Storage & Service Of Wine Flashcards
What is the ideal temperature for storing wine?
10~15 degrees
Wines should be stored away from what?
Strong light (both natural and artificial)
Vibrations
What temperature should Medium/Full bodied, Oaked wine
e.g. White Burgundy, Fumé Blanc be served at?
Lightly chilled (13c)
What temperature should Light/Medium-bodied white wines
e.g. Muscadet, Pinot Grigio, NZ Sauvignon Blanc, Fino Sherry be served at?
Chilled (10c)
What temperature should Sweet Wines
e.g. Sauternes, Eiswein be served at?
Well chilled (7c)
What temperature should Sparkling wine
e.g. Champagne, Cava, Asti be served at?
Well chilled (7c)
What temperature should Light bodied red wines
e.g. Beaujolais, Valpolicella be served at?
Lightly chilled (13c)
What temperature should Medium/Full bodied Red Wine
e.g. Red Bordeaux, Rioja, Australian Shiraz, Châteauneuf-du-Pape, Barolo, Amarone Della Valpolicella, Vintage Port be served at?
A cool room Temperature (17c)
What are the best ways to preserve left over wine
a) For a short time
b) For a longer time
a) Replace cork and store in fridge (good for a couple of days)
b.i) Vacuum systems e.g. Vacuvin
b.ii) Blanket systems (blanket the wine with a non tainting gas that is heavier than oxygen to form a protective layer between the wine and the air)
Chilling a wine for 3 marks?
50: 50 ice and water, to 3/4 full ice bucket
Water transfers heat out of bottle
submerge bottle in ice bucket
Decanting a wine for 4 marks
Let bottle rest to allow sediment to collect
Pour gently into decanter over a bright light
Stop pouring when sediment reaches neck of bottle
Storage and Service, including wine faults account for 10% of the written paper. Where can a summary of these topics be found?
The X-files. Really. Ask Guy, or find in Google Drive Learning Resources folder…. Exam preparation.
