Storage & Service Of Wine Flashcards

1
Q

What is the ideal temperature for storing wine?

A

10~15 degrees

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2
Q

Wines should be stored away from what?

A

Strong light (both natural and artificial)
Vibrations

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3
Q

What temperature should Medium/Full bodied, Oaked wine
e.g. White Burgundy, Fumé Blanc be served at?

A

Lightly chilled (13c)

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4
Q

What temperature should Light/Medium-bodied white wines
e.g. Muscadet, Pinot Grigio, NZ Sauvignon Blanc, Fino Sherry be served at?

A

Chilled (10c)

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5
Q

What temperature should Sweet Wines
e.g. Sauternes, Eiswein be served at?

A

Well chilled (7c)

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6
Q

What temperature should Sparkling wine
e.g. Champagne, Cava, Asti be served at?

A

Well chilled (7c)

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7
Q

What temperature should Light bodied red wines
e.g. Beaujolais, Valpolicella be served at?

A

Lightly chilled (13c)

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8
Q

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

A cool room Temperature (17c)

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9
Q

What are the best ways to preserve left over wine
a) For a short time
b) For a longer time

A

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)

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10
Q

Chilling a wine for 3 marks?

A

50: 50 ice and water, to 3/4 full ice bucket
Water transfers heat out of bottle
submerge bottle in ice bucket

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11
Q

Decanting a wine for 4 marks

A

Let bottle rest to allow sediment to collect
Pour gently into decanter over a bright light
Stop pouring when sediment reaches neck of bottle

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12
Q

Storage and Service, including wine faults account for 10% of the written paper. Where can a summary of these topics be found?

A

The X-files. Really. Ask Guy, or find in Google Drive Learning Resources folder…. Exam preparation.

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