Storage, Service, & Faults supplement

Question 1

Kitchen, especially on top of the refrigerator
In direct light (sunlight or bright artificial lights)
Near a radiator or heating vent
Bathroom

Answer 1

4 places wine should never be stored

Question 2

Sparkling wines can lose their bubbles
Wines can taste cooked (maderized)
Wines can taste old/stale (oxidized)
These happen when ___

Answer 2

When wine is stored improperly

Question 3

Cork taint
Oxidation
Heat damage
Are common ____

Answer 3

3 common wine faults

Question 4

Wine fault: fruit is hiding, flavor dulled, tastes of musty, wet cardboard

Answer 4

cork taint

Question 5

Wine fault: wine looks darker than it should

Answer 5

oxidation

Question 6

Have a light source nearby
Hold the bottle’s shoulders a few inches above the light source
Watch for sediment as you pour
Decant carefully to prevent the glug-glug out of the bottle
Once the sediment reaches the neck of the bottle, gently stop pouring
Steps for this process

Answer 6

Steps for decanting a bottle

Question 7

43-46 degrees F
6-8 degrees C
Optimal serving temperature for ___ wines

Answer 7

sweet (well chilled)

Question 8

43-50 degrees F
6-10 degrees C
Optimal serving temperature for ___ wines

Answer 8

sparkling (well chilled)

Question 9

45-50 degrees F
7-10 degrees C
Optimal serving temperature for ___ wines

Answer 9

light- to medium-bodied whites and rosés (chilled)

Question 10

50-55 degrees F
10-13 degrees C
Optimal serving temperature for ___ wines

Answer 10

medium- to full-bodied and oaked white wines (lightly chilled)

Question 11

55-64 degrees F
13-18 degrees C
Optimal serving temperature for ___ wines

Answer 11

light reds (lightly chilled or room temperature)

Question 12

59-64 degrees F
15-18 degrees C
Optimal serving temperature for ___ wines

Answer 12

medium- to full-bodied reds, oaked or unoaked