.
Failure of closure is..
If the closure allows oxygen to interact with a wine the wine will oxidise.
The wine will appear deeper coloured and browner than it should be.
May have aromas of honey, coffee and caramel and lack freshness/fruitiness.
Heat damage is..
Wine stored in too hot conditions or in contact with direct artificial/sunlight.
Wine loses freshness quickly, lack fruit charecter, taste dull and stale.
