Storage + service of wine

Question 1

3 points of storage

Answer 1

• cool and constant temperature
• away from strong sunshine and bright artificial light
• stored on the side if its in the cork (if cork dries out, it can let air into the bottle)

Question 2

Service temperature

Answer 2

white rose and sparking are chilled (ice bucket with water) while red are lightly chilled or room temperature

Sweet 6-8
sparking 6-10
light white and rose 7-10
full body white 10-13
light red 13-18
medium or full red 15-18

Question 3

Glassware

Answer 3

glass narrows at the rim (red wine are slightly larger than white wine). Sparking is in flutes or tulip shaped glasses

Glasses are clean and polished

Question 4

Serving wine steps

Answer 4

check appearance, bits floating in wine, aroma for faults (wet cardboard or vinegar)

Question 5

Methods to keep wine fresh

Answer 5

vacuum systems (pump to remove air)
blanket systems (pump gas into bottle, pushes air out of the bottle)

Question 6

Common wine faults

Answer 6

Cork taint (contaminated cork (TCA)) damp cardboard

failure of closure (unwanted oxygen interacts with a wine). Wine will oxidise (deeper colored and browner than it should be. Smells like honey and caramel or coffee

heat damage - lose freshness quickly